The Healthy Weight-loss North Indian 3 course meal

Includes nutrition and qualified personal training modules | Punjabi mother and daughter, Surinder & Safia Surinder & Safia Hothi-Bellamy
Watch Intro Video
  • 6 Videos
  • 6 Quizzes
  • 1 Text
  • 21 PDFs
  • 14.0 hrs

Course Curriculum

3 x £59.00
Easy payment plan

Real home-style North Indian cookery

Learn how to lose weight and how to cook tasty, nutritious, delicious food that you will actually want to eat.

On this course you will learn how to cook healthy, authentic North Indian food from Pure Punjabi mother and daughter team, Surinder and Safia. (Surinder is a personal trainer & life coach with 17 years experience).

In addition, this course has a personal training element. Surinder will teach you the basics of food and nutrition and how to eat well and also lose weight.

This is not the greasy takeaway food that you might be used to, but the food that we eat at home. Our food is super healthy and packed with the nutritional benefits that come from eating pulses, spices and plenty of vegetables.

You will learn how to make healthy Punjabi food, completely from scratch, using only traditional methods and being taught in the style that Punjabi mothers teach their daughters.

You will be given access to all the information that is normally only found inside the homes of Indian families and you will learn, step-by-step, how to make a full 3-course weight-loss Punjabi meal from start to finish.

This course includes:

Upon enrollment, you will be sent a starter pack of spices, which contains each of the spices you will need on this course, with enough of spice to make each of the dishes once through.

Please note: all students that enroll within the UK will have their starter pack sent via 1st Class post
International students will have their starter packs sent via airmail
(orders will be dispatched the same working day as enrollment - subject to local time differences, as well opening and closing times of postal centres. Starter packs may be subject to local customs charges and/or taxes.)

All the images featured below are taken directly from your course material and video footage.

Chapter 1

Your welcome guide:

The details covered in this 39 paged guide have been put together especially for you to included a range of cultural, historical and food hygiene information which are all essential in order for you to put the dishes that you will learn into context...

- What Punjabi food actually is, the geography and history of the region, ingredients commonly used that are specific to that area

- Punjabi customs around food and feeding those in need

- The critical information you need to know about spices, how to store them, how you should handle them, spices that you need in your spice collection

- Food hygiene information and videos

- A complete shopping list that you will need for the entire course (so that you have the option of cooking all of the dishes in one day, which is how we teach this course when we teach small groups in our home. Note that you also have individual shopping lists for each dish, which are in the relevant chapters for each dish)

- Equipment lists for each dish (no specialist equipment is required as there is always an alternative for any items that are specific to a certain dish)

- We have given you the system that we use when we want to ensure that every element of our meal is ready at the perfect time when we catering for a crowd (there is also an additional document included for this section, which can be found as an attachment in chapter 1)

- How to incorporate Punjabi food into your lifestyle

- How to introduce Indian food to children

- Information on food allergies and intolerances (there is also an additional document included for this section, which can be found as an attachment in chapter 1)


Chapters 3 - 8 contain 4 elements within each chapter.


Chapter 2

Chapter 2 contains all of your nutrition information, including:

Information telling you what you should eat, understanding food groups and the food pyramid, learning about minerals, as well as how to analyse the food you eat and structured guidance on how to go about writing your own food diary.


Chapter 3

Lamb kebabs

1. Your ingredients and equipment list specifically for Lamb kebabs.

2. The video tuition teaching you how to make authentic Lamb kebabs...

3. A quiz, to test that you have grasped the key concepts needed for you to make Lamb kebabs. This quiz is not here to put a dampener on your fun! It is to make sure that you have noted all of the factors that are important to making sure that the Lamb kebabs turn out exactly as they should - these are all the things that we emphasis to our students when we teach them, and want to make sure that you too have these aspects highlighted. If you aren't sure about some of the answers, just watch the video again - as many times as you like.

