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The flavours of Kerala and the Malabar Coast is distinctive and unlike cuisine from other regions of India. With generous amounts of coconut, curry leaves and mustard seeds used for flavouring, the kitchen will be filled with wondrous aromas during this hands-on class.
Sheba will guide you through the basis of cooking traditional home cooked food that is packed with flavour yet quick to prepare; understanding the spices, their complex flavours and the way in which they are used.
During this journey, you will be cooking dishes such as;
*Kerala Chicken Kuruma: Chicken fillets braised with cashew nuts, poppy seeds, and coconut.
*Pumpkin Erissery: Butternut Squash with cumin & mustard seeds
*Green Bean thoran: French beans tossed with garlic, green chillies, & coconut
*Chapattis: Delightfully easy unleaven flatbreads
*Semiyya Payasam: Pan roasted vermicelli simmered in saffron and cardamom infused milk
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