C8 - Sunday, November 4, 1984 - North Shore News

Rich Indian cuisine

E WERE invited to attend Mrs. Sondhi
in her home at seven o’clock, and when
we had gathered, myself and the regular
members of the current evening course in East In-
dian cookery, we were led to the prototype of all

‘dream kitchens’.
Cee

the kitchen
ranger —

” by El a
Godley

Designed to Mrs. Sondht’s
specifications, if 1s a com-
plete re-make of the original
kitchen space, the floor area
very much extended, then fit-
ted with bins and cupboards
and appliances of Italian
manufacture, quite the hand-
somest | have ever seen.

The doors and counter sur-

faces are of a blonde
laminated substance,
wonderfully easy to clean,

the refrigerator and freezer
similarly constructed and of
matching design. A
remarkable spice unit accom.
modates the astonishing
vaniety of herbs and season-
ings that contribute to the
glories of Mrs) Sondht’s style
of cookery: there 1s a double
doored waist high cupboard

with revolving shelves on
which are dozens of con
tainers, six times the size of

yours and mine, in which are

all the spices of the world,
Pom sure What a field tor
browsing!

The centre island boasts

both sink and Cooking units,

Henckels
Knives

25% off

{ ortiplete Pedbvcge |

bdeeric Reels, 4

House of Knives

yes

cebSks FYook

Espresso & Cappaccino Makers

oO off »

20% 2. *
price

(ole ends Nov 10) #1)

South Park Royal 926-0816

poomyerre Fem?

tat

is fully powered tor any
number of appliances, has a
fan built into at, and as
beautifully lit. From = our
positions around its edge, we
could enjoy all the action.
And the aromas.

We were to have two kinds
of samosas, both vegetarian
and meat filled; a meat pilat;
‘‘pooris’’, the puffed bread
so tender and fresh; *‘Kajoo
Barfi’’ for dessert, with silver
leaf; finishing with an Indian
mouth-freshener and a
delicious brew of tea.

The table bore not only all
these tempting dishes, but
also a cool ‘‘raita’’ of yogurt
and vegetables, a jar of car-
rot pickles, one of pickled
lemon slices, and a great
masterful mixed vegetable
pickle with all the authority
of many, many peppers.

We didn’t make the
samosa pastry, that had been
part of the lesson the

previous week, but we did try
to fold it into the little cones,
which are filled, sealed with
the help of flour-and-water
paste, and deep-fned to a
golden brown

You can buy the pastry
ready-made, at SJ
Foods— it’s a lot like filo, but
iS pre-cut into the rhomboid
shape which ts essential to the
traditional fold This
Vegetable Stuffing was my
favourite:

3 large potatoes, peeled
and diced very small

‘2 Ib. of peas, fresh or
frozen (227g)

I tspn. of cumin seed

(Sm)

> cup of oil (125m)

2 finely chopped onions

3 ispns. of salt) (10-15mi)
juice of f lemon

“lI tspa. of param masala
(Smt)
red chili powder to vour

taste

bunch of fresh cor.
lander, chopped

Ll green chili, chopped

df

kt lve

*a combination

of curry
spices, buy it under that
name
The method 1s straight-
forward: in hot oil, brown

the cumin seed, then add the
potatoes and peas and cook

them, covered, until soft,
about 7 munutes. Remove
them from the heat, cook,

and add the rest of the ingre-
dients. Note that the onions
are not cooked, except as
part of the eventual deep-
frying. Obviously, such fill-

Buy the case to get

ing can be prepared ahead of
time, or prepared and frozen
for the future. When you
have the pastries, the paste
and the time, you're in the
samosa business.

The Meat Stuffing ts made
of stir-fried ground beef
highly seasoned with ginger
and garlic and garam masala,
along with chill, coriander,
and turmeric, then mixed

See page C10

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