Indian Street Food with Nina

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We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners or mid week snacks.

You Cooked: Channa Masala, Katori, Kadju Chicken Curry, Samosas and Raita

Channa Masala

Serves 2

  • 3 tbsp               Vegetable oil
  • 1 tsp                 Cumin seeds
  • 1 (Medium)      Onion blended or pureed
  • 1/2 tsp each      Ground coriander & ground cumin
  • 1/8 tsp              Turmeric powder
  • ½ tsp                Fresh Ginger
  • ½ tsp                Fresh Garlic
  • ¼ tsp                Kashmiri chilli powder
  • ¼ tsp                Garam masala
  • 200g                 Plum tomatoes blended
  • 320g                 Tinned chickpeas in salt water
  • To taste            Salt & Sugar
  • 20 ml                Lemon juice
  • Pinch                Chopped fresh coriander

Method

  1. Heat the 3 tbsp of oil in a pan on a medium/hot heat
  2. Add the whole cumin so that they fizz straight away without popping or burning, turn the heat down to medium
  3. Add the onions and quickly place the lid on to prevent spluttering in your face
  4. Next, tip in the crushed or grated garlic, ginger, and fresh chilli and if give it a good stir
  5. Add all the dry spices including salt and stir
  6. Place lid on and let it cook for 1-2 minutes, ensuring the heat is on medium to low
  7. Add the tomatoes and coat them in the oil and ingredients in the pan.
  8. Stir again and place lid back on and leave to cook for a further 3-5 mins
  9. Now add the drained chickpeas
  10. Repeat stage 8 add the reserved chickpea water only if it starts to stick to the bottom of the pan
  11. Taste, add more salt, sugar if you like it sweet and a squeeze of lemon
  12. the final consistency should give you a smooth luscious gravy
  13. Finish by garnishing with coriander

Kachori (spiced pea balls)

Makes 8

  • 3 tbsp               Vegetable oil
  • 1/2 tsp             Cumin seeds
  • 1 piece             Cassia bark or cinnamon
  • 4-5                   Fresh or dried curry leaves
  • ¼ tsp                Asafoetida powder
  • 1/2 tsp each      Ground coriander & ground cumin
  • 1/8 tsp              Turmeric powder
  • ½ tsp                Fresh Ginger
  • ½ tsp                Fresh Garlic
  • ½                      Fresh green chilli (optional)
  • 200g                 Frozen peas set aside
  • To taste            Salt & Sugar
  • 20 ml                Lemon juice      

Pastry

  • 80g                               Plain flour
  • 30g                               Rice flour
  • 20g                               Semolina flour 
  • 3 tbsp                           Vegetable oil
  • pinch                            Salt
  • 1 jug                             Water
  • Oil for frying/brushing

Method

  1. Heat the 3 tbsp of oil in a pan on a medium/hot heat
  2. Add the whole cumin so that they fizz straight away without popping or burning, turn the heat down to medium
  3. Add the asafoetida powder, followed by the curry leaves and quickly place the lid on to prevent spluttering in your face
  4. Next, tip in the crushed or grated garlic, ginger, and fresh chilli and if give it a good stir
  5. Add the peas and stir
  6. add all the dry spices including salt and stir, place lid on and let it cook for 2-3 minutes, ensuring the heat is on medium to low
  7. stir and add water if the peas start to stick to the bottom of the pan and cook for further 2 mins.
  8. taste, add more salt, sugar if you like it sweet and a squeeze of lemon
  9. take off the heat and begin to crush the peas to give you a consistency which brings the mixture together
  10. allow to completely cool

Meanwhile make the pastry

  1. Mix all the ingredients, except the water, into a bowl and mix the oil in to form a breadcrumb consistency
  2. Now add the water gradually to form rough dough. cover with clingfilm and set aside for 15 mins
  3. Knead the dough to form a smooth dough
  4. divide into 8 parts and take each part and roll, between the palm of your hands, into a ball.
  5. roll each ball to a diameter of 8-10 cm
  6. Place 2 teaspoons of the mixture into the middle of the rolled-out dough
  7. Bring the edges together towards the middle, twist and break off any surplus dough and discard.
  8. Roll the whole ball between the palm of your hands and place on baking paper on a baking tray
  9. Brush liberally with vegetable oil and bake in the oven at 180c, turning continuously and until golden brown in colour

Kadju Chicken Curry (can be substituted for paneer or butternut squash)

