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We will cook 2 dishes. You will get a 3rd recipe from the menu and it’ll be easy to cook it on your own,\u00a0<\/b>since<\/span>\u00a0you’ll\u00a0<\/b>have<\/span>\u00a0learnt the basics of Indian cooking in the class.\u00a0<\/b><\/p>\n You can choose a menu from those listed below.<\/p>\n Contact me to discuss options\u00a0<\/b>(vegan, gluten-free, special diets or vegetarian dishes you would like to learn that are not listed here<\/em>, etc) or an online demo. instead of a full-fledged cooking class.<\/p>\n STANDARD MENUS<\/p>\n MINI THALIS :\u00a0<\/strong>North Indian Favourites (can be made with\u00a0<\/b>spices<\/i><\/span>\u00a0found in regular groceries):<\/b><\/p>\n Here are some other typical North Indian dishes (can be made with\u00a0<\/b>spices<\/i><\/span> found in most regular groceries)<\/b><\/em>:<\/strong> Special spices made be needed for the menus below, involving a visit to an Indian grocery or ordering online (Totally Worth It!)<\/em><\/strong><\/p>\n Popular regional options<\/strong>: *Tawa Pulao, colourful, uniquely spiced rice dish with cooked and fresh veggies *South Indian Style Pulao; *Rassa, Maharashtrian mixed veg curry with the divine Goda Masala (we will also make this spice mix in class), *South Indian Coconut Curries, *Dhansak, yummy Parsi dal (lentil) dish with fenugreek. (We will also make the spice mix for this dish.) *You can also buy ready made papadums and I’ll show you how to bake or fry them<\/p>\n *Coriander Chutney *Tamarind Chutney *Raitas — spiced yogurt salads — beetroot, spinach, potato, etc, *Kachumbar, spiced salads without yogurt, cucumber, carrot, etc. Desserts are listed right at the bottom.<\/strong><\/em><\/p>\n MINI THALIS:\u00a0<\/strong>Indian Regional\u00a0Mix (<\/b>recommended)<\/i><\/span>:<\/b> Indian Classics<\/strong><\/em> Flaxseed Chutney is full of flavour, healthy and easy to make!<\/em><\/p>\n South Indian Special<\/strong><\/p>\n Must try: deletable 1<\/strong>. Uttapams – rice-lentil pancakes<\/strong> with 2<\/strong>. Coconut Chutney<\/strong> and 3<\/strong>. Sambar<\/strong>, aka South Indian spicy lentils with veggies, Madras curry powder & tamarind. Slurrrrp!<\/p>\n MINI THALIS: South Indian Flavours:<\/strong><\/em> Less well-known, but must try!<\/em><\/strong> MINI THALIS: Go South, stay South!<\/strong><\/em> FUN WITH BAKED SAMOSAS<\/strong>: All Samosa classes will be 3 hours and cost more.<\/strong><\/em>\u00a0We will make one\u00a0type of baked samosas<\/strong> from the ones listed below. *Plus a wicked Tamarind Chutney. <\/strong>Choose from: Or<\/strong><\/p>\n A SAMOSA FOR THE SWEET TOOTH: *Coconut-based Sweet Samosa, really yum (from Western India, my region) plus Bhaji\/Bhajias, vegetable-chickpeas flour fritters, a mouth-watering snack<\/span><\/p>\n CELEBRATING STREET FOOD: YESSS! <\/strong> II.<\/strong> III.<\/strong> All the above is Bombay\/Mumbai street food.<\/p>\n A Maharashtrian Meal from Veena’s Table (<\/em><\/strong>Regional Cuisine)<\/i><\/span> SOMETHING DIFFERENT<\/strong>: Fast, Anytime Indian from Veena\u2019s\u00a0table <\/i>(<\/i>Regional<\/i><\/span>\u00a0<\/i>Cuisine<\/i><\/b>: Maharashtrian)<\/i> NEW and UNIQUE: An Anglo-Indian menu; a British legacy A ROYAL FEAST<\/strong> – <\/span>a great way to celebrate an occasion Indian starters: 2-3 hours depending; let’s talk Another weekend afternoon class is to make 2-3 desserts.\u00a0<\/strong><\/i>The desserts I teach are healthy, and you can control the amount of fat and sugar in them!<\/p>\n Desserts<\/strong> *Semolina Halwa, *Carrot Halwa, *Zucchini Halwa, *Shallow fried bananas with coconut and cardamom (Vegan version possible), Indian Rice Pudding in Coconut Milk (Vegan) or Milk\u00a0 *Coconut-cocoa ladoos * Stuffed dates with spices, super easy & yum *And don’t forget sweet drinks like Masala Chai, Mango Lassi, Saffron Milk Shake with Dry Fruits & Nuts and GoldenTurmeric Milk [\/vc_column_text][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”1769″ img_size=”medium” alignment=”center” css_animation=”fadeInUp”][vc_single_image image=”1773″ img_size=”medium” alignment=”center” css_animation=”fadeInUp”][vc_single_image image=”1777″ img_size=”full” css_animation=”fadeInUp”][\/vc_column][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"\n
\n* Dal Soup North Indian style * Mixed veg. sabji *Aloo-Gobi (Potato-Cauliflower) *Aloo Matar (Potato-Peas) *Stuffed Green Peppers \u00a0*Dal Makhani, creamy black lentils \u00a0*Saag (a curry with leafy green vegetables) We can add cheese\/paneer or tofu \u00a0*Rajma, a hearty Red Kidney Beans Curry *Baigan Bharta (Roasted eggplant salad, in season<\/strong>), *Masala Chai (spice tea) *Mango Lassi *Sweet Lassi *Salt Lassi. *Saffron Milk Shake with Dry Fruits & Nuts *Golden Turmeric Milk (Yoga-special & super healthy)<\/p>\n
\nExplore Indian regional cuisine & 3 different spice mixes<\/em><\/p>\n\n
\n*Khichari<\/strong>: rice and lentil dish with spices and veggies with a dollop of ghee,<\/em> Indian clarified butter. One-dish meal; plant-based protein, popular all over India and Western yoga folks.
