Somehow, the last couple of months have been busy socially. We have had guests, and have hosted dinners and lunches with friends.
This was dinner with a friend visiting from India. The menu was keema matar, lobia, fresh cucumber salad, aloo ghobi (from another friend at the dinner), homemade chapatis and jeera rice. Dessert was turkish delight and mochi ice-cream.
The last few days have been gorgeous around here. So yesterday we decided on am impromptu lunch picnic with friends and fun was had at the Nichols Arboretum. We took vegetable fried rice, chicken kebabs, alu bhaja (sauted potatoes), watermelon and banana smoothie and sandesh.
tomato and date chutney before, and this is my new favorite. The apricots add the chewiness to the chutney and it tastes great with khichudi or even as a spread on sandwiches or a side with any other meal.
4-5 medium ripe tomatoes
7-8 apricots (chopped)
1 dry red chilli
1/2 tspoon mustard seeds
2 bay leaves
1 tbpoon cooking oil
2 tbspoon brown sugar
Heat oil in a pan and temper it with mustard seeds, bay leaves and red chilli.
Add the tomatoes and apricots cook it with closed lid on medium-low heat till the water from the tomatoes becomes less.
Serve it warm or cold.