Mark your calendars !!
Jun 2nd Starting at 5 PM.. We are “creating” Sushi and Sake cocktails !!
Send me a note if you want to join the fun !!
Search for “Freaky Curry” on Facebook and “Like” us for updates !!
Mark your calendars !!
Jun 2nd Starting at 5 PM.. We are “creating” Sushi and Sake cocktails !!
Send me a note if you want to join the fun !!
Search for “Freaky Curry” on Facebook and “Like” us for updates !!
He is a big fan of Freaky Curry and a well wisher. Thanks Joel !!
This was our first ever all vegetarian cooking class and what a great turnout !!
We started a bit early and I was surprised to see all of our “students” ready to go as they arrived !!
I made some green juice (spinach, kiwi, pear and watermelon) which I shared with all.
There were some skeptic sips but they all turned to second servings pretty soon which is always good đ
We all got settled in with our bagels (lotsa bagels !) Â coffee and green juice and got right to work !
Went over the menu as usual and talked about the motivation behind it.
A moment of truth here: I really spent a lot of time on this menu. Like more than the usual amount.
Reasons:
1. It was all vegetarian.. We in America still see vegetarianism as being something different. Something exotic and something as a “pop trend”. It’s like when you think of the word, people think you wear hemp skirts and do yoga all the time. When we talk to people about being a vegetarian, it’s almost seen as an unnatural thing but in fact did you know that vegetarianism is rather common than you would think. Anyway, so I wanted the menu to reflect that, we weren’t doing anything radically different but something very natural.
2. To create vegetarian entrees and not sides which they normally are, Â can be a difficult task. I wanted to make sure that the dish had enough starch, proteins and enough “everything” to satisfy the taste buds and our dietary needs.
3. I had carnivores coming to the class !! ha-ha.. well some of them.. I had a “tame the lion and make him eat grass” kind of a deal going on đ
So anyway, this was the menu for the class.Â
2 Large red onions (peeled and sliced thin)
1/4-1/2 cup of your choice of vinegar (Preference: White vinegar, rice vinegar, red wine vinegar)
1/2 Tbsp of whole peppercorns (Black or pink or both)
Touch of salt and sugar
Cover the onions with water in a shallow pan. Cook the onions for about 3-4 minutes on medium heat till semi soft. (All we are doing is removing the “raw” smell and the bite from the onions.)
Drain the water and add the vinegar to the onions. Add the seasonings. Cook for another 5-6 minutes.
Let it rest and bring the onions to room temperature. Transfer to a bowl, cover and chill in the fridge before serving. These can last in the fridge for about 2-3 weeks.Â
Here is Dharmesh (our newbie and a religious follower of FC !! and a great friend) understanding the concept of why we are cooking the onions just a bit instead of browning them for the pickle.
 Quinoa and lentils pilaf topped with tangy feta
Here is Sakshi cutting the peppers with gloves on !! Smart woman đ We love her spirit in class !!
What a fun class !!!
Our another newbie ! Shilpa deep in thought over some stuffed Poblano peppers đ
This class was definitely for her !! She had been trying to attend our classes for sooo long but due to life and family commitments, she couldn’t. So glad she came !!
Special thanks to all our friends who came out and cooked with me !! Love love love you guys !!Â
Serve immediately.
Whisk together sugar, cornstarch, and milk in saucepan. Cook stirring constantly over medium heat until it simmers. Whisk eggs in a bowl. Temper the eggs with a little bit of the warm milk and then pour the eggs in to the saucepan. Reduce heat to low and cook 1 minute stirring constantly. Remove from heat and stir in vanilla. Chill
Please note our next cooking class will be on April 14th from 9-11 AM. This class will focus on vegetarian dishes. We will be working with the likes of lentils, quinoa and ofcourse a lot of fresh veggies and herbs.
Can’t wait !! Check us out on Facebook and “like” us to get updates and news.