Course code: ICXR016P
Subject area: Cookery
Study level: Part Time
Course level: U
7:00pm - 9:00pm
20th Apr 2021 - 18th May 2021
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’s not like the food made famous in Indian restaurants here in the UK. You’ll learn about the aromas and delicacy of key spices, and make amazing dishes that Indians eat every day at home!
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.
Week 1 PakorasWeek 2 Aloo Puri (Potato & Fried Chapatis)Week 3 Rice & DalWeek 4 Mushrooms & PeasWeek 5 ParanthaWeek 6 Channa MasalaWeek 7 Aloo Saag (Spinach & Potato)Week 8 Aloo Gobi (Cauliflower & Potato)Week 9 Bangan Aloo (Aubergine & Potato)Week 10 SamosasWeek 11 Aloo Tikki (Potato Patty)
Please bring the following with you each week: • knife• container• tea towel• kitchen towel• Wok with a lid (the lid will only be needed for some dishes)• Teaspoons• small container to take left over cooking oil home• tin opener.
For the first session you will also need to bring the following: • Gram flour (Besan) small pack• Salt• Chilli powder• Bi-carbonate of soda• Paprika• Coriander seeds• 1 onion• Spinach• Cooking oil for deep frying
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
Tution Fee: £70.00Exam Fee: £0.00
Total Cost: £70.00
19+ Reduced Fee
Tuition Fee: £42.00Exam Fee: £0.00
Total Cost: £42.00