Authentic Indian Food: Veggie Pulao, Fritters, & Mango Lassi (Online)

  • Saturday, May 22, 2021
  • 3:30 PM - 5:30 PM
  • BARN Kitchen Virtual Zoom Room, Class Code KI052221MP
  • 4


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    Registration will close on Wednesday, May 19th at 10:00am.

Registration is closed

**This workshop will be live streamed via Zoom.** 

Vegie Pulao & FrittersMadhu Prakash will be teaching you a 3 course typical Indian family meal. Vegetable Pulao is an easy, one pot meal that is a popular dish from her region. Full of nourishing spices and vegetables and topped with herbed yogurt dip, and raita. This dish just might become your new Indian favorite. Madhu will also be teaching you how to make delicious fried potato fritters and then finish class with a refreshing mango lassi (a drink that can double as dessert}. You’ll think you traveled to India as the scent of these foods fill your home while you and enjoy! Note: These are not dairy free recipes. We will use butter and yogurt but you can adapt to vegan by avoiding dairy in this recipe. Another variation of this recipe would be to add marinated chicken or lamb in place of the veggies.


  • Registration will close on Wednesday, May 19th at 3:30 PM. 
  • A shopping list for ingredients and an equipment list will be in the confirmation email after you register.
  • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorialPlease make sure you have the most current version of the Zoom software.
  • A Zoom link, prep work, and recipes will be sent to the email you registered with two days before class. Please watch for this email. You may need to check your spam folder for emails from BARN.
  • BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
  • Tuition assistance is available. Click here to apply.

Instructor Bio:

Madhavi (Madhu) Prakash holds a Masters’ degree in Botany and is very passionate about learning and teaching about plants and foods. Growing up in India her family not only considered food an important source of nutrition but as Sacred. Her Mom and Grandma were amazing cooks and she learned from them the most traditional and authentic recipes and techniques. The women of her family were raised with the knowledge of identifying food as medicine and cooking accordingly.  Food and cooking have always been Madhu’s passion. She has conducted several Indian cuisine classes and is also vegetarian so cooks using fruits, veggies, lentils, grains, seeds and dairy.

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