Learn to make delicious cauli aalu tareko (fried cauliflower and potato), rahar dal (split yellow peas), and aromatic basmati bhuja (rice).
|$60 per device (laptop/tablet/etc)|
Since Rachana can’t physically welcome you into her home, she wants to do so virtually!
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Rachana will guide you through making three of her family recipes: cauli aalu tareki (cauliflower florets and potato wedges cooked in a paste of ginger, dried chiles, and multiple spices), rahar dal (split yellow peas simmered with bay leaves, cinnamon, cloves, cardamom, and fresh ginger), and Rachana's fluffy and flavorful basmati bhuja (aromatic long grain rice gently steamed and simply flavored with ghee).
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
1 cup toor (rahar) dal (split red lentils can be substituted)
2 cups white basmati rice (if you buy brown basmati rice you will need to cook this yourself in advance of the class)
1 cup canola oil or other neutral oil
2” knob of peeled fresh ginger
1 pound large red potatoes (3 to 4)
1 large head cauliflower
2 tablespoons chopped fresh cilantro
1 ½" knob of fresh turmeric (OR 1 tablespoon of dried turmeric powder)
3 Indian bay leaves
6 whole cloves
6 green cardamom pods
1 black cardamom pod
2 3" Indian “desi” cinnamon stick or 1 American cinnamon stick
1 ½ teaspoons turmeric powder
3 tablespoons ghee
2 1/2 teaspoons cumin seeds
1 tablespoon coriander seeds
¼ teaspoon hing
1/2 teaspoon fenugreek seeds
1/4 teaspoon ajwain seeds
3 dried red chiles
2 teaspoons fine salt
I felt extraordinarily comfortable in Rachana's home. It was a privilege and honor to be welcomed so openly and generously, plus I learned A LOT about Nepali food and ingredients and about Rachana's family and unique cultural perspective. Everything she shared was very interesting. And I definitely think I can replicate a lot of these dishes at home, which is not what I expected. But they aren't nearly so intimidating now!”