Flavorful Vegetarian Indian Cooking Class (Sukha Rajma)
Mukti will give you the detailed descriptions of spices, sauces and what goes with what and how to flavor the dishes. She will give you all the detailed information about where to shop and how to get the find the best spices. After that we will prepare the dishes, which are very authentic with vibrant tastes and textures of this rich and fascinating cuisine. What you will learn: Sukha Rajma (Red Kidney Beans) with onions, ginger, tomatoes. Cauliflower and Potatoes curry Dal Makhni–Buttered black lentil Malai Kofta–Paneer balls afloat in creamy gravies Vegetable Pulao–Basmati Rice with carrots, onions with aromatic spices Cook, and then have a feast.
I grew up in Calcutta, India and learned to cook from my mother and aunt. In 1986, I moved to the U.S. with my husband Partha to work as a biologist. In 2006, I retired from the nine-to-five routine so that I could work full-time on my dream – bringing the flavors and the benefits of Indian cooking to all New Yorkers. My family and friends have been telling me for years that my cooking is so good that I should let others try it too. Two years ago I decided they were right, and Mukti’s Kitchen was born. Mukti’s Kitchen offers cooking classes, lecture-demonstrations and catering services. I focus on Indian food, Indian cooking and healthy eating. I use authentic, modern Indian techniques, with adjustments for American kitchens and any dietary restrictions. Come to Mukti’s Kitchen to learn how to cook an entire meal or just one special dish. Let me teach you the basics of healthy Indian-style cooking, from the names and special characteristics of Indian spices, to the secrets that will give you the best flavor. And, if you’d love to serve a special Indian meal to your family or friends but don’t feel ready to cook it yourself, I’ll cater it for you!
If you have any question on this experience, please contact firstname.lastname@example.org.