The Real Deal

I did it!  The Indian cooking class was a success.  Mary was so awesome at organizing everything and the other eight ladies were so lovely.  I was so proud of myself for having spent the time researching the  recipes.  While developing the menu, I came across lots of interesting facts about India's culinary history.  I became very interested while learning more about the Ayurvedic tradition of eating- the hot and cold elements of foods and the different properties that each food stuff contains.  I had been familiar with this concept before, but reading more in depth material about this tradition made me want to pursue a deeper knowledge of it.  I especially enjoyed driving across San Antonio to purchase all the ingredients I needed at Mustafa.  I felt like such a foreigner, an observer, and yet so welcomed into the daily routines of others' lives.  Much like walking around the fresh food markets of other countries, I felt like I was experiencing something special and unique right here in San Antonio.
I had written out a timeline, but when you put a group of nine friends for a girls' night, timing becomes an afterthought.  As the girls chatted and drank Prosecco, I stayed in the background, preparing the ingredients to use for the recipes.  Once we began, the girls were so into it.  I was a little surprised at how natural it came to me to take the lead with the cooking and instruction.  I felt like I was in my element.  I loved all the questions the girls asked and I felt like I was passing on a knowledge that has developed within me naturally.  Jennifer, the hostess, had such a beautiful kitchen, with a marble station centered right in the middle.  Perfect for a cooking class.  Her convection oven was just what I needed to give the chicken that nice roasted effect.  The other girls were so sweet and their curiosity was so fun!  I look forward to the next time...the plan is to do homemade pasta.  My noodle is already thinking of the noodles.  LOL!

Here is a copy of the menu:

Starters

Masala Peanuts- Fresh peanuts roasted and spiced with a masala and besan mix

Tomato, Green Pea, and Paneer Salad- Fresh salad with tomatoes, green peas, and Indian farmer cheese

Main Course

Chicken Tandoori- Chicken marinated in a flavorful yogurt sauce, seared and cooked until tender and juicy

Aloo Chole- Potato and Garbanzo bean tomato-based curry 

Brown Basmati Rice

Cucumber Raita- Refreshing cucumber, mint, and yogurt side

Dessert

Watermelon and Rose Water Granita- Cooling watermelon ice delicately flavored with rose water essence

Chicken Marinated in Yogurt Sauce

The yogurt marinade, cooked and reduced

Cucumber Raita

After

Watermelon Granita flavored with Rose Water

Dessert: Watermelon and Rose Water Granita with Fresh Whipped Cream

Colorful Veggie Sandwich

I love making pestos, sauces, relishes, and other condiments to have on hand at all times. The other day I made a green pea and mint pesto and a nice roasted beet relish. The green pea and mint pesto is so nice and light. The mint and parmesan work so well together. The green peas add a light sweetness and beautiful color. I also like the consistency because it is thick enough to use as a spread.
I love beets. They have such a rich, earthy flavor and are so good for you. Their deep red, purple color is a reflection of their nutritious properties. If I have the time, I roast whole beets and let them cool to get the skin off. In this case, I simply used canned beets. I diced them into similarly sized pieces. I added some jalapeno, cilantro, lime juice, balsamic vinegar, extra virgin olive oil, and salt and pepper.
I had purchased a fresh baguette from Whole Foods earlier. They offer a seeded baguette that has a blend of seeds, including sesame, anise, and poppy. When toasted, this humble coating really pops! I cut the baguette in half, lengthwise. I spread some avocado on the bottom, seasoned with salt and sprinkle of lime juice. Topped with a layer of beet relish and finished with the green pea and mint pesto. Delicious!