The Melting Pot

Sunday September 12 12noon – 3pm, $20 advance/$25 at the door
with Y Sok Woodward.

The Melting Pot will focus on ethnic food especially of the people in the Lowell area. Some classes will have shopping trips but we might not be able to do it all the time.

Lowell is known for it’s culture diversity the best way to learn about another culture is to learn about it’s food. In the cooking class you will learn what the unique vegetables and meats are and where to find them. There will be a hands on cooking demo and a buffet lunch after. There is no better way to spend a Sunday afternoon. The classes is taught by Y Woodward of Rebel Chef who is a foodie, art enthusiast and the Executive Director of the Gallery 119.

This will be my first class for the Fall, Indian Vegeatrian –

Aloo Ghobi (spicy cauliflower and potatoes)
Paneer with spinach (Indian cheese in a creamy spinach stew)
Spicy Vegetable Samosa with tamarind sauce

Includes a cooking demo and lunch after.

For reservations call 978 452 8138 or email Y

This entry was posted in classes, education. Bookmark the permalink.

One Response to The Melting Pot

  1. 119 Gallery says:

    1. Saag Paneer

    1 large onion chpped
    1 bag fresh spinach
    4 cloves minced garlic
    1 tbsp fresh, minced ginger
    1 cup plain yogurt
    1/4 cup buttermilk
    1 cup light cream
    1 tsp chilli powder (or cayenne)
    2 tsp curry powder
    8oz Paneer
    2 tbsp cooking oil
    Salt to taste

    – Turn on stove to medium-high heat
    – Add onion, garlic and ginger to a heavy bottom pot and stir for 2-3min
    – Add chili powder and curry powder and stir for 30sec
    – Add yogurt, buttermilk, heavy cream and Paneer
    – Bring mixture to a boil then reduce heat to medium-low and simmer for 15min with the lid on
    – Add chopped spinach and simmer for another 5min
    – Salt to taste

    2. Allo Ghobbi

    1 large head of cauliflower, sliced
    4 potatoes, peeled and diced
    1 onion, chopped
    5 cloves minced garlic
    2 tbsp fresh ginger, chopped
    2 tsp mustard seed
    1 tsp cummin seed
    2 tsp curry powder
    3 tbsp tomato paste
    1 1/2 cup water
    1/4 cup chopped cilantro for garnish
    1 tbsp butter
    1 tbsp cooking oil
    Salt to taste

    – Heat large pan on high heat
    – Add butter, oil and potatoes and cook for 5min
    – Add onions, garlic and ginger and cook for another 5min
    – Add cauliflower, mustard seeds, cummn seeds, curry powder, and tomato paste and cook for 5min more
    – Add water and salt and turn heat to medium
    – Cover pan and simmer for 15min
    – Once potatoes are tender, turn off heat and sprinkle with cilantro.

    3. Vegetarian Samosas

    3 potatoes, cooked and cubed
    1 onion, chopped
    1 cup peas
    2 tbsp cooking oil
    1 tbsp ginger, finely chopped
    1 tsp mustard seed
    1 tsp chili powder
    2 tsp cummin seed
    2 tsp curry powder
    1 package of spring roll or egg roll wrappers
    1 egg beaten
    Salt to taste
    Oil for deep frying

    – Heat pan on medium-high heat
    – Add oil,onion and ginger and cook unti onions are translucent, 3-4min
    – Add mustard seed, chili powder, cummin seed, and curry powder then stir for 1min
    – Add potatoes and peas and season with salt
    – Transfer potato mixture to bowl and let cool completely
    – Cut wrappers diagonally in half
    – Brush with egg wash on both sides
    – Place 2 tbsp of potato mixture on corner of wrapper
    – Fold one corner to opposite edge then fold opposite direction forming a triangle
    – Fry triangles in hot oil until golden brown
    – Drain on paper towel

    4. Yogurt Sauce

    1 cup plain yogurt
    1/4 cup cilantro
    1/4 cup mint leaves
    Salt to taste

    – Finely chop cilantro and mint in a food processor
    – Add cilantro and mint to yogurt
    – Salt to taste

    Find these recipes and more on my website.