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Nepali Online Workshop Spring

with Rachana

Learn to make saag ko momo (dumplings filled with spinach and paneer cheese), pakako golbhenda ko achar (tomato dipping sauce), and sikarni (yogurt pudding with nuts and saffron)! 

Day
Sunday, Apr 28
Time
4pm-6:30pm (EDT)
Neighborhood
This workshop will take place online.
Availability
15 spots available
$60 per device (laptop/tablet/etc)
All ages!
Vegetarian
All Online cooking classes include interactive cooking instruction, a virtual dinner party, a packet with the instructor's family recipes, and a video recording of the class. Since the price is per device, feel free to invite your partner, kids, or roommates to join!

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. During your class, you'll prepare Rachana's saag ko momo (dumplings filled with spinach and paneer cheese). Then, you'll learn how to make pakako golbhenda ko achar (tomato dipping sauce) and sikarni (yogurt pudding with nuts flavored with saffron).

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

2 tablespoons mustard oil
8 cloves garlic
1/2 teaspoon Sichuan peppercorns
1 1/3 pound plum tomatoes
1/4 cup toasted soybeans
3 tablespoons toasted ground sesame seeds
2 large bunches fresh cilantro
2 bunches (3/4 pound) leaf spinach
1 lime
2 -inch coin fresh ginger
3 Indian green chiles
2 dried red chiles
1/8 teaspoon hing
2 3/4 cup all-purpose flour, plus more for dusting
1 cup sugar
2 teaspoons neutral oil
1 teaspoon ghee
One 32-ounce container Greek yogurt
1 cup milk or cream
7 ounces paneer
1/4 cup cream cheese
1/4 cup shredded Parmesan
½ cup whole blanched almonds
½ cup whole cashews
4 teaspoons cardamom pods
1 black cardamom pod
1 teaspoon turmeric
¼ teaspoon black peppercorns
3 sticks cinnamon
Pinch saffron threads
8 whole cloves
1 Indian bay leaf
3/4 teaspoon ground cinnamon
1/4 teaspoon whole fenugreek
1/4 teaspoon cumin seeds
salt
1 tablespoon momo masala (optional)
1 teaspoon jimbu (optional)

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!

Victoria L.
Nepali Online Workshop Spring
$60 per device
Sun, Apr 28
4pm-6:30pm (EDT)
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