Sauteed Plantains

Growing up, this simple sauteed plantains or Steamed plantains was a after school snack that mom would make for this. During my last trip to India, I had amma make both of them on the same day. At the Co-Op, our original plan was to just make steamed plantains and when we had extra plantains, we decided to make this as well. Ironically, most folks liked this better than the steamed ones. I personally love both. When I am in the mood for healthy foods - steamed plantain is the choice and when I want to really indulge in a dessert that brings back memories and loaded with ghee and sugar, this is the one I want.

This is traditionally made with Jaggery, but we made it with dark brown sugar in the class and it turned out just fine. You can serve this hot with a dollop of Vanilla ice cream too.

Enjoy the video from the tv segment on CBS 13


Ripe Plantains - 2
Butter/Ghee - 4 T
Brown Sugar - About 5 T or per your taste
Cardamom powder - 1/8th tsp

Peel the plantains and cut them in half inch thick rounds.
Heat the butter in a skillet on medium low heat and wait for the butter to melt completely.
Place the thin rounds of plantain on the skillet and cook on both sides till the plantain changes to a golden brown color.
Sprinkle the cardamom powder and brown sugar and cook for a few seconds until the brown sugar melts over the plantains.



On another note, I have two classes at Whole Foods this month.

Register online, stop in the store to sign up or call Customer Service at 916-488-2800.

• Monday, November 10th

  Vegetarian with an Indian Flair

  6:00 p.m. $45

  With Guest Chef Shankari Easwaran
  If you want new tasty items for Thanksgiving dinner, look no farther. Classic dishes are taken to a new taste level in this class. On the menu: Kabocha Squash Soup with exotic spices; Kadhai Paneer (an Indian cheese cooked with seasonal vegetables); Cranberry Pilaf (an excellent jazzed up side dish for your Thanksgiving dinner); Shahi Bread Pudding infused with cardamom, nutmeg and cinnamon.

Sign up for both Indian classes (11/10 and 11/17) and get $15 off! Must sign up in-store or via telephone. Hands-on class, must be 18 to attend.

Monday, November 17th

Tour of India

6:00 p.m. $45

With Guest Chef Shankari Easwaran
Start fresh or continue on your Tour with Shankari, chef and food blogger. She will cover the world of Indian spices and show you how to make the following:

• Crispy Fish with Chilly Mayo - Strips of tilapia dredged in a spiced flour mixture served with a kicked-up sauce
• Chicken Tikka Masala - Every Indian restaurant has this on their menu and you'll learn to make this easy breezy dish in a jiffy
• Cumin Rice Pilaf
• Tropical Fruit Salad with Chili Lime Vinaigrette - dessert with a twist

Cooking Classes

Class at Whole Foods

I will begin giving cooking classes at East Bay Restaurant Supply store starting this month along with my classes at Whole Foods and Sac-Coop. Walking in to this store is like being in Disneyland for me. All the pots,pans and amazing kitchen gadgets. I already have a list of things I am looking to buy and the best thing is the prices are not steep and it is open to public.

All of the cooking schools I teach at have very unique offerings. Take a look and you will not be dissapointed.

Classes at East Bay

Saturday 12:30 - 3:30 pm

Reservations: (916) 440-0623 or email Carolynk@ebrs.net

Join Shankari Easwaran on a culinary tour to her country, India. Learn about the rich culture of India and understand the different spices of India. Shankari will help you understand the elements of curry along with interesting stories of her culinary adventure in her mother' s kitchen.

Class 1 - July 12th

• Naan - Learn how to make this ever-popular Indian bread.>
• Channa Masala- A wonderful "comfort food " also called Chole. Channa masala is garbanzo beans cooked in a tangy tomato sauce
• Chicken Curry- Chicken cooked in an aromatic sauce infused with poppy seeds, fennel and coconut.
• Raitha - Cool off with a tomato yogurt salad with a hint of mint

Classes at Whole Foods

The Global Scene: Tour of India - Vegetarian

July 9th 6:00 p.m.

Jump onto the tour of India with Shankari! Fresh vegetables are a staple of this cuisine. Learn how to make unbelievably tasty dishes utilizing Indian spices and techniques, as well as the wonderful produce our area has to offer.

• Vegetable Pakoda (Fritters)
• Rasam - A tangy, southern Indian comfort soup made with tomatoes, tamarind and seasonings.
• Potato Curry - A simple and delicious side dish.
• Carrot Halwa- A sweet spiced and dessert with nuts.

July 14th -6:00pm

Join Shankari and experience the cuisine of Southern India, the land of coconuts and rice. Watch her cook as she talks to you about the unique flavors that make up the popular cuisine from this area.

• Vegetable Cutlets - A healthy appetizer made with fresh vegetables and cooked with very little oil.
• Chicken Ishtoo - Chicken cooked in just the right amount of spices and coconut milk, presented to you from the State of Kerala.
• Coconut Rice- Grated coconut roasted and garnished over rice.
• Mango and Yogurt Cream- The perfect dessert after an Indian meal!

Classes at Co-op

Indian Vegetable Specialties
Thursday, July 31 -6:00pm

Shankari will kick off the series by familiarizing you with a variety of Indian flavors and
spices. We’ll make gingered chickpea salad, minted basmati rice pulao garnished with
baby potatoes, spicy cauliflower with braised tomato, date and raisin chutney, and pista
burfi, a simple creamy pistachio fudge for dessert.