Indian Culinary World - Master the art of Indian Cooking

Secrets of cooking delicious Indian food, from SizzlingPots
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  • Lectures 78
  • Length 4 hours
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
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About This Course

Published 1/2016 English

Course Description

Hi, welcome to my course on Indian cooking . Love Indian food? Want to make flavorful Indian curries? Then join me in 60 exciting episodes from SizzlingPots Indian Culinary World, and I will prove, that it is not hard to cook Indian food.

I will teach you how to make delicious dishes in your own kitchen and at your own pace. If you are a beginner, then I will show you how to master Indian cooking. If you’re an expert cook, the techniques and methods I have shown here will let you cook smarter, faster, and healthier.

Step by step I’ll take you through the art of Indian cooking- you will learn about the top spices and herbs that flavor Indian food and techniques like tempering that show how and when to use these ingredients.

My unique method of Cooking Patterns will teach you how to make hundreds of tasty creations by following just 9 repeatable patterns. And finally, you will see these patterns in action, as you learn the top 25 restaurant favorite recipes based on these patterns. In no time, you will enter a fascinating world with you as the star.

Sounds interesting? There’s more. I will teach you about the cookware that you will need for cooking Indian food and their replacements. Confused on where to begin? We have it covered with videos that will get you started right away and guide you on stocking up your pantry with essential items. Too many spices to remember? Just learn the magic of five popular Indian spices that impart flavor and taste to Indian cooking.

No more searching the Internet for recipes - now you can create your own unique dishes! Join us at SizzlingPots Indian Culinary World and become certified as an expert in Indian Cooking

What are the requirements?

  • Access to a kitchen for cooking up your curries

What am I going to get from this course?

  • Master the art of Indian cooking
  • Make hundreds of delicious dishes based on just 9 repeatable "cooking patterns"
  • Learn the secrets of spices and techniques such as browning onions and tempering that lets you learn how to cook Indian food
  • Confidently create new dishes on your own, and use food as an expression of your culinary creativity
  • Make the 25 top restaurant favorite Indian dishes with step by step, detailed recipes based on my cooking patterns

What is the target audience?

  • Anyone interested in cooking Indian food, beginners as well as experts

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: Indian Culinary World - introduction
02:00

Hello everyone, I am Jyoti Sawant, a chef, magazine editor, recipe maker, food photographer and above all, an enthusiastic explorer of everything culinary. I have been quite fascinated by the culinary world and with the opportunity of spreading its richness to the world. So here I am, excited and delighted to share my knowledge of Indian cooking with you.

02:40

Welcome to my course on cooking Indian food. Step by step, technique by technique, this course will provide you with the secrets of making delicious Indian dishes. Whether you are a beginner, or an expert cook, or simply a culinary connoisseur, this course will let you create amazing and unique Indian dishes that you may have tasted only in restaurants earlier.

00:31

Click a picture of your favorite Indian dish. Where did you taste it? at a friend's house, or maybe a nearby restaurant, or maybe you made it yourself! We'd love to hear more. Post a picture on Facebook or tweet it.

02:54

Cooking is an art. When you’re in the kitchen, you’re like an artist creating culinary masterpieces magically out of everyday and plain ingredients. When you combine this art with the science of cooking you deliver tasty results every time. This is what the course is going to aim for. I will give you insight into the techniques that you will need to use, and through my Cooking Patterns, you will learn about the structure and framework that lets you practice your art of cooking.

03:35

Indian food has had several influences over the years which have resulted in a delightfully diverse cuisine. No matter where you go, you will find a unique and distinctive taste. This section highlights some of the main styles.

Section 2: Getting Equipped - the Indian Kitchen layout
08:46

This section is all about getting you equipped and ready for your journey into the wonderful world of Indian cooking Many people tend to think of Indian cooking as an elaborate and complex affair needing exotic cookware. But don’t be scared, stick to the basic, essential equipment that I will mention here in the new few minutes, and you are pretty much set!

3 questions

This quiz will help get you to get more familiar with the Indian cookware and tools.

