- Chicken Tikka Masala
- Chana dal (yellow lentils) with coconut and ginger infused with cumin and coriander
- Aloo gobi (Cauliflower, peas, potato curry)
- Vegetable Pulao (Fluffy Basmati rice with onion,carrots, peas and cashews and raisin)
CLASS DESCRIPTION. WHAT WE COOK, AND WHAT WE EAT.
My Classic Chicken Tikka Masala is one of my most popular classes. In this class, you will be able to explore the 5 flavors of taste.
In all of my cooking classes, I like to sit down with my students, and talk about the basis of Indian cooking. The basis of Indian cooking are spices, which is something we use in almost every single Indian dish. I will teach you everything you need to know about spices — from introducing each type of spices to grinding them into spice blends.
Spices bring out the flavor in each dish; thus I always like my students to learn and become spice experts.
The highlight of this class is the chicken Tikka Masala. The chicken is baked and then cooked with a savory sauce, making it juicy and tender.
Next, we will learn to make two vegetable dishes: a savory meat dish always tastes better with some light dishes.
Chana Dal is made with yellow lentils, this dish is made with coconut and ginger infused with cumin and coriander which gives this dish sweet and earthy flavors.
Aloo Gobi is a vegetable curry dish made with cauliflower, peas, and potatoes. The main flavor of this dish comes from the curry sauce and has a hint of bitterness from the turmeric. Turmeric is used very often in Indian cooking, usually it’s used to give the dishes a vibrant yellow color and less for its faintly bitter flavor.
Lastly, our menu is complete with a rice dish, Vegetable Pulao. It is made with fluffy Basmati rice, mixed vegetables, raisins, and cashew. These variety of ingredients gives this rice dish a salty yet sweet taste to it.
At the end of the class, we sit down together, and relish all the above dishes together, and appreciate the wonders of Indian cuisine.