This is just a suggestion if anyone needs an idea of when to prepare food for the Indian dishes I’ve suggested in the last few posts.
For a Saturday night feast I would suggested preparing the food like this:
Thursday night – Make Coconut and Cardamon Burfi
Thursday/Friday night – Remove fat and cut chicken and beef
Friday night – Make Pisata Kulfi – or at least reducing the milk and adding almonds then leave in fridge over night.
– Marinate Chicken Thigh
– Make Cucumber Mint Raita and leave in fridge overnight
Saturday morning – Put Kulfi in ice cream maker or freezer and stir every hour.
– Cook Papadams
Saturday midday – Start Beef Korma to slow cook
Saturday afternoon – Make Butter Chicken
Saturday night – Make naan bread
– Make rice (heat a little butter over medium/high heat and when melted and bubbling, add a tablespoon or so of cumin seeds. Stir for a minute or two. Add rice, salt then boiling water (for every cup of rice add 1.5 cups boiling water – 1 cup uncooked rice serves 2-4 people) Stir and once the water is bubbling, turn heat down to low and cook for 15-20 minutes until rice cooked.
– Cook Naan bread
– Serve papdams with Raita, then curries, rice and naan bread, followed by Kulfi, remove the Burfi from the fridge and serve after dessert.
– Enjoy! And Happy Eating!