00:31

Click a picture of one of your most commonly used cookware/vessels that you bought (or already have in your kitchen) for making Indian dishes. Tell us what you love to cook in it. Post the picture on Facebook or tweet it

05:16

Taste, flavor, aroma- all this swirls around in your mind when you think about your favorite Indian dish. The secret behind this - spices ! Spices or Masalas, as they are called, are the “heartbeat” of an Indian kitchen. This section will tell you exactly what spices to use. To begin with, there are few basic spice powders that you can use to cook Indian food and deliver amazing and authentic results. I will teach you how to begin with just these basic spices first, so that this journey to learning to cook Indian food is easier and more fun for all of us. Here are the 5 basic Indian spice powders

00:31

Collect the 5 basic spices to get you ready for your culinary journey - Garam Masala, Turmeric powder, Cumin powder, Coriander powder & Red chili powder. Tweet or post a picture on Facebook.

2 questions

This will help you get started with the 5 most essential spices that are commonly used in Indian dishes.

06:18

Now for some more spices, and their Indian names ( in case you go to an Indian grocery store to get them). Most of these spices are now also easily available at regular grocery stores. By the time you finish this, you will become familiar with the top# 20 spices used in Indian cooking and we will start using them in our cooking adventures.

2 questions

Quiz your knowledge of spices

03:49

Here you will learn about the essential ingredients I generally keep in my kitchen pantry. These are items that usually have a decent shelf life, so you can stock up as needed when you go to the grocery store and keep using them for a long time. Most of these are basic food items used in most cuisines and you will find them wherever you are in the world. Some may require a trip to the nearest Indian or Asian food market or you could look them up in online grocery stores.

3 questions

Brush up what goes in your pantry.

02:18

A well stocked refrigerator makes cooking a pleasure. There are some Items that I normally stock up my fridge with, for cooking up delicious Indian dishes.

3 questions

Test your refrigerator essentials knowledge.

00:31

Time to drop into your nearby Indian grocery store ( don't forget- your corner grocery store may also have these) Collect pantry & refrigerator essentials like onions, tomatoes, potatoes, spices, lentils/daals, ginger, garlic, cilantro, mustard, cumin & coriander seeds etc to get you ready for your culinary journey.

Tweet us your shopping list or post a picture of your stocked up pantry on Facebook.

Section 3: How to make..
02:55

Cutting onions is always a tedious task. But this task becomes easier if you know the right technique. Onions can be chopped in different ways. You could finely chop your onions or slice them really thin. Finely chop onions are used mostly for curries. They are chopped fine so that it is easier to cook the onions evenly and it helps the onions to brown consistently, to caramelize them to give depth to the dishes. Finley sliced onions are used mostly for dry vegetables and Pilafs. This lesson will show you the technique to cut onions in different styles.

1 question

Quiz on cutting onions

01:34

Blends two key ingredients of Indian food into an easy to use paste that you can use anytime. No more cutting and chopping and dragging the blender out just for a quick dish , because just a spoonful of this paste will do the trick !

1 question

Get your ginger-garlic paste right.

00:31

Make ginger-garlic paste at home and post a picture on Facebook or tweet it.

02:00

Yogurt: Yogurt is an essential part of an Indian meal and is used as an ingredient as well. Homemade yogurt is so simple to make that you’ll wonder why you haven’t made it before. Homemade yoghurt has a delicious delicate flavor that will soon become your favorite.


1 question

Perfect the tricks to making yogurt at home

00:31

Make yogurt at home and post a picture on Facebook or tweet it. Follow the steps given in the "Making Yogurt" technique. Do you find it quite different from store bought yogurt ?

02:54

Cottage Cheese/ Paneer: Cottage cheese, also known as Paneer is a freshly made cheese that is very common to Indian cuisine. This lesson is all about making this versatile cheese and using it in appetizers, entrees, curries and desserts.

Servings: 4 Total Time: 5 hours

Ingredients:

  • 1 liter whole milk
  • 2 tablespoon lime juice
  • Some ice cubes
  • Directions:

    ⦁ Boil Milk: Boil milk to about 180 degrees Fahrenheit. Use a candy thermometer to check the temperature.

    ⦁ Add lime juice: Slowly add lime juice to the hot milk. Stir for a while. Close the heat and let it sit for 10 minutes.

    ⦁ Add ice cubes: After a while the milk will start to curdle and the whey will start to separate from the milk. When you see a clear yellow whey add ice cubes to the saucepot. This helps in setting soft and delicious cheese.

    ⦁ Strain Cheese: Take a large bowl to collect the whey. Now put a colander in this bowl. Line the colander with a cheese cloth. Strain the milk in the cheesecloth. Collect the coagulated milk fragments tightly into the cheesecloth and squeeze out all the excess whey. Discard the whey.

