Annalakshmi Culinary Science
2017 cooking courses
The Science and Art of Vegetarian Cooking for Wellness & Health
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Cooking Courses “ Paachaka Kala” are held in the kitchen of Annalaskhmi On the Swan – 4/5 Barracks Square, Perth City.
All courses will cover relevant information, related to:
Cooking for health and wellness
Use of appropriate utensils
Ayurvedic principals for healthy eating
Recognition, preparation and medicinal values of ingredients used. Make your spices shelf -your medicine cupboard
Paachaka Vidhi – Indian Vegetarian Cuisine for Beginners.
11 weeks course, suitable for participants who have no prior knowledge of Indian Vegetarian Cooking. This course introduces participants to the flavours of North and South Indian Vegetarian Cuisine.
This course does cater for gluten free and vegan friendly cooking.
- Participants who would like to expand their knowledge of working with spices, dhals and beans.
- Participants who wish to add to and expand their culinary skills, and make cooking vegetables an interesting and essential part of daily diet.
- Participants who need to cook for family with special dietary needs.
- Participants who wish to increase the vegetable content of a meat based diet.
- A keen interest in a variety of vegetarian cooking styles
- Willingness to explore and challenge the taste buds.
- Participants need to have some general cooking skills.
Age: 18 years and over.
Participants aged 17 with some cooking experience will be entertained, but restrictions apply. Write to coordinator email@example.com.
Orientation: Participants are requested to attend 1 hour before start time on first cooking session date only, to allow for orientation.
No of participants: max of 5 participants/ minimum of 3.
Cost: Total cost of $ 660
- Cost will include all required spices and raw ingredients, utensils and printed material.
- Participants are required to bring their own aprons, hand towels, pot holders and take away containers.
- Each participant will cook a quantity adequate for 2-3 persons, which they take away.
- Complimentary guided visit to gourmet outlet –at a time convenient to participants.
- 11 weeks course to introduce participants to some basic flavours of Indian vegetarian cuisine, both North and South Indian Vegetarian cuisine.
- To understand the effective use of herbs and spice to enhance flavour, to improve food value and help with digestion.
- Make cooking fresh vegetables and pulses an essential, interesting and tasty part of daily diet.
- Acquire the skill to adapt traditional recipes to special dietary needs.
- Acquire the skill to introduce more vegetables and pulses in a largely meat based diet.
On completion of this course:
- Participants will have a basic understanding of how to use Indian spices.
- Participants will have a working knowledge of how to use and mix these spices effectively in their daily cuisine.
- Participants will have a working knowledge of cooking a variety of pullau – flavoured rice dishes
- Participants will be able to cook standard unleavened Indian breads and accompaniments- chappati, parutah and puri
- Participants will be introduced to fresh preparations, including raita – yoghurt based salad.
- Participants will learn the principles of cooking dhals, lentils, pulses and beans.
- Participants will be introduced to the emergent property of Indian vegetarian cooking. This is an understanding of the concept of progression and the order of complexity, of cooking processes involved.
- Participants will have a basic understanding of the use of spice, the manipulation and substitution of ingredients to enhance and support a healthy digestion.
- Participants will be able to cook a light North Indian and South Indian thali meal.
- 21/2 hour practicum each week, over 11 weeks.
- Practicum includes food preparation, cooking and cleaning up.
- Participants will be supplied with individual stoves and utensils.
- Participants will watch a demonstration of dishes to be cooked and reproduce these under supervision.
- Participants will be provided with all spices and raw ingredients required, cooking a quantity to serve 2 -3 persons. Participants will be able to take away the cooked items.
- Participants will need to provide their own take away containers-number of containers required will be discussed each week.
Week 1: Saraku- spices and pulses
Recognising spices and pulses commonly used in North and South Indian cuisine.
Making spice mixtures and high protein mixes to be used in subsequent weeks.
Making yoghurt based health drinks- sweet and salty lassi.
Week 2 Topic: Rice and accompaniments.
A light meal preparation for easy digestion, including simple dhal, fresh preparations and quick dessert.
Week 3: Wheat and accompaniments.
Leaning to make unleavened wheat bread, an easy lentil side dish, a sweet and a savoury quick yoghurt preparation.
Week 4- Puri, Appalam, Chutney
Week to learn the technique of making puri -an unleavened puffed bread.
Making iconic Indian chutneys- with coconut and without coconut. Skills that allow participants to create their own variations.
Learn the gold standard in frying appalams or pappads.
Week 5 – one pot cooking with Sheera [coconut milk]. Oil free cooking.
Foundation recipes using beans, vegetables and leafy greens. Recipes that can be adapted to a variety of beans and vegetables.
Week 6 – Introducing Thalipu /Tadka- concept of tempering with spices.
Thalipu or Tadka is unique to Indian cuisine. A technique that adds flavour, enhances nutrition and digestion.
Traditional dhal recipe, a typical vegetable side dish, yoghurt based fresh preparation and a digestive soup.
Traditional recipes that can be adapted to a wide variety of dhals and vegetables.
Week 7 – Curries with masala – spice powder.
Use of spices, in powder form, to make a mixed vegetable/dhal dish, the famous Annalakshmi eggplant dish and potato dish.
Techniques that allow participants to lateralise their skill.
Week 8 – Proteins in Indian cuisine, dhals and beans
Participants are introduced to the effective use of rice and 4 dhals in a protein packed, mixed lentil bread, steamed cooked on a skillet.
Side dishes that help digest the high fibre content of the pulses.
Week 9- Vegetables with ground masala +Saatham
Learn the art of making kootu dishes, a very traditional cooking technique, strong on taste and easy on the stomach, a dish for those who cannot digest chilli.
Introducing easy methods of creating pullau dishes- flavoured rice dishes called Saatham.
Week 10- North Indian Thali Meal
A week to consolidate 9 weeks of cooking in creating a light North Indian Thali Meal- Parutha -a flat bread, with a dhal, fresh preparation, art of making pappad without oil and a traditional dessert.
5 items on a plate.
Week 11 South Indian Thali meal -Kaveri – light thali meal
Consolidating 10 weeks of cooking in creating a light rice meal.
5 key ingredients that make for a complete rice meal that satisfies and satiates.
Optional –as a token of appreciation- Field trip
SMV/Annalakshmi Culinary Science instructors offer their time to take participants on a field trip to an Indian gourmet. Aim is to demystify all shelf items and discuss how they can be applied to enhance participants newly acquired skills.
Date and time to be finalised with successful applicants.
Registration closes on: 29th January 2017.
To Register for this course please fill in details in the box :
Payment details will be sent to participants registering for this course. Confirmation of enrolment is on receipt of course fee.
Participants who have attended all 11 sessions, will graduate with a Certificate of Completion.
Annalakshmi Culinary Science.