Arvinda's North Meets South - cooking class: Difference between revisions

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** I'm not a big fan of tumeric, getting the right amount is key. None is not enough.
** I'm not a big fan of tumeric, getting the right amount is key. None is not enough.


 
* On Curry leaves
 
** 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.
 
== 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.
** 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.
** Very fragrant and pleasing to the nose and mouth.

Revision as of 01:44, 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.
  • On Curry leaves
    • 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.

File:Curry leaves.jpg

  • 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