We had some friends over on Sunday night and prepared an Indian menu for the event.  I have decided that from now on, when I entertain, I’m only making indian food.  It’s all make-ahead.  You can make everything in the morning, and you’ll have so much time left in the day you won’t know what to do with yourself.  You can probably squeeze in a road trip.  🙂  The flavors will mingle all afternoon until you re-heat the dishes.  Don’t add the peas to the rice or to the cauliflower until you re-heat everything.  I can provide more recipe details and tips upon request!  rabbitfoodrocks@gmail.com

Dinner Menu

Storebought Naan (reheated on a skillet (not shown))
Gobi Masala (recipe adapted from cookbook Mangos & Curry Leaves)

Saag Paneer (from cookbook Khana Kazana with a few changes)

Rajmah Daal (exact recipe from http://www.showmethecurry.com/)

Jeera & Peas Pullao (thanks to my rice cooker  🙂 

and
Mango-Saffron Custard (Srikhand) – from http://www.showmethecurry.com/ with a few ingredient changes to make it less fatty but just as yummy!  🙂