South Indian is known for inventive vegetarian cuisine that is light, fresh and spicy – lots of fresh veggies, lemon, coconut and fried spices. We are going to be using seasonal ingredients from Plovgh, an online farmers's market to cook up some of my family recipes passed down to me from my mother who grew up Bangalore. The plan is to cook a South Indian rice bowl and then feast on it! Hope you will come away with some new techniques to apply in the kitchen and new recipes to add to your home cooking repertoire. This class will take place at Dekalb Market so you can shop and hang out after!
Chitranna - lemon peanut rice with fresh herbs
Seasonal Vegetable Palya – seasonal vegetable cooked with fried dals, spices and coconut
Seasonal Yogurt Raita - seasonal vegetable in yogurt with tempered spices
Chitra writes the food blog, The ABCD’s of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. She was taught most everything she knows in the kitchen from her South Indian mother and North Indian father who both love to cook. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired cuisine. She also teaches cooking classes from her tiny kitchen and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to Gojee, The Daily Meal and Brooklyn Based. Chitra has studied nutrition and cooking techniques at the Natural Gourmet Institute.