March 26, 2017

Making jalebi from scratch

Making Jalebis - Indian sweet


I had an unusual request this week. Doing an Indian food demo for a class of undergraduate students learning about "Foods of Asia".

This was my first demo class ever and I was nervous. It was in a residence hall kitchen and the faculties are pretty spectacular. I chose to make - Chicken tikka masala, dal with dill and tomatoes and pulao.

I prepped and marinated the chicken before but other than that, we did the rest during the class. The students helped me chop the vegetables, stirred the dal and rice, and made the chicken tikka.

The funniest moment came when an Indian-American student in the class refused to eat dal saying he ate it every day growing up. I told him "that is what I do to my kids too. I hope they won't hate dal when they grew up."

It was a fun experience - interacting with the students, the professor and the graduate student. Tasting food with them and watching the interactions. Thank you for the opportunity.

Now I am interested in doing some cooking classes. Friends who have done it, will you give me some advice? What are some of the key lessons/tips?

Coming back to the recipe, it's one of the things I learned to make at home because the kids like it. Such a balance - making them eat what I want them to eat and what they want to eat.

Here is how I made it. I just searched the internet and used the recipe from the blog - Madura's kitchen.

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