The menu

• Butter Chicken (for meat eater) 
• Potato and Mushroom Curry 
• Naan Bread 
• Basmati Rice (gluten free)

ZOOM LINK

• Zoom link will be sent to you by email
• If you want to learn more about how to join Zoom meeting here 

PREP BEFORE CLASS? 

• Our recipes below are for 2-3 people. You will make food the charity plus extra portions for your family!
• Get all ingredient ready as we want everyone to cook and not to wait. We recognise the limit of online class with time on the screen!

SPECIAL DIET NOTES 

• Gluten-free - make rice instead of naan bread for you 
• Vegetarian/ Vegan - you can use the mushroom and potato recipes 
• Dairy-free - Replace yogurt with non dairy yogurt, use coconut cream instead of cream
• 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. This has no nut

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Butter Chicken (to be packed for the charity)

This butter chicken, also known as chicken makhani, is a very flavourful dish which you can make as mild or spicy as you like. We love this dish as it can be cooked in one pot and quick. Serve with basmati rice. 

Serving 10 | prep time 15 mins I cooking time 30 min

Ingredients

• 1250 g chicken thigh cut in cubes 
• 5 tablespoon of greek yoghurt
• 5 tablespoon of tomato puree
• 500 ml of water

Spice mix

• 2.5 tsp mild paprika 
• 2.5 tsp chilli powder
• 2.5 tsp garam masala powder
• 2.5 tsp coriander powder
• 2.5 tsp cumin
• 1/4 tsp cinnamon powder
• 1/5 package of saffron crushed

Fresh spice

• 4-5 green chilli chopped
• 4 tsp ginger minced
• 7-8 garlic cloves minced
• 5 large onion diced

Other ingredients

• 5 tablespoon butter for frying the chicken
• 5 tablespoon chickpea flour
• 300ml tablespoons thicken cream 
• few coriander leaf, lemon and cook rice or naan

Method

1. Cut the chicken into cubes and add yoghurt, spice mix and chickpea flour. Leave to marinate for 2 hours or better with overnight.
2. Finely chop the ginger, garlic and green chilli.
3. 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. Add ginger, garlic and green chilli.
4. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock to make sure the chicken is submerged in the liquid. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
5. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves and lemon

Mushroom and Potato Curry (only made this if your family wanting vegetarian meal then you can cook an pack this)

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour.

Serving 10 | prep time 25 mins I cooking time 30 min

Ingredients

• 10 potatoes medium sized , cubed
• 1kg white button mushrooms
• 5 tomato diced
• 500 ml or more water
• 100 ml vegetable oil

Spice mix

• 5 tsp mild paprika 
• 2 tsp chilli powder
• 5 tsp garam masala powder
• 5 tsp coriander powder
• 4 tsp cumin
• 1/4 tsp cinnamon powder
• 1/2 package of saffron crushed (coles or woolworth saffon 0.5g)

Fresh spice

• 4-5 green chilli chopped
• 4 tsp ginger minced
• 8 garlic cloves minced
• 5 large onion diced

Other ingredients

• 5 tablespoons vegetable oil) 
• 5 tablespoon chickpea flour
• 150ml coconut cream 
• few coriander leaf, lemon and cook rice or naan

Method

1. Cut the mushrooms and potato in cubes. Add in the spices and chickpea flour. Dice the tomato. 
2. Finely chop the ginger, garlic and green chilli.
3. Heat oil or butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened but not brown. Add ginger, garlic and green chilli. Add potato and water and cook them for 5 minutes. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until the potato is tender and mixture has thickened slightly. Add the diced tomatoes. 
4. Stir in coconut cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves and lemon

Naan Bread (for the family)

Please make this before the class for better result or we will need to wait until the dough rise which you may not able to cook within the class. 

Serving 2-3 | prep time 15 mins I cooking time 20 min | Proof time 1-2 hours

Ingredients

• 185g bakers flour
• 100ml milk (room temperature)
• 15ml ghee
• 15ml greek yoghurt. 
• ½ teaspoon yeast 
• ½ teaspoon salt 
• ½ teaspoon sugar
• Ghee and sea salt

Method

1. Mix all ingredients together in a bowl

2. Knead for 5 minutes, or until the dough becomes smooth and supple. 

3. Lightly oil a steel bowl, rest the dough, covered for 1 hour until it begins to rise. 

4. Divide into 4 pieces. 

5. Use a rolling pin to roll it into roughly 12cmx12cm disks.

6. Broil on high heat until 1 side puffs up. Flip.

7. Garnish with garlic oil, ghee, sesame seeds and sea salt.

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Basmati Authentic Indian Rice (to be packed for the charity)

This is a savory Indian style rice dish flavored with spices. Soaking the basmati rice before cooking will make it better. Serve with your favorite Indian curry or dal (lentils). Make sure you can take the spice out or warn people not to eat into the chunk of spices!

