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Craving for ‘payasam’? Learn South Indian cooking during this seminar in Mumbai
- Updated: March 22, 2017
Curd Rice
If we mostly crave for a prohibited play of rasam though are incompetent to figure out a coherence in online recipes, a two-hour South Indian cooking seminar might only assistance we whip adult a ideal tangy-spicy, peppercorn-laced concoction. “South Indian cuisine is technique-sensitive, so it’s formidable to learn it off a Internet.
French Beans Vazhattiyathu
A hands-on category can assistance we know a scold change of spices, right textures and consistencies, and a doneness of vegetables,” shares 38-year-old Sajida Khan, who has organized a South Indian cooking category this Saturday during Culinary Craft, a studio that she launched final year. Open to 20 guest aged 16 years and above, a category will be taught by a lerned chef.
Lime Rice
Instead of charity transport from a sold state, a workshop’s menu encompasses staples from opposite a southern region. These embody Sambar, Curd Rice, Rasam, Idiyappam or fibre hoppers, Lime Rice, a side plate called Raw Banana or Cabbage Thoran, milk-based dessert Payasam and Avial, where a brew of potato, drumstick, yam, lizard gourd and prolonged beans is baked in a coconut-based paste.
Avial
The guest will also learn to make French Beans Vazhattiyathu, a lesser-known side plate where a thinly sliced beans are gradual and spiced with red chillies, peppercorn and coarsely dejected Madras onion. The plate is enjoyed with Malabari Paratha. “Going in abyss into a sold state’s cuisine compulsory us to source region-specific mixture that aren’t straightforwardly accessible in a market.
Sajida Khan
The thought is to assistance people incorporate a dishes in bland cooking — so we have curated a list formed on accessibility of ingredients, palliate of credentials and a concept interest in terms of taste,” shares Khan.
ON: Mar 25, 4 pm to 6 pm
AT: Culinary Craft, Powai Plaza, Hiranandani, Powai.
CALL: 9920338627
COST: Rs 1,850 (inclusive of materials)