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Conjure the taste of India with PCC cooking class
Photos and Story by James Hill
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.