Serving 6 | prep time 5 mins I cooking time 45 min

Ingredients

• 500g basmati rice, rinsed and soaked in water for 30 minutes
• 650 water
• 1 x 3cm stick cinnamon
• 5-6 pcs cardamom pods
• 5-6 pcs cloves
• 1 pinch package of saffron
• 1 tablespoons ghee or butter
• 1 teaspoons salt

Method

1. Rinse the basmati rice under cold water to get rid of some of the excess starch. 
2. Place the rinsed rice into a rice cooker or lidded saucepan, along with the rest of the ingredients and bring the liquid to a simmer. When the liquid comes to a simmer, place a lid overtop and simmer the rice for 16 minutes. 
3. Turn the heat off and allow the rice to rest for 10 minutes before opening the lid. Pick out the whole spices from the top of the rice and fluff it with a fork before serving. 

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HOW WE RUN THE CLASS?

• Move at your own pace! Sign on to this course at any time, we have created a full library of pre-recorded videos, class notes, and recipes for you to view before the live class sessions. 
• The online cooking sessions are meant to complement your learning. For our live session, you'll cook alongside one of our chefs who will guide you through each recipe. You'll have the opportunity to simply watch or cook alongside with us. During the live session, you'll have the chance to ask questions and interact with some of the other participants as well.  
• When you sign up for 4 classes, you'll be given 6 months of access to our online platform. If you sign up for a single class, you'll have access to our platform for a single week. 
• Before the live cooking sessions, please give yourself a chance to view our platform, see the recipes, watch our videos, and set up your ingredients and equipment to make the online session as smooth and seamless as possible. Let us know if you have dietary restrictions and we'll happily come up with some creative and delicious substitutions for you. 
• After signing up, you'll receive an automatic e-mail with the details for your live cooking session. 
• Prior to the class, we recommend you gather all of the needed equipment, to measure each ingredient, and arrange everything in a logical and reachable space. That way, you can focus on the more fun aspects of the class- cooking, socialising and eating. 

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EQUIPMENT

• a sharp knife and cutting board
• Sturdy sauté pans, large pots
• A set of small mixing bowls. 
• Tea towels and cloths for wiping and cleaning.
• Spatula, tong, serving spoon
• Measuring cups, spoons, and a digital scale

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CAN MY CHILDREN JOIN?

• Children who are attending online cooking classes must be participating with a parent or guardian. 
• Because of the difficulty of the course material, we recommend this program for children ten years old or older.

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CANCELLATIONS AND CHANGE FOR DATES

• We have a no refund policy for cancellations made with less than 48 hours notice. 
• If you purchase vouchers from a 3rd party, you will be bound by their terms and conditions. 

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ABOUT US

OTAO KITCHEN

• Otao kitchen cooking school is a premier food experience venue in Melbourne. We bring you the opportunity to create wonderful food and cooking experience with weekly classes, private, corporate cooking events and food for charity programs. Whether you and your family are seeking some fun, new tastes, new cooking hobbies, cooking tips, and tricks, or simply nurturing your healthy lifestyle. Our classes offer you a unique cooking experience, where you cook, share, eat, bond and explore new foods. See us in the community 

KIDS IN PHILANTHROPY KiP

• Kids in Philanthropy (KiP) has evolved to become one of Australia’s most talked-about dynamic not for profit organization. KiP engages, educates and empowers children and their families, with hands-on experiences to help communities in need and make the world a better place. KiP is delighted to announce our partnership with Otao kitchen. Under the guidance of one of OTAO’s qualified chef’s, you will learn to prepare food for home and for your charity. These meals will then be donated to our charities.

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FREQUENT ASKED QUESTIONS 

• Allergies We are unable to cater for children with Anaphylaxis.  Common allergies can mostly be catered for.  Please feel free to email us hello@otaokitchen.com.au with any questions or concerns.
• Hygiene. Hygiene is a priority when cooking with the children and just like a professional kitchen, they will practice it in class.  They will be taught the importance of washing hands when handling food and how often they should wash.  They use disposable gloves when required and learn how often and when they need to be changed.
• Cut and injure during cooking?  Our staff will take all precautions necessary in showing you safe and correct cooking techniques throughout the class. In the unlikely event, you sustain an injury, please stay calm and seek first aid and call an emergency. Due diligence is of course required on your behalf whilst undertaking the class and in use of the cooking utensils and equipment.
• What the fee included Cover the cost of chef, venue, ingredients, and admin. 
• Payment & Booking Full payment for the Term is required when making the booking prior to commencement
• Booking the class for private party $320 is the minimum spend for groups from 10 people. We can cater for a larger group of up to 100 guests. 10% of the fee will be donated to Kip if you mention them.
• What is your cancellation policy? Within 7 Days of your event: - If Cancelled: Full balance of your scheduled event will be paid and no refund or reschedule; we can give you credit for the next class. If Rescheduled: please email us hello@otaokitchen.com.au. Missed Classes? If participants are unable to attend a class, provided you give 24 hours notice, a make-up class can be arranged.