INDIAN COOKING - RESTAURANT STYLE COOKING COURSE

In this video I will show you the utensils used in the course. You can choose any brand you like just make sure they are heavy bottomed pans and pots. There is no need to go for  fancy exotic cookware. In this course I will show you how to create magic with basic equipment.

Ginger and Garlic paste is used in almost every dish you cook. There are two methods of making ginger and garlic paste.

Method one (Short shelf life) : Simply blend the pealed ginger and garlic in 50:50 ratio. This paste has a shellfire of around 4-5 days.

Method Two (long shelf life) : Take the paste made in method 1 and cook in oil. This paste has a shelf life of 20 -25 days.

No more cutting and chopping green chillis every time you want to add a little kick to the food. This lecture helps in preparing the green chilli paste which can be stored for 10-15 days in fridge without the loss of colour and flavour.

Onion is the base in all the dishes but the way it is cut and cooked affects the flavour of the dish. In this lecture I try and explain the different cuts and what they are called and which dishes it is used in.

Tomato is the base for many gravies and dishes. In this lecture I try and explain the differs cuts for the tomato and in which kind of dishes it is used in.

Know your spices is a video all about the spices being used in the course. the spices shown in the video have English name and name in Hindi ( written in English) and the state like whole, powder, coarse.

Masala or otm is a multi use tadka masala ( tadka is also known as tempering.).Otm is a tadka made with Onion, Tomato ginger and garlic paste, and whole spices. it is used for tempering the dals, paneer dishes and is the most important part of the course. who ever controls the tadka controls the flavour of the dish. the shelf life of the Otm or chop masala or tadka is around 10 days refrigerated. In daily house hold cooking otm is the only masala used to cook the food with some dry masala. In the course I have shown how to cook Punjabi chicken curry or chicken stew with only Otm.

Red gravy is the tomato gravy. Red gravy is used to provide the tangy flavour ,body, taste & richness to the dish. Its a very basic and North India Prominent gravy which is used in variety of vegetables and any type of Indian curries like Paneer, Chole, Rajma, Dum Aloo , Mushrooms etc.

Red gravy should not be confused with makhani gravy as both are tomato gravies with different texture, taste and body.

Veg gravy is also called the universal gravy. The gravy has a shelf life of around 6-7 days refrigerated. you can cook all yellow colour dishes with this gravy and otm together. Yellow gravy is the base gravy for karahi dishes and the chicken variant is also called the yellow non veg gravy .

Green gravy or palak gravy or spinach gravy is basically, cooked spinach paste which can be used in all spinach based dishes and tikkas. This gravy has a shelf life of about 10 days refrigerated. Its easy to make and store. Dishes made with this gravy only takes around 10 mins. The creamy, velvety spinach flavour of the gravy is awesome.

Veg gravy is also called the universal gravy. The gravy has a shelf life of around 6-7 days refrigerated. you can cook all yellow colour dishes with this gravy and otm together. Yellow gravy is the base gravy for karahi dishes and the chicken variant is also called the yellow non veg gravy .

Note: Potatoes in the recipe are full boiled and rest potatoes for 15 mins before using.

Potatoes spiced with cumin and herbs. Jeera aloo is one of the simple, easy and quick to prepare recipe. It's a quick meal recipe. Very cost effective  and absolute favourite of children . Gluten-free and vegan. Aloo jeera is the only recipe in course in which we do not use any gravy. Boiled peas can be added with 2 tbsp of OTM to the dish making a new dish called Aloo matar (Peas potato) The potatoes can be replaced by peas, sweet potato, boiled cauliflower or grated cauliflower flower only as well.

Chicken tikka butter masala is the 3rd most ordered dish in a restaurant. Its easy to make and helps you use the older chicken tikka. Thus reducing wastage in a restaurant.

The king dish of the restaurant and the most sold dish also. Originated after the independence of India in the streets of delhi and now found in every Indian restaurant. Made with makhani gravy  (makhani means butter) the dish has sweetish flavour and goes perfect with a nan or roti.

Paneer makhani is vegetarians first choice dish. It is the veg version of butter chicken, the sweet and sour taste is amazing and loved by all including children. The makhani gravy with cottage cheese ( paneer) is a perfect combo which goes well with rice and roti.

Cottage cheese cooked with pickle is a really good and different recipe. The recipe is tangy, flavourful and robustness of the pickling spices or achari masala makes its presence felt without getting overpowered. If you are fond of  Indian pickles, you will like Achari paneer.

For best result use mango or mixed pickle masala. More over differ pickles will result in flavours of the dish. Its a must have on party or restaurant menu.

Potato cauliflower is a staple dish in indian homes. Ingredients are cooked  raw with the Otm or as masala shown in the video but in restaurant you don't have all the time so we fry or boil the vegetables, frying will give more flavour.Aloo gobi sabzi Derives it main flavor and aroma from ginger, red chili powder and  masalas. This is dry dish and goes very well with rotis, chapatis or bread. It can also be had as a side vegetable dish with the main course of dal-rice.

