Many of these dishes start with the freshest of ingredients.
The menu for tonight included Wadaa (fried lentil balls) !
Consistency is very important.
Chef Swati gets some help shaping the Wadda.
Just about ready......
...and into the fryer.
When done, these were served with "ketchup", straight up! The flavor was fabulous.
Now it was onto the Vegetable Biryani (Basmati rice cooked with spices, vegetables, nuts and dry fruits).
The aroma of the Basmati rice reminds Swati of the smell of the ground when rain fell in India.
This was served with Raita (cucumber salad with spicy oil dressing, crushed roasted peanuts and fresh cilantro), and Rajma (Red Kidney Bean Stew). All dishes were a blend of richly flavored ingredients!
A few students watch the monitor as the dish is heated.
What is nice is that when you create these dishes at home, you can control the flavors and spices (and the heat).
There is a fair amount of preparation for these dishes but they can easily be mastered at home!
Folks seemed to really enjoy eating tonight's creations!
This was so popular that we will be offering another session of Indian Essentials in July. We will post the new date as it becomes available.
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