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FND 320-Group Lab Project. South Asian Food Lab. July 8, 2011. Group 2: Sheri Bernard Cassandra Drynan Dana Jackson Cynthia Johnson Tracy Neve Lindsey Simmons. Diwali Festival. Come join us for the 2011 Diwali Festival.
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FND 320-Group Lab Project South Asian Food Lab July 8, 2011 Group 2: Sheri Bernard Cassandra Drynan Dana Jackson Cynthia Johnson Tracy Neve Lindsey Simmons
Diwali Festival Come join us for the 2011 Diwali Festival. Enjoy the Indian traditions and customs of Diwali by celebrating with festive food and a dazzling fireworks show. A gathering of family and friends complete with activities for both kids and adults. When: Saturday, Oct 8, 20113 p.m. - 10:00 p.m. Location: Memorial Park Stevens Creek Blvd, Cupertino, CA 95014 The Festival of Lights includes :• Fireworks Show at 9 p.m. • Traditional Diwali Menu • Music, Dancing, Games
Diwali Festival Menu Sweet Corn Vegetable Soup Hot and creamy soup that will warm your soul and tickle your taste buds Mushrooms in Onion Gravy An onion paste combined with tomatoes, chilies and other delectable seasonings to create a flavorful gravy that covers fresh cooked mushrooms Basmati Rice This is a savory Indian style rice dish flavored with fresh herbs and spices Red Lentil Curry A rich and hearty main dish combining many tasty spices together Roti A tender and delicious flatbread drizzled with a light coat of butter Gulab Jamun These spongy milky balls soaked in syrup are a traditional Indian dessert. Chaas A deliciously spiced buttermilk drink perfect for a warm fall afternoon
Yield 25 servings Ingredients 6 c red lentils 3 c onion, diced ¼ c vegetable oil ½ c curry powder 1 teaspoon ground turmeric 1 Tbsp ground cumin 1 Tbsp chili powder 1 Tbsp salt 1 Tbsp white sugar 1 Tbsp minced garlic 1 Tbsp ginger root, sliced 3 c canned tomato paste Red Lentil Curry Directions • Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary). • While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil. • While the onions are cooking, combine the curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes. • Stir in the tomato paste and reduce heat, allow the curry base to simmer until the lentils are ready. • When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately. Nutritional Information Amount Per Serving Calories: 192 | Total Fat: 2.6g | Cholesterol: 0mg
Red Lentil CurryRecipe Modification Use Tables 2.1. (starts page 16) and 2.2 (starts page 18) in your Food for Fifty reading to help calculate recipe adjustment from a 25 portion yield to a 50 portion yield using the Direct-Reading Measurement Tables. Be sure to use the correct table for weight or volume.
