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  • Indian Home Cooking: All Things Spinach

    Let’s go green! Palak (spinach) extends its popularity to the Indian continent with great zest. Because it is a seasonal vegetable, home cooks try to incorporate it daily in their meal plans for the few months of the year it is available. There are hundreds of recipes that use palak, and we will learn three popular ones. First we will make palak paneer, a very famous north Indian curry with onions, pungent spices, and paneer (cheese). We will also make palak pulao of basmati rice with spinach, tomatoes, brown sugar, and garam masala, with peanuts and cashews. Finally, we will make spinach dal, a healthy lentil soup with onions, tomatoes, ginger, garlic, and coconut milk. This class is a mix of demonstration and hands-on cooking.
  • Oskar Karlin (flickr) (CC BY 2.0)

    Get “Curried” Away!

    Please note: new date for this class is Tuesday, 5/21. For Indian food aficionados, the word “curry” conjures up images of chunks of vegetables, lentils or meats in buttery, colorful, and aromatic gravy. If you are new to cooking Indian cuisine and would like to introduce your family to the exotic flavors of a good curry, come learn to prepare two different simple kinds. We will make palak paneer (spinach and homemade cheese cooked with onion, ginger, chilies and spices, and drizzled with cream), and curried black-eyed beans cooked in an onion-tomato gravy. These curries will be served with aromatic saffron rice made with ghee, saffron, raisins, and nuts. Come get “curried” away! This class is a mix of demonstration and hands-on cooking.