Last Tango in Western Australia

Saturday was spent in Perth’s fashionable suburb of Floreat, at the home of Heidi and Darren. Heidi had invited a group of friends and relatives to attend a cookery class/lunch, and I was to be the facilitator.

lunch with heidi:

This was our menu:

Indian Regional Curries

Moghul Spicy Rice with Saffron (Pullao)
Bengali Chickpea and Cauliflower Curry
Simple & Sublime Gujarati Pumpkin
Mixed Vegetables in Creamy Gujarati-style Karhi Sauce
Grilled Fresh Panir Cheese with Spinach and Cream (Palak Panir)
Puffed Flaky Fried Breads (Poories)
Pineapple Kosumalli
Creamy Cardamom-infused Condensed Yogurt Dessert
with Pistachios & Saffron Syrup (Shrikhand)

palak panir:

I tried out a new recipe, Pineapple Kosumalli. Basically this was a pineapple salad, folded with mint leaves and fresh coriander, a little salt and lime, and dressed with a fried seasoning of oil, mustard seeds, curry leaves and green chilies. It was a winner!

cutting pineapple:

It’s the peak of pineapple season in Australia, and there are some very sweet specimens appearing at the markets. We showed the crew the special spiral-cut technique that removes all the eyes of the pinepple and also makes a decorative design when the fruit is opened.

greens:

The fresh spinach and panir cheese cooked in a homemade spice paste and folded with double cream, Palak Panir, was a success as usual. Western Australia’s sweet and butter-soft Ord River chickpeas, the best I have ever tasted, formed the basis of our Bengali Chickpea and Cauliflower Curry.

steamed chickpeas:

Talking of Western Australia, yesterday also marked the date of what might well be my last class in Western Australia. I have new plans afoot, but there is time separating my disclosing them. I think it was the sage Chanakya who recommended that a gentleman not disclose his agenda before it is executed, lest it be spoiled.

shrikand:

I’ll let you know what’s going on in the next couple of weeks.
Posted by Kurma on 30/12/07; 9:57:13 AM

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