During Yamini’s Immersion Workshop #2 (Vegetarian)
, you will learn to make a typical South Indian meal that features dosas, thin pancakes made from a tangy rice and lentil batter, which are filled with spiced potato and served with an accompanying stew and chutneys for dipping.
You will first learn to make sambar, a spiced stew of vegetables and pigeon peas. Sambar’s signature flavor comes from sambar masala, a mixture that Yamini makes from scratch by roasting and grinding lentils, sesame seeds, and spices. She makes her sambar special by adding a unique combination of Indian vegetables, including bottle gourd and drum stick.
Yamini will then teach you how to cook the potato masala filling for the dosas, a potato mixture stir fried with onion, ginger, curry leaves, and spices. Yamini’s husband always requests extra red chutney - a flavorful blend of red chili, garlic, tamarind and spices - to eat with his dosas. You will learn to prepare both red chutney and coconut chutney made with fresh coconut, cilantro, and ginger, and topped with a tarka, spices roasted in hot ghee (toasted, clarified butter).
Dessert is often an integral part of the savory meal in Indian culture, and Yamini loves serving vermicelli kheer, a creamy milk and noodle pudding spiced with cardamom. Dosas are best eaten immediately when they’re hot and crispy, so you will cook your dosas last, just before enjoying your South Indian feast.Menu for Immersion Workshop #2
Dosa (Fermented Crispy Pancakes)
- Thin, crispy pancakes made from soaked rice and split black lentils that have been ground into a thin batter and fermented overnight.
Potato Masala (Seasoned Potatoes)
- The dosa filling made of potatoes, onions, green peas and ginger, stir-fried with fenugreek, turmeric, mustard seed, ground coriander, green chilies, and fresh curry leaves.
Sambar (Spiced Vegetable Stew with Pigeon Peas and Tamarind)
- Split yellow pigeon peas, bottle gourd, eggplant, and drumstick seasoned with cumin, garam masala, fenugreek, coriander, fennel, ginger, tamarind, and sambar masala (Yamini’s own spice mix).
- Fresh shredded coconut blended with roasted split chick peas, fresh ginger, garlic, green chili, cilantro, and tamarind paste topped with a mixture of ghee roasted split black lentils, split chickpeas, and black mustard seeds.
- A spicy blend of red chili, garlic, tamarind paste, and Yamini’s freshly ground sambar masala
Food Allergies: This menu includes dairy and wheat.
Cooking with Yamini:
Yamini’s sunny, spiritual nature will instantly make you feel welcome in her home. Whether she’s teaching you the proper way to handle spices or how to roll a perfectly circular roti, you will be inspired by her passion for cooking and her commitment to making everything from scratch.
When you arrive, Yamini will serve her homemade chai and a selection of delicious, seasonal Indian treats, which may include her uttapam served with homemade cilantro chutney, and her spiced chickpea cakes made with fresh curry leaves and mustard seeds, and served with pomegranate seeds.
Yamini is deeply knowledgeable about cooking from many regions of India, and she will impress you with her encyclopedic knowledge of spices, techniques, tools, recipes, and traditions. At the end of the day you’ll go home newly inspired with all the recipes and a shopping guide to Yamini’s favorite food markets.All immersion workshops include a light lunch and beverage, 3.5 hours of hands-on cooking instruction, a full dinner, and a booklet of recipes and in-depth culinary info.