We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

Recipes/ Materials List

Thank you for enrolling for the one day Indian Delights from 10am to 4.00pm.

The aim of this experience is to gain knowledge and confidence in preparing simple

dishes with accompaniments to amaze your family and friends and satisfy the taste

buds.

You learning journey will begin with a demonstration of how to make Chai (spice tea) and Nasto (a savoury snack) followed by a taster and a chat with fellow guests. You will be given a short Health and Safety briefing. Rashmita will talk you through the Menu and plan for the day.

Then it is all hands on preparation and tasting of ingredients through group work,

discussion and demonstration.

At 12.30pm time to stop for light lunch, which will consist of dishes which we have prepare

during the morning.

After lunch you put into practice the skills gained and begin to make your own signature

dishes using the recipe mixes provided.

I will be on hand throughout the day to advise and help as required.

You will need to bring with you:

Recipes, Ingredients and utensils as listed on the recipe mixes.

Packed lunch if you wish (taster banquet will be provided to enhance your learning all cooked by myself), mug (tea or coffee will be provided).

3-4 Tea towels, washing up liquid, dish cloth, apron.

Pen, paper, money just in case you have forgotten something and need to go and purchase the item.

Suitable containers to transport home safely the prepared dishes (some may be hot and may have a lot of liquid).

All recipes are for 4 to 6 helpings.

Course Title Indian Delights Tutor Name Rashmita Shah

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

Should you have difficulty in obtaining any of the key ingredients, please provide me with

24 hours notice and I will be happy to obtain and provide these for you at cost.

I look forward to meeting you all.

Rashmita Shah

Any queries, reach me on e-mail: rashmitashahcookery@gmail.com

Learners are free to prepare any of the following recipes below. Please bear in mind

the session is 6 hours in length and is a combination of demonstration and practical**

Please note some basic equipment maybe available at the venue for us to use, but you

may wish to bring your own just in case.

How many recipes do I need to cook on Saturday?

The answer is 'as many as you believe you can in a 6hour period bearing in mind; the

session does involve demonstrations: some discussion and how quickly you work.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

Paratha

Tasty crispy yet soft Indian flat bread, with papad and freshly made chutney, served

with masala tea as an indulgent Indian breakfast.)

Served with papad, green chutney and masala tea/coffee

Pava Batata

(A delicious combination of potatoes and flattened rice cooked in spices to give

delicious tastes and textures of sweet, sour, soft and crunchiness all in one.)Served

with sev, yoghurt and mint lemonade

Chana Chatt

(A Chatt is a mixture of assorted boiled lentils, potatoes and chopped onions, topped

with assorted chutneys. Displayed like an erupted volcano with sprinkle of the special

Chatt masala and sev.)

Served with Puri, sev, onions, green chutney, yoghurt, tamarind Chutney and mango

Lassi

Semolina Halva

(A sweet dessert that can be eaten with a main meal or on its own. Usually made on

special occasions and various Puja. (Hindu prayers))

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

PAPAD (PAPPADAM) - a thin crispy spicy flat bread made out of moong, rice or urad dal Utensils: Flat bottomed frying pan to fit the Papad, tongs or fish slice, paper towel, plate, airtight container to store the cooked papad.

Ingredients 4 Papad (Papadums) – Can be found on the Asian aisle of most supermarkets or Asian stores Method

1. Place the frying pan onto a medium flame.

2. When it is hot place the papad onto it and gently press. You will see blisters

appearing, this is a sign of the papad is being cooked.

3. Turn the papad over and repeat.

4. When there are no signs of uncooked areas place on a plate to cool.

5. When cool store in an airtight container to keep them crispy.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

PARATHA

Utensils: Large bowl, jug, non-stick frying pan, small bowl, spoon, fish slice, large

spoon, butter knife, plate, kitchen roll, rolling pin, flat surface, cling film, saucer and

foil.

Ingredients Preparation

¼ pint vegetable oil Place into a small bowl with spoon. (To be used in small

amount during the cooking of each Paratha.)

50g plain flour Place in a saucer and set aside.

200g wholemeal flour

(chapatti atta), 1 tbsp

oil.

Place flour and oil into a large bowl and rub together using

one hand, as you would do when making pastry.

