Cooking Class Schedule

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!!!!