Puffed Rice Kichidi | Blog Hop Wednesday

One of my favorite time pass is to munch on puffed rice.Roasted or plain -this is a munchy delight that goes well with a cup of coffee/ tea and a thriller!So when I saw this recipe of kichidi with puffed rice in Nayna's blog with whom I am paired for this week's edition of Blog Hop Wednesday, I wanted to make this for sure.

A very tasty and filling one pot meal that everyone will love. But I must warn you that you need a lot of puffed rice if you are going to make this for a crowd....

I used:
Recipe Source-Simply.Food

Puffed rice - 250 grams
Potato- 1, medium sized, peeled and cubed
Sweet corn- a handful
Carrot-1 small,grated
Onion-1,small,finely chopped
Mustard- 1 teaspoon
Turmeric powder- a pinch
Red chilli powder- 1 teaspoon
Tamarind extract- 1 tablespoon , thick
Curry leaves- a few
Salt to taste
Oil- 1 teaspoon

Coriander leaves to garnish

1. Microwave the potato and sweet corn till done. Keep aside
2. Heat oil in a pan and put in the mustard, curry leaves.
3. When it splutters , add the onion,curry leaves and saute till translucent. 
4. Put in the grated carrot and saute for a couple of minutes.
5. Add the turmeric powder, salt, chilli powder and tamarind extract.
6. Mix well. Add a little water,around half a cup.Simmer for a couple of minutes.
7. Meanwhile take the puffed rice in a colander and pour water over it.Squeeze out the water and add to the pan.
8. Mix well and when the mixture is dry remove from heat.

Serve garnished with coriander leaves

Note:

• You can prepare the mixture until step 6 and when you are ready to serve cook up the last bit.
• Grated carrot is not added in the original recipe but I added it for a bit of color.
• Don't soak the puffed rice in water. It will get too soggy.

This Day That Year

2010 - Get to know the famous Chinese Ingredient - Goji Berry and try out two simple and easy recipes with it - Goji berry tea and Sweet potato mash with Goji berry

Bon Appetit...

Gingered Carrot Soup For T & C

For this month's edition of Taste and Create, I was paired with Min of Bad Girl's Kitchen. This is the second time were are trying out recipes from each other's blog.I had bookmarked this recipe earlier but found time to make it now.

This carrot soup is really creamy and thick and very filling. The addition of cashew to this soup takes the soup to another level!

I used:
Recipe Source:Bad Girl's Kitchen

Carrots - 2 large, peeled and roughly chopped
Ginger - 1 1/2 tablespoons
Cashew,roasted- a handful
Onion- 1 ,peeled and roughly chopped
Garlic-2 pods, minced
Roasted cumin powder- 1/4 teaspoon
Roasted fennel powder- 1/4 teaspoon
Chili powder- 1/2 teaspoon
Oil-1 teaspoon
Salt to taste

To garnish - Fried ginger julienne

1. Heat oil in a pressure cooker and put in onion,ginger and garlic.Saute for a couple of minutes
2. Put in the carrots and add 2 cups of water , salt and pressure cook for 2 whistles or till the carrots are soft.
3. Cool and puree [with the liquid used to cook it] along with the roasted cashews.
4. Transfer the the puree onto a pan and bring the soup to a boil.
5. Put in cumin powder, fennel powder, chili powder.
6. Remove from heat and serve garnished with fried ginger julienne.

Note:

• Adjust the quantity of ginger to suit your taste
• Chili powder is not used in the original recipe. I added it to spice it up a little.
• The original recipe uses lemon juice in the last step. I forgot to add it.But the soup tasted delicious.
• Serving the soup with fried ginger is option but it makes the soup visually appealing.
• Butter can be used instead of oil to saute the vegetables.
• The soup I made was very thick[as you can see in the picture]increase the quantity of water for a thinner version of the soup.

I was really satisfied with the soup.This was quite different from my regular version of carrot soup.I had it with a chapathi for dinner.

Taste and Create gives us the opportunity to try out recipes that are totally new and appealing to the palette.

If you are new to this concept, here is an intro about this wonderful event..Taste and Create, started by Nicole, is a food community where we are paired with another blogger and we get to taste and create the recipes from the partner's blog.Would you like to join us?Then check out how it works page and register yourself for the next month's edition.Hope to see you in the next months Taste and Create list :)

This Day That Year

2010 - Catch a glimpse of the Kitchen @ Seduce Your Tastebuds

2009 - Kiwi Salsa

Bon Appetit...

