Cooks'Wares Class

Building on the very popular class Shanthi and Vigi taught this spring, tonight’s menu will feature more authentic recipes for creating a meatless South Indian meal. Many Asian cuisines use very little meat, letting the flavors of grains and vegetables shine through and satisfy. So delicious; so healthful! Do join us!

Tomato Shorba – hearty soup of Tomatoes, Lentils, and Spices Bajji – appetizer of assorted Vegetables covered in Chickpea Batter and fried until crunchy outside and soft inside Uppuma – a savory dish made in traditional style with cream of wheat and vegetables Chutney Carrot Halwa – colorful dessert with carrots and milk, delicious served hot or cold

SHANTHI RAJAN has a degree in Nutrition and Dietetics from the University of Missouri. She has been employed as a Registered Dietitian at University Hospital in Cincinnati and at Cincinnati Children’s Hospital Medical Center. Shanthi has taught Indian Cooking Classes through Communiverisity, University of Cincinnati. Her hobbies include quilting and reading, as well as exploring new recipes.

VIGI SRIVATSA has a passion for cooking and loves expanding her knowledge through new recipes. As a member of the International Women’s Association at Sycamore Schools, Vigi has introduced Indian Cooking to a variety of groups.

More South Indian Vegetarian Cooking Wednesday, October 03, 2012 6:30 - 9:00pm at Harper's Point Class Price: $40