I want one. All her essential spices were right there and she knew which was which by the color. Right there, I was amazed at the cooking skills she’s amassed during her lifetime. In that box was roasted ground cumin powder (which she made right there in class by roasting cumin seeds and the smell was divine), dried red pepper, turmeric, cumin seed and a few different masalas.
And then she started dicing the potatoes for the Samosas.
As she talked to us about what she was doing, I’m not even sure she was watching her hands as she diced potatoes just like that, in her hand. I’d seriously have part of myself in that bowl if I attempted to do that.
When she mixed the Pakora batter, she did it by hand, until it felt right. Someone in the class described it as being like pancake batter, with stuff in it. I definitely feel more secure about my ability to whip these up at home. They are really an Indian version of a fritter and if you know us, you know we love fritters around here. So, an Indian version? Yes, please.
The pakoras made in class had potatoes, onions and spinach, but Sudha included notes to add other vegetables. I can’t wait to get jiggy with it.
Ta-da. The final result. Samosa, Pakora, Mango Chutney and Hot Cilantro Chutney, which for the record, is wicked easy and oh, so, so, good. I definitely learned a few tricks and I definitely have more confidence in my ability to cook Indian. I can’t wait for her next class in a few weeks…..North Indian Breads.