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

In class tonight, my students did a very nice job putting together a tasty Indian dinner. I brought frozen paratha breads, which the class had to briefly pan heat, some of my Mom's homemade lemon pickle, and spicy snacks for them to nibble on as they cooked. They cooked a nice rice pilaf (sorry that I forgot to get cashews for them to toast and mix in to the pilaf), curried mushrooms, bhindi (okra), and a tomato salad that was a favorite of my Nanaji's (maternal Grandfather). They also made chai with rice and hazelnut milk, mango shakes, and chocolate tofu pies with organic cherry preserves.

So far in this series of six classes, the consensus is that the Italian cooking class was the best, though one or two of my six students said that tonight was. Surprisingly, some did not like the pie tonight; it is usually a big hit. Everybody liked all of the main courses and drinks!