Recipes: Taste of India Cooking Class

FILLING INGREDIENTS:
2 C peas
4 medium potatoes, peeled and chopped
2 tsp salt
2 Tb canola oil
1 red onion, small diced
2 tsp coriander
1 tsp garam masala
1 Tb ginger
1 tsp salt
2 tbsp mango powder

DOUGH INGREDIENTS:
4 C AP flour
1 tsp salt
1 C plain yogurt
1⁄2 C canola oil
2 oz water

STEPS:
1. Boil potatoes in salted water until tender (10-20 min). Drain, and then run through a food mill. Set aside.
2. For the dough, combine flour and salt in a mixing bowl. Make a “well” in the center of the flour, then add the yogurt and oil to the center. Mix until a dough ball forms, keeping in mind to scrape the sides of the bowl.
3. Continue kneading the dough on a floured surface for about 3 minutes. Cover and let rest for 20-30 min.
4. Heat the oil over medium-high heat in a large skillet to start your filling.
5. Cook the onions until they become translucent then stir in your spices.
6. Add the potatoes and mix to combine. Transfer to a bowl, and set aside.
7. On a floured surface, roll out your dough into a large rectangle. Cut the dough into 3-inch squares (12-18).
8. Put a tablespoon of filling into the center of your square. Fold diagonally and brush the edges with water before pressing to seal.
9. Shallow fry in a pan over medium-high heat until golden brown. (2-3 min)

INGREDIENTS:
5 lbs Paneer, medium diced
3 lbs sweet potatoes, peeled and roasted
1 onion, medium diced
6 cloves garlic
1 qt veg stock
1 qt curry
3 (8oz) cans coconut milk
1 lb spinach
1 tsp oil

STEPS:
1. Heat oil in a saute pan over medium heat. Saute garlic and onion until translucent.
2. Add sweet potato, veg stock, curry, milk and cook for 10-15 min.
3. Blend with an immersion blender before adding spinach.
4. In a medium pan, heat oil to 350. Fry paneer until golden brown before adding to curry.

INGREDIENTS:
5 lb chicken thighs, medium diced then marinated
2 Tb canola oil
1 qt chicken stock
1 qt crushed tomatoes
½ C tomato paste
2 onions, small diced

MARINADE:
2 C white vinegar
3 Tb ginger
10 cloves garlic, minced
1 tsp coriander
1 tsp cumin
1 tsp pepper
1 tsp mustard
¼ tsp cinnamon
¼ tsp clove
1 tsp chili powder
Salt & Pepper TT

STEPS:
1. Marinade chicken overnight or for at least 3 hours. You can do this before or after cutting it.
2. In a heavy skillet, heat oil to med-high, and cook onions until translucent.
3. Add chicken and cook for 5-6 min.
4. Add stock, tomatoes, and paste. Cover and cook for 20 min.
5. Taste for seasoning.

INGREDIENTS:
4 C AP Flour
1.5 tsp baking powder
1 tsp baking soda
2 tsp salt
1 C warm milk
1 C plain yogurt
2 tsp honey
8 Tb butter
6 cloves garlic, minced
Canola oil, for brushing
Parsley, chopped, for garnish

STEPS:
1. In a large bowl, whisk together the flour, baking powder, soda, and salt. In another bowl, whisk together the milk, yogurt, and honey.
2. Add half of the milk mixture to the dry ingredients and stir until the dough starts to come together. Add the remaining milk gradually, stirring and bringing the dough together with your hands.
3. Place the dough in an oiled bowl and cover it. Let it sit in a warm place for 1.5 to 2 hours. It won’t rise much! But let it rest.
a. While the dough rests, you can make your garlic butter.
b. Heat the butter in a saucepan over medium heat until it melts. Stir in the garlic and turn off the heat.
4. Once it rests, remove it from the bowl and knead it a few times on a floured surface, using some extra flour if it’s too sticky. Divide the dough into 16 separate balls. Roll each ball out into an oval shape.
5. Heat a cast-iron skillet over medium-high heat. Once it’s hot, brush it with a bit of canola (or another high heat) oil. Place the dough on the skillet and let it cook for 2 minutes or until it begins to bubble. Flip it and cook for 1 to 2 minutes more. Repeat with remaining dough.
6. Brush the naan with garlic butter and sprinkle with fresh parsley.

SWEET CHUTNEY:
1 C Apple butter
1 tsp coriander
1 tsp cumin
1 tsp chili powder
1 Tb lime juice
Salt TT

STEPS:
1. Combine ingredients into a small bowl and mix well.
2. Taste for seasoning and adjust the lime juice, salt, and heat to your liking.
3. Refrigerate until ready to use.

GREEN CHUTNEY:
4 C or 1 bunch Cilantro
1 C mint
1 tsp ginger powder
1 Tb roasted peanuts
1 tsp fennel seeds
1⁄2 C lime juice
1⁄2 – 1 C oil
Salt TT

STEPS:
1. Add cilantro, mint, ginger, peanuts, fennel seeds, lime juice and salt to a blender or food
processor.
2. Add oil last and continue mixing.
3. Taste for seasoning and adjust the lime juice, salt, and heat to your liking.
4. Refrigerate until ready to use.

GARLIC CHUTNEY:
3/4 C roasted garlic, minced
1 tbsp ginger
2 tsp chili powder
1⁄2 tsp salt
1⁄4 C honey
1⁄4 C ghee

STEPS:
1. Blend until you have a smooth paste.

BATTER INGREDIENTS:
2 tsp active dry yeast
6 C all-purpose flour
12 tbsp chickpea flour
2 tsp unrefined sugar
2 tsp canola oil
4 tbsp water for yeast
1⁄2 – 2 C water for batter (add as necessary)

SAFFRON SYRUP INGREDIENTS:
4 C sugar
2 C water
3 tbsp lime or lemon juice
2 tsp cardamom
2 tsp saffron
Oil for frying
Ice cream (optional), for topping

STEPS:
1. In a large bowl add the yeast with 4 tbsp of warm water, and mix until yeast is dissolved.
2. Stir in both the chickpea and AP flour, then the sugar and oil.
3. Start with 1⁄2 C water and stir till a smooth, lump-free batter is left. You may need to add
more water to get the correct consistency. (Similar to crepe batter)
4. Let the batter sit in a warm place for 1-2 hours, so the yeast can activate.
5. While the batter rests, start the syrup by combining everything in a saucepan.
6. Heat over medium heat, until the sugar has dissolved and it thickens. Set aside and keep warm.
7. In a shallow saute pan, heat your frying oil over medium-high heat to 275 degrees.
8. Transfer batter to a squeeze bottle, and pour directly into the oil making spiral-like motions to form a circle.
9. Fry 3-4 at a time for about 5 minutes until golden and crispy. (Make sure to turn occasionally.)
10. Use a slotted spoon to transfer them to a drain rack. Then dip into the syrup, coat generously, and transfer to another rack.
11. Serve warm.