Indian Cooking Classes - Wash DC
Hi, I am trying to buy a gift certificate for an Indian cooking class for my boyfriend this Christmas. So, I need reliable cooking class recommendations!! Please help!! I have been searching around the internet and have found a few things like Monica Bhide, the L'Academie de Cuisine, Sur La Table, Taste DC, but I'm still looking. I definitely want a participation class versus demonstration class. And I'm looking for a meat curry class or specifically chicken tikka masala. Also, being a poor student, the less expensive the better, but that's the least important criteria. So far the best thing I could find was a classic curry class from Monica Bhide, but it's $80 per class so I'm trying to shop around.
Thanks in advance for the help!
Also too late for your Chrismas needs, however in several cities I've found the owners of Indian groceries very welcoming and often have suggestions for someone willing to teach. There are two on 355 in Rockville --Patel Bros. was my preferred -- and if you visit any of them you'll find masalas already mixed, many, many varieties, with simple enough instructions for Indan home cooks. It certainly saves individually measuring, toasting and grinding spices. I prefer Shan brand. Good ones to start with might be chana masala and your chicken tikka. If you can find the Steaks and Chops, definitely pick it up! You'll also find that spices are fresh, bulk and inexpensive as are many other ingredients. DC has lots to offer -- you're very lucky. And if Patel Bros. has samosas, get a couple. But definitely don't be afraid to talk to people there!
Can't help you with the classes in Washington ( although having read Monica's excellent book, I am sure her class would be worth the money )
However, here is my own CTM recipe. Even the more kitchen challenged could make this with no probs.
For the chicken
4 chicken breasts cut into big chunks
1 large piece ginger
7 cloves fat garlic
4 green chillies
1 bunch corriander
1 large tub yoghurt
1 tsp turmeric
1 tsp ground corriander
1 tsp ground cumin
1 tsp ground red chilli powder
1 tsp ground cinnamon
1 tsp ground fennugreek
Juice of one lime
For the sauce
1 12oz can tomatoes
1 large onion chopped
3 tsp ginger garlic paste
1/2 tsp turmeric
1/2 tsp ground corriander
1/2 tsp ground cumin
1/2 tsp ground red chilli powder
1/2 tsp ground cinnamon
1/2 tsp ground fennugreek
1 small carton cream
blend the ginger and garlic into a paste in a grinder with some salt and a little water. Put half over the chicken and keep some for the sauce.
In a blender, mix the yoghurt, corriander leaves and chilles and lime juice and blend to a paste
pour over the chicken. Add the lime juice and the dry spices and mix throughly. Cover the chicken with plastic wrap and put in the fridge for at least 5 hours
When ready to cook, place the chicken on a foil layered baking tray and cook on a medium heat for 25 mins turning once
For the sauce just sweat the onion and ginger/garlic paste in vegetable oil and add the dry spices. Cook for one minute to allow the spices to lose their rawness. Add the tomatoes and a tinful of water and allow to cook for about 20 mins making sure it does not go too dry. When reduced to quite a thick sauce add the carton of cream and cook through gently.
Mix in the chicken chunks ( which should have been kept warm ) and warm through
Before serving, add corriander leaves and squeeze lime over the top