Vegetarian Cooking

 In 2014 SMV & Annalakshmi Culinary Science offers two distinct style of  Vegetarian cuisine: Indian Vegetarian Cuisine and Asian Vegetarian Cuisine. We offer two distinctive styles of delivery:-

  1. Cooking courses – “ Paachaka Kala “ at Saraswati Mahavidhyalaya Campus at 16 Mint Street, East Victoria Park
  2. Cooking demonstrations -“ Bojan Utsav” at Annalakshmi On the Swan , Jetty4/5, Barrack Square, Perth City.

1) Cooking Courses –  Paachaka Kala

All courses will cover relevant information, related to:

  • Cooking for health and wellness
  • Use of appropriate utensils
  • Menu planning
  • Ayurvedic principals for healthy eating
  • Recognition, preparation and medicinal values of ingredients used.
  • Make your spices shelf -your medicine cupboard

Hands on cooking format run over a few weeks. Click on the boxes below to see more info about the course!

Videsha Paachaaka: Flavours of Asian Vegetarian Cuisine for Beginners 28th January 2014 (Registration Closed)

This course is suitable for participants who would like to explore Japanese, Chinese, Korean, Cambodian, Vietnamese, Thai, Malaysian and Indonesian cuisine. The course is run as a hands-on teaching format, where participants are taught to cook recipes under instruction.

Aim:

Participants will learn to discern the flavours and acquire skills in the cooking styles of East Asian and South East Asian cuisine

 

Age: 

18 years and over

 

Target group: 

Participants with a keen interest in  and a love of flavours, from a wide variety of ingredients, with willingness to challenge the taste buds

 

Dates and Time:

Week day Course : every Tuesday from 28th January to 26th February 2014,

                                        6pm to 9pm

Week end Course : every Saturday from 2nd February to2nd March 2014

11am to 2pm

 

Venue:

Saraswati Mahavidyalaya Campus, 16 Mint Street, Victoria Park.

 

Orientation :

Saturday 25th January for all participants at 16, Mint Street.

 

Cost:  $79/ 3 hour session. Total cost for 5 weeks =$395.

Cost is inclusive of all :

All ingredients, including  all raw materials and  recipes.

All cooking utensils provided.

Hard copies of all recipes, files and pens supplied

  • Participants need to bring their own aprons, hand towels, pot holder and take away containers.

 Number of Participants :

Maximum of  6 participants only. 

 

Objectives:

  • Participants will learn to recognise the different ingredients unique to each region.
    Participants will learn variations in the combination of spices and condiments, particular to Chinese, Japanese, Korean , Thai, Malaysian and Indonesian cuisine.
    Participants will learn to use varieties of noodles suited to East and South East Asian cuisine.
    Participants will learn to recognise sea weed products, at a basic level and learn to use these appropriately e.g. in soups, as flavouring and making sushi.
    Participants will be given a basic understanding of the varieties of mushrooms available and learn to use these in Asian cuisine.
    Participants will learn to cook with varieties of soy bean products.

 

Session Outline :

  • 3 hour sessions each week, every Tuesday or Saturday , over 5 consecutive weeks
  • The major part of each session is devoted to practicum – food preparation, cooking and cleaning up.
  • Each session, will cover information about ingredients, food value and touch on digestion and how to substitute ingredients
  • Participants will be supplied with individual stoves and utensils.
  • Participants will watch a demonstration of dishes to be cooked and reproduce these under supervision.

Participants will be provided with all spices and raw ingredients required, cooking a quantity to serve 2 persons, which they can take away. Participants are required to attend all sessions.

 

Evaluation:

  • Feed- back is given immediately during each session.
  • Participants to fill in an entry and exit questionnaire.

Graduation:

Participants will be presented with a certificate, to acknowledge their attendance at this course.

 

Registration:

  • To Register for this course please fill in details here , Register Now.
  • Payment details will be sent to participants registering for this course.
  • Confirmation of enrolment is on receipt of course fee.

Paachaka Vidhi: Indian Vegetarian Cooking Course for Beginners (Register Now)

Introductory Course to Indian Vegetarian Cuisine

This course is suitable for participants with minimal or no exposure to Indian vegetarian cooking.  The course is run as a hands-on teaching format, where participants are taught to cook recipes, under instruction.  The course  runs for 12  weeks and attendance in all sessions is strongly advised, as knowledge from each session is used in subsequent sessions.

 

Aim:

11 weeks course to introduce participants to some basic flavours of Indian vegetarian cuisine, both North and South Indian Vegetarian cuisine.

 

To allow for greater opportunity to participate, the course is run on a weekday and repeated on a weekend. Please apply for one course only.

11 weeks course, suitable for participants who have no prior knowledge of Indian Vegetarian Cooking. This course introduces participants to the flavours of North and South Indian Vegetarian Cuisine.

 

 Course Dates and times: – Note week day and week end courses are available. Please select one course only.

 

Week day course : Once a week, over 11 weeks, every Tuesday night    from 6 pm till 9 pm.

Dates:  13th May 2014 – 22nd July 2014

Weekend course: Once a week,  over 11 weeks. Every Saturday from  11 am till 2 pm.

Dates: 17th May 2014 – 26th July 2014

Venue:  SMV campus at 16, Mint Street, East Victoria Park.

Orientation: 10th May Saturday at 11 am for all participants – week day and week end courses.

