Fall Session 2010

Course Outline

Sep 23      Rajasthani Dahi Aloo Ki Curry (potato dish), Panir Paratha (flatbread), Madrasi Yogurt
                   Rice, and Carrot Halvah (sweet)

Sep 30      Sambhar (South Indian soup), Idli (steamed rice cake), Dosa (savory crepe), and
                   Coconut Chutney 

Oct 7          Khichadi (rice and bean stew), Bengali Spinach Wadi Sabji, Mooli Makkai Ki Roti
                   (cornflour and radish flatbread), and Tamatar Ki Laungi (tomato chutney)

Oct 14       Panir Pasande, Aloo Paratha (flatbread with potato), Pachadi (yogurt  salad), and
                   Khandvi (chickpea flour pasta rolls)                                     

Oct 21       Bengali Dal (soup), Kalachana (black chickpea curry), Harematar Ki Puri (puffed bread),
                   and Green Tomato Chutney                                   

Oct 28       Summer Cold Sambhar (soup), Methi Ki Paratha (flatbread), Matar Panir (peas and curd
                   dish), and Besan Chella Ka Raita (yogurt salad with dumplings) 

Nov 4         Bombay Curry Soup, Achar Panir Tikka (spicy curd dish), Tamatar Kasoori Pulao (rice
                   dish), and Dahi Wada (dal cakes in yogurt sauce)   

Nov 11      Bhelpuri (puffed rice appetizer), Sevpuri (chickpea noodle dish), Dahipuri (flatbread
                   with potato salad), and Cinnamon Raisin Bread