Savouries and Chutneys Workshop

I taught a seven-hour hands-on cookery workshop yesterday on ‘Savouries and Chutneys’. It was intense but successful, and the fruits of our labour were delicious.

I am actually teaching all the cooks that prepare offerings in the inner-sanctum of the temple kitchen here at Radha-Radhanatha Mandir, otherwise known as Durban’s Temple of Understanding, or just plain ‘The Hare Krishna Temple’ if you like. They were very eager to fine tune their culinary repertoire.

Here’s what we cooked:


Clockwise from top,
Mauritian-style Dal Rissoles (Gateaux-Piments)
Savoury Lentil Doughnuts (Vadai)
Soft Cashew-Studded South-Indian Steamed Semolina Breads (Rawa Idli)
Cauliflower Pakoras
Whole Fresh Green Chili Pakoras
Mashed Potato Puffs (Alu Vadas)
Broccoli Pakoras

And here’s the rest, making 17 items in all:


Clockwise from top,
Hearty Koftas in Tomato Sauce
Cooling Lime Yogurt
Hot and Sweet Tomato Chutney
Fresh Coconut Chutney
Home-style Tomato Chutney
Orange-scented Hot & Spicy Apple Chutney
Sweet and Sour Date & Tamarind Chutney
Fresh Mint Chutney
Savoury Fresh Cheese Balls in Creamy Tomato Sauce (Malai Kofta)

Posted by Kurma on 30/7/06; 3:30:18 PM

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