1.Introduction and Discussion of the Structure of Classes 2. Discussion of Vegetarian Nutrition As It Related to Indian Cooking 3

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1.Introduction and Discussion of the Structure of Classes 2. Discussion of Vegetarian Nutrition As It Related to Indian Cooking 3

SCHEDULE OF CLASSES FOR VEGETARIAN CUISINE OF INDIA BY SHANTA NIMBARK SACHAROFF First Lesson: INTRODUCTION TO VEGETARIAN INDIAN CUISINE Oct. 15th 1.Introduction and discussion of the structure of Classes 2. Discussion of Vegetarian Nutrition as it related to Indian cooking 3. Discussion of spices and other ingredients unique to Indian cooking; where and how to shop for them 4. Preparation of five quick dishes to make a simple but complete meal from no specific Indian region (a)Rice, (b)Daal, (c)Stir fry vegetables, (d)Chutney,& (e)Chai 5. Question/answer session while sharing the meal. Second Lesson: A GUJARATI DINNER Oct.22nd 1.Discussion on today’s menu: A complete Gujarati meal 2. Preparation of: (a) Appetizer- Pakora (Vegetable fritters fried in garbanzo flour better) (b) A fresh Chutney – a condiment (c) Rice (d) A stuffed vegetable dish Gujarati style (e) Chapaties – Gujarati flat bread 3.Discussion of oil & cooking fat mediums while sharing the meal th Third Lesson: A PUNJABI FEAST Oct. 29 1.Discussion of today’s elaborate Punjabi (North India) Meal 2. Preparation of Paneer (home made cheese) 3. Preparation of: (a) Matar Paneer(peas and home made cheese in tomato sauce) (b) Matar tofu (peas and tofu in tomato sauce) (c) Parothas (Punjabi layered bread) (d) Saag Paneer(Punjabi style leafy green dish with paneer) (e) Peanut chutney (condiment made with peanuts and spices) (f) Rice with nuts and raisins 4. Discussion of Vegan Indian diet while sharing the meal Fourth Lesson: SOUTH INDIAN MEAL Nov. 5th 1.Discussion of today’s menu: Difference between South and North Indian Cuisine 2. Preparation of: (a)Sambhar (a lentil based soup-like dish with a variety of vegetable, a meal in itself! (b) Tamarind Chutney (A Sweet and Sour condiment) (c) Patras ( a leafy appetizer dish made with chard, spices and garbanzo flour batter (d) A rice dish (e) Puris (puffed deep fried bread) 3. Sharing the meal LOCATION: 2138 48TH AVENUE, SAN FRANCISCO 94116 PHONE (415) 682 – 9104 or (415) 624-4076 Fee: $35 for each class, includes copies of recipes, hands-on instruction & a complete meal Send inquiries to [email protected] Website www.nimbarka.org .

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