A small festival menu, the kind I learned to assemble for the days when extended family arrived and protein had to do real work. The loaf carries the meal, the paneer is made fresh that morning because shop paneer is a different food entirely, and the date sweets close it without sugar getting involved. Make the paneer first, the loaf while it presses, the sweets while the loaf bakes. Nothing here is delicate. It will all wait for you.
Red Lentil Loaf
Ingredients:
- 1½ Cup red lentils
- 2-3 Bay leaves
- 2 Cups water
- 2 Cloves garlic, finely sliced
- 1 Tablespoon olive oil
- 2 Medium onion, sliced
- ½ Cup Ricotta cheese or paneer
- 1 Extra large egg, beaten
- 1 Teaspoon curry powder, mild
- Salt to taste
- Freshly ground pepper to taste
- 1 Cup tomato, skinned and cubed
- 2 Slices whole wheat bread, crumbled
- ½ Cup parsley, chopped
Utensils needed:
- 2 Saucepans
- 1 Small pot
- Knife
- Chopping board
- Small bowl
- Fork
- Ovenproof dish or loaf pan
- Greaseproof paper
- Large spoon
Paneer (optional)
Ingredients:
- 1 litre (1¾ pints) full cream/whole milk
- Juice of a lemon
- 2-3 Tablespoons vinegar
Utensils needed:
- 1 Large pot
- Tablespoon
- Cheese cloth
- Sieve
Dream Date Sweets
Ingredients:
- 1 Cup pitted dates (170grams)
- 2 Tablespoons water
- 1-2 Teaspoons ginger powder
- 1 Tablespoon orange or lemon zest
- ¼ Cup slivered almonds
- Desiccated coconut as needed
Utensils needed:
- Knife/food processor
- Chopping board
- Small saucepan
- Tablespoon
- Serving plate
