An Indian Dinner

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Mango Chutney/aam ka chatni
Whole-Wheat Bread/khasta roti
Spiced Shrimp & Scallops/safed masala
Spiced Squash/ghia ki sabzi
Basmati Rice/basmati chawal
Carrot Cake/gaajar kaki


These dishes were inspired by two of my favorite cookbooks – “The Meatless Gourmet – Favorite Recipes from Around the World” by Bobbie Hinman and “India with Passion – Modern Regional Home Food” by Manju Malhi. The first and last recipes are from the Meatless Gourmet; the others from “India with Passion”. Carrot cake by definition is moist – this one is intensely so. The only variations I made from the given recipe were a substitution of almonds for pistachios and replacing the confectioner’s sugar with an equal amount of honey as the topping. The 1/2 tsp of cardamom captures the Indian essence.
The chutney served double duty. I served it over fat-free cream cheese with sesame rice wafers and then added it to the side of the Spiced Shrimp & Scallops.

Mango Chutney

1 cup semi-ripe mango, diced
1/2 cup raisins
5 cloves garlic, crushed
1 tsp fresh ginger, grated
1/2 cup red wine vinegar
1/8 tsp salt
1/16 tsp cayenne pepper
2 cups water

Place all ingredients in a medium saucepan. Bring to a boil. Reduce heat to a simmer. Cook uncovered until mixture is glazed and slightly thickened.
Cool slightly, then chill.

Yields 16 2-tablespoon servings
Copyright Donna Detter (C) 2009