SHARMILA'S INDIAN KITCHEN

Taster of Things

INFORMATION AND TIPS

WHAT PEOPLE SAID..............

What a fantastic idea. Lovely day and lovely food. I will be busy. - Clive

Fantastic day. What a joy to learn to cook properly and get to eat it after! Very informative. Can't wait to start cooking. - Annette

A new line in distance learning! An inspiration and not excessive amount of oil. Thanks. - Clare (From Scunthorpe)

Informative and well structured day. Well presented too. - Leena

I really enjoyed the cooking experience with you. That evening I cooked the jalfrezi,chicken tikka massala, Tarka dall and pillau rice and it all came out great as yours did. Thanks very much for the experience I found you very helpful and informative and it all took place in a relaxed friendly environment also the recipes are easy to follow and fantastic to eat, can't wait until the weekend to cook some more. - Mark Woodland

Thank-you for a great lesson on Saturday, you were a big inspiration and I could not wait to try it out, so I collected the ingredients to practice on Saturday evening. I made a lovely curry which my wife and I enjoyed. Stuart was very pleased to finally find out where he had been going wrong. We will no doubt see you again to learn some more dishes. Many Thanks for all your help and advice! - Chris and Stuart

Lovely and informative lesson. Tasty food. I could not have asked for a better present for myself. Thanks. - Steven

I very much enjoyed the session, thank you, and the dishes we created were eagerly polished off by the family to rave reviews. - Malcolm

A note to say thank you for a very enjoyable 'Takeaway Curry' course last Saturday. It was both informative and very interesting, similar on style to Elizabeth David who didn't just give recipes but talked you through the methods and occasions and then the delicious lunch! Elen and I had a great time and would be interested to know if you do get the regional course set up. We both send thanks. - Dianne and Elen

Just a quick note to say how much I enjoyed the 'Indian Takeaway' cooking class you ran last Saturday, I feel that I learnt a great deal from you and look forward to trying out my new skills the next time I entertain at home, it will certainly be more exciting than just popping down the takeaway. I am sorry that I had an appointment shortly after the expected finish time, as I would have loved to stay and gain a few more insights from your wealth of knowledge. Once again, thank you for allowing me into your home and for the expert tips that I learnt! - Chris

Thanks for the lesson - I enjoyed it and picked up some great tips, especially for cooking the rice and onion bhajis, which were so much better than I had managed myself previously. Went home and cooked these and the lamb rogan josh that same evening, and the family enjoyed them all. -Gerry

___________________________________________________________________________________________________

ARTICLE IN LOCAL PAPER -

Sharmila quits the classroom for the kitchen

Former secondary school supply teacher Sharmila Pradeep Mohile has quit the classroom for the kitchen.
Indian born Sharmila, a mother of two, has lived in Hurst Green for 14 years and taught English and Geography in schools in Sussex and Surrey. Now she has launched Sharmila's Indian Kitchen to teach people to cook Indian food.
Using her own kitchen and her own dining table, Sharmila aims to run courses for up to five people to show them the delights and delicacies of the cuisine of her native land.
Would-be-cooks can choose from a range of options including preparing and cooking a three course dinner, quick bites, vegetarian dishes or preparing a feast for Christmas.
Each cookery session with Sharmila lasts about three hours and involves information and tips, the preparation, the actual cooking and tasting at her dinner table.
The recipes used can be kept and Sharmila will also reveal where many of the ingredients used can be purchased locally.

____________________________________________________________________________________________________

INFORMATION ABOUT BASIC INDIAN INGREDIENTS:

1. Asafoetida (Hing) – Asafoetida is the dried latex from the roots and stem of a plant of the Ferula variety. It is mainly used in a powder form to flavour curries, sauces and pickles.
2. Bay Leaves (Tejpatta) - Bay leaves are mostly used in a dried form. They are frequently used in curries.

And much more information than this!!

_____________________________________________________________________________________________________

TIPS:

Rice – Wash the rice in several changes of water to get rid of the starch. It will be less sticky.
Ginger Garlic paste – Make up the paste. Freeze it in icecube trays. When required just pop one or two cubes out and use as required.

And many more tips than these!!

____________________________________________________________________________________________________

A SAMPLE RECIPE:

ONION BHAJIS -

Ingredients:
2 large onions sliced finely
˝ teaspoon cumin seeds
1 teaspoon chilli powder (or according to taste)
˝ teaspoon turmeric powder
Ľ teaspoon cumin powder
1 tspn of dried fenugreek leaves (optional)
Ľ teaspoon garam masala (optional)
Pinch of bicarb of soda
2-4 tablespoons gram flour (chickpea flour)
Salt to taste
Vegetable oil for frying

Method:
In a bowl, separate the onion slices. Mix the cumin seeds, chilli powder, turmeric powder, cumin powder, fenugreek leaves, garam masala (if using) and soda bicarb with the onions. Stir in the flour and the salt. Then gradually add some water. The mixture should be fairly thick.

Now heat a wok or a deep fat fryer. Add oil and let it heat. When it is fairly hot, take spoonfuls of the batter and slide it into the oil. Do not overcrowd the pan. Take them out, when they are reddish brown, with a slotted spoon and drain them on a kitchen towel. Serve them with tomato ketchup or some raita.

Eat when they are fairly hot and crispy.

Website design by properTeam ltd