Virtual Indian Fusion Cooking Class
Class Replay
Items You’ll Need
chefs knife
cutting board
baking sheet
large skillet
medium soup pot
large mixing bowl(s)
measuring cups
measuring spoons
paper towels
zester or fine box grater (optional)
parchment paper or foil (optional)
Shopping List
1 large red onion
3-4 cloves garlic
fresh cilantro or micro cilantro*
1 small head cauliflower
2 lemons (or lemon juice)
fresh arugula, or other fresh salad green (4-6 cups)
frozen peas
garam masala powder
curry powder
tahini
olive oil
1 (8 oz.) can tomato sauce
2 (15 oz.) cans chickpeas
fresh mozzarella cheese*
2 naan flatbreads (ideally whole wheat)*
golden raisins (optional)
2 tbsp. cream or half and half (optional)
Ingredient Notes
Recipes are formatted for ~4 servings, so if you’re a household of one or two, you may want to cut everything in half.
If you can find micro-cilantro, it will be an excellent addition to this recipe set. It’s a bit more pricey, but it’s packed with nutrition. Standard fresh cilantro will work fine as well. I’ll teach you more about micro-greens during the class.
Naan is an Indian flatbread that should be available at most large grocery stores in the bread section, and sometimes in the frozen section. Trader Joe’s has a popular frozen garlic naan-bread. Opt for whole wheat naan bread if you can find it.
If you’re gluten free, you have a few alternatives for the naan bread - you can use a frozen cauliflower pizza crust, the chickpea flatbread from a previous class, or your favorite gluten free pizza crust alternative.
Standard raisins will also work fine in place of golden raisins.
Fresh Mozzarella cheese is far superior to standard Mozzarella in my opinion when it comes to pizza, but either will do.
Optional Prep
*no prep work is required for the class, but if you would like to get ahead, you are welcome to do the following -
Cut the red onion in half - chop one half and thinly slice the other
mince 3-4 cloves of garlic
drain and rinse the chickpeas
cut 1 head of cauliflower into bite-size florets
juice 2 lemons (3 tbsp. lemon juice total)
The Recipes