We would all like to say a big thank you to everyone that came to the children's Indian food tasting event this afternoon! I hope you all enjoyed the food that the children had worked very hard to cook. I can report that there is nothing left!
I have added the recipes below for all of the Indian dishes that we made. All of the children wrote their own versions of the recipes, the ones below are the recipes we worked from:
Pumpkin
Curry
Ingredients
2-3
tbsp oil
1
large onion, finely copped
1tsp
ginger
1tsp
fresh garlic, peeled and grated
1tsp
chilli powder
1tbsp
tomato puree
1tsp
turmeric
1tsp
sugar
1tsp
salt
450g
orange pumpkin, cubed
200ml
water
200ml
double cream
½ tsp
garam masala
Method
Firstly, heat the oil in a frying pan.
Grind the cumin seeds in a pestle and mortar and then fry for 30 seconds. Add
the onions and cook.
Secondly, add the ginger, garlic, chilli
powder, tomato puree, turmeric, sugar and salt to the pan and mix together. Fry
for 2-3 minutes.
Next, add the the pumpkin and fry for 4-5
minutes on a medium heat.
Then add the water, cover and cook over a
low heat for 10-15 minutes.
Finally, add the cream and garam masala and
simmer until the pumpkin is soft.
Mixed vegetable curry
Ingredients
3 tbsp oil
1 medium sized onion chopped
1tsp garlic
1tsp ginger
1 fresh tomato
100g tinned tomatoes
1tsp chilli powder
½ tsp turmeric
2 medium potatoes, diced
400g frozen mixed vegetables
300ml water
1tsp garam masala
Method
Firstly,
heat the oil in a saucepan. Grind the mustard and cumin seeds in a pestle and
mortar and then add to the pan.
Secondly,
add the onion, garlic and ginger and fry gently until the onions are golden
brown.
Then
add the fresh and tinned tomatoes, chilli powder and turmeric and stir well.
Cook for 3 minutes.
Next,
add the potatoes and frozen vegetables and fry for 5 minutes.
Then
add the water, cover and leave to simmer on a medium heat for 10-12 minutes.
The vegetables should be tender.
After
that, add the garam masala to the pan. Cover and leave to simmer for a further
2-3 minutes.
Finally,
turn off the heat once the vegetables are cooked and leave for 2-3 minutes
before serving.
Kidney bean curry
Ingredients
2tbsp
1 small onion
1 ½ tsp dried ginger
1 tsp cumin
½ tsp turmeric
100g tinned tomatoes
500g tinned kidney beans, drained
and rinsed
1tsp garam masala
Method
Firstly,
heat the oil in a saucepan and fry the onions and ginger for 10 minutes.
Secondly,
add the cumin, turmeric and tomatoes and cook for another 5 minutes.
Then
add the kidney beans and the liquid that they come in.
Finally,
add the garam masala and cook for another minute. Turn off the heat and serve.
Bombay potatoes
Ingredients
500g potatoes
2tbsp oil
1tsp cumin
1tsp dried ginger
2 chillies
2tsp turmeric
100g tinned tomatoes
150ml water
1tsp garam masala
Method
Firstly,
clean the potatoes and cut into cubes.
Secondly,
heat the oil in a saucepan and fry the cumin on a medium heat for 5 seconds.
Then
add the ginger, chillies, turmeric and tomatoes and fry for 1-2 minutes on a
medium heat.
Next,
place the potatoes in the pan and coat in the mixture. Add the water and cook
the potatoes for 10-15 minutes until the potatoes are tender.
Finally,
once the potatoes are cooked add the garam masala and cook for a further 2-3
minutes.
Chapati bread
Ingredients
225g wholemeal flour
200ml water
75g flour, for rolling
Method
Firstly,
place the flour in a mixing bowl. Make a hole in the centre of the flour and
pour in the water, mixing with your hands to form a soft dough.
Then
knead and leave aside for 10 minutes. After that, divide into 10-12 small
balls.
Next,
roll out the balls on a floured surface to form circles. Shake off any extra
flour.
After
that, place a frying pan on a high heat. Once the pan is hot, turn it down to a
medium heat.
Then
place each chapatti into the dry pan and cook on one side for 15-20 seconds,
then turn it over. Press down on the chapati with a tea towel to cook it evenly
for 1-2 minutes.
Finally,
turn the chapati over again and finish cooking the other side for 1-2 minutes.
