Indian Cooking Class Master

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INDIAN COOKING MASTER CLASS


Feb Apr Jun Aug Oct Dec

Explore food of North India and food of South India in this cooking class. You will see climate, culture and food changes from each of these regions of India. You also learn these differences in cooking styles, techniques and flavour profile, this delicious cultural journey is for you right here.

We will make cashew vegetable curry - a north Indian layered rice dish of marinated vegetables in aromatic spices. Famous from the south comes traditional Vindaloo, morsels of chicken Tandoori simmered in a sweet, sour and hot sauce, tempered with curry leaves, handmade garlic naans, plus more...

Enjoy with meal, a cooling Indian spiced refreshing drink to round out this delicious meal. Get a taste of both the north and the south in this adventurous class!

  • Beef Vindaloo 
  • Tandoori Chicken
  • North India's Vegetable & Cashew Biryani 
  • South Indian Warm mildly spiced Carrot & Cabbage Salad
  • Festive Rice
  • Handmade Sesame Garlic Naan piping hot from the oven!

Vegetarians are welcome. Please contact us for a vegetarian substitute.

 

BEEF VINDALOO

Vindaloo is one of the hottest curries you can get. The recipes with origin from Portuguese. Traditionally this curry has tomatoes, onions and load of chillies. 

INGREDIENTS 

Serves 2 people Time: 45 min to cook and prep. Level: Medium 

THE SPICE

  • 1 teaspoon hot chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon masala
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric

THE DISH 

  • 2 tbsp canola oil
  • 1 medium onion
  • 70g Vindaloo Spice Paste
  • 250g diced beef
  • 200g canned chopped tomatoes
  • 2 table spoon of white vinegar or apple cider
  • 100ml water

METHOD

  1. In a medium saucepan, gently cook onions in oil with lid on for 10 minutes until golden.
  2. Stir in Spice Paste, fry for 3 minutes.
  3. Add beef and fry until sealed.
  4. Add tomatoes cook for 5 minutes to reduce.
  5. Add water, mix well, cover, simmer gently for 40 minutes, until beef is cooked.

Equally delicious with chicken, lamb, prawns or vegetables.


TANDORI CHICKEN

This low at curried chicken recipe is packed full of flavour for you and your family. It's quick to cook and the marinade does all the work  to make them yummy who needs takeaways?

INGREDIENTS 

Serve 4 Time Prep and cook 45min Level Easy

THE MARINADE

  • 150ml Greek yogurt
  • 3cm piece ginger,
  • 4 garlic cloves crushed and chopped
  • ¾ tsp garam masala
  • ¾ tsp ground cumin
  • ½ tsp chilli powder
  • ¼ tsp turmeric

THE CHICKEN 

  • 1 lemons juice only
  • 2 tsp paprika
  • 1 red onion, finely chopped
  • 800g skinless chicken thighs cut into 
  • vegetable oil, for brushing

METHOD

  • Mix the lemon juice with the paprika and red onions in a large shallow dish. 
  • Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
  • Mix all of the marinade ingredients together and pour over the chicken. 
  • Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
  • Heat the grill. Lift the chicken pieces onto a rack over a baking tray. 
  • Brush over a little oil and grill for 7 mins on each side or until lightly charred and completely cooked through.

 

 

SOUTH INDIA WARM MILDY SPICED CARROT AND CABBAGE SALAD

Serve 4 Time Prep and cook 25 min Level Easy

 

INGREDIENTS

  • Cabbage 2-3 cups Shredded
  • Carrots 2-3 grated
  • Green Pepper 1 Julienne
  • Green Chillies 3
  • Curry Leaves 2 sprigs
  • Mustard seeds 1 tsp
  • Five spice - a generous pinch
  • Lemon juice 1 tbsp
  • Sugar 1 tsp
  • Oil and Salt to taste

 

METHOD

  1. Heat oil in a pan. Add the mustard seeds. When it sputters, add the curry leaves, slit green chillies, five spices.
  2. When it sizzles, add the cabbage. Stir fry for a couple of minutes.
  3. Add the carrots and peppers. Stir fry for a couple of minutes.
  4. Cover and cook for another minute or 2. Just make sure the vegetables are slightly cooked, but have a crunch.
  5. Add salt, sugar (skip if you do not like the sweetness), lemon juice. Mix and switch off.
  6. Serve as a salad or a side dish.

