Cooking Class Schedule

Saturday, December 12, 2009

Shrimp on toast with coconut sauce

Jinga with coconut sauce on toast(Prawns on french bread)

Tuesday, November 10, 2009

Franklin Park Library Cooking Event-Nov 10th ,2009

Cumin Rice-Fragrant basmati rice cooked with cumin and green peas.
Chicken Curry-Tender pieces of chicken cooked with spices and yogurt and sour cream.
Vegetarian Samosas-Potatoe stir fry wrapped in flour tortilla filling and deep fried.
Yogurt Raita-Finely chopped cucumber,tomatoe,onion mixed with yogurt and sour cream.
Kheer-Dessert made with milk, roasted thin vermicelli,cashew bits and flavored with cardamom.

Tuesday, October 20, 2009

Diwali with Kids

Gillian doing 'Aarthi' for the guys

Tuesday, October 13, 2009

Shoba's India Trip Pictures

Mom,Uma and Shoba

Walking up the aisle

Bride all dressed up

Indian Bride getting her feet painted red

Indian Bride getting ready

Dinner at copper chimney restaurant, Chandigarh,India

Suresh enjoying lunch at Dhabha in Chandigarh,India

Shoba enjoying watermelon juice at Maurya Sheraton Hotel

Feast at Bhukara Restaurant in Delhi,India

Sunday, September 13, 2009

Recipe For Chicken Makhani

My version of chicken makhani is what I cooked at the Glenview Farmers Market on Sept 5th, 2009.I served it with basmati rice cooked with green peas and cumin, and also yogurt,cucumber, tomatoes and onion raita.
Lot of you were asking me recipe and here it is....
Chicken…. 1 1/2lbs of boneless skinless thighs
Fenugreek leaves (methi)…………….. 2tblsps (optional)
Yogurt………… 1cup
Sour cream………………. 1/2cup
Coriander powder………… 1tsp
Chili powder………….. 1tsp
Tandoori powder…………. 1tsp
Garam masala………….. 1/2tsp
Turmeric………… 1/2tsp
*Garlic and Ginger paste……………… 1tsp (G&G paste)
Salt to taste
Olive oil 3tblsps
Onions finely chopped

Heat a medium size pan and add oil. Fry chopped onions until translucent. Add G&G paste and cook for a few minutes.
Add fenugreek, stir and cook another couple of minutes. Add chicken pieces and cook for a minutes. Then add turmeric, chillipowder, garam masala, coriander powder, tandoori powder and salt.
Stir and cook for a minute or two. Mix together yogurt and sour cream and add to chicken. Mix well and leave it to simmer on med to low heat for about 20mins or until little oil floats on top. Serve hot with naan or chapathi.
*Garlic and ginger paste-Grind equal amounts of garlic and fresh ginger with 1/2tsp turmeric to a smooth paste.


Basmati rice…….. 1cup
Water……….. 2cups
Frozen peas or mixed vegetables….. 1cup
Cumin……….. 1tsp
Salt………………… to taste
Olive oil……………1/4 cup
Butter ……..2tblsps
Wash rice and soak in water for little while. Steam frozen vegetables/green peas in the microwave for 3mins.
Heat a med size pan and add olive oil and butter. Add cumin and then add steamed vegetables. Cook for 2 mins. Then drain water from the rice and add rice to the pan. Stir fry the rice very gently, making sure the grains are not broken. Add two cups of water. Add salt to taste and cover and let it come to boil. Lower the heat to very low and cook for exactly 20mins. When done fluff with fork very gently and serve immediately on a platter. Serve with any curry and raita…………ENJOY!!!


A cool , creamy side is a must with spicy Indian food. Whole milk yogurt soothes the palate and stands up to the spicier dishes. This is a tasty dip with pitas or a Biriyani. Quick to prepare and will stay in the fridge for couple of days.
Cucumber……………1 grated or chopped small cubes
Onion…….1 med chopped fine
Tomatoes……2 chopped fine
Yogurt………..1 cup
Sour cream…………..1 cup
Roasted Cumin powder……….pinch
Mint leaves…for garnish
Salt…… taste
Mix all ingredients together and garnish with roasted cumin powder and mint leaves. Serve with biriyani or any spicy Indian food…………ENJOY!!!

Thursday, August 27, 2009

Indian Food at Glenview Farmers Market-Sept 5th, 2009

FYI,I will be at the Chefs Table at Glenview Farmers Market on saturday Sept 5th from 10am to 11am and will be passing out sample food.I will also have Indian Spice Box and a spice packet available for purchase.
Hope to See there...........