Nutritional Need In Pregnancy - Part IV

In continuation of this series, today we shall see the other nutrients that are required during pregnancy...

5. Vitamin D - Vitamin D is highly essential as it enhances the maternal Calcium absorption. Its active form - calcodol an calcitriol cross the maternal placenta with ease and play an important role in the Calcium metabolism of the growing fetus.

When the mother's diet is deficient in Vitamin D, the baby will be born with a shortage of this Vitamin. It leads to a condition called Rickets. This is a condition that leads to fractures and bone deformities. There are also chances of abnormal bone development as well as delayed physical development.

For the mother whose diet lacks this Vitamin, there are a greater changes of complications like preeclampsia,which is a condition during pregnancy where the blood pressure rises and there is excess protein in the urine.It is also said that the expectant mother is likely to have a C- section if there is Vitamin D deficiency.

However it is cautioned that excessive intake of Vitamin D may result in complications like atherosclerosis, hypercalcemia, calcium deposits in various vital organs and mental retardation in infants. So do not take supplements without consulting your Gynecologist.


Food sources of Vitamin D

• Oily fishes like Mackerel , sardines
• Eggs
• Dairy foods- Milk, cheese yogurt etc. 
• Fortified food stuffs
• Liver and cod are good sources of Vitamin D but they are not recommended  during pregnancy as they also contain high levels of Vitamin

6. Vitamin K - This Vitamin is essential for normal blood clotting. If the mother is taking any drug that interferes the normal absorption of Vitamin K, supplements may be recommended by the gynecologist.

Babies born with Vitamin K deficiency are relatively less but when such babies are born,they may bleed on bruising, bleed from nose, mouth, umbilical stump or bottom. Sometimes when bleeding occurs in the intestines, it hard to detect.

When the baby is found to have low levels of Vitamin K, injection / oral doses of this Vitamin is given after birth.


Food sources of Vitamin K

• Green leafy vegetables like spinach , Brussels sprouts, Swiss chard, mustard greens, kale, beet greens,scallions, etc
• Dairy products
• Asparagus, broccoli , cauliflower, cabbage
• Green beans, green peas, carrots
• Smaller amounts in eggs and cereals

To be concluded in the next post......

Disclaimer : This post is written to be a guideline and is not a medical advice. For further doubts and clarification consult your Dietitian / Gynecologist.

Earlier in this series on pregnancy:

Series Introduction
Pregnancy - Signs and Symptoms
Changes in the body during pregnancy - Part 1 , Part 2 , Part 3
Gestational diabetes - Part 1 and Part 2
Diet in pregnancy
Nutritional need in Pregnancy - Part I, Part 2,Part 3

Healthy Living....

Black & White Wednesday : Snack Time

MW soya crisps , one of our favorite snacks that can be made in a jiffy and consumed without guilt....

Sending this to Susan's  Black And White Wednesday...

.

Brown Rice Adai

I had half a packet of brown rice in the pantry and had no inspiration to try some new dish with it. When I remembered to soak rice for Adai, I replaced regular rice with brown rice and the soaked it along with the other pulses.

Not sure how the taste would be, I prepared this adai for breakfast and there was no objection of any kind. There was not much difference in taste but I realized it was healthier than the regular version....

Update: I just found out that this is the 101st Breakfast recipe @ Seduce Your Tastebuds!!!!

I used :

Brown rice - 4 cups
Mixed lentils - 2 1/2 cups [ toor dal, moong dal, gram dal, urad dal, kidney beans and adzuki beans]
Red chillis 10 [ adjust to taste
Cumin seeds - 1 teaspoon
Ginger- 2" piece
Asafoetida powder - a large pinch
Salt to taste

1. Soak the rice, dal and red chillis for atleast 8 hours / overnight.
2. Drain the water and wash mix with fresh water.Drain.
3. Grind this rice- dal mixture in batches ,adding ginger, cumin seeds and asafoetida.Use a little water to grind but take care that the batter is not too watery.
4. Remove the batter into a vessel and add salt.Mix well
5. Heat a griddle and pour a ladle full of batter in the centre and spread it to a circle.
6. Drizzle oil if you like.
7. When the edges come off the griddle, flip it over and cook for a couple of minutes till done.
8. Serve hot with a side dish of your choice

Note :

• You can use any variety of lentil for this recipe.
  
