This menu for the last couple of weeks was all over the board, in regards to the nation of India. We covered almost every region in two weeks; from the North, South, East and West. Our menus consisted of a pineapple smoothie, vegetable samosas, Chicken korma kashmiri style, cucumber/tomato/onion Katchumber, Spinach with Curd Cheese, Red Kidney Bean Dal, Mushroom Rice, Flat Bread, Banana Erccherry, fermented lentil crepes with potato masala stuffing, shrimp curry, kerala-style lamb, cauliflower fritters, basmati rice, deep-fried puff bread, yogurt with cucumber and mint, and spiced tea.
John made the cheese for the spinach curd cheese dish and it turned out great. It was made my mixing milk and yogurt; then adding lemon juice and salt to create the curd. It was hung to dry in a cheesecloth (finally making cheese in a cheesecloth; not just tying up spices) until it was firm. Warning...be careful not to overcook your spinach; finish browning the cheese before you start on the spinach.