Class

Indian Curries: The Basics & Beyond

$8.00

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At a Glance:

In-depth Instruction; over 140 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Item: W00629E

Description

Class Sessions

Understanding Curry

24:08

Meet your instructor, award-winning cookbook author Raghavan Iyer, and get a sneak peek at the mouthwatering curry dishes you'll make throughout the class. Then dive into the world of curry as you learn about the essential Indian spices and herbs. Learn how to create complex flavor using spices in multiple ways within the same dish. Raghavan demonstrates how to create flavor pastes -- the building blocks of Indian cuisine -- and explains how accompaniments play a key role in Indian meals.

Simple Curries

19:59

Discover how to use simple ingredients and techniques to create rich, complex flavors. Raghavan breaks down the cooking process into easy-to-follow steps. Follow along as he makes two basic -- and delicious -- curry recipes. Raghavan shares helpful tips for working with shrimp and chicken. You'll also see his technique for incorporating signature spice blends and pastes into these dishes.

Coconut Curries

23:25

Add another flavorful curry dish to your repertoire! Watch and learn as Raghavan makes batter-fried vegetables with a coconut-based sauce -- a dish typical to the southeastern region of India. You'll discover straightforward techniques for breaking open and shredding fresh coconuts. Raghavan demonstrates how to master the quintessential technique of popping mustard seeds and demonstrates the best way to batter and deep-fry foods.

Vegetable Curries

16:14

Become familiar with the wide variety of vegetables used in Indian cuisine as you make a grilled eggplant pâté. You'll see how Raghavan makes this sophisticated curry by balancing a diverse mix of textures, colors and flavors. In the process, discover the optimal way to blacken an eggplant. Plus, learn how souring agents can effectively balance out flavors in your dishes.

Legume Curries

15:37

Advance your curry-making skills even further by incorporating legumes into your cooking. Raghavan walks you through the steps of making a complex curry with sweet and sour chickpeas and kidney beans. In addition, you'll learn about a variety of legumes found in Indian cuisine -- and how to cook with them. Raghavan also explains why thickening your curries is so important.

Paneer Curries

22:35

Make the classic Indian dish saag paneer, or spinach with fresh cheese. Raghavan demonstrates the easy-to-learn process of making paneer, then shows you how to pan fry it until golden brown. Follow along as Raghavan combines spices, greens and the paneer to create a colorful dish brimming with texture and flavor!

Biryani Curries

17:10

Round out your knowledge base by making biryani, an aromatic layered rice dish with vegetables. Raghavan begins by explaining how different varieties of rice are used throughout India. Next, learn how to prepare basmati rice two ways and create a vegetable curry with whole spices. See how to combine everything into one dish for a stunning meal you and your guests will never forget!

Your Instructor

Raghavan Iyer

Raghavan Iyer is a Bombay native, cookbook author and award-winning culinary educator. He has written four cookbooks, including 660 Curries and Indian Cooking Unfolded, and has made numerous television appearances, most notably, as the host of the Emmy-winning documentary Asian Flavors. He also teaches culinary courses around the world and helped Bon Appétit launch its Indian Meals program by training its United States chefs in Indian cuisine.

Bonus Material

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