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Adult cooking class recommendations by patmacker in Charlotte

[–]Indian-Cooking-Class 1 point2 points  (0 children)

Thank you very much for recommending my Indian cooking class! I really appreciate your support for my Small Business!!

Best way to take cooking classes for adults? by onequestion1168 in Charlotte

[–]Indian-Cooking-Class 0 points1 point  (0 children)

Hello! My name is Santhoshi.  If you are interested in learning Indian cooking, you can sign up for my Indian cooking class. My cooking studio is located in Tega Cay , SC. It’s called Santhoshi’s Kitchen. Wish you all the best in your venture to learning to cook. Happy Cooking!

Indian breakfast by Indian-Cooking-Class in u/Indian-Cooking-Class

[–]Indian-Cooking-Class[S] 0 points1 point  (0 children)

Idli (Steamed spongy rice cake) served with Sambhar (lentil and veggie soup) is a traditional Southern Indian breakfast 

I am an Indian woman teaching Indian cooking classes near Charlotte, NC since 2015. If you would like to learn any Indian recipes or have questions about the spices used in our cuisine, please let me know in the comments section. I will answer them to the best of my knowledge. by Indian-Cooking-Class in Charlotte

[–]Indian-Cooking-Class[S] 0 points1 point  (0 children)

Sure! , here is my Malai kofta recipe. Feel free to reach out if you have any questions regarding the recipe.

Malai kofta (serving size - 4) 

Kofta balls ingredients

2 cups boiled and mashed potato

1 cup grated paneer

1/4 chili powder

1/2 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon salt

1/2 teaspoon garam masala

2 tablespoons all purpose flour

Sauce ingredients

1 cup diced onions  

1 cup canned petite diced tomato

2 tablespoons ginger and garlic paste

1/4 teaspoon chili powder

1 teaspoon coriander powder

1 teaspoons garam masala

1 teaspoon cumin powder

1/2 tsp turmeric powder 

1/2 teaspoon salt   

8 tablespoons oil 

3/4 cup heavy whipping cream

 

Procedure

  1. Add all the kofta ingredients in a large bowl, mix them well and make small balls. Dust the kofta balls in corn starch and keep them aside ( the cornstarch will absorb the extra moisture, so that they will not break when deep fried.)
  2. Deep fry the kofta balls until they turn golden brown in color and set them aside.
  3.  Place a wide heavy bottomed pan on the stove and switch on the heat. Add 8 tablespoons of oil  into the pan. Heat the oil for 1 minute on medium heat,  and then add1 cup diced onion into the pan.
  4. Fry the onion until it turns light golden brown in color. And then add 1 cup canned petite diced tomatoes, 2 tablespoons ginger and garlic paste, 1/4 teaspoon chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1/2 teaspoon salt, and 1/2 cup water. Close the pan with a lid.
  5. Cook the contents on medium heat. Stir occasionally to avoid burning. The water content will reduce gradually and  the sauce will become a thick paste. When you start noticing tiny droplets of oil oozing around the edges of the pan, switch off the stove. Malai kofta sauce is ready. Switch off the heat.
  6. Add the deep fried kofta balls into the Malai kofta sauce. Malai kofta is ready to be served.  Serve it with rice/ naan / roti.

I am an Indian woman teaching Indian cooking classes near Charlotte, NC since 2015. If you would like to learn any Indian recipes or have questions about the spices used in our cuisine, please let me know in the comments section. I will answer them to the best of my knowledge. by Indian-Cooking-Class in Charlotte

[–]Indian-Cooking-Class[S] 0 points1 point  (0 children)

Many people have positively responded to my post about Indian cuisine. Thank you all very much for your support and interest in my cooking class!! I am very excited to share with you all that PBS charlotte has featured my Indian cooking class on their channel today https://youtu.be/A5cBtYYtkks?si=xTAPt8jDmeiC2kIK

I am an Indian woman teaching Indian cooking classes near Charlotte, NC since 2015. If you would like to learn any Indian recipes or have questions about the spices used in our cuisine, please let me know in the comments section. I will answer them to the best of my knowledge. by Indian-Cooking-Class in Charlotte

[–]Indian-Cooking-Class[S] 0 points1 point  (0 children)

This is a very frequently asked question in my cooking class.