 

NORTH INDIA'S VEGETABLE AND CASHEW BIRYANI

 

Great Vegetable Dish that can be eaten on its own or make to go with other curry dishes. 

INGREDIENTS 

Serves 2 people Time: 45 min to cook and prep. Level: Medium 

  • 1/2 large onions, halved and thinly sliced
  • 1 tbsp canola oil
  • 1cm piece fresh root ginger shredded
  • 15g curry paste
  • 1/2 cinnamon sticks
  • 2 green cardamom pods
  • 1-star anise
  • 60g diced potatoes
  • 1/4 small cauliflower, cut into small florets
  • 60g Greek yogurt
  • 50g frozen peas
  • 1/2 pinches saffron½ tsp to make rosewater
  • butter, for greasing
  • 50g roasted, salted cashew nuts

 

METHOD

  1. Fry the onions in the oil for 8 mins until soft and starting to colour. Add the ginger, then cook for 2 mins more.
  2. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower.
  3. Pour in 50ml water, cover 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and peas with pinch of salt.
  4. Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drizzle over the rosewater mixture and this can be chilled overnight until ready to eat.
  5. When the biryani is hot and ready to serve, gently toss through the onions and coriander.

 

FESTIVE RICE

Serve 4 cups Time 5 min prep, 15 min cooking and 35 min holding Level easy

 

INGREDIENTS 

  • 1 cup of basmati rice
  • 2 1.75 cup of water
  • 1 pinch of salt

METHOD

  1. Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. 
  2. Fill up the bowl 1 more time and let the rice soak for 30 minutes.
  3. At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
  4. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
  5. At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!

 

HANDMADE BUTTER GARLIC NAAN 

Serve 4-5 naan Time 20 mins prep and 20 cooking Level Easy 

THE NAAN BREAD

  • 1 cup maida or all-purpose flour
  • 1/2 tsp dry yeast
  • salt to taste
  • ½ tsp sugar
  • 30 ml warm water
  • 30 ml milk
  • 30g Greek yoghurt
  • 1 tsp oil

GARLIC BUTTER MIX + GARNISH

  • 1 tasp of Garlic finely chopped
  • 4 table of butter melt 
  • 1 tasp coriander

 

METHOD

 

  1. Add dry yeast, salt and sugar in a bowl. Mix well. Add water, yogurt and oil. Make it into a dough.
  2. if sticky then add more flour and knead dough kneed well and make a non-sticky soft dough and add some more oil.
  3. Cover with moist cloth and rest for minimum of 1 hour and after an hour.
  4. Divide the dough into 4 balls.
  5. Dust with some flour and roll to oval shape using rolling pin. make sure you do not make too thin nor thick.
  6. Apply water on one side of naan and grill on a hot pan on stove with slightly press to even sesame on the naan.
  7. Brush some garlic butter over the naan and flip the naan upside down and cook naan till they turn golden brown
  8. Remove brush more butter and serve hot 

ESSENTIAL INGREDIENTS 

per person.

MEATS

  • Beef fillet 150g        
  • Chicken Breast       
  • Chicken Thigh 150g          

VEGETABLES

  • Cabbage green       handful
  • Capsicum Green     ¼ small one
  • Capsicum Red         ¼ small one
  • White Onion  1 unit
  • Cauliflower   handful
  • Potato 1 unit

HERBS 

  • Curry Leaf 1-2 sprig
  • Coriander Herbs 1-2 sprig
  • Garlic  2 cloves
  • Ginger 1 cm
  • Shallots 1 each
  • Cirtrus lemon ½

 DRY GOODS

  • Flour   1/2 cup
  • Yeast 
  • Oil Canola
  • Onion             1 unit
  • Rice Bamasti            60g
  • Sugar white 
  • Tofu    just incase
  • Sesame seed some
  • Cashew Nuts            30g each
  • Tomato chopped 1/2
  • Ghee

