Learn how to make authentic home-style Indian vegetarian recipes with ingredients that you can buy from a regular grocery store. This class will reveal the secrets to cooking with spices and show you techniques for getting the most flavor out of each dish. You will learn dishes that are rooted in India's long-standing vegetarian cooking traditions yet adapted to today's kitchen and lifestyle. You will enjoy a hands-on lesson in making north-Indian brunch staples of Rasedaar Aloo (potatoes cooked in tomato-based curry), Poori (deep-fried wholewheat flatbread), Raita (yogurt dish), and Sewiyan (vermicelli dessert) followed by a sit-down meal and a recipe packet.
Born and raised in northern India, Vaishali grew up watching her mother cook everything from scratch in the small town they lived in. Her passion for cooking grew when she met her husband and started cooking more when they moved to the US. She works at K State and blogs about her adventures in the kitchen at www.kitchendocs.com