Kelly’s Indian Meals Cooking Lessons
The Chef and Owner of Kelly’s Indian Meals Monica Kissoon, is now offering cooking Lessons on all Indian dishes.
Description
My name is Monica. I have been cooking professionally for the past 20 years! I enjoy every bit of my cooking that I do, right down to the last detail, and I would love to share my love and passion for cooking and making Indian breads with you. I am currently running a restaurant and take away business called KELLY”S INDIAN MEALS in Centurion for the past 13 years.
I am operating from a professional kitchen where I have a staff compliment of 4. I feel the time has come for me to share my many years of experience, and tried, tested and trusted recipes, tips and guidelines with anyone who has the passion to do so.
I have so much to offer and share, and we are currently running the following courses:
We can accommodate groups of up to 15 at our venue.
In the cooking classes, which will run over 1 class of about 2 hours each, you will learn to:
Understand the use of Spices. Prepare your own meals and take home to family
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learn to make Indian food; a real curry, lentils, Indian breads BREYANI’S Vegetables dishes and even to spice up your braai (literally),
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The classes must have 5 people per lesson
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All meat and poultry must be supplied by the learner.
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Please bring an apron, Mask and a dish cloth to take back.
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You will be asked to bring your own pot to take back home cooked meals,
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All food that you prepare you can enjoy with the rest of your family at home at the end of the preparation.
For every person who knows that they can learn more about creating
gastronomic dishes, become more confident in presenting day-to-day dishes and all the additional exciting kitchen skills to make your life a dream, this is a 1 day course, especially for that purpose.
This course provides participants with the necessary skills to be confident in their own kitchen
Participants will be taught a vast variety of new and exciting skills and be introduced to kitchen utensils, new products, and spices. Participants will also gain the skills to work out an eating plan and shopping list for at least a month with all the new recipes.
Participants will be introduced to more class.
All the classes are hands-on, participants prepare the dishes in the cookery school.
Class fees for 2020 /21 will – including all the spice, ingredients and basic vegetables. Participants must bring their own pots, meat, apron, Mask and dish cloth.
You will be allowed to cook between 1 to 2 kg portions per lesson, over 2 kg will be charged a prorate fee.
All Indian bread ingredients will be provided. ie Flour butter oil salt eggs and milk,
Cost
R550 per person per lesson.
Payment must be done 1 week in advance to secure your place. All payments to be done via EFT. Reference will be your Name
Banking Details as Follow:
Holder: Monica Kissoon
Bank FNB Code 260216
Account # 62698004258
Amount R550
Reference : Your Name and cell #
Proof of payment email; cooklessonskellys@gmail.com
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FLAVOURS OF INDIA
A complete world of taste! -
Using the whole palette of flavours, spicy, sour, sweet and hot all at the same time with exotic ingredients and magical spices. Indian cuisine can be both exciting and intimidating.
Not all Indian dishes are curries, but "curry" is what we call any spice-based dish with a sauce. Curries can be watery, dry, red, green, hot or really really hot - it's up to you to make every bite count.
Compared to Western food, ingredients used in Asian food create flavours that are intense, subtle, deep and contrasting all at the same time and all in harmony. Meat is used sparingly whilst vegetables, herbs and spice create taste and texture surprises.
Understanding how to combine and balance flavours is an important cooking concept in Indian food. In these lessons you will learn how to balance and enhance flavours with easy recipes from Chef Monica’s vast knowledge of cooking .
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Your will be equipped with a life skill that you can teach to someone else or use to start your own business or training while at the same time impressing your family and friends . |
Cooking Lessons Program
Starts: Monday 16 March 2020
Place: 315 Panorama Road . The Reeds Ext 5 , Centurion
Participants: Minimum 1 per class Maximum 8
Attendance: 15 minutes before starting . We will accommodate unforeseen circumstances only.
Please choose your dates most suitable for you. Remember you will be taking home a meal that you have prepared to enjoy with the family.
Payments must be done one week before lessons.
1- We will be cooking beef, potato ,carrot curry & rice. Please bring 1 kg beef shin and a 3 liter pot size for curry. I x 3 liter pot size for rice all other ingredients will be provided. Bigger sizes will be accepted.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
2- We will be cooking Lamb curry & roti. Please bring 1 kg lamb shanks and a 3 litre pot size.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
3 –We will be cooking chicken curry or butter chicken with naan or rice. Please bring 1.5 kg chicken portions for curry or 1 kg chicken fillet and a 3 liter pot size for curry and a 3 liter pot size for rice.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
4 – We will be cooking Oxtail & potatoes with red Beans and Rice Please bring 1 to 1.4 kg oxtail and a 4 liter pot for curry and a 3 liter pot for rice.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
5 – We will be cooking Lamb Briyani & Sambals. Please bring 1.5 kg lamb shanks and a 4 liter pot for biryani.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
6 - We will be cooking Chicken briyani and Dhall . Please bring 1.3 kg chicken fillet or portions and a 4 liter pot for briyani and a 1 liter jug for Dhall.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
7 -We will be cooking chops chutney & kebab chutney with rice please bring 1 kg shoulder lamb chops or pork chops. Bring 1 kg beef mince . 3 pots - 3 liter size.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
8 – We will be cooking Trotters & beans with roti. Please bring one 3 liter pot for curry. Trotters will be provided at R150 per kg.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
9 –We will be cooking Tripe with potatoes & peas with puri. Please bring one 3 liter pot for curry. Tripe will be provided for R150 per kg.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
10 – We will be cooking Lamb stew with chilli Dumplings. Please bring 1.5 kg lamb shanks. One 4 liter pot.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
11 – We will be cooking Samp & lamb curry or lamb Dhall Ghosh choose one only. Please bring 1.3 kg lamb shank. One 4 liter pot.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
12 – We will be cooking beef mince & veg. How to fill samosas. Please bring 1.5 kg beef mince and 1 x 3 liter pot.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
13 – We will be cooking chicken tikka , chicken sosaties & naan bread . Please bring 1 whole chicken cut into 4 quarters. 1 kg chicken fillet and 1 large platter
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
14 – We will be cooking Lamb chops, Steak and Sausages with sambals . Meat products will provided at R250 per portion feeding a family of 4.
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
15 – We will be cooking Vegtables dishes choice of 2 with Rice all ingredients provided. Bring 3 x 3 litre pots for take home meals
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Monday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Tuesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Wednesday |
13h00 to 15h00 |
16h00 to 18h00 |
18h30 to 20h30 |
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Saturday |
10h00 to12h00 |
13h00 to 15h00 |
16h00 to 18h00 |
I am open to any suggestion on cooking meals.
Please do not Hesitate to contact me. 082 682 2746
Chef Monica