We hope you enjoyed your evening cookery class with Nina from The Spice Yard. Nina, being Gujarati herself, has eaten this food all her life and has learnt to cook it through generations of teachings from aunties, grandmothers and her mother.
Matter Bateta (Potato & Pea Curry)
Ingredients – Serves 1
Diced Potato | 250 G |
Vegetable Oil | 1 tbs |
Cumin Seeds | 1 tsp |
Mustard Seeds | 1 tsp |
Coriander Ground | 1/2 tsp |
Cumin Ground | 1/2 tsp |
Tumeric Powder | 1/4 tsp |
Grd Kashmirian Chilli Or Chilli Powder | 1/4-1/2 tsp |
Fresh Garlic Crushed | 1/2 clove |
Frozen Peas | 40 G |
Plum Tomatoes Pureed | 2 tbsp |
Salt | 1/2 tsp |
Sugar (Optional) | 1/2 tsp |
Water | 300 ml |
1/2 Fresh Lemon | 1/2 |
Fresh Coriander | handful |
Method
Heat Oil In A Pan On A High Heat, Then Turn The Heat Down To Medium |
Add Cumin Seeds And Mustard Seeds, Place Lid On To Prevent The Spices Spluttering At You |
Add Garlic And Stir Immediately To Prevent Burning |
Add Potatoes And Stir, Then Add All The Dry Spices, Including Half Of The Salt And Ensure Potaoes Are Coated |
Turn Heat Down And Place The Lid On For 5-7 Mins |
Stir Again And Add A Little Water To Prevent The Potatoes From Sticking |
Once The Potatoes Are Cooked But Not Mushy Add The Tomato Puree And More Water, About 200 Ml |
Allow To Cook For A Further 3-4 Mins |
At This Stage, Taste And Add More Salt Or Chilli Powder If Needed. |
Add The Peas And Juice Of A Lemon To Your Required Taste, You Can Add Sugar If You Prefer Your Curries Sweeter |
Give The Curry One Final Stir And Garnish With Chopped Coriander Before Serving |
Bhindi Masala (Okra & Pepper Curry)
Ingredients – Serves 1
Okra/ Ladies Fingers/Bhindi | 200G |
Vegetable Oil | 1 1/2 tbsp |
Sliced Onions | 1/2 Med Onion |
Cumin Seeds | 1 tsp |
Mustard Seeds | 1 tsp |
Coriander Ground | 1/2 tsp |
Cumin Ground | 1/2 tsp |
Tumeric Powder | 1/4 tsp |
Grd Kashmirian Chilli Or Chilli Powder | 1/4-1/2 tsp |
Sliced Peppers | 70 G |
Plum Tomatoes Pureed | 2 tbsp |
Salt | 1/2 tsp |
Water | 100 ml |
Fresh Coriander | handful |
Method
Heat Oil In A Pan On A High Heat, Then Turn The Heat Down To Medium |
Add Cumin Seeds And Mustard Seeds, Place Lid On To Prevent The Spices Spluttering At You |
Add The Sliced Onions And Add Half The Salt, Allow To Soften But Not Caramelise |
Add The Okra And Peppers And Stir, Then Add All The Dry Spices, Ensure Everything Is Coated |
Turn Heat Down And Place The Lid On For 5-7 Mins |
Stir Again And Add A Tiny Amount Of Water To Prevent The Okra From Sticking To The Base Of The Pan |
Once The Okra Is Cooked Add The Tomato Puree Or Fresh Tomatoes And A Little More Water |
Allow To Cook For A Further 3-4 Mins |
At This Stage, Taste And Add More Salt Or Chilli Powder If Needed. |
Give The Curry One Final Stir And Garnish With Chopped Coriander Before Serving |
Gujarati Dahl (Split Pigeon Pea Lentils)
Ingredients – Serves 1
Toovar Dahl (Pre Soaked & Cooked) | 100G |
Vegetable Oil | 2-3 tbsp |
Dried Red Chilli | 1 |
Cumin Seeds | 1 tsp |
Asoefitida Powder | 1/4 tsp |
Fresh Curry Leaves | 3-4 |
Coriander Ground | 1/2 tsp |
Cumin Ground | 1/2 tsp |
Tumeric Powder | 1/4 tsp |
Grd Kashmirian Chilli Or Chilli Powder | 1/4-1/2 tsp |
Plum Tomatoes Pureed | 2 tbsp |
Fresh Grated Ginger | 1 tsp |
Chopped Fresh Green Chilli | 1/2 |
Jaggery (Grated) | 1 inch piece |
Salt | 1/2 tsp |
Water | 100 ml |
Fresh Coriander | handful |
Juice Of Fresh Lemon | 1/2 |
Cashew Nuts/ Plain Peanuts (Optional) | 2-3 |
Method
Wash And Soak Toovar Dahl In Warm Water Overnight If Possible Or For As Little As 30 Mins |
Either Cook Dahl With Water And A Pinch Of Salt In A Pressure Cooker/Instant Pot As Per The Manufacturers Instructions Or Boil In A Pan Of Salted Water For 30-35 Mins Until Cooked |
Use A Stick Blender To Blend The Dahl And Boiled Water, Then Run The Dahl Through A Sieve. |
Discard Whats Left In The Sieve. |
Heat Oil In A Pan On A High Heat, Then Turn The Heat Down To Medium |
Add Dried Red Chilli, Cumin Seeds, Asoefitida And Curry Leaves, Place Lid On To Prevent The Spices Spluttering At You |
Immediately Add The Blended Plum Tomatoes |
Then Add All The Dry Spices, Salt, Ginger And Green Chillies |
Turn Heat Down And Place The Lid On For 4-5 Mins |
