Sakuntala Cooking Class, Part 4

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cooking workshop, Indian cooking, Indian cuisine, Indian food, tandoori chicken

The next (and final 😦 ) Indian cooking class was on August 25th. Since it was the day before my birthday, my cowgirl attended this class with me.

Mustaq had planned my favorite chicken dish on the menu… CHICKEN TANDOORI! I’ve never attempted to make this at home, since I don’t have a tandoori oven and never believed the authenticity of the recipes that do not use one. However, since he uses an actual oven, I now feel like it’s acceptable to make chicken tandoori at home.

Sakuntala Cooking Class, Part 4

The Menu for Sakuntala’s August Cooking Class:
Vegetable Pakora
Tandoori Chicken
Chana Dal
Spinach & Potato Curry
Jeera Rice
Shemai

Until now, all the cooking had been on the stove. The tandoori chicken was the first recipe where we needed the oven. Unfortunately, the oven at the kitchen wasn’t working properly, so we had to cook the chicken longer than usual. It was delicious as always, just a little dry on the outside.

Once again, it was a lovely and yummy day, yet bittersweet that this was the last cooking class.

XOXO,
Young Wifey

My Birthday Lilies

Read More:
Sakuntala Cooking Class, Part 1
Sakuntala Cooking Class, Part 2
Sakuntala Cooking Class, Part 3

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Sakuntala Cooking Class, Part 3

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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

Sakuntala Cooking Class, Part 1

Tags

food, foodie, Indian cooking, Indian cuisine, Indian food

Sakuntala Indian Restaurant in Bloomsburg, Pennsylvania is a hidden jewel in a college town. I was deeply saddened a few months ago when the owners (Mushtaq & Millie) announced that they would be closing the doors and moving south (As soon as I find out where, I might have to buy a nearby summer home). The date is undetermined and dependent upon them selling.

Sakuntala

Their traditional cooking style uses healthy ingredients to carefully prepare one dish at a time. Sakuntala was the only restaurant that I felt had truly vegetarian options on the menu. They always use locally grown seasonal vegetables. Even the meat is fresh from local farms.

There are a plethora of other reasons why Sakuntala Indian Restaurant means so much to me. The walls to the establishment hold many dear memories. I celebrated my college graduations here (both under-graduate and graduate) with my family. I had dinner here with my favorite late professor. It’s where Hubster & I went on our first date and later got engaged. My girls and I celebrated my bachelorette party here. Even though Valentine’s Day is the owners’ wedding anniversary, they stay open and prepare a delectable dinner for other couples. We have celebrated most of our anniversaries here, and I always thought I’d have them cater a small party on our big anniversaries.

Today is going to be an amazing experience, something I’ve looked forward to for a long time! Mushtaq is offering a cooking class and my mom and I are headed there to participate!

Read More:
Sakuntala Cooking Class, Part 2
Sakuntala Cooking Class, Part 3
Sakuntala Cooking Class, Part 4

Chicken Tikka Masala

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British, British food, chicken, chicken tikka, dinner, food, foodie, Indian, Indian cooking, Indian cuisine, postaday2011, recipe, tikka, tikka masala

Forgive me readers, for I have slipped. It’s been one week since my last confession… I mean post.

Last weekend we were headed out-of-town to visit cousins on Hubster’s paternal side, Pumpkin was so excited (he wrote about it in his school journal). We received a phone call from his mother, his Uncle (maternal) had unexpectedly died of a massive heart attack. We changed our weekend plans and headed to my in-laws house for the weekend instead. Pumpkin was bummed, but was a really understanding. We headed back home for a few days before the services, but this past week was a little hectic and I didn’t have much time to make a real meal. So tonight, I needed a little comfort food… that’s where Indian food come in… (okay, okay, I think this dish is more British, but it does the job).

I’ve had so many variations of tikka masala, It’s hard to create the right balance of ingredients.

Chicken Tikki Masala

Ingredients:
4 skinless boneless chicken breasts cubed, 1/2 c. coconut milk, olive oil, 1/2 c. water, 1 Tbsp. tomato paste, 2 Tbsp. minced shallots, 1 tsp. minced garlic, 1 green chilli, 1 tsp. grated ginger, 1/8 tsp. paprika, 1/8 tsp. red chili powder, 1/2 tsp. turmeric, 1/8 tsp. ground fennel, 1/8 tsp. ground coriander

Directions:
Mix together paprika, chili powder, turmeric, fennel and coriander, split evenly. Mix together half of seasoning and 1/4 c. coconut milk, pour over chicken then marinate for an hour. Warm olive oil in skillet and brown shallots, ginger, garlic and green chilli. Add remaining seasoning and roast. Stir in water and tomato paste and simmer for about 15 minutes. Puree sauce and return to pan. Grill chicken or cook in a separate pan. Add cooked chicken and coconut milk to sauce and simmer until sauce is thickened.

Serve with basmati rice and potato spinach curry.

What is an unusual comfort food you enjoy?

Basmati Pistachio Rice

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basmati, easy meal, easy recipe, Indian cooking, Indian cuisine, Indian food, pistachio, postaday2011, quick & easy, recipe, rice, side dishes, vegan, vegetarian

As a side dish I was going to make plain basmati rice and daal. However, when I looked in my pantry there were no lentils. I had to quickly change my plans to create a lightly flavored rice.

Basmati Pistachio Rice

Ingredients:
2 c. water, 1 c. basmati rice, 1 c. pistachios, 2 bay leaves, 1 small piece of cinnamon stick, 2 Tbsp. extra virgin olive oil

Directions:
Bring water, olive oil and bay leaves to boil. Add rice and cinnamon stick, cover and reduce heat to low. Simmer for about 20 minutes. Let stand for 5 minutes. Remove cinnamon stick and bay leaves. Fluff rice and stir in pistachios. Serve hot.

Serve as a side dish with curried vegetables.

What quick substitutions have you had to make recently?

Samina’s Indian Butter Chicken

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butter chicken, chicken, dinner, food review, gluten-free, Indian cooking, Indian cuisine, Indian food, lunch, postaday2011, recipe, recipe review

Butter Chicken is one of my two preferred Indian dishes (although I must admit Tandoori Chicken is definitely my first choice). I’ve tried several recipes in the past, unsure of their origin or validity… needless to say, they didn’t meet my expectations. I even tried a jarred sauce from the international isle of the grocery store. Then a few weeks back, Samina posted a recipe for Butter Chicken on her blog, I book marked the recipe and decided I had to give it a go.

I had to make a few substitutions based off of what ingredients I had on hand. 1) In the marinade I used cayenne pepper in place of the red pepper powder. 2) The meat department didn’t have chicken thighs, so I used chicken breasts. 3) In place of the jalepeño, I used 1 Tbsp. chopped green chillies. 4) I didn’t have fresh cilantro to garnish my finished dish…

Butter Chicken

The verdict is? Samina has a winner, Hubster and I loved it!

Serve with Sweet Potato, Potato & Spinach Curry or Chick Pea and Cauliflower Curry, basmati rice with daal and naan.

What new recipe have you tried recently?