    ⦁ Put pressure to set cheese: Now take two zip lock containers that can fit into each other. Make 7 to 8 holes to the base of one of the containers. Place the container with holes in a large bowl. Put the cheese cloth that has the squeezed cheese in the container with holes. Press with the hand to flatten and shape the cheese along the base of the container. Now place the other zip lock container on top of the cheese cloth. Finally place a heavy weight in the container to give pressure.

    ⦁ Let it set: Place it in a cool place for 2 hours for the cheese to set.

    ⦁ Cut and store: After 2 hours the cheese will be set. Remove it from the container carefully so as not to break the slab. Cut cubes of the cheese and place it in a container with water. Store cheese in the refrigerator. This cheese will remain fresh for 3 to 4 days. Use as and when needed to make dishes.

    1 question

    Quiz on cottage cheese steps

    02:45

    Garam Masala: Garam Masala is an aromatic blend of spices. Spices that are roasted individually to enhance and bring out their flavors, and then ground to a fine powder. Every family has its secret recipe. I'm sharing ours with you.. in the next few minutes you will have the secret of making a versatile spice blend that magically adds flavor to any dish.

    Total Time: 30mins

    Ingredients:

  • 4 dry bay leaves, whole
  • 4 (2inch) cinnamon sticks
  • 1 tablespoon black peppercorn, whole
  • ½ cup coriander seeds
  • 2 tablespoon sesame seeds
  • 1 star anise
  • 4 black cardamom whole
  • 2 tablespoon fennel seeds
  • 1 teaspoon clove
  • 2 (3-inch) dry turmeric stick crushed or 2 tablespoon turmeric powder
  • 1 nutmeg, small, crushed
  • 3 to 4 strands of mace
  • 1 tablespoon poppy seeds
  • ¼ cup cumin seeds
  • 1 teaspoon green cardamom seeds
  • Directions:

    1. Dry roast spices: In a heavy bottom skillet, on a medium low heat, dry roast one at a time, bay leaves, cinnamon stick, black peppercorn, coriander seeds, sesame seeds, star anise, black cardamom, fennel seeds, cloves, turmeric stick, nutmeg, mace, poppy seeds and cumin seeds.
    2. Slow roasting: Dry roast the spices, stirring continuously at a medium low flame until they give out a nice smoky aroma for about 3 to 5 minutes. Do not increase the flame or you might burn the spices from outside. This needs to be done slowly and evenly, stirring constantly.
    3. Grind Spices: Now add the cardamom seeds to the other roasted spices and then put all the spices in a dry spice grinder or a coffee grinder. Grind everything to a smooth powder. Your Spice powder or Garam Masala blend is now ready.

    Tip: If you are using turmeric powder instead of the stick then do not dry roast the powder, just add it at the end along with grated nutmeg powder. Also do not store curry powder Do not store curry powder over 6 months as it loses its aroma. Just make a fresh batch after 6 months or when you run out, which I hope you will, with all the delicious Indian dishes that will be making.

    1 question

    Garam masala brush up.

    00:31

    Make your own spice blend ( Garam Masala) at home.

    Section 4: Essential Food techniques
    06:01

    Learn how to brown onions perfectly for making vegetables & pilafs, curries and biryanis. The techniques shown here are one of the essentials of Indian cooking.

    1 question

    A few questions to check your understanding of food techniques

    06:00

    Tadka/ Tempering for Yogurt Salad: Tadka or tempering gives a very nice smoky and aromatic flavor to a dish. This is one of the essential techniques in Indian cooking. Tadka imparts a distinctive taste to your dishes, that goes beyond mere garnishing - the first whiff is of something roasted in the fire, and then the spices hit you, with their distinctive aromas, now balanced with a smooth richness that comes from the frying butter.

    Servings: 4 Total Time: 30 minutes

    Ingredients:

    • 2 tablespoon, ghee (clarified butter) or vegetable oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 7 to 8 curry leaves
    • 1/8th teaspoon asafetida powder

    Directions:

    • Prepare the Tempering/ Tadka : Heat a small sauce pot or tempering pan on medium high heat. Add ghee or oil to it. Let it melt and become hot, then reduce the heat and add mustard seeds, let them pop then add cumin seeds and let them sizzle. Now add curry leaves and let them crisp. Finally put asafetida powder. Sauté everything. Make sure it does not burn. Close the heat. Your tadka for the yogurt salad now is ready
    • Add tempering/ tadka to Yogurt mix: Quickly add the aromatic, sizzling tempering mix or tadka to the ready yogurt mix and combine.
    • Garnish and Serve: Transfer it to a nice serving bowl. Garnish with fresh cilantro and serve as an accompaniment with the main dish. Enjoy.

