Indian Home Cooking Class & Meal – Recipes
Our 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.
You Cooked:
- Pilau
- Roti
- Raita
- Tamarind
- Chana Chaat
- Butter Chicken
Pilau
Ingredients – Serves 3-4:
- – ¼ cup oil or butter
- – 1 large onion, diced
- – 1 stick cinnamon
- – 1 black cardamom pod
- – 4 bay leaves
- – 6 cloves
- – Green chillies, chopped
- – 2 cloves garlic, crushed
- – 1 thumb fresh ginger, finely grated
- – 2 tbsp yoghurt
- – 2 tbsp blended tomatoes (tin or fresh)
- – 1 hpd tsp garam masala
- – 2 hpd tsp ground coriander
- – 1 ½ tsp salt
- – 1 tsp whole cumin seeds
- – 3.5 cups water
- – 2 cups basmati rice, washed and soaked for 1 hour
Method:
- Warm oil/butter and stir in onions, cinnamon stick, bay leaves, cloves and cardamom pod. Cover and simmer over a low heat until onions start to brown.
- Remove lid, increase to a medium heat and stir in garlic and ginger, cook for 1 minute.
- Stir in blended tomato, garam masala, cumin seeds, salt and coriander, cook for 1 minute stirring continuously adding a little water to stop the spices burning, if needed.
- Stir in the yoghurt and chillies until oil separates from the masala.
- Measure 3 ½ cups of water into the pan. Bring back to the boil.
- Drain rice and carefully add to the pan, stirring very gently until combined.
- Taste the broth. It should taste saltier than you’d like.
- Continue to allow the pan to boil and cook the rice uncovered until you can only see a little water around the edges.
- Reduce heat to low, gently stir through, then cover and simmer for 10 minutes.
- Remove lid, wrap it with a tea towel and place back on the pan ensuring a good seal around the edges, for a further 5 minutes.
- Remove from heat and let the pan sit for a further 5 minutes before removing the lid.
- Stir through gently and serve.
Roti
Ingredients – Makes 6-8:
- – 2 cups chapatti flour
- – 1 tsp. softened butter
- – 1 1/3 cups boiling water
Method:
- Rub butter into the flour in a mixing bowl.
- Pour in the boiling water and stir in using a spoon.
- Once cool enough to handle, gently knead the dough until soft and leave to rest for 5 minutes, covered.
- Make 6-8 dough balls and then roll out into thin rotis.
- Place on a warmed skillet or frying pan, flip after 30 seconds, then flip again and leave to ‘puff up’.
- Remove from skillet and wrap in a tea towel to keep warm.
Raita
Ingredients:
- – 2 cups natural yoghurt
- – ¼ tsp. garam masala
- – ½ tsp. ground cumin
- – ½ tsp. ground coriander
- – pinch of salt
- – ½ tsp mint sauce
Method:
- Place all the ingredients into a bowl (reserve a pinch of fresh coriander for garnish). Mix thoroughly. Sprinkle the pinch of coriander over the top.
Tamarind
Ingredients:
- – ½ cup tamarind
- – ½ tsp garam masala
- – ¼ tsp chilli powder
- – ½ tsp coriander powder
- – ¼ tsp cumin
- – Pinch of sugar
Chana Chaat
Ingredients – Serves 2-3:
- – 1 small red onion, diced
- – 1 handful fresh coriander, finely chopped
- – 1 tin chickpeas, drained and rinsed
- – 1 fresh tomatoes, diced
- – ½ lemon, juiced
- – ¾ tsp. ground coriander
- – ¼ tsp. garam masala
- – Pinch of salt (or to taste)
- – Pinch of ground cumin
- – ¼ tsp. chilli powder (or to taste)
- – ¼ cup tamarind
Method:
- Mix the lemon, tamarind and all the dried spices and salt in a small bowl reserving a little fresh coriander for garnish.
- Place the remaining ingredients into a large mixing bowl and mix thoroughly.
- Stir in the lemon and tamarind sauce, top with mint raita.
- Sprinkle on fresh coriander as a garnish and serve immediately.
Butter Chicken
Ingredients – Serves 3-4:
- – 1 kg boneless chicken, diced
- – 1 large white onion, chopped
- – 1 tsp. garlic paste
- – 2 inches of fresh ginger, peeled and grated
- – 4 chopped green chillies (optional)
- – 3 large tbsp. chopped tin tomatoes
- – 4 tbsp. natural yoghurt
- – 2 heaped tbsp. butter
- – 1 red pepper, de-seeded and diced in to 1-inch pieces
- – Half a small bunch of fresh coriander, chopped
- – 250mls fresh double cream
- – 1 tsp. ground fennel
- – 1 heaped tsp. garam masala
- – 1 heaped tsp. red chilli powder mix
- – 1 tsp. salt (or to taste)
- – 2 heaped tbsp. ground coriander
- – 1 tsp. amchoor (mango) powder
Method:
- Place the oil and 2 tbsp of the butter (set the remaining butter aside for later) into a pan, when warmed through, add the onions and fry on a medium heat until soft and golden brown.
- Add garlic and ginger to the pan and fry until they colour slightly (approx. 2 minutes), then add the tomatoes, green chillies (if using) and all the dried spices and seasonings, red chilli mix and salt and cook for a further 3 minutes stirring well as you go.
- Add the yoghurt, mix it in well and then add the chicken to the pan making sure you stir really well to ensure the chicken is coated in the sauce. Keep cooking and stirring gently on a medium heat for 5 minutes until the chicken is sealed on the outside.
- Cover the pan and reduce to a low heat. Leave it to simmer for 10-15 minutes or until the chicken is cooked through.
- Remove the lid, add the bullet chillies and peppers and increase to a medium heat to allow excess liquid to cook off. Stir occasionally but not continuously.
- Once excess liquid has evaporated and the peppers have softened a little, stir in the cream and cook on a high heat until cream reduces right down and releases all the butter into the curry. The sauce should now be quite thick and darker than when you first added the cream.
- Reduce the heat to a simmer. Stir in the fresh coriander, remove from the heat and drop the remaining butter into the centre of the curry, leaving it to melt slowly on top (excellent theatrics) and serve immediately.
We hope you enjoyed the class!
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