Delft MaMa has officially inaugurated the long awaited international cooking club.
Thursday the 21st of July, a mixed group of mums and dads gathered together to cook under the guidance and supervision of Anish Patil, who together with Viji Kannan will coordinate the club.
This very first session took us to India, where Anish comes from. We made a culinarily travel along the 7.571 kilometers India’s coastline and learnt how to use a star ingredient: coconut.
The six participants were actively taking part in the whole cooking process, whilst chatting and exchanging experiences and techniques. But when dinner was served, the liveliness of the cooking turned into silence. We could only hear the sound of the cutlery. No word exchange, only glances of complicity and satisfaction as we were wolfing down our creation.
There will be many more evenings like this to follow. The world is wide and we are aiming at tasting it all. Food lovers, stay tuned and do not miss the opportunity to explore the tastiest side of our group and consider taking part to share the recipes from homeland that you master.
Recipes for a mouth watering meal? Continue reading. Ingredients based on a meal for 2.
Spoiler 1: the secret of a good chicken curry is the freshness of the ingredients (masala included)
Spoiler 2: the secret of a tasty pulav lies in the sautéing of the onions and garlic.
4 Large/medium chicken thighs or drumsticks
2 tbsp Tandoori chicken masala* spice mix (*masala is the hindi name for spice)
2 Fresh chilies + 4 garlic cloves + small ginger piece (Mashed in a pestle & mortar)
½ Lime or lemon
1 tbsp salt
1 tbsp turmeric
2 spoons mustard sauce
2 spoons of oil
1 cup coconut cream
2-3 bushes oftwigs cilantro/coriander leaves
- Remove the skin of the chicken thighs and rinse. Score the thighs or drumsticks (give a few small superficial cuts to the meat to help the bird absorb the rest of the ingredients).
- In a pestle and mortar, mash the chilies, the garlic and the piece of ginger
- Mix the coconut cream, mustard sauce, oil, salt, tandoori masala, turmeric, mortar mash and lime juice.
- Lay the chicken thighs in an oven recipient and rub the mix nicely on the chicken (all the spices are as per taste)
- Let it marinate for a few hours
- Pre-heat the oven to 220 degrees C
- Put the meat in the oven and stir it every 5 to 10 minutes. The meat should be cooked in 30 minutes
- Sprinkle some lemon juice as per taste. Chop some coriander leaves and add as per taste
*Use as many fresh spices as you can. And if you have the chance, make the masala yourself.
2 small cups Basmati Rice
5 small cups warm water
1 chopped potato
1/2 cup green peas
1 chopped carrot
3-5 garlic cloves
1 tbsp Garam Masala + turmeric + Cumin powder + Chili powder to taste
3 spoons oil
2-3 twigs Cilantro/coriander leaves
1-2 tbsp salt
Tiny piece ginger
1. Chop the garlic cloves and the onion into small pieces.
2. Heat the oil on a sauce pan, big enough to cook the rice. When the oil is hot, add the onion and garlic and let it brown. Pay great attention to this first step, as here lies big part of the success. Who would have ever guessed so?
3. Chop the tomatoes and the other vegetables and add to the pan. Stir for a few minutes
4. Add chili, cumin, turmeric, ginger and salt—all as per taste. If you like spicy food you can add extra chili powder, if you prefer it bland skip the chili.
5. Add the rice, give it a stir and top it with the water.
6. Once the rice starts boiling, reduce the flame and cover the casserole
7. Chop some coriander leaves and add as per taste.
2 fresh mangoes
1 cup yogurt
1 to 2 cardamom pods
½ cup water (can be normal or sparkling) or a few ice cubes
3-5 mint leaves
1. Pour in a blender friendly recipient the above listed ingredients
2. Give at a twirl until well combined
3. Serve in dessert cups.
*Do you want to have a sweeter version of the Lassi? Add honey or sugar to taste.
Agnès Batllori Benet
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