Cooking Class Schedule

Sunday, August 17, 2008

Private Partys and More.....

Monday, August 11, 2008

Private Partys and More.....
Shobas Indian Cooking Classes-Private Partys:Pick an occasion! Want to have dinner party with a Bollywood theme? Celebrate a best friends birthday? Or you just want to take a class and can't line up your dates with my published schedule. No problem! these classes are always enjoyable and reinforces my belief that cooking together is one of the most fun and relaxing way of spending time with your fellow human beings. If you'd like plan your own dinner, gather your friends and I will tailor a menu of your choice. Prices vary depending on the menu choices.

Private Partys-Sample Menu Choices

If it's a special occasion, make it a special menu.
We can set up the class with your favorite dishes and budget in mind. We can do anything from a completely veggie menu to a seafood extravaganza or a scrumptious mogulai cuisine menu with lamb biriyani and reshmi kabobs. Here are a couple of sample menus:
· Seafood Menu-Tuna fish cutlets-mixed with mashed potatoes and spices. -Shrimp masala- made with coconut, black pepper and dry chili masala
-Fish curry-boneless pieces of fish in a hot and tangy tamarind coconut sauce
-Basmati Pulav- Seasoned with cumin; topped with Caramelized Onions-Baby Potatoes in a Fragrant cashew and methi Sauce-Banana wantons-sautéed sweetened sliced bananas with cardamom powder.
· Veggie Menu-Crispy Bindi masala-thin strips of okra sautéed with chick pea flour and spices-Baagara baingan- Sautéed Whole Indian baby Eggplant with Coconut-peanut stuffing
-Dal-Lentils cooked with Tomato, seasoned with mustard and Curry leaves -Sautéed grated Carrots with onions and chilies and yogurt sauce-Shrikand- Creamy Yogurt Dessert with Saffron and Pistachios.
· Mogulai Menu
-Lamb biriyani…….basmati rice and lamb cooked with spices
-Kabobs-minced lamb or turkey kabobs
-Mirchi kaa salan-banana peppers and bell peppers cooked in a creamy sauce
-Qurbani-dried apricot cooked with sugar and cardamom flavor, served with custard or cream.
If you have an upcoming event and you'd like to discuss the possibility of hosting it at Shoba's Indian Kitchen, please call me at 847-657-9226-home 847-778-6973-cell or email me at shoba_havalad@yahoo.com

Friday, August 15, 2008

Take Home Chef Class-Aug 15th, 2008

Hi....
My 'Take Home Chef' class tonight was wonderful. It was my first 'away' class and I was a bit nervous. Surprisingly it went well and both Bridget and Eric made me feel very comfortable and at home.
Besides the published menu I also had kheema samosas and khatti meethi chewda for appetizers and Baklava for dessert.
TAKE HOME CHEF MENU AUG 15th, 2008
BAGAARA BAINGAN Baby egg plant cooked in a ground masala of roasted peanuts, sesame seeds, coriander seeds, garlic, fresh coconut and dry red chillis.
TANDOORI PRAWNS Jumbo shrimp marinated in tandoori spice masala and grilled with butter.
DAAL MAKHANI Whole lentils cooked and seasoned with curry paste and finish with fresh cream or sour cream.
VEGETABLE BIRYANI Fragrant basmati rice cooked with mixed vegetables and whole spices. CHICKEN MAKHANI Chicken cooked in a spicy, creamy yogurt and sour cream sauce and lightly flavored with fenugreek leaves.
VEGETABLE KURMA Green beans, cauliflower and potatoes cooked in creamy fresh coconut masala.
DATE: Aug 15th, 2008 PLACE: 5217 North Wayne Ave, Chicago 60640
TIME: 7pm COST: $55 per person plus $120 Take Home Chef Charges ($15 per person CANCELLATION FEE) PHONE: 847-657-9226-home / 847-778-6973-cell DURATION OF CLASS: 2 ½ hrs Approx Pls bring containers for leftovers .




















Monday, August 11, 2008

Private Partys and More.....

Shobas Indian Cooking Classes-Private Partys:
Pick an occasion! Want to have dinner party with a Bollywood theme? Celebrate a best friends birthday? Or you just want to take a class and can't line up your dates with my published schedule. No problem! these classes are always enjoyable and reinforces my belief that cooking together is one of the most fun and relaxing way of spending time with your fellow human beings. If you'd like plan your own dinner, gather your friends and I will tailor a menu of your choice. Prices vary depending on the menu choices.

Tuesday, July 15, 2008

Cooking Class 07/14/08

Hi Everybody!
The cooking class last evening was a blast. I had eight people and it was loud and everyone seemed to have had a great time.
I got a email from Mr Hernandez at Macy's Culinary Studio and he would like come observe one of my cooking classes. So I am very excited and will be scheduling one very soon. I will keep you guys posted.
Meanwhile enjoy these pictures from my last evening cooking class.














