Southern India is a haven for vegetarians and vegans. Tamil Nadu is almost exclusively vegetarian and in Kerala there are wonderful coconut dishes. On this course we delve into the rich flavours of Kerala and the spicy thalis of Tamil Nadu.
We will start by making fresh spice blends: Bese bele, a southern garam masala and Sambaar powder, a Tamil Nadu spice mix enriched with lentils.
You'll learn to identify unusual ingredients and where to source them and about ingredients and dishes that are specific to Kerala and Tamil Nadu. For example, the Keralan coast is lined with coconut palms and coconuts feature in many Keralan dishes. In Tamil Nadu, rice and lentils are staple foods and we will make the traditional breakfast of fermented rice and lentil batter for steaming iddlis. For lunch we will make thalis, a selection of vegetable curries served on a a metal thali plate.
We will cook with Indian vegetables such as chow chow, methi leaves, long beans, green papaya and baby aubergines. Use the flavours of jaggary, tamarind and coconut and spices such as cardamom, cinnamon, cumin, ginger, cloves, garlic, turmeric, coriander and fresh curry leaves.
Dishes we are likely to make are for example:
For each course we choose the recipes that fit the season, depending on time of year and the availability and seasonality of produce.
The day will include hands on cookery as well as some demonstrations. The day will finish with a delicious meal which you will have made served with organic wines or local juices. You will receive a pack of recipes to take home including a full guide to Indian spices and unusual ingredients; where to buy them and how to use and store them.
Time: 10a.m. - 4.30p.m.
I really enjoyed myself and learned a lot, thanks to Jan and Stefani's patience and informative delivery. Although not vegetarian, the day has really opened my eyes to a previously unexplored area of cooking.
Perfect balance. It was lovely to have so much pre-prepared; so many beautiful fresh ingredients
Great. I liked the contrast and liked the division in to hot, medium and mild 'chilli factor' groups.