Learn to make Mexican Indian Fusion Cuisine in a private online class!

5.0 (1 Review)

Approximately 1.5 hours

English

Your host Ruby

Ruby has always loved cooking and entertaining! Ruby enjoys fusing international flavors in her food and is delighted to teach modern Indian cuisine, a fusion of Mexican and Indian flavors while doing what she loves most, meeting people all over the globe! You are in for a treat with her tandoori vegetable and paneer quesadillas, tortillas filled with Indian cheese seasoned in a special spice blend and served with her special "crack" crema, a jalapeno, cumin, and spiced sour cream sauce. Ruby is passionate about sharing her love of culinary adventures with those around her. Ruby comes from a family that is all about communal eating and hosting large family gatherings, where good food and great conversations are the backbone of any meal. Ruby's mom has been a huge inspiration for her and how she learned to make traditional Indian food. Growing up, her mom made authentic Indian dishes and she's learned to master some of her mom's famous dishes along the way. Ruby believes that while she doesn't have any formal culinary cooking skills, her food can rival restaurant quality dishes.

Highlights

Learn to make Mexican-Indian fusion food
Private, one-on-one online instruction with a passionate Indian cook
Scheduled mutually at your convenience (host lives in Chicago, USA (CDT))
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Travel from your own home and learn Indian culinary traditions!

What will you cook together

Tandoori paneer quesadillas with "crack" sauce, tortillas filled with Indian cheese seasoned in a special spice blend
Indian-spiced corn eloté, roasted corn off-the-cob seasoned with Indian spices

Ingredients

See Full Ingredient List

1 pack (14 oz) paneer cheese, shredded on a large grater
1 package flour tortillas
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
1 tbsp garlic, minced (approximately 2-3 cloves)
2 jalapeños, roughly chopped (you can substitute another pepper for a milder/spicier version)
¼ cup chopped cilantro
½ cup frozen corn, thawed
½ tsp cumin seeds
1 tsp garam masala powder
½ tsp cumin powder
1 tbsp taco seasoning
2 ½ tsp tandoori seasoning (I prefer Swad, but can be any brand, usually found in the ethnic aisle of your local grocery store or any Indian grocer)
Salt to taste
1 8oz package shredded Mexican blend cheese (feel free to substitute with any other cheese of your choice. I’ve found that blends such as Colby and Cheddar work just as well.)
2 tbsp oil (I prefer extra virgin olive oil, but any you have on hand will do)
½ cup fresh cilantro, torn into pieces, stems and all
1-2 jalapeños, roughly chopped (leave seeds in for more heat, take out for less heat)
¾ cup light sour cream
½ tsp ground cumin
½ tsp onion power
½ tsp garlic powder
½ tsp salt (adjust to taste)
2 fresh limes, juiced
16 oz. bag frozen corn
½ red onion, diced
1 jalapeno, finely diced (you can substitute another pepper for a milder/spicier version)
⅓ cup cilantro, finely chopped
1 tsp Kashmiri chili powder
1 tsp ground cumin
1 tsp garlic powder
⅓ cup light sour cream
⅓ cup mayonnaise
¼ cup paneer cheese, crumbled
Handful of flaming hot Cheetos or Fritos, crushed
Extra virgin olive oil

Gallery

Online Class Reviews

5.0 (1 Review)

Pooja 20 June 2021

"It was great! We had so much fun. Ruby was very patient. Would recommend she alert people that there are multiple pages as many of us missed the recipe and ingredient list for the sides. Her recipe was very unique. She was very flexible and helping us innovate if we didn’t have certain ingredients "