Sunday Success

I’m sitting at my desk writing this blog entry at 11.00pm Sunday night Belgium time, and I’ve just woken up. I was feeling a bit tired after the class and decided to lie down for a little afternoon snooze. Well, one thing led to another, and here I am, 5 hours later. I think my body is having a delayed reaction to the time difference between here and Western Australia, which is 6 hours ahead. From past experience, this condition of disorientation should re-adjust itself soon enough.

Oh yes, the class…well it went well, as usual, and the menu, quite different from yesterday, was a great success.

We cooked:

Cashew-Studded South-Indian Steamed Semolina Breads (Rawa Idli)
Spicy Hot-and-Sour Toor-dal Soup (Sambar)
Fresh Coconut Chutney
Zesty Lemon Rice with Fresh Coriander & Cashews
Creamed Spinach with Fresh Curd Cheese (Palak Panir)
Griddle-Baked Bread (Chapati)
Hearty Koftas in Tomato Sauce
Succulent Milk Fudge Balls in Rose-scented Syrup (Gulab Jamuns)
Hot Spiced Tea (Masala Chai)

Idli are the ubiquitous bread of South India. Although often made of dal and rice, the quicker version, called rawa idli (rawa=semolina) is my favourite. They are much easier to demonstrate than the dal and rice version, since soaking and slightly fermenting the traditional dal and rice batter is tricky to co-ordinate when travelling.

Idlis and their steamer:

I carry my dismantleable (is that a real word?) idli steamer with me everywhere. Apparently they’re near impossible to purchase in Belgium, but since most of my students here came from Holland, it’s not a problem. Indian produce and equipment is easy to come by in the Netherlands.

The mixed vegetable koftas were, as usual spectacular. So tasty and juicy – a perfect ‘vegetarian meatball’ to satisfy even the most voracious carnivore. Here’s our kofta rolling team hard at work.

kofta team:

Summer is berry season in Europe, so I decided to try something a little different for dessert. The raspberries here are big and fragrant, so I put a decent handful in the star-anise and rosewater infused syrup for the succulent gulab jamuns.

raspberry gulab jamuns:

They sort of melted away and pervaded the juicy confections with that wonderful raspberry fragrance and flavour, marrying perfectly with rose and anise. I think I’ll try blueberries when I cook them again in Poland next week.

Here I am, snap-happy as usual. Of course, there is another unseen photographer at work here today.

who is photograhing who?:

So this is what we prepared, once again in three hours. There was enough for double the number of students, but nothing went astray. A divine lunch!

divine offerings:
Posted by Kurma on 3/7/06; 2:52:18 PM

Life and Travel

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