On Tuesday December 14th, we had an exciting and informative Indian cooking demonstration from Rajitha Kurup. We met in Rajitha’s home kitchen, where we began the taste adventure with masala chai. We went on to learn about many essential Indian spices - cumin, coriander, cloves, cardamom and mace, to name a few -- where to find them, how they impact the taste of the food, and how to use them. Rajitha used various oils, nuts, grains, and lentils. We watched her make savory spinach lentil pancakes with fresh tomato chutney, stir fried rice noodles with carrots and spices, and an egg and potato curry with coconut milk. Then we sat down to a delicious meal. We ended lunch with a wonderful dessert, semolina pudding cooked in ghee with raisins and cashews. Rajitha is not only talented but is also a gracious host. We plan to hold more Indian cooking sessions with Rajitha in 2022, so we hope to see more IWC members there.
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