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.