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Indian-spiced meatballs with cucumber mint raita

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Once the vision for our "Temple Run" course was in place, all that was left to do was plan an appropriately themed menu. Admittedly, I was stuck for quite a while. I even tried researching the supposed setting for the "Temple Run" game, but came up empty handed. Then, I started thinking about "Indiana Jones and the Temple of Doom." I certainly wasn’t about to go down the monkey brains and snake-stuffed snakes route for our menu, but then it occurred to me that Temple of Doom took place in India, which just happens to serve up some of my family’s favorite food. In fact, chicken tikka masala with naan is high on the list of the birthday boy’s favorite foods.

An Indian-themed buffet it would be. From that point, it was just a matter of selecting dishes that would appeal to both children and adults, as well as people who might not be so adventurous when it comes to trying new foods. The other top priority was ease of reheating during the party. We settled on chicken tikka masala, naan, basmati rice with cinnamon, cardamon, and peas, Indian-spiced meatballs with Raita, beef and potato samosas with mango chutney, Indian chickpeas, and mango lassis (mango yogurt smoothies).

We also served a large platter of fresh fruit as well as a plate full of peanut butter and jelly sandwiches, for anyone craving something a bit less adventurous. The PB&Js went largely untouched, as our "Temple Run" menu was enjoyed by most of our guests, big and small. 

Today, I’m sharing the recipe for the Indian-spiced meatballs and raita. Raita is a refreshing yogurt dip, not too different from a Greek tzatziki sauce. It’s frequently served as a cooling counterbalance to spicy Indian dishes, and while these meatballs are not overly spicy, the raita makes a perfect dip. (Kids love to dip stuff. Trust me.) I added these meatballs to the menu mostly to appeal to our younger guests, but they were a notable hit with the bigger guests, too!

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