Cooking Class Schedule

Tuesday, December 11, 2007

Reviews from my Nov 30th, 2007 cooking class

Hello Shoba,Thank you so much for that wonderful learning experience.You had all the right ingredients to make it successful!!It was the presentation,preparedness and you the gracious host.As my friends would agree it was a relaxing evening with lotsof laughter and a belly full of the delicious food that you havehelped us learn to prepare.You have the right recipe in bringing people together and enjoy cooking.I look forward to the next get together.Keep up the good work!!
regards
chamu

Hi Shoba,Just wanted to take this opportunity to thank you for the wonderful evening on Nov. 30th.To begin with, thank you for customizing the cooking class to our choices. I really enjoyed learning to cook all the dishes I've always enjoyed eating in restaurants. I was glad to have had the opportunity to actually do some hands-on cooking. The food turned out absolutely delicious and I enjoyed each of the dishes prepared. You'd done a wonderful job with the table setting and all the arrangements for dinner and I really enjoyed our meal together. I appreciate all the little touches that went into making it so.And above all, you were a great host and the credit goes entirely to you for making us all feel so comfortable that we could be ourselves and have such a good time.It was one of the best evenings I've spent in the company of dear friends and I thank you for that.Looking forward to more such wonderful times......Mona

Tuesday, December 4, 2007

DEC 1st Indian Cooking Class

MENU OF THE WEEK
DEC 1st, 2007

STUFFED PANEER
Cottage cheese (Paneer) slices stuffed with spicy potatoes mixture
and fried.
CARROT RAITA
Grated carrots stir fried with black mustard seeds, chopped onion, chillis, curry leaves and then mixed with cool yogurt.
CHATTINAD CHICKEN
Bone in chicken pieces sautéed in a spicy ground masala mixed with creamy coconut milk. And cooked into a thick curry.
TAVA PRAWNSJumbo shrimp fried in a spicy ground masala paste of roasted onions, fresh coconut, poppy seeds and red chillis.
PEAS PULAV
Fragrant basmati rice cooked with cumin and petite green peas.
Bread Pudding
Toasted buttermilk bread soaked in milk, eggs and sugar mixture. Mildly flavored with cardamom powder and baked in the oven.







Nov-30th Cooking Class

MENU OF THE WEEK
NOV 30th, 2007

STUFFED PANEER
Cottage cheese (Paneer) slices stuffed with spicy potatoes mixture
and fried.
CARROT RAITA
Grated carrots stir fried with black mustard seeds, chopped onion, chillis, curry leaves and then mixed with cool yogurt.
CHATTINAD CHICKEN
Bone in chicken pieces sautéed in a spicy ground masala mixed with creamy coconut milk. And cooked into a thick curry.
TAVA PRAWNSJumbo shrimp fried in a spicy ground masala paste of roasted onions, fresh coconut, poppy seeds and red chillis.
PEAS PULAV
Fragrant basmati rice cooked with cumin and petite green peas.
LYCHEES KULFI
Indian ice cream, simple dessert made with lychees and cool whip.









Wednesday, November 28, 2007

Indian Cooking Class Menu-Nov 28th, 2007

MENU OF THE WEEK
November 28th, 2007

STUFFED PANEER
Cottage cheese (Paneer) slices stuffed with spicy potatoes mixture
and fried.
KAATI KABOBS
Ground lamb/beef/turkey mixed with chopped onions, cilantro, chilies, garlic, ginger and other spices. Rolled and cooked in water and served wrapped in a flour tortilla.
LAMB CURRY (MOGHLAI)
Tender pieces of lamb cooked a ground masala of poppy seeds, tomatoes, onion, fresh coconut, garlic and ginger into a thick curry.
PEAS PULAV
Fragrant basmati rice cooked with cumin and petite green peas.
LYCHEES KULFI
Indian ice cream, simple dessert made with lychees and cool whip.
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DATE: NOV 28th, 2007
PLACE: 2110 WARWICK LANE, GLENVIEW, IL 60026
TIME: 12 NOON
COST: $50(includes Dinner) $15 CANCELLATION FEE
PHONE: 847-657-9226-home / 847-778-6973-cell
DURATION OF CLASS: 2 ½ hrs Approx
Pls bring containers for leftovers
Check out my BLOG http://blog.shobasindiancooking.com/












Thursday, October 11, 2007

Pictures From My Cooking Class















Hi.....
Here are some pictures from my cooking class. This was a young group of people that attended the class. They were very eager to learn and I had lots of fun teaching them some of these dishes.

