by Currylicious | Mar 28, 2013 | Event Schedule
Hello everyone
Having received a tremendous response from cooking workshop for kids last summer, I will be conducting a Kids Cooking Camp this summer as well and wanted to reach out to all of you who are planning camps for your kids. I have seen that the kids enjoy these cooking sessions so much because they are allowed to get messy and get to make their own plate of food in a fun way.
I have planned 2 weeks of cooking camp for the kids this summer. I am conducting
one week of cooking session for the kids in July from July 12 th through July 16th, Mon-Fri, 9:30 am- 12:00pm and the kids get to eat lunch at the end of each session.
I am also conducting another cooking session in August from Aug 12th through Aug 16th, Mon- Fri, 9:30 a- 12:00pm.
I have kept the menus for both the camps different so parents who want their kids to attend both sessions may do so.
KIDS SUMMER COOKING CAMP
Email me at curryliciousme@gmail.com
Limited spots only
JULY SESSION
July 15th VEGETARIAN QUICHES
July 16th PASTA with VEGGIES in a CHEESY ALFREDO SAUCE
JULY 17th VEGETARIAN QUESADILLA with homemade GUACAMOLE
JULY 18th PASTA with homemade PESTO topped with PARMESAN CHEESE
JULY 19th HOMEMADE CREPES filled with CHOCOLATE HAZELNUT & BANANAS
AUGUST SESSION
AUG 12 th CHOCOLATE CHIP PANCAKES
AUG 13th SPAGHETTI with PEAS in a PINK SAUCE
AUG 14th VEGETARIAN BURRITOS with homemade GUACAMOLE
AUG 15th CREAMY POLENTA
AUG 16th ART OF WAFFLE MAKING
(For kids with allergies, I will make sure that we do not use those ingredients and may substitute with others)
The main objective of this cooking camp is:
– for the kids to learn where their food comes from,
– to expose the kids to various cuisines,
– for them to appreciate the effort that goes into putting together a plate of food and
– of course to get them to eat their veggies in a fun way.
Look forward to hearing from all.
by Currylicious | Mar 20, 2013 | BLOG
Hello everyone,
As promised, I am posting some pics from my cooking demonstration at Williams Sonoma in Short Hills Mall, NJ on March 23rd. It was a lot of fun and
like always I had a wonderful audience. This time, I must confess that I had this one lady who came up to me and asked me how I could stay vegetarian for so long? and
if I missed eating meat? I said to her ” Not really since I love to cook with veggies and put a ton of flavor in it and share my secrets with everyone:)”
She was so thrilled she sat in a chair and watched me as I cooked away my dish. She had a pen and a book and was making a note of whatever I said.
So the dish I made was an Eggplant Tapanade with cilantro chutney served on a cracker. Lot of people walked in tried my dish and appreciated the flavors!
It was a truly memorable experience since the manager of the store at Williams Sonoma, Short Hills walked up to me, ate my dish and said to me” There was this lady who walked up to me and said that you did a great job answering all her questions, she loved your dish and thought it was great. That must mean a lot to you”.
And yes it did, I was so happy to merely listen to something like that and would consider myself lucky and all my efforts seemed to have paid off. This is the most rewarding job that I ever had – not in terms of money but in terms of happiness and appreciation! Nothing can beat this:)
Thanks again to all who walked in and tasted my dish- for all your kind words and time.
by Currylicious | Mar 20, 2013 | BLOG
Hello everyone,
As promised, I am posting some pics from my cooking demonstration at Williams Sonoma in Short Hills Mall, NJ on March 23rd. It was a lot of fun and
like always I had a wonderful audience. This time, I must confess that I had this one lady who came up to me and asked me how I could stay vegetarian for so long? and
if I missed eating meat? I said to her ” Not really since I love to cook with veggies and put a ton of flavor in it and share my secrets with everyone:)”
She was so thrilled she sat in a chair and watched me as I cooked away my dish. She had a pen and a book and was making a note of whatever I said.
So the dish I made was an Eggplant Tapanade with cilantro chutney served on a cracker. Lot of people walked in tried my dish and appreciated the flavors!
It was a truly memorable experience since the manager of the store at Williams Sonoma, Short Hills walked up to me, ate my dish and said to me” There was this lady who walked up to me and said that you did a great job answering all her questions, she loved your dish and thought it was great. That must mean a lot to you”.
And yes it did, I was so happy to merely listen to something like that and would consider myself lucky and all my efforts seemed to have paid off. This is the most rewarding job that I ever had – not in terms of money but in terms of happiness and appreciation! Nothing can beat this:)
Thanks again to all who walked in and tasted my dish- for all your kind words and time.
![Savory Phyllo shells with Onion Tomato Chutney, Goat Cheese and Cilantro!]()
by Currylicious | Oct 28, 2012 | Nandini's Food Court, Recipes
Serving Size (4)
Ingredients:
Athens Mini Phyllo/ Fillo Shells(Frozen)- 1pack
Onions 2
Tomatoes 2
Olive Oil 2 1 tbsp
1 tsp Cumin Seeds
1 tsp Lemon Pepper
1/2 tsp Turmeric
1 tsp cumin powder
1 tsp garlic powder
1 tsp cayenne powder
1 tablespoon goat cheese
Bunch of Cilantro leaves for garnish
Preparation:
Chop onions, tomatoes very fine. Place a pan over medium heat and drizzle some olive oil. Now add salt, lemon pepper, cumin seeds, cayenne powder, turmeric and cumin powder. Mix well with a spatula. Transfer the finely chopped onions immediately and mix well. Let it cook till onions start to sweat a little bit. At this point add your tomatoes and cook covered for about 3-4 minutes stirring in between.
Meanwhile open the frozen package of Athens Mini Phyllo/ Fillo Shells. Remove the shells from outer carton and inner tray. Place it on a baking pan. Place it in the oven at 350 degrees F and bake for 3-4 minutes.
Now cook until you reduce the onion- tomato to a chutney consistency( water from tomatoes help us gain the required pasty consistency along with all the spices). Switch off the gas.
Take out the shells from the oven and let it cool. Spoon in the onion tomato chutney into the cooled shells and crumble some goat cheese. Finally to give it some color, add chopped cilantro leaves as garnish. Trust me these are pure quick simple healthy pockets of HEAVEN!
Enjoy making this quick recipe this holiday season !
Tip: You can save some time by adding the filling to the frozen shells and baking it together till the filling is hot for about 5-8 minutes but I have just noticed that when I do it separately, I get a crispier lighter effect with the shells.
by Currylicious | Oct 24, 2012 | BLOG
Hello everyone,
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!!!
http://www.athensfoods.com/
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 @ curryliciousme@gmail.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 @ curryliciousme@gmail.com 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!
