Cooking With Kurma

Kurma Dasa

Cooking Classes in Your Kitchen

Cooking With Kurma > Classes > Your Kitchen

Ireland-based Chef Kurma Dasa Does Dinner in your Home!

Due to unprecedented demand, Australian SBS TV Chef and author Kurma is offering gourmet vegetarian cooking classes/dinner parties at your choice of venue anywhere in Ireland with exquisite, healthy, gourmet vegetarian or vegan food cooked fresh on site.

Four Simple Steps to Book Kurma’s Cooking Classes at Your Place


cook

1. Organise a group of friends or colleagues – a minimum of 10,  no maximum number. More than 12  bookings includes ONE FREE booking for yourself or a person of your choice. For more than 20 bookings, TWO PEOPLE attend free!

2. Pick a venue - your house, a friend’s house, or a venue of your choice. Or even your office; think 'Team-Building'...

3. Speak with Kurma
or e-mail him to discuss a date and a time convenient for all of you; a weekday, weekend, daytime or evening.

4. Choose a menu of your choice.  Many delicious seasonal menus are listed below. You can even custom-build your own menu!

                                                              

 

 

cookClasses/dinner parties are fun and informal.

As well as the delicious food, they include elaborate tuition, shopping advice, nutritional information, and even gardening hints!

Part hands-on and part demonstration style, you'll get to fine-tune your cookery skills under Kurma's expert guidance.

Kurma's classes are suitable even for those with no kitchen experience at all!

Elaborate printed notes are provided, along with a sumptuous, generous and relaxed sit-down feast. There are lots of menus to choose from (just page down to view).


 



yummy lunch

Kurma will supply all the food ingredients and equipment.

The duration of the class is flexible – can be from 4-6 hours, including the meal. You decide.

Class fees (includes class fun and camaraderie, elaborate hand-on tuition, printed notes and the grand feast lunch/dinner) - Euros 145 per person.

Contact Kurma now:
kurmadasa@gmail.com


                 

 

 

 
Cooking with Kurma - 25 Menus available for 2015

(Menus can also be custom-built according to your needs)

 

enjoy


1. The South Asian Shared Table


Hearty Split Mung Dal with Seasonal Vegetables
and Grilled Turkish Bread

Seared Chili Panir Cheese Steaks on a bed of Sweet Potato Mash with Balsamic-drenched Fresh Rocket Salad

South Indian Cauliflower & Potato Poriyal

Classic Basmati Rice Pulao

Flame-toasted Pappadams, Fresh Lemon Wedges & Yogurt

Malaysian Curry Puffs with Sweet Chili Sauce

Creamy Cardamom Condensed Yogurt Dessert with Pistachios and Saffron Syrup (Shrikhand)

 



2. Kurma’s Spice Trail

Spicy, Sweet & Sour Masoor Dal Soup with Mixed Vegetables

Orange and Pecan-studded Canadian Wild Rice and Basmati Pilaf

Cream-infused Delhi-style Panir, Fresh Chili and Dried Fruit-filled Croquettes (Malai Kofta)

Gujarati Fenugreek-scented Pumpkin Curry

Flame-toasted Pappadams

Tender Griddle-baked Whole-wheat Flatbreads (Chapatis)

Lemon-infused Dubai-style Salad of Dates, Turkish Bread, Almonds, Bitter Greens, Fresh Herbs & Feta

Pakistani-style Creamy Vermicelli  Pudding (Kheer Sevian)

 

cooking with kurma

 

3. Kurma’s Vegetarian Adventure

Curried Malay Noodles (Laksa)

Turkish Rice Pilaff with Thyme, Orange, Ginger & Pinenuts

South Indian Mustard-tempered Carrot Salad with Lime and Fresh Coriander

Saudi Baharat-scented Chickpeas with Spinach (Hoummos bi Sabanik)

Singapore Curry Puffs

Javanese Hot Chili & Tomato Relish (Sambal Bajak)

Homemade Yogurt Cheese (Labneh) with Balsamic and Honey-drenched Strawberries

 

mie

 

