Indian Cooking Wrap-Up

I can’t believe it’s over! I just finished my last dish from my last class in Indian Cooking. In an incredibly fast six weeks, here are all the dishes made.


My favorite dishes were the Goan Shrimp Curry and the Keema Sali. The Goan curry because it was a coconutty blend of spices with just the right level of chillis. Keema Sali because it was a yummy mix of lentils and beef with a sweet and sour tang and a delicious garnish of crispy fried potato batons.


The most challenging dish was the … parathas! As I said in this post, I’ve come a ways since my first try at paratha making but I have lots more to learn. The good news is that there’s a wealth of information out there to explore.

New Ingredients

I love discovering new ingredients and cooking techniques. It’s the reason why I enroll in classes like this. New ingredients that I’ve discovered over the last six weeks:

Indian Black Salt (Kala namak) is a volcanic rock salt found in Northern India and the Himalayas. It has a subtle tangy taste and adds a background umami type flavor. More about Black Salt can be found here.

Fresh Fenugreek leaf (Methi) is from a multi-purpose plant whose seeds are used in curry spice mixes while the leaves are cooked as a vegetable. I talk about my adventures in finding fresh fenugreek and other mystery vegetables here.

By the way, my teacher identified the other mystery vegetable. They were Moringa leaves.

Moringa is another multi-purpose plant, whose leaves and fruit (call drumsticks) are cooked in curries and stir-fries. Dried moringa leaves are ground into a powder and used as tea. I found many intriguing recipes using moringa and I might try a few.

Never Shall I Ever Again

I’m happy to say that I’ve been happy with all of the dishes covered in class. Without exception they were fun to prepare and good to eat. The only dish I would hesitate to re-make is the Murgh Malai Kebabs. These were chicken kebabs marinated in a heavy yogurt, cream and cheese sauce. Normally they’d be cooked in a hot tandoori oven where any drippings could be burnt off in  480°C/900°F heat.

In my kitchen, I used my convection oven and baked the kebabs on a cooling rack mounted on a trivet (for additional height) on a baking sheet. The cheese in the marinade melted and provided a lush coating for the chicken. It also oozed and fused into every nook and cranny of the cooling rack and trivet. The chicken was lovely to eat but clean-up was a chore.

So, that’s it for my Indian Cooking class

What will be my next cooking adventure? Do you have any suggestions? Would you like to join me in a virtual culinary venture? Ideas? Let me know!

I’m tagging this post to Deb of ‘The Widow BadAss’ and Donna of ‘Retirement Reflections’ for the monthly What’s On Your Plate challenge. You can find out what’s been on everyone’s plates in the Linkz party here.

Also tagging it to #TheChangingSeasons hosted by Ju-Lyn of ‘Touring My Backyard’ and Brian of ‘Bushboys World.’


  1. Hi, Sandy – The dishes that you made all look incredible. Your class accomplished a great deal in six weeks. I am glad that your teacher was able to identify the mystery ‘vegetable’. It sounds very interesting.
    Sadly, my absolute favourite Indian dish, Palet Paneer, was not covered by your class. So many dishes, so little time.
    Thank you for linking up with us at What’s On Your Plate. 😀

    Liked by 1 person

    1. Is your dish the same as Saag Paneer? a spinach and paneer dish? I was actually going to try making it because I have block of paneer leftover. When I do, I’ll share with you!


    2. I agree with Donna – looks incredible! Donna’s favourite Indian dish is the spinach paneer and mine is the mattar paneer – with peas and tomatoes. Your class didn’t cover mine either, sadly. But everything you did make? Wow!


      Liked by 2 people

      1. Mattar Paneer – another dish for me to check out.
        As for my class, it was Non-Vegetarian Indian. Believe it or not, there’s a Vegetarian Indian and I’m thinking of taking that when it’s next scheduled 😉

        Liked by 2 people

  2. Wow wow wow! That is some journey into one of the most complex foods to make! Fabulous accomplishment, Sandy!

    I have wondered for a whole about black salt A I first came across it as an ingredient for vegan cooking because it imparts an egg-like flavour. After reading about your experience, I might just take the plunge and try it!

    We ❤️❤️🤪😆❤️moringa leaves & pods. We have a friend who has a tree and she occasionally brings us loads! My favourite way to use the leaves is in pancakes & stews. The pods we use in stews & soups!

    Liked by 1 person

    1. I have heard that black salt has egg-like flavor. I haven’t used it enough to see that. It was part of a curry which had loads of other spices. But it’s inexpensive & easy to use up. Do give it a try!

      Once it was identified, the name moringa tweeked a memory. I must have seen it in Singapore or close by. I know I’ve seen the pods (drumsticks) but I’ve never tasted ithem. The next time I see it I am going to try it.


      1. If I find the black salt in smaller packets, I will certainly give it a try. I was not particularly impressed with pink salt but I do loe. natural sea salt to sprinkle of bakes – that has been transformative. So I’m keen to try the black.

        I had moringa pods in curry for years but never knew what they were. Leaves came to me only recently from my friend’s tree


        1. Maybe an Indian shop would sell affordable black salt. Pink salt was a gourmet thing, so exhorbitantly overpriced. Lucky you to have a friend supply these things. Singapore’s very good to grow stuff, if you have a garden and a green thumb. I was so envious when I visited someone and she had lemongrass, pandan, chilis, etc all growing outside her kitchen.


  3. Chica! What about a Cuban dish? That will be fun, and most of them are rather easy. Like arroz con pollo (rice and chicken cooked together with onions, garlic, raisins and tomatoes)? With saffron too, like a paella.

    Liked by 1 person

    1. I like that idea! I thought I knew what Arroz con Pollo was (I remember from my Grade school Spanish lessons) but you say raisins are in there ?! I have to check it out.

      Liked by 1 person

  4. So many wonderful recipes. I am glad you discovered what the mystery herb was, another I have not heard of as well as black salt. So many different choices for cooking lessons.
    Thanks for joining in The Changing Seasons with a yummy month of recipes Sandy 🙂 🙂

    Liked by 1 person

    1. Have you heard of Himalayan Salt? It was a ‘thing’ for a while and people were paying astronomical prices for Himalayan Pink Salt. Black salt is another version of Himalayan salt.
      Glad to participate in the challenge Brian. I’m a bit late but better that than never 🙂

      Liked by 1 person

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