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Indian Home Cooking – 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:

  • Chicken or Tofu Karachi;
  • Channa Dhal;
  • Salmon Curry;
  • Pokora’s;
  • Chapattis;

Demo:

  • Green Chutney; 

Chicken Karachi

Ingredients:

  • – 200g of boneless chicken cubed
  • – ½ tsp. of coriander powder
  • – ½ tsp. of cumin powder
  • – ½ tsp. of chilli powder
  • – ¼ tsp. of turmeric powder
  • – ½ tsp. of paprika
  • – 2 bay leaves
  • – ¼ tsp. of garam masala
  • – ¼ tsp. of salt.
  • – 3 cloves of garlic pealed and chopped or tsp. of garlic paste
  • – ½ tsp. of ginger paste or a tsp. of chopped fresh ginger   
  • – 2 medium size chopped tomatoes or 100g of tinned chopped tomatoes
  • – 2 medium sized chopped onions.
  • – vegetable oil or ghee about 4 tbsp
  • – 2 tbsp of chopped fresh coriander

Method:

  1. Place pan on the hob on high heat and add 1 tbs. of oil.
  2.  
  3. Add the chicken and stir-fry. Drain excess liquid and continue browning the chicken for 5 more minutes.
  4.  
  5. Take the chicken out of the pan and put aside.
  6.  
  7. Add 3 tbsp. of oil and heat on medium heat.
  8.  
  9. Add the onions and stir fry until they become soft.
  10.  
  11. Add the ground cumin, ground coriander, chilli powder, turmeric, paprika, salt, bay leaves, tomatoes, ginger, and garlic, and fry them for about 10 minutes or until everything has become soft. Add a cup of water if needed and continue cooking, until you have a paste like consistency. At this stage you can use a blender to get a smooth consistency.
  12.  
  13. Add the chicken and continue frying for a few minutes until the chicken is browned, at this point the oil/butter should begin to separate.
  14.  
  15. Add small cup of water to make some sauce and cook for a few minutes until the oil begins to separate.
  16.  
  17. Garnish with fresh coriander and sprinkle the garam masala on and serve with boiled rice, naan or chapatti.

Tofu Karachi

Ingredients:

  • – 200g of tofu cubed
  • – ½ tsp. of coriander powder
  • – ½ tsp. of cumin powder
  • – ½ tsp. of chilli powder
  • – ¼ tsp. of turmeric powder
  • – ½ tsp. of paprika
  • – 2 bay leaves
  • – ¼ tsp. of garam masala
  • – ¼ tsp. of salt.
  • – 3 cloves of garlic pealed and chopped or tsp. of garlic paste
  • – ½ tsp. of ginger paste or a tsp. of chopped fresh ginger   
  • – 2 medium size chopped tomatoes or 100g of tinned chopped tomatoes
  • – 2 medium sized chopped onions.
  • – vegetable oil or ghee about 4 tbsp
  • – 2 tbsp of chopped fresh coriander

Method:

  1. Place pan on the hob on high heat and add 1 tbs. of oil.
  2.  
  3. Add the tofu and gently fry until slightly golden.
  4.  
  5. Take the tofu out of the pan and put aside.
  6.  
  7. Add 3 tbsp. of oil and heat on medium heat.
  8.  
  9. Add the onions and stir fry until they become soft.
  10.  
  11. Add the ground cumin, ground coriander, chilli powder, turmeric, paprika, salt, bay leaves, tomatoes, ginger, and garlic, and fry them for about 10 minutes or until everything has become soft. Add a cup of water if needed and continue cooking, until you have a paste like consistency. At this stage you can use a blender to get a smooth consistency.
  12.  
  13. Add the tofu and continue frying for a few minutes until well coated.
  14.  
  15. Add small cup of water to make some sauce and cook for a few minutes until the oil begins to separate.
  16.  
  17. Garnish with fresh coriander and sprinkle the garam masala on and serve with boiled rice, naan or chapatti.

