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FOODS OF INDIA
One of the world's oldest civilizations (dating back 5000 years), India has become the source of one of America's "newest" flavor favorites. Yet Indian cooking is among the most misunderstood cuisines of the world. Good Indian food relies on multiple uses of single spices as well as an infinite number of spice combinations. Here you will learn what a "curry" is and what it isn't. You will begin to understand why Continental and French cooking techniques do not produce Indian flavors. These sessions will help you understand the world of Indian spices, their origins, buying tips, storage techniques, and ultimately, a myriad of uses.
The following are descriptions of typical classes. Since each class is structured to meet the needs of the participants, they may include parts of several shown below.
Indian Dumplings, Cakes, and Crepes for the Home Chef
Explore the fascinating world of dumplings, cakes, and lacy crepes favored in Southern Indian homes. Savor two kinds of Kozhukuttais (Lentil-filled rice wrappers), Idlis (Steamed fermented rice-lentil batter), and Dosais (Lacy crepes filled with spiced potatoes and onions) in this hands-on class that will surprise you every step of the way!
Easy Indian Cooking for the Home Chef
This class is designed to gently lead the beginner through the complex world of India's spices, legumes and grains. We will begin with a hot nourishing cup of Chai - Darjeeling tea leaves brewed in whole milk and spices. This will ease you into the menu of Malai Kebabs (Creamy Grilled Chicken on Skewers) with Pudhina Chutney (Mint-Cilantro Chutney), Lucknowi Chana Dal (Yellow Split Peas with Caramelized Onions), Saada Chaawal (Steamed Basmati Rice), and Phool Gobhi Chi Bhaaji, (Cauliflower with Peppers).
An Introduction to India's Curries for the Home Chef
Never has a word been more controversial than "curries". You will learn all there is to a curry, but more importantly, what there is not. You will make curries from all regions of India, with the following menu:
Lobhia di Saag (Black-eyed peas with ginger-flavored mustard greens), Shorakai Curry (Tender summer squash called opa simmered in coconut-chilies sauce), Murghi Vindaloo (tender chicken simmered in a coconut milk-vinegar sauce), and Poshto Diye Gajar Maatar Shuti (Carrots and peas in a cashew-poppy seed sauce).
Indian Breads for the Home Chef
A land that houses the world's second largest population also is home to a multitude of breads that are all unleavened and made with grains, lentils, rice, and even vegetables. The ritual of making and baking Indian bread includes simple Roti (all India's light fluffy whole-wheat breads lightly toasted and steamed over an open flame), Besan Nu Theplas (fluffy egg-like pancakes made with garbanzo bean flour and studded with red onions and tomatoes), Rava Dosai (lacy cream of wheat crepes with chilies), and Phool Gobhi Paranthas (minced cauliflower smothered with cilantro, mango powder, and other spices only to stuff into flaky breads and drizzle with ghee).
Noodles of India for the Home Chef
Noodles are not usually associated with India but they have been an important part of Indian cooking for centuries. Unearth these treasured recipes to reveal flavors that are incomparable. You will learn how to make, cook, and handle various kinds of noodles through Thenga Sevai (Rice noodles with coconut), Limboo Sevai (Rice noodles with cashews and lime juice), Semillon Paysam (Vermicelli cooked in milk with cardamom), and Sevai Uppuma (Roasted noodles with vegetables).
BASIC INDIAN CUISINE
A three-part introduction to the flavors of India for the food professional
Before you introduce intriguing dishes of India to your restaurant or food service menu, learn how to balance hot, sweet, tart, nutty, astringent, and pungent flavors in any given dish a technique executed with perfection by knowledgeable Indian cooks. Texture, color, and temperature are integral to this cuisine. Learn why mushy lentils, tasteless vegetables and meat swimming in a sea of yellow curry powder are not examples of good Indian cooking. Instead, understand first-hand the special flavor combinations that will give your diners memorable Indian cuisine prepared in the classic tradition.
ACAI has designed the sequence of seminars for the food professional to help participants build skills and knowledge in a logical and understandable manner. Therefore India I is a prerequisite to India II and India II is a prerequisite to India III. All three are prerequisites to Intermediate Indian Cooking series that will be offered later on.
India I
The backbone to Indian cuisine is the intrinsic knowledge that exists in the unraveling of spices, herbs, and flavorings. This class will expose you to the spices used in an Indian kitchen, their origin, what to look for when buying, storing, and using them in all their forms. Regional blends such as Garam Masaala, Sambhar Powder, and Panchphoran will be used to create simple dishes that exemplify their flavors.