Once The Oil Has Separated From The Tomato To Leave A Concentrated Tomato Paste The Base Sauce Is Ready |
Add The Sieved Dahl Gently To The Tomato Mixture And Give It A Good Stir. At This Stage Add Nuts If You Want To. |
Allow To Cook On A Low To Medium Heat For A Further 4-5 Mins Or Til It Comes To A Simmer |
Add The Grated Jaggery And A Squeeze Of Lemon And Allow To Simmer For A Further 1-2 Mins |
Now Taste And Add More Salt, Jaggery Or Lemon To Your Rquired Taste. |
If The Dahl Becomes Too Thick Add Water And Taste Again |
Garnish With Chopped Coriander Before Serving In A Bowl Or Pour Over Rice |
Sombharo (Gujarati Slaw)
Ingredients – Serves 1
Vegetable Oil | 1 tbsp |
Mustard Seeds | 1/2 tsp |
Asfoetida Powder | 1/4 tsp |
Shredded Cabbage | 100G |
Grated Carrots | 50G |
Fresh Whole Green Chilli | 1 |
Turmeric Powder | 1/4 tsp |
Salt | 1/4 tsp |
Juice Of Fresh Lemon | 1/2 |
Chopped Fresh Coriander | HANDFUL |
Method
Heat Oil In A Pan On A High Heat |
Take The Chilli And Make A Slit Lengthways, Without Splitting The Ends Of The Chilli |
Add Mustard Seeds, Place Lid On To Prevent The Spices Spluttering At You |
Once The Mustard Seeds Begin To Pop, Add The Asofeotida, Immediately Followed By The Green Chilli And The Lid! |
Swirl The Pan Around So The Chilli Infuses The Oil |
Add The Cabbage And Carrots And Then The Turmeric And Salt |
Give The Sombharo A Really Good Stir To Ensure The Spices Coat All Of The Cabbage |
Cook For 1-2 Minutes And Turn Down The Heat If It Starts To Stick |
Add A Plentiful Squeeze Of Lemon And A Final Stir, Take Off The Heat And Taste |
Add More Salt Or Lemon If Needed |
Add Coriander, Stir And Serve. Ensure The Whole Green Chilli Is Placed On Top As A Garnish Or Discard |
Chapati’s
Ingredients
MAKES 16 | MAKES 4 | |
VEGETABLE OIL | 55 ml | 15 ml |
WHOLEMEAL CHAPATI FLOUR | 500 g | 125 g |
HOT/WARM WATER | 250 ml | 60 ml |
Method
Take A Handful Of Flour Out And Set Aside In A Plate Or Bowl |
Add Oil To The Remaining Flour And Mix In To Achieve A Breadcrumb Like Consisitency |
Now Add Hot Water Gradually Till You Get A Dough That Soft, Pliable But Not Too Wet. Leave Asdie For 30 Mins Covered |
Heat A Frying Pan On A Med To High Heat |
Knead The Dough So It Has A Smooth Surface And Bounces Back, Divide Into 4-6 Equal Quantities |
Take Each Small Amount And Roll It Between The Palms Of Your Hands To Create A Smooth Ball Of Dough |
Dip The Ball Into The Loose Flour Previously Set Aside And Place On A Chopping Board Or Worktop Surface |
Squash The Dough Ball Down With Your Fingers And Roll Gently, Pick Up The Dough Dip It In The Loose Flour And Roll Again |
Each Time Slightly Turn The Dough To Create A Round Flat Pancake/Chapatti |
Take The Chapatti And Place It In The Hot Frying Pan. Wait For Small Bubbles To Rise And Then Using A Spatula Lift The Chapatti And Flip Onto The Other Side |
Allow This Side To Cook And Flip Again, Then Gently Take It From The Frying To A Plate. Spread Ghee/Butter Or Marge Over The Hot Chapatti |
Repeat Steps 6 To 11 Until You Have Used All The Dough |
Rice
Ingredients
Vegetable Oil | 1 tsp |
Basmati White Rice | 450g |
Green Cardamom Pods | 5-6 |
Method
Gently Wash The Rice Around 5 Times In Cold Water. This Will Help To Remove Some Starch And Give You Perfect Fluffy Rice. |
Leave The Rice To Soak In A Bowl Of Cold Water For 30-40 Minutes. Give It A Final Rinse |
Add Water To The Rice So That It Is An Inch Above The Rice In The Pan And Boil. Add A Pinch Of Salt And Throw In Cardamom Pods |
Cover The Pan With A Lid And Leave On A Low/Medium Heat For 10-15 Mins. Check The Rice After 10 Minutes. If It Is Almost, But Not Quite Done, Turn The Heat Off And Put The Lid Back On For A Further 5 Minutes. The Rice Will Finish Cooking In The Steam. |
Coriander Chutney
Ingredients
Fresh Corianderwhole | 1/2 BUNCH (50G) |
Sugarground | 1/2 tsp |
Fresh Gingerwhole | 1/4 tsp |
Fresh Garlicwhole | 1/2 tsp |
Fresh Green Chilli (Optional) | 1/4 tsp |
Saltwhole | 1/2 tsp |
Corianderground | 1/4 tsp |
Cuminground | 1/4 tsp |
Lemon Juiceliquid | 1/4 lemon |
Water | 60-100 ml |
Dessicated Coconutflakes | 2 tbsp |
Method
Blend all ingredients to a smooth paste.
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