South Indian Cooking Classes and Gift Certificates Available

[priya-cooks.livejournal.com]

Due to great interest, I am going to be offering more South Indian Cooking classes over the next couple of weeks, featuring new items and intended for the beginner chef. Classes will be taught out of my kitchen. I am located near Tufts....



I am going to be featuring tiffin items, which are light and delicious meals. These could include:
Venn Pongal: Rice dish with ginger, curry leaves, black pepper and cashews.
Adai: South Indian Crepes made with 3 types of lentils with red chili and turmeric.
Pottukadalai Chutney: A savory chutney featuring coconut, green chilies and roasted channa.

These are the dates I am thinking of for potential classes:
Saturday, December 12th
Sunday, December 13th
Saturday, December 19th
Sunday, December 20th

All classes will go from noon-3pm.

To reserve a place in my class, please e-mail me: pri.sun21 at gmail.com.

Classes will be $50/person or $80/couple. I do ask for a deposit in advance. Materials/food are all included and of course we will all sit down to share what we have cooked at the end.


I am also offering gift certificates for classes if you would like to get one for family or friends for the holidays!

Comments

[yakshaver.livejournal.com]

Just to be clear, that's $50 for one three hour class? With at most how many students in the class? Does everyone get a chance to try all the techniques and make each recipe hands-on?

[priya-cooks.livejournal.com]

it is $50/person/class, or $80 for a couple. And sure, if anyone feels comfortable enough to want to cook hands-on, they are most welcome!

[slinkr.livejournal.com]

Can you explain a little more about how you run your classes? The cooking classes I've taken in the past were all hands-on, where the instructor gave a demo and then put everyone to work trying the techniques.

[trtls.livejournal.com]

I am so all over this!!

[bobobb.livejournal.com]

Yeah! This will be fun!

[plumtreeblossom.livejournal.com]

I can't afford it right now, but I just want to say what a nice idea this is! :-)

[priya-cooks.livejournal.com]

I adopt a systematic approach to teaching. The focus is as much to the understanding of the different spices as it is to making the dish.

There is an introduction to the recipe, recipe ingredients, pinpoint the contribution of each spice to the recipe, suggest substitute spices/ ingredients if any, and how one can try variations to the theme, all while preparing the meal. Each person gets a handout of the recipes for the day. Typically there are 4-5 students in a class and with the recipe handout, everyone in the class learns to identify the different spices, the order in which they are added, how they are cooked and partake in the actual preparation of the dish.

Therefore, this method of instruction is not entirely a demonstration because each person contributes in some way to the collective effort. I haven't had requests for this in the past, but if someone wishes to make the dishes on their own from start to finish in class, they are most welcome.

I hope this was helpful.