A typical Indian meal combines salty, sweet, creamy, spicy, hot and pungent flavors. The basic menu is usually comprised of starch, a meat or fish main dish, vegetables, and chutney. Traditionally, Indian flatbread or basmati rice complement the other dishes to highlight a balanced spectrum of flavors. This culinary journey will explore the many facets of Indian cuisine, and give you confidence to prepare these amazing dishes on your own. Register for individual classes, or save 10% when you register online for the entire series in the same shopping cart. A $15 supply fee is payable to the instructor at each class. Week 1: Chole Bhature - Wednesday, February 13Menu: Chole Bhature (Fried dough with chickpea curry) and Semolina Halwa
Chole Bhature: is a dish from the Punjab region of the Indian subcontinent. This Punjabi dish is a combination of chana masala (spicy white chickpeas) and bhatura, a fried bread made from maida flour (soft wheat).
Semolina Halwa: It is a semolina based Indian sweet that originated in India. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera and in North India it is called sooji halwa. It is also served in Europe and United States as semolina pudding.
Week 2: Chicken Kabob - Wednesday, February 27Menu: Murgh Malai Chicken Kabab, Veggie Fritters & Panneer/Tofu Skewers
Murgh Malai Chicken Kabab: Murg Malai Kabab, Chicken Malai Kabab are irresistible tender, succulent and fragrant pieces of chicken that melts in your mouth as they are marinated in thick yogurt, cream/malai, cheese, saffron, herbs & spices, which adds a nice creaminess to the kababs.
Veggie Fritters & Panneer/Tofu Skewers: When grilling skewered vegetables and tofu/panneer, it doesn't get much simpler than this vegetarian and vegan recipe. All you really need in order to get some vegetarian food on the barbecue is a simple marinade, some pressed tofu or panneer and veggies -- try baby corn, mushrooms, onions, summer squash, cherry tomatoes, and really anything you like!
Week 3: Chicken Vindaloo - Wednesday, March 20Menu: Chicken Vindaloo & Naan with Mixed Lentil Salad
Chicken Vindaloo: Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it is not necessarily the spiciest dish available.
Naan: Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Middle East, Central Asia, and Indian subcontinent.
Mixed Lentil Salad: It is packed with lentils, lots of vegetables, creamy feta cheese and then topped off with a zippy dressing. As filling as it is, it’s also light and healthy.
Week 4: Stuffed Dosa - Wednesday, April 17Menu: Dosa with different stuffings and Tomato & Coconut Chutney
Dosa: Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram. Dosa is a typical part of the Southern Indian diet and popular all over the Indian subcontinent.
Tomato chutney: This is one of those quick chutney recipes that comes together in no time. It’s a very easy tomato chutney recipe with very few ingredients and goes well with idli and dosa.
Coconut chutney: Coconut chutney is a Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as curd, green chillies and coriander. It is served with dosa, idli and vada.
Week 5: Palak Panneer - Wednesday, May 1Menu: Palak Panneer with Mixed Vegetable Rice and Chapati
Palak Panneer: Palak paneer is a vegetarian dish from the punjab region, consisting of paneer in a thick paste made from puréed spinach and seasoned with garlic, garam masala, and other spices. Palak paneer may be called saag paneer in some restaurants in the US.
Mixed Vegetable Rice: Veg Pulao is a comfort and satisfying complete meal, cooked with aromatic rice (basmati), mixed vegetables & whole spices. This makes a healthy, nutritious & delicious one pot meal.
Chapatti: Chapati, also known as roti, phulka and roshi, is an unleavened flatbread from the Indian Subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean.
Week 6: Dal Makhani - Wednesday, May 15Menu - Dal Makhani & Cumin Basmati Rice with Cucumber Yogurt Raita.
Dal Makhani: Dal makhani or dal makhni is a popular dish from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil, red kidney beans, butter and cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy.
Cucumber Yogurt Raita: This cool, creamy condiment is a must with spicy Indian recipes. Whole-milk yogurt soothes the palate and stands up to the spicier dishes.
Cumin Basmati Rice: Cumin rice is an earthy and slightly peppery dish that can be used as the base for many meals.