Monday, December 3, 2007

A great class, a beginner's curry and a dal


A friend took me to an Indian cooking class at Sur la Table last monday night. It was the most work I've ever done in a class but the food was great and I've been inspired to try more Indian cooking. The instructor was very knowledgeable and so willing to answer questions. This was the 5th Indian cooking class I've taken and its the one class that has really inspired me to give Indian cooking a go at home.


I will admit to making a purchase at Sur la Table that night! There was a 15% coupon good for just about anything in the store that night. I spied a Santoku knife at some of the cutting stations so I made sure that I ended up there. The knife felt so good in my hands and cut beautifully. I went, ok I rushed, over to the knife display at break. After holding several knives and talking with the sales helper, I chose a 6-inch chef's knife. The handle felt as one with my hands- sturdy, comfortable and well-balanced. Chopping and cutting are dream now. Which is very important when you chop lots and lots of veggies. Why a chef's knife and not the Santoku? I rock when I chop (advantage- chef knife) and also thought the chef's knife would be more versatile. I am so pleased with my new knife.


Tuesday after the class, I went to the store and bought radishes, carrots, onions, a cucumber, a yellow pepper, and celery for a salad for dinner that night! I chopped and chopped and smiled and smiled!


This Sunday I tested out the knife and some Indian recipes. I made the dal from the class and a beginner's curry from The Great Curries of India by Camellia Panjabi (pictured above.)
The dal was very delicious. I added the cilantro and some hotter pepper than the version I had at the class. DH and I love a bit of spice and the taste of cilantro. The packaged lentils were a shade of red with a hint of orange and pink but the dal cooked up yellow. It was a cheerful color on a cold rainy night. I thought that initially the dal had too strong a ginger taste- although I love ginger I felt that it was a bit strong. However, there is no ginger in the recipe! What was I tasting?? the lemon?? The next day for lunch, the dal had mellowed and tasted perfect with no trace of the ginger. I would like to try cooking this in the crockpot next time.
4 1/2 flamingos taste
5 flamingos for ease


The recipes...
I still am hoping to have pictures soon but please read about the curries.
Beginner's Curry


Menu for the week of 12/2

Sunday
Dal- recipe from an Indian cooking class at Sur la Table
Beginner Curry from Great Curries of India
brown basmati rice
Madras Curry from Seeds of Change with seitan for DH

Monday
pasta with marinara
steamed kale
salad

Tues
out! I'm going to hear Judith Jones speak at Politics and Prose
http://www.booksite.com/texis/scripts/oop/click_ord/showdetail.html?sid=1425&isbn=0307264955&music=&buyable=0&assoc_id=&spring=

Wed
work book club and girls night out!

Thurs
undecided

I also made made some homemade cookies for Indy- he just loved them!