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Conjure the taste of India with PCC cooking class

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TUALATIN, Ore. – This fall, you can embark on a culinary adventure to India. Native Indian chef Ron Mehta will be your guide through simmering stews and exotic spices in a non-credit cooking class offered by Portland Community College. Cuisine of India: Series I will reveal secrets to savory, old-style Indian cuisine that dispels the idea that Indian food consists merely of hot curries and flat breads. The class will meet from 6:30 to 9:30 p.m. Mondays, Sept. 22 through Oct. 13, at the Tualatin YMCA, 8535 S.W. Tualatin Road. Cost is $59, plus $12 per class payable to the instructor for food. Topics are as follows: Seafood Pilaf & Spiced Cauliflower (Sept. 22). Learn the art of making a fragrant seafood pilaf, using saffron and fresh garden peas, served with mint sauce. Prepare a saut’ed cauliflower, scented with ginger and garlic. Grilled Chicken Tikkas, Spinach & Paranthas (Sept. 29). Prepare grilled chicken tikkas marinated in a fusion of aromatic herbs and spices braised gently in a creamy tomato curry. You’ll also learn to make spicy spinach, saut’ed with red onion and tomatoes, served with thin layered and leavened paranthas. Leg of Lamb and Tandoori Chicken Salad (Oct. 6). Make a delicious leg of lamb with spicy basil in a ginger mint and garlic curry sauce. Add a delicious tandoori chicken salad laced with curried lemon and organic salad greens. Seared Sea Scallops & Rice Pilaf (Oct. 13). Prepare delicious seared sea scallops infused with spices and served with cucumbers and mushrooms with lemon grass and peppercorn vinaigrette. Add a rice pilaf to the meal.For more information, contact PCC Community Education at 503-731-6642.

About James Hill

James G. Hill, an award-winning journalist and public relations writer, has been the Communications Specialist for the Office of Public Affairs at Portland Community College since November of 1999. A graduate of Portland State University, J... more »

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