4. A key points sheet for you to reference when making the Lamb kebabs again, if you don't want to/aren't able to access the video (say if you don't have any internet or 3G/4G connection)


Chapter 4

Masoor di Dhal: red split lentils

1. Your ingredients and equipment list specifically for Masoor di Dhal.

2. The video tuition teaching you how to make authentic Masoor di Dhal (red split lentils), as you would find in Punjabi homes...

3. A quiz, to test that you have grasped the key concepts needed for you to make Masoor di Dhal. This quiz is not here to put a dampener on your fun! It is to make sure that you have noted all of the factors that are important to making sure that the Dhal turns out exactly as it should - these are all the things that we emphasis to our students when we teach this dish, and want to make sure that you too have these aspects highlighted. If you aren't sure about some of the answers, just watch the video again - as many times as you like.

4. A key points sheet for you to reference when making the Dhal again, if you don't want to/aren't able to access the video (say if you don't have any internet or 3G/4G connection)

Chapter 5

Keema: Minced lamb with peas

1. Your ingredients and equipment list specifically for Keema.

2. The video tuition teaching you how to make authentic Keema (minced lamb with peas), as you would find in Punjabi homes...


3. A quiz, to test that you have grasped the key concepts needed for you to make Keema. This quiz is not here to put a dampener on your fun! It is to make sure that you have noted all of the factors that are important to making sure that the Keema turns out exactly as it should - these are all the things that we emphasis to our students when we teach this dish, and want to make sure that you too have these aspects highlighted. If you aren't sure about some of the answers, just watch the video again - as many times as you like.

4. A key points sheet for you to reference when making the Keema again, if you don't want to/aren't able to access the video (say if you don't have any internet or 3G/4G connection)

Chapter 6

Saag: mustard leaves

1. Your ingredients and equipment list specifically for Saag

2. The video tuition teaching you how to make Saag, steo-by-step, completely from scratch...

3. A quiz, to test that you have grasped the key concepts needed for you to make Saag. This quiz is not here to put a dampener on your fun! It is to make sure that you have noted all of the factors that are important to making sure that Saag turns out exactly as it should - these are all the things that we emphasis to our students when we teach this dish, and want to make sure that you too have these aspects highlighted. If you aren't sure about some of the answers, just watch the video again - as many times as you like.

4. A key points sheet for you to reference when making Saag again, if you don't want to/aren't able to access the video (say if you don't have any internet or 3G/4G connection)


Chapter 7

Aloo gobi: potato & cauliflower

1. Your ingredients and equipment list specifically for Aloo gobi.

2. The video tuition teaching you how to make authentic Aloo gobi (potato & cauliflower), as you would find in Punjabi homes...

3. A quiz, to test that you have grasped the key concepts needed for you to make Aloo gobi. This quiz is not here to put a dampener on your fun! It is to make sure that you have noted all of the factors that are important to making sure that the Aloo gobi turns out exactly as it should - these are all the things that we emphasis to our students when we teach this dish, and want to make sure that you too have these aspects highlighted. If you aren't sure about some of the answers, just watch the video again - as many times as you like.

4. A key points sheet for you to reference when making the Aloo gobi again, if you don't want to/aren't able to access the video (say if you don't have any internet or 3G/4G connection)


Chapter 8

Mango lassi: mango pudding drink

1. Your ingredients and equipment list specifically for Mango lassi.

2. The video tuition teaching you how to make authentic Mango lassi, as you would find in Punjabi homes...

3. A quiz, to test that you have grasped the key concepts needed for you to make Mango lassi. This quiz is not here to put a dampener on your fun! It is to make sure that you have noted all of the factors that are important to making sure that the Mango lassi turns out exactly as it should - these are all the things that we emphasis to our students when we teach this pudding, and want to make sure that you too have these aspects highlighted. If you aren't sure about some of the answers, just watch the video again - as many times as you like


4. A key points sheet for you to reference when making the Mango lassi again, if you don't want to/aren't able to access the video (say if you don't have any internet or 3G/4G connection)

End of course content


Further information:

You will have access to the content on this course for one year, from the time of enrollment.

When you enroll you will be sent a spice starter kit.