No of participants: Max of 6 participants at each course.

Cost:

  • $60/ session. Each session is over 3 hours. Total cost of $600 for 11 weeks.
  • Week 12 – visit to gourmet outlet – complimentary.
  • Cost will include all required spices and raw ingredients, utensils and printed material.
  • Participants are required to bring their own aprons, hand towels and take away container. Each participant will cook a quantity adequate for 2- 3 persons, which they take away. 

 

Course Objectives:

On completion of this course:

  • Participants will have a basic understanding of how to use Indian spices.
  • Participants will have a working knowledge of how to use these spices to create their own recipes.
  • Participants will have a working knowledge of cooking a variety of pullau dishes- flavoured rice dishes
  • Participants will be able to cook unleavened Indian breads and accompaniments.
  • Participants will be introduced to fresh preparations, including raita – yoghurt based salad.
  • Participants will be introduced to the emergent property of Indian vegetarian cooking. This is an understanding of the concept of progression, in the order of complexity of cooking processes involved.
  • Participants will be able to cook a light North Indian and South Indian thali meal.

Course outline:

  • 3 hour practicum each week, over 11 weeks.
  • 3 hour practicum includes food preparation, cooking and cleaning up.
  • Participants will be supplied with individual stoves and utensils.
  • Participants will watch a demonstration of dishes to be cooked and reproduce these under supervision.
  • Participants will be provided with all spices and raw ingredients required, cooking a quantity to serve 2 -3 persons, which they can take away.

 

Course Content:

Week 1:

Topic: All about Spices

Podi- flavour enhancers, oil  and masala powders

…………………………………………………………………………………………

Week 2:

Topic: Cooking with Rice

The perfect rice, kanji –rice gruel and accompaniments

…………………………………………………………………………………………

Week 3:

Topic: Cooking with wheat

Breads and accompaniments

…………………………………………………………………………………………

Week 4

Topic: 1 pot cooking.

Dhal, bean curries – a simple one pot cooking, with accompanying side dishes

…………………………………………………………………………………………

Week 5 :

Topic: Thalipu / Tadkar – understanding tempering and flavouring.

An array of lentil and vegetable curries that require tempering

…………………………………………………………………………………………

Week 6

Topic: Curries with Podi and Masala powders

Adding interest and variety to lentils and vegetables, using powdered spices.

…………………………………………………………………………………………

Week 7

Topic: Proteins in Indian cooking.

Dhal /bean combinations with vegetables that add to flavour and depth.

…………………………………………………………………………………………

Week 8 :

Topic: Vegetables/ lentils with ground masala

Spice combinations  ground into pastes, to add richness to simple dishes.

…………………………………………………………………………………………

Week 9;

Topic: Chutney varieties and pulau dishes

  • Simple pulau varieties – flavoured rice dishes
  • Chutney varieties as accompaniments, dips and curries.

…………………………………………………………………………………………

Week 10

Topic: Thali meal  –  how to select and cook dishes  for a balanced meal. Introducing a sweet dish – payaasum.

Cooking a variety of curries that make up a thali meal. A meal that balances all the flavours and nutrition required for satiety and wellness.

…………………………………………………………………………………………

Week 11 Assessment

  • Participants will be asked to cook a meal consisting of the following.
  • A roti  -chappati, parautha
  • 1 rice dish- pulau
  • 1 protein  dish
  • 1 vegetable accompaniment
  • 1 fresh preparation
  • 1 dish to showcase application of knowledge, but keeping to the theme of a balanced thali meal
  • Given 2 ½ hours to cook
  • Last ½ hour to lay out dishes on a thali and a brief presentation on rationale for choice of menu.

 

Week 12 – Optional –as a token of appreciation- Field trip

SMV/Annalakshmi Culinary Science instructors offer their time to take participants on a field trip to an Indian gourmet. Aim is to demystify all shelf items and discuss how these can be applied to enhance participants newly acquired skills.

Evaluation:

  • Feed back is given immediately during each session. Participants will be presented with a certificate, to acknowledge their attendance at this course.

 

Registration:  Registration closes on 20th April 2014.

  • To Register for this course please fill in details here , Register Now.
  • Payment details will be sent to participants registering for this course.
  • Confirmation of enrolment is on receipt of course fee.

 

Graduation :

Participants who have attended all 11 sessions, will graduate with a Certificate of Completion.

This course will be submitted for accreditation. Participants who wish to go on to obtaining a Cert 3 in Indian  Vegetarian Culinary Science will be given exemption as acknowledgement of RPL- Recognition of prior learning.

More info:

 

2) Cooking demonstrations

stand-alone cooking demonstrations

Bojan Utsav: Food For a Special Occasion

Cooking demonstrations will meet the requirements of all who are interested in Indian Vegetarian Food.  These are stand alone sessions in Annalakshmi On the Swan, and show case Regional Indian Vegetarian Cuisine, from South Asia.

  • Patrons are invited to  an early start to their dinner and subsequently watch a cooking demonstration of the dishes they have just feasted on.
  • For participants who have completed Paachaka Vidhi – Beginners course in Indian Vegetarian Cuisine , these sessions are “Master classes”.
  • Dates for Bojan Utsav will be posted in  www.annalakshmi.com.au  and will be sent as flyers to patrons who have registered their interest at the web site.

 

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