Indian Meals by Pressure Cooker without the Pressure  

Pressure cooking is suddenly in the limelight again. It looks like it's the next new wave after slow cooking in the crockpot. The raised pressure and temperature inside a closed pressure cooker makes the food in it cook faster (usually 1/3 or 1/2 the time).

This class features the infamous Dal Makhani (buttery creamy lentils & kidney beans), Alloo Baigan Masala (Potato & Eggplant curry with exotic spices in a tomato, onion, garlic gravy), Shahi Pullao (Basmati rice with nuts & dried berries, finished off with a saffron infused rose water garnish).

The recipes will be sampled with ready-made Naan bread. 

The class will also include a complimentary Indian ready-made dessert, Gulab Jamun; a popular Indian dessert of fried dumplings in rose scented sugar syrup.  A sweet for any occasion!

Duration: 2 hours
Cost: $150 per person
To register email, exploreculinaryarts@gmail.com