Journey to Indian Cooking , Part II – Winter Recipes, 2 part series each of 2 hours
If spicing up your life with homemade Indian cuisine is on your new year’s resolution list, then we have you covered. Join International Integrative’s teacher Alka and learn how to prepare authentic and delicious Indian cuisine perfect for winter. This is part 2 in the Journey to Indian Cooking Series.
Class 1
GARLIC- CORIANDER RICE
Long grain basmati rice, Whole garlic pod, Ghee, coriander bunch and salt
BLACK GRAM CURRY (SPLIT URAD DAL CURRY)
Split black gram, dry coconut grated or powdered, cumin seeds, Garlic, Gud, kokum (Garcinia fruit) wet, Coriander bunch, salt
PUMPKIN BHARTA
Pumpkin, Mustard seeds, Fenugreek seeds, Khas khas (poppy seeds),, curry leaves, Red chiles, Yogurt, Turmeric powder. salt
Class 2
SARSON KA SAAG (Mustard green curry)
Mustard green bunch, Spinach bunch, onions, garlic, ginger, Ghee, Cornmeal, Tomatoes, Green chiles dry, Red chili powder, Turmeric Powder, Cumin seeds, Salt
MAKKI KI ROTI ( Corn flat bread)
Cornmeal, Milk, rice flour, salt, ghee
ONION-BEET RAITA
Onions, Beets, Fresh coconut, Coriander bunch, salt, yogurt, Lime
SESAME SEED CHUTNEY
White Sesame, Dry coconut, Red chili powder, salt, palm sugar, tamarind, Garlic pod
Special Equipment – Coffee or spice Grinder