Serves 2

  • 3 tbsp               Vegetable oil
  • 1 tsp                 Cumin seeds
  • 1                      Bay leaves
  • 2                      Crushed cardamom pods
  • 1 piece             Cassia bark (or cinnamon)
  • ½ tsp                Fenugreek seeds
  • 1 (Large )           Onion blended or pureed
  • ¼ tsp each        Ground coriander & ground cumin
  • 1/8 tsp              Turmeric powder
  • ½ tsp                Fresh Ginger
  • ½ tsp                Fresh Garlic
  • ¼ tsp                Kashmiri chilli powder
  • ¼ tsp                Garam masala
  • 280g                 Plum tomatoes blended
  • 150g                 Cashew nuts blended
  • 250g                 Chicken pieces/Paneer/Diced butternut squash
  • To taste            Salt & Sugar
  • 20 ml                Lemon juice
  • Pinch                Chopped fresh coriander

Method

  1. Heat the 3 tbsp of oil in a pan on a medium/hot heat
  2. Add the bay leaf, cassia bark, cumin and fenugreek seeds, and cardamom, turn the heat down to medium
  3. Add the onions and quickly place the lid on to prevent spluttering in your face
  4. Next, tip in the crushed or grated garlic, ginger and fresh chilli and if give it a good stir
  5. Add all the dry spices including salt and stir
  6. Place lid on and let it cook for 1-2 minutes, ensuring the heat is on medium to low
  7. Add the tomatoes and coat them in the oil and ingredients in the pan.
  8. Stir again and place lid back on and leave to co0k for a further 3-5 mins to allow the oil to separate from the tomatoes
  9. Now add the blended cashew nuts and 50ml of water
  10. Repeat stage 6, add more water only if it starts to stick to the bottom of the pan
  11. Taste, add more salt, sugar if you like it sweet and a squeeze of lemon
  12. Finally add the chicken and allow to simmer for 5-7 mins on a low heat
  13. The final consistency should give you a creamy rich sauce
  14. Finish by garnishing with coriander and or some toasted cashew nuts

Samosas

Makes 8

Filling

  • 3 tbsp               Vegetable oil
  • 1 piece             Cassia bark (or cinnamon)
  • 1 tsp                 Cumin seeds
  • 1 (medium)       Onion diced
  • 1/2 tsp each      Ground coriander & ground cumin
  • 1/2 tsp              Turmeric powder
  • 1/2 tsp             Kashmiri chilli powder
  • 3/4 tsp             Garam masala
  • 300g                 Potatoes finely diced
  • 100g                 Frozen mixed veg (or 30g carrots/30g peas/20g sweetcorn/20g green beans-all finely chopped)
  • To taste            Salt

Pastry

  • 8 strips (8 by 20 cm)      Filo pastry or samosa pastry
  • 1 tbsp                           Plain flour        
  • 1-2 tbsp                        Water
  • Vegetable Oil for frying/brushing

Method

  1. Heat the 3 tbsp of oil in a pan on a medium/hot heat
  2. Add the piece of cassia bark
  3. Add the whole cumin so that they fizz straight away without popping or burning, turn the heat down to medium
  4. Next, tip in the onions and give it a good stir
  5. Add the potatoes and coat them in the oil in the pan.
  6. Add all the dry spices including salt. stir
  7. Place lid on and let it cook for 2-3 minutes, ensuring the heat is on medium to low
  8. Stir again and place lid back on and leave to cook for a further 2-3 mins
  9. Add the mixed veg and coat them in the oil in the pan.
  10. Repeat stage 8, add water only if it starts to stick to the bottom of the pan
  11. Taste, add more salt if required
  12. Set aside to cool down, take the lid off.

meanwhile prepare the pastry

  1. In a small bowl, place the flour, add water gradually to form a paste
  2. The paste should be sticky
  3. Take a strip of the pastry and ensure the short end is in front of you
  4. Take the bottom left-hand corner and fold it over to the right so that it makes a triangle, follow steps a-g to make a cone/triangular samosa.
  5. Brush liberally with oil and cook on a baking tray in the oven at 180c until golden brown (turning several times to get an even colour)
  6. Alternatively deep fry for approx. 5-6 mins at a temp of 180c
image of folding samosas on an Indian Cooking Class

Raita

Serves 2

  • 250g                 Plain yogurt
  • 50g                   Grated cucumber
  • 1/8 tsp each      Ground coriander & ground cumin
  • To taste            Salt & sugar
  • Handful            Fresh chopped Coriander or Mint

Method

  1. Place the plain yogurt into a mixing bowl
  2. Grate the cucumber and squeeze out as much water as possible, then add to the yogurt
  3. Add the rest of the ingredients, keeping aside some coriander/mint for a garnish
  4. Mix well, taste, add more salt or sugar if needed and mix again
  5. Garnish with coriander/mint leaves

We hope you enjoyed the class!

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