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Indian Home Cooking – Class & Meal – Recipes

Indian Home Cooking – with Farzana Ullah

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

Chicken Jalfrezi


  • ½   kg boneless chicken breast cut into small cubes
  • 4 chopped tomatoes/ 200g of tinned tomatoes
  • small piece of ginger finely sliced
  • 1 tbsp. garlic paste /or finely chopped garlic
  • 1 green chilli (optional)
  • 2 tbsp. of fresh green coriander
  • 1 tsp. coriander powder
  • ½ tsp. cumin powder
  • ½ tsp. turmeric powder
  • ½ tsp. of paprika powder
  • ½ tsp. of chilli powder
  • 2 medium onions finely chopped
  • 1 red bell pepper chopped
  • Salt to taste
  • 4 tablespoons of oil or ghee


  1. Prepare a marinade using 1 tbsp. of the oil, ½ tsp of turmeric powder, ½ tsp paprika, ½ tsp. of chilli powder , ½ tsp of cumin powder, ½ tsp of coriander powder and the salt. Take the chicken and marinade it in the paste.
  2. Take the rest of the oil and heat it up in a pan/wok once it’s hot, add the onions, ginger, and garlic and fry until light brown.
  3. Add the tomatoes (if using fresh tomatoes add half a cup of water to help them cook) and cook through until the mixture forms a sauce like consistency.
  4. To make a smooth consistency whizz the mixture with a handheld blender.
  5. Now add the marinated chicken, and the red pepper and gently stir to coat the meat in the sauce and to seal in all the flavours.
  6. Continue to stir fry the chicken stirring it occasionally to prevent it from sticking
  7. When the oil begins to separate you know it’s cooked.
  8. You can alter the consistency of the sauce by adding water and cooking it for a few more minutes.
  9. Garnish with fresh coriander.

Lachha Paratha

Popular paratha variety from north India, made from whole wheat flour.

Ingredients For Dough:

  • 2 cups chapatti flour (atta)
  • ¾ to 1 cup water (or lukewarm water)
  • ¼ tsp salt (optional)
  • 5 tbsp ghee or oil as needed


Making dough for parathas

  1. Mix together flour and salt. Pour the water little by little to make a dough. The dough must be firm and not sticky.
  2. Knead well to make the dough soft and pliable. If necessary apply a bit of water to your fingers.
  3. Leave the dough to rest for at least 15 minutes.
  4. Kneed the dough again for couple of minutes and then leave to stand for about 30 minutes.

Making the parathas

  1. Make a small ball of flour, bigger then a golf ball.
  2. Flour the rolling area. Dip the ball in the flour and dust off excess.
  3. Place the ball on the rolling area and flatten it slightly with fingers. 
  4. With the help of a rolling pin begin to roll each ball to a round shape.
  5. Apply ghee all over and roll it like a swiss roll.
  6. Once it’s rolled, roll it again in the opposite direction, this time into a spiral.
  7. Using the rolling pin roll the paratha out again to about 7-8 inch.
  8. Sprinkle little more flour to work surface if needed to prevent sticking.
  9. Heat a tawa or frying pan until hot on a medium high flame. Coat the surface with oil or ghee. Transfer the paratha to the pan.
  10. When you see bubbles flip it.
  11. Apply oil/ghee to this side too.
  12. Fry on a medium high flame on this side as well until brown spots appear.
  13. Remove from heat and cover. Repeat the process with the rest of the dough.
  14. Serve paratha with curry or chutney.

Lamb Bhuna – serves 2


  • ½ kg of boneless lamb
  • 2 tbsp. of natural yogurt
  • ½ tsp. of coriander powder
  • ½ tsp. of cumin powder
  • ½ tsp. of paprika
  • ½ tsp. of chilli powder
  • ½ tsp. of turmeric
  • 2 bay leaves
  • ½ tsp of garam masala
  • 2 black cardamoms
  • about an inch stick of cinnamon
  • ½ tsp. of salt. (Adjust to taste)
  • 5 cloves of garlic pealed and chopped or tsp. of garlic paste
  • 1 tsp. of ginger paste or finely chopped fresh ginger
  • 2 medium size chopped tomatoes or 200g of tinned tomatoes
  • 2 medium sized chopped onions.
  • Vegetable oil or ghee about 3 tablespoons
  • 2 tablespoons of chopped fresh coriander


  1. Place pan on hob. Add the oil and heat on medium heat.
  2. Add the onions and stir fry until they become soft
  3. Add all the other ingredients except the meat, yogurt and garam masala; fry them for about five minutes.
  4. Add the meat and the yogurt and continue frying for another five minutes.
  5. Add a cup of water and stir through.
  6. Cover the pan and leave to cook until nearly tender, you may need to add more water if needed.
  7. Take the lid off and stir fry mixture for about 20 minutes until the meat is well browned, at this point the oil/butter should begin to separate.

Chicken Pokoras


  • 500 g of boneless chicken (cut into strips)
  • gram flour 2 cups
  • 1 tsp. of cumin powder
  • 1 tsp. coriander powder
  • ½ tsp. bicarbonate of soda
  • 1 tsp. of pomegranate seed powder
  • ½ tsp. of chilli powder
  • salt to taste
  • oil for deep frying


  1. Combine gram flour, coriander leaves, cumin, coriander, bicarbonate of soda, pomegranate seed powder and the chilli powder in a bowl and mix well.
  2. Gradually add the water to it and make a thick mixture and leave aside.
  3. In a pan add a tablespoon of oil, once its heated add the chicken and sprinkle with the paprika and a pinch of salt and cook the chicken until the water has dried out.
  4. Allow it to cool
  5. Add about ½ tsp of salt to the gram flour mixture.
  6. Place a pan of oil about half full, on medium heat.
  7. When it’s hot, dip each chicken strip into the gram flour mixture and lower it into the hot oil. Being careful not to splash.  (You can usually fit 4/5 strips).
  8. Turn it over once, after couple of minutes. Once both sides are golden brown remove with slotted spoon.
  9. Place them on absorbent paper.
  10. Serve pakoras with yogurt and green chutney.

Chapatis – Makes 4 – 5 chapatis


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


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

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