Thank you!

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.