Last night we had the pleasure of joining some of the Waggener Edstrom team at the Good Food Studio on William Nicol in Sandton to learn the basics of Indian cuisine. Although I’m not a fan of spicy food, and Indian cuisine is usually quite flavoursome, I was excited to learn a few new things and see where I could potentially leave out the spices yet keep the flavour.
We started off with making chicken samoosas…
We cooked the minced chicken first and then added chopped onion, garlic, some chilli, and a combination of spices. The mixture then simmered for a while to allow the spices time to mix in with the other ingredients. We were then given a demonstration of how to fill and fold the samoosa. You have no idea how simple this was! If you are a tad on the OCD side like I am and you fold up your plastic shopping bags to keep them neat, then you already know how to fold a samoosa. Yes, it’s that easy! The sheets of samoosa pastry come cut and ready to use, and apparently they are available in the freezer section of your grocery store. I haven’t seen them before but that’s probably because I haven’t been looking for them. (Definitely going to keep an eye out for them next time, otherwise I’ll just head over to the Pick ‘n Pay on William Nicol and buy a few.)
And here’s the final product. The green dip we didn’t get to make ourselves but it was a delicious minty coriander concoction. (A side note to mention that as my samoosas were all perfectly shaped and the same size, they were used on the plate.)
The main course was seared lamb chops that were then simmered in a sauce made up of tomatoes, spices, diced onions, chilli, ginger and garlic. This was accompanied with a lentil curry which had been made by the instructor to save some time. Unfortunately I didn’t manage to take any pics of the main course we made because I just wanted to tuck in. Unfortunately for my tastebuds, my dear husband failed to taste the sauce as he was making it so it ended up being really spicy, which meant I only tasted one mouthful!
I’m really eager to go back to the studio and partake in a few other lessons.
Thanks again to the Good Food Studio team and to Waggener Edstrom for extending the invite.