course in the southern Indian cooking style
“kerala”means “coconut”. All parts
of the fruit are being used in southern Indian cooking: the
juice as well as the green nut or the dried ripe nut.
We will learn together how to use all vegetable dishes in
the western kitchen.
Exotic spices and vegetables like red and green bananas,yamsroot
and drumstick, bittergourd, fresh cilantro and curry leaves
are very important.
The introductory course in English is given by Mr Meenakshi
Baehner, a fully qualified cook whose specialty is the traditional
Indian cooking style.
The german translation and assistance in the ayurvedic use
of spices and food will be done by kerstin einhorn-gadyari.
Courses from September till march.
3 day courses (taking 4 hours each), max.10 persons
introduction in the south Indian kitchen and ayurveda,
preparing of spice masalas, chutneys, pickles and doshas (rice
preparation of a whole menue consisting of rice and vegetables,
special kerala breads like parothas and dedserts.
fast, clever and vegetarian: more variations