Thursday, September 20, 2007

Reviews from my Indian Dinner

Hey Everybody,
My Indian Dinner on Sept 14th was a great success. I had 15 in all. We started with wine and kaati roll bites and vada sambar. Main dinner was,Hyderabadi Chicken Biriyani, cabbage with chana daal stir fry, green beans with cashews, bagaara baingan, dumm aloo, tanddori shrimp tossed with mango, carrot, and red onion salad, cucumber, and tomatoe raita. And for dessert warm Qubaani kaa mitha with cool custard. I also had some gulaab jamuns and rasgullas..YUMMY!!! Here are some pictures and comments from people who attended.




SHOBA,
TONIGHT WAS SO WONDERFUL. THE FOOD WAS EXCELLENT.....THE BEST.
THE PRESENTATION, THE TABLE SETTINGS, THE DESERT WERE ALL
SO FANTASTIC. I LOVED THE MEAL....THE FLAVORS, THE SPICES,
EACH ONE WAS FANTASTIC. THANK YOU FOR SUCH A GREAT TIME.

HUGS,
MARLENE AND KURT


Dear Shoba:
Just a few lines to say your dinner was amazing and a wonderful
evening. Everything, including our left overs!! It was so much fun!!! Keats
LOVED your food!
Ana Maria



Shoba,
Thank you so much for the most wonderful evening. We absolutely loved
the food. The setting was so beautiful. We had an amazing
time. Thanks so much for everything and we cannot wait for today's
leftovers.

Love,
Angela and Fred






















Monday, September 3, 2007

Chefsline.com Appointment

As you probably already know that I am on chefsline.com featured as a Indian Chef. Yesterday I had my first live appointment with a chefsline customer, Toni Scott from Texas. She requested a session on Indian Biriyani. Though I was nervous it was an exciting 30 minute session.
For those of who, who do not know about chefsline.com. It is a hotline help for home cooks. You call in with questions to one of several chefs on board or make a special appointment with any of your favorite chefs for a 30 minute session. Membership fee is quiet reasonable also.
Check it out!!

Monday, August 27, 2007

Indian Dinner-$30 per person

INDIAN DINNER on SEPT 14th, 2007 for 10-15 people
Hyderabad Chicken Biriyani
A typical Hyderabad dish. Curried chicken cooked with fragrant basmati rice.
Bagaara Baingan
Baby egg plant cooked with ground fresh coconut, roasted peanuts, sautéed sesame, dry red chillis and garlic masala.
Dum Aloo
A north Indian favorite. Petite potatoes cooked with methi and spices in a creamy yogurt sour cream sauce.
Raita
Chilled yogurt mixed with chopped cucumber, finely chopped onion and tomatoes. To cool your palate while enjoying the spicy biriyani dinner.
Kubaani kaa Mitha
Authentic Hyderabad desser t made from dried apricots > and served with custard.
Place: 2110 Warwick Lane, Glenview
Date: Sept 14th, 2007
Time: 6pm
Cost: $30 per person
Cancellation fee $10
RSVP by Sept 10th, 2007
Email: shoba_havalad@yahoo.com
Cell: 847-778-6973
Home: 847-657-9226

Thursday, August 16, 2007

Husband's Birthday Dinner

This picture was taken on July 6th,2007 on my husbands birthday. We were at a restaurants called 'wildfire' good food!!!. They have several locations in chicago.

My family


Monday, July 30, 2007

Helloooooooooooo!!!!

Hi Everybody....Sorry, couldn't post anything for a long time. Please check out my new recipe for kheema(ground lamb)mutter.....Try it, you'll love it!!

Recipe for Kheema Mutter

Ingredients:
Kheema.............1 lb
mutter..........1/2 cup
garam masala.....1/2 tsp
coriander powder................1 tsp
chilli powder..............1 tsp
turmeric............1/4 tsp
garlic and ginger paste......1 tsp
cilantro.............1/2 cup chopped
onion...........1 med chopped
cashews(powdered)................2 tblsps
tomatoes..........2 chopped
cloves..........4-5
cinnamon...small stick
bay leaf..............1-2
sour cream....1/2 cup
salt................. to taste
Method:
Heat a med pan and add a couple of tablsps of oil. Add cloves,cinnamon and bay leaf.
Then add chopped onions. Saute until translucent and then add garlic and ginger paste and fry for few minutes.
Add kheema and fry until brown and add all dry ingredients.
Mix well and place chopped tomatoes,mutter and cashew powder and cilantro on the kheema and put the lid on let it steam.
Then mix well and add sour cream. Stir and simmer until meat is cooked and oil separates........Enjoy!!!

Kheema Mutter(Ground Lamb with Peas)


Tuesday, June 19, 2007

Indian Cooking Class-Friday June 22nd, 2007

Hi....
Here is the menu for my upcoming friday evening cooking class. I have six new people coming and I am really looking forward to meeting them.
I will post some pictures after the class.
Chao!!!