4. The Endless Brunch

Sizzling Pan-fried Haloumi Steaks with Leafy Salad Greens, Fresh Basil, Grape Tomatoes, Roasted Red Peppers, & Toasted Pinenuts on Grilled Turkish Bread

Yogurt-Cheese (Labneh) with Fresh Balsamic & Honey Strawberries

Scrambled Panir Cheese

Miniature Puffed Fried Breads (Poories)

Breakfast Corn Cakes with Tomato & Avocado Relish (Salsa Mexicana)

Moist & Luscious Maple Fruit Muffins

Pears Croustada

 

 

5. The Indian Shared Table

Soft Cashew-studded South Indian Steamed Semolina Breads (Rawa Idli)

Spicy Hot-and-Sour Toor-dal Soup (Sambar)

Fresh Coconut Chutney

Persian Gulf Curry of Potato, Cauliflower and Panir Cheese on a bed of Basmati Rice

Udaipur Spicy Stuffed Potato Triangles (Samosas)

Fresh Mango Chutney

North Indian Carrot Halava

 

 

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6. The Global Vegetarian I 

Creamy Gujarati Yogurt Soup (Karhi)

Canadian Orange-infused Pecan and Wild Rice Pilaf

Fresh Panir Cheese crusted in Egyptian Spice and Nut Dip (Dukkah)

Succulent Mixed Vegetable Balls in Herbed Tomato Sauce (Kofta)

Lemon-infused Dubai-style Salad of Fresh Dates, Toasted Turkish Bread, Herbs & Feta

Smoky Lebanese Eggplant Dip (Babagannouj)

Epiphany Doughnuts in Lemon-scented Rosewater & Orange-Blossom Syrup

 

 

 

 



7. Best of Indian Vegan Cuisine

Sweet & Sour Chana Dal Soup with Pumpkin

Zesty Lemon Rice with Fresh Coconut & Cashews

Tomato, Peas and Potato Curry

Assorted Crisp Vegetable Fritters (Pakoras)

Hot & Spicy Apple Chutney

Fresh herb-laced Garden Salad

Saffron Semolina Halava Pudding with Flaked Almonds & Cardamom

Hot Spiced Tea (Masala Chai)

 

great lunch

 


8. The Global Vegetarian II
 

Moroccan Bean & Vegetable Soup (Harira)

Pan-warmed Tortillas Stuffed with Cream Cheese and Sundried
Tomatoes (Quesadillas)

Israeli Warm Salad of Roasted Pumpkin, Spinach and Zhoug

Mock Fried Crab Cakes with Spicy Thai Peanut & Cucumber Relish

Moist and Savoury Vegetable-studded Semolina Pudding (Upma)

Tex-Mex Corn Salsa

Ginger, Saffron and Pistachio Kulfi Ice Cream

 

 

9. The Global Vegan

Fiery South Indian Toor-dal Soup (Rasam)

Canadian Orange-infused Pecan and Wild Rice Pilaf

BBQ Asparagus with Semi-dried Tomato & Macadamia Chutney

South Indian Cauliflower & Potato Poriyal

Succulent Mixed Vegetable Balls in Herbed Tomato Sauce (Kofta)

Lemon-infused Dubai-style Salad of Fresh Dates, Toasted Turkish Bread & Herbs

Smoky Lebanese Eggplant Dip (Babagannouj)

Epiphany Doughnuts in Lemon-scented Rosewater & Orange-Blossom Syrup

 

Team Fruit Satay


10. The Upmarket Vegetarian

Fiery South Indian Toor-dal Soup (Rasam)

Bengali Fruit & Nut-studded Wedding Rice (Pushpanna)

Savoury Fresh Cheese Balls in Creamy Tomato Sauce (Malai Kofta)

Rice-flour Crepes Stuffed with Seasoned Potatoes (Masala Dosa)

South Indian Quick & Easy Coconut Chutney

Fresh Herb-laced Garden Salad

Succulent Milk Fudge Balls in Rose-scented Syrup
(Gulab Jamuns)

