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.
- Lamb Karahi
- Salmon Curry
- Tarka Dahl
- Pokoras (Demo)
- Chapattis (Demo)
- Green Chutney (Demo)
- 250g lamb (small pieces)
- 2 chopped tomatoes or 200g of tinned tomatoes
- 2 onions finely chopped
- ½ red pepper chopped
- small piece of ginger finely sliced (about a tsp.)
- 1 tsp. garlic paste /or 2 cloves of finely chopped garlic
- 1 green chilli (optional)
- 2 tbsp. of fresh green coriander
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp of paprika powder
- 1 tsp of kashmiri chilli powder
- ¼ tsp. of garam masala
- 1 tsp. nigella seeds
- ½ tsp. of ground red chilli (to taste)
- salt to taste
- 4 tbsp. of oil
- one cup of water
- Heat oil in a pan and add the nigella seeds and fry them for about a minute.
- Now add the onions, and fry until slightly golden.
- Add the lamb, and stir-fry until the meet is sealed and colour has changed.
- Add garlic and ginger and stir-fry for couple of minutes.
- Add the coriander powder, cumin powder, chilli powders, turmeric, salt and paprika, stir well and stir fry for 1 minute
- Add the chopped tomatoes, red pepper and green chillies and cook for a few minutes.
- 200g of salmon fillets or any firm fish cut into large cubes
- ½ tsp. of garlic paste
- ½ tsp. of ginger paste
- Salt to taste
- ¼ to ½ tsp. chilli powder
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander
- ¼ tsp. of turmeric powder
- ¼ tsp. of paprika
- 1 onion finely chopped
- 100g of chopped tinned tomatoes
- 1 tsp. of black mustard seeds
- About 5 curry leaves
- 1 tbsp of lemon juice
- tbsp. of chopped fresh coriander
- 2 tbsp of vegetable oil
- Take salmon and marinade it in the lemon juice mixed with the paprika, and half of the turmeric and half of the chilli powder.
- In a pan add the oil and once it’s hot add the mustard seeds
- Fry the mustard seeds for couple of minutes and add the onions and fry until slightly brown.
- Add the ginger and garlic paste and fry for 2 minutes.
- Add the rest of the chilli powder, salt, ground cumin, ground coriander, and the curry leaves, and fry for couple of minutes.
- Add the tomatoes and a cup of water.
- Cover and cook until all the ingredients are soft and the water has evaporated.
- Use a handheld blender and whizz the sauce to a smooth consistency.
- Add the marinated salmon and mix with all the spices. Stir gently so not to damage the fish.
- Cook on medium heat stirring occasionally until the salmon is cooked through.
- Garnish with fresh coriander.
- 1 cup red split lentils
- ½ cup of moong lentils
- 3 cups water
- 1 teaspoon salt
- 1 large onion chopped
- 3 cloves garlic finely chopped
- 3 tablespoon melted ghee or oil
- ½ tsp of turmeric
- 1 tsp of red chili
- 1 tsp of ground coriander
- 1tsp of ground cumin
- ½ teaspoon garam masala
- 2 tablespoons of chopped coriander
- Wash the lentils in several changes of water or until the water starts to run clear.
- Put the lentils into a saucepan with the water and bring to the boil.
- Turn the heat down and simmer uncovered for twenty minutes skimming off the froth that collects at the top. Now add the ground cumin, turmeric, ground coriander, salt, garam masala and chilli powder. Mix everything together.
- Partly cover the pan and leave to cook until the lentils become soft, stirring now and again. (about 45 minutes)
- The cooked lentils should have a pale yellow soup like mixture.
- While the dhal is cooking fry the onion in oil/ ghee until slightly brown.
- Now add the garlic and fry until onions are pale brown. Be careful not to burn the garlic as this will add a bad flavor to the dish.
- Stir the onion mixture into the cooked lentils. Serve hot sprinkled with fresh chopped coriander.
- 200g/ 9oz of gram flour
- ½ tsp of chilli powder
- ½ tsp pomegranate powder
- ¼ tsp bicarbonate of soda/baking powder
- 1 egg
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 large onion, halved and thinly sliced
- other vegetables of your choice, 1 potato, hand full of spinach, or peas
- 1 green chilli, finely chopped
- 50g / 2oz finely chopped fresh coriander
- cold water to mix
- vegetable oil for deep frying
- Mix the flour, chilli powder, pomegranate powder, cumin, coriander and baking powder/bicarbonate of soda into a large mixing bowl. Add the chopped coriander, onions, egg and green chilli and mix well. Gradually add the water little bit at a time and mix to make a batter of medium consistency. Leave the mixture to stand for about 30 minutes.
- Add the salt and stir well.
- Preheat the deep fat fryer to 180ºC / 350ºF. or use a wok or Karahi for frying.
- When the oil is hot, very carefully drop spoonfuls of the mixture into the hot oil and fry until golden brown.
- Drain well on kitchen paper and serve hot with yogurt or ketchup.
- 1 cup of chapati flour (you can also use wholemeal flour or any other wheat flour)
- 65 ml of warm water
- Prepare the dough by mixing together ½ cup of water with wheat flour. Slowly add the rest of the water kneading in between.
- Knead for 5 – 10 minutes.
- Put the dough to one side for about 45 minutes if possible and knead again and set aside until needed.
- Place your tawa or frying pan on a medium heat.
- Take some dough and make a ball about the size of a small apple.
- On a lightly floured surface/worktop, use a floured rolling pin to roll out the ball of dough into a thin chapati.
- Place the chapati onto the hot tawa/frying pan.
- Once it changes colour flip it over and cook both sides of the chapati. If necessary, you can flip it over again.
- Once cooked place it in foil to keep warm. Make the rest of the chapatis in the same way.
- You can butter them if you wish.
Green Chutney (Demo)
- – 1 cup coriander leaves
- – ½ cup mint leaves / pudina
- – 2 tbsp roasted channa daal /or peanuts
- – 1-2 green chilli’s
- – ½ tsp cumin powder / jeera powder
- – 1 tsp chaat masala
- – ½ tsp sugar
- – ½ tsp salt
- – ½ cup water
- – 1 tbsp lemon juice
- Firstly, in a blender add 1 cup coriander leaves and ½ cup mint leaves and the green chillies, blend for a minute.
- Then add the roasted channa daal, cumin powder, chaat masala, sugar and the salt.
- Blend it smooth adding 3 tbsp of water and 1 tbsp of lemon juice. (You can add more water to adjust the consistency).
- Once the chutney is smooth it is ready to use for chaats.