Low Fat Indian
Cooking Course
The Course will be conducted by
Mrs Suinta Sharma who
has a number of impressive professional qualifications and experience,
including Masters of Home Economics and 15 years of extensive
experience in
conducting Indian Cooking courses in the Erindale’s Community
Education
Programs (CEP) and JP International Hospitality College in
The fee
includes:
ALL
Food ingredients; Indian Meals; printed recipes
for everyone
List of Indian curries, spices, herbs and equipment for your pantry
List of Indian grocery stores in Canberra
Course Overview
In this course you will learn
low fat Indian recipes
which are delicious and healthy but at the same time easy to cook in
limited
time. The participants will also be made aware about Indian spices and
appropriate combinations and use of spices and cooking methods to
obtain the
best flavours and taste of food and spices. The course will equip you
with
skills of cooking three course healthy Indian meals including
vegetarian and
non vegetarian Indian curries, rice dishes, breads, snacks, drinks,
chutneys,
raitas deserts and other complementary dishes.
Course Outline
Session 1
Tandoori Chicken
[Roasted chicken with freshly made herbs and spices marinate]
Green salad
[Salad with greens with spicy oil free dressing]
Lemon rice
[Basmati rice cooked with spices and fresh lemon juice]
Indian Chai
[Traditional Indian tea cooked with spices and herbs]
Session 2
Zeera rice
[Basmati rice cooked with cumin seeds and other spices ]
Dal
[Mixed legumes/pulses cooked and seasoned with spices and herbs]
Mint chutney
[Chutney prepared with mint, coriander leaves, green chillies and spices]
Asian/Seasonal Vegetable curry
[Low fat curries of seasonal vegetable e.g Okra, Hairy Melon, potatoes & cauliflower etc]
Session 3
Fish Tikka
[Grilled fish marinated in fresh herbs and spices]
Radish chutney
[Chutney made with white reddish, spices and herbs]
Chickpea salad
[No fat salad made with chickpeas and vegies, herbs and spices]
Roti
[No fat Indian whole meal bread roasted on a specially designed griddle]
Session 4
Upma
[Healthy snack made with semolina, herbs, spices, nuts and seasonal vegies]
Coconut chutney
[Chutney made with fresh coconut herbs and spices]
Seekh Kabab
[Minced meat spiced and mixed with herbs grilled on skewers]
Tamarind rice
[Basmati rice made with Tamarind pulp spices and herbs]
Session 5
Stuffed Tandoori Roti
[Oven baked Wholemeal Indian bread (no fat) stuffed with potatoes, herbs and spices]
Nimboo pani (Lime Drink)
Mint Raita
[Low fat yoghurt dish with mint, spices and herbs]
Phirni (Rice pudding)
[Desert cooked with low fat milk and basmati rice, saffron, nuts and spices]
Session 6
Roasted Eggplant curry
[Roasted eggplant curried with tomatoes, herbs and spices]
Garlic
[Oven baked raised Indian bread with garlic, spices, herbs]
Spicy salad with Indian cottage cheese
Date & nut Drink
[Milk drink made with dates, walnuts, spices]