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Ce professeur a un délai et un taux de réponse très élevé, démontrant un service de qualité et sa fidélité envers ses élèves.
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Depuis août 2018
Professeur depuis août 2018
Best South Indian Cooking - Both Veg and Non Veg -
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Àpd 35 $ /h
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South Indian cooking Both Veg and Non veg

Cooking is one of the most interesting and easiest things a woman can do (of course, this is so for only those who like cooking). South Indian cooking is not rocket science. Start with easy recipes. For example, upma, variety rice, cooking vegetables the South Indian way (poriyal), aval (flattened rice), kootu and then slowly graduate to sambar (different varieties of it) and other gravies. There are many varieties of vegetarian dishes itself.
Lieu
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En ligne depuis États-Unis
Présentation
I am Professional Software Developer from last 7 years. I can teach you all cool Stuff about Computers and Computer Programming. You can learn from basic to professional level.Following Topics Which I can teach you.

Front End: HTML, HTML5, CSS, CSS3, BootStrap,JavaScript, Angular JS, Angular 2, React Js,Jquery,Ajax
Back End: PHP
Services: REST
Database: MySql
OS: Windows, Linux, Ubntu, Unix, Mac OS
Others: Artificial Intelligence(API AI/Dialog-flow), Web Crawling, Web Scrapping, Maths, Science
Education
4 Year B.Tech - Information technology Course at Anna University- Chennai, Tamil nadu, India.

Prior 2+2 year in Higher Secondary in Computer Basics and programming
Expérience / Qualifications
Ionixx Technologies
- Genband - 3 years

TATA Consultancy Services - 5 years
- Liberty Mutual - 2 years
- ABN AMRO - 1 year
- The Staples - 1 year
- Macys - 1 year
Age
Enfants (7-12 ans)
Adolescents (13-17 ans)
Adultes (18-64 ans)
Seniors (65+ ans)
Niveau du Cours
Débutant
Intermédiaire
Avancé
Durée
60 minutes
Enseigné en
anglais
tamoul
Compétences
Commentaires
Disponibilité semaine type
(GMT -05:00)
New York
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Cours par webcam
Mon
Tue
Wed
Thu
Fri
Sat
Sun
00-04
04-08
08-12
12-16
16-20
20-24
HTML works perfectly fine as far as static documents are concerned. If a web application requires dynamic views however, it's less than ideal. That's where AngularJS comes in; an open-source framework that extends HTML vocabulary for you application, resulting in intuitive, expressive single page applications.

AngularJS HOME
AngularJS Intro
AngularJS Expressions
AngularJS Modules
AngularJS Directives
AngularJS Model
AngularJS Data Binding
AngularJS Controllers
AngularJS Scopes
AngularJS Filters
AngularJS Services
AngularJS Http
AngularJS Tables
AngularJS Select
AngularJS SQL
AngularJS DOM
AngularJS Events
AngularJS Forms
AngularJS Validation
AngularJS API
AngularJS W3.CSS
AngularJS Includes
AngularJS Animations
AngularJS Routing
AngularJS Application
Lire la suite
React JS for Beginners

JS Frameworks Comparison / Introduction
React Intro
React Get Started
React ES6
React Render HTML
React JSX
React Components
React Props
React State
React Lifecycle
React Events
React Forms
React CSS
Redux Basics
Redux Examples
Lire la suite
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Min
Have you ever travelled to Singapore, Malaysia, or other Southeast Asian countries and fallen in love with their food culture? Why not recreate the flavours in the comfort of your home, following easy-to-follow recipes with the guidance of a passionate Singaporean home cook?

Born into a family of Spice Makers, I am a third-generation Spice Girl based in Switzerland. I learned the nuts and bolts of spice mixing from my father and cultivated the love of cooking from the OG Spice Lady Boss, my paternal grandmother aka ahmah. From a young age, I was exposed to the vibrant colours and aroma of fresh spices then as I grew older, watching and assisting my ahmah in the kitchen for our daily dinners was my favourite time of the day.

Traditional Singaporean dishes such as Chicken Curry, Sambal Assam Fish, Rendang, and Sambal Prawns/Squid, Stir-fry KangKong (morning glory) are commonly found on our dinner table. For special occasions or not, we would also cook Nasi Lemak and Laksa and these two dishes have become my go-to comfort food whenever I miss my motherland.

1. Chicken Curry (non-vegetarian)
Chicken Curry is an iconic Peranakan dish in South East Asia. Chicken and potatoes are stewed in spicy, rich and creamy coconut gravy. Usually served with rice but it is also delicious to be eaten with a French baguette or bread.

2. Laksa with Prawns/Vegetables (vegetarian-friendly)
Traditional Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli in a thick broth made with spices, fresh aromatics and coconut milk. Common toppings include fried tofu puffs, fish cakes, shrimp, bean sprouts or other vegetables and minced fresh laksa leaves.

