Mixed vegetable korma
This Sunday, November 3, I had a very enjoyable cooking class at Macaulay Honors College at City University of New York, CUNY. It also coincided with Diwali, the Festival of Lights.
Over one hundred students participated in an international food festival organized by the prestigious honors program at the university, and they invited Mukti’s Kitchen to be a part of it. It was truly a very enjoyable event.
I showed up with my pots and pans and spices at noon, against a very difficult traffic situation because of New York Marathon happening the same day. They closed down all the bridges and tunnels to drive from Brooklyn to Manhattan. My family members carried those big bags full of utensils and ingredients on the subway train and we made it on time. Thanks, public transportation. Thank you very much.
From 12 to 8 P.M., for 100 students and teachers, I taught how to cook: Samosa, Pakora (fritters), Dal Puri (handmade bread stuffed with dal), Vegetable Korma (stir fry), Vegetable Polao (fried rice), Chana Dal with coconut, Palak Paneer (spinach with Indian cheese), tomato chutney, Malai Kofta (stuffed vegetable curry), and … Carrot Halwa.
Decorating on Diwali
I even posted the description on my Facebook page on the same day, and it generated a lot of positive responses.
The students who helped me out all day with chopping onions and rolling dough and frying fritters and stuffing samosas were simply great. I could not have done such a big job without them.
Dal Puri (Handmade bread stuffed with lentils)
Thank you so much, everybody.
Anybody interested to learn (and eat)?
Join us on our next cooking classes. Visit my website.
Brooklyn, New York
Macaulay Honors College, CUNY