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 .