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January 23, 2022 3:00 PM
60 mins
Live Class
On-Demand Class
$ 30.00 CAD
plus tax
Join our Indian food expert Aditya Raghavan to learn how to make Pakoras. Addie's version of India's spiced vegetable fritters combines sliced onion and cauliflower in a chickpea flour batter. Deep fried then served with your choice of two chutneys (Tamarind & Date and Cilantro Mint) our Pakoras are perfect enjoyed as a snack, or an appetizer.
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Ingredients, Pakoras: onions, potatoes, cauliflower, ginger, cumin powder, turmeric, Kashmiri red chili powder, dry mango powder, chickpea flour, baking soda, cilantro, garnish: amchur (dry mango powder), roasted cumin powder, black salt (optional)
Ingredients, Cilantro Mint Chutney: cilantro, fresh mint, ginger, green chilis, ground cumin, lime
Ingredients, Sweet and Sour Date & Tamarind Chutney: pitted dates, palm sugar, tamarind paste or pulp, hot green chili
Essential Equipment: deep fryer, or pot for frying with a clip on deep frying thermometer (recommended) or instant read thermometer, blender (for chutney), spice grinder (coffee grinder) if you are grinding your own spices
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 an appetizer on arrival and a full meal of what we make in the class.
Chef's Table classes include all of the above, plus a welcome drink and a dessert at the end of the night.
A selection of wines and beers are available 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 Kathryn for her online class on Tuna Niçoise, a Provençal summer classic combining new potatoes, green beans, tomatoes and boiled eggs with tuna, all dressed with an olive oil vinaigrette. In our elegant take on this regional French dish we use locally grown cherry tomatoes, lightly grilled ahi tuna, and quail's eggs cooked so that the yolk is still a little soft. Then our dressing blends summer herbs and a hint of anchovy with olive oil and lemon for a light kiss of summer flavour.
Join Kathryn Joel for this online class and learn how to make your own homemade Pita Bread flatbreads, together with Swordfish and Lamb Souvlaki Skewers. You'll start your class making the dough for your pita breads, then we'll marinate and prepare our swordfish and lamb skewers (you can substitute alternative proteins) and whip up Tahini and Tzatziki Sauces and a Green Salad. Finally we'll cook our skewers on the grill, sharing grilling tips and tricks as we do, so they're ready to serve for dinner with our Green Salad and Pita Breads.
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