Indian Culinary World – Master the art of Indian Cooking

Course Curriculum

Chapter 1: Indian Culinary World – Just an Introduction Section

Lecture 1: About me – A quick hello

Lecture 2: Course outline

Lecture 3: Project – Your favorite Indian dish

Lecture 4: Cooking – Art or Science ?

Lecture 5: Indian Food – Cultural influences

Chapter 2: Getting Equipped – the Indian Kitchen layout

Lecture 1: Cookware and tools

Lecture 2: Project – Cookware & Tools

Lecture 3: Essential Spices – Top 5 spices

Lecture 4: Project – Essential Spices

Lecture 5: Continuing the journey with the Top 20 spices

Lecture 6: Stock up your pantry with these essentials

Lecture 7: Stocking up your refrigerator

Lecture 8: Project – Essential Ingredients

Chapter 3: How To's..

Lecture 1: How To's – Cutting Onions

Lecture 2: How to make Ginger Garlic Paste

Lecture 3: Project – Ginger-Garlic Paste

Lecture 4: Making Yoghurt (Curd) ("Dahi") at home

Lecture 5: Project – Homemade Yogurt

Lecture 6: Making Cottage Cheese ( Paneer) at home

Lecture 7: Making Garam Masala – an essential spice blend

Lecture 8: Project – Spice Blend ( Garam Masala)

Chapter 4: Essential Food techniques

Lecture 1: Technique of Browning Onions

Lecture 2: Tempering/ Tadka Technique

Lecture 3: Technique of making Plain rice/ Steamed rice

Lecture 4: Project – Essential Techniques

Lecture 5: Technique- Making Roti / Tortilla

Lecture 6: Technique -Making curries and masalas

Chapter 5: Cooking Patterns – 9 versatile patterns to make hundreds of dishes

Lecture 1: Cooking Patterns

Lecture 2: Basic Raita Pattern

Lecture 3: Project/Assignment – Raita / Salad Pattern

Lecture 4: Basic Pickle Pattern

Lecture 5: Project/Assignment – Pickle Pattern

Lecture 6: Basic Daal pattern

Lecture 7: Project/Assignment- Daal Pattern

Lecture 8: South Indian rice dishes pattern

Lecture 9: Project – Yogurt Rice

Lecture 10: Pulao/pilaf pattern

Lecture 11: Project/Assignment – Pilaf/Pulao Pattern

Lecture 12: Basic vegetable "Sabzi" pattern

Lecture 13: Project /Assignment – Vegetable Sabzi Pattern

Lecture 14: Basic Red (onion and tomato) Gravy Dish pattern

Lecture 15: Project/Assignment – Red Gravy Pattern

Lecture 16: Basic Kadhai gravy dish pattern

Lecture 17: Project/Assignment – Kadhai Pattern

Lecture 18: Chicken Tikka Masala/ Makhni gravy dish pattern

Lecture 19: Project/Assignment – Makhani Pattern

Chapter 6: 25 top Indian Recipes – Restaurant favorites based on Cooking Patterns

Lecture 1: From Patterns to Recipes

Lecture 2: Recipe – Mango Pickle

Lecture 3: Recipe- Carrot & Radish Pickle

Lecture 4: Recipe Mung bean Yogurt Raita/Salad

Lecture 5: Recipe Spinach Yogurt Salad / Raita

Lecture 6: Recipe Beetroot Yoghurt Salad / Raita

Lecture 7: Recipe Yogurt Rice

Lecture 8: Recipe Lemon Rice

Lecture 9: Recipe Tamarind Rice

Lecture 10: Recipe Vegetable Pulao/ Pilaf

Lecture 11: Recipe Shrimp Pilaf

Lecture 12: Recipe Toor Tadka Daal

Lecture 13: Recipe Mung Daal

Lecture 14: Recipe Masoor Daal

Lecture 15: Recipe Alu Masala

Lecture 16: Recipe Alu Gobi Masala

Lecture 17: Recipe Alu Palak

Lecture 18: Recipe Bhindi Masala

Lecture 19: Recipe – Chole / Chick Peas Masala

Lecture 20: Recipe Rajma ( Red Kidney beans) Masala

Lecture 21: Recipe egg curry

Lecture 22: Recipe Mutton Masala

Lecture 23: Recipe – Kadhai Paneer ( Cottage Cheese)

Lecture 24: Recipe – Kadhai Chicken

Lecture 25: Recipe – Paneer Makhani or Butter Paneer

Lecture 26: Recipe – Chicken Tikka Masala/ ( Chicken Makhani )

Chapter 7: Recipes that dont fit a pattern

Lecture 1: Recipes that don't fit a pattern

Lecture 2: Recipe – Palak Paneer

Lecture 3: Modak’, an Indian dessert dumpling

Chapter 8: Continuing your culinary journey – next steps

Lecture 1: Great dishes are made in food heaven – what works well together

Lecture 2: Advanced Patterns – a preview