 

 

first class

 


11. The Upmarket Vegetarian
II
 

Rustic Carrot & Ginger Soup

Pan-fried Panir Steaks with Maple Syrup Marinade, Sweet Potato Mash & Rocket Salad

BBQ Asparagus with Semi-dried Tomato & Macadamia Chutney

Israeli Chickpea Croquettes (Falafel)

Chickpea and Sesame Paste Dip (Hummus bi Tahina)

Greek-style Eggplant Casserole (Moussaka)

Creamy Cardamom-infused Condensed Yogurt Dessert with Pistachios and Saffron Syrup (Shrikhand)

 

 

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12. More Light & Healthy Vegetarian Dishes

Gingered Shitake, Tofu and Fresh Coriander Jiao Zi Dumplings with Chili and Lime Dipping Sauce

Fiery South Indian Toor Dal Soup (Rasam)

Iranian Spicy Rice with Saffron (Pollou)

South Indian Snake Bean Poriyal

Succulent Tofu Steaks on Crusty Bread with Mesclun Greens

Hot'n Spicy Tex-Mex Potato Salad

Indonesian Sweet Coconut-stuffed Pancakes (Dadar)

 

 

lunch at the farm



13. Quick Vegetarian Dishes


Sesame Sushi Rice in Fried Tofu Pouches (Inari-zushi)

Sizzling Pan-fried Haloumi Steaks on Crusty Bread

Saudi Baharat-scented Chickpeas with Spinach (Hoummos bi Sabanik)

Creamy Cauliflower, Snow Peas & Cashews

Feta & Potato Spring Rolls with Green Pea Chutney

Fresh herb-laced Garden Salad

Anise-flavoured Doughnuts in Strawberry Yogurt (Malpoura)

 

the gangs all here

 


14. Vegetarian World Food


Arab-style Rice with Vermicelli & Chickpeas (Roz bil Shaghria)

Marathi Chili-laced Creamy Coconut & Spinach Soup (Palak Saar)

Ukranian Herbed Potato Dumplings (Vareneki)

Spicy Lemongrass-infused Javanese Eggplant (Balado Terong)

Mexican Cheesy Bean, Guacamole & Tortilla Stacks (Tostadas)

Fresh Citrus Selection in Mandarin Sauce with Creme Fraiche

 

 

poories ahoy

 

 

15. Best of Indian Cuisine

Sweet & Sour Chana Dal Soup with Pumpkin

Zesty Lemon Rice with Fresh Coconut & Cashews

Tomato, Peas and Home-made Curd Cheese (Matar Panir)

Assorted Crisp Vegetable Fritters (Pakoras)

Hot & Spicy Apple Chutney

Fresh Herb-laced Garden Salad

Saffron Semolina Halava Pudding with Flaked Almonds & Cardamom

Hot Spiced Tea (Masala Chai)

 

 

long lunch

16. Let’s Party

Malaysian Curry Puffs with Sweet & Sour Tamarind Chutney

Flaky Spinach Filo Triangles (Spanakopita) with Kalamata, Basil and Tomato Relish

Wickedly Hot Cheddar & Jalapeno Chili Biscuits

Spicy Potato Puffs (Aloo Vadas) with Karnataka
Coconut Chutney

Sage-flavoured Pumpkin Ravioli with Brown Butter

Fresh herb-laced Garden Salad

Apricot, Prune & Walnut Crescents (Rugelach)

 


17. Vegan Feast

Syrian Roast Pepper, Pomegranate & Walnut Dip (Muhammara)

Sesame Sushi Rice in Fried Tofu Pouches (Inari-zushi)

Curried Malay Noodles Supreme (Laksa)

Saudi Baharat-scented Chickpeas with Spinach (Hoummos bi Sabanik)

Spicy Potato Puffs (Aloo Vadas)

Succulent Eggplant Pickles

North Indian Lime & Mustard-infused Cabbage, Coconut & Peanut Salad (Kobi Pachadi)

Indonesian Fruit Platter with Hot and Sweet Sauce (Rujak Manis)

