INDIAN TAKE AWAY 

We are really looking forward to cooking with you! ​Below are all the details you need for the session, but if you have any questions, feel free to email us


There will be a waiting room enabled, and the "kitchen doors" will open 5 minutes before the scheduled start time. Please login 5 minutes early so we can start promptly. 
MENU:
We are creating some classic Indian dishes together, which are is easy to make, and totally delicious to eat:
  • Rogan Josh (chicken, lamb or veg)
  • Pilau Rice
  • Tomato & Onion Sambal 
  • Cucumber & Mint Raita ​​
INGREDIENTS:
The ingredients here are for 4 portions. If you want more or less please adjust

Please make sure to wash all vegetables in advance of the session.

You don't have to weigh anything out, just make sure you have all your ingredients ready to hand
​  
Protein/Main element:
  • 600g boneless, skinless chicken thighs - please cut these up in advance of the class into roughly 3-4cm square pieces (cut each piece into 4 or 6 pieces)
  • You can use chicken breast or stewing lamb (neck/shoulder) if you prefer but the lamb will need an extra 75-90 minutes cooking time (depending how you cut it), and the chicken breast will not have the depth of flavour as thigh (though takes less cooking time)
  • Vegetarian/Vegan alternative - 600g butternut squash - please peel and chop into a 2cm cube in advance of the session
Dairy:
  • 350g plain yoghurt (or non-dairy, unsweetened alternative)** don't go for the low fat option because it is too watery. You want min 5% fat per 100g.  
​
​Veg/Salad/Fruit:
  • 3 plum tomatoes
  • 2 white onion 
  • 1 red onion (or another white if easier)
  • 3 clove garlic 
  • 1 small knob ginger 
  • 1 small bunch coriander
  • 2 sprigs mint  
  • 1/2 English cucumber

Spices:
  • Salt
  • Black pepper
  • Garlic salt/powder/granuals
  • 2 x cinnamon stick 
  • 6 x cardamom pods
  • 1 star anise
  • 3 cloves (optional)
  • 1 large (or 2 small) bay leaf
  • Whole cumin seeds
  • ​Ground turmeric  
  • Ground coriander 
  • Garam Marsala
  • Red chilli powder - if you can find this, you can combine a pinch of cayenne pepper with paprika (regular, not smoked) 
​
Storecupboard:
  • 100ml vegetable or light olive oil (not extra virgin)
  • 200g basmati rice (please rinse this in advance to remove excess starch - rinse three times and drain) 
  • 500ml cold water
  • 10ml white wine vinegar
  • 20g white/caster sugar
  • 30g tomato paste
  • 200ml vegetable/chicken stock (bought fresh or made up from about 1/2 a cube or powder) *Does not have to be kept hot, but don't refrigerate
 ​
UTENSILS & EQUIPMENT:
Please have all your utensils out of cupboards and quickly accessible. We wont have time on the class for you to look for equipment.  
  • 2 med pans (with lids)
  • 2 heatproof spatulas/cooking spoons 
  • 2 x chopping boards (1 for veg, 1 for meat)
  • 1 x large cook's knife
  • 1 x small utility knife (serrated) 
  • 2 x med mixing bowls
  • 4 x small mixing bowls
  • Fork or tongs
  • Measuring spoons (Tbsp & tsp)
  • Measuring jug
  • Scale (ideally electric multifunction)
  • A few spoons - for mixing and tasting
  • Garlic press (optional)
  • Grater (microplane is ideal)
  • Sieve
  • 2 x med serving bowl - for the finished curry and rice
  • 2 x small serving bowls - for the finished raita and sambal
  • Apron
  • Oven gloves/thick tea towel
  • Kitchen paper towel  
GENERAL GUIDANCE NOTES:

  • We will send you all the recipes after the session so no need to take any notes
  • Please make sure to wash all vegetables in advance of the class 
  • Have all your utensils out of cupboards and/or quickly accessible 
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone clearly (smartphones and iPad limit you seeing others)
  • Please make sure you have adequate sound/speakers to you can hear instructions
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5 minutes prior to the scheduled start so everyone is in the kitchen on time. Please don't be late
  • When you come in your video will be on and your sound unmuted. You will be muted when the cooking starts so that everyone can hear. If you have questions during you should unmute and ask, and then re-mute yourselves again
  • We will not be using the chat forum in this session 
  • Please make sure your name(s) are showing on your screen so we can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone