Cookery - Indian Vegetarian Improvers

Over the course you will develop your culinary skills, wowing your family and friends with the delights of a real-life Indian home kitchen. Classic Indian flavours are all about spice blends and this is where you’ll start. You’ll be introduced to a range of everyday spices, you’ll learn what and how to buy basic ingredients, and what to keep in your pantry. You’ll learn how to cook multiple dishes – from savoury classic snacks like samosas and pakoras, to specialist breads, to main dishes like lentils, beans and vegetable curries. This fun, easy course needs your commitment to learn. You’ll have endless tips and hacks for replicating these traditional dishes for yourself at home. Your teacher has 60 years of home-cooking experience behind her, and more than 20 years of teaching in Oxfordshire. Her dedication to spreading Indian vegetarian food led her to start up her own food brand with her family ‘Holy Cow’ curry sauces.

For the first session you will make Aloo Baigun (Aubergine dish with potatoes) and will need to bring the following:

• 4/5 long thin or small round Aubergines
• 2 potatoes
• 2 tomatoes
• Tomato puree
• Onion, ginger, garlic, green chilli
• Cooking oil or mustard oil
• Salt, chilli powder, tumeric, coriander powder, garam masala, black pepper, Aamchoor powder (mango powder) available in Asian stores, mustard seeds, kalonji, (Nigella seeds) cumin seeds, (Jeera) fresh coriander

Equipment: Wok with lid or big frying pan with lid / kitchen towel / tea towel / teaspoon / tablespoon / plate / container / bowls / knife / chopping board / wooden spoon & spatula.

Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.

You will also be asked to complete