You will also be sent your student discount code (Pure Punjabi Online Cookery School student receive a 25% discount off spices products on www.purepunjabi.co.uk during their year of study)

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Instructor

Surinder & Safia Hothi-Bellamy
Surinder & Safia Hothi-Bellamy
Main instructors

Surinder Hothi-Bellamy

Self-employed Entrepreneur & Business Woman, Private Personal Trainer, Life & Business coach, Cookery School Founder, Spice producer.

Surinder is Founding director and one half of the mother-daughter team that runs Pure Punjabi. A self-employed business woman, she has raised three grown-up children, while running three businesses, before founding Pure Punjabi in 2010. In 2013 a partnership with her daughter Safia was formed and the business took off from artisan spice production with the creation of the cookery school, pop-up restaurants and private dining.

Surinder's personal training & life coaching was founded in 1999 and remains a passion and current business with clients of many years who work with Surinder to maintain their health, fitness & holistic well-being.

Qualification: Personal fitness trainer ETA, SSISA, (Sports Science Institute of South Africa) 1999

  • Anatomy & applied anatomy
  • Exercise physiology
  • Applied kinesiology
  • Nutrition
  • Weight management
  • Concepts of health and fitness
  • Psychological benefits of exercise
  • Principles of motivation and adherence
  • Communication skills
  • Screening and assessment
  • Fitness testing
  • Exercise programming and prescription
  • Exercise for special groups (bad backs/knees, ante/post natal)
  • Children’s exercises and workshop
  • Exercise technique
  • Gym equipment
  • Circuit and interval training
  • Stretching (static, ballistic, PNF, mobilisation, assisted)
  • Motivation and communication
  • CPR injuries and emergency management
  • Exercise modification
  • Sales, marketing and customer service
  • Legal issues
  • Professional responsibilities

Uk qualifications – circa 2003

  • Freestyle fitness yoga
  • Certificate in life coaching
  • Diploma in life coaching
  • Diploma in performance coaching

Ongoing memberships & CPD:

  • Register of Exercise Professionals – level 3 & Skills Active
  • Public liability Insurance

surinderspersonaltraining.com

Safia Hothi-Bellamy

Cookery School Founder, Pop Up Restaurant Organiser, Spice Producer, Private Chef & International Gourmet Guru.

Safia is co-director and one half of the mother-daughter team that runs Pure Punjabi. In addition to the cookery school workshops for adults, Safia also launched kids cookery workshops. She also expanded the pop-up restaurant side of the business into weddings, catering for the English market. They focus on giving foodies from outside the Punjabi community access to the knowledge and culinary skills found inside the homes of Punjabi families.

Together with her mother, Surinder, their award-winning artisan spices and The Pure Punjabi Cookery School (both a physical school, and an online cookery school) aim to maintain and pass on the traditional North Indian culinary skills that are becoming a dying art.

Raised by her mother in the pure culinary traditions of the Punjabi kitchen, Safia loves to create fusion dishes from her Anglo-Indian heritage as well as her childhood spent in Europe and South Africa.

Through Pure Punjabi, Safia and Surinder are determined to get pulses to the forefront of home cooking. Many of their spice products involve using pulses, in fact, their 3-course meal gift pack uses pulses for the starter, the main and the dessert!

For 2016, the International Year of Pulses, Safia has written a free, online mini-course about pulses, which contains all the essential information that you need to know when cooking with pulses. It will allow people to really come to grips with pulses and learn how to use them.

.Awards: Finalist, Young Entrepreneur, Enterprising Wiltshire Awards 2014.

Gourmet Guru 2017 for the Global Pulse Federation


Pure Punjabi Ltd

Great Taste Award 2013, 1 Gold Star for Pure Punjabi Tandoori Masala

The Hampshire County Show, First prize in Food Hall 2014

Great Taste Award 2016, 2 Gold Stars for Pure Punjabi Tandoori Masala

Small Business Saturday 100 winners 2016

FreeFrom Food Awards 2017, Bronze for Masoor di dhal (Red lentil dhal), in the No Top 14 category (Free of the top 14 allergens).



safia@purepunjabiuk.com

surinderspersonaltraining@gmail.com