    Tip: You can use this tempering mix to make dishes like: Onion tomato raita, Sprouted mung bean yogurt salad, Spinach yogurt salad, Mint yogurt salad, Pomegranate yogurt salad, Carrot yogurt salad etc.

    1 question

    Quiz on tempering/ tadka

    02:23

    Plain Rice: Another staple part of a typical Indian meal is rice- simple plain, boiled or steamed rice. This forms a wonderful neutral foundation for any curry or vegetable dish. So in this technique you will learn how to make rice that is wonderfully fluffy and light.


    Download the pdf file given below for recipe

    1 question

    Steamed rice quiz

    00:31

    1.Make plain rice using the rice technique.

    2. Next make a simple yogurt salad using these steps:

    • Take 1 cup plain yogurt and temper it using the tempering/ Tadka technique.
    • Now add finely chopped ½ onion and ½ tomato and ½ salt to taste to it and combine.
    • Add ½ cup of water and combine.

    Your yogurt salad is ready

    3. Post a picture of rice and the yogurt salad together in a plate, to Facebook or tweet it

    03:04

    Rotis are very similar to "tortillas" used in Mexican and Latin American cuisines. Without roti’s an Indian meal is incomplete.

    Download the pdf file given below for recipe

    1 question

    Quiz on Indian flat breads (Rotis/ Tortilla)

    05:09

    Learn about the different curries and masalas (base or foundation) that provide a foundation for most Indian dishes. You will learn about the tangy Makhani curry, chunky and smoky Kadhai curry, dry onion or vegetable masalas and red gravy curry.

    1 question

    Quiz on Curries

    01:59

    Yogurt: Yogurt is an essential part of an Indian meal and is used as an ingredient as well. Homemade yogurt is so simple to make that you’ll wonder why you haven’t made it before. Homemade yoghurt has a delicious delicate flavor that will soon become your favorite.

    Servings: 4 Total Time: 5 hours

    Ingredients:

  • 4 cups whole milk
  • 2 tablespoon starter yogurt (Starter yogurt is the left over yogurt from previous batch or you could use store bought yogurt)
  • Directions:

    ⦁ Boil Milk: Boil milk to about 180 degrees Fahrenheit. Use a food/ candy thermometer to check the temperature.

    ⦁ Cool milk: Let the milk to cool down to slightly warmer than lukewarm temperature (about 110 degrees F)

    ⦁ Add starter yogurt: Slowly blend in the starter yogurt with the milk. Combine with a spoon or blend it with a whisk.

    ⦁ Put in container: Put the blended milk in a container with a tight fitting lid.

    ⦁ Preheat Oven: Preheat the oven to 150 degrees Fahrenheit and then put it off. Place the container in the oven and let it set for 4 to 5 hours without disturbing it. You could also keep the milk container in a warm and secure place where it will not be disturbed for 8 hours.

    ⦁ Store in Refrigerator: The yogurt will set after 5 hours. Once the yogurt is set store the container in the refrigerator.

    Section 5: Cooking Patterns - 9 versatile patterns to make hundreds of dishes
    02:07

    Cooking patterns will show you an innovative and easy way of learning to cook. Rather than simply following recipes, you will actually learn the secrets behind some of your favorite Indian delicacies and understand how, with small variations, you can follow similar steps and yet make totally different dishes.

    04:23

    Yogurt Salad Pattern: Yogurt salad or raita as it is commonly known, is a yogurt based salad. Raita's are used as accompaniments for the main dish. In this pattern, the yogurt is usually seasoned with spices and herbs and then main ingredients like raw onions and tomatoes or cooked ingredients like spinach, beetroot or moong bean are added to it. This goes especially well with any rice based dish such as pulao’s and biryanis.

    Download the pdf file given below for raita pattern

    00:31

    Make a simple green bean salad using the raita/yogurt salad pattern. Follow the mung bean raita recipe given in the recipe section for help, just replace mung beans with green beansPost a picture on Facebook or tweet it . We'd love to see your creation!

