Need Sunday Lunch Menu Ideas?

Question

I told my husband to invite a specific friend over for lunch on Sunday...he really got in the spirit of inviting and now I discover that we are having about 10 people for lunch!
I'm rather tired of turkey and ham for the holidays, so I was thinking of doing something totally different...Indian Food? Does that sound good?

Any ideas, suggestions, hints greatly appreciated? Specifically, Indian desserts?

Answer 1

I just made Thai Chicken over Rice last night. It was beautifully festive looking, red and green on white rice. Here's the recipe for 12:

Ingredients
3 14-ounce can unsweetened coconut milk,* whisked to blend
3 Tablespoons Thai curry paste*
2 large red bell pepper, cut into thin strips
1 large green pepper, cut into thin strips
1 large onion, thinly sliced
3 pounds boneless, skinless chicken, cut into bite size strips
3 tablespoon (packed) brown sugar
3 tablespoon fish sauce (nam pla)*
1/3 to 1/2 cup thinly sliced fresh basil
1 1/2 limes, juiced
PreparationBring 1can coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; saute 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.

And for dessert:
Cardamom Creme Brulee
double recipe for 12

Ingredients12 large egg yolks, beaten
1 cup granulated sugar
4 cups heavy cream
1 teaspoon freshly ground cardamom
1 cup light brown sugar
Preparation
1. Preheat oven to 325°.
2. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
3. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until little bubbles form around the edge. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
4. Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full. Place the dishes into a shallow baking dish large enough to hold them withough crowding. Place the dish on the middle rack of oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center.
5. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.
6. When ready to serve, preheat the broiler.
7. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately.

Note: When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.

Wine Suggestion: Royal Tokaji Red
This quite sweet but well-balanced Tokaji is a stunning companion to this lightly spiced and very rich dessert.

Answer 2

How about Tandoori Chicken.
This is my interpretation of the classic indian dish.

10 chicken pieces I like to use drum sticks and thighs
2 teaspoons of salt
2 teaspoons ground coriander
2 teaspoons ground cumin
1 large onion diced small
4 garlic cloves minced
2 teaspoons ground ginger
2 teaspoons chili powder
2 teaspoons ground black pepper
1 1/2 cups of plain yogurt ( I like to use lemon or mango flavored)
1/4 cup lemon juice
few drops of red food coloring (optional)

Place the chicken in a roasting pan.
Mix all the remaining ingredients together in a bowl.
When well mixed pour over chicken.
Cover the pan with seran wrap and let the chicken marinade overnight in the refrigerator.
To cook preheat oven to 375 remove the seran wrap and cover the pan with foil and then cook the chicken for 20 minutes. Remove the foil and continue cooking the chicken for 15-30 minutes until chicken is cooked all the way through and there should be some blacken areas on the chicken.

You can serve Kheer for dessert which is basically the indian variation of rice pudding.
Make rice pudding and serve it garnished with pistacheo pieces, slivered almonds and rose petals.

Answer 3

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Answer 4

One of my all time favorite is Greek Chicken and it is so easy

Marinade chicken pieces or splits in:

In food processor:

process:::

40 garlic cloves
4-6 ounces good quality olive oil
salt & pepper to your taste
3 tablespoons oregano
1 teaspoon rosemary - crushed
1/2 cup finely chopped fresh basil or 2 teaspoons dried
1/2 cup lemon juice (yes, the fresh)
3 tablespoons grated lemon peel


You can marinade chix for up to 24 hours.

I always cooked my chix on the grill until they jhad nice color

Then put on foil lined cookie sheets and keep warm - 250 degrees (and finish cooking) for up to 1 1/2 hours.

The chix is also good at room temperature.
Just remember to finish cooking in oven before serving.


I always served with parsley potatoes made with

potatoes - cooked until firm but done
butter to taste
a ton of chopped parsley
salt & pepper

Out of this world, cheap and easy.

Answer 5

Indian food is delicious, but not everyone likes it. I think you have to take into consideration who's coming. You want to satisfy everybody.
Here's an idea-- if you want to go ethnic, make dishes from various ethnic cuisines. It'll showcase your talents as a wonderful cook and it'll be a really interesting lunch party.

Answer 6

There are some great curries that you could do and serve with rice and some fresh seasonal fruit. If you have a Trader Joe's nearby, they have great pre-made sauces, so that would cut your prep time down. We just tried their Red Curry, it was fabulous! Their are also some great and easy recipes on recipes.com.

Answer 7

Stick with something simple....lasagna, salad, and garlic bread.

Answer 8

if i have a lots for a meal...i make it simple...mince and tatties...and if more phone to say they are coming...i put a pail of water in the mince...lol