Tag Archives: mint

June 16, 2010 Dinner

Baigan Bhartha: eggplant baked over a flame, mashed, then sautéed with onions, tomatoes, garlic, ginger and other exotic Indian Spices.
Goat Vindallo: cooked in a spicy curry sauce with potatoes, tomatoes, cilantro and a splash of lemon & vinegar.
Vegetable samosa, rosemary nan, saffron rice.
Mint, Chapel Hill

May 1, 2010 Dinner

Vegetable samosa


Palak Paneer: “spinach leaf-tops pounded with our secret spices, delicately cooked with cottage cheese” and
Bhindi masala: “Okra cooked with onions, ginger, tomatoes and Indian spices.”  Mint, Chapel Hill

March 5, 2010 Dinner

Lamb Krahi; Baigan Bhartha; Vegetable samosa, Rosemary nan; saffron rice.  Mint, Chapel Hill

February 1, 2010 Dinner

Bhindi Masala (okra), Baigan Bhartha (eggplant) and vegetable samosa.  Mint, Chapel Hill

January 15, 2010 Dinner

Baigan Bhartha; lamb Vindallo; saffron rice and vegetable samosa.  Mint, Chapel Hill

December 18, 2009 Dinner

Gobi Tawa Masala (cauliflower cooked with potatoes and cumin with spices); Baigan Bartha (baked eggplant, sauteed with onions, tomatoes, garlic, ginger, and spices); Nargisi Kofta (grated vegetable dumplings with velvety sauce); Bhindi Masala (okra cooked with ginger, tomatoes and spices); vegetable samosa.   Mint, Chapel Hill.

November 21, 2009 Dinner

Nargisi Kofta: Grated vegetable dumplings cooked in a coconut milk sauce garnished with dry fruits: eggplant baked over a flame, mashed, then sautéed with onions, tomatoes, garlic, ginger and other exotic Indian Spices; Goat Vindaloo: Goat and Potatoes cooked in spicy vindaloo sauce with cilantro and a splash of lemon & vinegar; rosemary nan; basmati rice  Mint, Chapel Hill