Kurma

Gone are the days of me reporting on events as they happen; the burden of household responsibilities leave me precious little time to blog my world.

Last Sunday was spent teaching a full class at Gopal's Vegetarian Restaurant in Swanston Street, Melbourne.

I was not able to take many photos. Here's a couple: This is Njal (yes that's how he spells it - pronounced Nigel) barbecuing fresh asparagus on our nifty little hotplate.

Thirty hungry attendees sat down around what is arguably one of my longest cookery class tables for some time.

Gopals Restaurant is offering only two other Kurma classes this year, and they are filling fast. Avoid disappointment - book now. Here's the details. Hope to see you there.

Gopal's Vegetarian Restaurant,
Swanston Street, Melbourne, VIC.
Morning Cookery Workshop,
Sunday 20 September 2009.
Bookings - 03 8555 0361

Gopal's Vegetarian Restaurant,
Swanston Street, Melbourne, VIC.
Morning Cookery Workshop,
Sunday 15 November 2009
(hurry - last class for 2009)
Bookings - 03 8555 0361

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I receive many requests for makhani recipes. In Punjabi cuisine, the word makhani literally means 'with butter'. There are many versions, some with panir cheese, some with dal, and often with cream added.

Here's a letter I just received from Malin in Sweden:

"Hello Kurma, I've been a fan of your recipes for quite some time and I do hope that one day I get the opportunity to join in one of your cooking classes on one of my trips to Australia.

But for now, I am in Sweden, and my current challenge is to find the correct dal to use for dal makhani. Would you be able to explain which one it is, what it looks like or even better, post a picture? A recipe would of course also be appreciated! Many Thanks!"

My reply:

Dear Malin, thanks for your letter. Urad dal and rajma (red kidney beans) are the traditional ingredients for dal makhani. I have not published a recipe, but fellow vegetarian cookery teacher Manjula has a nice simple recipe on YouTube. Happy cooking!

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