Indian Cooking Class: Rice Pilaf, Curried Mushrooms, Bhindi (okra), Palak Tamatar, tomato salad (and more, including Chocolate Tofu Pie)

Tonight was my Indian cooking class, and my students followed my recipes to make a rice pilaf, curried mushrooms, bhindi (okra-tomato-onion side dish), palak-tamatar (spinach-tomato side dish), and my grandfather's favorite spiced tomato salad. I bought some frozen paratha (thin flat breads), which I showed my students how to heat and prepare - and to use instead of utensils to eat. We also had some of my Mom's homemade lemon pickle.

Not shown here is a rice milk-fresh mango based spiced mango shake and spicy chai that we made, and the American dessert (I am not fond of Indian desserts; this used to be an 8-week class when I taught it in Raleigh years ago, and in the 6-week version American is cut) of chocolate tofu pie - made in smooth and rocky road (with walnuts) versions. Both versions included pomegranate jam - which I had not seen till recently!