An Evening of Indian Cooking
September 11, 2011 • Food & Cooking
Everyone jumps in to help with the preparation.
We begin mixing the dough for the chapati.
We start the class by sharing a little about Indian Cooking
We start the cooking...
Cuisine of Rajasthan – The land and its (limited!) bounty
This is the first of a series of posts over the next few months where Markley Boyer, friend and foodie, will explore the desert cuisine of Rajasthan. The food of Rajasthan is dictated in large part by its geography. It is by far the driest state of India. The northern half of the state has no...
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Part 2: The World of Indian Spices
Today we continue with Part 2 (read Part 1) of my friend, foodie and, fantastic Indian chef: Markley Boyer’s article discussing the signature spices of India: An unusual spice used in many foods in South India is asafetida, the dried resin from a member of the family of plants that includes carro...
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The World of Indian Spices
This week we will be exploring many of the signature spices used in Indian cooking. A good friend of mine, foodie, and fantastic Indian chef, Markley Boyer’s will be explaining what regions these spices come from, what they are used for and even what they look like. Here is what Markley has to sa...
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South Indian Cooking Class
As part of our south Indian cooking class that we has organized we learned about the different types of rice dishes that are prepared in the region. Well, we learned about three dishes at least. They were the curry leaf rice, tomato rice and lemon rice. And the best part is that we got to…
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