Arvinda's North Meets South - cooking class: Difference between revisions
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(Created page with "April 23 2016 took a cooking class at Nella Cusina - Arvinda's North Meets South We learned how to make 6 recipes. Sounth Indian Vindaloo North Indian Biryani Garlice Cila...") |
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Aromatic Carrot Halwa with Chai Spiced Ice Cream | Aromatic Carrot Halwa with Chai Spiced Ice Cream | ||
== | == Overview and Notes == | ||
* Run by mother daughter team. | * Run by mother daughter team. | ||
** They were really great | ** They were really great | ||
** | ** Very knowledgeable, friendly, good clear speakers, lively and not boring. | ||
** Very approachable , easy to ask questions. | ** Very approachable , easy to ask questions. | ||
| Line 23: | Line 23: | ||
** The class was 3 hours from 12noon until 3 and were busy busy busy. | ** The class was 3 hours from 12noon until 3 and were busy busy busy. | ||
** they did make a point of getting the first dish done quickly so that we could snack quickly on it. ( Sambar ) | ** they did make a point of getting the first dish done quickly so that we could snack quickly on it. ( Sambar ) | ||
* Notes on chillies and heat | |||
** Fresh is hotter than dried | |||
** Chillie powder is ground up chillies with the seeds | |||
** with seeds is hoter than without. | |||
** Do not use mexican or spanish chillies as that will not be the correct indian flavour. | |||
** Note that our instructors didn't make it clear what variety of chillie ''should'' be used. I'm sure for them it's jsut chillies. But there are more types : thai chillie, green chillie, | |||
** google it but; http://www.saveur.com/article/kitchen/types-of-indian-chiles | |||
* On Tumeric | |||
** Related to ginger | |||
** A rhyzome | |||
** easy to work with the fresh produce, found a BJ's Supermarket (1449 Gerrard St E, Toronto, ON M4L 1Z9) | |||
** Stains fingers yellow. | |||
** I'm not a big fan of tumeric, getting the right amount is key. None is not enough. | |||
== What I got out of the Class == | == What I got out of the Class == | ||
| Line 30: | Line 48: | ||
** Very fragrant and pleasing to the nose and mouth. | ** Very fragrant and pleasing to the nose and mouth. | ||
[[ | [[Image:curry_leaves.jpg]] | ||
* On sourcing ingredients | * On sourcing ingredients | ||
** After a long lecture on how important good ingredients were to the final product, I asked our instructors where do you get yur | ** After a long lecture on how important good ingredients were to the final product, I asked our instructors where do you get yur | ||
Revision as of 01:43, 27 April 2016
April 23 2016 took a cooking class at Nella Cusina - Arvinda's North Meets South
We learned how to make 6 recipes.
Sounth Indian Vindaloo
North Indian Biryani
Garlice Cilantro Naan
Carrot and Cabbage Sambar
Aromatic Carrot Halwa with Chai Spiced Ice Cream
Overview and Notes
- Run by mother daughter team.
- They were really great
- Very knowledgeable, friendly, good clear speakers, lively and not boring.
- Very approachable , easy to ask questions.
- One down-side , was that I felt we were really pressed for time.
- The class was 3 hours from 12noon until 3 and were busy busy busy.
- they did make a point of getting the first dish done quickly so that we could snack quickly on it. ( Sambar )
- Notes on chillies and heat
- Fresh is hotter than dried
- Chillie powder is ground up chillies with the seeds
- with seeds is hoter than without.
- Do not use mexican or spanish chillies as that will not be the correct indian flavour.
- Note that our instructors didn't make it clear what variety of chillie should be used. I'm sure for them it's jsut chillies. But there are more types : thai chillie, green chillie,
- google it but; http://www.saveur.com/article/kitchen/types-of-indian-chiles
- On Tumeric
- Related to ginger
- A rhyzome
- easy to work with the fresh produce, found a BJ's Supermarket (1449 Gerrard St E, Toronto, ON M4L 1Z9)
- Stains fingers yellow.
- I'm not a big fan of tumeric, getting the right amount is key. None is not enough.
What I got out of the Class
- Removed some uncertainty about curry leaves. Increased my confidence shopping. I could see what a curry leaf was, and how to use it in a dish.
- We fried curry leaves in oil breifly and then poured that over the vindaloo as the last step.
- Very fragrant and pleasing to the nose and mouth.
- On sourcing ingredients
- After a long lecture on how important good ingredients were to the final product, I asked our instructors where do you get yur
