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Indian Cooking Master Class
Publish on: 24 October, 2017 | In:m | Author by: Indi Chef
Indian Cooking Master Class
Chicken Tikka Masala
Naan- Festival Bread
Mint Raita- Cucumber Yoghurt
Palak Paneer - Cottage Cheese and Spinach Curry
🌱Ginger paste
100g ginger, peeled and sliced
50g canola oil
Method:
Blend together using a stick blender.
🌱 Garlic paste
100g garlic, peeled
50g canola oil
Method:
Blend together using a stick blender.
🌱 Garam Masala
30g cumin seed
35g coriander seed
2g (4 pc) dried bay leaves
17g green cardamom
12g cloves
10g black peppercorns
8g cinnamon
4g nutmeg
4g star anise
4g black cardamom
3 pcs mace
🍘 Naan Bread
This classic Indian flatbread is traditionally served at festivals or special occasions. It is rich, fluffy and is an indispensable mop for curry and sauces. If you have a pizza stone at home, try cooking this bread on the top rack of your oven using the grill setting.
Serves: Makes 4 pieces
Total time: 1.5 hours
Active time: 20 minutes
INGREDIENTS
185g plain flour
100ml milk (room temperature)
15ml ghee
15ml greek yoghurt.
¾ tsp yeast
½ tsp salt
½ tsp sugar
To serve:
Ghee and sea salt
For garlic naan:
1/2 tsp garlic paste*
1 tsp chopped coriander
METHOD
Place all of the ingredients together in a mixing bowl. Gently bring all of the ingredients together in the bowl until a dough comes together. Knead the dough for 5 minutes, or until the dough becomes smooth and supple. The dough should be very soft but not stick to the table too much when you’re needing it. Avoid adding extra flour, if you can.
Lightly oil a bowl with a little bit of ghee. Ball up the dough and rub a little ghee on top as well. Place the dough inside of the bowl and coat it with a little bit of ghee. Cover the bowl with some cling film or a damp cloth and let it rise for 45 minutes- 1.5 hours or until the dough almost doubles in size.
Divide into 4 pieces. Use a rolling pin to roll it into roughly 10cmx18cm oblong disks.
Let the dough rest, covered under a damp towel for 15 minutes.
To make garlic naan, ¼ tsp of garlic paste across one side of the dough. Sprinkle a little chopped coriander over the surface as well.
Preheat an oven to its maximum temperature. OR, heat a heavy-bottomed skillet over medium heat.
If using an oven, place a baking sheet or pizza stone on the top rack of the oven, using the grill setting, cook the naan bread until it begins to puff up. Then flip it over and cook the other side until both sides begin to brown just a little.
OR, place the naan bread in the skillet and cook the dough for about 1 minutes, until it begins to puff up. For the garlic naan, cook the dough garlic, and coriander side down first. Then flip it over and cook the other side until both sides begin to brown just a little, cooking it for another 1-2 minutes.
🐔 Chicken Tikka Masala
This Indian dish has become a beloved dish all across the globe. The chicken is tenderised with a quick marinade in yoghurt and spices, grilled and then served in a warmly spiced curry. Luscious chicken pieces married with a rich and tangy curry sauce.
Serves: 2
Total Time: 4.5 hours
Active time: 30 minutes
INGREDIENTS
Chicken Marinade:
2 chicken thighs (300g), cut into 3x3cm pieces
1 tsp garlic paste
1 tsp ginger paste
¼ tsp salt
1/4 lemon, juiced
½ tsp garam masala
½ tsp kashmiri chilli
½ tsp cumin
1 tbsp cream
1 tbsp yoghurt
Tomato Masala
3 tbsp ghee
1pc brown onion, finely chopped
½ tsp sugar
½ tsp cumin seeds in
1 dried red chilli, torn in half
½ green chilli, diced
¼ tsp ground coriander
½ tsp garam masala
¼ tsp cumin powder
½ tsp ground turmeric
½ tsp ground kashmiri chilli
1pc tomato (150g), diced
80ml diced, canned tomato or pureed canned tomato
3 tbsp cream
To garnish:
2x2x2cm ginger, thinly sliced
2 sprigs coriander, chopped
METHOD
In a mixing bowl, combine the chicken thigh with the rest of the marinade ingredients. Mix well and let marinate for 4 hours or overnight.
Preheat the grill setting of your oven to 250C and bake for 10 minutes uncovered, or until the chicken takes on some colour and is cooked through.
