The other night Barnaby and I took a break from unpacking (yes, we are still in the throws of settling into our new house) and participated in an Indian cooking class. The 12 student class was taught by Suzanne of Bon Vivant cooking school and was hosted at the home of our friend Tracy.
I've been working all day on cleaning the cupboards-unpacking-organizing-nope, these dishes should go in this cupboard instead, I'm about ready to take a double dose of painkiller and hit the hay. But before I do I thought I'd share just a snippet of what was cooked in our class. While not a challenging course, the teacher was quite knowledgeable, the group fantastic, and the food wonderful.
Here's a recipe for an exceptionally easy and tasty yeast-free quickbread.
Curry Bread with Chutney Butter
2 1/2 C flour
3 T sugar
3 1/2 tsp fresh baking powder
1 tsp salt
1 1/4 C milk
1/4 C vegetable oil
1 T curry powder
Options: instead of curry powder you may also substitute 1 T garam masala or 1/4 tsp saffron)
Combine the dry ingredients and spices. Mix in oil, milk and egg. Place into a greased and floured bread pan or individual muffins. Bake at 350 F for 30-35 minutes or until a toothpick comes out clean.
Blend in a food processor the following:
1 stick of unsalted butter (softened to room temperature)
4 T Major Grey's Chutney
I'm telling you, this is a fantastically simple recipe, but oh so good! Sometimes it's just nice to not have to think too hard when putting together a meal, isn't it?