Last updated 4/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 6.34 GB | Duration: 4h 55m
Learn - Base gravies (Red, Yellow, Green, White, Yellow Non veg & Makhani gravy) Karahi chicken, Palak Paneer & more.
What you'll learn
PROFESSIONAL INDIAN COOKING FROM BEGINNERS TO EXPERTS
RESTAURANT STYLE COOKING AT HOME
Requirements
FOR ALL
Description
Restaurant Indian food is delicious but difficult to replicate at home. That is because we don't know how to cook food with base gravies. I realise, how important a good gravy or curry base is. Especially with Indian food. And they are usually so easy to make. They just need the right ingredients and some proportions. With all the Gravies at hand one can cook any dish in 10 minutes. Plus I have added the recipes made with different gravies. If you want to start your Own Indian catering, a restaurant, food truck or you are a food enthusiast this is the course for you. This course will teach you to control the spice level in the curries and yet make delicious food. So let's embark on this Magical Masala Trail of Indian cooking.
Overview
Section 1: Introduction
Lecture 1 Introduction
Lecture 2 About the course
Lecture 3 Introduction to utensils
Section 2: COOKING BASICS
Lecture 4 Cooking basics Ginger and garlic paste
Lecture 5 Cooking basics Green chilli paste
Lecture 6 Cooking basics cutting onion
Lecture 7 Cooking basics cutting Tomato
Lecture 8 Cooking basics know your Spices
Section 3: Gravy
Lecture 9 Onion tomato masala or Otm or Tadka or Chop masala
Lecture 10 Red gravy
Lecture 11 Veg gravy or Yellow gravy
Lecture 12 Makhani gravy
Lecture 13 Green gravy
Lecture 14 Non veg gravy
Lecture 15 White gravy or cashew gravy
Section 4: Restaurant recipes
Lecture 16 Aloo jeera or Cummin Potato
Lecture 17 Chicken tikka butter masala
Lecture 18 Butter chicken
Lecture 19 Paneer makhani
Lecture 20 Achari paneer or Pickle cottage cheese gravy
Lecture 21 Aloo gobhi or Potato Cauliflower
Lecture 22 Karahi Paneer or Cottage cheese karahi
Lecture 23 Karahi Chicken or Murg Karahi
Lecture 24 Chicken curry
Lecture 25 Paneer tikka butter masala
Lecture 26 Chicken home stew or Punjabi chicken tari
Lecture 27 Murg do pyaza or chicken with onion
Lecture 28 Mix Vegetable
Lecture 29 Paneer TakaTak
Lecture 30 Mutton Roganjosh
Lecture 31 Mutton Rarrah
Lecture 32 Chicken Biryani
Lecture 33 Dal Makhani
Lecture 34 Shahi Paneer or Royal cottage cheese
Section 5: Palak / Spinach Gravy recipes
Lecture 35 Palak/ Spinach corn (Corn palak recipe (Makai palak recipe)
Lecture 36 Palak kofta or Cottage cheese dumplings in spinach sauce
Lecture 37 Palak paneer or Spinach cottage cheese gravy
Lecture 38 Palak Murg or Spinach gravy chicken
Lecture 39 Palak sabz Maloni / Spinach mix vegetable
Section 6: Tawa / Skillet cooking
Lecture 40 Rustic red gravy
Lecture 41 Tawa mushroom
Lecture 42 Tawa kaleji or Griddle liver gravy
Lecture 43 Tawa chicken
Lecture 44 Mutton Keema Kaleji
Lecture 45 Tawa Gobhi ot Tawa cauliflower
Section 7: Channa white or Chickpeas Recipes
Lecture 46 How to boil chickpeas
Lecture 47 Chana masala
Lecture 48 Kadai Chole
Section 8: Indian Breads ( Nan, Kulcha, Paranthas)
Lecture 49 Nan dough master recipe
Lecture 50 Plain Nan
Lecture 51 Garlic Nan
Lecture 52 Aloo kulcha or Potato stuffed Nan
Lecture 53 Parantha dough
Lecture 54 Parantha dough ball
Lecture 55 Parantha Four ways
Section 9: Masala mix / Spice mix
Lecture 56 Garam Masala
Section 10: Additional material
Lecture 57 Ingredients used
Lecture 58 Boiling Potatoes
Lecture 59 Indian cottage cheese / Paneer recipe
Section 11: Books to help you with your Journey
Lecture 60 Book of all about the course
PEOPLE WHO WANT TO LEARN INDIAN COOKING RESTAURANT STYLE.,INDIAN COOKING AT HOME
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