{"id":19016,"date":"2021-09-16T11:12:10","date_gmt":"2021-09-16T21:12:10","guid":{"rendered":"https:\/\/stillandmovingcenter.com\/?post_type=tribe_events&p=19016"},"modified":"2021-10-21T14:02:17","modified_gmt":"2021-10-22T00:02:17","slug":"diwali-indian-cooking-workshop-live-online-interactive-with-nantha","status":"publish","type":"tribe_events","link":"https:\/\/stillandmovingcenter.com\/ja\/event\/diwali-indian-cooking-workshop-live-online-interactive-with-nantha\/","title":{"rendered":"Diwali Vegetarian Indian Cooking Workshop \u2013 LIVE ONLINE, Interactive with Nantha Kumar"},"content":{"rendered":"

[et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” admin_label=”Header” _builder_version=”4.6.1″ background_color=”#f9f6f5″ background_image=”https:\/\/stillandmovingcenter.com\/wp-content\/uploads\/2020\/11\/trans-shiva.png” background_size=”contain” background_position=”top_right” custom_margin=”-43px||||false|false” custom_padding=”3px||0px|||” custom_padding_tablet=”60px||||false|false” custom_padding_phone=”” da_disable_devices=”off|off|off” locked=”off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row use_custom_gutter=”on” gutter_width=”2″ custom_padding_last_edited=”on|desktop” _builder_version=”4.7.7″ width=”100%” max_width=”1500px” custom_margin=”0px||||false|false” custom_padding=”30px|30px|30px|30px|true|true” custom_padding_tablet=”30px|20px|30px|20px|true|true” custom_padding_phone=”” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.4.0″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.7″ _module_preset=”default” text_text_color=”#000000″ text_line_height=”2.4em” header_3_font=”santana||||||||” header_3_font_size=”32px” custom_margin=”-25px||1px||false|false” global_colors_info=”{}”]<\/p>\n

Diwali Vegetarian Indian Cooking Workshop \u2013 LIVE ONLINE, Interactive with Nantha Kumar<\/h2>\n

 <\/p>\n

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[\/et_pb_text][et_pb_text _builder_version=”4.10.7″ _module_preset=”default” text_text_color=”#000000″ text_line_height=”1em” header_3_font_size=”31px” header_3_line_height=”0.5em” custom_margin=”-67px||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Sunday, October 31, 2021<\/strong><\/h3>\n

1:30 pm – 3:30 pm\u00a0 HST (7:30 – 9:30 pm EST)\u00a0<\/strong><\/h3>\n

$39<\/strong><\/span><\/p>\n

20% Discount for Golden Circle & Platinum members<\/span><\/strong><\/span><\/p>\n

[\/et_pb_text][et_pb_button button_url=”https:\/\/clients.mindbodyonline.com\/classic\/ws?studioid=16512&stype=-8&sVT=172&sView=day&sLoc=0&sTrn=100000550&date=10\/31\/21″ url_new_window=”on” button_text=”SIGN UP NOW” _builder_version=”4.10.7″ _module_preset=”default” custom_button=”on” button_text_color=”#ffffff” button_bg_color=”#FE9440″ button_border_color=”#FE9440″ button_border_radius=”24px” custom_margin=”5px||5px||false|false” animation_style=”slide” global_colors_info=”{}”][\/et_pb_button][et_pb_text _builder_version=”4.10.7″ _module_preset=”default” text_text_color=”#000000″ text_line_height=”2.4em” header_3_font_size=”32px” custom_margin=”0px||1px||false|false” global_colors_info=”{}”][\/et_pb_text][et_pb_text _builder_version=”4.10.7″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

<\/span><\/p>\n

Join Nantha for a culinary trip with the South Indian diaspora to sample dishes that you will love to prepare for Diwali!\u00a0 A proponent of inexpensive and relatively simple street food-style dishes, Nantha\u2019s food is a mix of Malay Indian and Nonya (Peranakan) cuisine, the latter coming from Chinese migrants to the Malay Peninsula.\u00a0<\/span><\/p>\n

Together we will make:<\/b><\/span><\/p>\n

    \n
  • Sambar (dhal-like vegetarian curry)<\/span><\/li>\n
  • Stir-fried long beans<\/span><\/li>\n
  • Cucumber\/beet raita<\/span><\/li>\n
  • Turmeric Basmati rice<\/span><\/li>\n
  • Black glutinous rice pudding in coconut milk<\/span><\/li>\n<\/ul>\n

    Join in from your home kitchen to prepare your own authentic Indian food! By the time you finish this cooking workshop, you will have lovingly prepared a meal for four people just in time for Diwali! Learn to make a delicious, vegetarian Indian meal, whose flavors will make your mouth and mood happy! With humor and grace, Nantha brings you heirloom recipes and simple cooking techniques from his family home.\u00a0<\/span><\/p>\n

    To make the most of your workshop time, Nantha asks you to chop and measure your ingredients in advance. Please allow yourself a good hour of prep time BEFORE the workshop, having everything ready to go in your kitchen when you sign in!\u00a0<\/span><\/p>\n

    INGREDIENTS LIST:<\/strong><\/span><\/p>\n

    Nantha includes this list for your shopping convenience and suggests that you choose local and\/or organic foods whenever available!<\/span><\/p>\n

