Learn how to cook with fresh vegetables that are colorful, healthy, and appetizing the way they do in south India. The first night you'll discover delicious recipes such as masala chai, where you'll learn how to brew a variety of teas with your favorite spices; cabbage with fresh coconut; spinach daal (cooked legumes with spinach and some aromatic spices - I will even show you my grandma's secret seasoning!); coconut rice (rice spiced up with peppers and lemon) and for dessert, you'll prepare milk pudding with coconut and legumes. On night 2 prepare masala chai kada (an infusion of many spices to help you with common cold and cough); green beans and carrot sauté (with ginger and hot peppers); eggplant with chickpeas; rotis (flattened fresh bread); rice beetroot halwa (you'll be amazed with the way we transform beets in this recipe). Bring to class: apron, dish towels, paring and chopping knife, peeler and take home containers.