MENU OF THE WEEK
JUNE 22nd, 2007

Chicken Makhani
Boneless pieces of chicken cooked in sauce made with sour cream and yogurt and spices.
Dumm Aloo
Petite potatoes cooked in a spicy thick yogurt and sour cream sauce.
Kaati kabobs
Ground lamb or beef or turkey mixed with onion mint cilantro and some spices and baked in the oven and rolled in tortillas.
Mirchi Kaa Saalan
Bell peppers cooked in creamy, thick fresh coconut and roasted peanut masala.
KHEER
Thin strands of roasted vermicelli cooked in milk and sugar. Mildly flavored with cardamom powder.

DATE: JUNE 22nd, 2007

TIME: 6.15PM
COST: $50(includes lunch) $15 CANCELLATION FEE

DURATION OF CLASS: 2 1/2hrs Approx
Pls bring containers for leftovers
Check out my BLOG
http://blog.shobasindiancooking.com/

Tuesday, June 12, 2007

Mango Punch Recipe

MANGO PUNCH

Mango Pulp……………1 16oz can
7 up………….1 2litre bottle
vanilla ice cream………….2 large scoops
sugar……………..2 tblsps

Mix all the ingredients in a large punch. Add crushed ice and serve………ENJOY!!!

You may spike the drink with Vodka or Rum

Friday, June 1, 2007

Mango Punch

This is a great recipe for a punch bowl for big parties. I always made this for my boys birthdays and as they got older and were allowed to try some alcohol, they used to spike this mango punch with some vodka or champagne. It tastes great both virgin or spiked.
Recipe and pictures will follow.

Sunday, May 27, 2007

Couples Night!

Hi Everyone!
This past Friday (May 25th) I had my second couples night cooking class. It was a huge success with praise from all of my attendees. I had a total of 10 people attend who were great students! Below I have posted a sample menu from that night and some pictures as well.

Shoba


COUPLE’S NIGHT

DINNER MENU

MAY 25th, 2007

Bagaara Baingan

Baby egg plant cooked with fresh coconut, roasted peanuts, sesame seeds masala into a thick curry.

Chicken Tandoori

Chicken quarters marinated in yogurt and spices. Baked in the oven.

Daal makhani

Made from Lentils. Cooked in pressure cooker and seasoned with fried onions, garam masala spice paste and sour cream.

Kheema Samosas

Ground lamb or beef or turkey cooked with spices and stuffed in a tortilla and deep fried.

Golden Fried Shrimp

Jumbo shrimp marinated in spice and deep fried. Then sautéed with finely chopped ginger, garlic, green chilies and cilantro.

Banana Wantons

Bananas sautéed in butter, brown sugar, and cardamom powder. This is stuffed in filo and baked. Served with ice cream.






Friday, May 18, 2007

Tandoori Shrimp

Hi Everyone!
I tried a tandoori shrimp with crispy okra recipe for a luncheon I had on Wednesday. I wish the okra was crispier but I used shallow frying instead of deep frying to keep it low in calories. The tandoori shrimp came out great! I also made chicken biriyani, which is curried chicken cooked in fragrant basamati rice. Also, I made tuna fish patties which are always a big hit in my cooking classes. I have posted the tandoori shrimp recipe below. Please check back often for more recipes!

Shoba


Tandoori Shrimp



Shrimp Ingredients:

Jumbo shrimp……........……..1 lb

Yogurt……………............…..¼ cup

Tandoori powder…….......…..1 tsp

Chili powder…...................….1 tsp

Turmeric…..............................½ tsp

Coriander powder…...........….1 tsp

Garlic and ginger paste……...1 tsp

Olive oil………...................…2 tblsps

Salt………...............................to taste

Garnish Ingredients:

Okra……...........................….1 lb cut into thin strips

Garam masala…….................1 tsp

Chick pea flour….............…..1 tblsp

Chilli powder…..................…½ tsp

Yogurt…………….............…2 tsps

Salt…......................................to taste

Chaat masala…………....…..½ tsp

Lime juice……...................…juice of half lime

Red onion………......…...…..½ onion thinly sliced

Cilantro…….......................…¼ cup


Method Shrimp:

Mix yogurt, salt, tandoori powder, chili powder, coriander powder, garlic/ginger paste, olive oil, and turmeric powder together. Then add shrimp to the yogurt mixture and marinate for 4 hrs or overnight. Grill the shrimp on a grill pan or on an outdoor grill until done.


Method Garnish:

Mix sliced okra with salt, garam masala, chick pea flour, chili powder, yogurt, and deep fry until crisp. In serving bowl mix fried okra with sliced red onion, chopped cilantro, and sprinkle with chaat masala. Serve with grilled tandoori prawns…………….ENJOY!!!

Monday, May 14, 2007

Welcome!

Hi
Welcome to my blog! My name is Shoba and I am an Indian living in Chicago. I teach Indian cooking classes in my Glenview home. I cook both traditional south Indian and North Indian dishes. More to come.

Thanks,
Shoba