      \n
    • 3 onions chopped (2 large, 1 small)<\/span><\/li>\n
    • 2 cups of diced vegetables: half-inch cubes of potatoes, carrots, and eggplants<\/span><\/li>\n
    • 1 cup diced tomatoes.<\/span><\/li>\n
    • 1 pound oriental long beans, or French beans<\/span><\/li>\n
    • 2-3 cloves of garlic<\/span><\/li>\n
    • 1 cup shredded beets<\/span><\/li>\n
    • 4 tbsp lime juice<\/span><\/li>\n
    • 4 tbsp finely chopped fresh coriander\u00a0<\/span><\/li>\n
    • 4 tbsp finely chopped fresh mint<\/span><\/li>\n
    • 1 cup shredded cucumber, water squeezed out<\/span><\/li>\n
    • cumin powder<\/span><\/li>\n
    • coriander powder<\/span><\/li>\n
    • Indian chili powder or cayenne pepper<\/span><\/li>\n
    • turmeric<\/span><\/li>\n
    • salt<\/span><\/li>\n
    • brown mustard seed<\/span><\/li>\n
    • 5 – 10 dry whole chili peppers<\/span><\/li>\n
    • Fresh curry leaves<\/span><\/li>\n
    • 1-2 fresh bird’s eye chili pepper (optional)<\/span><\/li>\n
    • 1\\4 cup vegetable oil<\/span><\/li>\n
    • 1 pound red lentils<\/span><\/li>\n
    • 1\/4 brown sugar<\/span><\/li>\n
    • 1\/4 unsweetened desiccated coconut<\/span><\/li>\n
    • 1 \u00bd cups coconut milk<\/span><\/li>\n
    • 2 cups Basmati rice<\/span><\/li>\n
    • 1 cup black glutinous rice- reduce to 1\/2 cup and to soak it overnight in cold water<\/span><\/span><\/li>\n<\/ul>\n

      \n

      HOW TO PREPARE<\/strong><\/span><\/p>\n

      Recipes will be provided when you sign up!<\/span><\/p>\n

      Come with your curiosity, a cutting board and your favorite knife and wooden spatula, and let the fun begin. You will need…\u00a0\u00a0<\/span><\/p>\n

        \n
      • 2 large pots<\/span><\/li>\n
      • 1 frying pan with a cover<\/span><\/li>\n
      • cast iron or non-stick frying pan with cover<\/span><\/li>\n
      • 2 rice cookers or 2 heavy pots with lids<\/span><\/li>\n
      • 2 mixing bowls<\/span><\/li>\n
      • grater<\/span><\/li>\n<\/ul>\n

        [\/et_pb_text][et_pb_image src=”https:\/\/stillandmovingcenter.com\/wp-content\/uploads\/2021\/09\/nantha_about-e1631837826152.jpg” title_text=”nantha_about” _builder_version=”4.10.7″ _module_preset=”default” width=”21%” max_width=”86%” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.11.3″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

        Nantha Kumar<\/strong><\/span><\/h3>\n

        Montreal-based private and event chef\u00a0<\/span><\/em><\/p>\n

        Restaurant owner: Nantha\u2019s Kitchen<\/span><\/em><\/p>\n

        \u201cDiwali is Deepavali to us – our Christmas basically,\u201d enthuses Nantha, who<\/span> describes himself as an \u201caccidental chef\u201d and \u201cTamil boy\u201d.\u00a0\u00a0<\/span><\/p>\n

        By chance, he started his career as a journalist during the \u201990s. He began by cooking occasional dinners, mostly for his journalist friends. He now owns Nantha\u2019s Kitchen in Montreal!<\/span><\/p>\n

        \u201cI started cooking at a very early age despite the fact that boys were not allowed into the kitchen back home. I grew up in Malaysia as the eldest child and spent my first seven years on a rubber plantation. We had servants, who did a lot of the housework, but my mother and grandmother did most of the cooking. At age seven, I was shipped off to Alor Star, the closest town with an English primary school. There, I first started making instant noodles (and still do), spicing it up, adding veggies and an egg to it. Later I graduated into making fried rice. As a teenager, I started hanging out at a Char Koew Teow stall in downtown Alor Star. This is where I got into frying noodles. Then came making curries, and the rest is history<\/span><\/i>.\u201d\u00a0<\/span><\/p>\n

        photo credit Rico Michel\u00a0<\/span><\/span><\/p>\n

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        Get the Still & Moving App<\/h2>\n

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        Diwali Vegetarian Indian Cooking Workshop \u2013 LIVE ONLINE, Interactive with Nantha Kumar    Sunday, October 31, 2021 1:30 pm – 3:30 pm\u00a0 HST (7:30 – 9:30 pm EST)\u00a0 $39 20% […]<\/p>\n","protected":false},"author":3,"featured_media":19017,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"cybocfi_hide_featured_image":"","_tribe_events_status":"","_tribe_events_status_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"tags":[],"tribe_events_cat":[77,59,61],"class_list":["post-19016","tribe_events","type-tribe_events","status-publish","has-post-thumbnail","hentry","tribe_events_cat-healthy-living","tribe_events_cat-meditation-culture","tribe_events_cat-world-culture","cat_healthy-living","cat_meditation-culture","cat_world-culture"],"acf":[],"yoast_head":"\nDiwali Vegetarian Indian Cooking Workshop \u2013 LIVE ONLINE, Interactive with Nantha Kumar - 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