Indian Cookery Recipes

Following on from the Indian Cookery Demonstration please see below some of the recipes:







Basic Curry Sauce

  • 2 tbsp vegetable oil
  • 1 medium onion
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp salt
  • 0.5 tin tomato
  • 0.5 tsp ginger powder
  • 0.5 tsp black pepper
  • 1 tbsp garam masala
  • Chop onion and fry until brown, then add the tinned tomato and fry for another 5 minutes
  • Add all the spices and continue frying for approximately 5 minutes (when the oil seeps from the mix)
  • Add chickpeas and a cup of water and bring to the boil (ensure that the chickpeas have been cooked beforehand)
  • Garnish with i tbsp of garam masala and chopped coriander leaves

Jeera Alu

  • 1 lb potatoes
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1.5 tsp turmeric
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp dry methi
  • 1 tsp oil
  • Boil potatoes. Peel and cut into cubes.
  • Put oil in the pan and add all the spices.
  • Add potatoes. Stir in well. Cover and cook for 10 minutes.
  • Serve hot with chapatti or puri.

Pilau Rice

  • 1 Cup long grain basmati rice
  • 0.5 cup peas
  • 0.5 cup sweetcorn
  • 1 sliced onion
  • Jeera, caramons, cloves, cinnamon, bay leaf, salt, oil
  • Wash and soak rice in cold water and leave for half an hour.
  • Heat oil in pan, add jeera and whole spices.
  • Add onion and saute until golden brown.
  • Add vegetables, mix, add rice, mix, add salt to taste. Stir well.
  • Add two cups of water, bring to the boil.
  • Leave to simmer on very gentle heat for 10-15 minutes. Stir once while cooking, then, ready to serve!

Lentil Dal

This is a simple and mildly spiced lentil, which is accompanied with boiled or fried rice.

  • 1 tsp ghee (unsalted butter)
  • 1 large onion finely chopped
  • 2 garlic cloves (crushed)
  • 1 fresh chilli (crushed)
  • 1 tbs turmeric
  • 1 cup of red lentils
  • 2.5 cups of water
  • 14 oz canned tomatoes chopped
  • salt to taste
  • lemon to taste
  • Heat the ghee in a large saucepan and fry the onion, garlic, chilli and turmeric, until the onion is translucent.
  • Add the lentils and water and bring to the boil. Reduce the heat, cover and cook until all the water is absorbed.
  • When cooking lentils, first rinse them in cold water and pick over to remove any small stones
This entry was posted in Good Food and Nutrition Group.. Bookmark the permalink.

Comments are closed.