In anticipation the professional chef of that I get to organize my pictures from India and whipping up something exciting Kerala-inspired right, I thought to share with you some pictures and tips from a course in Indian cooking like I was on a while ago. Malmö has a company called Tappori Tiffins, powered by mateldsjälen Zeenath. She's cooking vegetarian (and mostly vegan) food that tastes the professional chef and smells like it comes straight from her childhood home in India. She holds courses both people's the professional chef homes and in their kitchens in My Möllans shopping malls, and if you are in Malmö and are eager to learn little tips and tricks for getting to the Indian the professional chef cooking so I can not really recommend a course!
In less than three hours we had time to prepare eight small dishes, including the very practical and good flat bread chapatis. I was pleasantly surprised that they were not difficult to make and fry in a regular frying pan. The secret seems hot to knead the dough until it becomes smooth and then let it rest for 20 minutes. Most would rest for at least 20 minutes. Some other secret tip is to not skimp on the oil (perhaps no surprise) nor on the spices. We learned a lot of other things the professional chef too, but I will not reveal everything here but let you discover it for themselves by visiting one of her courses or invite her home.
Already on Saturday, March 7 will Zeenath to hold a short course in Indian street food at Aktivitetshuset the stack in Malmö, where she will demonstrate how to make stuffed samosas with apple chutney. Workshopppen going on between 10-12 and costs SEK 250. If you are interested in joining, write a comment below and I'll tell more.
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My little green is a blog about vegetarian food, "useful" pastries the professional chef and pyssligt crafts. I like experimenting in my little green-painted kitchen units Paula and is a freelance journalist. I think it is fun to experiment with gluten-free and vegan cakes that try to follow the seasons and cooking local produce. Food makes a difference, both for our health and for the world around us.
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