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Indian Cooking Class Recipes Guide

The Indian cooking class provides instructions for making chicken curry, yellow dahl, aromatic rice, cumin and mint raita, and naan bread. The chicken curry is made with deboned chicken, tomatoes, spices and coconut milk. Yellow dahl is a lentil dish made with red lentils, onions, garlic, ginger and spices. Aromatic rice is basmati rice cooked with saffron, cinnamon and other spices. Cumin and mint raita is a yogurt-based sauce with cucumbers, cumin and mint. Naan bread is a flatbread made with yeast, flour, yogurt and milk.

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241 views2 pages

Indian Cooking Class Recipes Guide

The Indian cooking class provides instructions for making chicken curry, yellow dahl, aromatic rice, cumin and mint raita, and naan bread. The chicken curry is made with deboned chicken, tomatoes, spices and coconut milk. Yellow dahl is a lentil dish made with red lentils, onions, garlic, ginger and spices. Aromatic rice is basmati rice cooked with saffron, cinnamon and other spices. Cumin and mint raita is a yogurt-based sauce with cucumbers, cumin and mint. Naan bread is a flatbread made with yeast, flour, yogurt and milk.

Uploaded by

walterpchen
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
  • Chicken Curry
  • Yellow Daal
  • Aromatic Rice
  • Naan Bread
  • Cumin & Mint Raita

Indian Cooking Class

Chicken Curry
Yellow Dahl
Aromatic Rice
Cumin & Mint Raita
Naan Bread

Chicken Curry Method:

3 deboned chickens – reserve bones for stock In a heavy saucepan brown off the onions then
6 tomatoes - blanched, peeled, seeded & chopped add garlic, chilli and ginger. Add curry leaves and
3 tsp coriander seeds - toasted and ground rest of spices. Make sure to toast the spices to
4 onions – diced release the flavours to gain maximum flavour and
1 knob grated ginger (thumb size) prevent them going bitter. Add the chicken and
3 bay leaves toss in the spices to coat evenly. Cook for 15-20
4 tsp turmeric mins.
1 tbsp curry powder
¼ cup ghee/veg oil Add the chicken stock to 1 inch below the level of
5 curry leaves the chickens. Bring to the boil and then simmer
5 green chillies or 4-5 whole cayenne peppers uncovered for approximately 20 mins or until
chicken stock to cover cooked. Check consistency to make sure sauce
400ml coconut milk or yoghurt isn’t reducing too much, if so add a little more
Coriander leaves to garnish stock.

Add coconut milk or yoghurt and serve garnishing


with coriander leaves.

Yellow Dahl Method:

500g red lentils Sauté onions, add garlic and ginger and cook until
2-3 onions – small diced pieces caramel coloured. Add turmeric and garam masala.
3 cloves garlic – minced Heat spices to release aroma. Add rinsed lentils
1 tbp ginger – grated and tomato concasse. Stir to coat lentils with
2 tbsp garam masala spices. Add liquid to cover and vegetable bouillon
1 tbsp turmeric cube. Bring to boil and then reduce heat to
3 tomatoes – blanched, peeled, seeded & chopped simmer for approximately 30-40 mins. The liquid
(concasse) should all be absorbed (watch not to catch on the
1 bay leaf bottom of pan).
2-3 red chillies
Aromatic Rice Method:

Ghee/vegetable oil Rinse rice and leave to dry. In a pre-heated pan


1kg basmati rice add ghee/oil and warm. Add onions and garlic.
2 onions Sauté and add saffron strands and spices. Release
2 cloves garlic aromatics then add rice. Stir for approximately 5
2 star anise mins then add warm stock and stir. Bring to the
few strands saffron boil and reduce heat and cover. Cook for
1 stick cinammon approximately 20 mins.
3-4 cardamon pods
2 bay leaves
chicken stock

Cumin & Mint Raita Method:

1 cup of sheeps milk yoghurt Slice cucumbers in half, take out the seeds and cut
2 cucumbers into small diced pieces. Combine all ingredients
1 tsp cumin and season to taste.
½ clove garlic (mash with salt)
Salt, pepper and lemon juice to taste
Mint for garnish

Naan Bread Method:

2 tsp dried active yeast Pre-heat oven to 140oC/275o F. Place yeast, sugar
2 tsp sugar and a little warm water in small bowl. Stir to
400g/14oz plain flour dissolve and leave to set in warm place for 5
½ tsp salt minutes. Combine rest of dry ingredients. Stir oil,
1 tsp baking powder yoghurt and milk into dry mix then add yeast
2 tbsp vegetable oil mixture. Kneed dough for 10 mins. Cover with
4 tbsp yoghurt plastic wrap and leave to rise in warm place for 10
4 tbsp milk mins.

Divide into 8 balls making sure they are evenly


divided and rounded. Roll into long oval shapes
5mm/¼ inch thick. Place on greased baking tray
and cook for 10-15 mins.

Note: They should be soft and crumbly not chewy.


Don’t roll too thin or they will become crispy.

Indian Cooking Class Chicken Curry Yellow Dahl Aromatic Rice Cumin & Mint Raita Naan Bread Chicken Curry
Aromatic Rice Ghee/vegetable oil 1kg basmati rice 2 onions 2 cloves garlic 2 star anise few strands saffron 1 stic

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