Cooking Class #3
More cooking- best week ever!
Though there were some repeat lessons, it gave me a change to really engrain the techniques into my brian.
Once again- roti making was in progress, a staple to the south indian cuisine.
For the main course, Gobi Palak (cauliflower in spinach curry). This is made the same way we made Aloo Palak the other day. Instead substitute cauliflower florets for the potato cubes.
Bhavani also made a chicken dish to go with our meal, her take on Lemon-Pepper Chicken
She began with a whole chicken from the street market which was already cut into pieces. As a marinade: mustard oil, salt, and garlic ginger paste.
To cook the chicken, heat oil in a wok pan. Brown the chicken and cook until “half-cooked.”
After a quick stir add:
- fresh mint leaves, chopped (1/2 cup)
- fresh cilantro leaves, chopped (1/2 cup)
- juice of two small lemons
It was a beautiful blend of spice and lemon! Another amazing picnic meal to share amongst friends 🙂
For dessert, we made one of my favorites, Gajar Halwa. This literally translates to “carrot sweet dish.” I like to think of it as a sweet relish of sorts.
- a bit of oil
- 1/4 cup ghee
- 1 cup sugar
- 1 cup jaggery
Sautee the carrot until soft and juicy. Continue to stir so it does not burn. If desired you can add crushed cardamom pods, cashews, and golden raisins (which are all essential in my book 🙂 )!
So…when’s the next lesson??