Indian Cooking°° (September 24th, 2009)
MIFA International Cooking Class -°»Indian Cooking°…- was held on Sept. 24th
(Thu.). Participants from Germany, Russia, Taiwan, USA, Canada, Thailand
and Japan (in order of application) made Indian dishes.
Mahesh Mody, the instructor of the day, explained how to make Chana Masala (spicy chickpeas) and Tandoori Chicken, etc. He also advised us all kinds of spices used on the day and how they are beneficial to our health.°°His English and Japanese were great, which encouraged all participants to join his lecture. It was impressive that almost all participants listened to his words carefully and took some notes as needed.
The menu on the day was Chana Masala (Spicy chickpeas), Tandoori chicken, plain paratha (a staple food in north part of India), yoghurt raita (cucumber and yoghurt salad) and rose lassi (yoghurt drink with rose flavor). We may tend to think that the color of Indian dishes is usually brown, however, Mr. Mody was creative with his dishes, making dishes in a variety of colors, serving pink rose lassi and green yoghurt raita including slices of cucumbers.
The food tasting was a good opportunity for participants to get to know each other. People from many backgrounds joined the event. Some came with their children. Other participants accompanied their wives. Business people were also seen. This was because the event was held during a holiday called °»Silver Week.°… All the dishes were so delicious that all the participants ate a lot. Throughout this event, it seemed that they had a nice chat with each other.
The next MIFA international cooking class °»Japanese Cooking Class for Foreign
Residents conducted in English°… is to be held on Nov. 26th (Thu.). It°«s
very popular among foreign residents. Reservations will start to be accepted
soon. Please keep an eye on MIFA website and MIFA NEWS, our monthly newsletter.
°ŁSpicy chickpeas Chana Masala serves:4
1 Cup/175 g Chickpeas
(Kabuli chana),soaked for 8
Hours in plenty of water, drained
2 tbsp/ 3 ml Vegetable oil
1 tsp/ 5 gm cumin seeds
2/ 150 gm Onions, julienned
1 tsp/ 5 gm Garlic paste
1 tsp/ 5 gm Red Chilli powder
2 tsp/ 10 gm Coriander powder
5/ 500 gm Tomatoes(medium)liquidized
2 Green chillies, slit
1 tbsp/ 15 gm Ginger, julienned
2 tsp/ 10 gm Chana masala
2 tbsp Coriander
Salt to taste
1, Heat 2 tbsp oil in a pan for 30 seconds; add cumin seeds, onions,
and garlic paste; fly till light brown.
2, Add red chilli powder, coriander powder, and liquidized tomato;
fry till oil separates.
3, Add boiled chickpeas along with
water, green chillies, ginger, chana
masala, and salt to taste. Bring the °°°°
°°mixture to the boil and simmer for °°
4, Add coriander leaves
(As an optional extra). Serve hot!
°ŁTandoori Chicken serves:4
1 pack of Tandoori chicken packet
(available at glossaries like KARDI)
100 gm yogurt
Skinned chicken breast
1kg with bone or 600 gm boneless
Butter to taste,1 fresh lemon
1, Take entire contents of Tandoori chicken
packet and 100 gms plain yogurt in a bowl. Mix it well in paste.
2, Apply this mixture to 1 kg of Chicken (with bones)or 600 gms (If Boneless) and thread them onto wooden skewers. Grill it in an oven preheated to 180 degrees, turning the chicken regularly until cooked. Apply little butter for smooth turning and to avoid sticking to grill.
3, Serve them with a touch of lemon.
°ķFor better taste, marinate the chicken and leave in a cool place for one hour.
°ķThe tandoori chicken packet contains oil and salt. Do not add anything else.
°ŁPlain Paratha serves:2
2 Cups/200gm Wheat Flour
1/2 tsp Salt
1/2 cup oil
1,Mix flour salt & required water to make a dough consistency.
2,Rub oil over & knead it soft .Let it rest for 10 min.
3,With a help of a rolling pin take lemon sized dough.
4,Roll it to a small round & apply some oil to it.
5,Fold into two again fold the same. Start rolling to form a triangle.
6,Heat a flat pan, when it gets hot, add the Paratha & let it cook for a minute.
7,When it starts to get small bubbles turn around & add a small tsp of oil
around the paratha. When the brown spots appear take it out and keep it in
a covered box or foil-wrapped.
Makes about 4 Paratha.
Serve hot or warm with any accompaniment.
°ŁYoghurt Raita serves:1
100 gm plain yoghurt
Salt to taste
1,Take one Cucumber and peel the skin, after peeling shred the cucumber (SENGIRI).
2,Mix this Cucumber into 100gms of plain yoghurt, add a pinch of salt and mix well.
SUGGESTION: For better taste, leave in a cool place for 30 minutes before serving.
°Ł Rose Lassi serves:4
500gm plain yoghurt
50am plain sugar
3~4 tsp rose syrup
Mix all the above in a blender and blend for 2 minutes.
Put the Lassi in tall glass with ice cubes before serving.
Rose Syrup can be added more to make more sweet.