Cook-Along with Chef Vittal Shetty - AAPI Heritage Month Event

Cook-along with Chef Vittal Shetty. Born and raised in Bangalore, India, Vittal learned at an early age to appreciate food and cooking which remains an integral part of life in his family and home city. Chef Vittal earned his bachelor's degree in Hotel Management from Bangalore University and trained at OCLD, one of the finest chef school ins Asia. 

Please review tips below before the day of the class:

•  have all prep such as cleaning produce, chopping produce and cutting your protein ready before class starts
• Equipment Needed: Heavy bottom pan, spoons, ladle
• Fresh lime leaf can be purchased at Whole Foods, Asian grocery stores or online. Fresh lime can be used a substitute
• Spices can be purchased online or at an Indian grocery store
• Other fresh veggies or fish can be used instead of tofu or chicken
• Steam white rice, brown rice, or quinoa can be accompanied with this dish

Ingredients Needed for Class

• 2 tbsp Coconut oil/olive oil
• 1/2 pc Red onion chopped
• 4 pcs Garlic cloves crushed 
• 1 tbsp Ginger chopped
• 2 inches of Lemongrass sliced
• 3 pc kafir/regular lime leaf
• 1 tsp cumin powder
• 1 tbsp cilantro powder
• 1 tsp red chili powder
• 1 tsp salt
• 2 tsp sugar/ honey/ agave syrup
• 1 can organic coconut milk
• 1/2 cup green peas
• 1.5 cup fresh spinach leaves
• 16 oz firm tofu diced/chicken thigh or breast diced

 

 

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