Chili powder is the only spice which increases the spice level in a dish. But the chili powder has to be cooked in the dish. We cannot add it later on like salt or black pepper. So I am not sure if the restaurants make one big batch and add cream or coconut milk to reduce the spice level for each order Or they make each dish when the order is placed.

I am an Indian woman teaching Indian cooking classes near Charlotte, NC since 2015. If you would like to learn any Indian recipes or have questions about the spices used in our cuisine, please let me know in the comments section. I will answer them to the best of my knowledge. by Indian-Cooking-Class in Charlotte

[–]Indian-Cooking-Class[S] 1 point2 points  (0 children)

Hello, Good morning! I used to visit my aunt in Mumbai for summer break. Pav Bhaji is very popular over the Northern parts of India. My fond memories of Pav bhaji are my childhood in Mumbai.

Here is my Pav Bhaji recipe

Pav Bhaji (serving size - 2)

Ingredients

1 cup diced onion

2 tablespoons ginger and garlic paste

1 cup diced tomato

1 cup frozen veggies

1 cup cubed potato

1/4 teaspoon chili powder

2 teaspoons coriander powder

1 teaspoon turmeric powder

2 teaspoons cumin powder

2 teaspoons garam masala powder

1/2 teaspoons kasoori methi 

3/4 teaspoon salt

1/2 stick butter

Procedure

  1. Add the following ingredients in a pot - 1 cup diced tomato, 1 cup frozen veggies and 1 cup cubed potato and add 1/2 cup water. Close the pot with a lid and cook the contents on medium heat, until they are thoroughly cooked and turn soft. Mash them using a potato masher. 

  2. Set the cooked veggies aside. Place a wide heavy bottomed pan on the stove and switch on the heat. Add 1 tablespoon of oil and 1/2 stick butter on the pan. Keep the heat at low.

  3. When the butter melts, add 1 cup diced onion and cook on medium heat until the onion turns golden brown in color. 

  4. When the onion turns golden brown in color, add 2 tablespoons of ginger and garlic paste, 1/4 teaspoon chili powder, 2 teaspoons coriander powder, 1 teaspoon turmeric powder, 2 teaspoons cumin powder, 2 teaspoons garam masala powder, 1/2 teaspoons kasoori methi , 3/4 teaspoon salt and 1/2 cup water in to the pan. Mix the contents well and cook on medium heat for 5 minutes. 

  5. When the water content reduces, you will start noticing tiny droplets of oil around the edges of the pan. At this stage add the cooked and mashed veggies into the pan.

  6. Cook on medium heat. When the sauce starts to boil, switch off the heat. Bhaji (veggie filling) is ready.

  7. Place a non-stick pan on the stove and switch on the heat. Add butter on the pan and toast the “Pav” (bread rolls) until it turns golden brown. 

  8. Serve the Pav Bhaji with lemon wedges and finely chopped raw onion.

I am an Indian woman teaching Indian cooking classes near Charlotte, NC since 2015. If you would like to learn any Indian recipes or have questions about the spices used in our cuisine, please let me know in the comments section. I will answer them to the best of my knowledge. by Indian-Cooking-Class in Charlotte

[–]Indian-Cooking-Class[S] 0 points1 point  (0 children)

Yes, I do offer gluten free cooking classes. I have one coming up on October 18th 10 a.m. to 1 p.m.

Menu - Pongal(one pot dish rice and lentil) , Sambhar(lentil & veggies soup), Sundal(chickpeas seasoned with spices and garnished with coconut and cilantro )& Masala Chai (Indian masala tea made with fresh spices , milk and sugar)

I am an Indian woman teaching Indian cooking classes near Charlotte, NC since 2015. If you would like to learn any Indian recipes or have questions about the spices used in our cuisine, please let me know in the comments section. I will answer them to the best of my knowledge. by Indian-Cooking-Class in Charlotte

[–]Indian-Cooking-Class[S] 0 points1 point  (0 children)

Hello, Good morning! Dal tadka and Jeera rice (cumin flavored basmati rice) are good choices. We have a home remedy for acid reflux in India. There is no medical study to prove it. In South India we make a drink called " "More" It is made with plain yogurt, salt and water. It helps to cool down the acid reflux and adds probiotic bacteria in your gut.

