Kurma

I'm doing many cookery classes lately - average three a week - as I race towards the departure date for my Australia-wide teaching tour commencing in less than two weeks.

Here's a sample plate of what we prepared during last Sunday's cookery class at my place.

Our menu was as follows. Can you identify some of these on the plate? It didn't all fit :)

The Global Vegetarian #2

Fresh Basil and Caper-scented Sicilian Eggplant Appetiser (Caponata)

Melange of Seasonal Vegetables, Lentils, Roasted Almond Slivers & Basmati Rice (Khichari) served with minted Middle-Eastern Yogurt-Cheese (Labneh) Lime Wedges and Flakey Paratha Breads

Seared and Spicy Chili Panir Steaks on a bed of Preserved Lemon & Saffron Couscous, with Rocket Salad and Fresh Mango Chutney

Roasted Cauliflower & Stir-fried Snow Peas with Cashews

Indonesian Fruit Skewers with Hot, Sour and Sweet Peanut, Lime & Tamarind Dipping Sauce (Rujak Manis)

And here's 20 happy punters who attended last night's class at the Upper Crust Cookery School in West Perth. They're on their final course - Warm Anise-scented Doughnuts (Malpoura) smothered with chilled Fresh Blueberry-studded Greek-style Yoghurt.