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Delicious Indian Cuisine Recipes from our Jan.31, 2019 class

Tamarind sauce


200g Tamarind

3 cup Water

Salt, pepper, sugar- To Taste


-Bring water to a boil and add tamarind

-simmer until tamarind softens

-Strain the sauce and season with salt, pepper, and sugar to taste

-put sauce back into the pot and simmer for 1 minute. Adjust seasoning. Chill.




1 cup Yogurt, plain

½ pc Cucumber, Shredded

3 Tbsp. Red Onion, Finely Chopped

Mint, Chiffonade

Cilantro, Finely Chopped

Salt- To Taste

Green Chillies-To Taste

½ tsp. Coriander, ground

½ tsp. Cumin, ground

½ tsp. Chaat Masala (AP seasoning)

1 tbsp. Lemon juice


-Whip the yogurt until it achieves a smooth texture

-Add the rest of the ingredients and adjust seasoning

-Chill until service


Crispy Naan


3 Pc. Naan Bread, Store Bought (day old naan work really well for this recipe)

3 Tbsp. Butter



-Heat a pan to medium heat and melt butter

-Wet the surface of the naan using water and toast on heated skillet

-Toast until golden brown and crispy on both sides.


Fish Pakora


3 filets Tilapia, Sliced

¼ tsp. Ginger, Ground

1 tsp. Garlic, Ground

1 tsp Onion, Ground

Red Chili- To Taste

1 cup Chickpea flour

¼ to 1/3 cup Water

Fried Fish Seasoning- To Taste

Flour-for dredging

Lime wedges-Garnish



-Cut fish in to ½ inch slices. Marinate fish in ginger, garlic, red chili, and onion powder for 15-20 minutes

-In a bowl combine chickpea flour with salt, pepper, and fish seasoning. Gradually add water to achieve a thick batter

-Dredge fish slices with flour, then coat in batter and fry on medium heat until golden brown

-Garnish with chopped cilantro and lime wedge


Chicken Karahi


3 Drumsticks

Red Chilli Powder- To Taste

1 tsp. Turmeric

1 tsp. Cumin, Ground

1 tbsp. Coriander, Ground

*above can be replaced with karahi seasoning*

1 tbsp. Garlic, Minced

1 tbsp. Ginger, Minced

3 tbsp Butter

3 tbsp Vegetable oil

4 pc roma tomatoes, diced

Green Chili, sliced- To Taste

Salt- To Taste

1 pinch Fenugreek leaves, Dried

1 pinch Garam Masala- Garnish

Ginger-finely sliced for Garnish



-skin drumsticks and place in a pot with *seasoning* and minced ginger and garlic. Cover with water and bring to boil then simmer.

-In a separate pot, heat butter and oil on medium heat. Add chopped tomatoes and green chili. Cook until soft and oil begins to separate.

- Once chicken is cooked, remove from pot and reduce water to 1 cup, then add to tomato mixture. Cook for 5-7 minutes on medium heat.. Adjust seasoning

-Add chicken back in to the pot, add fenugreek, and cook for 1-2 minutes

-garnish with garam masala, sliced ginger, and cilantro.


Achaari Aaloo


50ml vegetable oil

1 pc Large Spanish onion, Sliced

1 tsp Cumin Seeds, Whole

Green Chillies, Chopped-To Taste

2 pc Large Yellow Potato, Quarter and sliced

½ pc Roma tomato, Diced

Red Chili Powder- To Taste

2 tsp. Coriander, Ground

½ tsp. Turmeric

1-2 tbsp. Indian Mango pickle

Salt-To Taste

Cilantro- Garnish


-In a medium sized pot, heat oil and add sliced onion. Cook until translucent and golden brown

- Add cumin seed and green chili, cook for 30- 40 seconds. Add sliced potatoes, cook for 1-2 minutes

-Add diced tomatoes, spices, pickle, mix well. Cover and cook on medium until potatoes begin to soften. Add a little bit of water if needed

-remove lid, and increase heat to medium high and cook potato curry until oil begins to separate and extra moisture has evaporated.

Adjust seasoning, and remove from heat.

-Garnish with cilantro.

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