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Cooking Classes in India February 2012

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FC: Cooking Classes in India February 2012

1: The Kitchen

2: The Spice Box | Cumin Seed Garam Masala Ajawan Red Chili Powder Tumeric Salt

3: Curry Spices | Whole Bay Leaves Green and Black Cardamon Pods Cinnamon Stick Whole Black Peppercorns Cloves Dry Whole Red Chilis

4: Chai Latte For 2 cups of chai, take 1.25 cups of water, 1 cup of milk, 1 tablespoon grated ginger, 1 tablespoon tulsi leaves, 2 cardamon pods smashed with a rolling pin(break smashed pod open and separate), 2 teaspoons sugar, and 4 teaspoons tata tea gold or any other big-leafed tea. Bring to a big boil, then cook 2-3 minutes on low heat. Pour through a strainer into the cups. You may want to pull the "skin" off the top of the chai.

5: Mint and Cilantro Chutney Put 1.5 cups cilantro, 1 cup mint, i fresh green chili,1 teaspoon salt, 3 cloves of garlic, and the juice from half a lemon, into a blender and blend till the desired consistency. May need to add a bit of water.

6: Coconut and Garlic Chutney

7: In nonstick pan with no oil, saute(medium heat) 2 tablespoons yellowdaal(chana), 2 fresh green chilis sliced lengthwise and 4 cloves garlic. Add 1 cup grated coconut and 1 teaspoon salt to blender. Add satued mixture to blender and blend till powdery. Add a quarter to half cup plain yogurt depending on desired consistency. Blend again(will appear runny until coconut absorbs the liquid). Topping(Tadka): Put 1 teaspoon oil in pan and get hot enough to pop red mustard seed. Add 2 whole dried red chili peppers, 1 teaspoon fresh curry leaves and 1 teaspoon red mustard seeds. Cook quickly and immediately put on top of chutney. Fold in gently. Garnish with chopped cilantro.

8: Paneer, Eggplant, Potato, Onion, and Mint Pakoras

9: Pakora Dough(mix by hand): Mix 1 cup chickpea flour, half teaspoon salt, half teaspoon chopped fresh green chili, pinch tumeric. Make sure the batter is not too runny and not too dry. Can add some chopped mint and garlic to the batter. Stuffing: Sliced eggplant, potato, paneer, purple onion, mint, etc. To make: Heat safflower oil in skillet, coat vege in batter and drop into hot oil and cook until golden(see photo). Cool on paper towel and sprinkle some Chaat Masala on top. Enjoy with dipping sauces!

11: Paratha Mix 2 cups of wheat flour, half teaspoon salt and about1 cup of water. Kneed with knuckles until dough doesn't stick on hands or bowl. Good when smooth with no openings. Leave 20-30 minutes, brush with oil and cover. Can put in fridge. Then kneed one more time. Cooking: Use non-stick skillet. Hand roll into balls, dust ball lightly with flour and roll gently "with love". Put very thin layer of oil on the top and bottom and fold in half...then roll again. Fold into quarters, then dust again with flour and roll out again(see photos). Put paratha in dry hot skillet. Turn over when starts to bubble, add oil on the top side in thin layer. Flip over and do the same on the other side. If the paratha puffs up, it's a sign of love!

12: White Radish Stuffing

13: White Radish Stuffing for Paratha: Grate 1 white radish, add salt, leave for 10 minutes. Then, squeeze out the liquid but not too much. Should be about 2 cups. Add 1.5 teaspoons chopped fresh mint, 1 teaspoon very finely chopped ginger, half teaspoon finely chopped fresh chili pepper, half teaspoon red chili powder, pinch tumeric, half teaspoon salt, and 2 pinches cumin powder. Mix by hand.

14: Paneer Stuffing

15: Finger crumble paneer, add 1 tablespoon chopped cilantro, 1 pinch green chili, 1 tablespoon chopped purple onion, 1 teaspoon salt, half teaspoon red chili powder, half teaspoon garam masala,

16: Cooking Stuffed Paratha: Make 2 golf-ball sized rounds of dough, dust with flour and roll one out. Put oil on the top of one and put 2-3 tablespoons of stuffing on top. Cover with the twin rolled out dough. Dust with flour and roll gently so you don't tear holes in the paratha. Cook on medium to low heat. Can stuff with many things like raw papaya, potato, garlic with cilantro and chilis, etc. etc.

17: Not bad for a first attempt....... YUM!

18: Aloo(potato) Gobi(cauliflower) | This a curry-styled.

19: Grind 3 medium purple onions, 1 big piece of ginger and 5 cloves of garlic in the blender(coarse). Put one third cup of safflower oil in a skillet and add: pinch of dry cumin seed, 1 bay leaf, 1 piece of cinnamon stick, 1 cracked pod of black cardamom, 1 green cardamom pod cracked, and 3-4 cloves. Add coarse chopped onion, garlic and ginger with a pinch of salt and cook. Cook this masala until golden brown. Puree 2 large Roma tomatoes, 2 fresh green chilis, 1 teaspoon garam masala, 1 teaspoon red chili powder, half teaspoon tumeric and puree in the blender. Add one medium potato in half inch cubes(can par boil). Add half cup of water, cover with lid and cook over low heat. Add cauliflower cut into half inch thick flats of the flowers. Can add half cup of milk and quarter cup of water. Cover and cook over low fire. Toward the end, tap in just a bit of sabj masala. Garnish with chopped coriander and a bit of cream.

21: Baigan(Eggplant) Bharta(Mixture) " Griddle 2 good-sized eggplants until the skin can be easily removed. Put 3 tablespoons oil in the skillet, add the eggplant and mash. Add 2 coarsely chopped tomatoes, and 1 teaspoon salt. Cover pan and cook with medium heat. Add 1 teaspoon garam masala, 1 teaspoon red chili powder, 1 tablespoon of grated ginger, 3 fresh chilis cut lengthwise. Let cook on low flame 5-7 minutes. Toward the end, add some chopped onion. Garnish with cilantro, cubes of paneer and half teaspoon ghee. This is a dry dish.

22: Thumbs up for the preparation of a delicious meal

23: Name

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  • By: Diane L.
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  • Title: Cooking Classes in India February 2012
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  • Published: about 7 years ago