New Year's Eve Buffet

Since New Year's Eve is all about promoting good health and the health benefits of spices, my menu reflects this sentiment.  I am featuring some of the pictures from the New Year's Eve chapter in my book, Entertaining From an Ethnic Indian Kitchen.  I carry the same pink color theme in setting up the buffet.  I used white and pewter combination of dishes to serve the food.

 Beautiful silk fabric and a romantic wood carving sets the stage for a New Year's Eve buffet.

 

Here is the menu for my New Year's Eve bash. 

Menu:

Appetizer:
Beetroot Cucumber Salad 

Main Course:
Fish Fry 

Baby Potato Curry  (recipe follows)

Broccoli Fry 

Mung Dal with Coconut Milk 

Cucumber Raita 

Missi Roti

Moti Mushroom Pulao

Desert: Gingered Pineapple with
Pistachio Palmier

Baby Potato Curry

 

Recipe
• 1 ½ pounds baby potatoes, red or yukon gold
• 1 tablespoon salt

Marinade
• 1 tablespoon ginger garlic paste
• 1 teaspoon minced fresh green chili, such as serrano
• ½ - 1 teaspoon cayenne
• ½ teaspoon freshly ground black pepper
• 1 teaspoon coriander powder
• ½ teaspoon fennel seed powder
• 1 tablespoon lime juice
• ¼ cup yogurt
• 1 tablespoon vegetable oil
• ½ teaspoon salt


Gravy
• 2 tablespoons vegetable oil
• 2 cups finely minced onions
• 1 tablespoon ginger garlic paste
• 1 tablespoon coriander powder
• ½ - 1 teaspoon cayenne
• ½ teaspoon turmeric
• 1 teaspoon salt
• ½ cup tomato puree
• 1 teaspoon kasuri methi (dry fenugreek leaves)
• 2 cups water
• 2 tablespoons milk
• 2 tablespoons chopped cilantro/ coriander

Place potatoes with 1 tablespoon of salt in a medium stockpot. Add enough water to cover 2 - 3 inches above the potatoes. Boil them over medium high heat until tender enough to be easily pierced with fork or a skewer. When potatoes are ready, drain them into a colander. When they are cool enough to handle, peel them. Using a toothpick or a skewer, prick all over the potatoes for marinade to penetrate.
For marinade, whisk to combine all the ingredients in a bowl. Add potatoes. Gently toss to cover the potatoes evenly with marinade. Cover and marinate potatoes for 1 - 2 hours, stirring once or twice in between.

Preheat oven to 375º F.

Line a baking sheet with aluminum foil. Spray with nonstick cooking spray. Spread potatoes in a single layer. Roast them in the oven for 30 - 35 minutes while stirring once in the middle.

Meanwhile, prepare the gravy. Heat oil in a medium saucepan over medium high heat. When oil is hot, add onions. Sautée onions until edges begin to brown. Add ginger garlic paste, coriander powder, cayenne, turmeric and salt. Stir fry for 2 minutes. Stir in tomato puree and kasuri methi. Cook for 2 - 3 minutes while stirring often. Stir in 2 cups of water. Reduce heat to medium. Simmer until oil rises to the surface for about 20 minutes. Stir in roasted potatoes. Cook for another 5 minutes. Stir in milk. Transfer to a serving dish. Garnish with cilantro.

For more memorable tablescapes and entertaining ideas, please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website, komalinunna.com.