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Dinner with a Story Saturday 3/11

Class size is 6-8 with 6 participants preferred. Each class includes prep work, cooking demonstration and active participation in meal creation. Did we say Storytelling too! And you get to eat at the end with a sit-down dinner. You are invited to bring a bottle of Wine if like to enjoy a few glasses during the class. The classes will run 3 1/2 - 4 hours for the introduction. Cancellations less than 48 hours before the event will not be refunded.

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$55.00

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Details

Details

Format

Class size is 6-8 with 6 participants preferred. Each class includes prep work, cooking demonstration and active participation in meal creation. Did we say Storytelling too! And you get to eat at the end with a sit-down dinner. You are invited to bring a bottle of Wine if like to enjoy a few glasses during the class. The classes will run 3 hours for the introduction. Cancellations less than 72 hours before the event will not be refunded.

Lesson Plan

1. Steamed white rice

The most fundamental task in an Indian home is cooking rice. It's usually white but not always basmati rice. You will not need rice cooker or a pressure cooker. Stove top is very easy.

2. Ghee (Indian-style clarified butter)

Ghee is a class of clarified butter that originated in ancient India and commonly used in South Asian cuisines, traditional medicine, and religious rituals.

3. Radha Spice blend and or a Curry Blend

The two or more spice blends that I have incorporated in some of my recipes are easy to craft within 20 minutes. This blend is a mix of whole spices pulverized in a spice grinder or a coffee grinder. Curry Powder - this typically includes turmeric, coriander, cumin, fenugreek, and red pepper. Ground Spices - My grandmother spice mix and Garam Masala mix. Garam means warm, or hot, and the mix usually contains warming spices like cinnamon and cardamom

4. Introduction Dhal

The word dhal is also used to name the thick stew prepared from these pulses, (lentil, pea or various types of beans), an important part of Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine.

Dals are a staple food eaten with rice and roti or chapati (wheat-based flat bread) throughout India, Pakistan, Bangladesh, and Nepal where Dal Bhat (literally: dhal and rice) is the staple food for much of the population. Dhal is a ready source of proteins for a balanced diet containing no meat.

5. Cabbage or Indian Slaw or 'kari'

Coleslaw is a salad consisting primarily of finely shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing. I will teach you Southern Indian delicious way to prepare the coleslaw that is totally yummy

6. Potato or an in-season vegetable curry

This easy one-pot vegetable curry dish gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal.

7. Onion Tomato Raita

An Indian side dish of yogurt containing chopped cucumber or other vegetables, and spices. Raita is a must for every Indian curry to help balance all the spice you have consumed.

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Starts: Saturday, March 11, 5:30
Ends: Saturday, March 11, 9:00