Friday, May 15, 2020, 3:00 - 4:30 PM
Virtual Cooking Class
Free for Members, $15 for Non Members
If Indian cooking has been on your bucket list, this might be the time to learn. Work interactively with chef/author Rinku Bhattacharya in one or all of her series of online classes on essential Indian Cuisine.
You will learn:
- The essentials of Indian cuisine, how to put together an essential Spice pantry and learn a few essential Indian dishes
- How to work with modern Indian tools such as the Instant Pot
- The differences between the main regions of Indian Cuisine
First Class Menu:
Essential Spice Blends, 3 classic recipes
Cumin and Turmeric Basmati Rice
Rajma – Indian Red Kidney Beans
Saag Paneer – Creamed Spinach with Indian Cheese
5/15 – Essential Spice Blends, 3 classic recipes
Ingredients
Cumin and Turmeric Basmati Rice
Whole cumin seed (1 teaspoon)
A couple of dried bay leaves
1 teaspoon turmeric
1 cup basmati rice
Salt
Rajma – Indian Red Kidney Beans
¾ cup dried red kidney beans (should be soaked overnight before class)
1 can diced red tomatoes
Onions
Ginger
Garlic
Garam Masala (will actually show the class how to make this)
Lime
Cilantro
Salt Sugar
Saag Paneer – Creamed Spinach with Indian Cheese
Spinach
Tomatoes
Onions
Ginger
Paneer Cheese
Heavy Cream
Rinku's cookbooks can be purchased below.
https://www.amazon.com/Spices-Seasons-Simple-Sustainable-Flavors/dp/078181331X/ref=sr_1_1?dchild=1&keywords=Spices+and+Seasons&qid=1588795619&sr=8-1
https://www.amazon.com/Instant-Indian-Classic-Foods-Region/dp/0781813859/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1588795690&sr=8-3
A link to the event will be emailed to all registered guests within 24 hours of the event
For questions please contact event host
Rinku Bhattacharya at spicesandseasons@gmail.com
