Sunday, 8/23/20

 I have been sad about not being able to go out for Indian food, especially missing the weekend buffets. So I decided (inspired by an article in the Times) to make my own chaat station. Most of the stuff I had already on hand: cucumbers, potatoes, tomatoes, chaat masala, cilantro, chick peas, hot peppers and peanuts. Went to the Indian market to source a couple of things (the crunchy crackers for the base), and made the two most common chutneys, tamarind-date and cilantro. I think every bowl in the house got used. I also made some grilled chicken in case the boys needed more food.

If I can't go to Priya, Priya can come to me!

Anyway, it was surprisingly close to what you get at a restaurant! I was pretty pleased. Jason usually ignores that part of a buffet, but admitted that it was tasty. Carter was not a fan, reacting mostly, I think, to the tartness of the tamarind chutney. Luckily, he liked the chicken, so he didn't starve. Plus, with a little advance prep (making the chutneys, which you could easily buy instead, cooking the potatoes, and some chopping), this is a dinner that comes together very quickly and doesn't heat up the kitchen.

For dessert I made a batch of rice pudding in the Instant Pot (A Melissa Clark recipe) which was supposed to cool for 4 hours, but we gave it maybe....5 minutes? Delicious and creamy.