India II (prerequisite India I)
This class will continue the discussion from India I with more extensive flavoring techniques. We will create regional dishes such as Sabudana Vadas (tapioca pearl fritters with peanuts, green chilies, and cilantro), Lasoon Chutney (dry condiment of roasted garlic, red chilies, and spices), and Goshtu (a stew of red onions tempered with roasted coriander).
India III (prerequisite India II)
The third in our basic India series will focus on the importance of vegetables in Indian cuisine. A country that boasts of over sixty varieties of lentils, beans, and peas offers a multitude of dishes that appeal to both vegetarians and non-vegetarians. You will learn to identify various legumes, how to buy, store, and cook them, and their culinary uses. We'll create dishes with Sambhar powder (roasted lentil-spice blend), Dhansaak (multi-lentil Persian-influenced stew), Pooshnikai Kootu (sweet yellow split peas with pumpkin), Pindi Channa (garbanzo beans flavored with mango powder), and Vaal Nu Dal (Lima beans with Bishop's weed).
Each seminar is limited to four participants that are lead by an instructor and an assistant to provide a maximum learning experience.
FOODS OF CHINA
Red cooking, white cooking, poaching, steaming and smoking - Chinese cooking is so much more than stir fry, deep fry and soy sauce. Today's Chinese cuisine has been fashioned through five thousand years of cultural evolution influenced by dynamic leaders, domineering conquerors and adventursome traders. Its insistance on freshness, quality and balance makes it one of the most healthful and flavorful cuisines of the world. And, while it continues to attract a following outside of China, this very complex cuisine is often minimized by restaurant menus catering to non-traditional tastes.
The following are descriptions of typical classes. Since each class is structured to meet the needs of the participants, they may include parts of several shown below.
Quick and Easy Chinese Cooking for the Home Chef
By design, most Chinese cooking is quick and easy. Learn how to make classic Chinese meals at home by selecting dishes that can be ready in 30 minutes from start to finish. Steamed Fish with Black Beans, Steamed Rice and Stir Fried Broccoli with Ginger makes a delightfully healthful, low calorie dinner requiring a minimum amount of effort. And, it's elegant enough for company.
Easy Chinese Dim Sum for the Home Chef
You, too, can make many classic Dim Sum dishes such as pot stickers, egg rolls, won tons and noodles. Using pre-made wrappers and fresh noodles, you will find how easy it is to make these treats at home. Many may be frozen for easy reheating to enjoy your own fast food whenever you are in the mood.
Cook Ahead Chinese Dishes for the Home Chef
There is a whole world of Chinese cooking that may be made one day and served the next. No standing over a hot wok while guests entertain themselves. No chance of last-minute disasters. This session introduces you to a world of Chinese dishes that are best served a day or more after they are made. Choices may include Star Anise Lamb or Beef (hot or cold), Chicken with Ginger Sauce on Watercress, Barbequed Pork Baked Buns, Curry Chicken Puffs, Chicken with Chestnuts, Braised Eggplant, Pearl Balls, Smoked Duck or Chicken - fun to make and easy to store and serve at a later date. Learn at least four dishes to make your Chinese dinners a breeze to serve.
Chinese Favorites
You will have an opportunity to cook your favorite Chinese dish then see demonstrations and taste other favorites. Participants submit their requests prior to the session. Options include stir-fry, soup, dim sum, noodles, and more. It's your chance to learn how to make your favorites at home.
Chinese Noodles for the Home Chef The Choice is Yours!
Everyone loves noodle dishes and the Chinese have a multitude of choices. Here's a class for home chefs interested in exploring a variety of classic Chinese noodle dishes. Beginning with homemade egg noodles participants may choose from the following:
1. Barbecued Pork Low Mein
Soft noodles stir-fried with barbecued pork, Chinese cabbage, and other ingredients.
2. Noodle Pancake with Chicken and Shrimp
Soft noodles are fried in a pancake form, crisp on the outside and soft on the inside, then topped with stir-fried chicken and shrimp.
3. Szechuan Sesame Noodle Salad
Soft noodles either chilled or at room temperature are topped with a classic sauce made with peanut butter, sesame oil and other flavors. Shredded chicken, slivered carrots, chopped scallions, slivered cucumbers and other vegetables are served on the side to be added to the noodle dish at will.