\n*Kadhi<\/strong>: A yogurt soup with chickpea flour, spices and veggies
\n*Flaxseed Chutney<\/strong> from Veena’s Table Or *Golden Turmeric Milk<\/strong><\/p>\n
\n* Sambar<\/strong>, South Indian spicy lentils with veggies, Madras curry powder & tamarind
\n* Poriyal<\/strong>, South Indian style veggie dish with shredded coconut, asafoetida, mustard seeds &\u00a0Madras Curry Powder.
\n* Tomato or Coconut Chutney<\/strong>, or Cooked, or Spiced, Squash Salad<\/strong> with yogurt in season (Fall\/Winter)
\nAll the above eaten with Basmati rice.<\/em><\/p>\n
\n* Chana Dal Wadas<\/strong>, yummy lentil fritters with real curry leaves in them, plus other stuff
\n* Veggies in flavourful Coconut milk curry or Avial<\/strong>, a summer favourite, veg. curry in a coconut milk yogurt sauce.
\n* Lemon Rice<\/strong>, Or Basmati rice & Flaxseed Chutney from Veena’s Table
\nVariation: *South Indian style pulao instead of Lemon Rice<\/p>\n
\n<\/span>*Potato-Chickpea or Peas, North Indian style, the standard or
\n<\/span>*Peas, coconut flakes & a special spice mix that we will also make (from Western India, my region)\u00a0or<\/strong><\/span>
\n<\/span>*Kale-Potato Samosa with Madras Curry Powder (South Indian inspiration)<\/span><\/p>\n
\nI.
\nMisaal,<\/strong> spicy black-eyed bean stew layered with potato, tomato, onion, yogurt (optional for vegans) and
\n* Two chutneys, tamarind and coriander; plus a Chilli-Garlic Sauce
\n* Masala Chai<\/strong> (Indian spice tea)<\/p>\n
\n*Pav Bhaji,<\/strong> spicy, mixed veggie spread with a complex masala (spice mix) served on buttery buns. This spice mix is available in Indian stores *
\n* Masala Chai<\/strong> (Indian spice tea) Or<\/strong>
\n* Shallow Fried Bananas<\/strong> with coconut and cardamom; yum!<\/p>\n
\n* Bhel<\/strong>, Rice crispies (yup!) with potato & onion, peanuts and two chutneys, Tamarind and Coriander, plus a Chillie-Garlic Sauce – may sound weird but is delicious!
\n* Masala Chai<\/strong> (spice tea) Or<\/strong>
\n* Shallow Fried Bananas<\/strong> with coconut and cardamom<\/p>\n
\nZesty, shallow-fried, lightly spiced eggplant slices (in season; late summer)
\nRassa, mixed veg. curry with Goda Masala, a lovely, regional spice mix which we will make ourselves
\nGreen peppers and chick-pea flour veg. dish
\nServed with Basmati Rice or store bought naan.<\/p>\n
\n* Pohe, a flavourful flat rice dishe with veggies and peanuts
\n* Chickpea & rice flour pancakes with veggies served with
\n* Coriander Chutney or Tamarind Chutney (kick-ass!) *<\/p>\n
\n<\/strong>*Mulligatawny Soup: A pleasing, peppery veg. soup
\n*Kedgeree: Ango-Indian version of the above-mentioned Khichari
\n*Eggstraordinary Egg Curry: hearty, high flavour dish with a complex gravy that can be made for a special weekend meal or a celebration<\/p>\n
\n<\/strong><\/em>(There is a $25 CN supplement for this menu as it is time-consuming to make Biryani; around 3-hours)
\n<\/span>*Dal Soup
\n* Hyderabadi Biryani<\/strong>, a rich, rice dish with veggies, spices, yogurt, nuts & dry fruits, partially baked
\n* Decadent Swiss Chard Raita with dates and walnuts or Saffron Milk Shake with Dry Fruits & Nuts<\/p>\n
\n<\/strong><\/em>Choose from<\/strong> 1. Bhaji\/Bhajia,vegetable-chickpeas flour fritters; 2. Chana Dal Wadas, yummy lentil fritters, 3. Zesty, shallow-fried, lightly spiced eggplant slices, 4. Spicy Potato-Corn Patties, 5. Cocktail Samosas, 6. Coriander Chutney, 7. Tamarind Chutney, 8. Bengali Grape Chutney on crackers; 9. Squash Raita on crackers (seasonal), 10. Chai Masala (Indian spiced tea), 11. Sweet or Salt Lassi (yogurt drink) 12. Masala Papadums (fried papadums with toppings)
\n<\/span>Ideal class for a weekend afternoon! <\/i><\/p>\n