Indian Thali Feast

Indian Thali Feast

  • Post category:Recipes

Menu – Oven Roasted Chicken Tikka, Chilli Paneer, Gujarati Potato Curry, Green Chutney, Mango & Cardamom Lassi, Peshwari Roti.

Thali (meaning “plate”) is a round platter used to serve food in the South Asia and Southeast Asia.Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which are served on a platter.

Oven Roasted Chicken Tikka

Ingredients -serves 2

  • Rapeseed or pumace Oil
  • 600g boneless, skinless chicken thighs
  • 4cm ginger – peeled & chopped
  • 4 cloves garlic – rough chopped
  • 1 fresh green chilli – rough chopped
  • Salt
  • 130 ml full fat yoghurt
  • ½ teaspoon chilli powder
  • ½ teaspoon turmeric
  • ½ teaspoon cumin powder
  • ¾ teaspoon sugar
  • 1 teaspoon sweet paprika
  • 1 teaspoon garam masala

Method

  1. 1. Dice chicken thighs
  2. 2. Bash the ginger, garlic and chilli with a pinch of salt until a paste.
  3. 3. Mix paste into the chicken
  4. 4. Add yoghurt, oil and all the spices to the chicken – allow to marinate for at least 15 minutes but can be overnight in the fridge
  5. 5. Spread out on lined oven trays and place in preheated 200C oven for around 20 minutes – check cooked through.  Ideally turn half way.
  6. 6. Serve with minty yoghurt or green chutney and some fresh salad leaves

Chilli Paneer

Ingredients – serves 4

  • 1 teaspoon cumin powder
  • 400g paneer – 2cm cubes
  • Rapeseed or Pumace Oil
  • 4 cloves garlic, crushed
  • 1 fresh green chilli – fine slice
  • ¾ teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon tomato puree
  • ½ teaspoon sugar
  • 4 spring onions fine sliced
  • Lemon wedges – to serve

Method

  1. 1. Using medium to large frying pan, heat thin layer of oil to high heat – then add the paneer in batches until golden brown on all sides.
  2. 2. Set aside on paper
  3. 3. Using the same pan, add a little more oil, then garlic, chilli, cumin, black pepper and salt.  Fry for about 3 minutes stirring occasionally and making sure garlic doesn’t burn.  Add tomato puree, sugar and stir – then add the paneer and a splash of water.  Cover and simmer for about 5 minutes.
  4. 4. Add spring onions and simmer until the water is evaporated.  Serve hot with a squeeze of lemon.

Gujata Potato Curry – Bateta Nu Shaak

Ingredients – serves 4

  • 6 large potatoes, peeled and cut to 3cm cubes
  • 3 tablespoons ground nut oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 3 cm fresh ginger, peeled and grated
  • 1 fresh green chilli – fine chop
  • 200 g tin plum tomatoes
  • 100ml water
  • ½ teaspoon ground turmeric
  • ½ teaspoon chilli powder
  • 2 teaspoon coriander powder
  • 2 teaspoon cumin powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Fresh coriander, chopped to garnish

 

Method

  1. 1. In medium fry pan, heat oil to hot, then add mustard and cumin seeds.  When these crackle, add the ginger and chilli and stir fry for 1 to 2 minutes before adding the tomatoes, crushing the tomatoes as they hit the pan.
  2. 2. Cook for about 10 minutes on low.  Then add the other dry ingredients, the potatoes and 100ml water
  3. 3. Cook for about 15 minutes, checking the potatoes are cooked.  Taste and if needed add more chilli powder.  Serve & garnish with coriander.

Green Chutney

This sharp and juicy chutney is easy and wonderful served with all of these dishes.

Ingredients

  • ½ bunch of coriander
  • 8 green chillies
  • 7 tspn lemon juice
  • 2 tspn sugar
  • 3 spring onions

Method

Whizz all the ingredients in a blender!   If you want a calmer chutney – add plain yoghurt.

Peshwari Roti

Serves 4 (roughly 6 breads)

For the dough – 300g plain flour, ½ teaspoon salt, rapeseed or pumace oil, 175ml warm water

For the filling – 50g unsalted butter, 4 tablespoon desiccated coconut, 4 tablespoon ground almond, 2 teaspoon sugar

Method

  1. 1. Use large bowl and add flour, 2 tablespoons oil and salt.  Mix into breadcrumbs with your hands.
  2. 2. Add 150ml water into a well in the middle, then carefully add little by little, kneading the dough until soft and springy – the amount of water varies depending on all sorts of conditions so always add gradually.
  3. 3. In small pan, melt butter, add coconut and raisins, almonds and sugar, stir till the sugar is melted – do not burn – you can vary this with other chopped nuts and fruit. 
  4. 4. Divide dough into 6, roll into balls with lightly floured hands, then flatten and coat with flour.  Use rolling pin, and get to about 20cm diameter.  Take tablespoon of filling, spread over half the circle – fold over into a semi circle and seal ensuring you don’t trap any air.
  5. 5. Heat frying pan to hot, then add first roti, leave for about a minute until edges gain some colour.  Turn and repeat.  Press down with a spatula making sure you cook all the dough.  Keep warm in low oven or wrap in a teatowel.

Mango & Cardamom Lassi

Serves 2

  • 4 ripe mangoes or use a mango pulp
  • ½ teaspoon of ground cardamom, or grind seeds form 6 pods
  • 500 ml Greek yoghurt
  • 4 ice cubes
  • Caster sugar – to taste

Blitz the ingredients and then sweeten to your taste with the sugar.  Add a little milk if it’s too thick.

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