With Susanne Vögeli we will prepare the cakes from the Indian cuisine. We first make the samosa dough and then roast local vegetables for different fillings.
We sniff coriander seeds, cardamom pods and mace flowers. We mix our masalas with these and other spices for the strong flavor of the fillings.
We practice the technique for forming the dumplings together. The samosas are baked crispy in the oven or with a little oil in the pan.
We enjoy the fresh samosa with a chutney and a raita.
The course is suitable for vegan diet.
Tuesday, March 05, 2024
CHF 155.00 incl. catering