 

poorie

 

18. Wheat-free Vegetarian

Succulent Eggplant & Panir Cheese in Spicy Tomato Sauce

Sesame Sushi Rice in Fried Tofu Pouches (Inari-zushi)

Crispy Thai Noodles with Hot Sweet & Sour Sauce (Mee Krob)

Warm Salad of Oven-roasted Cauliflower, Feta Cheese & Lentils

Sweet and Sour Tofu Steaks

Moroccan Broad Bean Puree (Bissara) with Spicy Sago Crackers

Creamy, Saffron Condensed Yogurt Dessert (Shrikhand)

 



19. Light & Healthy Entertaining

Rustic Ginger-scented Carrot and Potato Soup

Turkish Rice Pilaf with Currants & Pine Nuts

Moist Vrindavana-style Vegetable and Badi Stew

Malaysian Sweet, Sour & Hot Salad (Rojak)

Parmesan-scented Polenta Squares with Spicy Tomato Concasse

Toasted Sourdough Bread with Syrian Roast Pepper, Pomegranate & Walnut Paste (Muhammara)

Moist & Luscious Date, Maple & Orange Muffins

 


sumptuous lunches

20. More Vegetarian World Food

Avocado-laced Gazpacho Soup

Bengali Fruit & Nut-studded Wedding Rice (Pushpanna)

Succulent Eggplant & Panir Cheese in Rich and Spicy
Tomato Sauce

Indonesian Crispy Corn Fritters (Perkedel Jagung)

Fresh Mint Chutney

Lebanese Garden Vegetable & Toasted Flatbread Salad (Fattoush)

Crisp Wonton Stacks with Fresh Berries & Cream

 



21. The Global Vegetarian III

Brazilian Chayote and Orange Appetiser (Salada de Xuxu)

Creamy Cauliflower & Snow Peas with Cashews

Delhi-style Super-flaky Wholemeal Griddle-fried Breads (Parathas)

Spicy Masala Potatoes

Fresh Coriander and Macadamia Pistou

Italian-style Rice Pudding

Vrindavan Saffron Lemon Sherbet


cooking chapatis



22. Indian Winter Dinner Party

Fiery South Indian Toor Dal Soup (Rasam)

Basmati Rice Pulao with Cashews & Coriander

Creamy Cauliflower & Potato Supreme

Elegant Puffed Fried Breads (Pooris)

Hot & Sweet Eggplant Pickles

Saffron-scented Rice Pudding (Kheer)

Hot Spiced Tea (Masala Chai)

 

 

 

 

kitchen camaraderi



23. Classics from the Subcontinent

Quick and Easy Creamy Cashew Chutney

Moghul Spicy Rice with Saffron (Pullao)

Grilled Fresh Panir Cheese with Spinach and Cream     (Palak Panir)

Crispy Mashed Potato Puffs (Alu Vadas)

Karnataka-style Coconut Chutney

Puffed Fried Sesame Breads (Til poories)

Succulent Milk Fudge Balls in Rose-scented Syrup
(Gulab Jamuns)

 

 

food glorious food

 

 

24. Indian Regional Curries

Hot, Sweet & Sour Tamarind Rice (Puliogre)

Mixed Vegetables in Creamy Gujarati-style Karhi Sauce

Bengali Chickpea and Cauliflower Curry

Hearty Oriyan Dal Curry with Vegetables (Dalma)

Simple & Sublime Gujarati Pumpkin served with Flaky Paratha Breads

Luscious Corn Raita

Chat
Indian Fruit Platter

feat with kurma

 


25. Warm Food for Cold Days

Melting Mozzarella & Eggplant “Sandwiches”

Hearty Venetian Rice with Peas (Risi e Bisi)

Country-style Anise-scented Cream of Fennel Soup

Herbed Ricotta-filled Pastries (Calzone) with Tomato Relish

Vegetarian Hungarian Ghoulash

Fresh Herb-laced Garden Salad

Individual Rhubarb Crumbles with King Island Cream

 




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