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Cooking Together Indian – Recipes

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. 

We Cooked:

  1. Starter: Sweet Potato Samosas;
  2. Main: Ajwaini Chicken with Keralan Coconut Sauce, Roti Flatbread and Mango Kachumber;
  3. 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
    For cooking
  • – 4 teaspoons sesame oil

For the dipping sauce:

  • – 6 tablespoons soy sauce
  • – 3 tablespoons rice vinegar
  • – A few drops of sesame or chilli oil


  1. 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.
  3. Add the sweet potato puree, ginger, garlic, spring onion, miso paste, and one teaspoon of sesame oil. Mix everything together with a wooden spoon.
  5. 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.
  7. Fold the wrapper over to enclose the filling, triangle shaped. Pinch the wrapper in the centre at the top to seal that spot.
  9. Pre-heat a non-stick frying pan over medium heat, add a splash of oil and heat up as well.
  11. Fry the samosas until they are golden brown on both sides and serve immediately

Ajwaini Chicken

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:

  1. Mix the chicken breasts with cornflour, garlic powder, onion powder, turmeric, toasted carom seeds and coat well.
  3. Add egg white and mix.
  5. Deep-fry until crispy, golden and cooked through.

For the Sticky Sauce:

  1. Fry onion, garlic, ginger, green chilli, ginger, chopped lemongrass and curry leaves in veg oil for two minutes.
  3. Add vinegar and sugar, reduce by half.
  5. Finish with chopped tomatoes, chilli sauce and yoghurt.
  7. 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


  1. Grind together the coriander, chilli, turmeric and pepper powders along with the English shallots to a coarse paste. Keep aside.
  3. Heat the oil in a wok or some deeper frying pan, add the mustard seeds and wait for them to splutter.
  5. Add the fenugreek seeds followed by green chilli, curry leaves and onions. Sauté until the onions turn a light brown.
  7. Throw in the ginger and garlic and continue cooking until the raw smell disappears, say about 2–3 minutes.
  9. 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.
  11. 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.

Roti Flatbread

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


  1. 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.
  3. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.
  5. 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.
  7. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  9. Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
  11. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

Mango Kachumber

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


  1. Finely dice the onion, mango.
  3. Chop the coriander and chilli.
  5. Combine the onion, coriander and chilli in a bowl.
  7. Add the lime juice, mango cubes and kalongi seeds.
  9. Leave to stand for 10 minutes and stir before serving.

Use the link above to explore the Food Sorcery favourite dessert recipes

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