Boston Flora

Tag: Shilpi Ranjan

  • Tuesday, February 22, 6:00 pm – 8:00 pm – Paratha Workshop

    Indian bread is an important accompaniment to an Indian meal. ‘Parathas’ are homemade Indian flatbreads- unleavened, vegetarian, vegan- typically paired with curries or can be made stuffed and enjoyed as a meal on its own. It is prepared by rolling, layering, and then cooked on a hot griddle.

    In this hands-on Paratha Workshop on February 22 at Wright-Locke Farm in Winchester, learn to prepare a good dough and make a range of delicious bread- plain and stuffed, savory and sweet. Served with a dollop of butter and a refreshing Raita.

    • Garlic Paratha (seasoned with garlic and herbs)
    • Aloo Paratha (stuffed with spiced mashed potatoes)
    • Sweet Paratha (stuffed with sugar & nuts)
    • Cucumber Raita (yogurt dipping sauce with Cucumber)
    • Boondi Raita (yogurt sauce with chickpea fritters)

    Shilpi Ranjan, the owner and instructor of EZ Compliments, Indian cooking classes, is a passionate cook, educator, wife and a mother. She has been teaching Indian cooking in the Greater Boston area since 2009 and has received many compliments from her patrons, friends, and family. With her warm, hospitable personality and sense of humor, Shilpi brings lots of excitement and energy to the cooking experience. She adapts her cooking and teaching to the spice tolerance, and abilities of each participant. For more information and to register, click here. Tiered Pricing $55 – $85.

  • Tuesdays, April 5 – April 26, 11:00 am – 1:00 pm and 6:00 pm – 8:00 pm , and Wednesday, April 13 from 6:00 pm – 8:00 pm – Cooking at Wright-Locke Farm

    Wright-Locke Farm in Winchester announces its April series of cooking classes, each of which may be taken individually. Please note, due to the close working conditions in the kitchen as well as the tasting of food where masks might be lowered and having the pleasure of enjoying our meal together after class, ALL KITCHEN WORKSHOPS REQUIRE PROOF OF COVID VACCINATION to participate.

    On Tuesday, April 5, from 11 – 1, Sweta Shanbhag will be in the kitchen for an Indian inspired cooking class, Intro to Indian Brunch. Breakfast in Indian households is usually a fairly elaborate affair. Ever heard the saying “eat breakfast like a king”? It certainly applies to breakfasts back home. Preferences and choices offered for breakfast in India vary hugely by region giving us hundreds, if not more, of dishes consumed in different states across the country. In this brunch class, we will journey through various regions/communities . On the menu is Potato Poha from Maharashtra, Akuri (scrambled eggs) from the Parsi community, Instant Rava Dosa, and Chai. A vegetarian option is available.

    Debbie from the Effortless Kitchen joins the same day from 6 – 8 for Dinner Today, Lunch Tomorrow. Featuring delicious Asian flavors, this class will give you the opportunity to slow down and enjoy time in the farm kitchen all the while learning about making a scrumptious meal that will last you beyond the dinner table and into the week’s lunches. On the menu are chicken banh mi sandwiches, pickled vegetables, and sesame noodles.

    April 12 from 6 – 8 featured Wright-Locke Farm’s Chef Kelcy in the kitchen to learn Handmade Spring Pasta. For this class, we will demystify handmade pasta and make both a seasonally inspired ravioli along with fresh fettuccini. The class will be paired with homemade meatballs, simple and delicious pasta sauce, and finished with fresh caesar salad (including our own croutons!)

    The next day, April 13 from 6 – 8, brings guest chef Shilpi Ranjan. chef and owner of EZ Compliments, for Introduction to Indian Cuisine: Lentils. Lentils are nutritious, rich in fiber, and a good source of protein. Learn to flavor sabut moong dal (Green Gram) with Indian spices to make three different dishes that can be a meal on their own. This class is vegetarian/vegan AND gluten free.

    Finally, on April 26 from 11 – 1, enjoy Katie from Two Aprons Cookery on Cooking to Reduce Food Waste. On the menu are grain bowls with green goddess dressing, roast carrots with carrot top pesto, and a whole orange cake.

    Each class is $70, and you may register at www.wlfarm.org.