Kurma

Autographing a book for Valerie, last night at Foodstuff, gourmet providores and cookery school in the Sydney beachside suburb of Mona Vale.

The Signing. A lot less scarier than this.

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I'm back in The Land of Blog! Excuse me, I was temporarily dallying in real life. How frightfully unsociable.

Yes, the last number of days were spent commuting to and from a cookery school at The Company Farm, in Wauchope, up Northern Central Coastal New South Wales sort of way. My host was Lyn Withers. This is Team Wauchope lounging around before the first class.

Here's Marika and Wes, stirring a very full wok of Matar Panir.

Our menu was as follows:

Classics from the Subcontinent

Traditional Hot and Sour Toor Dal (Sambar)
Cashew-studded South Indian Steamed Semolina Breads (Rawa Idli)
Fresh Mango Chutney
Crispy Battered Potato Puffs (Aloo Vadas)
Fresh Mint Chutney
Punjabi-style Tomatoes, Peas and Fresh Curd Cheese (Matar Panir)
Malabar Coast Green Bean & Fresh Coconut Salad
Cardamom-infused Yogurt with Pistachios and Saffron (Shrikhand)

The idli were soft, spongy and flavoursome, marrying wonderfully with the fresh mango chutney and spicy sambar dal.

What? More Matar Panir, you ask? Yes, on day #2, with a whole new crew of cooking punters.

Lisa shows off a great batch of crispy steamed beans, drenched in lime juice and studded with fresh coconut and roasted crushed peanuts. You can see the wonderful vista of Lyn's gardens adjoining the cookery school.

After the entree platter of idli, sambar and mango chutney, this was the main course (with more mango chutney - it was so nice).

Let there be lunch, Day #2.

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