    04:34

    Pickle Pattern: Pickling can preserve perishable foods for several months, and the process of immersing the food in a salty brine (usually salt, vinegar, oil or lemon juice) results in a lip smacking accompaniment to any meal. My Pickle technique here shows you how to make a pickle that you can then enjoy the very same day, without having to wait for months for the pickle to "set". Refrigerate the leftover and enjoy it over the next several weeks.

    Download the pdf file given below for Pickle pattern

    00:31

    Make a simple carrot pickle using the pickle pattern. Follow the carrot & radish recipe given in the recipe section for help. Post a picture on Facebook or tweet it . We'd love to see your creation!

    04:01

    Daal Pattern: Hello everyone. A tasty Indian meal in less than 30 minutes? It's possible with this wonderful "daal" pattern. Just cook up some steaming daal, also known as lentils add some rice or roti and a little salad or pickle, and you're ready for dinner. The lentil is an edible legume with lens-shaped seeds, and usually grows in pods. The seeds are harvested and dried, and sold either whole or split into halves. Changing out the "daal" or type of lentil used gives this pattern its versatility. Some typical lentils used are whole mung daal, urad daal, masoor or tur daal.

    Download the pdf file given below for Daal pattern

    00:31

    Make a simple mung daal using the daal pattern. Follow the mung dal recipe given in the recipe section for help. Post a picture on Facebook or tweet it . We'd love to see your creation!

    04:32

    South Indian Rice Pattern: Just as Pulao’s or Biryanis form the center point’s of North Indian cuisines, dahi and lemon rice hold a similar exalted position in the cuisines of the South. You've probably had dishes like lemon rice, dahi (curd or yoghurt) rice, or even tamarind rice- these are common rice entrees in South Indian cuisines.

    Download the pdf file given below for South Indian Rice pattern

    00:31

    Make a yogurt rice using the south Indian rice pattern. Follow the yogurt rice recipe given in the recipe section for help. Post a picture on Facebook or tweet it . We'd love to see your creation!

    04:10

    Pulao Pattern: Pulao, or Pilaf as it is sometimes called, is made from rice that has been cooked in a spiced, seasoned broth, along with some special ingredients. In this pattern onions are sautéed with main ingredient like meat, seafood, vegetable or lentil and then cooked with rice. The result is an exotic, delicately flavored rice dish that will star in your dinner or lunch. The only accompaniment you will need is some salad (raita), preferably yogurt based.


    Download the pdf file given below for Pulao pattern

    00:31

    Make a peas pilaf/ pulao using pilaf/ pulao pattern. Follow the vegetable pilaf recipe given in the recipe section for help, just put peas instead of other vegetables. Simply add 2 cups of green peas to the onion base for pilafs and cook with rice until done. Post a picture on Facebook or tweet it . We'd love to see your creation!

    05:00

    Basic Dry Vegetable Pattern: Its time now to learn a pattern that is so versatile that with only a few simple steps you will be able to make an amazing variety of vegetable dishes that are still quite unique in taste

    Download the pdf file given below for Vegetable pattern

    00:31

    Make a simple green beans vegetable using vegetable pattern. Follow the cauliflower-potato vegetable recipe given in the recipe section for help, just replace cauliflower-potatoes with green beans. Simply add chopped green beans to the onion base for vegetables and cook until done. Post a picture on Facebook or tweet it . We'd love to see your creation!

    04:45

    Basic Red or Brown gravy: Red Gravy is one of the most common and popular Indian sauces or gravies. This is made with onions, tomatoes and spices cooked together and then pureed to a smooth sauce. Any ingredient like egg or chick-peas can be to me added to this gravy and simmered. Once you know this technique, you can use it in several dishes ranging from "Egg Masala" to" Mutton curry".

    Download the pdf file given below for Pickle pattern

    00:31

    Make a simple potato curry using red gravy pattern. Follow the red chicken curry/gravy recipe given in the recipe section for help, just replace chicken with potatoes. Simply cut big chunks, about ½ inch size of potatoes and add to the red gravy and cook until done. Post a picture on Facebook or tweet it . We'd love to see your creation!

    05:32

    Kadhai gravy/ Wok: Another popular and highly adaptable sauce is the Kadhai curry. You would have tasted some popular restaurant favorites such as Kadhai Chicken (Wok Chicken), Kadhai Paneer (Wok Cottage cheese) Sabz Kadhai (Wok Mixed Vegetable). These dishes get their name from the "Kadhai" or "Wok" utensil in which they are made.

