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HEALTHY INDIAN COOKING: #IND
AN INTRODUCTYION TO INDIAN COOKING
Rajani Lakhani
This course on Indian cuisine will introduce students to various popular and delicious Indian dishes, using fresh vegetables, meats, fish, whole grains, lentils, fruits, and spices. The course consists of four sessions, beginning with an orientation to Indian Food, with an emphasis on the therapeutic benefits of herbs and spices in our diets. Students will learn how to prepare simple easy-to-cook hors de oeuvres, drinks, soups, entrees, pilafs and desserts in a hands-on manner. Beginners will cook Appetizers - Spinach and Paneer Pakoras (fritters), Samosas (baked); Indian Chai and Mango Lassi. Intermediate students will prepare Entrees - Vegetarian (Saag Paneer or Cauliflower or Okra); and Non Veg. (Chicken Curry); Dal (lentil soup) ; Jeera Pilaf; Dessert (Kheer- rice pudding). The advanced class will make Gourmet entrees -Vegetarian ( Navrattan Korma ,or Baigan (eggplant) Patiala Masala and Non-Veg;( Chicken Jalfrezi or Chicken Tikka Masala); Pilaf and Desserts - Mango Pudding or Ras Malai .They will also get to enjoy the food at the end of the session! Materials fee: $10, payable to the instructor at the each class.
Beginners #INDB1
Thursday May 1
6:30-8:30p.m $40
Intermediates #INDI1
Thursday May 8
6:30-9:00p.m $45
Advanced #INDA1
Thursday May 15
6:30-9:00p.m $50
Advanced #INDA2
Thursday May 22
6:30-9:00p.m $50
All classes in Parker Damon Kitchen