Indian cooking class

Indian cooking class

India has the chance to have a large number of local food that grow in the country. As we are in Kerala, we could see lots of rice fields, coconuts and banana trees, without counting the numerous other fruits and vegetables available. The food in Kerala is very diversified as well as the taste. They use many different spices such as masala spice, mustard seeds, ginger and more importantly chili. It creates delicious dishes even though our stomachs need to adapt to the change of taste and more specifically the spiciness!

Indeed the Indians love to put chili in any kind of dish. If you are sensible to it, be careful to ask for a little spicy, which will be very spicy at the end !

Another part of the culture is that the Indus are vegetarian, or at least most of them. Juan and I are almost vegetarian and we can say that we feel in paradise in this country as we don’t have to eat “tofu” only but a wide range of other vegetarian dishes.

We are now staying in a great Home Stay called Dazzle Dew in Aleppey. The housewife is very friendly and cooks incredibly well, and not too spicy.. ! She offers cooking classes which we could not wait to take to discover a little more of the secret of the Indian food.
Have a look at the recipes, it is right here!

Bon appétit!

Cabbage thoran
Serves 2
Delicious Indian Cabbage dish
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 Cabbage
  2. 1/2 Carrots
  3. 1/2 Onions
  4. One chili
  5. Kerala leaves (Optional)
  6. 1/2 spoon Coconut oil
  7. Pepper
  8. Salt
  9. Turmeric powder
  10. Shredded coconut
Instructions
  1. In a regular pot, put the Coconut oil and let it on high until really hot. Add the onions, the chili, the
  2. Kerala leaves, salt and pepper first. Let it cook for one minute. Once the onion is a bit brown, add the cabbage, the carrots with some turmeric powder to your liking. Let it cook in low temperature for about 8 to 10 minutes, stirring from time to time. Add the shredded coconut and cook it for 1 more minute.
  3. It's now ready to serve
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Vendkya Curry
Serves 2
Delicious vegetarian dish with Okra or Ladies' fingers. Find out more here http://en.wikipedia.org/wiki/Okra.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 3 Okra or ladies' finger
  2. 1 Chili
  3. 1 Onion
  4. 1 spoon of Coconut oil
  5. 10 Mustard seeds
  6. Salt
  7. Turmeric powder
  8. Masala spices
Instructions
  1. Place a bit of coconut oil and the mustard seeds on high for one minute. Place the Ladies' fingers, the chili and the onions chopped. Cook on low for 8 to 10 minutes.
  2. After cooked, put a bit of salt, turmeric powder and the masala spices. Cook for 30 seconds more on low and remove and serve.
  3. Great and quick recipe.
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Beets Mizhukkupuratty
Serves 2
Although hard to pronounce, the easiest dish we cooked and one of the best ones.
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Ingredients
  1. Coconut oil
  2. Mustard seeds
  3. 1 Beet
  4. 1 Chili
  5. 1/2 Onion
  6. Salt
Instructions
  1. Place a bit of coconut oil and mustard seeds on high for one minute, then add the beets, the onions and chili.
  2. Cook on low for 5 to 8 minutes, stirring from time to time. Then add salt to your liking.
  3. Dish is ready!!! it's that easy
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Tomato Curry
Serves 2
We saved the best for last. Definitely the best dish we had, complemented with the Kerala rice. Delicious.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. Coconut oil
  2. Mustard seeds
  3. 3 Tomatoes
  4. 1 1/2 Onion
  5. 1 1/2 Chili
  6. 1 cup of light coconut milk
  7. 1cup of full coconut milk
Instructions
  1. Step 1: Place the shredded coconut in a blender and add 1 cup of water. Blend it for 20 seconds and extract the milk from it. With the remainder coconut, add only 1/2 cup of water then blend again. The second part should be a bit thicker and will extract more coconut milk from the shredded coconut. (you can also buy it in asian food stores.)
  2. Step 2: Place the coconut oil and mustard seeds on high for one minute. Add the onions and chili first until brown.
  3. Add the tomatoes and salt and stir for about 3 minutes.
  4. Add the light coconut milk, and let it boil on high.
  5. Once it boils, add the full coconut milk and only let it cook on low for 30 seconds then remove pot from the heat.
  6. Let it cool off for 2 minutes and it's done.
  7. Delicious dish, better enjoy with some rice.
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