    Download the pdf file given below for Kadhai gravy pattern
    00:31

    Make a simple kadhai mushroom using kadhai gravy pattern. Follow the kadhai paneer recipe given in the recipe section for help, just replace paneer with mushrooms. Simply cut big chunks, about ½ inch size of mushrooms and add to the kadhai gravy and cook until done. Post a picture on Facebook or tweet it . We'd love to see your creation!

    06:47

    Chicken Tikka Masala/ Makhni Gravy Pattern:

    Learn how to make the famous "Butter Chicken" or "Butter Paneer" with this Makhani Pattern. Or simply substitute with the vegetable or meat of your choice to make your own tasty creation.

    Download the pdf file given below for Chicken Tikka Masaka pattern
    00:31

    Make a boiled egg or cauliflower makhni curry using makhni gravy pattern. Follow the paneer makhni/ butter paneer recipe given in the recipe section for help, just replace paneer with eggs or cauliflower. Simply add boiled eggs or big chunks, about ½ inch size of cauliflower and add to the makhnai/ butter gravy and cook until done. Post a picture on Facebook or tweet it . We'd love to see your creation!

    Section 6: 25 top Indian Recipes - Restaurant favorites based on Cooking Patterns
    01:01

    My step by step recipes will show you how to make amazing and delicious dishes based on the patterns you have already learnt

    03:51

    Mango Pickle: Pickling can preserve perishable foods for several months, and the process of immersing the food in a salty brine (usually salt, vinegar, oil or lemon juice) results in a lip smacking accompaniment to any meal. This mango pickle will add a spark to your meal any day. It is quite easy to make, plus it, you can enjoy this the very same day, without having to wait for months for the pickle to "set". Refrigerate the leftover and enjoy it over the next several weeks.

    Download the pdf file given below for recipe

    04:18

    Carrot-Radish Pickle: Pickling can preserve perishable foods for several months, and the process of immersing the food in a salty brine (usually salt, vinegar, oil or lemon juice) results in a lip smacking accompaniment to any meal. This tangy carrot-radish pickle will add a spark to your meal any day. It is quite easy to make it, plus you can enjoy this the very same day, without having to wait for months for the pickle to "set". Refrigerate the leftover and enjoy it over the next several weeks.

    Download the pdf file given below for recipe
    03:35

    Mung Bean Yogurt Salad has crunchy mung beans that creates a perfect balance to the smooth creamy yogurt. The delicious touch of tempering adds loads and aroma flavor to the cool and mouthwatering salad. A perfect complement with many rice dishes.

    Download the pdf file given below for recipe
    03:35

    Spinach Salad: Smooth richness of spinach is combined with the coolness of yogurt. The combination is one amazing salad that just melts in your mouth. Spike it with your tempering mix and you have an all in all winner, Try these with some Indian breads and you wouldn’t ask for anything else.

    Download the pdf file given below for recipe

    03:11

    Beetroot Yogurt Salad: Chunky and slightly sweet beet creates a perfect balance to the smooth creamy yogurt. The delicious touch of tempering adds loads and aroma flavor to the cool and mouthwatering salad. A perfect complement with many rice dishes.

    Download the pdf file given below for recipe
    03:38

    Yogurt Rice: A very simple one pot yogurt based, south Indian dish that is tempered with spices to enhance its flavors. A South Indian meal is considered incomplete without this delectable dish. It is also supposed to have lots of medicinal qualities.

    Download the pdf file given below for recipe

    03:50

    Lemon Rice: Lemon rice is one of the most popular rice dishes that is made in the south of India. It is a very simple and easy to make dish with a very tangy and delicious flavor to it. It is served mostly as a breakfast or snack item along with some hot tea or coffee.

    Download the pdf file given below for recipe
    03:44

    Tamarind Rice: Just like yogurt and lemon rice, tamarind rice is also one of the most popular rice dishes that is made in the south of India. It is a very simple and easy to make dish with a very tangy and delicious flavor to it. It is served mostly as a breakfast or snack item along with some hot tea or coffee.