Tuesday, August 18, 2009

Private Cooking Class-Aug 26th, 2009

Aug 26th, 2009

Chicken Kurma-Chicken made with cashew paste and lightly flavored with fenugreek.
Dal Makhani-Whole lentils cooked and seasoned with curry paste and fresh cream or sour cream.
Peas and Cumin Rice-Fragrant basmati rice cooked with green peas and cumin.
Raita-Chopped cucumber, tomatoes and onion mixed with creamy yogurt.

DATE: Aug 26th, 2009
TIME: 12:30pm
COST: $110
PHONE: 847-657-9226-home / 847-778-6973-cell
DURATION OF CLASS: 2 ½ hrs Approx
Pls bring containers for leftovers,

Monday, August 17, 2009

Indian Cooking class-Date TBA

Shahi Kabobs-Ground meat kabobs flavored with spices and cashews and grilled.
Chattinad Chicken-A south Indian chicken curry made with a variety of spices and coconut milk.
Tawa Prawns-Jumbo shrimp sautéed in a ground masala of onions, red chillis and poppy seeds.
Paneer Masala-Cubed paneer cooked in a creamy sour cream sauce.
Bhoondi Raita-Store bought bhoodi (mini spicy fried chick pea balls) mixed with yogurt, garnished with roasted cumin powder.
Khubaani Kaa Mitha-A famous Hyderabad sweet made from dried apricots.
TIME: 6:00pm weekdays
TIME: 12:30pm Saturdays
PHONE: 847-657-9226-home / 847-778-6973-cell
DURATION OF CLASS: 2 ½ hrs Approx
Pls bring containers for leftovers,

Sunday, July 19, 2009

Menu For The Bestchefs Class-July 28th, 2009

July 28th, 2009

Kaati Rolls-Chicken tikka or ground meat kabobs rolled in tortilla.

Cauliflower-Sautéed cauliflower florets with seasoning and green peas.

Chapatti-Indian flat bread made from whole wheat dough, rolled and fried on a skillet.

Chole (Chick Pea Curry)-Chick peas cooked with ground onion and spices

Homemade Yogurt-Simple and easy way to making yogurt at home.

Date: July 28, 2009
Time: 07:00 PM - 09:00 PM
Place: Northwest Suburban Class Location Pappadeaux Seafood Kitchen, in Arlington Hts., IL
• Four Member Registrations for this class - $100.00 (USD)
• Four Non-member Registrations for this class - $140.00 (USD)
• One Member Registration for this class - $25.00 (USD)
• Three Member Registrations for this class - $75.00 (USD)
• Three Non-Member Registrations for this class - $105.00 (USD)
• Two Member Registrations for this class - $50.00 (USD)
• Two Non-Member Registrations for this class - $70.00 (USD)
• One Non-Member Registration for this class - $35.00 (USD)

Thursday, July 16, 2009

My article/photo and recipe on todays issue of Glenview Announcements

Tandoori fearless
Glenview chef simplifies the art of East Indian cookery

July 16, 2009
by VERONICA HINKE Contributor

If you're hotter than a tandoori oven for Indian food, but panicky about cooking with exotic spices at home, fear not. Just get used to the spices. "The trend has been absolutely drastic," said Shirish Sanghavi, CEO and president of Indian Groceries & Spices, a wholesale store in Skokie. "More restaurants, both Indian and non-Indian, are ordering Indian spices from me," he said. He's noticed his spice sales, especially of turmeric, have increased 40 percent in the past two years.

Glenview resident Shoba Havalad teaches home cooks about Indian spices during cooking classes in her own kitchen. "People who have never cooked Indian food are surprised that it's not as complicated as they thought it was going to be," Havalad said.
» Click to enlarge image
Glenview personal chef Shoba Havalad makes chicken the center of several of her Indian Cooking 101 classes, such as Chicken Makhani, front, and Tandoori Chicken, back. Classes, hosted by Bill Lavery of Cooking with the Best Chefs at Pappadeaux Seafood Kitchen in Arlington Heights, continue on July 28 and Aug. 25. Visit
(Rob Hart/Staff Photographer)

» Click to enlarge image
Tandoori Chicken prepared by Glenview personal chef Shoba Havalad is just one of the recipes included in Indian Cooking 101 hosted by Bill Lavery of Cooking with the Best Chefs at Pappadeaux Seafood Kitchen in Arlington Heights. Upcoming classes are July 28 and Aug. 25. Visit
(Rob Hart/Staff Photographer)

