Day 6

Today are cooking task was Indian Food, personally I have no experience in cooking Indian food but have tried it before. Are assigned task was to cook three main dishes with a side of naan bread. Indian food was different from any of the other food we cooked because it contained a variety of different spices, colours and flavours. All the dishes we cooked had a distinct taste and each dish was different from the other. All in all the process was long, but in the end it was truly rewarding, after hours of cooking we got too sit back and enjoy our indian food.

Sagg Paneer

Sagg Paneer is a vegetarian dish from the Indian Subcontinent, consisting of paneer in a thick

paste made from puréed spinach and seasoned with garlic, garam masala, and other spices. This dish went so well with everything else that we made, all the flavors just blended together perfectly

Naan-

The Naan Bread was one of the first things we made because we needed to give it time to rise, Making Naan bread was surprisingly easy. For me it was my first time ever making bread and it honestly took such short time and little effort to make. The only part which required energy was the needing, for me that was the hardest part. TO make it we needed Flour, yeast, Yogurt and warm water. Overall the naan came out beautifully and was the perfect compliment to our main dishes.

Cauliflower and Lentil Curry

The Cauliflower lentil curry was a little more tricky and required more ingredients and steps. Thos dish required ingredients like different types of greens, cauliflower, ginger, garlic, sweet potato, spices etc. THis dish required a lot of time on the stove because it the lentils and potatoes needed time to soften and the spices needed to soak into the lentils giving it a much richer flavour. My favourite part about this meal was the fact that it was so light, after I ate it I didn’t feel heavy or bloated.  

Spicy Cabbage and Potato Curry

For this meal we first had to prepped all the ingredients and make sure that all the peppers, potatoes,tomatoes and onions were cut according to the recipe. Next we seperated all the dry ingredients from the wet and began adding everything to the pan. Soon the potatoes and tomatoes had simmered down and created a bit of a watery consistency, making it perfect for the cabbage to be put in. The mixture of Cumin, cayenne, Tumeric and bay leaves gave the curry and rich and diverse flavour. The overall process was fairly easy and the recipe was fairly easy to follow. In the end we were left with a delicious meal and everyone enjoyed it thoroughly.