| ~EVENTS~ |
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| Welcome to Benny's Next Door |
| ~RECIPES~ |
SAMOSAS - Recipe used by Benny’s Bistro for WOMENS EXPO. Adapted from Madhur Jaffrey’s “Indian Cooking” Yield: 16 samosas Ingredients: For the Pastry: Use individual square won-ton wrappers purchased at grocery store For the StuffinVinaigrette (olive oil blend, balsamic vinegar, water, garlic, Dijon mustard g: 4-5 medium potatoes, boiled with skins on and allowed to cool. 4 Tbsp vegetable oil 1 medium yellow onion, peeled and finely chopped 1 cup shelled fresh peas or frozen peas, thawed 1 Tbsp finely grated peeled fresh ginger 1 fresh hot green chili, finely chopped 3 Tbsp finely chopped cilantro 3 Tbsp water 1-1/2 tsp salt or to taste 1 tsp ground coriander seeds 1 tsp garam masala 1 tsp ground toasted cumin seeds ¼ tsp cayenne pepper 2 Tbsp fresh lemon juice Vegetable oil for deep-frying Directions: 1.Peel potatoes and cut into ¼ inch dice. Set aside. 2.Saute the onion in the vegetable oil in large fry pan. Cook over medium heat until transluscent and brown on the edges. Add the peas, ginger, chili, cilantro and water. Cover and lower heat to simmer until peas are cooked. 3.Add the diced potatoes, salt, ground coriander, garam masala, cumin, cayenne and lemon juice. Stir to mix and cook over low heat for 3-4 minutes, stirring as needed. 4.Check flavor balance. Turn off heat and allow mixture to cool. 5.Put about 1 Tbsp of the mixture in the middle of each won-ton, moisten edges with water and fold won ton over. Crimp edge with fork to make a seal. 6. To fry, preheat a wok or large skillet. When hot, pour enough oil into sauté the samosas. Heat oil to 325 degrees. Fry the samosas for several minutes on each side, turning so that they brown and crips. Remove from pan and drain on paper towels. 7.Serve with Coriander Chutney CORIANDER CHUTNEY Yield: Serves 4-6 persons Ingredients: 3 cups lightly packed fresh cilantro ½ to 1 fresh hot green chili 1-1/2 Tbsp fresh lemon juice ½ tsp salt ½ tsp ground cumin Freshly ground black pepper Directions: Place all ingredients in food process and pulse until desired texture is reached. |
| Rent The Whole Restaurant Theme Dinners ~~ OR~~ Our semi-private room available for meetings and private parties. Come over and check it out! ~Here is some useful information~ The semi-private room comfortably seats up to 25 people in banquet or small table configuration. Up to 35 can be accommodated for a stand up reception. This room is available Monday through Saturday from 8 a.m. to 3 p.m. and any evening. This room is available in 3 hour increments or as arranged. We do request reservations three days in advance with a final count of the number of guests 24 hours in advance. We do need to know your expected time of arrival and departure so that the room will be ready for you. We request a minimum of 15 guests for deferral of room charge. Room charge for fewer than 15 guests is $50. Custom menus can be designed for your party or meeting. The regular menu is also available. Sorry we cannot give separate checks for large parties. We can arrange to bill your company and credit cards are accepted (Visa, Master card and Discover). A 20% gratuity will be added to the bill for service We do have a wine and beer licence and extensive dessert and appetizer menus for your consideration. We are also able to customize both if you have special requests. ~~~Theme Dinners~~~ We can have fun making dinners with international flavors, exciting taste sensations and paring wines for groups of people. This is a unique culinary event! Four course dinners include appetizers, starters, entree, dessert and coffee. $25-$30/Person plus 20% gratuity. Imagine a Night in....... Delhi Samoosas, lamb koftas, mulligatawny soup, chicken or vegetable curry, fragrant rice, dahl, raita, chutney, semolina pudding and chai. Tunisia Spicey green olives, fried cauliflower, chicken Shawarma or baked snapper with charmoula sauce, fava beans,couscous, baklava and mint tea. Rio Empanathas, cheese puffs, shrimp stuffed avocado, assorted grilled meat with chimichurri sauce, Brazilian rice, black beans, salsa, cheese and fruit, chocolate truffles and coffee. Tuscany Fresh tomato pizetti, white bean soup, rolled breast of turkey stuffed with tapenade or rolled lamb roast with goat cheese and cilantro pesto, creamy polenta with mushrooms, creme brulee and coffee. Wine Tastings Choose a region and we'll provide five varied wines with tasting notes and matching appetizers, spend an evening in Spain, Italy, France, South American Australia or pacific Northwest. |