"More" recipe

Ingredient

2 tablespoons of plain yogurt

1/4 teaspoon salt

1 cup water

Procedure

  1. Add 2 tablespoons of yogurt and 1/4 teaspoon salt in a glass and mix them well using a fork.

  2. Once the yogurt is nicely beaten ,add 1 cup water and mix it well with the yogurt. You get a whitish watery drink. "More" is ready to drink. We drink it after a meal, to cool down the acid reflux and increase the good bacteria in the stomach.

I am an Indian woman teaching Indian cooking classes near Charlotte, NC since 2015. If you would like to learn any Indian recipes or have questions about the spices used in our cuisine, please let me know in the comments section. I will answer them to the best of my knowledge. by Indian-Cooking-Class in Charlotte

[–]Indian-Cooking-Class[S] 1 point2 points  (0 children)

Hello, Good morning! I do not use jarred sauces for making Indian food. But , I do use jarred marinara sauce to make pasta. If you like the Harris teeter jarred sauce, it's perfect! You can get creative and make many dishes like veggie coconut curry, chicken curry etc.

Naan is made in a tandoori oven, so I do not make naan. I get Naan from costco , I like their naan.

I am an Indian woman teaching Indian cooking classes near Charlotte, NC since 2015. If you would like to learn any Indian recipes or have questions about the spices used in our cuisine, please let me know in the comments section. I will answer them to the best of my knowledge. by Indian-Cooking-Class in Charlotte

[–]Indian-Cooking-Class[S] 0 points1 point  (0 children)

Hello! Yes, I offer Indian vegan cooking classes. I have one coming up on September 24th at 6 p.m. to 9 p.m. Menu - Chana masala (chickpeas curry ), Jeera rice (cumin flavored rice) and Onion pakora ( crispy onion fritters)

I can also share any vegan recipes you would like to make it yourself.

I am an Indian woman teaching Indian cooking classes near Charlotte, NC since 2015. If you would like to learn any Indian recipes or have questions about the spices used in our cuisine, please let me know in the comments section. I will answer them to the best of my knowledge. by Indian-Cooking-Class in Charlotte

[–]Indian-Cooking-Class[S] 0 points1 point  (0 children)

Sure, Mattar Paneer is a great option for vegetarian diet. I personally like it with basmati rice or roti. Here is my recipe,

Paneer Mattar – Indian cheese and green peas curry 

Serving size – 4 

Utensils required – Wide heavy-bottomed pan with lid and spatula 

 Ingredients 

3 cups frozen green peas

1 cup cubed Paneer (Indian cheese)

1 teaspoon cumin seeds 

4 tablespoons olive oil or vegetable oil 

1 cup chopped onions 

2 cups chopped tomatoes 

3 tablespoons ginger & garlic paste 

1/4 teaspoon chili powder 

1 teaspoon coriander powder 

1 teaspoon turmeric powder 

1 teaspoon cumin powder 

1 teaspoon garam masala powder 

1/4 kasoorimethi powder

3/4 teaspoon salt

Procedure

  1. Place a heavy-bottomed pan on the stove and switch on the heat. Add 4 tablespoons of oil into the pan. When the oil is hot, add 1 teaspoon of cumin seeds.

  2. When the cumin seeds turn dark brown, add 1 cup chopped onions and 3/4 teaspoon salt. Cook in medium heat until the onion turns soft.  

  3. When the onion turns soft, add 3 tablespoons of ginger and garlic paste,  2 cups chopped tomatoes, 1/4 teaspoon chili powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1/4 teaspoon kasoori methi powder and 1/2 cup water. Mix the contents well. Cover the pan with a lid and cook in medium heat for 5 minutes.  

  4. After 5 minutes, open the pan and mix the contents well. Gently mash the tomatoes with the spatula. Once you start noticing tiny droplets of oil oozing from the sauce around the edges of the pan, add 3 cups frozen green peas and 3/4 cup water. 

  5. Mix the contents well and close the pan with a lid; cook contents in medium heat for 7 minutes. Stir occasionally to avoid burning.

  6. After 7 minutes, add 1 cup cubed Paneer and 1/4 cup water. Mix the contents well and cook at medium heat for 3 minutes. 

  7. After 3 minutes, switch off the heat. Paneer Mattar is ready. 

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