Here is an update to the cooking class. The potential dates are June 28,29 or July 19,20. It will be held at Shankari's home in Folsom. You can check out the first post regarding price etc.(under the same title)
If you could pick a date that is best for you and let me know either by comment or e-mail we will then pick the date that is the most popular, then decided on a time and menu. This will be a hands on class so be prepared to cook. Shankari is a great teacher and is a lot of fun and I know anyone who takes the class will have a lot of fun. Plus lots of great food.
So, if interested please let me know. We thought about 6 students max so first come first served.
Showing posts with label Indian cooking class. Show all posts
Showing posts with label Indian cooking class. Show all posts
Thursday, June 5, 2008
Monday, May 19, 2008
Indian Cooking Class
Sue and I have been trying to get a private cooking class together. Shankari will be teaching the class, she's a great teacher and a lot of fun. We thought about 6 people would be a good size group. So far we have about 3 people who are interested. We haven't set any date yet, but it would either be on a Saturday afternoon or one evening during the week.
It would be 50.00 per person, which includes all the ingredients and instruction and FOOD!
We of course would be eating what we make. This would not be a taste of what you make, this is a full fledged buffet of the dishes prepared.
If anyone is interested please either e-mail me or comment on this site. Please let us know what would be good for you as to time and date. Most likely in the next month or so.
I guarantee it will be a really fun class.
Stream of Consciousness.. check out Shankari's blog to see some of her recipes.
It would be 50.00 per person, which includes all the ingredients and instruction and FOOD!
We of course would be eating what we make. This would not be a taste of what you make, this is a full fledged buffet of the dishes prepared.
If anyone is interested please either e-mail me or comment on this site. Please let us know what would be good for you as to time and date. Most likely in the next month or so.
I guarantee it will be a really fun class.
Stream of Consciousness.. check out Shankari's blog to see some of her recipes.
Monday, April 28, 2008
SALUD! COOKING CLASSES AT WHOLE FOODS
As you know I take a lot of cooking classes at the Natural Food Co-op. Tonight I took a cooking class at Salud! the cooking school at Whole Foods. Of course the instructor was Shankari and we did Indian dishes. The Salud! class room is very nice, almost like being in some one's kitchen. This was a hands on class and there were 12 students. There was just enough room for us all to work on the various recipes. It was fun and I met a lot of new people. As always Shankari's recipes turned out wonderful food. I think I'll have to look into taking more classes at Whole Foods.
_Eileen_
_Eileen_
Thursday, January 10, 2008
PANI PURI
I just got back from a cooking class the the Sacramento Natural Food Co-op. We took another cooking class with Shankari shankari-rajesh.blogspot.com We did Chaats and Chutneys As always everything we made was absolutely delicious. But by far my favorite was the Pani Puri. Puri is a fried puffed bread. This version is a small one bite deal. The dough is fried and it puffs up into a crisp little puff. You make a hole in the center put a dab of mashed potato in the middle and fill it with the Pani. Pani is a very watery delicious sauce, I guess you would call it. After you fill the Puri with the potato and the Pani you can top it with Mint Chutney or Tamarind Chutney. It is the most delicious explosion of flavors in your mouth as you pop the whole thing into your mouth at once. WOW it is just amazing in the flavors that just pop.
Here is the recipe for the Puri: 1/2 C fine semolina, 3-4 Tbs club soda, pinch of salt. Mix everything together into a stiff dough. Cover with damp cloth for 15 min. and let rest.
Roll out very thin (paper thin) cut with a small circular cookie cutter.. if it isn't really thin it won't stay crisp when fried. Heat oil to very hot, drop in the circles of dough and fry until golden brown.. you may need to turn the heat down to about medium high after the first batch. They will puff up, spoon the oil over the top of the Puri as it fries. Fried Puri can be kept in an air tight container for about a week.
For the Pani: 1/3 C tamarind pulp, 1C mint leaves,1Tbsp. chopped cilantro, 1" peeled ginger,
2Tbs toasted cumin seed powdered, 4 chopped green chilies (Serrano or Thai) ,Black Salt (have to purchase this at an Indian Market(a pinkish grey color, and not really a salt),4C water, salt to taste. Put everything but the water and salt and black salt into a blender and blend to a smooth paste. Mix the paste with the water, black salt and the salt. Chill the Pani water.. the longer it is chilled the better it tastes as all the ingredients meld their flavors together... better made at least a day ahead or more.
Shankari has a 3 class series at the co-op Sacramento Natural Foods Co-op check it out plus the other classes. On second thought don't take Shankari's class... that would probably leave no room for Sue and I to attend. We just love her classes.
Here is the recipe for the Puri: 1/2 C fine semolina, 3-4 Tbs club soda, pinch of salt. Mix everything together into a stiff dough. Cover with damp cloth for 15 min. and let rest.
Roll out very thin (paper thin) cut with a small circular cookie cutter.. if it isn't really thin it won't stay crisp when fried. Heat oil to very hot, drop in the circles of dough and fry until golden brown.. you may need to turn the heat down to about medium high after the first batch. They will puff up, spoon the oil over the top of the Puri as it fries. Fried Puri can be kept in an air tight container for about a week.
For the Pani: 1/3 C tamarind pulp, 1C mint leaves,1Tbsp. chopped cilantro, 1" peeled ginger,
2Tbs toasted cumin seed powdered, 4 chopped green chilies (Serrano or Thai) ,Black Salt (have to purchase this at an Indian Market(a pinkish grey color, and not really a salt),4C water, salt to taste. Put everything but the water and salt and black salt into a blender and blend to a smooth paste. Mix the paste with the water, black salt and the salt. Chill the Pani water.. the longer it is chilled the better it tastes as all the ingredients meld their flavors together... better made at least a day ahead or more.
Shankari has a 3 class series at the co-op Sacramento Natural Foods Co-op check it out plus the other classes. On second thought don't take Shankari's class... that would probably leave no room for Sue and I to attend. We just love her classes.