» Click to enlarge image
Glenview personal chef Shoba Havalad stirs up her curry chicken dish in a yogurt and sour cream sauce during Indian Cooking 101 hosted by Bill Lavery of Cooking with the Best Chefs at Pappadeaux Seafood Kitchen in Arlington Heights.
(Rob Hart/Staff Photographer)

That's what students discovered at her community class at Pappadeaux Seafood Kitchen in Arlington Heights. The first of a three-part series, which is being presented by Cooking With the Best Chefs culinary club, featured simple recipes for lentil soup, chicken curry, potato stir fry and cucumber yogurt salad. Upcoming classes, on July 28 and Aug. 25, will feature more specialties of Havalad's hometown in Southern India. She will cover foods such as homemade yogurt, cauliflower stir fry and Chicken Biriyani, a creamy chicken curry. "The recipes will be a bit more challenging, but still within reach of home cooks," Havalad said.

For most of her dishes, Havalad gently folded ingredients together, stir-frying them in olive oil in a pan on a stovetop. She roasted mustard seeds, and listened for them to pop, a sound signaling that the seed had broken, exposing oils that emit flavor. She continued to stir fry, lightly scattering golden yellow turmeric, earthy brown cumin or sandy brown coriander powder into the food.

"People who try Indian food for the first time say it isn't necessarily spicy, but rather that they notice a blend of spices," said Nidhi Trikha, co-owner of Spicy Bites, an Indian cafe she opened with her husband last September in Vernon Hills. They also own Spice Bazaar, a Vernon Hills grocery store that sells Indian food and ingredients.

Havalad has taken the guesswork out of finding spices, too. She makes and sells spice boxes, seven spices arranged in tiny silver bowls on a round silver tray. The spice boxes usually include garam masala, a blend of cardamom, cloves, mace, cinnamon, cumin, coriander, fennel, black peppercorns and fenugreek.

She uses "hung yogurt" in many of her recipes, so named because it has been wrapped in muslin cloth and hung to reduce liquid. She said Greek yogurt is a suitable replacement.

And if you're afraid you'll need a monstrous tandoori oven, a clay oven traditionally used to cook Indian food at up to 700 degrees, Havalad suggested a feasible alternative. "It's difficult to get a tandoori into a kitchen," she said with a laugh. Cook food such as chicken or lamb in a traditional kitchen stove, at 400 degrees for 45 minutes. Use a broiler pan to catch liquids, as the intense heat will render a significant amount of fats and water out of the meat.

To learn more about Havalad's spices or classes, visit:
Shoba Havalad's Chicken Curry

2 lbs. boneless, skinless chicken, cubed
1 C yogurt
1/2 cup sour cream
6-7 cashews, pounded to a powder consistency
4 cloves
1-inch piece cinnamon
1/4 tsp. turmeric
2 tsp. chili powder
1 1/2 tsp. coriander powder
1 tsp. garam masala
1/2 tsp. garlic paste
1/2 tsp. ginger paste
2 tomatoes, cut in small wedges
1 medium onion, chopped
Salt, to taste
1/2 C cilantro, chopped
2 T olive oil

Heat a large frying pan and add olive oil. Add cloves and cinnamon. Add chopped onions and fry for 5 minutes. Combine garlic and ginger and make into a paste. Add to onions and saute for 3 minutes. Add chicken and stir fry until chicken turns white. Add turmeric, chili powder, coriander powder, garam masala and salt. Add chopped tomatoes, cashew powder, and cover. Simmer for 10 minutes and mix well. Cook another 15-20 minutes or until chicken is completely cooked. Garnish with chopped cilantro and serve hot over rice with naan bread.
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Monday, July 13, 2009

Indian Cooking Class-July 22nd, 2009

July 22nd, 2009

Fish Curry-Tender pieces of catfish or tilapia cooked with ground tomatoes, tamarind and fresh coconut paste.
Mirchi Kaa Saalan-Banana or Cuban peppers cooked in roasted spices and coconut masala.
Paneer Masala-Cubed paneer cooked in a creamy and spicy sour cream sauce.
Meat Cutlets-Ground lamb or turkey patties mixed with onions and cilantro and shallow fried
Biriyani- Chicken cooked with spices and dry fried and incorporated with fragrant fried basmati rice.
Carrot Raita-Grated carrots sautéed with onion, green chillis and mixed creamy yogurt
Banana Wantons-Chopped bananas sautéed in butter and brown sugar. Wrapped in filo, baked and served with a scoop of vanilla ice cream.
DATE: July 22nd, 2009
TIME: 6:30pm

Thursday, July 2, 2009

Menu Of The Week-June 29th, 2009

June 29th, 2009

Flour tortillas stuffed with spiced potatoes and deep fried.
Large shrimp marinated in spices and grilled with butter.
Green beans, cauliflowers and potatoes chunks cooked with fresh coconut.
Curried chicken cooked with fragrant basmati rice.
Indian style ice cream made with fresh ripe mango and cool whip.

