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I started looking into cooking classes before we moved to Singapore, hoping to find something a little more challenging than the class in Maryland where the grand finale was cutting a whole chicken. Although there are several classes downtown that serve the underemployed expat spouse population, it turns out there is an ongoing group meeting in our neighborhood.
Led by K Karuna, seven of us — all military spouses? — gathered today in a home kitchen to cook a selection of Indian dishes. Fortunately the class was scheduled perfectly at the same time that Citrus is in preschool and it was nice a nice change to be around adults and to get to meet some of the other spouses in the community. We made:
- Mushroom and Pea Pillau (rice)
- Chicken Tikka
- Spicy Punjabi Chaane Ki Dal
- Medley of Pureer Lentils
- Palak Paneer
- Cucumber & Pineapple Salad
- Kestri (Semolina Dessert)
The most complicated dish was probably the Palak Paneer which involved curdling milk to make cheese, something I have probably only done before by accident and inappropriate for whatever I was cooking. Of course you could make each of these dishes on your own but K shared many shortcuts and tips about the ingredients that made the course worth taking. The next class menu will likely include a variety of roti prata as well as fish curry and I definitely will attend as long as we are not traveling.
It’s time to get serious about an exercise regimen.
{ 4 comments… read them below or add one }
Wow, that is cool.
I have never had cucumber and pineapple salad–what is it like?
I love that you were color-coordinated. We can still be friends.
Yum. I’m intrigued by the lentil medley…
Mitja,
It was a great pleasure having you in the session. And what great pictures. I am looking forward to our Market Madness morning to show off more of Singapore’s great food.
Cheers
K
It was a pleasure meeting and cooking with you all. Too bad the others couldn’t come, but I had a wonderful time. Sorry I can’t make it to the market madness, but will try and make it when I return in September. Happy cooking.
Julie