Classes
An Indian Feast
Basic Cooking from India

May 22, 2010 (Saturday)
10:00 AM - 3:00 PM
First United Methodist Church
2005 Mullins Ave
Alamosa, Colorado

Part of this class will be Hands-On!

Indian Cooking can be complicated and daunting. We will break it down so you can create your very own Indian Feast with ease. We will be showing you how to prepare: Ghee, Curry, Rice, Dals (Dried Peas and Beans), Chapatis (Griddle Bread), Chutney and more.

The class will focusing on the vegetarian aspects of this cuisine and many (but not all) of these dishes are vegan and gluten-free.		 Space is limited!
Therefore, pre-registration is a must!

Class Fee is $28.00/person
Payable to the Valley Food Co-op
Deadline Close of Business on
May 21, 2010 (Friday)


For more information call (719) 589-5727 or email goodfood@valleyfoodcoopcom


Move mouse over pictures for more fun facts...
Ghee is a clarified butter without any solid milk particles or water. Ghee is used in India and throughout the South Asia in daily cooking.

Ghee

Curry is a generic description used throughout European and American culture to describe a general variety of spiced dishes, best known in South Asian cuisines, especially India. Some distinctive spices used in many curry dishes include turmeric, cumin, coriander, fenugreek, and red pepper

Curry

India is one of the original centers of rice cultivation. The rice harvesting area in India is the world's largest.

Rice

Dal is a preparation of pulses (dried beans, lentils etc.) which have been stripped of their outer hulls and split. It also refers to the thick, generally bland stew prepared from, a mainstay of India.

DALS

Chapatis is an unleavened flatbread (also known as rotis) from the Indian subcontinent.

Chapatis

The term chutney comes from the East Indian 'chatni', which means 'strongly spiced'. The term covers a broad range of sauces from spicy to sweet to hot.

Chutney

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