The following are a few recipes from our last cooking class. For more, please contact us. Enjoy!

 

SAG ALOO

 

2                   Potatoes, cut nice and chunky

1                   Onion, processed on #3 cone

                      Fresh Spinach

1 tsp             Cumin

1 tsp             Turmeric

1 tsp             Garam Masala

                      Grated Ginger (optional)

3 to 4           Cloves (finely grated – optional)

 

 

1. Heat 5 quart Wok or 11” skillet on medium.Spray with coconut spray.

2. Add potatoes. Sauté and then cover 5 to 10 minutes.

3. Add onion and stir.Cover until tender (5 to 10 minutes).

4. Add spices and stir and cover for 2 minutes.

5. Add spinach and mix together.

6. Cover for 3 to 5 minutes before serving.

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CHICKEN MADRAS CURRY

 

2                   Chicken Breasts (cubed) or 1 pound Chicken Tenders

2                   Medium Onions (chunky cut)

2                   Medium Carrots, processed on #2 or #3 cone

8                   Mushrooms (chunky cut)

4 oz              Frozen Peas

4 oz              Frozen Corn

                      Pataks Curry Paste, to taste – for extra spicy/hot, add chili peppers, cayenne pepper, etc.

                      Coconut Spray

 

1. Heat 7 quart wok on medium or 325 for electric skillet.

2. Spray with coconut spray.

3. Add onions and chicken.

4. Stir and saute with half cup of water.Cover with lid for 5 minutes.

5. Stir and add carrots and mushrooms.

6. Add curry paste and stir, adding water as needed to keep moist.

7. Cover and cook for 5 minutes.

8. Add peas and corn.Stir and cover for 3 to 5 minutes.

9. Serve over rice or turn to low to eat later.

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Cucumber Carrot Salad (Raita)

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1/2                 Cucumber (preferably English cucumber), processed on #1 cone

1/2                 Carrot, processed on #1 cone

1-1/2 cups    Plain Yogurt

2 T                  Chopped Cilantro (optional)

                       Salt to taste

 

1. Mix cucumber, carrot & yogurt together in a large bowl.

2. Add salt to taste.

3. Garnish with cilantro if desired.

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Egg Fried Rice

 

2 cups              Rice

2 cups              Water

                         Carrots, processed on #2 cone

                         Frozen Peas

2                       Eggs

                         Soy Sauce

                         Sesame Oil (optional)

                         Coconut Spray

 

1. Boil water on medium high then add rice.Cover.When valve clicks, turn to low.

2. Cook carrots and peas in small saucepan

   • Fill the pan to the top and use no water.

   • Medium – click – Low to tenderize.

3. Preheat 5-quart wok on medium.

4. When hot, spray with coconut spray.

5. Add cooked carrots & peas.

6. Add the eggs (beat first).

7. Add cooked rice.

8. Shake in soy sauce.Toss to coat.

9. Drizzle with sesame oil (optional) and toss again to coat.

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Coconut Cake

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1 box            Duncan Hines White cake mix

4                   Large Eggs

1/2 cup        Water

1/2 bag        Coconut

1 can            Crème of Coconut

 

1. Preheat electric skillet to 300 degrees

2. Mix everything except the coconut with mixer for 2 minutes

3. Fold in coconut with spoon

4. Spread in preheated skillet that is well coated with Pam Original or Coconut spray.Bake for 25-30 minutes.

5. When done, slip out immediately onto a large platter

6. Poke holes in the cake with the end of a wooden spoon then pour 1 can of crème of coconut into holes

7. Let cool and ice

 

Icing

 

1                   8 oz Cool Whip

1/2 bag        Coconut

 

1. Fold coconut into Cool Whip and frost.

2. Serve immediately or refrigerate