Sambhar, a South Indian lentil curry
It’s been a bit quiet around Veena’s Market…this is because I’ve taken a break to start up a nonprofit called Project Feast. We work with refugees and immigrants in the Seattle area, offer basic training that helps them find jobs in the food industry.
This is one of the hardest and most fulfilling “jobs” I’ve ever had. We’re a long way from being fully established but working really hard to make a difference and show strong results from the beginning.
As part of our work at Project Feast, we like to offer cooking classes and events where we can help provide exposure to the refugee and immigrant community and create opportunities for interaction with the broader Seattle community. These events also help us generate a small amount of revenue to support our training programs.
Since I can teach Indian cooking classes, I’m doing my bit too! Next week, I’ll be offering a Dosa making extravaganza at the Fremont Abbey.
We will be making the popular Masala Dosas with a curried potato filling as well as Kheema Dosas that are stuffed with curried ground meat. We will have the South Indian lentil curry called Sambhar as well as a couple of chutneys as accompaniments. You will leave with recipes as well as some of the ingredients so you can repeat the dishes at home. Tickets are $55 and the classes will be held at the downstairs kitchen at the Fremont Abbey in Seattle.
For more information and to buy tickets.
Filed under General, India
There are probably as many pupusa vendors in El Salvador as there are Starbucks cafes in a similar area in the US. That is to say there are pupusa vendors at almost every street corner. And I’m glad of that. They are (the pupusas, not the vendors) the perfect street snack. A thick tortilla typically filled with beans and cheese and served with tangy curtido, a pickled cabbage side and a spicy sauce, the pupusa is not that easy to make. At least not on your first try. Or even your second. Perhaps you’ve mastered tortillas. But try getting that filling in there and then pressing down again to flatten the ball of filled dough. Chances are the filling will ooze out or your pupusa will come apart.
So, I’ll admit, I haven’t mastered the art of pupusa making yet. But I’m working on it. In the meantime, I was very happy to hear of a Salvadorean bakery in West Seattle. And one fine day when we were out running a million errands, I convinced my husband to make a slight 10 mile detour into West Seattle before heading back home.
The Salvadorean bakery has a huge selection of baked goods but also a full menu and pupusas and tamales too.
We had ‘tamal con pollo’ there and brought pupusas home. The tamales were very tasty and I remembered just in time to take a picture before wolfing it down. We got two kinds of pupusas, one with beans and cheese, and the other with ayuto (squash) and cheese. My favorite was the one with beans. The curtido was not as tangy as I would have liked but still tasted good. The bakery pictures were taken with my cellphone, so my apologies for the bad quality.
So the ‘quest’ was successful and really not that hard after all! If you’re ever in West Seattle or can get there easily, give the Salvadorean bakery a try.
Other options for pupusas in Seattle include the Guanaco’s in Capitol Hill and University District. You can even request your choice of fillings!