Archives for category: Parties at the Shoppe

Seriously GREAT night!  Our leaders , Sunita and Indra Led us through 10 different recipes.

Sunita and Indra getting ready for the students
Sunita and Indra getting ready for the students

Sunita and Indra were flawless in there demonstrations and assistance and we made a FEAST!  You’ll notice that some recipes have  few to no amounts listed. If you weren’t at the class this may seem a little strange.  I suggest you mix the spices together  before adding and taste!  The leading ladies suggested all the chefs that night could have used more onions.  Make sure you have a gracious portion- don’t be skimpy, this is the base for much of the flavor.

Indra’s Recipes

Indra’s  Sri Lanken  Chicken

Clean and washed  5 Chicken Pieces ( boneless thighs preferred)
½ tsp each salt and pepper, 2 tsp chile powder, pinch of tumeric
2 cloves, 2 cardamom pods, ¼ tsp fenugreek
1 inch of cinnamon, 2 tsp curry powder from your cousin, ½ tsp soy, 1 tsp oil

Combine all to marinate chicken  2- 4 hours or overnight

Saute :
1/2 to 1  onion, bay leaves ( curry leaf)
¼ tsp mustard seeds –  look for the small ones
1 green chile, ½ inch of ginger –  minced
2 cloves of garlic  – minced, ½ tsp cumin seed
2 tsp of dry roasted curry powder

Add chicken. Stir 5 minutes.  add 1.5 – 2  tomatoes, mix. Cover for 5 minutes.
Add ½ cup of water and  ½ cup of coconut milk. Adjust to suit.

Taking in the Spice extravaganza
Taking in the Spice extravaganza

Parippu ~ Lentil or Dal curry

1 Cup of Dal, triple washed.

1.5 cups of water
1 clove of garlic
onion bits and green chile
1 inch of cinnamon stick

Simmer together till done.

Saute: Onions,  garlic, chile powder, bay leaves, red chiles,  mustard seed in olive oil
( feel free to add maldib fish)

Then: add the dal, ¾ cop of coconut milk and ¾ cup of water. Salt at the end.
Sprinkle with curry powder, just a bit.

Cucumber Salad – A Delicious Cold Pickle

Peel and cut the cucumber in quarters lengthwise.
1 tomato  – Decide by taste whether to remove or leave the seeds. Slice small.
Add ¼ of a red onion, sliced the same size as the cucumber.
add green chile rounds.
Salt and Pepper to taste.
Squeeze on the juice of lime.
(Add Maldib Fish if you like.)
Chill and Enjoy

Potato Curry

Boil 2 to 3 potatoes  till just cooked through,  cool,  peel and cube in 1 inch pieces.

¼ onion, 2 garlic cloves, 1 green chile, ¼ tsp mustard seed, ½ – to 1/3  tsp tumeric
oloo har ( fenugreek)
fresh bay ( curry leaf)
1 or 2 red chiles

add ¾ cup of water and ¾ cup of coconut milk.
Add potato.
Heat and reduce.
Sprinkle with Curry powder from your cousin ( or the spice man)  before serving.
(add Maldib fish if desired)

Enjoying our Indian Feast Together
Enjoying our Indian Feast Together

Sunita’s Recipes

Baingain bhartha

mustard seeds
sliced onions
chili powder
garlic cloves
chopped tomato
globe eggplant
cilantro for garnish

1) Poke a few holes in the eggplants.  Roast until they are collapsed, turning every 20 minutes, for about an hour.  Cool, and peel off charred skin.  Set pulp aside.
2) Heat oil on medium-high heat in pan.  Add some mustard seeds and asoefetida.  When the seeds start popping, add the turmeric and sliced onions.
3) Sautee onions until clear.  Add the salt, chili powder, garlic, and chopped tomato.  Sautee a little longer.
4) Add the eggplant pulp and cook for a bit.  Shouldn’t take too long as the eggplant is already roasted.
5) Garnish with chopped cilantro.


(Note this one can take a while unless you decide to pressure cook the lentils first)
Soak the lentils first.

mustard seeds
chopped onions
chopped garlic
ground coriander
chopped spinach
soaked mung lentils

1) Heat the oil in a pan.  Add the mustard seeds.
2) When the seeds start popping, add the coriander, onions and turmeric.
3) Sautee until the onions are clear.
4) Add the garlic, coriander, sal, masala, spinach and lentils.  Add a little water to cover.
5) Cook on medium low heat (for quite a while) until lentils are cooked through.