    Download the pdf file given below for recipe

    04:40

    Vegetable Pulao: Pulao, or Pilaf as it is sometimes called, is made from rice that has been cooked in a spiced, seasoned broth, along with some special ingredients. In a vegetable pulao, onions are sautéed with vegetable then cooked with rice. The result is an exotic, delicately flavored rice dish that will star in your dinner or lunch. The only accompaniment you will need is some salad (raita), preferably yogurt based.

    Download the pdf file given below for recipe
    04:56

    Shrimp Pilaf/ Pulao: Pulao, or Pilaf as it is sometimes called, is made from rice that has been cooked in a spiced, seasoned broth, along with some special ingredients. In a shrimp pulao, onions are sautéed with shrimps and then cooked with rice. The result is an exotic, delicately flavored rice dish that will star in your dinner or lunch. The only accompaniment you will need is some salad (raita), preferably yogurt based.

    Download the pdf file given below for recipe
    03:20

    Toor Tadka Daal Recipe: Toor Dal tadka is one of the most popular daal recipe served in Indian households and restaurants. In this the daal is typically cooked and then tempered with some exotic herbs and spices to give richness to the daal. The result is a delectable, smooth, aromatic lentil soup in less than 30 minutes.

    Download the pdf file given below for recipe
    03:18

    Mung Daal Recipe: Mung Dal tadka is one of the most popular daal recipe served in Indian households and restaurants. In this the daal is typically cooked and then tempered with some exotic herbs and spices to give richness to the daal. The result is a delectable, smooth, aromatic lentil soup in less than 30 minutes.

    Download the pdf file given below for recipe.

    03:18

    Masoor Daal/ Split red lentil recipe: Masoor Daal tadka is one of the most popular daal recipe served in Indian households and restaurants. In this the daal is typically cooked and then tempered with some exotic herbs and spices to give richness to the daal. The result is a delectable, smooth, aromatic lentil soup in less than 30 minutes.

    Download the pdf file given below for recipe.
    04:19

    Alu Masala/ Potato Vegetable Recipe: This dish is a delicious combination of potatoes and sautéed onions, spiced with fresh green chilies enhanced with a dash of lemon juice. It is really simple to make but can easily impress a crowd. Serve this with your favorite bread.

    Download the pdf file given below for recipe.
    05:27

    Potato and Cauliflower Casserole or Aloo Gobi: Aloo gobi is a very popular dish. It is a savory and mouthwatering dish that is all vegan dish and will compliment any meal with its combination of sizzling potatoes and crispy cauliflowers.

    Download the pdf file given below for recipe.

    05:11

    Potato and Spinach Casserole or Aloo Palak: Aloo palak is a beautiful combination of smooth leafy spinach with nice chunky potatoes. This is another dish that is commonly made in Indian households.

    Download the pdf file given below for recipe.

    04:22

    Bhindi Masala/ Okra Vegetable casserole: Bhindi masala is one of India’s best known and most popular restaurant favorite dish. It makes a great side with roti or naan.

    Download the pdf file given below for recipe.
    05:16

    Chole Masala: Chole masala, also known as chana masala is a very popular dish in Indian cuisine. It’s a very hearty dish with a thick gravy to it.

    Download the pdf file given below for recipe.
    05:16

    Rajma is a popular north Indian dish. Red Kidney beans (Rajma) are simmered in a thick red/brown gravy consisting of sautéed and then pureed onions, tomatoes and spices. Rajma goes best with plain rice.

    Download the pdf file given below for recipe.
    04:31

    Egg Curry: North Indian style Egg Masala or egg curry is delectable curry with boiled eggs and spices cooked in a thick brown gravy made from onions and tomatoes. Egg curry typically goes well with plain steamed rice or with roti.

    Download the pdf file given below for recipe.

    04:56

    Mutton Masala/ goat curry: Thick and spicy mutton cooked in delicious brown gravy made with onions and tomatoes and some aromatic spices. This is a party favorite dish and is most dear to the meat eaters. Mutton curry typically goes well with plain steamed rice or with roti.

    Download the pdf file given below for recipe.

    05:00

    Kadhai Paneer: Another popular and highly adaptable sauce is the Kadhai curry. You would have tasted some popular restaurant favorites such as Kadhai Chicken (Wok Chicken), Kadhai Paneer (Wok Cottage cheese) Sabz Kadhai (Wok Mixed Vegetable). These dishes get their name from the "Kadhai" or "Wok" utensil in which they are made. The typical flavors of this curry are bitter, sweet, sour, tart, salty and spicy. You should be able to savor all these six flavors in the curry to make it a complete sauce.

