Butter Chicken

A few months ago, Mike and his coworkers bid on an Indian cooking lesson to support the United Way. Friday night, 17 of us descended on the Land O’Lakes test kitchens in “Arden Thrills” to learn, eat, and support a good cause.

This was no ordinary cooking lesson – it was taught by Arti, who is both a home cook extraordinaire and an R&D Director at Land O’Lakes. We sipped on tropical Mango Lassi as Arti explained Indian cooking to us on the cultural, culinary, molecular and biological levels. Mind = Blown.

We tasted Arti’s incredible creations like cumin rice, Moong Dal (Yellow Lentils), fresh Roti and Murgh Malai (we couldn’t come to Land O’Lakes without eating Butter Chicken). The lesson was peppered with Land O’Lakes product usage ideas – I learned that SBWCO = Spreadable Butter with Canola Oil – as well as genius tips that can apply to all kinds of cooking. My top 3:

1. Rice is supposed to be soaked and rinsed before cooking. Who knew? Certainly not me.
2. Pre-chop things like ginger and garlic and keep them in lemon juice in the fridge to speed up weeknight prep
3. Keep 1 Tbsp scoops of tomato paste in your freezer so you always have it handy

After dinner, we digested while chatting it up with Mike’s awesome coworkers at Stout’s, a local watering hole. I’d love to repeat of any part of this night very soon.

Until We Eat Again,

Two Happy Cooks












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