•  As with the other adai varieties, this one too needs no fermentation time. 
• You can add chopped onions, curry leaves/ mint leaves / drumstick leaves , grated coconut / carrots etc to the batter. 

Other Adai varieties.....

Adai -prepared in the usual method
Vegetable Adai
Oats Sago Adai
Ragi Adai with herbs
Barley Adai

Some side dishes that goes well Adai....

Aviyal
Tomato Onion Chutney
Coconut chutney
Sambar
Grated jaggery
Softened butter
Honey.....

This Day That Year...

2010 - Paneer Parotta
2009 - Tang Hu Lu - A Chinese street snack
2008 - Paruppu vadai - Deep fried lentil fritters

Bon Appetit...

Jalebi For ICC

Jalebi was the sweet that was chosen for  Srivalli's Indian Cooking Challenge this month. I had missed a couple of challenges in between and I was determined to make it this time. But when I saw the annoucement, I was disheartened. Jalebi, the famous sweet, looks beautiful and tastes awesome. But I have heard that it requires great skill to get that lovely shape.

Years ago when we went to Kasi[Varanasi], after the temple visits, I would indulge in a treat of piping hot jalebi's at the stalls on the way to the hotel.Served in small cups [made of some dried leaf], the vendor would serve his customers piping hot and perfect looking jalebis.

The ICC announcement made me nostalgic but still I was skeptical to try,my main worry was the shape. Anyway, last night I got the ingredients together and made the batter which had to ferment overnight. Today the jalebi's were piped out. They were not perfect in shape, but the taste was excellent!!

Now to the recipe....

I used :

For the batter

Maida / All purpose flour - 100 grams
Corn flour - 30 grams
Curd / yogurt - 3/4 cup
Lemon juice -1 teaspoon
Hot oil - 1 tablespoon
Saffron color - a pinch

For sugar syrup:

Water - 1 cup
Sugar - 1/2 cup

Oil for deep frying

1. Get the ingredients for the batter

2. Mix all the ingredients in a bowl

Let it ferment overnight.

The fermented batter will look like this the next morning.....

Can you see the small bubbles after fermentation....


3. Mix well. The batter will look like this...

4. Heat a pan with the sugar and water for preparing the sugar syrup

5. Bring to boil and remove from heat when it reaches single thread consistency.

.
I tried my best to capture the sugar syrup consistency. When the syrup is allowed to drip form the ladle, it will not be watery but drips like a ' thread'

6.Meanwhile heat oil for deep frying

7.Spoon the batter into a thick plastic cover / bag and make a small hole on one end.

8. When the oil is hot enough, pipe the batter as circles into the hot oil

9.When the jalebi is crisp, remove from oil and drop into the warm sugar syrup.

10. Remove the jalebi from the sugar syrup after a couple of minutes.

Delicious jalebi is ready to be served....

Note:

• The batter has to be really thick. So when mixing the ingredients for the batter, add curd spoon by spoon till the desired consistency is reached.
• You can use a ziplock bag or any plastic cover / packet for piping the batter into the oil. Make sure the nozzle is not too small or too large. At first , I cut off a very tiny hole, and the jalebis looked like this!!!

The jalebis were thin and very crunchy!So make sure that the nozzle size is correct. You can also use a squeeze bottle with a small nozzle.

• Take care while piping out the batter into the hot oil. Hold the piping bag tightly and see to that its not too close to the hot oil.
• I tried piping them out on a ladle and then inserting the ladle into hot oil. But the result was not good.
•  Regulate the oil temperature so that the jalebis are cooked right.The jalbeis must not turn dark brown.
• The jalebis should not be soaked for too long in the sugar syrup. Remove them from the syrup after a couple of minutes.
• Practice leads to perfection, so this one has to be made several times to get the right shape.

It was really a great experience. I never thought making jalebis at home would be all this easy!!!

Bon Appetit...

Cucumber Raita #2 | Blog Hop Wednesday

Blog Hop Wednesday is a fun initiative by Radhika of Tickling Palates.


 In her words, "This venture is an attempt to broaden our culinary skills, get to know each other and try out new recipes and at the same time be connected with other bloggers meanwhile making ourselves into becoming the best cook ...".

