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DTSTART;TZID=America/New_York:20260418T093000
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DTSTAMP:20260408T110945
CREATED:20260319T231202Z
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SUMMARY:Nourish your body with scrumptious Indian- Ayurvedic cooking
DESCRIPTION:YOU WILL LEARN HOW TO MAKE \nDelicious recipes and  \nhow the use of certain spices and food items can turn into Ayurvedic delicious dishes  \nby learning how to cook them. \n\nChai\, often referred to as masala chai\, is a traditional southeast asian beverage made by brewing black tea with a blend of spices\, milk\, and sweetener. Common spices include cardamom\, cinnamon\, ginger\, cloves\, and black pepper\, though recipes vary by region and household. It is typically prepared by simmering the ingredients together\, creating a rich\, aromatic drink.\nPoha batata\, also called batata poha or kanda is a popular Indian breakfast made from flattened rice cooked with potatoes\, onions\, crunchy peanuts and mild spices. The dish is typically seasoned with mustard seeds\, curry leaves\, turmeric\, green chilies\, lemon juice\, and cilantro\, though recipes vary by region and household. It’s a typical breakfast/snack made in a state of Maharashtra and Gujarat.\nChole Chana is a North Indian chickpea curry made by simmering chickpeas in a spiced tomato-onion gravy. It is known for its bold flavor\, hearty texture\, and fragrant spices such as cumin\, coriander\, garam masala\, cinnamon\, and cardamom.  The dish is often served with rice\, roti\, or bhatura\, and it is a staple at family meals\, festive gatherings\, and celebrations across northern India.\nRaita is a traditional South Asian yogurt-based side dish made with ingredients like cucumber\, onion\, herbs\, and spices mixed into thick curd. It is usually served chilled alongside spicy curries\, rice dishes\, or flatbreads because its cool\, creamy texture helps balance heat.  There are many variations\, including cucumber raita\, onion raita\, mint raita\, and boondi raita\, so the flavor and texture can range from fresh and crunchy to light and savory.\nJeera rice is a simple Indian rice dish made by cooking basmati rice with cumin seeds and often ghee or butter\, giving it a warm\, earthy aroma. It is typically prepared so the grains stay fluffy and separate. This dish is commonly served with curries and dals.\n\n\n\n\n\n 
URL:https://sampoornacollege.com/event/discover-the-secret-to-perfect-indian-ayurvedic-dishes/
LOCATION:Sampoorna College\, 5749 NW 151st Street\, Miami Lakes\, FL\, 33014\, United States
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