Cooking Classes with Annie

Come join Annie in a series of cooking classes. All dates to be announced.

#cookingwithanniemuljiani

 
 
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Samosa Making Class

The samosa is a traditional wheat flour pastry stuffed with either spicy ground beef, chicken, or vegetables and potatoes. It is deep fried to a crispy golden colour and served with coconut and tamarind chutney.

In this class you will learn how to fold, fill, and fry a samosa correctly. You will also learn how to make the ground chicken filling (recipes will be provided for the beef and vegetable fillings) and be able to confidently entertain your guests with homemade samosas.

We will also learn how to make masala chai from scratch and enjoy our freshly made samosas with a hot cup of chai.

*wrappers and samosa filling are available to take home for you to practice!

 
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Thali Night (vegetarian)

Thaali refers to a metal plate that thali maybe served on. The idea behind a thali is to offer all the 6 different flavors of sweet, salt, bitter, sour, astringent, and spicy on one single plate. A proper meal should be a perfect balance of all these flavors.

Dishes served in a thali vary from region to region and are usually served in small bowls, called katodies, in India. These katodies are placed along the edge of the round tray. Typical dishes include rice, dahl, vegetable curries, roti, papad, yogurt, pickle and a sweet dessert.

You will be learning how to make Gujarati Thali.

You will learn how to make

  • Potato and peas curry

  • Spinach and zucchini curry

  • Sweet Dahl with peanuts

  • Aromatic Basmati Rice

  • Shikhand (Sweet Indian Dessert)

  • ·Papadum

Provided with the meal:

  • Roti (taught at another class)

  • Mango Lassi (taught at another class)

  • Pickles (taught at another class)

  • Masala Chai (taught at another class)

We will learn to set the table with the Thaali (Indian Metal Plates and Indian Metal cups) and enjoy our meal together.

 
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Chicken Biryani with Katchumber   

Biriyani was created in Persia and brought to the Indian subcontinent by the Arab traders in the Mughal Golden age.

Biriyani is a world renowned dish with basmati rice flavored with saffron, cumin, cloves, cinnamon, cardamom, and garam masala (a mix of all Indian spices roasted and blended to a perfection). This dish is a traditional main course dish prepared for weddings and special occasions.

We will learn how to marinate the chicken, make the masala, and make the saffron basmati rice. We will also learn how to make garam masala (spice blend) from scratch.

We will set the table, eat and enjoy our dinner together.

Katchumber is a very simple and fresh salad that only requires a few ingredients. It is the perfect cool and refreshing accompaniment to a rich and spicy dish like Biryani.

We will enjoy this meal together with a cup of lassi - a traditional Indian yogurt based drink.

 
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Red Lentil Bhajias and Chana Bateta

Red lentil bhajias are crispy lentil fritters. You will learn to prepare the red lentil mixture, fry, and arrange them on a bed of lettuce and with katchumber.

Chana Bateta  (Chickpeas and potatoes in a tangy tamarind sauce)

Chana bateta is typically served with potato chips or chevdo, a spicy snack mix, that adds a lovely crunch and saltiness to contrast the curry. Chana bateta is not your average curry that is enjoyed with rice; it is a warm and comforting afternoon snack satisfying all of your salty and crunchy cravings.

You will learn to make this lovely dish and present it with chevdo and tamarind chutney and impress your vegan, vegetarian and gluten free friends and family.

We will enjoy these appetizers with a hot cup of masala chai.

 
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Kuku Paka (Chicken in a creamy coconut curry)

Kuku Paka is a coconut based curry with boiled eggs and potatoes originating from the coast of east Africa. This dish has Arabic, Indian, and African influences. At first glance, kuku paka is similar to a coconut thai curry but spices like cumin, coriander, and turmeric make it a very unique and comforting dish.

In this class you will learn how to make kuku paka hands on with Annie. You will also learn how to make basmati rice with fresh spices and surprise your family and guests!

We will also learn to make coconut chutney, a classic complement to kuku paka.

Bring your own wine or your favorite beverage, as we will be setting the table and enjoying our meal together.

We always have leftovers, so bring a container to go.

 

Samosas and Kebabs with Tamarind and Coconut Chutney

Samosas

The samosa is a traditional wheat flour pastry stuffed with either spicy ground beef, chicken, or vegetables and potatoes. It is deep fried to a crispy golden colour and served with coconut and tamarind chutney.
In this class you will learn how to fold, fill, and fry a samosa correctly. You will also learn how to make the ground chicken filling (recipes will be provided for the beef and vegetable fillings) and be able to confidently entertain your guests with homemade samosas.

We will also learn how to make masala chai from scratch and enjoy our freshly made samosas with a hot cup of chai.

*wrappers and samosa filling  are available to take home for you to practice!

Mini Kebabs

This East African meatball is either fried or baked. We will bake these in this class and enjoy them with coconut chutney.

You will learn to decorate these for your guests while entertaining for the Holiday’s or for special occasions.

Masala Chai will be served with these appetizers.