Though I had seen this event earlier, I signed up late last month and I was excited to see the schedule.This week I am paired with Sumedha of Sumee's Culinary Bites.I chose to make this simple raita to go with Vegetable Raita. I have already posted cucumber raita repcipe but Sumee's version had a dose of chaat masala that made it look more interesting and I wanted to try it...

I used:
Recipe source : Sumee's Culinary Bites

Cucumber - 1
Yogurt - 1 1/2 cups
Chaat masala - 1/2 a teaspoon
Coriander leaves - 1 tablespoon ,finely chopped
Chilli powder- 1/2 teaspoon
Salt to taste

Cumin- pepper powder and a sprig of coriander to garnish

1. Beat the curd well with salt, chilli power, chaat masala.
2. Wash and peel the cucumber.Grate and squeeze out the water.
3. Add this to the beaten curd.
4. Put in coriander leaves
5. Mix well and transfer to a serving bowl.

Serve garnished with cumin- pepper powder and a sprig of coriander.

Cucumber Raita served with vegetable Pulao

The flavor was quite different from the one I usually prepare. We enjoyed it with a simple vegetable pulao...

Other recipes with cucumber

• Jajeek - Iraqi Cucumber yogurt dip
• Easy cucumber salad and cucumber lassi
• Cucumber sandwich
• Cucumber raita - My version
• Kiwi - Cucumber Lassi
• Algerian cucumber yogurt soup
• Liangban Huanggua - Chinese cold cucumber salad
• Cucumber salad - Korean style

This day That year....

2010 - Raw Mango chutney
2009 - Bread Upma

Bon Appetit...

Mushroom Gravy

No story with this recipe , friends...Just a simple and tasty dish straight out of my kitchen.Here is another dish that can be prepared in the pressure cooker.This means no extra vessels to wash, no need to stand and stir and of course,quick cooking..This gravy goes well with steamed rice as well as with roti / chapathi.

I used:

Button mushrooms - 200grams , washed , pat dried and quatered
Onion- 1, chopped
Tomato - 1, chopped
Curry leaves- a few
Coriander powder- 1 teaspoon
Chilli powder -1 teaspoon
Oil- 2 teaspoons
Salt to taste



Saute with a little oil and grind to a smooth paste with a little water

Pearl onions- 5 numbers
Green chilli - 1
Aniseed- 1/2 teaspoon
Poppy seeds- 1 teaspoons
Cashewnuts- 5 numbers
Ginger- 1" piece
Garlic- 2 cloves

1. In a pressure cooker, heat oil and saute onion till translucent
2. Put in tomato and cook till soft.
3. Add the curry leaves, ground paste, coriander powder, chili powder, salt and mix well.
4. Cook for a couple of minutes. Sprinkle a little water if the mixture is very dry.
5. Put in the mushrooms and add 1/2 cup of water. Take care in this stage as water oozes out of mushrooms while cooking so adding too much water will make the gravy very watery.
6. Pressure cook this for 1 whistle or 8- 10 minutes.

Once the pressure releases,transfer into a serving dish and serve garnished with coriander leaves.

Note :

• If the gravy becomes watery, cook uncovered for some time till the gravy reaches the desired consistency.
• Instead of cashew/ poppy seeds, grated coconut can be used.
• For a different flavor, garam masala/ sambar powder can be added in step 3

This day That year...

2010 - Chinese fried rice


Bon Appetit...

Bread Rolls

Way back in January we went to Lil Angel's School for her interview. That was a very tense morning for me. I was worried what questions they would ask her and was wondering if she would answer them correctly. Only  after the interview process was over learnt she had secured a seat in kinder-garden,did I relax.

Then my tummy reminded me with a growl that I had not cared for it since morning. In a hurry to go to school, I literally forgot to have breakfast. So off we went to the school canteen. We were greeted by the snacks on display and I gladly went in for these bread rolls and Lil Angel followed suit. She loved them and I promised myself to prepare these for her.Later we came home and celebrated with a Healthy Oats Cake

Though I prepare these at least once a month, they get their recognition on the blog just today.