3. Meat Rendang (non-vegetarian)
Meat Rendang is a Singaporean, Malaysian and Indonesian “dry” curry commonly made with red meat, spices and coconut milk which makes it spicy, rich and creamy. Beef rendang is considered by many to be the king of all curries as they are packed with complex flavours.

4. Sambal Assam Fish (non-vegetarian)
Sambal Asam Fish is a classic Singapore, Malaysia and Indonesia dish which is addictively sour, tangy and spicy thanks to tamarind (Asam) and chilli. It is considered a healthy dish with lots of vegetables such as tomatoes, eggplant, lady’s fingers and fish with no coconut milk and tastes amazingly satisfying.

6. Bak Kut Teh (non-vegetarian)
Bak kut teh, or pork ribs soup, is a popular traditional Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of aromatic spices such as garlic, white pepper, black pepper, star anise, cinnamon and other spices.

7. Kueh Salat / Seri Muka
It is a popular Singaporean and Malaysian Nyonya kueh (pastry) made with pressed glutinous rice layered with coconut egg custard (Kaya) flavoured with pandan. (steamer required)

You will need:
- Basic cooking equipment such as a saucepan, pots, knife, cutting board etc.
- Cooking hob
- A blender or a food processor
- Apron

Once a class is confirmed, I will be providing you:
- A recipe card
- An ingredient list. You will need to get the ingredients on your own before the class.
- A packet of Anthony The Spice Maker's Spice Blend depending on what we are cooking.
For local students (residing in Switzerland & Liechtenstein ) I will send you the spice blend free of charge.
For international students, I will send you the spice blend but shipping fees are at your expense.

The class will be conducted in English.
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Contacter Mohan
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Le premier cours est couvert par notre Garantie Le-Bon-Prof
Cours Similaires
arrow icon previousarrow icon next
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Min
Have you ever travelled to Singapore, Malaysia, or other Southeast Asian countries and fallen in love with their food culture? Why not recreate the flavours in the comfort of your home, following easy-to-follow recipes with the guidance of a passionate Singaporean home cook?

Born into a family of Spice Makers, I am a third-generation Spice Girl based in Switzerland. I learned the nuts and bolts of spice mixing from my father and cultivated the love of cooking from the OG Spice Lady Boss, my paternal grandmother aka ahmah. From a young age, I was exposed to the vibrant colours and aroma of fresh spices then as I grew older, watching and assisting my ahmah in the kitchen for our daily dinners was my favourite time of the day.

Traditional Singaporean dishes such as Chicken Curry, Sambal Assam Fish, Rendang, and Sambal Prawns/Squid, Stir-fry KangKong (morning glory) are commonly found on our dinner table. For special occasions or not, we would also cook Nasi Lemak and Laksa and these two dishes have become my go-to comfort food whenever I miss my motherland.

1. Chicken Curry (non-vegetarian)
Chicken Curry is an iconic Peranakan dish in South East Asia. Chicken and potatoes are stewed in spicy, rich and creamy coconut gravy. Usually served with rice but it is also delicious to be eaten with a French baguette or bread.

2. Laksa with Prawns/Vegetables (vegetarian-friendly)
Traditional Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli in a thick broth made with spices, fresh aromatics and coconut milk. Common toppings include fried tofu puffs, fish cakes, shrimp, bean sprouts or other vegetables and minced fresh laksa leaves.

3. Meat Rendang (non-vegetarian)
Meat Rendang is a Singaporean, Malaysian and Indonesian “dry” curry commonly made with red meat, spices and coconut milk which makes it spicy, rich and creamy. Beef rendang is considered by many to be the king of all curries as they are packed with complex flavours.

4. Sambal Assam Fish (non-vegetarian)
Sambal Asam Fish is a classic Singapore, Malaysia and Indonesia dish which is addictively sour, tangy and spicy thanks to tamarind (Asam) and chilli. It is considered a healthy dish with lots of vegetables such as tomatoes, eggplant, lady’s fingers and fish with no coconut milk and tastes amazingly satisfying.

6. Bak Kut Teh (non-vegetarian)
Bak kut teh, or pork ribs soup, is a popular traditional Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of aromatic spices such as garlic, white pepper, black pepper, star anise, cinnamon and other spices.

7. Kueh Salat / Seri Muka
It is a popular Singaporean and Malaysian Nyonya kueh (pastry) made with pressed glutinous rice layered with coconut egg custard (Kaya) flavoured with pandan. (steamer required)

You will need:
- Basic cooking equipment such as a saucepan, pots, knife, cutting board etc.
- Cooking hob
- A blender or a food processor
- Apron

Once a class is confirmed, I will be providing you:
- A recipe card
- An ingredient list. You will need to get the ingredients on your own before the class.
- A packet of Anthony The Spice Maker's Spice Blend depending on what we are cooking.
For local students (residing in Switzerland & Liechtenstein ) I will send you the spice blend free of charge.
For international students, I will send you the spice blend but shipping fees are at your expense.

The class will be conducted in English.
Garantie Le-Bon-Prof
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Contacter Mohan