Dinner for X Team @ Creperie, Musketeers, Robotics & a recipe

What has food got to do with Robots? Well!  Dinners fund the passion for building Robots. So all our dinners have been fundraisers for our Robotics team – X Team. About 16 of them. Our very first dinner was for the earthquake victims in Nepal and the second one was for a soccer coach’s baby that needed an operation . After that, all our fundraisers have been for X Team Robotics. This Jan 27th,  X Team  dressed as Musketeers,  won the Montana State Championship, at the FTC ( Robotics competition) in Bozeman. Thanks to my world famous designer niece, Karishma @ http://www.KKristina.com, who designed these awesome costumes for our Musketeers. It was really an exciting moment for all of us to win the top award after four years of Robotics.

Our X Team  – Musketeers in action at the state tournament in Bozeman

XTeam Musketeers – intense moments
All for one One for all, United we stand divided we fall

XTeam with their Robot 7208

So our Feb 11th fundraiser will help fund our trip  for Super- regionals Robotics tournament in Tacoma, Washington from March 9th – 12th.

The Feb  Indian dinner will be served by X Team at Creperie as usual


The food is prepared with mostly local & organic – fresh ingredients & homemade spice blends! Almost all the dishes are Gluten free except for Naan & Vegan except for the Chicken dish  & Raita and usually set up like this : – 


The Feb 11th menu is : –

Mulligwatany Soup : Organic Toor daal simmered with assorted veggies in a sauce comprising coconut, tomatoes, ginger, garlic and tamarind

Khus-Khus Chicken Masala: Local chicken cubes simmered in an aromatic sauce comprising roasted shallots, tomatoes, garlic, ginger spiced with (white poppy seeds, Cayenne pepper,cloves, and cardamom and )

Alu :  Local Yukon potatoes seasoned  with a blend of Spices( Tumeric, Coriander, Cumin, Garam Masala )

Cholle-Palak:  Organic garbanzo beans cooked with Spinach and flavored with a sauce comprising, garlic, ginger, tomato and other spices

 Pulao : Basmati Rice with peas, almonds and fresh pomegranate seasoned with garam masala

 Naan : Local white flour bread (is used to scoop up the meat/veggies)

 Raita : Homemade Yoghurt blended with grated Cucumber and Garam masala ( can be added to meat/veggie dish to make it milder)

 Spicy Black Chutney: A spicy blend of  Hot peppers, ginger, garlic and goda masala and salt (to be added to the meat/veggie dish to make it more spicy)

 Drink – Chai Tea: Freshly made hot, creamy, fragrant with black tea, fresh cardamom, cinnamon, ginger and sugar

Dessert: Gulab Jamun ~ doughnut like balls soaked in a sugar syrup flavored with cardamom and rose water…..

To make a Reservation contact Ish at Cookingwithish@gmail.com Dinner seating at 5:30 PM ,  cost $ 33

Now Kichdi is also also known as a mish-mash; an assortment of different ingredients thrown together!!! And this blog post seems like a mish-mash of robotics, Feb 11th dinner menu and now a recipe.. mmm! A kichdi recipe fits in perfectly with the scheme of things… Also it  is a fast and a quick dish to prepare.



1 Cup rice
1/2 Cup daal (Red lentils or yellow Mung daal)
3 1/2 cups of water
1 cup of frozen peas and assort veggies


2-3T Avocado Oil/Ghee

1 Bay leaf
1 T minced garlic
1 T minced ginger
1 Cup Sliced onions
1 Cups chopped Roma Tomatoes


1/2t Tumeric
1/2t Cayenne pepper
1/2t salt
1-2 T Garam Masala
Salt to taste

Method for making Kichdi

Wash rice and daal in cold running water about 4 -5 times till water runs clean and soak for 15 – 20 mins


  1. Heat Oil/ghee in a  5 qt pan
  2. Add Bay leaf, garlic, ginger and saute for 2-3 mins
  3. Add onions and saute for 3  mins more
  4. Add peas and other veggies and Saute for 2 mins
  5. Add the chopped tomatoes and saute for 2 mins
  6. Cover and cook for 3-5 mins, till all the tomato is softened and blended well with the onion mixture
  7. Put washed  rice and ground daal  along with hot water in a pan
  8. Add Tumeric, Cayenne pepper and salt
  9. Let it come to a nice boil
  10. Lower the heat, cover and cook for 20 minutes, until all water evaporates
  11. Let sit for 5 more minutes.
  12. Add Garam Masala

Enjoy with a dollop of ghee…

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