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No where else would you find a Northern Indian dinner which included adding raw pureed kale and collard greens to the Chipatis and quinoa flour to the Parathas. “This is my unique touch”, says Prerena Mital, the lead cook for Jeanine’s Collaborative Cooking evening. “I wanted to start eating more greens and less gluten. This is a simple way.” Simple? Most of the participants were shaking their heads as they stared in amazement at all the homemade ingredients Prerena had brought for the evening: homemade yogurt and ghee, ground and toasted fresh cumin seeds and chilis, mint grown in her back yard. The menu: Toor Daal, Carrots with Edame and Potatoes, Cucmber Raita, Chipatis and Parathas-absolutely delectable. As the group gathered, everyone was handed an apron, knife, cutting board and rolling pin. Learning how to heat the chipatis just right over the flame was trickier than it looked. Prerena has had years of experience and as the youngest participant marveled, “your chipatis are perfect circles every time, mine are sort of morphed”. Next Wednesday there will be a repeat performance from 11:30-1:30 if you’d like to join. Recipes for the evening can be found at Cookandcleanse.com (This entry courtesy of Jeanine).