4. Noodles with Spicy Beef Sauce
Warm soft noodles topped with a tasty beef sauce that can be made in advance.
5. Noodles with Meat Sauce
Another warm noodle dish this time topped with a ground beef and bean sauce.
6. Szechuan Spicy Beef Sauce and Noodle Soup
This soup base cooks for 1 1/2 hours but may be made ahead and frozen for later use. It's rich flavoring of ginger, garlic, chilies and star anise is well worth the effort.
Then move on to other types of noodles for these dishes . . .
7. Ants on a Tree
Cellophane noodles combine with ground beef and hot chili bean paste for this traditional stir-fry favorite.
8. Carrots and Chinese Mushrooms with Cellophane Noodles
Served at room temperature, this colorful stir-fried dish is a nice change from today's pasta salads.
9. Crabmeat Salad with Fried Rice Noodles
Developed in the famous Tse Yang restaurants of Paris and New York, this elegant cold salad is a meal in itself.
10. Spicy Beef with Fried Rice Noodles
A traditional warm Szechuan dish served on lettuce cups very tasty and very easy.
11. Stir-Fried Rice Noodles, Singapore-Style
A favorite in China, this stir-fried curried noodle dish may be made ahead and reheated in the microwave just before serving.
Or tell us what noodle dish you would like to learn.we'll add it to the list. The group will select four dishes to learn in their seminar. This is one seminar that never repeats itself!
BASIC CHINESE CUISINE
A three-part introduction to the flavors of China for the food professional
ACAI's China series takes the inquisitive food professional through the world of Chinese cuisine from the noodles and buns of the north to the western region's hot and spicy dishes, to red cooking in the east and the more familiar stir-fry and blanching in the south. Along the way it ventures through the true versatility of the wok for steaming, poaching, smoking, stewing and stir frying, and the Chinese way of baking, roasting, grilling and sautéing.
Through testing, tasting and cooking you'll come to understand why China's Yin Yang flavor and texture combinations - salt with sweet, spicy with bland, soft with crunchy, hot with cold - enhance dining pleasure and help maintain healthy bodies. You'll become familiar with the essential flavors in Chinese cooking - fresh ginger, garlic, scallion, star anise, dried mushrooms, tree ears, peppercorns, chilies, preserved vegetable, salted black beans, hoison, soy sauce, oyster sauce and more. Each is a study in itself.
China I
Opening ACAI's Basic Chinese Cuisine series, China I introduces the food professional to red cooking, white cooking, poaching, steaming and three important sauces. Poached Chicken on Watercress with Ginger Sauce balances the delicate chicken flavor with a potent fresh ginger and soy sauce. Steaming Fresh Egg Noodles provides a special texture for Hot Spicy Beef Sauce or cool and spicy Sesame Sauce. Hot Pepper Sauce made from fresh bell peppers and dried chilies becomes a staple condiment for many dishes to come. Star anise makes Jellied Lamb a cool rendition of red cooking while Green Beans in Mustard Sauce provides a balance in itself teaming hot yellow mustard and sesame oil with tangy fresh ginger for perfectly poached fresh beans.
China II
Moving on to China II, you will begin to understand the importance of filled buns, poached beef, steamed whole fish and a different version of red cooking. While Chicken with Chestnuts simmers on a back burner, preparations begin for Barbequed Pork Baked Buns. Slippery Beef with Tomatoes combines water poached beef with fresh tomato wedges in this classic Cantonese stir-fry. Last minute steaming creates a delicte Fish with Ginger from Fukien. All with perfectly steamed rice.
China III
China III rounds out ACAI's Basic Chinese Cooking series with more classics. Mu Shu Pork in the light, traditional style combines a medley of fresh vegetables with marinated pork all stir-fried to fill Peking Pancakes. Make your own pancakes and scallion brushes to also use with Smoked Duck or Chicken, one of China's most flavorful ways of cooking fowl. Steaming, cooling, marinating and smoking make it a favorite. Complete this class and the Basic China series with the classic Szechuan Shrimp in the Shell - combining deep fry and stir fry for tasty succulent shrimp.
*All ACAI seminars at the Minneapolis Center are designed for four participants. ACAI will schedule seminars at times and dates requested by any group of four. Please call the ACAI office for details. Also ask about ACAI's outreach training services, Asian market tours and other learning opportunities.
Aslo available at the Asian Culinary Arts Center, Thai, Japanese and Vietnamese seminars. Call for information, 612-813-1757.
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