I used:

Bread slices - as required [1 slice per bread roll].
Potato - 2 , peeled boiled and coarsely mashed
Onion- 1, chopped
Chilli powder - 1 teaspoon
Mustard seeds- 1 teaspoon
Cumin seeds - 1 teaspoon
Salt to taste
Oil to deep fry

1. In a pan, heat 2 teaspoons oil and put in mustard and cumin seeds
2. When they crackle, add the onion and saute till it turns translucent.
3. Put in the boiled and mashed potato, chilli powder and salt. Mix well to combine.Cook for a couple of minutes and keep aside.
4. Heat oil for deep frying.
5. Take a bread slice and dip it in water for a couple of seconds.
6. Place the slice in between the palms of your hands and press out the water. See that it retains the shape.
7. Place a roll of the filling in the center and close the bread slice to cover the filling.
8. Repeat for the other slices.
9. Once the oil is hot, turn it to medium heat and gently drop the bread rolls into the oil.
10. Fry till golden brown [in batches]
11. Drain on absorbent paper.

Serve with tomato sauce / coriander chutney or a side dish of your choice.

Note:

• You can also add a pinch of turmeric powder in step 3.
• Any vegetable filling can be used. Even left over dry vegetable curries can be used as a filling.
• These rolls can also be baked instead of deep frying them.
• Fresh  / leftover bread can be used.

This day That year....

2010 - Roundup for Healing Foods - Tomato
2009 - Huo Guo - A different kind of Chinese restaurant / food


Bon Appetit...

Dried Neem Flowers Spice Mix | Vepampoo Podi | Bevina Hoovu Pudi

In my introductory post on Dried Neem Flowers I had promised to some recipes. Here is the first one- a spice mix that is extremely good for health.

I used:

Dried neem flowers - 2 tablespoons
Urad dhal - 1/4 cup
Channa dal - 2 tablespoons
Roasted Sesame seeds- 2 tablespoons
Red chillies- 4 [adjust to taste]
Cumin seeds - 1 teaspoon
Ghee - 1teaspoon
Salt to taste

1. Heat 1/2 teaspoon ghee in a pan on low flame and put in dried neem flowers.
2. Fry till aromatic and remove from heat. Take care not to burn the neem flowers.
3. Heat the remaining ghee and put in urad dhal, channa dhal, red chillies, cumin seeds and roast till the dhal turns brown.
4. Switch off the flame and immediately add the roasted sesame seeds. Mix well and let it cool.
5. Grind the dhal mixture with the neem flowers and salt to a fine powder.
6. Spread it on a plate for sometime and store in an airtight container.

Serve this powder over a bed of piping hot rice drizzled with ghee. This can be taken once a week / fortnight as the first dish of the meal.

Sending this spice mix to Jaya's B2B- Spice powders and Srivalli's Condiment Mela

Bon Appetit...

Black & White Wednesday : Moon Cake

Moon Cake [ yuè bĭng] is a traditional pastry from China that is a must during the Mid- Autumn Festival. I love these delicacies and we get them by the dozens through our friends and Hubby's colleges. My favorites are the green tea moon cakes and the ones with red bean filling....

This Green Tea Moon Cake goes to Susan's  Black And White Wednesday.

My Stint With A Course in Bakery Techniques- Day 2

The second day at the baking course was as exciting as the first day. The classes started at 9.30 with the instruction to bake different kinds of cakes. We moved on to the practicals and we were divided into 3 groups to do the cakes. Each one had one task to perform. The hands on training was really useful. It helped in getting the measurement, mixing techniques, and right texture possible.

After tea break we had the instructions for the different types of cookies,puffs, pies/tarts that we were to bake in the afternoon. We got all our doubts cleared and out instructor even gave us some cake recipes that we wanted to learn but were not part of the syllabus.

After lunch, we set about doing the cookies, vegetable puffs, tarts and pies. We learnt the basic recipe for fondant,butter-cream icing.

The cakes we had put in the oven in the morning were done and we learnt to make different types of cakes from a sponge cake base. When the cookies and the pies were getting done, once again it was time for interaction. Our instructor gave us some valuable tips that we never knew before! I will be sharing all those with you when I start baking and posting the recipes.

Before we left, we were given our instruction manuals and the course certificates.

Here is a gist of what we learnt today

1. Sponge cake
2. Tea cake
3. Plum cake
4. Egg less cake with variations
5. Ribbon cakes
6. Swiss rolls
7. Apple cake
8. Sweet cookies
9. Salt cookies
10. Ragi cookies
11. Chocolate cookies
12. Chilli cookies
13. Apple pie / tart
14. Onion pie / tart
15. Vegetable puffs
16. Curry puffs

Here are some more clicks for you today.

