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URL:https://www.learndesk.us/class/6420554301046784/lesson/7883265b74c0b4d21a8081e7479ff560?ref=outlook-calendar
SUMMARY:Malabari Mushroom
DTSTART;TZID=America/Los_Angeles:20260520T190000
DTEND;TZID=America/Los_Angeles:20260520T200000
LOCATION:https://www.learndesk.us/class/6420554301046784/lesson/7883265b74c0b4d21a8081e7479ff560?ref=outlook-calendar
DESCRIPTION: 
Ingredients
• Mushrooms: 2 cups (Alternatives for mushrooms: black peas/jackfruit/yam)• Dry kopra: ¼ cup (grated)• Big onions: 1-2 (finely chopped)• Garlic cloves: 2• Ginger piece: ¼ inch• Kashmiri red chili: 2• Whole dhania: 1 tsp• Whole jeera: ½ tsp• Whole peppers: 5-6 (optional)• Cinnamon piece: 1 small (optional)• Nutmeg powder: ¼ tsp• Khus khus (poppy seeds): ½ tsp• Coriander: 1 small handful• Pudina: a bit• Turmeric powder: ½ tsp (optional)• Kokums: 4-5• Salt: to taste• Water: as required
Method1. Dry roast the dry coconut (kopra) till browned and fragrant. Keep aside2. Dry roast spices (red chili, khus-khus) and keep aside3. Dry roast ginger and garlic for a little while and then add finely chopped onion. You could add water (very little) to avoid burning or sticking4. Add the roasted ginger-garlic and onion to the rest of the roasted dry spices. Allow to cool down completely5. Put the roasted spices and onions in the chutney jar. Add roasted whole jeera, roasted whole...

https://www.learndesk.us/class/6420554301046784/lesson/7883265b74c0b4d21a8081e7479ff560?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
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