Cooking Class Exploring Indian Spices
The class begins by chopping potatoes and cauliflower for aloo gobi sabzi seasoned with spicy chili powder and aromatic coriander leaves. Then, cook a tender boneless chicken for a flavorful curry with tomato, ginger and garlic. Mix cumin seeds and ghee with basmati rice to make a side of Jeera rice. End the class with a creamy mango lassi made with mango pulp and yogurt for a decadent dessert to satisfy your sweet tooth.
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Aloo Gobi Sabzi
With potato, cauliflower, chili powder and coriander leaves
Chicken Curry
With boneless chicken, tomato, ginger, garlic and onion
Jeera Rice
With basmati rice, cumin seeds and ghee
Mango Lassi
With mango pulp, yogurt and sugar