Inspired by a colleague, I recently started a Supper Club. We are a group of people who enjoy cooking and eating spicy food. Our plan is to gather in our kitchens to learn cooking tips and tricks from each other. Ramesh and I hosted the first get together.
It would have been much easier to just cook dinner for our guests, but the goal was to teach them our techniques.
Our menu consisted of:
Potato and Pea Samosas with Mint and Coriander Chutney
Chicken Tikka with Cucumber Raita
First up was the Vegetable Pulao. We had all of the spices laid out and the rice cooker was all set up. We toasted the spices in hot oil and then popped everything into the rice cooker to do its thing.
Ramesh prepared the samosa dough and potato filling ahead of time, so at crunch time he simply had our guests roll out the dough and add the prepared filling. The oil was hot, and the samosas cooked up rather quickly. He had all of the ingredients in the mixie/grinder for the mint coriander chutney. He just added water and mixed away while the samosas were frying.
I had marinated the chicken overnight, and then grilled the pieces on skewers for about 10 minutes while everyone else was in the kitchen. The cucumber raita was made before our guests arrived.
The lessons were ‘hands on’ and some of our guests had never made a samosa before. From the photo above, can you tell which one was made by a beginner?
We used a mix for the Gulab Jamun, and fried those the day before. They soaked in the sugar syrup overnight, and were quite tasty, if I do say so myself!
I set the table with the stainless dinnerware Ramesh’s boys brought from India this spring. Ramesh demonstrated to our guests how Indians eat with their fingers. It was pretty crazy with children running around and adults busy in the kitchen, but it was loads of fun – and we are all looking forward to the next gathering!