Cooking Indian with Suheil

Posted By hvrc.net_admin

Club member Suheil Shahryar, working in his kitchen, gives his second demonstration of preparing and cooking an Indian meal. His Zoomed session allowed fellow club members and partners to cook along with him in their kitchens.

Suheil’s motivation is to show how easy it can be and to introduce varieties other than those served in Indian restaurants.

His meal this time was: Beef Keema Matar (minced beef with potatoes and green peas) accompanied by Masoor Dal (red split lentils), Sabzi (courgette with nigella seeds) and boiled basmati rice. This was followed by Mishti Doi (baked mango yogurt).

Ingredients not to be found in most members’ larders are readily available in Harpenden stores, except for the mango pulp which can be ordered online.

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