Indian cooking lesson with Pooja
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Indian cooking lesson with Pooja
Min: 2 Max: 5
Indian chai is loved by all and when masalas are added to it with ginger and cardamom it tastes just too good and can be had any time..
The brown lentil (masoor dal) has rich flavors, high fiber and protein. Particularly it works as savior for women , who are at a higher risk of iron deficiency. In a nutshell brown lentil is good for the whole body, if you don't want to suffer from indigestion, diabetes, high cholesterol , allergies or high blood pressure incorporate masoor dal in your regular diet. It is eaten specially during winters when flavored well with ginger garlic it's properties are enhanced and tastes yummy.
It's a very famous dish from north . In india winters comes with lots of varieties of green leafy vegetables and all the homes have this dish in common made with loads of spinach and cottage cheese
Ghee spiced rice
Indian Basmati long grain rice flavoured with spices and tempered in ghee
Pyaaz ke pakode
These are fried onion fritters. These are crisp , yet a hint of soft, sweet flavor coming from the onions. It has not many spices added, yet these fritters are flavorful. sometimes simple recipes brings out the best flavors. :)
Its a renown winter dessert in Indian household.It is a light nutritious dessert with less fat loaded with dry fruits and nuts to give warmth to the body. It is a treat to have this
Hi, I am Pooja Panpalia, and I welcome you to my space on Tadaku. I am brought up in the beautiful city of Bhopal, the city of lakes as it is called, capital city of Madhya Pradesh (known as the Heart of India), I arrived in Japan few years back and was astonished at the generosity of people here.
I have done my Masters in Business Administration and working as a HR(Human resource) professional. I am also a passionate cook and a story teller mother. I love making new friends and socializing. From a very early age I was enticed by the recipes and work done by mother in the kitchen. I obediently followed my mothers teachings and she taught me with equal vigor. Most of my culinary skills are gifted to me by my mother.
I enjoy compiling my recipes and sharing with my friends. Also lately my Japanese friends insisted learning the home cooked vegetarian Indian cuisine. I loved doing this over a cup of coffee or Chai and chatting through the lessons and so did all my friends. It bought a lot of joy and bonding with new friends as well. One of the endorsement from one of Japanese friends state that : "My teachings involve making food that excites all your senses and offer pleasure to the core". My biggest joys are cooking food and styling.
What attracts me about cooking is the shear creativity it involves and what interests me is the significance of each ingredient in terms of taste and benefits that it brings for healthy living. I was so enthralled by the art of cooking that I went ahead and did a formal Diploma in Nutrition.
Its a great idea and platform that Tadaku has offered, organizing my recipes and sharing them at the same time, with all food enthusiasts. I believe in a varied, healthy diet, using real butter, real cream, lots of green vegetables, and protein from beans, and cheese. All the ingredients which are available easily at the stores near-by. I try to make recipes which are healthy and mouth-watering at the same time. Keeping the food colorful, healthy yet enjoyable is the underlying principle of my cooking. Whenever I cook something, I always taste before serving it to anyone. Reason that, I believe to satisfy my taste buds first. I believe, if I am not happy with the recipe I made, no one else is going to adore it. I love the recipes which are well presented. So I emphasize on food styling, when I cook. I believe that, food which looks good tastes good. Food is a basic necessity of life, brilliance lies in making it interesting in all respects. A well-known adage about food is, “You eat with your eyes first, and you instantly know if you are going to enjoy the food or not.
My teaching is not only about how to cook food, but I would always like to teach How, What and When of cooking and presenting it. What I can promise you is a delightful learning experience and an insight into the magic of Indian culinary.
Max. guests: 5
Min. guests: 2
Items to bring: apron, small towel, note pad, (tupperware, freezer bags)
About leftovers: after eating, please make sure you check with the host what can be taken home. Food taken home remains your own responsibility, so please be careful about food poisoning etc.
Payment should be made before the lesson. We accept credit card or bank transfers.
On the booking page you’ll be able to select your booking method and see payment instructions.
Cancellations are possible after making a booking. Refunds are as shown below:
・If cancellation is made more than 10 days before the lesson (AM0:00): 100％ refund
・If cancellation is made between 5 and 10 days before the lesson (AM0:00): 50％ refund
・If cancellation is made less than 5 days before the lesson (AM0:00): no refund
Target：「Over 16 years old (only adults)」