INDIAN COOKING – RESTAURANT STYLE COOKING COURSE

INDIAN COOKING – RESTAURANT STYLE COOKING COURSE, available at $84.99, has an average rating of 4.3, with 71 lectures, 1 quizzes, based on 938 reviews, and has 8993 subscribers.

You will learn about PROFESSIONAL INDIAN COOKING FROM BEGINNERS TO EXPERTS RESTAURANT STYLE COOKING AT HOME This course is ideal for individuals who are PEOPLE WHO WANT TO LEARN INDIAN COOKING RESTAURANT STYLE. or INDIAN COOKING AT HOME It is particularly useful for PEOPLE WHO WANT TO LEARN INDIAN COOKING RESTAURANT STYLE. or INDIAN COOKING AT HOME.

Enroll now: INDIAN COOKING – RESTAURANT STYLE COOKING COURSE

Summary

Title: INDIAN COOKING – RESTAURANT STYLE COOKING COURSE

Price: $84.99

Average Rating: 4.3

Number of Lectures: 71

Number of Quizzes: 1

Number of Published Lectures: 70

Number of Curriculum Items: 72

Number of Published Curriculum Objects: 70

Original Price: $27.99

Quality Status: approved

Status: Live

What You Will Learn

PROFESSIONAL INDIAN COOKING FROM BEGINNERS TO EXPERTS
RESTAURANT STYLE COOKING AT HOME

Who Should Attend

PEOPLE WHO WANT TO LEARN INDIAN COOKING RESTAURANT STYLE.
INDIAN COOKING AT HOME

Target Audiences

PEOPLE WHO WANT TO LEARN INDIAN COOKING RESTAURANT STYLE.
INDIAN COOKING AT HOME

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.

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Lecture 2: About the course

Lecture 3: Introduction to utensils

Chapter 2: COOKING BASICS

Lecture 1: Cooking basics Ginger and garlic paste

Lecture 2: Cooking basics Green chilli paste

Lecture 3: Cooking basics cutting onion

Lecture 4: Cooking basics cutting Tomato

Lecture 5: Cooking basics know your Spices

Chapter 3: Gravy

Lecture 1: Onion tomato masala or Otm or Tadka or Chop masala

Lecture 2: Red gravy

Lecture 3: Veg gravy or Yellow gravy

Lecture 4: Makhani gravy

Lecture 5: Green gravy

Lecture 6: Non veg gravy

Lecture 7: White gravy or cashew gravy

Chapter 4: Restaurant recipes

Lecture 1: Aloo jeera or Cummin Potato

Lecture 2: Chicken tikka butter masala

Lecture 3: Butter chicken

Lecture 4: Paneer makhani

Lecture 5: Achari paneer or Pickle cottage cheese gravy

Lecture 6: Aloo gobhi or Potato Cauliflower

Lecture 7: Karahi Paneer or Cottage cheese karahi

Lecture 8: Karahi Chicken or Murg Karahi

Lecture 9: Chicken curry

Lecture 10: Paneer tikka butter masala

Lecture 11: Chicken home stew or Punjabi chicken tari

Lecture 12: Murg do pyaza or chicken with onion

Lecture 13: Mix Vegetable

Lecture 14: Paneer TakaTak

Lecture 15: Mutton Roganjosh

Lecture 16: Mutton Rarrah

Lecture 17: Chicken Biryani

Lecture 18: Dal Makhani

Lecture 19: Shahi Paneer or Royal cottage cheese

Chapter 5: Palak / Spinach Gravy recipes

Lecture 1: Palak/ Spinach corn (Corn palak recipe (Makai palak recipe)

Lecture 2: Palak kofta or Cottage cheese dumplings in spinach sauce

Lecture 3: Palak paneer or Spinach cottage cheese gravy

Lecture 4: Palak Murg or Spinach gravy chicken

Lecture 5: Palak sabz Maloni / Spinach mix vegetable

Chapter 6: Tawa / Skillet cooking

Lecture 1: Rustic red gravy

Lecture 2: Tawa mushroom

Lecture 3: Tawa kaleji or Griddle liver gravy

Lecture 4: Tawa chicken

Lecture 5: Mutton Keema Kaleji

Lecture 6: Tawa Gobhi ot Tawa cauliflower

Chapter 7: Channa white or Chickpeas Recipes

Lecture 1: How to boil chickpeas

Lecture 2: Chana masala

Lecture 3: Kadai Chole

Chapter 8: Indian Breads ( Nan, Kulcha, Paranthas)

Lecture 1: Nan dough master recipe

Lecture 2: Plain Nan

Lecture 3: Garlic Nan

Lecture 4: Aloo kulcha or Potato stuffed Nan

Lecture 5: Parantha dough

Lecture 6: Parantha dough ball

Lecture 7: Parantha Four ways

Chapter 9: Masala mix / Spice mix

Lecture 1: Garam Masala

Chapter 10: Additional material

Lecture 1: Ingredients used

Lecture 2: Boiling Potatoes

Lecture 3: Indian cottage cheese / Paneer recipe

Chapter 11: Books to help you with your Journey

Lecture 1: Book of all about the course

Chapter 12: Course update 2022. Dhabha style recipes, Mutton recipes, Sambar, Mughlai Paneer

Lecture 1: Dhabha Masala Recipe

Lecture 2: Dhabha Masala Paneer

Lecture 3: Dhabha Masala Chicken

Lecture 4: Dhabha Masala Egg/Anda

Lecture 5: Dhabha Paneer Do Pyaza

Lecture 6: Mutton Jungali Maans

Lecture 7: Mutton Lal Maans

Lecture 8: Sambar

Lecture 9: Mughali Paneer

Lecture 10: Dum ka Murg

Instructors

Satvir Singh
Chef at work

Rating Distribution

1 stars: 11 votes
2 stars: 10 votes
3 stars: 80 votes
4 stars: 289 votes
5 stars: 548 votes

Frequently Asked Questions

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You can view and review the lecture materials indefinitely, like an on-demand channel.

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