Learn to make Mung Crepes and Vegetable Korma in a private online class!

Approximately 1.5 hours

English or Hindi

Your host Kavitha

Kavitha has been in the food business for many years and ran an Indian street food business in the outdoor markets of Brooklyn and Manhattan. She has also hosted and catered vegan and vegetarian events. Kavitha comes from a family of yogis and people who believe that the key to good health lies in good nutrition. She has first-hand seen the positive effects that simple tweaks in nutrition can have on a person's physical, mental and spiritual health, without compromising on taste or experience. Kavitha's cuisine is all about a simple, plant-forward lifestyle. She is passionate about teaching guests to make mung lentil crepes with vegetable korma (spice-laden coconut gravy). It is packed with plant protein, micro-nutrients and good fats, this yummy brunch is beloved in Southeast India. The spices pack a punch, creating that good digestive fire on chilly winter mornings.

Highlights

Learn to make a yummy brunch beloved in Southeast India - mung lentil crepes with vegetable korma
Private, one-on-one online instruction with a New York resident
Scheduled mutually at your convenience (host lives in New York, USA (EDT))
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Great source of plant protein, micro-nutrients and good fats
Important: please soak lentils and rice after washing thoroughly, for at least 4 hours (to be done before the class)

What will you cook together

Mung lentil crepes
Vegetable korma (spice-laden coconut gravy)

Ingredients

See Full Ingredient List

1 cup split mung lentil
1/4 cup small grain rice
1 tbsp. split chana (chickpea) lentil
1 inch piece organic ginger
2-3 thani green chillies
3-4 tbsp. ghee (clarified butter)
3/4 cup fresh shredded coconut (or defrosted shredded coconut; available in most Indian/Asian stores)
2 tbsp. poppy seeds
6-8 cashews
1/2 inch organic ginger
1 large or 2 small pods garlic
2-3 thai green chillies
1 loose fistful of cilantro leaves (optional)
1 heaped tsp. coriander powder
1 small carrot diced into 1cm. cubes
1 cup broccoli or cauliflower
1/2 cup peas
6 green beans, chopped into 1cm. pieces
1/2 russet potato, peeled and diced into 1cm. cubes
1/2 cup finely chopped white onion
1-2 bay leaves
3 cloves
1 inch. piece of cinnamon
2 pods cardamom
1 tbsp. canola/vegetable oil
Salt to taste

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