Channa Dhal

Ingredients:

  • – 1 cup of channa dhal
  • – 3 cups of water
  • – 1 tsp salt
  • – 1 large onion, chopped
  • – 3 cloves of garlic, finely chopped
  • – 3 tbsp melted ghee or oil
  • – 1/2 tsp tumeric
  • – 1 tsp red chilli
  • – 1 tsp of ground coriander
  • – 1 tsp of ground cumin
  • – 2 tbsp of chopped coriander

Method:

  1. Wash the dhal in several changes of water or until the water starts to run clear.
  2.  
  3. Leave it to soak for an hour or so. (optional)
  4.  
  5. Put the dhal into a saucepan with the water and bring to the boil.
  6.  
  7. 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 and chillies. Mix everything together.
  8.  
  9. Partly cover the pan and leave to cook for about an hour or until the dhal become soft, stirring now and again.
  10.  
  11. At the end of the hour, you should have a yellow soup like mixture.

Salmon Curry

Ingredients:

  • – 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

Method:

  1. Take salmon and marinade it in the lemon juice mixed with the paprika, and half of the turmeric and half of the chilli powder.
  2.  
  3. In a pan add the oil and once it’s hot add the mustard seeds.
  4.  
  5. Fry the mustard seeds for couple of minutes and add the onions and fry until slightly brown.
  6.  
  7. Add the ginger and garlic paste and fry for 2 minutes.
  8.  
  9. Add the rest of the chilli powder, salt, ground cumin, ground coriander, and the curry leaves, and fry for couple of minutes.
  10.  
  11. Add the tomatoes and a cup of water.
  12.  
  13. Cover and cook until all the ingredients are soft and the water has evaporated.
  14.  
  15. Use a handheld blender and whizz the sauce to a smooth consistency.
  16.  
  17. Add the marinated salmon and mix with all the spices. Stir gently so not to damage the fish.
  18.  
  19. Cook on medium heat stirring occasionally until the salmon is cooked through.
  20.  
  21. Garnish with fresh coriander.

Pokoras

Ingredients:

  • – 200g/ 9oz of gram flour
  • – ½ tsp of chilli powder
  • – ½ tsp pomegranate powder
  • – ¼  tsp bicarbonate of soda/baking powder
  • – salt 
  • – 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

Method:

  1. 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.
  2.  
  3. Add the salt and stir well.
  4.  
  5. Preheat the deep fat fryer to 180ºC / 350ºF. or use a wok or Karahi for frying.
  6.  
  7. When the oil is hot, very carefully drop spoonfuls of the mixture into the hot oil and fry until golden brown.
  8.  
  9. Drain well on kitchen paper and serve hot with yogurt or ketchup.

Chipattis

Ingredients:

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

Method:

  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.  
  3. Knead for 5 – 10 minutes.
  4.  
  5. Put the dough to one side for about 45 minutes if possible and knead again and set aside until needed.
  6.  
  7. Place your tawa or frying pan on a medium heat.
  8.  
  9. Take some dough and make a ball about the size of a small apple.
  10.  
  11. On a lightly floured surface/worktop, use a floured rolling pin to roll out the ball of dough into a thin chapati.
  12.  
  13. Place the chapati onto the hot tawa/frying pan.
  14.  
  15. Once it changes colour flip it over and cook both sides of the chapati. If necessary, you can flip it over again.
  16.  
  17. Once cooked place it in foil to keep warm. Make the rest of the chapatis in the same way.
  18.  
  19. You can butter them if you wish.

Green Chutney (Demo)

Ingredients:

  • – 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

Method:

  1. Firstly, in a blender add 1 cup coriander leaves and ½ cup mint leaves and the green chillies, blend for a minute.
  2.  
  3. Then add the roasted channa daal, cumin powder, chaat masala, sugar and the salt.
  4.  
  5. Blend it smooth adding 3 tbsp of water and 1 tbsp of lemon juice. (You can add more water to adjust the consistency).
  6.  
  7. Once the chutney is smooth it is ready to use for chaats.

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