DATE: June 29th, 2009
TIME: 4:00pm

Indian Cooking Class-June 29th, 2009

Friday, June 26, 2009

Comments from Bill Lavery

Hi Shoba,
> Thank you for doing a great
> class with me last night! Everyone who attended enjoyed the
> dishes. One person
> asked me the name of the dish with the chicken legs and
> thighs. Another's
> favorite is Rogan Josh and would appreciate learning it at
> another class. We
> should look at forming another class that's not part of
> the Indian Cuisine
> Series, for September. I'm sending you a thank you note
> and check in the
> mail.I appreciate how organized
> you were and taking the time to go through each dish with
> me last Friday. Your
> son was very nice to help you last night. I hope we can
> teach many classes
> together in the future! Thanks again for the class and the
> samples you gave
> me!
> Bill
> Lavery
> Publisher &
> Editor, Chicago Food &
> Beverage
> Founder & Host,
> Cooking with the Best
> Chefs(SM)
> Cooking
> Classes, Day Trips &
> Food & Wine Festivals, Mushroom Forays, Restaurant
> Tours, USA
> Regional Weekend Cooking Trips, and Wine
> Dinners.
> 831 W. Heritage
> Drive
> Addison, IL
> 60101-3165
> Tel:
> 630.359.4600
> E-mail:
> Web Site:

Tuesday, June 23, 2009

Cooking with the Best Chefs-July 28th, 2009

The second of the three part series Indian Cooking with the Best Chefs is on July 28th, 2009 7pm-9pm at Pappadeaux Seafood Restaurant, Arlington Hts.

Demonstrating making yogurt at home.
Indian flat bread made with wheat flour.
Turkey or lamb rolled in a roti which has been dipped in egg and fried, and served with a relish of onion, fresh mint and lime juice.
Vegetarian dish of stir-fried cauliflower and peas with mustard and cumin seeds
Garbanzo beans cooked with onion and tomato in a saucy curry with mild spices. Register by 7/22/09.

Sunday, June 14, 2009

Dinner for Bill Lavery of cooking with bestchefs

Here is what I cooked for Bill........
Potatoe Stir Fry:
Cubed, boiled potatoes seasoned with mustard,cumin,curry leaves,chopped onions and green chillis.
Easy Chicken Curry:
Chicken cooked with yogurt,sour cream,cashew powder and spices.
Red daal cooked with turmeric and seasoned with dry red chillis,mustard, cumin and grated ginger
Finely chopped cucumber,tomatoes and onions mixed with yogurt and sour cream. Its a great condiment to cool off your pallet while eating spicy food.
Plain basmati rice cooked to perfection.

This is the menu for the class on June 16th, 2009 at Pappadeaux restaurant. I cooked this menu for Bill as a preview to the upcoming class. Bill loved it!!!

Sunday, June 7, 2009

Indian Cuisine 101 with Chef Shoba Havalad on June 16th

Date: Tuesday, June 16
Time: 7-9 p.m.
Location: Pappadeaux Seafood Kitchen, in Arlington Hts., IL

Indian Cuisine 101 with Shoba Havalad, Private Chef, Glenview, IL: Learn the basics of Indian cooking and the many flavors of India’s 28 states, as part of a on-going series of classes featuring Indian Cuisine. In the introductory class, learn what food products are commonplace in a Indian household and how to make a simple rice that is the base for all currys and eaten at every Indian meal. Also, a quick Potato Stir-Fry with boiled cubed potatoes, drained and stir-fried with mustard seed, cumin, coriander, onion, and green chilies; Raita Yogurt Salad, plain yogurt mixed with sour cream, cucumber, onion and tomato; DAAL, a popular lentil soup with lentils boiled with turmeric, mustard seeds, red chilies and cumin; and Easy Chicken Curry, a simple curry with chicken breast, yogurt, tomato, and Indian spices. Register by 6/10/09.

Link to Register for this Class: