Another fun night of cooking class! This course was all about Indian cuisine and from a regional perspective. We sampled four dishes from North, South, East, and West. Not all of the cuisine is the same; it varies by region and has influences from other countries and religions.Northern: Flour is used in the north to create many kinds of flatbreads, often cooked in a clay oven called a tandoor. Northern cuisine also features warm, hearty dishes with subtle spices.
Southern: Vegetarian dishes largely define southern Indian cuisine, as well as ingredients like tamarind and coconut milk.
Eastern: Fish is frequently featured in dishes from this region with the prevalence of coastline and rivers. The wet, humid climate is perfect for rice cultivation. Eastern dishes are also marked by a balance of sweet and sour flavors; they feature pungent spices like mustard seeds.
Western: Dishes made in western Indian range from sweet to hot and spicy, with vindaloo a regional favorite. Vindaloo dishes feature vinegar and garlic for spicy and sour flavors.
There are so many spices and ingredients that I think I may stick to restaurants for some of my favorites! Like the Vindaloo; no way am I going to make that at home.
Our menu:
Samosas with Spicy Potato Stuffing which also had peas!! This is my favorite appetizer when I go out and now I know how to make it. Of course I’m too lazy and will do the easy way.
Shrimp in Coconut Milk – ohhhh man was this good; I’m definitely making this at home and we used Jasmine rice (love it).
Goan Pork Vindaloo – this wasn’t as hot as I thought it would be and is very stew like.
Pineapple Chutney that included raisins – this was wonderful and could be something I make for the holidays.
Naomi and I had such a great time and we are looking forward to our upcoming classes. My next class is coming up in a few days (Winter Pastas) and then in November I’m learning to make Thai.
No comments:
Post a Comment