Cooking Together Indian Recipes – Pani Puri; Prawn Bhuna;
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.Â
We cookedÂ
- Starter: Pani Puri
- Main Dishes: Chicken or Prawn Bhuna
- Dessert:Â Click here for a link to the Food Sorcery favourites
 Pani Puri – Starter
Ingredients – Serves 2:
- 10 Pani Puri or Gol Guppa Crispy balls
- ½ Medium diced potato
- ½ Medium diced onion
- ¼ can of Chickpeas (drained)
- ½ tsp of Chaat Masala
- Tamarind paste
- Coriander chutney
- Fresh coriander
Method:Â
- Boil the diced potatoes in water with a pinch of salt until just cooked
- Finely dice onions.
- Place in a bowl and add the chaat masala with a ¼ tsp of vegetable oil and toss
- Season the chickpeas in another bowl with salt and pepper.
- Add water to the tamarind paste to a consistency thicker than soya sauce.
- Make coriander chutney (see recipe).
Assemble
- Pierce hole in the pani puri, gentle with your fingers or back off a spoon
- Fill with potatoes, onions, chickpeas, and both chutneys
Chicken or Prawn Bhuna – Main
Ingredients – Serves 2:
- 400g of boneless Chicken or Prawns
- 2 tbsp. of natural yogurt
- ½ tsp. of coriander powder
- ½ tsp. of cumin powder
- ½ tsp. of paprika
- ½ tsp. of chilli powder
- ½ tsp. of turmeric
- 2 bay leaves
- ½ tsp of garam masala
- 2 black cardamoms
- about an inch stick of cinnamon
- ½ tsp. of salt. (Adjust to taste)
- 2-3 cloves of garlic peeled and chopped or tsp. of garlic paste
- 1 tsp. of ginger paste or finely chopped fresh ginger
- 2 medium size chopped tomatoes or 200g of tinned tomatoes
- 1 medium sized chopped onions.
- Vegetable oil or ghee about 3 tablespoons
- 2 tablespoons of chopped fresh coriander.
Method:
- Place pan on hob. Add the oil and heat on medium heat.
- Add the onions and stir fry until they become soft
- Add all the other ingredients except the meat, yogurt and garam masala; fry them for about five minutes.
- Add the meat and the yogurt and continue frying for another five minutes.
- Add a cup of water and stir through.
- Cover the pan and leave to cook until nearly tender, you may need to add more water if needed.
- Take the lid off and stir fry mixture for about 20 minutes until the meat is well browned, at this point the oil/butter should begin to separate.
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Raita
Ingredients – 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:
- Place the plain yogurt into a mixing bowl
- Grate the cucumber and squeeze out as much water as possible, then add to the yogurt
- Add the rest of the ingredients, keeping aside some coriander/mint for a garnish
- Mix well, taste, add more salt or sugar if needed and mix again
- Garnish with coriander/mint leaves
Coriander Chutney
Ingredients – Serves 2:
- ½ bunch Fresh Coriander, whole
- ½ tsp Sugar
- ¼ tsp Fresh Ginger, whole
- ½ tsp Fresh Garlic, whole
- ¼ tsp Fresh Green Chilli (Optional)
- ½ tsp Salt
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ lemon, juiced
- 60-100ml Water
- 2 tbsp Desiccated coconut flakes
Method:
- Blend all ingredients to a smooth paste.
Use the link above to explore the Food Sorcery favourite dessert recipes
We hope you enjoyed the class!
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