Indian cooking, I make a lot and just love it. And now it occurred to me that it's been some time since I posted anything Indian on the blog. If there are more fans of this delicious food, then you have a super dish right here.
I am so fond of Indian food, and if I make some I can almost not wait until we go to the table. While cooking the fragrant herbs are flavoring the house, I would almost now crawl to the fridge to see if there is still a portion is hiding somewhere. And I already know the answer: No, because there are never leftovers.
That is obviously the reason I do not often blog about Indian food, I now start to get hungry again and it's only ten o'clock in the morning. I've to wait several hours before...
So come on and let us continue with the topic: at the table, with this time table etiquette: What was that again with all the cutlery?
At the table: table etiquette: how about the cutlery?
Imagine you have guests for dinner and you want to set the table. You serve several courses and a dessert . But what was it again with the cutlery and how to place it?
Actually, there are only a few rules that you should stick to :
- When you eat you take your cutlery from outside in. Therefor, the knife and fork you use for the main course are closest to the plate and the cutlery for the first course is on the outside;
- Forks are left of the plate, knives and spoons are on the right side of the plate. If, for a course you need both knife and spoon the knife lays on the right side of the spoon;
- The cutlery for dessert lay above the plate in the following order: dessert knife, dessert spoon, dessert fork. The fork facing to the right . The spoon and the knife pointing to the other side;
- Knives are lay down with the cutting edge toward the plate.
Good luck with your dinner party!
Recipe: wrap with Tandoori style chicken and tzatziki
Ingredients (4 people)
- 1/2 teaspoon black pepper;
- 2 tablespoons cumin seeds;
- 1 tablespoon coriander seeds;
- 3 cloves;
- 2 tablespoons ground paprika;
- pinch of cayenne pepper;
- 1/4 teaspoon cinnamon;
- 1/4 teaspoon nutmeg;
- pinch of sea salt.
- 3 tablespoons yogurt;
- 3 tablespoons oil;
- 1 onion , chopped;
- 400 grams of chicken breast, cut into strips;
- 4 flour tortillas;
- 100 grams of peas;
Grind the herbs for the tandoorimix in a blender or kitchenmachine with knife until grounded. Put 2 tablespoons in a bowl and store the rest in an airtight container for another time.
Mix the yogurt with 2 tablespoons tandoori spices and add the chicken strips to the bowl. Mix well and let marinate for 30 minutes.
Heat the oil in a pan and add the onion . Bake the onion in 3 minutes until soft. Add the chicken and cook on high heat until done in 5 minutes. Add the peas and 50 mL of water and simmer for 10 minutes on low heat.
Meanwhile, place the tortillas in the skillet and heat them light , so you can easily fold them.
Place a tortilla in front of you and spoon some chicken mixture in the middle. Top it with some arugula and spread tzatziki on top. Roll the wrap.
This wrap is delicious with rice and a salad.