Indian Cooking Class Recipes

Marsala Chai

Ingredients:

  • 8 cloves
  • 4 cardamom pods
  • 3 cinnamon sticks
  • 2 inch piece of fresh ginger
  • 6 peppercorns
  • 1 cup 35% cream
  • 3 cups milk
  • 5 black tea bags
  • 8 cups water
  • cup sugar

Directions:

In a mortar, crush the cloves, cardamom pods and cinnamon, or use a coffee grinder. Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Cover and let steep for 3 minutes. Stir the chai, then strain it into a warmed teapot or directly into teacups.


Onion Bhaji (yield 20 ppl)

Ingredients:

  • 500 gm chick pea flour
  • 1 tbsp turmeric
  • 2 tbsp cumin
  • 1 tbsp curry powder
  • 2 tbsp baking powder
  • 9 cooking onions, sliced thin
  • 6 long red chillies
  • bunch fresh cilantro, chopped
  • Salt and Pepper to taste

Directions:

Mix everything together and add enough water until mixture forms in to a batter. Fry at 350°F.

 

Mint and Coriander Raita (yield 20 ppl)

Ingredients:

  • 500ml Balkan style yogurt
  • bunch cilantro chopped
  • 1 jalapeno finely diced
  • 1 tbsp tamarind
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • bunch fresh mint, chiffonade

Directions:

Mix all ingredients together.

 

Scented Basmati Rice (yield 20 ppl)

Ingredients:

  • 2 L basmati rice
  • 4 L water
  • 4 bay leaf
  • 4 cardamom pods
  • 2 cinnamon sticks
  • 3 tbps turmeric
  • S&P to taste

Directions:

Rinse rice well. Put all ingredients into a pot and bring to a boil. Reduce heat and cover. Cook until water has evaporated and rice is tender. Let stand and fluff before serving.

 

Butter Chicken – Murgh Makhani (yield 20 ppl)

Ingedients:

Marinade:

  • 75gr fresh ginger, grated
  • 6 cloves fresh garlic, grated
  • 500ml plain yogurt
  • 1 tbsp chilli powder
  • 1 tbsp ground cloves
  • 2 tbsp ground cinnamon
  • 6 ground cardamom seeds ground
  • 2 tsp salt
  • 5 lbs boneless, skinless chicken thighs

Directions:

Mix all ingredients together and coat chicken. Refrigerate for up to 1 day. After marinated, bake until cooked through.

Butter Chicken:

*Measure out the same spices from marinade, ginger and garlic

  • 200 oz canned tomatoes
  • 6 L sliced thin cooking onions
  • 1 bunch cilantro, chopped
  • 250ml 35% cream
  • 250ml coconut milk
  • 1 lb butter

Directions:

Cook onions in butter until deep golden brown, almost paste-like. Add spices, ginger and garlic and cook for 3 minutes. Add tomatoes and cilantro and bring to a simmer. Add cream and coconut milk and puree. Return to heat and add cooked, diced marinated chicken.

 

Tomato, Cucumber and Red Onion Salad (yield 20 ppl)

Ingredients:

  • 7 each Tomatoes – Roma (julienne)
  • 1 each Onion – Red (julienne)
  • 6 each Cucumbers – English (seeded crescents 3mm thick)
  • 0.5 Bunch. Herbs – Fresh – Coriander (chopped)
  • 3 each Lemon (juice only)
  • 200 ml. Oil – Canola
  • Salt – Kosher taste
  • Spices – Pepper – Black – Cracked

Directions:

Combine all ingredients and serve cold, family style.

 

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