Goa Day 4

Cashew Nut Xacuti
Sweetcorn Curry
Corn Cutlets
Egg Curry
Gujrati Dal
Masala Chai

The menu may seem a little odd but there was a reason behind it. As I mentioned Gail has been contributing recipes for an online magazine called Spezzatino. Each issue has a theme and the upcoming issues are nuts, eggs, and corn. Gail had asked Judy to come up with some recipes that could be used in the magazine. Plus we wanted to learn how to make Masala Chai so she threw that in for us as well.

I would have to say that the corn cutlets were really good – something I would want to make at home. The other dishes were so-so. To be fair the recipes were modified to accommodate Gail’s requests and I would try a couple of them with the original ingredients. For instance the Xacuti is usually made with mutton or chicken and the egg curry with fish – meen kari (fish curry from kerala). The turka dal we made on the first day was so good, I wouldn’t bother making this dal again.

I was glad to finally learn how to make masala chai. Judy was quite interested to hear that in the west we have tea bags of “Chai tea” – which she pointed out doesn’t make sense at all since chai means tea = “tea tea.” Masala is the blend of spices used: cardamom, cinnamon, cloves, and peppercorns. Add to the milky water, and yes, steeped with real tea and the outcome was an aromatic and flavourful masala chai.

This was our fourth and final day of the cooking school. Normally it is five days but we chose to go to the market and spice plantation in one day instead of two. Plus we were looking forward to our meeting with Chef Rego on Fri. (more about that next post).

Judy was so full of knowledge and we came home with a lot of great recipes and notes. Both Gail and I agreed it was well worth it. The cooking area was a good size, with lots of cooking vessels and very pleasant surroundings right on the river. Recommended!

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