4-5 fl oz luck warm

water.

Adding the water gradually, mix the water and flour together

with one hand to create soft pliable dough (You may find that

you do not need to use all the water).

Knead the dough for 3-4 minutes using both hands and set

aside. Cover it to stop it from drying out and leave to stand

for 10-15 minutes.

Method

1 Apply a little oil to the palms of your hands and knead the dough again for 1-2 minutes, then divide into 8 equal parts.

2 Roll each part to form a golf ball, making sure there are no cracks. Flatten it and coat with plain flour. Place onto a flat surface and roll into circles each with a diameter of approximately 6 inches. Repeat with the rest of the dough.

3 Place all rolled out paratha onto a tea towel and cover with another tea towel to stop them from drying out.

4 Preheat the frying pan on fairly high heat. When the frying pan is hot add a little oil (taking care the pan is not too hot to cause a fire.) Gently place the rolled Paratha into the pan. With a spoon press and rotate it to ensure cooking is even. (Control of the temperature is essential at this stage of the cooking, if it is cooking too quickly turn the heat down or turn the heat up a little if the cooking process is too slow). After 20 to 30 seconds lift the Paratha to see if it has blistered. If not return and press again and repeat. Now turn the Paratha over and add a little oil on to the curved edge and with a spoon gently press and rotate it to ensure cooking is even. Check by lifting

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

the Paratha and looking to see if it is golden brown. Turn and finish cooking the first side.

5 When cooked place on foil and cover to keep warm until ready to eat 6 Continue the process with the remaining rolled paratha.

GREEN CHILLI CHUTNEY

Utensils: Chopping board, knife, assorted small dishes to store spices, 2 bowls, spoons,

jar with a lid, mortar and pestle or alternatively something which can puree the

ingredients.

Ingredients Preparation

Ginger approx 2” long and roughly chopped, 4-5 cloves

fresh garlic cloves, ½ green pepper (capsicum) deseeded

and roughly chopped, 1 fresh green chillies roughly

chopped (start with half as it all depends on how hot you

prefer the chutney), ½ tsp salt, 1 tsp sugar, 3 tbsp lemon

juice, 1tsp ground cumin powder, 1 bunch fresh coriander

chopped

1 Place ginger, garlic, pepper, chilli, salt, sugar, lemon juice, cumin and coriander into a food processor.

Method

1. Liquidize, grind or pound together all the ingredients until it resembles a fine paste.

2. Taste and if necessary add additional ingredients to adjust the taste to achieve the desired result.

N.B. If you experience any difficulty with the liquidising, grinding or pounding, the

addition of a little water or alternatively a little more lemon juice will assist with this

process.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

PAWA BATATA - A combination of potatoes and flattened rice cooked in spices.

Utensils: Large bowl, small bowl, saucepan, chopping board, knife, wooden spoon,

large spoon, sieve and dishes to measuring spices into, container to take home the

prepared dish.

Ingredients Preparation

2 tbsp oil Place oil into a saucepan and set aside.

1 tbsp cumin seeds, 5-6 curry leaves, ½

tsp hing (asafoetide).

Place into a small dish and set aside.

1-cup pawa (thick flattened rice.) Measure the rice into a large bowl and set

aside.

1 small potato. Cut into small cubes and set aside.

¼ cup sweet corn. Place in a small dish and set aside.

1 small onion. Finely chopped and set-aside.

1 fresh green chilli finely chopped, ¼

inch fresh ginger grated, ¼ tsp turmeric.

Place chilli, ginger and turmeric in a small

dish.

Handful of fresh coriander chopped

including stalks.

Place coriander in a separate small dish.

Lemon juice and salt to taste.

Method

1. Place the saucepan with oil onto a medium heat and follow the vaghar process using cumin seeds, curry leaves and hing.

2. Add the onions, chilli, ginger, turmeric and sauté until the onions are tender and changed into a light golden colour.