Karahi paneer or cottage cheese Karahi is a must on menu dish. The Karahi is a flat utensil like a wok but with heavy bottom. In ancient time dishes cooked in karahi were cooked on a slow flame and used to give robust flavours because of whole spices.

The flavors of this restaurant style kadai paneer Recipe comes from freshly pounded coriander seeds and Kashmiri red chilies. Serve kadai paneer hot with rotis or naan or parathas.

Karahi is also known as Kadai in some parts of South Asia.

Karahi murg or Chicken Karahi is a must on menu dish. The Karahi is a flat utensil like a wok but with heavy bottom. In ancient time dishes cooked in karahi were cooked on a slow flame and used to give robust flavours because of whole spices.

The flavors of this restaurant style Karahi Chicken Recipe comes from freshly pounded coriander seeds and Kashmiri red chilies. Serve the dish hot with rotis or naan or parathas.

Karahi is also known as Kadai in some parts of South Asia.

Chicken curry is a compulsory recipe for the menu. For some its the main dish and for some its a comfort food, enjoyed best with a nan, parantha or rice. You will find this curry at practically all the dhabas (roadside eateries) in North India. Economical and tasty.

Paneer tikka butter masala is a perfect dish to use the paneer tikka. The dish is spicy with hint of sweet and sour flavours, goes well with a nan, roti or parantha. The dish was created to use the paneer tikka cooked one day earlier which remained unsold. The thick rustic feel to the dish reminds us of the dhabha trail of India .

Chicken home stew or Punjabi chicken tari is a ultimate comfort food dish. you can find this dish at practically every restaurant selling indian food. The main difference in a curry and tari is that is tari is thin more like a soup consistency second uses only masala and no gravies. This dish is made using only onion tomato masala or Otm. Enjoyed best with rice or roti.

Murg do pyaza is a semi dry dish which has chunky onion pieces. The onion provides a little crunch and raw flavour to the dish, The dish is also known as Two onion chicken gravy. The rustic feel and thick gravy makes this dish the most ordered dish with roti.

Mix vegetable is a must ordered dish for the vegetarians. This North Indian Punjabi style mixed vegetable curry recipe is a family favourite. Fried or boiled vegetables in gravy is match made in heaven.

Paneer TakaTak comes from Punjab in India. This dish is tangy, spicy, flavorful and goes well with jeera rice or butter naan. The shallow fried paneer pieces cooked with spicy tangy masala gravy makes it a dish to remember.You could make the same dish with mushroom, tofu if you are a vegan. Nonvegetarians could replace paneer with chicken or boneless fish fillet.

I bring to you the authentic restaurant style Kashmiri Rogan josh to warm your dinner table with this, meaty curry. Straight from a Kashmiri kitchen, here's a rogan josh recipe that has meat stirred along with a host of spices and herbs, mixed with curd and tomato till tender. A delicious dish to serve at dinner parties and pride of Indian restaurants.

Mutton Rarrah is one of the prized lamb recipes of punjab. Rarrah means cooking slowly. It is easy to make the dish with roganjosh already being ready. Goes great with raita and parantha.This recipe has succulent, marinated mutton slow-cooked in a myriad of spices.

Chicken biryani is the most ordered rice dish in the restaurant. Biryani is a complete meal in itself. Chicken biryani are of different styles like Lakhnavi, Banarsi, Awadhi, Hydrabadi etc. There are over 60 ways  biryani can be cooked. I present here chicken biryani recipe which fits in between lakhnavi & hydrabadi style, A hot-pot of flavourful rice with aromatic spices and herbs - biryani is sure to tantalise the taste buds.

Creamy and buttery Dal Makhani is one of Indian restaurant's most loved dal. Pride of Punjabi cooking and loved worldwide. This dal has whole black lentils cooked with butter and cream and simmered on low heat for that unique creamy flavour.Makhani means “buttery”, so for this recipe whole black lentils (urad sabut)and kidney beans are  cooked with lot of butter and cream. In the grand old dhabha's its dal plus desi ghee equals nirvana. In ancient times, this Makhani Dal was cooked overnight to give it a very creamy and rich texture but to keep up with the modern times, the recipe has been modified and pressure cookers have come in the scene.

This white gravy dish is the most subtle and well balanced flavour dish of the course. The dish is not spicy at all and is some what on the sweeter side. Its a muglai dish made with cashew gravy very high in calories and flavour.

Corn palak recipe (Makai palak recipe) - Sweetness of corn with lightly spiced, slightly creamy spinach gravy, a PERFECT flavor combination. Its loved by vegetarians and must in the restaurant menu

Spinach Cottage cheese dumpling (kofta) is a classical north Indian dish of main course. The koftas are soft balls made with cottage cheese, potato and spinach. The mouthwatering koftas with crunchy exterior and soft ,silky interior with spinach gravy is a perfect dish with nan. If you like the makhani gravy or yellow gravy then you can always add koftas to gravy of choice.

