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Indian Home Cooking – Charred Ajwain Chicken; Keralan Coconut Prawns; Gunpowder Potatoes;

We hope you enjoyed your evening with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You cooked:

Starter: Charred Ajwain Chicken, Chapatis, Avocado Yoghurt;

Main: Keralan Coconut Prawns, Gunpowder Potatoes, Mango Kachumber;

Dessert: Lemon Posset;

Charred Ajwain Chicken

Ingredients – Serves 2:

  • – 2x Chicken Breast, cut into pieces
  • – 3 tsp Corn Flour
  • – Salt and Pepper to taste
  • – 2 tsp Ajwain (ground carom seeds)
  • – ¼ tsp Turmeric
  • – 1x Egg White
  • – ½ tsp Garlic Powder
  • – ½ tsp Onion Powder
  • – Vegetable Oil, for frying


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

For Sticky Sauce – Ingredients:

  • – ½ tsp Chilli Sauce
  • – 2 tbsp Chopped Tomatoes
  • – 3 tsp Vinegar White
  • – 2 tsp Sugar Caster
  • – 2x Curry Leaves
  • – 2cm Grated Ginger
  • – 1x Green Chilli
  • – 2 Garlic Cloves
  • – 1x Small Shallot
  • – 1 tbsp Buttermilk to finish
  • – 2tbsp Vegetable Oil
  • – Seasoning


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


Ingredients- Makes 4-5:

  • – 1 cup of chapati flour (you can also use wholemeal flour or any other wheat flour)
  • – 65 ml of warm water


  1. 1.Prepare the dough by mixing together ½ cup of water with wheat flour. Slowly add the rest of the water kneading in between.
  2. 2. Knead for 5 – 10 minutes.
  3. 3. Put the dough to one side for about 45 minutes if possible and knead again and set aside until needed.
  4. 4. Place your tawa or frying pan on a medium heat.
  5. 5. Take some dough and make a ball about the size of a small apple.
  6. 6. On a lightly floured surface/worktop, use a floured rolling pin to roll out the ball of dough into a thin chapati.
  7. 7. Place the chapati onto the hot tawa/frying pan.
  8. 8. Once it changes colour flip it over and cook both sides of the chapati. If necessary, you can flip it over again.
  9. 9. Once cooked place it in foil to keep warm. Make the rest of the chapatis in the same way.
  10. 10. You can butter them if you wish.

Avocado Yoghurt


  • – 1 Ripe Avocado
  • – 1 Green Chilli
  • – Handful of Fresh Coriander (including stalks)
  • – Big Handful of Baby Spinach
  • – 200ml Greek Yoghurt
  • – Juice of half Lemon
  • – 1 tsp Cumin Seeds
  • – 1 tsp Salt


  1. 1. Scoop out the avocado flesh and place it in a blender
  2. 2. Add all the remaining ingredients and blend until nice and smooth.
  3. 3. Check the seasoning and adjust if required.

Keralan Coconut Prawns


  • – 250g of Prawns, raw, shelled and deveined
  • – ½ tbsp of Ground Coriander
  • – 1 pinch of Turmeric Powder
  • – ¼ tsp Ground Black Pepper
  • – 2 Small Shallots
  • – 2 tbsp of Oil
  • – ¼ tsp Chilli Powder
  • – ½ tsp Mustard Seeds
  • – 1 pinch of Fenugreek Seeds
  • – 1 Green Chilli, slit
  • – 4-5 Curry Leaves
  • – 1 Onion, chopped
  • – ½ tsp Ginger, grated
  • – 6 Garlic Cloves, peeled and finely sliced
  • – ½ tsp Tamarind Paste, or Gambooge if you can find it
  • – 300ml of Coconut Milk
  • – Salt, to taste


  1. 1. Grind together the coriander, chilli, turmeric and pepper powders along with the English shallots to a coarse paste. Keep aside
  2. 2. Heat the oil in a wok, add the mustard seeds and wait for them to splutter
  3. 3. Add the fenugreek seeds followed by green chilli, curry leaves and onions. Sauté until the onions turn a light brown
  4. 4. Throw in the ginger and garlic and continue cooking until the raw smell disappears, say about 2–3 minutes
  5. 5. 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
  6. 6. Stir in the tamarind paste and coconut milk. Season with salt and bring to a gentle boil
  7. 7. Finally, add the prawns, mix them into the gravy, top with a lid and cook on low heat for about 7–8 minutes, or until the prawns are well cooked. It’s very tricky with prawns, because if you over cook them, then they will become rubbery and very unpleasant
  8. 8. Once the gravy becomes thick, remove the curry from the heat and serve hot with some rice and a side of stir-fried vegetables.

Gunpowder Potatoes

Ingredients – Serves 4:

  • – 500g Baby New Potatoes
  • – ½ tsp Cumin Seeds
  • – ½ tsp Coriander Seeds
  • – ½ tsp Fennel Seeds
  • – 1 tbsp Vegetable Oil, for brushing
  • – 25g Butter, melted
  • – 6 Spring Onions, finely chopped
  • – 5g Fresh Coriander Leaves, finely chopped
  • – 3 Green Chillies, finely chopped
  • – ½ tsp Sea Salt Flakes
  • – 2 tbsp Lime Juice
  • – 1-2 tsp Kebab Masala

You’ll also need…

  • – Pestle and mortar


  1. 1. Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
  2. 2. Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.
  3. 3. Drain the potatoes and steam dry in the colander for a minute.
  4. 4. Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to
    crisp and colour the other side.
  5. 5. Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
  6. 6. Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.
  7. 7. Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.

Mango Kachumber

Ingredients – Serves 2:

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

Lemon Posset

This is an Italian classic, and is great for a dinner party – as it can be made in the morning.

You could crush up biscuits of your choice and put in the bottom of the glass.  A classic Italian version would be an amaretti and serve a glass of amaretto on the side!

Ingredients – Serves 2:

  • ·      300ml of double cream
  • ·      60g caster sugar
  • ·      1 juicy lemon


  1. Squeeze the lemon
  2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  3. Take the pan off the heat and whisk in the lemon juice
  4. Strain this into a jug and leave to cool for 20minutes.
  5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  6. Refrigerate for 6 hours minimum.
  7. Serve with fruit and edible flowers.

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