Suneeta Vaswani's Sample Menus

If you don't see one of your favorite Indian dishes, just ask!

The Mystery of Indian Spices (and how to master them)!

For many who have enjoyed the varied flavors of Indian food, Indian spices remain an enigma.  Spices are not just to season and flavor, but have a more important role; each has a specific impact on the body, and their correct usage and interaction with each other should be understood.  This class will guide you through this interesting subject with dishes to illustrate the techniques and spices discussed.  The information will encourage you to be more creative with spices, and open up a whole new world of flavor! 

• Peas Pulao--Aromatic whole spices perfume a pilaf of basmati rice and peas.
• Coriander Chicken--Simple, quick and packed with flavor, this chicken recipe is one of Suneeta's favorites.
• Uma’s Yellow Lentils (Uma’s Toor Dal)--A hearty dish, the sweet and sour flavors of this homestyle ‘dal’ is a perfect complement to the chicken.
• Orange Saffron Pudding--The ‘golden spice’ in this heavenly dessert will be the fitting finale to our evening.

 
The Classic Dishes of North India

The cuisine of north India has an avid following amongst aficionados of Indian food.  Dishes such as the ones offered in this menu have long been favorites and are not difficult to prepare at home.  Wow your family and friends with your expertise!

• Saffron Rice with Raisins and Almonds--Kashmir, famous for it’s fields of saffron is the home of this delicately spiced dish.

• Chicken Tikka Masala--Tender morsels of tandoori chicken enveloped in a heavenly tomato butter sauce perfumed with fresh ground cumin.

• Curried Spinach and Cheese (Saag Panir)--Chunks of homemade cheese afloat in creamy spinach.  We will make the cheese from scratch.

• North Indian Rice Pudding (Kheer)--A traditional north Indian favorite, this dessert depends on the slow reduction of milk, a very important technique in the making of milk desserts.  The milk flavor is intensified as the natural sugars are concentrated and takes on a complexity that is unique.

Curry Workshop 

What is curry?  This workshop will dispel the many misconceptions that surround the most recognized term in Indian cuisine.  Did you know that there is no curry powder?  And did you know that there is a curry tree?  This class will address the techniques and spices in curries and provide all the answers.

• Lamb in Coconut and Almond Curry

• Goa Seafood Curry

• Chicken Tikka Masala

• Creamy Spinach Yellow Lentil Curry

• Perfect Basmati Rice

Fun with Indian Spices 

Easy to prepare dishes which are suitable for family dining yet are elegant enough to serve to guests.  Besides wonderful flavors, Indian food is ideal for a party, because almost all of it can be prepared a day or two ahead, and you can be a guest at your own party. 

• Onion Clusters--Feather-light fritters that disappear faster than you can make them.

• Sindhi Chicken Curry--This is the quintessential north Indian style chicken curry, with the onion and tomato based gravy.

• Indian Ratatouille with Five Spices--The combination of five seeds--mustard, onion, cumin, fenugreek and fennel--perfumes a medley of vegetables.

• Carrot Halwa--A traditional cardamom-scented dessert from north India.

Fall Flavors 

The flavors of fall are filled with tantalizing aromas as we transition into the cooler season.  Summer salads give way to more substantial dishes but not yet the hearty foods of winter.  This menu, from Easy Indian Cooking showcases dishes perfect for the season.  

• Lamb with Fennel and Nigella--Boneless lamb cooked until fork tender, seasoned with aromatic fennel and nigella seeds.

• Sweet and Spicy Butternut Squash--Pumpkin season is almost here and it is a perfect substitute in this traditional recipe.

• Basmati Rice with Spiced Cauliflower--A delicious pilaf studded with bite-size pieces of cauliflower.

• Orange Saffron Pudding--Cream of wheat is transformed into an ethereal dessert studded with raisins and almonds and perfumed with saffron and oranges.