6-Week Indian Cooking

This set of 6 classes is designed to give the participants a very good grounding in Indian cooking. We discuss spices and give you the confidence to use spices without fear. Method is important and we work with best practice when cooking Indian food.

Week 1 : We start gently with a simple starter, cooking – SPICY POTATO CAKE & A TOMATO CHUTNEY

Week 2 : This is more intense. We cook a classic Chicken Curry & Pillau Rice - Vegetarians can use chickpeas to the same effect.

Week 3 : My favourite! A peppery dish that you would never expect - Pepper Beef / Cauliflower and Lemon Rice

Week 4 : We go vegetarian with Paneer & Spinach and Aloo Muttar. Both classic dishes.

Week 5 : Lamb Kebab (has to be done) and Naan bread.

Week 6 : We finish with a simple baked (or fried) fish and on a sweet note, we make banana fritters, a family tea-time favourite

South Indian Cooking Day

The South of India is covered wall-to-wall with coconut trees. Every part of the fruit and the tree is used and it is in the daily diet of the region, both in the East and the West of the country.

We will make a simple coconut rice with curry leaves, grated fresh coconut and a few spices. This dish can be eaten on its' own with a simple chutney. However we will make fish molee, which is flavoured with herbs, green chilli and... you guessed it... coconut milk.



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