Ever thought of having Shrikhand as Fro-yo or the traditional Maharashtrian Thalipeeth served as Crackers with a Thecha dip? Well, now you can fine tune your culinary skills with a modern touch to these and several other traditional Maharashtrian items from food writer and consultant Saee Khandekar.
&nbsp;<img title="Crisp Thalipeeth Crackers with Thecha Dip" src="http://images.mid-day.com/images/images/2014/feb/15Thalipeeth.jpg" alt="Crisp Thalipeeth Crackers with Thecha Dip" /> Crisp Thalipeeth Crackers with Thecha Dip
Known for her interactive website Myjohla.in, where she shares her experiments with food, Khandekar is conducting two special classes on how to re-package some classic Maharashtrian dishes and present them in a manner that is exciting visually and more acceptable to the modern palate.
Scheduled for February 22 (vegetarian) and March 1 (non-vegetarian), these classes skip the popular Vada Pav and Misal Pav or done-to-death Kolhapuri cuisine, and cover a variety of vegetarian and non-vegetarian items across starters, mains, breads and dessert. Some classic recipes to be taught in both classes include Agal Fried Prawns with Lasuni Mayonnaise (starter), Nagpuri Vada Bhaath with Khamang Kaadi-Dalimb Salad and Tomato Coconut Saar Shots (mains), Paakatlya Purya with Vanilla Ice cream (dessert), and breads like Jwarichi Bhakri with Lasun-Chutney butter.
EMAIL myjhola@gmail.com Log on to www.facebook.com/events/749759 921702925 Price Rs 2,500 per class per head (includes course notes, stationery, and a meal)

Learn to cook a few classic Maharashtrian dishes, but in modern avatars, in two separate classes by food consultant Saee Khandekar

The Bhakri and Thalipeeth get a makeover

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The Bhakri and Thalipeeth get a makeover

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