SPICES

  • Bay leaf
  • Cardamom pods
  • Cinamon      
  • Cinamon stick         
  • Corriander   
  • Curry 
  • Mustard seed          
  • Nutmeg         
  • Paprika         
  • Pepper Black           
  • Pepper Cajun          
  • Pepper White          
  • Saffron          
  • Salt table      
  • StarAnis        
  • Turmeric       
  • Tuscan          
  • Five spices   
  • Masala          
  • Cumin           
  • Paprika              

DAIRY 

  • Butter 15g
  • Yoghurt 15g

 

TASTE OF INDIAN COOKING CLASS 

Jan Mar May Jul Sep Nov

Our most popular class features signature Butter Chicken, a rich and creamy dish from northern India with succulent morsels of boneless chicken cooked in a smooth, velvety yogurt sauce with cream and aromatic spices. You also make vegetarian curry dish with cauliflowers and peas, salad and rice plus naan bread.

  • Butter Chicken, a restaurant favourite you can make at home!
  • Rogan josh - lamb curry of Persian origin, now popular in the Kashmir area
  • Aloo Gobi, Cauliflower and Potato Curry with Peas
  • Steamed Basmati Rice
  • Handmade Naan bread with garlic and coriander

 

 

BUTTER CHICKEN 

Butter chicken or murgh makhani is a dish from the Indian subcontinent of chicken in a mildly spiced curry sauce.

Serve 2-3 people Time 10 min prep 25 min cooking Level Easy

 

INGREDIENTS

  • 600g chicken thighs cut into 2cm cubes
  • 4 cloves garlic chopped
  • 2cm piece ginger peeled and chopped
  • 1 green chilli, chopped
  • 2 tbsp thick yoghurt/ Greek yoghurt
  • 2 tsp chickpea flour
  • 1 tsp mild paprika
  • ½ tsp chilli powder 
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin
  • Pinch cinnamon powder
  • Pinch of saffron crushed
  • Salt to taste
  • 20g Butter for frying 
  • 1/4 cup of thicken cream
  • 1 brown onion sliced
  • Lemon for juice 
  • Coriander leaves
  • Rice to serve

METHOD

  1. Cut the chicken into cubes.
  2. Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste then mix in the yoghurt with the chickpea flour in a bowl to get rid of any lumps to form a thick paste like consistency.
  3. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala, coriander powder, ground cinnamon, saffron and salt.
  4. Add the chicken pieces in the marinade and mix well to coat them. Leave to marinate for 2 hours or better with overnight.
  5. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened.
  6. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil.
  7. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
  8. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves and lemon

 

ROGAN JOSH LAMB CURRY

Serve 2-3 people Time 10 min prep 25 min cooking Level Easy

INGREDIENTS

  • 500G boneless lamb shoulder cut into cubes
  • 1 cm fresh ginger, peeled and coarsely chopped
  • 4 garlic cloves, peeled
  • 120ml water or chicken stock
  • 5 tablespoons vegetable oil
  • 5 whole cardamom pods
  • 1 bay leaves
  • 3 whole cloves
  • 5 whole peppercorns
  • 1 cinnamon sticks
  • 2 medium onions, peeled and finely chopped
  • 1/2 tsp ground coriander
  • 1 tsp cumin seeds
  • 2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 3 tasp plain yogurt
  • 1 pinch of garam masala
  • 1 pinch of white pepper

METHODS

  1. Crush the ginger, garlic in to a smooth paste.
  2. Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in several batches and set to one side.
  3. Put the cardamom, bay leaves, cloves, peppercorns and cinnamon into the same hot oil until they have some colour.
  4. Now add in the onions and fry until they turn a medium brown colour then dd ginger garlic paste and stir. Add the coriander, cumin, paprika, cayenne, and salt. 
  5. Place the fried meat cubes and add all the juices and yoghurt and water or chicken stock.  Bring to the boil, remove all the browned spices off the sides and bottom of the pot. 
  6. Cover and cook on low for an hour. Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid. Remove fat that collects in the pot.
  7. Sprinkle the garam masala and black pepper over the meat before you serve.