3. Add the potatoes and sauté for a couple of minutes. Add salt to taste. 4. After 2-3 minutes check that the potatoes are cooked. 5. Once the potatoes are cooked add the sweet corn and mix well for 1 minute. 6. Add water to the pawa (thick flattened rice), strain, to remove all excess water

and add to the saucepan with the potato mixture. 7. Mix everything together, lifting the mixture from the base of the saucepan, as

you don’t want to mash the potatoes and pawa. 8. Add the coriander, salt and lemon juice and mix well so that all the mixture is

blended with the spices. 9. Fluff it up with a fork and serve hot.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

MINT AND YOGHURT CHUTNEY

Utensils: Bowl, spoon, jar with a lid

Ingredients

1 tsp mint paste, small pot yoghurt.

Method

1. Place above ingredients into a bowl and mix well. 2. Taste, and if required add additional ingredients. 3. Let it stand for 1 hour for all the flavours to infuse. 4. Transfer into a serving dish.

TAMARIND CHUTNEY

Utensils: Saucepan, sieve, bowl, spoon, jar with a lid.

Ingredients

½ cup ambli (tamarind in a block), cup of soft dates or gur (jaggary) to taste, salt to

taste

Method

1. Place the ambli and dates into a saucepan and add water so that they are covered.

2. Place on medium heat and when the water starts to bubble turn the heat low and simmer for 5 minutes.

3. Take off the heat and with a spoon press the mixture. 4. Let it is cool press through a sieve to remove all the fibre leaving you with a

thick smooth pulp. 5. Season with salt. 6. Store in an airtight container.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

CHANA CHATT - a mixture of assorted boiled lentils, potatoes and chopped onions,

Utensils: 7 small bowls, chopping board, knives, 2 large bowls, wooden spoon,

measuring spoons, slotted spoons, two desert spoons, jug, container to take the dish

home in.

Ingredients Preparation

1 tin chick peas 2 Open and rinse in water several times and set aside in a bowl.

1-2 potatoes Boil the potatoes in the skin until cooked.

Peel the skin off and cube the potatoes

and set aside into a bowl.

1 small bag puffed rice (from Asian grocery

store)

Transfer into a bowl

4-6 oz roasted peanuts Transfer into a bowl

1 onion Finely chop and place into a bowl

Green chutney See recipe

Tamarind chutney See recipe

Yoghurt chutney See recipe

Sev (from Asian grocery store) Transfer into a bowl

Fresh coriander Finely chop the coriander and place into

a bowl.

Chatt masala (from Asian grocery store) Place into a small dish just before

needed.

Method

This process is best done just before it is going to be eaten or served.

Place chickpeas in the middle of the dish you are going to serve the Chatt in. Top it

with potatoes, puffed rice, peanuts, onions, green chutney, tamarind chutney, yoghurt

chutney, sev, coriander and a sprinkle of Chatt masala. Then enjoy as all the flavours

explode in your mouth with each mouthful.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

MANGO LASSI

Utensils: Large jug, whisk, tin opener, spoon, cup

Ingredients

Yoghurt, milk, mango pulp, ice cubes, nutmeg powder.

Method

1. Place per person 2 tbsp yoghurt, ¼ cup milk and ¼ cup mango pulp into a jug and whisk.

2. Add ice cubes and serve in individual glasses garnished with nutmeg.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

SEMOLINA HALVA (Sooji no sairo) -

Utensils: Large saucepan, bowls, chopping board, knives, wooden spoon, scales,

measuring spoons, jug, container to take the prepared dish home.

Ingredients Preparation

250gm coarse semolina (Sooji) 3 Measure and set aside.

150-200gm ghee Place in a large saucepan.

500ml. boiling water, few strands of saffron

(optional), 150gm sugar (Adjust according to

taste).

Dissolve sugar and soak saffron in

hot water and keep aside.

50gm. almonds/cashew nuts chopped

coarsely, 1tbsp raisins, ½ tsp cardamom

powder.

Place in a small dish.

Method

1. Place the saucepan with ghee onto medium heat. 2. Add semolina and fry on medium heat until darker brown in colour. It gives out

a distinctive aroma of roasting semolina and the ghee should begin to separate from the semolina.

3. Add the sugared water with saffron. Cook for 2-3 minutes, stirring frequently. Wear oven gloves or wrap a kitchen towel around your hand while stirring, because bubbling semolina splashes all over and may scald your hand.

4. When the mix becomes thick and begins to come off the pan, add the nuts, raisins, cardamom powder and mix well.

5. Serve hot.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.