Spinachpaneeris the most ordered dish by spinach lovers. The creamy texture of the dish make it perfect to be enjoyed with a Parantha or Nan.It is smooth creamy dish made with fresh spinach gravy, paneer (cottage cheese), onions, herbs and spices. Palak paneer can be made vegan by substituting paneer with tofu or mushroom (boiled). the flavour is further elevated if you use Chicken Malai tikkas.

Palak chicken and saag chicken are not the same dishes which some restaurants make us believe. saag chicken uses a combination of mustard leaves, radish leaves and spinach leaves.

Spinach chicken is the most ordered dish by spinach lovers. The creamy texture of the dish make it perfect to be enjoyed with a Parantha or Nan.It is smooth creamy dish made with fresh spinach gravy, chicken, onions, herbs and spices. Palak chicken can be made vegan by substituting chicken with tofu or mushroom (boiled). the flavour is further elevated if you use Chicken Malai tikkas.

Palak chicken and saag chicken are not the same dishes which some restaurants make us believe. saag chicken uses a combination of mustard leaves, radish leaves and spinach leaves.

Palak= spinach + subz = vegetable + Maloni = mix. This is a old time recipe found in restaurant in old cities of India only. the mix vegetable tossed in spinach gravy is very flavourful and goes extremely well with raita and parantha.

Rustic red Gravy is basic tomato gravy which is used in the Tawa recipes. It is easy to make with no frills. Catering services use this gravy to cook various dishes on a live counter.

Tawa in hindi means a concave shaped pan. Now food cooked in tawa tastes different than the food cooked in a kadai or handi. While cooking, the veggies cook as well as caramelize faster in a tawa and thus that caramelized taste is felt in the dish. For best taste, I would suggest to make this recipe in a tawa. Tawa mushroom are vegetarian favourite.

Goat or chicken liver dish made with masalas and can be enjoyed as a appetiser or main course dish. The flavour balanced with the gravy , masalas & liver make it a must try.

Chicken Tawa is a dish generally cooked on roadside dhabas on big tawas. This dish goes well with hot naans, tandoori rotis or rumali roti. Cooking the chicken in the tawa gives a unique taste wherein the chicken is kind of roasted with the masala sticking all over. Also, chunks of onions  add a nice crunch to the dish.

In dhabas, chicken is cut into pieces and added to the masala that is cooked over tawa. This way chicken gets coated with the yummy masala making it delicious. You can prepare it the same way at home too.

Keema Kaleji is a mouth-watering combination of mutton mince and liver, that is hard to resist, especially if you have a special soft corner for mutton . Serve it with crispy and flaky Laccha Parathas and your weekend lunch is sorted. This dish is a punjabi rustic taste to it.

Cauliflower or phool gobi, commonly known as gobi is a favorite vegetable in India. It is used in various recipes and also used to mimic chicken in some recipes.

To make tava gobi recipe I have slightly fried  the cauliflower with some salt and turmeric powder. Just toss the spice powders to the fried cauliflower and slow roast in tava. That’s it!

This lecture explains how to boil Chickpeas to use in dish of choice.

This Punjabi Chana Masala or Chole Masala is an authentic North Indian style Chickpea Curry made with white chickpeas, freshly powdered spices, onions, tomatoes and herbs.Across India, chickpea curries are made in various styles. For channa masala I like the punjabi version. The delhi style uses mint, palak and anardana in more quantity.

A popular rustic channa or Chole dish which you can cook in 5 minutes and goes great with kulchas, tikki's or food of choice. This dish goes well with tamarind or imli chutney and is street food classic.

One stop multi use nan bread dough recipe. you will be able to make all kinds of Nan with this dough, be it plain nan, butter nan, garlic nan or stuffed kulchas.

Planning a lunch, brunch or dinner party? Follow this easy Naan recipe. The plain nan is the soul of breads in a indian restaurant. The soft thin ,crunchy nan goes well with  all kind of curries and vegetables.

Soft and delicious this is the only Garlic Naan recipe that you will ever need. The thing with naan is that once you get the hang of it, you would never want to buy one from store and garlic nan is the soul of a menu. The rich intense garlic flavour on a plain bread is always a hit.

Aloo kulcha is a flavoured packed indian nan bread, which is stuffed with tasty mildly tangy potatoes. Can be enjoyed with curd and pickle as breakfast in morning or with dal makhani as dinner. a complete meal in itself.

Whole wheat flour dough recipe. It is used to make lachha paranthas, Stuffed Paranthas and rotis.

Parantha dough ball made with oil and flour to make lachas or layers in the dough ball.

In this lecture I will show you how to make parantha in the oven and make different kind of like plain, carrom seed/ ajwain parantha, methi parantha and green chilli parantha.

This is master garam masala recipe. I have made this masala using powder ready masalas so that there is no issue with roasting whole spices, or under roasted whole spices. Garam masala is used to give punch and aroma to the food and a must for Indian kitchen.

This is the list of ingredients used in the course

Different ways to boil a Potatoes