Please join me and the very talented Chef Marcus Repp of Landsdowne Resort by signing up for a Couple’s Cooking Class on February 10th at “The Great Room ” at
44050 Woodridge Parkway,
Leesburg, Virginia 20176
Please contact 703-729-8400 for more details.
Please sign on Event Brite. Cost: $15 (After Evenbrite fee, customer pays $17.89).
Here s the link to an invite on facebook:
Hoping to see a lot of my friends on February 10th at the Couple s Cooking Class!
Much love as always…..
I wanted to invite everyone to my cooking demo @ Williams Sonoma at the Short Hills Mall, NJ on 10/28 from 2 to 5 pm. I am going to be showing you how to cook up some quick and healthy horderves in no time ! Also, I am going to be using the ATHENS MINI PHYLLO SHELLS! With the holiday season around the corner- you will be amazed as to how quickly you can come up with fancy horderves using Athens Mini Phyllo shells in no time and impress your guests!!!
I wanted to thank everyone for making it to the event! I had a fantastic time cooking as always and I hope that all of you who came in had a great time tasting my food as well. I also promised a lot of people that I would post my recipe so please look up Savory Phyllo Shells with Onion Tomato Chutney, Goat Cheese and Cilantro under the Recipes section.
Initially Chef Laura Edwards had requested that I come early and start my demo at 12 pm and wrap up by 2pm due to the impending hurricane warning. But thanks to all of you who came by today- I was at the store cooking up my chutney and filling my fillo cups with chutney and goat cheese up until 4.00pm. I was forced to stop since I ran out of my most ingredients then:))) else would have loved to stay till store closing lol!
I am sure a lot of you were amazed to see how quickly you can come up with a tasty healthy yet delicious horderves using the ATHENS MINI PHYLLO SHELLS.
It took me less that 15 minutes to make the Savory Phyllo Shells with Onion Tomato Chutney, Goat Cheese and Cilantro and to be honest I had both kids and adults come back to pick more than one from my tray!!!!which I was very glad about.
What I noticed was that not many were aware that the ATHENS MINI PHYLLO SHELLS bake within 3 minutes into crispy light pockets of heaven. I guess all the kids that walked in today became huge fans of the phyllo shells and I had a lot of moms asking me where they can purchase them. I had an availability list printed out so everyone knows where to get them from and its available in the freezer aisle of most supermarkets.
Please email me @ email@example.com if you cannot find it and I shall email you the availability list.
So here are some pictures from the event today. Hope you enjoy.
A lot of people were interested in taking some cooking lessons from me, some were interested in catering for parties , some in kids cooking classes and a lot of them were up for Girls Night Out Parties! So please email me @ firstname.lastname@example.org and I can definitely work with you to organize any of these classes or parties at very reasonable costs!
Thanks much again to all !
Please tune in to my blog for future events and more recipes!
Have you heard of heaven on earth?????? This dish of mine exactly feels like “heaven on earth”. Growing up as a child, my “PAATI” (nana/grandma) struggled to make me and my brother to get to eat fruits!!!!!! So she used to make this dish and it would be gone in one second:) Just like that…..
Fortunately or unfortunately:) History repeats itself. So I make this yummylicious dish for my kids as a snack (and guess who shares their snack????)and they wipe the plate clean and I mean CLEAN!!! Please try this with your kids and let me know if it worked???and I PROMISE IT WILL:) You can also serve this as a dessert if you are entertaining. Add a scoop of COCONUT ICE CREAM on top and its out of the world!!!!!! Also, if you have not-so-ripe bananas this recipe will sweeten them up and is a great way to use them.
This is how I make it:
I chop up my bananas into thin mini slices and throw in a pan not too hot with a tad bit of clarified butter in it! Trust me guys, these are small cravings and my blog always screams out Moderation so a little doesnt hurt. You can also add olive oil and I add some brown sugar and let it caramelize on a low flame for about 10 minutes. You dont want to burn the sugar so keep the fame low.
And you have Heaven on a plate! I plate mine with some basil leaves and sweetened coconut flakes- Delish!!!! Enjoy!!!!
With much love ………
Last weekend, I was at this brunch place in Montclair, New Jersey- Absolutely fabulous and I was thrilled to see their Vegan and Vegetarian selections on the menu.
After pondering over an extensive menu:) and the indecisive person that I am esp when it comes to food- I decided to try their Vegetarian Chickpea burger with baked Sweet Potato Fries. I must tell you this that during my stay at Double Tree in L A prior to filming Master Chef, I happened to order their Vegetarian burger made of chickpeas and it was falling apart/ crumbling to say the least and dry!!!!
This one that I tried at Montclair was phenomenal!!!! Moist, crisp, dense and came with onion, tomato, sprouts:) and pickle!
OK now, I was also thinking of coming up with a bunch of dishes with Tempeh and have been experimenting in my kitchen. Suddenly, after we finish brunch, I run across the street to WHOLE FOODS and my husband thinks I have lost it as always 🙂 I grab an organic slab of 5 GRAIN TEMPEH. Now many of you may wonder what TEMPEH is?
TEMPEH is made of natural culturing process with organic grains like soybeans, brown rice, millet, barley, rye, apple cider vinegar and tempeh culture (typically Rhisopus oligosporus)LOL (thats my inner Microbiologist speaking out). It is low in calories and a great substitute to meat due to its HIGH PROTEIN content. Tempeh originated in Indonesia and has a distinctive nutty taste and nougat-like textured.
The thing about TEMPEH I have learnt over the past few months is that it easily absorbs the flavors of the other foods with which it is cooked making it adaptable to many types of dishes. I tried substituting TEMPEH with the Indian Cottage Cheese that I use in my traditional Curry and it turned out delicious!!!
According to my research- the soy protein in tempeh tends to lower cholesterol levels, while consuming protein from animal sources tends to raise them, since they also include saturated fat and cholesterol.
I can go on and on about health benefits and effect of TEMPEH on cholesterol ………After 3 days of trips to the park with kids, I decided to take a break today and cook up something with the Tempeh that I had picked at Whole Foods. I decide to make an awesome burger with TEMPEH. I love beets and so decided to use a beet sauce and bake some squash chips to go with my burger. The key is to season my tempeh with a bunch of my toasted spices and to use a binding agent !! The binding agent that I used in this case was CHICK PEAS and it turned out beautiful. I could use potatoes but chose to give Chick peas a shot! I use olive oil and use fresh GRAY SQUASH from my Farmers Market to bake some chips to go with my TEMPEH burger:)
I wanted to thank Vidya Pradhan for a wonderful article.
Check this Q and A out at http://www.indiacurrents.com/articles/2012/07/07/kitchen-chemistry
Thanks much for your time!
With much love…