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March 18, 2008

Upcoming Cooking Classes in Spring

Hello Everyone,

These are my upcoming classes in Spring at Sac Co-op and Whole Foods market. The classes are going to be very exciting, coz I am going to be teaching a few dishes from my blogger friends and a few from Hari Nayak's, Modern Indian Cooking and rest my mom's recipes.

The text from here on is completely from the flyers from Whole Foods and Sac Co op

Classes at the Co-op

Vegetarian Indian Dhals and Lentils - Monday, May 19, 6-8:30 pm

Lentils make up a huge part of the vegetarian Indian diet because they are high in protein and endlessly versatile. This class features a variety of lentil dishes including khichdi – basmati rice cooked with mung dhal seasoned with ginger, onion and tomatoes; moogambat – sprouted green mung beans cooked in roasted coconut sauce, and toor dhal chutney – roasted lentils ground with chili and tamarind. We will also enjoy a cool tomato raita and a seasonal fruit chaat for something sweet.

Cool Indian Dishes for Hot Sacramento Nights – Vegetarian

Monday, June 2, 6-8:30 pm

These dishes are sweet and spicy and sure to cool you off on those days when the mercury rises. We’ll make mango milkshakes seasoned with a dash of cardamom; pineapple raita sprinkled with cayenne; strawberry shrikand – puréed strawberries in yogurt and honey garnished with pistachios; and chickpea sundal – split chickpeas boiled and sautéed with coconut, cumin and seasoned with red chili. Bonus recipe: watermelon pancakes – a regional Indian specialty.

The Indian Oven
Tuesdays, April 29, May 13 and June 17, 6-8:30 pm

Exotic Indian Flavors
May 13
Menu: Aromatic ground lamb with fresh green peas and cumin; eggplant relish; curried eggs, and saffron rice with raisins and silvered almonds

Indian Specialties
June 17
Menu: Masala spiced nut mix; Egg biryani; Prawns balchao; yogurt relish and sweet pineapple kesari

Call the co-op @ 916-455-2667 to register for classes.

March 15, 2008

Designer Oatmeal?

Who says you cant dress up an ugly duckling? I was from the school that oat meal was meant for horses and should stay that way, until I decided to use my imagination. I should say the ugly duckling looks pretty. All of you who staunchly believe that you wont ever touch oatmeal, try this option with an open mind and see how you feel.

After having resisted oatmeal for 7 years, this is the first time that I have been regularly having oatmeal for breakfast.

Water - 1 cup
Quaker Oats -1/2 cup
Raisins - 1 tbsp
Milk - 1/3 cup
Brown Sugar - 1 tsp
Saffron - 2 strands
Pistachio - 1 tsp chopped

  • Bring water to a boil.
  • Add the oats and raisins to boiling water.
  • Cook the oats on medium low (takes 3 to 4 minutes)
  • Now stir in the milk and brown sugar
  • Crush saffron between your fingers and add that to the oatmeal as well.
  • Let the saffron infuse into the oatmeal
  • Garnish with pistachio and serve.

The other option is to add a dash of cardamom. Try this and I hope we have more oatmeal converts :)

This designer Oatmeal goes to Mansi who is hosting WBB, short for Weekend Breakfast Blogging, an event started by Nandita of Saffron Trail. The theme for this edition is Balanced Breakfast.

March 07, 2008

Vegetable Cutlets and on live TV

With the TV show host Tina Macua from CBS13/CW31, before the broadcast. Tina is a very lively anchor full of energy, and fun to work with. Here is the link to the TV website.

When CBS13/CW31 sent me an email that they would be interested in having me do a TV segment, I was thrilled to bits. Cooking gives me happiness and promoting Indian cooking makes me even more happier.

We thought about what I should showcase to the audience and singled out Vegetable Cutlets, for the simple reason that it has simple ingredients, easy to make, something that everyone can relate to(burger?). Gave a quick call to amma to verify the recipe ( I always need that) and I was ready to rock and roll.

Vegetable Cutlets

Mashed potato – 1 cup
Onion – ½ cup finely chopped
Carrots – ½ cup finely chopped
Peas – ¼ cup
Green Beans – ¼ cup finely chopped
Ginger – ¼ tsp minced
Garlic – ½ tsp minced
Oil – 3 tbsp
Garam Masala – ¼ tsp
Cayenne powder – ¼ tsp
Turmeric powder – ½ tsp
Salt – ½ tsp
All purpose Flour – 1/3 cup
Water – ½ cup
Bread crumbs – ½ cup

  • Boil and mash the potatoes finely and set aside.
  • Chop or use a food processor and mince all the vegetables separately.
  • Heat a non stick pan with one tablespoon of oil.
  • When the oil is hot, start by adding the ginger and garlic first and cook for 30 seconds
  • Then add the onions and cook until they turn translucent
  • Add the salt, cayenne, turmeric, garam masala and saute for 30 seconds.
  • Now add the vegetables except the potato and cook for 2 minutes and switch off the stove.
  • Mix the mashed potatoes with the other vegetables until they come together.
  • Let the mixture cool. Make small round patties and flatten them between the palm of your hands with 2 tbsp of the mixture.
  • In the meanwhile whisk the flour in water until there are no lumps. It would look like a crepe batter.
  • Heat 2 tbsp of oil in a non stick pan or cast iron skillet.
  • When the oil is hot, dip the patties quickly in the all purpose flour batter and dredge it with bread crumbs and let the cutlets cook on each side for 2 minutes or until they turn golden brown.

Serve with ketchup on the side
Yield: Makes 8 to 9 cutlets

Other options:

Make larger patties and serve them as a burger for kids.
You can make the patties and store in the freezer until you are ready to cook them. When you are ready to cook, dip them in the flour batter, dredge in bread crumbs and cook.
For a healthier version, spray the cutlets with Pam spray and bake in a preheated oven (350) for 15 minutes.