    Download the pdf file given below for recipe.

    05:53

    Kadhai Chicken: Another popular and highly adaptable sauce is the Kadhai curry. You would have tasted some popular restaurant favorites such as Kadhai Chicken (Wok Chicken), Kadhai Paneer (Wok Cottage cheese) Sabz Kadhai (Wok Mixed Vegetable). These dishes get their name from the "Kadhai" or "Wok" utensil in which they are made. The typical flavors of this curry are bitter, sweet, sour, tart, salty and spicy. You should be able to savor all these six flavors in the curry to make it a complete sauce.


    Download the pdf file given below for recipe.

    06:24

    Paneer Makhni: Classically simple, this recipe is a hot restaurant favorite. The soft cottage cheese (paneer) cubes and the rich, creamy curry gives a full bodied richness to this Dish. The julienned ginger adds a hint of fresh bite to it.

    Download the pdf file given below for recipe.
    09:16

    Chicken Tikka Masala/ Chicken Makhni: This is a lightly spiced curry, cooked with chunky pieces of chicken that have been delicately marinated and grilled to enhance its flavors.

    Download the pdf file given below for recipe.

    01:02

    The patterns you have learnt will let you make a wide variety of dishes, from the simple to elaborate. However note that there are some Indian dishes that are just too unique to fit in any pattern. Don't worry though, you'll find that the techniques that you have learnt will help.

    03:42

    Palak Paneer: Classically simple, this recipe is a hot favorite as a soup to complement any entree. The crispy cottage cheese (paneer) cubes and the thick spinach base gives a full bodied richness to this soup. Green chilies add a hint of spice.

    Download the pdf file given below for recipe.
    Section 7: Continuing your culinary journey - next steps
    02:00

    In a typical healthy Indian meal, lunch or dinner has the usual complement of carbs, proteins and fat in a surprisingly well-balanced ratio. A typical lunch would have some wheat rotis or tortillas, a vegetarian entree, some daal (lentil soup) and pickle or salad. Dinner would be similar, maybe the entree would be a vegetarian gravy dish, meat or seafood dish.

    01:53

    You can now consider yourself as fully qualified to amaze the taste buds of friends and family with your culinary talent. With the patterns and techniques in this course, you’ve enough to keep you busy and exploring your potential for quite a while, but if you’re ready to take the next step, there’s more waiting for you.

    My advanced patterns course will disclose more secrets of Indian cooking, secrets that I’ve carefully collected through years of being immersed in this wonderfully creative and satisfying activity.

    00:42

    Now you can make unique recipes of your own with the secrets of patterns and techniques that you’ve learnt here. Don’t forget to tell your friends about this course, and of course, let me know if you make up a recipe of your own. I will be adding more recipes based on new patterns, so keep checking. So until we meet again, happy cooking!

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    Instructor Biography

    Jyoti Sawant, Chef & Culinary Instructor; Director- Visualomics LLC.

    Hello everyone, I am Jyoti Sawant, a chef, magazine editor, recipe maker, food photographer and above all, an enthusiastic explorer of everything culinary.

    Growing up in India, I experienced culture first hand from all corners of this beautiful country. My dad was in the army, and my childhood was spent in places such as beautiful hilly Ladakh in the northern part of India, Agra, home of the exquisite Taj Mahal, and Kolhapur and Pune, the cities of Marathas and Maharajas, warriors of their times, and then Mumbai - the modern metropolitan city where cultures from all over India blend in a melting pot. Then I landed up in Houston, where Hispanic and American cultures converge seamlessly.

    I learnt my art of cooking from my mother at a very early age. My mother passed on her experience and her prized family recipes to me, and I’ve blended that with culinary experiences gathered from my journeys across the world.

    My education has been in economics and information technology- I hold master’s degrees in each. I have been quite fascinated by the culinary world and with the opportunity of spreading its richness to the world. My experience includes successfully running a food recipe website that has 100's of recipes in a easy to follow step by step format that has provided proven gratification to hundreds of followers, a full-color food magazine ( in print) that went out to thousands of Houston families, management experience in property and multi-family housing, and marketing experience in social media and segmented marketing speciailly to Millennials and GenX/Y.

    So here I am, excited and delighted to share my knowledge of Indian cooking with you. Here I will teach you how to cook authentic Indian food in the comfort of your own home.

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    Take This Course