Cooking Together Indian Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class 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.
- Starter: Sweet Potato Samosas;
- Main: Ajwaini Chicken with Keralan Coconut Sauce, Roti Flatbread and Mango Kachumber;
- Dessert: Click here for the Food Sorcery favourites
Sweet Potato Samosa’s
- – 150g shredded cabbage (Napa or any other softer white/green cabbage)
- – 1/2 teaspoon salt
- – 250g mashed sweet potato (plain, unseasoned)
- – 1/2 tablespoon grated fresh ginger
- – 2 minced garlic cloves
- – 1 tablespoon chopped spring onions
- – 1 tsp of madras
- – 1 teaspoon sesame oil
- – 1 lime, zested
- – Diced paneer (optional)
10x spring roll wrapper, cut into 4 pieces each
- – 4 teaspoons sesame oil
For the dipping sauce:
- – 6 tablespoons soy sauce
- – 3 tablespoons rice vinegar
- – A few drops of sesame or chilli oil
- Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage to a large deep bowl.
- Add the sweet potato puree, ginger, garlic, spring onion, miso paste, and one teaspoon of sesame oil. Mix everything together with a wooden spoon.
- Line a large tray with baking paper. Fill a small cup with cold water.
Place a gyoza wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
Dip one finger in the cold water and trace a line along the edge of the samosa wrapper.
- Fold the wrapper over to enclose the filling, triangle shaped. Pinch the wrapper in the centre at the top to seal that spot.
- Pre-heat a non-stick frying pan over medium heat, add a splash of oil and heat up as well.
- Fry the samosas until they are golden brown on both sides and serve immediately
Ingredients – Serves 2:
For the Crispy chicken:
- – Chicken breast cut into pieces 2x
- – Corn flour 3tsp
- – Salt and pepper to taste
- – Ajwain 2tsp (ground carom seeds)
- – Turmeric ¼ tsp
- – Egg white 1x
- – Garlic powder ½ tsp
- – Onion powder ½ tsp
- – Vegetable oil for frying
For the Sticky Sauce:
- – Chilli sauce ½ tsp
- – Chopped tomatoes 2tbsp
- – Vinegar white 3tsp
- – Sugar caster 2tsp
- – Curry leaves 2x
- – Grated ginger 2cm
- – Green chilli 1x
- – Garlic 2cloves
- – Shallot 1xsmall
- – 1tbsp of buttermilk to finish
- – 2tbsp of vegetable oil
- – Seasoning
For the Chicken:
- Mix the chicken breasts with cornflour, garlic powder, onion powder, turmeric, toasted carom seeds and coat well.
- Add egg white and mix.
- Deep-fry until crispy, golden and cooked through.
For the Sticky Sauce:
- Fry onion, garlic, ginger, green chilli, ginger, chopped lemongrass and curry leaves in veg oil for two minutes.
- Add vinegar and sugar, reduce by half.
- Finish with chopped tomatoes, chilli sauce and yoghurt.
- Garnish with fresh coriander.
Keralan Coconut Sauce
Ingredients – Serves 4:
- – 1/2 tbsp of ground coriander
- – 1 pinch of turmeric powder
- – 1/4 tsp ground black pepper
- – 2 small shallots
- – 2 tbsp of oil
- – 1/4 tsp chilli powder
- – 1/2 tsp mustard seeds
- – 1 pinch of fenugreek seeds
- – 1 green chilli, slit
- – curry leaves, 4–5
- – 1 onion, chopped
- -1/2 tsp ginger, grated
- – 3 garlic cloves, peeled and finely sliced
- – 300ml of coconut milk
- – 200g of chopped tomatoes
- – salt, to taste
- Grind together the coriander, chilli, turmeric and pepper powders along with the English shallots to a coarse paste. Keep aside.
- Heat the oil in a wok or some deeper frying pan, add the mustard seeds and wait for them to splutter.
- Add the fenugreek seeds followed by green chilli, curry leaves and onions. Sauté until the onions turn a light brown.
- Throw in the ginger and garlic and continue cooking until the raw smell disappears, say about 2–3 minutes.
- In goes the ground masala paste. Keep cooking on medium-low heat until the heady aroma of the paste rises. Be careful not to burn the mix, and if you feel it’s charring, then add a teaspoon or so of water and keep stirring at intervals.
- Stir in the coconut milk and chopped tomatoes. Season with salt and bring to a gentle boil, cook until reduced by half and nice and smooth.
Ingredients – Serves 2:
- – 185g plain or 00 flour – plus extra for dusting
- – 20 ml of olive oil
- – 80ml water
- – 0.5tsp of baking powder
- – 1tbsp of dried mint
- – 1tsp of mild curry powder
- Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
- Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.
- Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
- Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
- Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
- Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.
Ingredients – Serves 6:
- – 1 red onion, very finely diced
- – Handful fresh coriander leaves, chopped
- – ½ red chilli, finely chopped
- – Juice of one lime
- – 1 large ripe mango, pitted and cubed
- Finely dice the onion, mango.
- Chop the coriander and chilli.
- Combine the onion, coriander and chilli in a bowl.
- Add the lime juice, mango cubes and kalongi seeds.
- Leave to stand for 10 minutes and stir before serving.
Use the link above to explore the Food Sorcery favourite dessert recipes