We started with CCF (cumin, coriander and fennel) tea with ginger and then made Lemon Rice, Basic Moong Dal, Vegetable Korma Curry, Korma Powder spice mix and Fresh Cilantro Chutney.
Everyone took some of the Spice Mix home.
Here are some pictures of the cooks busily preparing the food and the dishes completed.
If you are interested in participating in a future cooking workshop, I am planning a spring class for Sunday, March 25th.
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