Girls' Night In

Summers always seem to go by so quickly. Weekends fly by filled with weddings, birthday parties and graduation parties. When I get a free weekend, I invite my girlfriends over to enjoy a girls’ night in. Spending a night at home with your girlfriends is fun and relaxing. I keep the menu simple and ask my friends to bring their favorite appetizer. Who needs a full meal when there are all kinds of different appetizers to try? All you need to do is prepare an appetizer or two and make some fun cocktails.

Chicken tikka masala is a popular dish at most Indian restaurants. The chicken is marinated in a creamy yogurt sauce that keeps the chicken tender. The recipe below combines this dish with vegetables to make chicken tikka kabobs. It’s a great summer recipe since you can use your outdoor grill. For cocktail time, jazz up champagne with some refreshing lemonade! This is a great summer cocktail and looks so elegant with a tiny scoop of lemon sorbet on top!

Chicken Tikka Kabobs
Serves 4

Ingredients
1 pound boneless, skinless chicken thighs
1 yellow pepper, chopped into one-inch pieces
1 green pepper, chopped into one-inch pieces
1 red onion, chopped into one-inch pieces
1 small zucchini, chopped into one-inch pieces
4 tablespoons vegetable oil
2 tablespoons lemon or lime juice
½ teaspoon red chili powder
½ teaspoon cumin powder
1 tablespoon cilantro, chopped finely
¼ teaspoon salt
¼ teaspoon ground black pepper

Instructions
1. Prepare the chicken using this recipe for Tandoori Chicken: http://www.abcdlady.com/2007-06/art8.php. After the chicken is cooked, remove from skewers and set aside. Cover with aluminum foil to keep warm.

2. In a small bowl, prepare the marinade for the vegetables by whisking together the vegetable oil, lemon/lime juice, red chili powder, cumin powder, chopped cilantro, salt and pepper.

3. In another bowl, combine the chopped vegetables and half of the marinade. Mix well to combine. Let the vegetables marinate for 15 minutes.

4. Thread the vegetables on skewers and grill using an outdoor grill or stovetop grill pan.

5. Cook for 3-4 minutes and turn skewers to cook vegetables through.

6. While grilling, brush the remaining marinade on the vegetables.

7. Remove vegetables from the skewers and place in a bowl.

8. Before serving, assemble the kabobs by threading the chicken tikkas and vegetables alternately on a skewer.

9. The kabobs can be served with a yogurt dipping sauce. A good recipe for Spinach Raita (Yogurt) can be found here: http://www.abcdlady.com/2007-03/art9.php.

Tips: A variety of vegetables can be used in these kabobs, such as button mushrooms, tomatoes and red peppers.
- If using wooden skewers, soak them in water for 10 minutes before grilling to prevent them from burning.

- For a vegetarian option, paneer or tofu can be substituted for the chicken.

Champagne with a Twist
Serves 4

Ingredients
1 cup lemonade
¼ teaspoon ground cardamom
4 strands saffron, soaked in 1 teaspoon warm water
1 ½ - 2 cups champagne
Lemon sorbet
A few sprigs of mint leaves

Instructions
1. Add cardamom and saffron to lemonade and stir well. Chill for a few hours.

2. Divide lemonade into martini glasses (1/4 cup per glass).

3. Top each glass off with champagne.

4. Garnish with a small scoop of lemon sorbet and mint leaves.

Tips
- For a non-alcoholic version, sparkling water or Italian soda can be substituted for champagne.

Priya Sastry calls Chicago her home. Inspired by her grandmother, she feels that cooking is a great way to connect to her rich Indian heritage. When not out experiencing the great flavors the Windy City has to offer, she enjoys concocting her own recipes in the kitchen. Fortunately, her husband doesn't mind being her taste-tester! Priya can be contacted at priyasastry@yahoo.com.