Heat a heavy bottomed pot over medium-low heat. Add the onion, and cook for 7-9 minutes until it begins to turn translucent and browns a little. Add in the cumin seeds and torn chilli and toast for 1-2 minutes. Add in the ginger paste and garlic paste, and cook for 30 seconds to a minute until fragrant. Add in the ground spices and cook for 1 minute until their fragrance is released in the oil, being careful not to burn the spices. Add in more ghee if necessary. Add the diced tomato, canned tomato, and 40ml of water and cook for 3-4 minutes until the tomatoes begin to soften. Add in the baked chicken and continue simmering until everything thickens to a gravy-like consistency, and you can start to see some of the ghee pooling out of the sauce.
Finally, mix in the cream.
Garnish with a little splash of cream, thinly sliced ginger, chopped coriander and mint.
🍚Basmati- Authentic Indian Rice
This fragrant and subtle rice is elevated by a distinct blend of spices.
Preparation time: 5
Execution time: 20
Serves: 12
INGREDIENTS
1000g basmati rice, rinsed and soaked in water for 30 minutes
1300g water
1x 3cm stick cinnamon
6 cardamom pods
8 cloves
1 pinch saffron
1 tbsp ghee or butter
1/2 tsp salt
METHOD
Rinse the basmati rice under cold water to get rid of some of the excess starch.
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. 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.
🥬️Palak Paneer - Cottage Cheese and Spinach Curry
This creamy and nutritious curry is packed with iron, vitamin A and vitamin K. The spinach and tomato melt into a luscious gravy blanketing chewy cubes of cheese curd.
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Serves: 2
Active time: 30 minutes
Total time: 30 minutes
INGREDIENTS
250g paneer, cubed
Tomato-spinach masala:
3 tbsp ghee
1 brown onion, chopped
2 tsp garlic paste
1 tsp ginger paste
1 tomato, chopped
80ml canned, diced or pureed tomatoes
200g spinach, blanched, refreshed and blended
½ green chilli, minced
2 tbsp yoghurt
3 tbsp cream
Whole spices:
½ tsp whole cumin seeds
1 dried red chilli, torn
Ground Spices:
1 tbsp kasuri methi (dried fenugreek leaves)
½ tsp sugar
½ tsp kashmiri chilli
½ tsp ground cumin
½ tsp coriander powder
½ tsp garam masala
½ tsp turmeric
¼ tsp black pepper, ground
½ tsp salt
To garnish:
1 sprig coriander, chopped
1 sprig mint, chopped
METHOD
To prepare the spinach, place a large pot of boiling water on the stove, with 2 tsp of salt on to boil. Prepare an ice bath. When the water is boiling, place the spinach into the water for 1 minute. Remove the spinach and place it in the ice bath to cool. Blend the spinach into a smooth puree.
Heat 2 tbsp of ghee in a heavy-bottomed skillet over medium heat. Add in the cubes of paneer and fry them until they begin to take on a little bit of colour. Remove them from the pan and set them aside. Turn the heat down to medium-low.
Add a touch more ghee to the pan, if necessary. Add in the whole cumin seeds and fry for 30 seconds to release their flavour. Add in the diced onion and cook for 3-4 minutes until the onion is translucent and beginning to brown slightly around the edges. Add in the ginger, garlic, and green chilli paste, and cook for 1 minute until everything is fragrant. Add in the dried spices, salt, and cook for an additional 1 minute, stirring constantly.
Add in the tomato and cook for 1-2 minutes until they begin to soften a little. Add in 100ml of water and cook for another 2-3 minutes until the tomatoes have become melty. Add the cubes of paneer back to the pan and cook for 1-2 minutes. Add in the spinach puree, and kasuri methi and cook for 2-3 minute until some of the liquid has evaporated. Add in the crean and yoghurt and adjust with salt to taste.
Garnish with a splash of cream, and some chopped coriander and mint.
🥒Mint Raita- Cucumber and Yoghurt Chutney
This refreshing and cooling condiment pairs excellently with the rich and fiery curries of North Indian cuisine.
Active time: 20 minutes
Total time: 20 minutes
Serves: Makes 400ml
INGREDIENTS
230g greek yoghurt
1 lebanese cucumber, grated or julienned
1 tsp garlic paste
1 tsp ginger paste
3 sprigs of mint, chopped
3 sprigs coriander, chopped
½ tsp salt
¼ tsp cumin
¼ lime, juiced
½ tsp honey (optional)
METHOD
Mix cucumber with salt, and allow it to rest for 5 minutes.
Drain and squeeze excess liquid from the cucumber. Mix all ingredients together. Season with salt to taste. If the mixture tastes a little too sour, adjust the raita with a ½ tsp of honey.
Indian Cooking Master Class
Ingredients
Directions
Indian Cooking Master Class
Take a trip down the trail of spices. The nuanced and complex curries of North India are renown globally for their...
Duration 3 Hours
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