Indian food is extremely well known, greatly cherished in many communities around the world, and it’s easy to see why.
It’s a broad and fascinating topic, and we have to start somewhere, so we’ve gone through the archive of recipes and techniques we’ve collected from the region, and compiled a series of manageable but scrumptious dishes which, we think, reflect some of the diversity of Indian cuisine, whilst striking a good balance between authenticity and feasibility.

This session will focus on starters. Recipes are: Raita, Bonda and Onion Bhajis

Raita:
300ml natural yoghurt
1/2 cucumber
1/2 teaspoon of cumin seeds
1 green chilli (or to taste)
1/2 garlic clove
Zest of 1 lime
2 tablespoons of chopped coriander leaves
Black pepper to taste

Bonda:
4 medium potatoes, halved and cooked
1/2 onion, chopped
2 cloves of garlic
1 tablespoon of mustard seeds
1 teaspoon of ground coriander
1 tablespoon of ground cumin
1 tablespoon of black onion seeds
Small handful of cashews, roughly chopped
1 tablespoon of desiccated coconut
Small handful of chopped coriander

Batter:
110g gram flour
15g rice flour
1/2 teaspoon of chilli flakes
1 teaspoon of ground cumin
1 teaspoon of black onion seeds
1/4 teaspoon of turmeric
Pinch of salt
Pinch of Bicarbonate of soda
100-150ml water

Mint and Coriander Sauce:
1 small bunch of mint, leaves only
1 bunch of coriander, leaves and stalks
1 lime, juice and zest
1 green chilli
200-250ml oil
Pinch of salt

Bhajis:
3 medium onions or 2 large (1 red and 1 white), sliced into half rings
2 eggs
150-200g gram flour
1 tablespoon of fennel seeds
1 tablespoon of cumin seeds
1 teaspoon of chilli flakes
2 tablespoons of black sesame seeds
1/2 teaspoon of ground turmeric
1 teaspoon of ground ginger
1 teaspoon of ground cumin

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