Indian Cooking Experience
Seoul International Women’s Association’s (SIWA) International Culinary Experience (ICE) is a culinary programme that seeks to part nutrient culture, culinary skills together with traditional recipes. Each calendar month a SIWA fellow member hosts a cooking experience, inwards their home, together with teaches participants what nutrient way to their civilization together with how that connects to the person's identity through cooking dishes from their domicile country. The monthly teacher provides a cooking demonstration together with participants sit down downward together with part the repast together. The host too shares data nearly her domicile province together with experiences alongside food.
On October eleven (Friday), Shubha Maudgal opened her domicile to instruct SIWA members how to arrive at a traditional Indian meal.
Shubha arrived inwards Seoul inwards May of 2012, alongside her husband, who accepted a iii twelvemonth operate assignment. She holds a PHD inwards Polymer Chemistry from the Indian Institute of Technology, Mumbai. Prior to coming to Seoul, she worked for an NGO, Cancer Patients Aid Association. Currently she volunteers at the Seoul National University Hospital Breast cancer Department doing inquiry on pysco-social issues related to pectus cancer.
In her complimentary time, Shubha enjoys reading books. She is a leader of SIWA’s mass lodge together with participates inwards several others. Another of her hobbies is traveling. Moving to Seoul gave her the chance to locomote through much of Asia including China, Malaysia, together with Vietnam.
Indian nutrient varies past times part together with focuses on locally available fruits, vegetables, spices together with herbs. It is largely shaped past times Dharmic beliefs together with for this argue many dishes are vegetarian. In Northern India, where many of the dishes prepared during the demonstration originated, the cuisine has been influenced past times Central Asian cultures.
Shubha’s repast consisted of 4 traditional dishes; Chhola, a chickpea curry, Allo Sabji, a spud dish, Kadhaii Paneer, a dish alongside tomatoes together with crème, together with Boondi Raita, a yogurt together with fried chickpea dish. Shubha’s groovy cognition of Indian cooking together with skills inwards the kitchen impressed everyone who attended.
Shubha’s starting fourth dimension dish, Chhola, is a typical northern Indian cuisine. Recipes for Chhola vary from household to household, inside the region, equally the recipe is commonly passed from generation to generation.
Dried chickpeas are most commonly used for Chhola. They must hold upwards soaked overnight. Once the chickpeas get got absorbed plenty water, they are placed inwards a trace per unit of measurement area cooker alongside ginger together with tabular array salt together with then partially mashed. Once mashed, spices including caradamoms, cinnamon clove together with bay leaves are added together with heated inwards a pan. When heated, a thick gravy forms.
The minute dish that was prepared was Alloo Sagjii. Alloo Sabji is a spud dish, which too comes from Northern India. It is a uncomplicated together with wholesome dish of fried potatoes together with spices. Following the Alloo Sagjii came Kadhaii Paneer. This savory dish is a combination of paneer together with colorful peppers alongside a sautéed spicy gravy.
The concluding dish prepared for the course of written report was Boondi Raita. Boondi is traditionally a Rajastani snack food. It is made from fried chickpeas that get got been sweetened. The Raita is a yogurt that is poured over the Boondi.
Throughout the cooking demonstration the smell of Indian spices filled Shubha’s home. Her lovely personality together with kitchen skills made for an enjoyable sense for all participants. Shubha chose dishes that get got ingredients that tin hold upwards flora inwards Seoul without much difficulty. After the course of written report was over everyone sat downward together with enjoyed a satisfying repast of Indian cuisine.
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