Kurma

I have received three letters lately asking for vegetarian barbecue recipes. Must be something in the air. Here's the latest.

Radhe Devi from Belgium writes:

"I am Radhe Devi Dasi. I live in Belgium where I work for the Belgian Mail. I am a postwoman! Recently we won a quality price, being the best of the medium post-offices.

So the prize is that we all have to do something together! The plan is that there will be a barbeque with disco bar. There are a few other vegetarians apart from me, and they were told they'll just have to eat salad. I want to prove otherwise, but I am not a cook.

Can you give me some ideas, for some real tasty barbeque food and not the grilled dead bodies! thank you and Hare Krishna."

My reply:

Hare Krishna Radhe dd! Thanks for your letter. Hope it all goes well. Send me some pictures!!

Try these recipes:

Barbecued Haloumi and Char-grilled Asparagus with Salsa Verde
Barbecued Idaho Potatoes with Parsley Pesto
Barbecued Pumpkin with Mango Salsa
Barbecued Skewered Baby Okra with Sage Butter
Barbecued White Sweet Potato with Fresh Corn Chutney

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Saturday's class at Govinda's in Darlinghurst was rich in superlatives. Biggest attendance ever (30 students), most number of men in a class (always a good sign, I reckon) and the tallest crew ever (I felt like a midget next to some of the guys). I also prepared my best-tasting dal ever, and I had the most fun. How about that!

This is Darryn (who towered above me like a gentle giant) and his partner Lydia, pan-roasting our asparagus.

Annette seems to have done this before (maybe in a previous life?). This is how all experienced chefs carry the small discs of pastry from the rolling area to the hot wok for puffing into magnificent poori breads.

Waiting behind the wok was Michael, fully armed with a stainless-steel spider (yes that's what they are called). He dove right in (proverbially-speaking) and volunteered to cook all the poories single-handedly. Bravo!

All chairs were taken in the cosy alcove area of Govinda's when it came time to sample groaning plates of the delicacies we prepared.

And that's it for another week folks. Come and join us next time - bookings are filling fast for the October Class.

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