Course code: ICKS002P
Subject area: Cookery
Study level: Part Time
Course level: U
6:45pm - 8:45pm
28th Apr 2022 - 7th Jul 2022
01235 555 585
You will learn how to make home-cooked, nutritious, and healthy traditional Indian vegetarian meals, all from scratch, using fresh ingredients and traditional Indian spices. Home cooked Indian food is slow cooked, with layers of flavour; it is not like the food made famous in Indian restaurants here in the UK. You will learn about the aromas and delicacy of key spices, and make amazing dishes that Indians eat every day at home!
In order to avoid disappointment, it is advisable to enrol at least 2½ weeks prior to the course starting. We will confirm course information two weeks prior to the start date.
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 will start. You will be introduced to a range of everyday spices, you will learn what and how to buy basic ingredients, and what to keep in your pantry. You will 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 will 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.
Week 1 Channa Masala Week 2 Aloo Saag (Spinach & Potato) Week 3 Aloo Gobi (Cauliflower & Potato) Week 4 Bangan Aloo (Aubergine & Potato) Week 5 Samosas Week 6 Aloo Tikki (Potato Patty) Week 7 Channa Daal Week 8 Rajma (Kidney Beans) & Rice Week 9 Bertha (Aubergine) Week 10 Bhindi (Okra Dish)
For the first session you will also need to bring the following: 1 or 2 Tin of chickpeas 1 onion Piece of ginger 1/2 green chilli (optional) Channa masala Salt Chilli powder Turmeric Coriander powder 1/2 tomato Amcho
Extra Items/Equipment Needed: Kitchen towel / tea towel Teaspoon / 2 tablespoons / metal serving spoon / slotted spoon Spatula /Tin opener / Knife / chopping board Wok / frying pan / saucepan 2 Bowls (1 small, 1 medium) / Dinner plate Container/s to take food home in / Large empty jar to take home used oil
Please note there will be no teaching sessions on: 02/06/2022.Free Parking.
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 monitoring paperwork, which helps us to deliver course content to the highest quality.
16 - 18 Fee
Tuition Fee: £140.00Exam Fee: £0.00
Total Cost: £140.00
19+ Reduced Fee
Tuition Fee: £84.00Exam Fee: £0.00
Total Cost: £84.00