The ingredients measured and kept ready to start our process...

The cake tins lined and kept beside the weighed ingredients....

A professional baker demonstrated the method for preparing sponge cake so that we could so it ourselves after he completed the procedure.

Sponge cake batter being poured into the prepared cake trays

The other cakes that we made ready to be put into the oven 

Coconut buns. 

Though we learnt the method yesterday, we could not prepare it as we did not have enough time. So  we  made it today...

Simple icing and decoration over a sponge cake

Apple tarts

Instruction manual and the certificate

My share of goodies that we baked today.

As usual Lil Angel was eagerly waiting to see what I would bake for her

The tart was broken before I reached home but tasted good nevertheless....

It was fun and a very good learning experience . A very useful course for housewives as well as those who want to start a small scale business. The instruction book comes with the details and address of the stores that sell baking supplies and even the machinery needed and the place where they can be purchased.

The methods were easy and the instructions were very simple and doable. The tips helped in understanding the defects that would arise in the baked products and the ways to rectify them.

Schedule of the cookery class :

Sept- 19th and 20th - Food preservation - Jams , jellies, squashes etc
Oct - 10th and 11th - Confectionery - Chocolate making, toffees etc

For more information regarding the classes / schedule in Coimbatore you can contact

Tamil Nadu Agricultural University,
Post Harvest Technology Department,
Coimbatore

Contact person - Mrs. Malathi / Mrs Padma
Ph : 0422 - 6611340

Or drop me a mail  [seduceurtastebuds@gmail.com] and I will get the details and send it across

Hoping me meet some of the Coimbatore bloggers in the forthcoming sessions :)

My Stint With A Course in Bakery Techniques- Day 1

I was so elated today morning, I had signed up for a 2 day bakery course in the Tamil Nadu Agri University. I woke up with great expectations but was really not sure how things would go about or what we would learn. Lil Angel was even more eager to see me go to 'college' and gave me a list of stuffs that I must learn and bake for her!

The classes were to start at 9 and I hurriedly packed my lunch and off I went. I reached there a few minutes earlier and I was so surprised to see a whole bunch of men eager to start the classes. We were 26 'students' in our class.

The instructor arrived and we eagerly started taking notes for various types of breads and buns. She also explained the functions of each ingredient used in baking which I felt is very essential .It is better to know what the ingredient does so that we can get a good end product.We were also taught the different methods like oven method and even baking in a pressure cooker! Taking down notes, getting doubts clarified, sitting with our ' classmates' ... It was just like those good old college days!!

Then it was time to do the practicals. The thing I loved here was that we were asked to make all the types of breads by ourselves from the scratch. The instructor demonstrated the technique and  we had to do it individually. Though it looked simple when she did it, the process was a little hard to master. Getting the right consistency for the dough, the right shapes for the breads and rolls took time to get used to.

A refreshing cup of tea at 11am increased out energy and enthusiasm and after the small gap we started again. By 1pm we had prepared the breads and they were proofed for baking. Once the breads were inside the oven, we went for lunch. I could not help but recollect the college days where we used to share lunches and talk about this and that and have a gala time. It was so much fun!!

The rest of the day went in getting our doubts cleared and preparing cutlets for our burgers. I came home with a whole lot of goodies that I baked.Needless to say, Lil Angel was the happiest to see and relish my hard work.


Here is a glimpse of what we learnt today

1. Sandwich bread
2. Milk bread
3. Wheat bread / Ragi bread
4. Pav buns
5. Burger buns
6. Pizza base and pizza
7. Fruit bun
8. Coconut bun
9. Coconut balls
10. Garlic bread
11. Tomato sauce for pizza
12. Cutlet for burger.

The course fee is INR 1000/- and I feel this course is worth every cent.Tomorrow we will be getting our printed manual and the certificates.

Some clicks for you. Please don't mind the quality of the snaps as they were taken in a hurry using my mobile phone.

26 loaves of bread

Our burgers and pizzas

Pav Buns

A part of my share of Goodies....

Tomorrow I will also post the cookery class schedule for the next 3 months . Those in Coimbatore can attend these classes. The course fee in INR 1000/- and it is a 2 day course where we get to learn very interesting and useful stuffs like preparing homemade chocolates, spice powder and pickles, food processing etc....

.I will be back tomorrow to share with you the cakes, cookies, pies that we are going to learn.