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January 19, 2022 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Aditya Raghavan for this Indian Chinese favourite of cauliflower, cooked Manchurian style. The tradition of fusing Indian spices and ingredients with Chinese sauces and techniques goes back to Kolkata in the 1700's, when Chinese immigrant restaurateurs adapted their cooking to suit their Indian patrons' tastes. Join Addie's online cooking class and learn how to create your own combo plate of Gobi (Cauliflower) Manchurian and Vegetable Fried Rice, together with a Green Chili & Vinegar Condiment.
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Ingredients, Gobi Manchurian: cauliflower, all purpose flour, corn flour, canola oil for frying, neutral flavoured oil ( canola, peanut or grapeseed), Serrano peppers, shallot, garlic, MSG (optional), soy sauce, Heinz ketchup, sambal, cornstarch, green onions
Ingredients, Vegetable Fried Rice: cooked cold rice (Basmati, or any rice as long as it isn't sticky rice), shallots, garlic, ginger, carrot, green beans, frozen peas, red pepper, canola oil, soy sauce, rice vinegar, optional (tofu, cabbage, mushrooms), green onions to garnish
Ingredients, Chili Vinegar Condiment: white vinegar, birds eye chilies
Speciality Equipment: wok or medium sized dutch oven or wide pot (4-6L)
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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