Here's my plan for Friday, March 23. After the quiz, you'll each prepare 1-2 dishes from the Indian menu, I'll be able to take some time to show you some things you don't want to miss, we'll have family meal and finish the day. We don't have to prepare much, it should be a relaxed and educational way to end a weird block.
Yoonseo - Sous Chef:
- Make 2 qts of the Tomato Dal Rasam Soup
- 1 small portion - 1/4 recipe? - of the Kachumber salad
- 6 cups of Rice pilaf - we can decide on the seasoning tomorrow
- 1 quart of Lhassi - make the base - without the Mango puree, and I'll help you season it.
Ray - Station #2
- Make a small batch of Lamb Khorma - maybe using 1.5# of lamb. Start it as soon as you can - it's a long, gentle braise which scorches easily. Use a small pot/rondo with a heavy bottom and a tight fitting lid.
- Make 1 recipe of samoosa filling and 1 recipe of the dough. let me help with making the dough, it's a pastry and should be very tender and flaky.
Zheng - Station #3
Cut the fish and make the fish curry. Let me help you with that, it's a tricky dish the fist time.
Make 1/2 recipe of pooris dough amd Ill show you how to fry them.
Brine and marinate pork for the Chinese menu on Day 1
Spencer - Station #4
- Plan to make a small (about 3#) batch of Pork Vindaloo, like ray's dish above, Start it as soon as you can - it's a long, gentle braise which scorches easily. Use a small pot/rondo with a heavy bottom and a tight fitting lid.
- Once that's started, there are lentils soaking for your Dal Sambar - get that started early too.
Jinae - Station #5
- Make the marinade for the Tandoori Chicken as soon as you arrive. I will make the dough for Naan. While the dough is rising and the chicken marinating, please prepare the Paneer Saag - about 1/2 recipe. Making the cheese is a good experience to share with everyone. We can ask the others to help prep the spices and aromatics for it.
See you all tomorrow.
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