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Jude's Kitchen: Home-cooking Indian style
If you want to learn to cook like an Indian mom, you can now borrow Aman Dosanj’s mom, Jas, for a couple of hours and she will instruct you in making a variety of dishes just like she makes for her family.
The Dosanj family own Poppadom’s Restaurant at McCurdy Road and Highway 97 and that’s where the monthly class is held.
At the conclusion, you not only head home with recipe cards for each of the dishes Jas created for you—you also go home with a tummy full of delicious Indian home cooking.
And, as a bonus, her recipes have been developed to transform the dishes into lean and nutritious ones, rather than high-fat and unhealthy ones.
Jas explains in detail what she’s doing every step of the way and answers questions as she cooks, so the mysteries of Indian cooking are revealed.
As well, her preparation in front of you is filmed and shown on a big screen above her head so you don’t miss a thing.
Just to whet your appetite, she shared a delicious green bean and potato recipe with us, and I’ve shared one of my favourite vegetable recipes from Northern India, from out of my book, Jude’s Kitchen, just published by the Okanagan Institute.(So far, it's available at the B.C. Wine Museum, Mosaic Books and Discover Wines, but it will soon be available wherever books are sold, as more are printed.)
Since the classes are limited to 10 people to keep them intimate and interactive, those scheduled for the next couple of months are full, but there are still four places remaining in the July 2 class, and seven each in the Aug. 6 and Sept. 3 classes.
Go to the website at: poppadoms.ca for more details or to register, e-mail: email@example.com
This is a classic East Indian vegetable dish often called Aloo Gobi.
1 small cauliflower
2 medium potatoes
2 tbsp. (30 ml) oil
1 tsp. (5 ml) cumin
1 tsp. (5 ml) coriander
2 tsp. (10 ml) tumeric
1/2 tsp. (2 ml) salt
1/2 tsp. (2 ml) chili powder
1 tbsp. (15 ml) fresh ginger
1/4 c. (60 ml) water
I’m a messy cook, so I use a wok with a lid to cook this in, but a frypan would work just fine, especially if you have someone to clean up after you.
Separate the florets of the cauliflower and wash them. Chop the onion and the potatoes into half-inch chunks.
Heat the oil and add the ground cumin, then the onion. Cook over medium to high heat for just a few minutes until soft. Add the potatoes and stir for a few minutes.
Add the cauliflower and remaining spices and continue stirring.
Add chopped-up tomato, finely chopped ginger and water. Cover and cook for about 15 minutes, or until the vegetables are tender but not soggy.
Jas’s Green Bean Sabji
This is a spicy, but not hot, dry curry, which means there isn’t a lot of sauce with it.
1 medium potato
1 medium onion
1 lb. (450 g) green beans
4 tbsp. (60 ml) vegetable oil
1 tsp. (5 ml) cumin seeds
1 1/2 tsp. (7 ml) salt
1 tsp. (5 ml) minced garlic
1 tsp. (5 ml) minced ginger
1/2 tsp. (2 ml) red chili powder
1 1/2 tsp. (7 ml) turmeric
2 tsp. (10 ml) garam masala
Boil potato and cut into bite-sized dice. Dice onion and slice trimmed beans into bites.
Heat oil in a large pan over medium-high heat and add cumin seeds, letting them sizzle for about 10 seconds.
Add onions and salt and stir; then let them saute for about five minutes.
Stir in the garlic, ginger and red chili powder.
Add the diced potatoes and let it all cook together for about 10 minutes.
Stir in the green beans and cook for a further 10 minutes.
Add turmeric and garam masala, stir well and serve over rice.