Sakuntala Cooking Class, Part 3

Tags

basmati rice, cooking class, Indian cooking, Indian cuisine, Indian food, pakora

The next Indian cooking class I went to was on July 28th. I know this post is really, really late…  However, I promised that I would write about it, and I don’t break promises (I may just honor some of them a little late).

There were a few other students I recognized from the last class, and we all chatted about what we tried at home and where we purchased some of the ingredients. It’s amazing how quickly a community can grow when you share similar passions and interests.

Mushtaq shared his philosophy on cooking.. how your mind, soul, and heart go into your cooking. The latter being the most important part.

The Menu for Sakuntala’s July Cooking Class:
Onion Pakora
Chicken Dopiajee
Basmati Yellow Rice with Sweet Peas
Masoor Dal with Zucchini
Potato-Cauliflower (Aloo-Kopi or Alu-Kopi) Bhaji
Masala Tea (Chai)

Sakuntala Cooking Class, Part 3

Some cooking tips I learned this time:
*To avoid tears when chopping onions, stick out your tongue (this will also ensure that your family and friends will laugh at you).

*For no-peel garlic: Break apart garlic and shake in a container, then you can simply remove the cloves.

I was the lucky winner this time since I got two variations of the onion pakora recipe in my booklet.

Although I could eat onion pakoras all day, I left the cooking class with my belly, mind, and heart all full.

XOXO,
Young Wifey

Read More:
Sakuntala Cooking Class, Part 1
Sakuntala Cooking Class, Part 2
Sakuntala Cooking Class, Part 4

Sakuntala Cooking Class, Part 2

Tags

cooking class, cooking workshop, food, foodie, Indian cooking, Indian cuisine, Indian food

My parents came and stayed with us for 10 days at the beginning of July, and then Hubster, Pumpkin and I went to Pittsburgh for a week. I left my computer behind and was unable to post. Now that we’re back home, and I’ve caught up on laundry, so let the posting resume.

On June 30th, 2012 I announced that my mom and I were headed to a cooking class. I was hoping to do the follow-up post later that week (I’m only two weeks late).

Upon arrival Mushtaq and Millie provided a packet of the recipes we would be preparing that day. They are so kind and sweet, that I really enjoyed watching them carefully prepare the delicious food together. The kitchen was filled with eager (and hungry) students. It’s amazing how a professional can make peeling a coconut look as easy as peeling a banana.

Mushtaq & Millie at Work

Most of the spices used I already have at home, but I did write a short list of a few more as well as any tips and tricks that I learned.

The Menu for Sakuntala’s June Cooking Class:
Zucchini Pakora & Sweet Potato Pakora
Chicken Korma
Basmati Rice
Masoor Dal (pink lentil)
Mixed Vegetable Curry (with locally available vegetables) 
Coconut Rice Pudding

As the food was finishing to cook, Mushtaq asked us to write our names on a piece of paper and place it in a hat. As we joked about that person having clean-up duty, he selected a name out of the hat, and read my mom’s name. She won a mini frying pan.

Time to Eat! Yum!

Everyone assembled a buffet line and then sat down to enjoy our meal. There was enough food that we were able to have seconds. Some people even took leftovers home.    My mom’s favorite was the pakora, my favorite, was all of it!!!

It was an incredibly enjoyable experience and refreshing to be taking a class once again. They have a new menu already lined up for July 28th. Before we left, I signed up for the next class…

XOXO,
Young Wifey

Read More:
Sakuntala Cooking Class, Part 1
Sakuntala Cooking Class, Part 3
Sakuntala Cooking Class, Part 4