The Art of Indian Cooking

The fundamentals of Indian cooking includes but limited to:

Knowledge of spices
Know cooking techniques
Maintain high quality and standards

Prepare Menus
Ordering and controlling stocks
Menu research, development and implementation
Team Building

60hr /week /6 days a week

Home Made Curry Powder - Curry Paste

Home Made Curry Powder and Curry Paste 

Curry Paste  (8 ingredients)

Ingredients

Turmeric
Kashmir pepper
Coriander 
Cumin

2 Tomato
1 medium Red Onions

Ginger
Garlic 

Method

1. Equal portions of ginger and garlic finely chopped and add to a blender with some water. 
2. Chop and blend  Tomato
3. The 4 basic ingredients of Indian cooking are Turmeric, Chili Kashmir pepper, Coriander and cumin 
4. In a Pan (with thick bottom) medium heat, 
5. Add some oil,  
6. Add Onion, Ginger and garlic paste, - Cook for 3-4 mins,  
7. Add 1 tbsp. coriander power, 
8. Add 1/2 tbsp. cumin powder, 
9. Add 1/2 tsp turmeric powder, 
10. Add 1 tsp red chili powder. - Add some water  
11. Cook for 5 mins

For different dishes you can add to your curry paste
Cauliflower, green peas and potatoes together

Paneer

Tofu

Peas (channa) - 2 indian bel leaves, 1" cinimon, 4-5 green cardomin, 5 cloves, curry paste, oil in pan at medium heat, channa and cook add water for gravy. 

Red Kidney Bean

Chicken

Lamb

Curry Powder 

Ingredients:
2 Tbsp cumin Powder
2 Tbsp Ground Coriander
3 Tbsp Turmeric 
1 1/2 tsp ground Cardamom
1/2 tsp cinnamon
1/2 tsp cayenne pepper  or Indian Kashmir Pepper


OR Method 2 with Seeds

Ingredients:
1/2 cup of Coriander seeds 
4 tbsp Mustard seeds
4 tbsp of Cumin
1/2 cup of Tumeric powder ( adjust to your taste)
2 tbsp of Fenugreek Seeds
2 tbsp of Green Cardamom pods
4 tbbs of Black pepper corn 
3 Bay leaf 
½ cup Fennel seeds
4-5 Cilli pepper ( adjust to your taste)
1 tbsp of Cloves

Or method 4 

Type of Spices