Sunday, July 13, 2008

Indian Cooking Class Menu-July 14th, 2008

CHILI CHICKEN
Boneless pieces of chicken marinated with garlic ginger paste, soy sauce and corn flour. Deep fried and mixed with sauce and green
Chillis and curry leaves. Oriental twist!!
SAMBAR (Lentil Soup) Made from boiled yellow gram. Seasoned with cumin, mustard seeds and curry leaves and sambar powder.
VADA with SAMBAR (falafel) Ground split peas mixed with raw onion, cilantro, ginger, cumin and green chillis Made into patties and deep fried. Serve with pita or lentil soup.
VEGETARIAN SAMOSAS
Empanadas-Indian style. Potatoes curry stuffed in flour tortillas and deep fried.
EGG FRIED RICE Cooked rice stir fried with grated ginger, scallions and mixed with Soya sauce and sesame oil. It’s a good compliment to chilli chicken.
BANANA WONTONS
Bananas sautéed in butter, brown sugar and cardamom powder. Then wrapped in filo and baked. Served with ice cream.
DATE: 14th July, 2008
TIME: 430pm
COST: $55 ($15 CANCELLATION FEE)
PHONE: 847-657-9226-home / 847-778-6973-cell
DURATION OF CLASS: 2 ½ hrs Approx
Pls bring containers for leftovers
http://blog.shobasindiancooking.com and chefsline.com

Saturday, June 28, 2008

June 27th Indian Cooking Class

Hi Folks,
I had my first cooking class since my kitchen renovation. I had a new group of people and they enjoyed the class very much. Posted some pictures for you to see for yourselves.
We made succulent catfish curry with coconut and tamarind and tomatoe sauce. And paneer tikka masala with grilled tandoori paneer and creamy ground onion,tomatoe and fresh cream sauce. We also made fragrant basmati rice with sweet green peas and cumin. We grilled jumbo shrimp and served with a mango, cantaloupe, red onion, cilantro and chaat masala garnish.
And last but not least we made Lychee Kulfi and chilled in shot glasses and served garnished with fresh rasberry and mint............Bon Appetite!!!!





Preping Tray for Catfish Curry:


Preping Tray for Paneer Tikka Masala:


Jeera Rice:


Raita:


Tandoori Shrimp:


Preping Tray for Lychee Kulfi:


Ready for Class to Begin:


Table Setting For Dinner:


Paneer Tikka Masala:


Dan and Greg Stirring the Pot:


Shrimp is Ready:


Claudia making Paneer Masala:


Dan and Claudia grilling Paneer:


Paneer is Burning:


Kreg and Claudia:


Lychee Kulfi-Its Dessert Time!!!








Sunday, June 8, 2008

Shoba on ChefsLine Radio Talk Show

Hello Everybody!!
Recently I was on Blogtalk Radio on May 29th, 2008. We talked about kitchen renovations and Indian Cooking. Few of the dishes we talked about was BIRIYANI(recipe below). And also the mystery behind the word CURRY and CURRY LEAVES.
Click on the website to listen.


http://www.blogtalkradio.com/chefsline/2008/05/29/renovating-your-kitchenindian-cooking-with-chef-shoba


Chicken Biriyani

Chicken……………….2lbs boneless or with bones
Onion………………small onion chopped
Cloves…………4 pieces
Cinnamon………….small sticks
Cilantro……………..1/2cup chopped
Mint……………….1/4cup chopped
Garlic and ginger paste……………….11/2tblsps
Turmeric……………..1/4tsp
Chili powder………..2tsps
Coriander powder…………….1tsp
Garam masala………………1tsp
Yogurt……………..1/2cup
Salt….to taste

FOR Rice:
Basmati rice……………3cups washed and soaked
Onions…………….1 med size thin long cut
Green chilies………………..4-5 slit length wise
Black cumin……………pinch
Bay leaf……………….2
Star anise…………….1
Cloves……………..4
Cinnamon………small stick
Garam masala………..1tsp
Salt…to taste
Limejuice……….juice of one lime
Butter………1/2stick
Olive oil………..1/4cup
Cilantro………1/2cup chopped
Mint……..14cup chopped
GARNISH:
Fried onions boiled sliced eggs.
CONTINUED NEXT PAGE…….

METHOD:
In a med size pan add some oil and add cloves and cinnamon and cilantro and mint. Then add onions and stir for few minutes. Then add G&G paste. Fry for 2-3mins and then chicken. Stir until it loses its pink color and then add salt, tirmeric, coriander powder, garam masala, chili powder and mix well. Then add yogurt and stir.
Cover and leave it to cook on med to low heat for 15-20mins or until the chicken is cooked.
To cook rice…….
In another large 5qt dish add oil and butter. Add black cumin and star anise and bay leaf and cloves and cinnamon and chopped mint and cilantro. Stir for a minute and add chopped onion and green chilies. Cook for a few mines until onions are slightly brown. Add garam masala and salt and stir. Then add drained basmati rice.
Fry gently to mix all spices and making sure u doesn’t break the rice. Then add six cups of water. Then let it come to the first boil and add the cooked chicken and stir just a little and pour lime juice. Turn the fire down all the way to low and cover and cook for exactly 20mins. When done remove the rice to a large platter immediately and garnish….
Serve hot. ENJOY!!!!

Tuesday, May 13, 2008

Kitchen Remodeling Project-4 months




Hello Everybody,
As you can see I have been busy with my kitchen remodeling and so thats the reason for not posting on my blog. Its almost finished and hopefully I can start on my cooking classes soon.

Kitchen Remodeling Project-4 months






Here are some pictures of my newly remodeled kitchen....ENJOY!!

Kitchen Remodeling Project-4 months

Hi Everybody,
Finally!! I have my kitchen remodeling finished. Now begins the long process of organising all my kitchen stuff back in the new kitchen.
I can't wait to start my cooking classes again soon. I will keep you folks posted here on the upcoming events.
CHEERS!!



Posted by Picasa