Indian and Far East Specialties Cooking Class – February 11, 2015

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Legumes and spices are favorite ingredients in Indian cooking.

Legumes and spices are favorite ingredients in Indian cooking.

As westerners, we are fascinated with the exotic spices and ingredients that are common in India and its surrounding countries. Join us Wednesday, February 11 at the Holy Nativity Community Hall in Westchester as we explore some new dishes that will allow you to explore some new flavors and techniques without having to stock a whole new pantry.  You will enjoy the combination of these recipes that will become favorites in your kitchen. 

  • Fish Curry (Meen Kulambu) made with cod or a flaky white fish.
  • Chicken Passanda made with yogurt, almond meal and spices is from the northeastern region of India bordering Nepal.
  • Perfect Basmati Rice
  • Lemon Rice from South India will be a perfect complement to our Fish Curry.
  • Balti Stir-fried Vegetables with Cashew Nuts from the Kashmir region near Pakistan.
  • Chickpea Curry (Chana Masala) can be made with dried or canned garbanzos, making this an easy weeknight meal.

Patricia K. Rose, of Fresh Food in a Flash, will lead this hands-on cooking class, along with guest chef, Zenith Gebhardt on Wednesday, February 11, 2015, 6:00-9:00 at the Holy Nativity Community Hall in Westchester. Once we complete the cooking, sit down and enjoy a meal you and your new friends made together with a glass of wine.

Cooking Class fee $50 when you reserve by February 8, $55 thereafter if space available. To reserve your spot, email Classes take place at Holy Nativity Episcopal Church, 6700 West 83rd Street, Westchester, CA 90045.

Take a look at some of the other Indian specialties we have made in previous Indian cooking classes. Everyone’s favorite – Chicken Curry,  a luscious eggplant dip – Baingan ka Bharta, fried snacks found on the streets of India – Pakoras with tamarind and mint chutneys.

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