Toor Dal

ghee (or oil)
cooked toor dal (in pressure cooker)
mustard seeds
curry leaves
chilli powder
tamarind pulp
jaggery (or brown sugar)

1) Heat the ghee in a pan on medium high heat.  Add the curry leaves, mustard seeds, and chili powder.
2) Lower the heat and add the cooked dal and stir well.
3) When it starts boiling, add salt, masala, tamarind pulp and jaggery.
4) Add water to make it the consistency you desire.


cumin seeds
chopped green chilies
chopped cauliflower
fresh ginger

1) Heat oil in pan.  Add cumin seeds.
2) When seeds begin to sizzle, add asoefetida and chilies.
3) After a minute or two, add cauliflower and salt.  Stir well to coat and cook.
4) Grate in fresh ginger to taste near end of the cooking.
5) When finished cooking, stir in chopped cilantro.


Mama Botanica is at it again, and we’re spreading the word.

screening  of "Fresh "

Screening of "Fresh"

This coming Wednesday  4.21.10 starting at 6 pm  the Earth Day festivities begin!  We’ll be screening “DIRT – The Movie” It’s the latest film about how we can save our dear mother earth.  We actually catered the  the screening a few weeks at the Pacific Design Center – a zero waste event of course.

Simple Centerpieces

Simple Centerpieces

So come on around – bring a potluck dish to share. Park on the street and walk down the driveway next to Cal Asia.  I’ll be making a few vegan offerings and some delicious Magic Mambo Punch.  A 5$ donation is suggested to cover eatwares and beverages.  The movie will start around 7 pm.

our address 3048 Fletcher Drive, Los Angeles, CA 90065 – my phone – 323.982.0052 an RSVP would be greatly appreciated.

Please tell me – why is it okay to put up your Christmas lights the day after Thanksgiving, but if you leave them up for the entire month of January, you’re a loser? On that note, Just because a party is long gone,  can’t I still remember it fondly and share some pix a few months later?

pretty pie makers & box decorators

pretty pie makers and box decorators

The answer: yes I can!
For starters, check out these awesome pictures and wonderful blog entree from Nozizwe.

 we use the honor system

we use the honor system

She made the prettiest pie and  we bartered for some of her awesome photos.  (I’m big on the barter thing)

Busy Busy Busy

Busy Busy Busy

It was a great way to kick off the holiday season and get all the busy bakers in the mood to  be thankful, joyful, grateful.

creating tradition for years to come

creating tradition for years to come

I certainly hope you can make it in 2010.  We made 130 pies this year –  and we couldn’t have made even one more.  Next year, more apples, more molasses, more pecans…. MORE BEER!

FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system.

Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity.

Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.
Among several main characters, FRESH features urban farmer and activist, Will Allen,  sustainable farmer and entrepreneur, Joel Salatin of Polyface Farm,  and supermarket owner, David Ball, challenging our Wal-Mart dominated economy.

Running time: 72 minutes

RSVP please

5$ donation requested

To benefit the Los Angeles Permaculture Guild


Bring a dish to share for the Potluck before the movie

Potluck 6:00

Movie 7:00

We’ll watch in the kitchen after I make cookies…

I’m here for you.  Check out my traditional menu for your enjoyment (and relaxation)  and come make your own pie for cry eye. Oh yeah, and look at my brother’s big ears in this picture.

home for the Holidays

Holiday Majic

This could be you.  Diane baked her first pie ever last year.


Diane's first time

And it was delicious, she remembers every bite. Penny and Mr. Finley created a delicious apple pie, and had so much fun, they came back to make chocolates for Valentines day.

master bakersThis lady, whose name eludes me, showed up when the doors opened and baked a few nice and early.

The early bird makes the best pies.And of course, Mimi was Virginal.

P1000210How will your pie turn out?  Come and find out November 22nd.

Thank you L.A. Weekly and and especially Jenn Garbee for naming me and the fab chefs at the shoppe ” the best caterer in L.A. for these troubled times.” What can I say? It’s true! We’re geniuses with a shoe string budget and know all the tricks to make your event sparkle and sing. Just like my happy chefs and service staff. We are here for you Los Angeles! Check out the Plug here.

Patio Party time

Patio Party time