INDIAN
learning intention |
INDIAN CUISINE |
- We are learning to make dosas
- We are learning about Indian cuisine SUCCESS CRITERIA- I can make dosas
- I can name some Indian curries Spicy chicken, coriander and potato dosa300g starchy potatoes, scrubbed
30ml olive oil, plus extra, to grease 1 chicken thigh 1/4 tsp dried chilli flakes 1 cm piece ginger, peeled, finely grated 1 tsp brown mustard seeds 1/2 tsp ground turmeric 1/4 tsp ground coriander 1/4 tsp garam masala 1 spring onion, thinly sliced 1/2 lime, juiced 1/4 cup chickpea (besan) flour 1/4 cup plain flour 1/4 tspbicarbonate of soda 1/4 cup coriander leaves YOGHURT SAUCE 1/4 cup thick natural yoghurt 2 tsp lemon juice 1 tsp caster sugar 1/4 cup mint leaves, finely chopped METHOD To make sweet mint yoghurt, place all of the ingredients in a bowl and season with salt and pepper. Mix to combine and set aside. Peel potatoes and cut into large pieces. Place in a pot of cold water and bring to the boil. Once tender, roughly mash leaving large chunks. Heat 1 TBL of the oil in a large frying pan over medium heat and cook chicken for 3 minutes on each side until golden and cooked through. Cool slightly, then shred chicken into a bowl and set aside. Heat remaining 1 TBL oil in a small saucepan over medium heat. Add chilli, ginger, 1 tsp of the mustard seeds, turmeric, ground coriander and garam masala to the pan and season with salt and pepper. Cook, stirring, for 1 minute or until mustard seeds begin to pop. Remove from heat and divide equally between potatoes and chicken. Add spring onions to the potato and stir to combine. Add lime juice to chicken and stir to combine. Combine the chickpea flour, plain flour, the remaining 1 tsp mustard seeds and bicarbonate of soda in a bowl. Gradually add 125ml water, whisking to form a thin batter. Lightly grease a 20cm frying pan over high heat, add ¼ cup batter and swirl to coat base of pan. Cook for 1 minute or until bubbles appear on the surface, then flip and cook for 15 seconds. Remove from pan and continue with remaining batter to make 6 dosas. Spread dosas with potato mixture, then top with chicken and coriander leaves. Serve with the sweet mint yoghurt and squeeze over lime halves, before rolling up to eat. |
Each region of India has its own style of cooking and distinct flavours. The North is known for its tandoori and korma dishes; the South is famous for hot and spicy foods; the East specialises in chilli curries; and the West uses coconut and seafood, whereas the Central part of India is a blend of all. As the majority of India’s population practices Hinduism, vegetarianism is widespread across the continent, but Hindu food habits also vary according to regional traditions.
In the Ganges, a meal typically consists of plain rice, accompanied by vegetables sautéed with spices, dhal (a blend of pulses), unleavened bread and a sweet. Bengali cuisine is considered somewhat more elaborate and refined, being the only place in India in which food is served in separate courses. In the south, where rice is the staple, it is eaten in many forms, including thin crepes known as dosai or steamed to form idli. Goans are known for their use of vinegar and fiery chillies, with the hot curry known as vindaloo hailing from this region. The name, however, actually derives from the Portuguese words for vinegar and garlic. Spices are unquestionably the cornerstone of Indian cooking and are widely cultivated according to region. For example, cardomom, cloves and peppers are harvested mainly in the south, while chillies and turmeric come mainly from Rajasthan, Kashmir and Gujarat. |