Kurma Tear-Jerker

It was a very special day yesterday, yesterday being my father's birthday. Pa passed away 3 years ago...and one of his favorite Indian dishes were Chicken or Lamb Kurma and Pakoras. I planned to teach it yesterday in remembrance of him. Pa was a foodie, especially loved it when mom is the cook. I remember as a child, we would have weekly dinner parties at home with an elaborate menu. Mom would whip this 10 course meal in just few hours. She is a great planner and she would manage to even squeeze in a nap so she will look divine for her guest. I loved those dinner parties. Pa had a great music collection and with all mom's exotic array of flavors, the evenings were sumptuous.

Anyway, that was my class yesterday, a trip down memory lane with pa's favorites. Happy Birthday Appa.

BTW, the title "Kurma Tear-Jerker" has a double meaning. For me, they were memories about pa but for some at my cooking class...we were cooking with lots of onions...so lot's of tears : )

So, here are some tips for "how to chop or cook with onions without tears":
http://www.wikihow.com/Chop-Onions-without-Tears

My next class is on the 20th of May. I will be teaching Malaysian Coconut Curry Chicken with Kaffir Leaves on Butter Cumin Rice. And to compliment that...my best friend Michael Ong will be teaching us his favorite Cool Lychee/Rambutan Mint drink.