Gourmet Home Cooking, Indian Style

Himself had a birthday recently, and what do you give the man who has everything? Cooking classes! Not one, not two, not three but four of them!

Lesson one, food duly arrived, everything weighed and measured and packaged. Recipe came printed out and with video instructions as well. He is a good pupil, and watched diligently the video .

Indian fusion is the name of the course and is given by Atul Kochher. He has held two Michelin stars and now has several restaurants ( as they all do) with the latest ones, being in London and Marlow Buckinghamshire..

Lesson one , Kadhai Murgh, Courgette Masala and Paratha. There was an enormous quantity of herbs and spices, some of which seemed to be superfluous, as Himself followed all instructions meticulously. The ingredients included chapati flour, grown in the Punjab. Also typical of the Punjab is the big use of ghee and fenugreek leaves.

The courgette masala was particularly interesting and will definitely make it again. Am always looking for alternative vegetable recipes and ideas.

  • About a kilo of courgettes, cut into 2 cm pieces
  • a largish onion finely chopped
  • A green chilli finely sliced
  • 1/2 tablespoons ghee
  • 1/2 tsp cumin seeds, turmeric powder, chilli powder black mustard seeds
  • Pinch Garam masala, pinch or two of salt
  • Small handful of chopped coriander leaves
  • 6 dried curry leaves
  • 2-3 tablespoons water

Heat the ghee and add the cumin and black mustard seeds, add the chilli, onion and a pinch of salt. Cook until the onion is soft but not coloured. Add the curry leaves and courgette. Sauté for about 5 minutes. Add the turmeric, chilli powder, Garam masala and the coriander leaves. Add the water and cook for another couple of minutes.

Ease itself and another way of including vegetables into your repertoire.

The paratha was stuffed with dates and I would also make this again.

All in all, it was a great dinner and I am looking forward to the next delivery in a couple of weeks time.

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