Indian Curry Dinner - 4/9
Indian Curry Dinner - 4/9
Friday, April 9th, 2021 4-6PM
Two hour cooking class
Indian Curry Dinner
This will be two hours and we will prepare a full meal with dessert.
We will start with a curry based chicken (can be adapted for vegetarians and we will demonstrate vegetables to replace the chicken)
Followed by an Indian Eggplant - Bhurtha
This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger.
Topped with a nice fluffy Indian Rice.
Rava Coconut Laddu for dessert!
$50
To see the full list of ingredients click to see the full item.
You will be sent recipes the week before class and a zoom invitation. Class will be recorded, if you cannot attend the live you will receive access to the recording the next day.
$50.00
You will receive recipes a week before the start of class as well as zoom invitation. Each session will be recorded and you will be given access to the recording. So if you can’t make the class you can watch it after at your own pace!
Here is a list of ingredients. You will be sent a zoom invitation and the recipe. Class will be recorded, if you cannot attend the live you will receive access to the recording the next day.
Chicken Curry
4 black cardamom
6 green cardamom
7 cloves and 7 black peppercorns
1 small cinnamon stick broken up
1 TBsp turmeric
1 1/2 TBsp cumin powder
1 1/2 TBsp chili powder
2 TBsp masala
1 TBsp ground coriander
2 TBsp fenugreek powder
Indian Eggplant: Bhurtha
1 eggplant cutinot small pieces
3 tablespoons olive oil
1 teaspoon cumin seeds
1 medium onion, sliced
2 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced or small can
2 clove garlic, minced
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon salt
Rava Coconut Laddu
5 tbsp Butter or Ghee (use vegan butter for vegan version)
1 tbsp Almonds or Cashews sliced
1 tbsp Raisins
1 cup Fine sooji or semolina
3/4 cup Grated coconut (fresh or frozen or dry)
3/4 tsp Cardamom powder
1 cup Fine sugar
1/4 cup + 1 tbsp water, more if needed