An initiation to Indian Cooking!

• A good primer designed to be a foundation course in Indian cooking, a fair amount of time is spent in discussing spices that are at the heart of good Indian food and over two sessions the student spends time learning how to use these spices and putting together a practical everyday Indian meal - Rice, Bread, Dal, Vegetables and not to forget Indian dessert.
• This is an ongoing series, priced at $130 for 2 classes covering over 8 hours of cooking instruction, a demonstration of preparing 5-spice mixes and their application in 8 different recipes. The classes are designed to build up from simple basic concepts to more complex blending of spices.
• If you are a vegetarian, consider the vegetarian version of these sessions

Sunday, April 25, 2010

Time : 4:00 - 6:30pm

Day One: (Spice Powders)

Basic Curry Powder, Garam Masala 

• Golden Chicken with apricots and tomatoes. 
• Saag Paneer - Creamed spinach with Indian Cheese
• Matar Pulao - Rice with green peas and toasted almonds

Sunday, May 2nd, 2010

Time : 4:00 - 6:30pm

Day Two: (Whole Spice Mixes)

Bengali 5-spice Mix

Alu Gobi - Potatoes and cauliflowers cooked with whole spices

• Mixed Pakoras ( Indian mixed vegetable fritters - Vegetable, chicken, shrimp pakoras)
• Alu Gobi - Potatoes with cauliflowers and whole peas
• Coconut Dal - 16-bean stew with coconut milk and toasted coconut
• Cilantro Chutney
• Parathas - Indian pan fried griddle bread