Cooking

“NECESSITY IS THE MOTHER OF INVENTION” Here I may not have invented the light bulb but hope to throw some light on how to make cooking fun and not a chore?

I believe experimenting with differed spices breaks the monotony of everyday meals. I have my own tricks and ideas come spontaneously to me while cooking and teaching. I love to use and modify my recipes with whatever is available.

I teach home style Indian regional cuisine which is very different than what you eat at the Indian restaurants.  My style of cooking is easy and simple to understand the complex spice blends and lengthy Indian recipes. My hands on workshops are always my favorite.

 In fact my motivating ideas and tips will make cooking fun and creative. One can cook confidently with basic knowledge, simple techniques and fresh ingredients. All one needs is a flare to dare. My recipes may also have a tasty twist or a dash of fusion. There are easy modifications and substitutes of ingredients to avoid making a trip to the store. There will always be an emphasis on eating balanced and nutritious food as I sneak in healthy alternatives.

      arrow   Interested in Indian culinary world?    

                India has a wide range of regional flavors. Rice, lentils and vegetables are a staple. Each meal is always balanced and packed with nutrition.

                 I can make it simple and easy by customizing the cooking class/workshop as per your choice.

                Lentils are the main source of proteins for the vegetarians.Every culture has their special variety and tradition. Learn to choose from various types of lentils and cooking with tempering techniques.

                  There is a wide range of pilaf/rice dishes (cooked with lentils and vegetables) and Biryani. Biryani in India has lots of modified versions of the Persian original and is mostly non vegetarian Cooking with yogurt and pannier (cottage cheese).

                  Learn to make curries and soup with plain yogurt.  

                  Making homemade cottage cheese and using it in various vegetarian dishes.

                  Chat snacks, chutneys and more. This will be a spicy and tangy adventure.

                  Come and learn about some street food as well as gourmet snacks of India with various types of chutneys.

                 

I also have lots of gluten free menu ideas. Try these delicious options.

               Any vegetables Asian style. Very simple and easy just with few spices. Basic introduction of popular indian spices.

                 Cooking with yogurt and pannier(cottage cheese). Learn to make curries and soup with plain yogurt.  Making home made cottage cheese and using it in various vegetarian dishes.
 
                Chat snacks, chutneys and more.
                This will be a spicy and tangy class.
                You will learn about some street food as well as gourmet snacks of India with various types of chutneys.
 
              Lentils.

              India has a wide range of regional flavors. This workshop will start with Lentils made in 4 different ways depicting North, South, East and West.

                Pilaf and Biryani.
               There is a wide range of pilaf/ rice dishes cooked with lentils and vegetables called by different regional names in India.
              Biryani in India has lots of modified versions of the Persian original.
              I will show some easy tricks to make this royal dish simple and fast.

              Dosa(lentil and rice crepes and pancakes)
              These are made from fermented rice and lentil batter. Served with spiced potato, coconut chutney and Sambhar(lentil soup).