Cooking mousakka

Welcome to the Purandares 'kitchen!!
"Today we all decided to put in a team effort in cooking some dishes we love the most .Needless to say we unanimously zeroed down to Greek Cuisine!
This being a ' world vegetarian week", we decided to rustle up a vegetarian version of "mousakka "(Greek and vegetarian??an oxymoron isn't it?)
Gargi rolled up her sleeves, tied her hair (I am always telling her off about leaving her locks loose whilst cooking!!)and got chopping !! The next process of prepping the aubergines and potatoes began smoothly .The red lentils and "wonky mushrooms"very easily replaced the meat mince in the dish.The tomato puree, fresh herbs from Marias's garden jazzed up the dish beautifully!!
In the other end of the kitchen Akshaj and Kiran quickly transformed the little dots of flavour aka the sesame seeds ( which were painstakingly sourced from Mala!)into a smooth,silky 'tahini paste' .The cycle of 'labour 'continued and reached the next destination of "homemade hummus '!!
Coming back to Gargi, her layers of aubergine, potatoes ,tomato sauce was now being adorned by super silky bechamel sauce which she thought was going to be lumpy!!!( I can assure you not only was the sauce smooth but also super tasty!)
No meal is complete without a colourful and zingy salad..Of came the Swiss Chard and lamb's lettuce to the rescue!.Drizzled with a concoction of olive oil ,toasted garlic ,lemon juice ,chilli flakes and gently mingled with toasted nuts,oranges and figs!!
Within say 2 hours a truly delicious and colourful meal was laid on the table!!
Team Purandare 's mission was accomplished!
Someone has rightly said ,"The fondest memories are made when gathered around the table!!..

Maneesha Purandare
7.5.2020
Venue The Purandare Kitchen

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