Indian Cooking Online

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Otao kitchen

Zoom link

• Zoom link on the day https://zoom.us/j/8697696969
• Zoom link for a private and corporate class may be different because some organiser use your own Zoom, Microsoft or other corporate account. 
• If you want to learn more about how to join Zoom meeting here

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How we run the class?

• Learning by doing! You can start cooking at your own pace before and after actual zoom class because we email ingredient list, recipes and video. 
• We will answer your question pre and post-class by email or telephone.
• We recommend you to watch the pre-recorded the video below to understand the recipe before you start making and cooking. We know it might be not easy to find ingredients, and it is better to build up the pantry slowly.
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and enjoy your beverages at the end of class.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

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Special diets

• Gluten-free - replace naan bread with steam Basmati rice 
• Vegetarian/ Vegan - you can replace all our meats with tofu, mushroom or seitan meal. 
• Dairy-free - You can replace ghee with vegetable oil
• Low sodium. Use less salt
• Kosher. You can use the recipes as a base but use your own version of meats beef or chicken
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. We don't include any nuts in our meals. 

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Equipment

• Sharp knife and cutting board 
• Sturdy sauté pans, a large pot with a steamer setup
• A set of small bowls for your organizing your ingredients and a few bowls for mixing
• A rolling pin, spatula, tong, and tablespoons
• Measuring cups, measuring spoons, and a digital scale

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The Menu

• Naan - Indian Flatbread  
• Prawn or Chicken Masala  
• Aloo Gobi - Potato & Cauliflower Curry 

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Naan - Indian Flatbread

This classic Indian flatbread is traditionally served at festivals or special occasions. It is rich, fluffy and indispensable for mopping up curry and sauces.

Serves - 2 

Total time - 1.5 hours

Active time - 15 minutes

Ingredients

• 90g bakers flour, plus extra for dusting
• 1/2 tsp dry yeast 
• 1/4 tsp salt 
• 1/4 tsp sugar
• 2 tsp greek yoghurt, room temperature  
• 2 tsp melted ghee
• 50ml milk, room temperature

Method

1. Mix all the ingredients together in a bowl until they begin to stick together.
2. Tip the mixture onto a work surface and knead for 5 minutes. The dough should become smooth and supple. 
3. Lightly oil a medium size bowl and place the dough inside. Cover with cling film and rest for 1 hour or until the dough has doubled in size. 
4. Use a knife to cut the dough into 2 pieces and roll them into a ball shapes.
5. Lightly dust your work surface and dough pieces with a little flour.
6. Roll the divided dough into round disks, approximately 12cm in diameter.
7. Heat a heavy bottom frypan over medium-low heat and lightly grease the base with cooking spray or oil.
8. Cook the naan for 1-2 minutes on each side or until the dough has bubbled up and starts to brown slightly.

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Prawn Masala

This recipe is a simple yet luxurious way to elevate fresh or frozen prawns into a complex curry. The warming spices nicely compliment the plump and buttery pieces of shellfish. Serve with rice or your favourite Indian flatbread.

Serves - 2 as part of a shared meal

Time - 30 minutes 

In a bowl, combine the prawns, turmeric and salt and marinate for an hour or overnight in the fridge. Heat a heavy bottomed skillet over medium-low heat and pour in the oil or ghee. Add in the onions and gently caramelise for 5 minutes, stirring occasionally. Add the spice blend followed by the garlic, ginger and chilli. Fry for a minute to release their fragrance, ensuring nothing sticks to the bottom of the pan. Next, add the tomatoes and the water. Cook until the they begin to soften and the sauce thickens to a gravy like consistency. To finish, combine the prawns with the masala and gently simmer until they are just cooked through. Garnish with coriander and serve.

Ingredients 

• 150g prawns, tails on & shells removed
• ½ tsp turmeric
• ¼ tsp salt
• 2 TBL vegetable oil or ghee
• ½ brown onion, diced
• 1 garlic clove, minced
• 2cm ginger, minced
• 1 chilli, diced 
• 1 tomato, diced
• 1/2 cup water
• chopped coriander for garnish 

Spice Blend

• ½ tsp garam masala
• ½ tsp kashmir chilli
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp black pepper

Method 

1. In a bowl, combine the prawns, turmeric and salt and marinate for an hour or overnight in the fridge.
2. Heat a heavy bottomed skillet over medium-low heat and pour in the oil or ghee.
3. Add in the onions and gently caramelise for 5 minutes, stirring occasionally.
4. Add the spice blend followed by the garlic, ginger and chilli. Fry for a minute to release their fragrance, ensuring nothing sticks to the bottom of the pan.
5. Next, add the tomatoes and the water. Cook until the they begin to soften and the sauce thickens to a gravy like consistency.
6. To finish, combine the prawns with the masala and gently simmer until they are just cooked through.
7. Garnish with coriander and serve.

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Aloo Gobi - Potato Cauliflower Curry

This classic North Indian curry combines two creamy crowd-pleasing vegetables: potatoes and cauliflower. It's rich in turmeric and nutty spices and makes an ideal side or stand-alone dish. 

Serves - 2

Active Time - 30 Minutes

Total Time - 30 Minutes

Ingredients

• 2-3 TBL ghee or butter
• ¼ cauliflower, sliced into florets 
• 1 large potato, sliced into thick batons
• ½ red or brown onion, sliced
• 2 garlic cloves, minced 
• 2cm ginger, minced 
• 1 tomato, diced 
• ¼ tsp cumin seeds 
• ¼ tsp ground turmeric
• ¼ tsp Kashmiri chilli powder
• ¼ tsp salt
• pinch asafoetida (optional)
• 100ml-150 water
• ½ lemon, juiced 
• chopped coriander to serve

Method

1. Heat a heavy-bottomed skillet over medium heat. Add 1 TBL ghee and fry the cauliflower until golden brown and tender in the centre. Remove and set aside.
2. Boil the potatoes for 6 minutes. 
3. Add another TBL of ghee to the pan and repeat this process with the potatoes. Remove and set aside.
4. Preheat a pan to medium-low heat and add the 1 TBL of ghee before adding the onions to the pan. Sauté for 2-3 minutes or until they begin to caramelise and soften. 
5. Add in the cumin seeds and cook for 1-2 minutes.
6. Add in the minced ginger and garlic and cook for 30 seconds until fragrant, but not browned.
7. Add in the diced tomato and stir occasionally until it begins to soften.
8. Place the potato  into the pan. Gently mix together. 
9. Fold in the turmeric, Kashmiri chill powder, salt and asafoetida. 
10. Pour in 50-100ml water. Simmer until for 5 minutes until the potatoes become tender. Add in the cauliflower and additional water if necessary and cook for another 2 minutes until the cauliflower has softened.
11. Finish with a squeeze of lemon and garnish with coriander.

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Printed From otaokitchen.com.au 11/21/2024