 

ALOO GOBI, CAULIFLOWERS AND POTATO CURRY WITH PEAS

A favourite vegetable dish in India with cumin, coriander, turmeric, red-pepper flakes, coriander. This can be a side dish or vegetarian main dish.

 

Make 6-7 cups Time 10 min prep 15 min cooking Level Easy

 

INGREDIENTS

 

  • 4 cup cauliflower cut into large florets 
  • 350g potato about 4 unit, peeled and cut into 1 1/2-inch pieces then steam or boil
  • 1 tasp ground coriander
  • 1.5 teaspoons ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon dried chilli flakes
  • 1 cup canned crushed tomatoes 
  • 1/2 bunch of chopped corriander
  • 1/2 cup water
  • 1 tsp salt
  • 1 cup frozen peas

METHOD

 

  1. In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir.
  2. Put the cauliflower and potatoes and cook. Stir until the vegetables start to soften, about 6 minutes
  3. Add the tomatoes, coriander, water, and the salt.
  4. Bring to a simmer, reduce the heat to low. Cook and covered until the vegetables are tender, about 10 minutes.
  5. Stir in the peas and the remaining coriander and cook  until the peas are tender.

 

 

HANDMADE BUTTER GARLIC NAAN 

Serve 4-5 naan Time 20 mins prep and 20 cooking Level Easy 

THE NAAN BREAD

  • 1 cup maida or all-purpose flour
  • 1/2 tsp dry yeast
  • salt to taste
  • ½ tsp sugar
  • 30 ml warm water
  • 30 ml milk
  • 30g Greek yoghurt
  • 1 tsp oil

GARLIC BUTTER MIX + GARNISH

  • 1 tasp of Garlic finely chopped
  • 4 table of butter melt 
  • 1 tasp coriander

 

METHOD

 

  1. Add dry yeast, salt and sugar in a bowl. Mix well. Add water, yogurt and oil. Make it into a dough.
  2. if sticky then add more flour and knead dough kneed well and make a non-sticky soft dough and add some more oil.
  3. Cover with moist cloth and rest for minimum of 1 hour and after an hour.
  4. Divide the dough into 4 balls.
  5. Dust with some flour and roll to oval shape using rolling pin. make sure you do not make too thin nor thick.
  6. Apply water on one side of naan and grill on a hot pan on stove with slightly press to even sesame on the naan.
  7. Brush some garlic butter over the naan and flip the naan upside down and cook naan till they turn golden brown
  8. Remove brush more butter and serve hot 

ESSENTIAL INGREDIENTS 

per person.

MEATS

  • Lamb Leg 150g        
  • Chicken Thigh 150g          

VEGETABLES

  • White Onion  1 unit
  • Cauliflower   handful
  • Potato 1/2 each
  • Frozen peas

HERBS 

  • Curry Leaf 1-2 sprig
  • Green Chilli 2
  • Red Chilli 1
  • Coriander Herbs 1-2 sprig
  • Garlic  2 cloves
  • Ginger 1 cm
  • Shallots 1 each
  • Cirtrus lemon ½

 DRY GOODS

  • Flour   1/2 cup
  • Yeast 
  • Chickpea flour
  • Oil Canola
  • Onion             1 unit
  • Rice Bamasti            60g
  • Sugar white 
  • Tofu    just incase
  • Sesame seed some
  • Cashew Nuts            30g each
  • Tomato chopped 1/2
  • Ghee

SPICES

  • Bay leaf
  • Cardamom pods
  • Cayenne
  • Cinnamon      
  • Cinamon stick         
  • Corriander   
  • Curry 
  • Mustard seed          
  • Nutmeg         
  • Paprika         
  • Pepper Black           
  • Pepper Cajun          
  • Pepper White          
  • Saffron          
  • Salt table      
  • StarAnis        
  • Turmeric       
  • Tuscan          
  • Five spices   
  • Masala          
  • Cumin           
  • Paprika              

DAIRY 

  • Butter 15g
  • Yoghurt 15g
  • Cream
  • Milk

 

Indian Cooking Class Master

Ingredients

Methods

Indian and Srilankan