Schedule of up-coming classes

Classic Vegetarian Cuisine I (Introductory class): 3hrs

Learn basics of traditional Indian cooking with a complete knowledge of Indian spices, herbs and its medicinal values From Mala Patel. Experience the world of Indian cooking where Indian food comes to life with wonderful flavors produced by the Indian spices. Learn to use them to make a wholesome meal from scratch. Spend the day cooking an authentic feast (breakfast, lunch and dinner) served in traditional Indian atmosphere.

Menu: Indian chai tea, Appetizer- Spinach Pakora's. Main course: Chickpea Curry (Chole-Puri), or Vegetable Pulav rice, Puri (Indian bread), Yogurt Cucumber raita,

Classic Non-Vegetarian Cuisine II: ( Introductory class): 3hrs

Indian Appetizers and Snacks: 3hrs

This is a 2 week session. Lots of hands-on in this class.

Snacks and appetizers are an important part of Indian cuisine. They can be treated as appetizing savories to be served before a meal or as light dishes for lunch or supper, or they can be used as side dishes for a more substantial meal. The majority of them can be eaten hot or cold.

Menu: Alu Wada (spiced potatoes balls dipped in chickpea batter, and fried to perfection), baked Puff pastries with vegetable filling, Samosa, Steamed Dhokla's, Spicy Rice crispy snack mix with peanuts, crispy spicy puri, Green Peas Kachori (tasty tangy stuffing made with peas, coconut, chilies and stuffed in flour pastry and deep fried), vegetable kebabs, papdi chaat or corn bhel, veg. sushi rolls Indian style, all of the above served with sweet brown chutney, and green chutney.

North Indian Exotic Escape: 3hrs.

South Indian Exotic escape: 3hrs.

The South Indian food is a succulent blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. South Indian cuisine is rice based. Batter made from rice and beans is used to make a wonderful Masala Dosas (Thin crispy crepes filled with Onion and potatoes filling), idlis (steamed cakes), and uttapams (rice and beans pancake topped with onion, cilantro, tomatoes and green chilies). These items are magnificent and delicious besides being nourishing and digestible (due to the fermenting process of rice and beans batter). They are combined with Sambhar (lentil soup), coconut chutney and yogurt chutney.

Menu: Upma (appetizer), Masala Dosa (rice and bean crepes with spiced potatoes & onion filling), Sambhar soup, coconut chutney, yogurt chutney.

Muglai Feast-Royal Food from India (Non-Vegetarian style): 3hrs.

Experience the exotic spices and flavors of Mughlai (shahi or Royal) Indian cuisine. These rich and aromatic dishes were originally prepared for the royal emperors of the moughal era and continue to be immensely popular internationally. Chicken tikka Masala is an all time favorite dish liked by all.

Menu: Appetizer: Assorted Vegetable Pakoda's. Dinner: Chicken Tikka Masala, Garlic Naan, Jeera Rice, served with Mango Lassi.

A La Carte Menu's (1 ½ hr (90min.)class)

(If you have already taken Introductory Classic vegetarian cuisine class, these would be great classes to learn variety of individual curries and bread or rice, by avoiding redundancy of same menu.)

Savings on Cost and Time (All Vegetarian)

1. Mutter Paneer (curried creamy green peas curry with Paneer or tofu in onions garlic tomatoe sauce.), with Puri bread (India's most celebrated bread)

3.Malai Kofta Curry (creamy onion tomatoe sauce with fried seasoned balls made with potatoes, paneer cashew $ raisines) accompanied with Layered Paratha (layered flat bread).

5. Baigan Bhurta (roasted eggplant in onion garlic tomatoes sauce) with open fire roasted roti (Bread).

Paneer tikka Masala (like chicken tikka masala) with cumin fried rice.