Course Description
Learn
to cook authentic North Indian food from Punjabi mother and daughter
team, Surinder and Safia.
You will learn how to make 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.
Teaching you from their own family kitchen, using many of the utensils and saucepans that belonged to their late mother / grandmother Seso Kaur from the time when she first arrived in England, you will learn, step-by-step, how to make a full 3-course, dairy-free, vegetarian 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 plant-based eating involves, reasons that motivate people to adopt a plant-based lifestyle, having a balance diet when eating plant-based foods
- 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 2 - 7 contain 4 elements within each chapter.
Chapter 2
Batao: Stuffed aubergines
1. Your ingredients and equipment list specifically for Batao.
2.
The video tuition teaching you how to make Batao (Stuffed aubergines)...
3.
A quiz, to test that you have grasped the key concepts needed for you
to make Batao. 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 Batao 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 Batao 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 3
Saag: Mustard leaves
1. Your ingredients and equipment list specifically for Saag.
2.
The video tuition teaching you how to make authentic Saag
(Mustard leaves), as you would find in Punjabi homes...
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 the 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 the 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 4
Chole: Chickpeas
1. Your ingredients and equipment list specifically for Chole.
2. The video tuition teaching you how to make authentic Chole (Chickpeas), as you would find in Punjabi homes...
3.
A quiz, to test that you have grasped the key concepts needed for you
to make Chole. 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 Chole 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 Chole 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
Roti: the daily bread (sometimes also known as chapatti)1. Your ingredients and equipment list specifically for Roti.
2. The video tuition teaching you how to make authentic Roti, using the techniques of making them over an open flame
3.
A quiz, to test that you have grasped the key concepts needed for you
to make Roti. 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 Roti turns out exactly as it should
- these are all the things that we emphasis to our students when we
teach this bread, 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. This is the hardest element
in the course, so we would recommend watching the video a few times
before making Roti
4.
A step-by-step pictorial guide for you to reference when making Roti
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
Jeera Chawl: cumin scented basmati rice
1. Your ingredients and equipment list specifically for Jeera Chawl.
2.
The video tuition teaching you how to make authentic Jeera Chawl (cumin
scented basmati rice), as you would find in Punjabi homes...
3.
A quiz, to test that you have grasped the key concepts needed for you
to make Jeera Chawl. 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 Jeera Chawl turns out exactly as it should
- these are all the things that we emphasis to our students when we
teach this side 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 Jeera Chawl
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
Seviyan: vermicelli pudding
1. Your ingredients and equipment list specifically for Seviyan.
3. A quiz, to test that you have grasped the key concepts needed for you to make Seviyan. 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 Seviyan 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 Seviyan 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)
Main instructors
Surinder & Safia Hothi-Bellamy
Surinder Hothi-BellamySelf-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) 1999Anatomy & applied anatomyExercise physiologyApplied kinesiologyNutritionWeight managementConcepts of health and fitnessPsychological benefits of exercisePrinciples of motivation and adherenceCommunication skillsScreening and assessmentFitness testingExercise programming and prescriptionExercise for special groups (bad backs/knees, ante/post natal)Children’s exercises and workshopExercise techniqueGym equipmentCircuit and interval trainingStretching (static, ballistic, PNF, mobilisation, assisted)Motivation and communicationCPR injuries and emergency managementExercise modificationSales, marketing and customer serviceLegal issuesProfessional responsibilitiesUk qualifications – circa 2003Freestyle fitness yogaCertificate in life coachingDiploma in life coachingDiploma in performance coachingOngoing memberships & CPD:Register of Exercise Professionals – level 3 & Skills ActivePublic liability Insurancesurinderspersonaltraining.comSafia Hothi-BellamyCookery 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 FederationPure Punjabi Ltd Great Taste Award 2013, 1 Gold Star for Pure Punjabi Tandoori MasalaThe Hampshire County Show, First prize in Food Hall 2014Great Taste Award 2016, 2 Gold Stars for Pure Punjabi Tandoori MasalaSmall 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).
Course curriculum
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1
Welcome and introdution
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Welcome guide
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Planning cooking timings
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Information on the 14 food allergens
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Printable Indian dairy-free ingredients swaps
-
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2
Batao (stuffed aubergines)
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Printable Batao ingredients and equipment list
-
How to make Batao (stuffed aubergines)
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Quiz - key points to know for making Batao like a Punjabi
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Key points for making Batao
-
-
3
Saag (mustard leaves)
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Printable Saag ingredients and equipment list
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How to make Saag (mustard leaves)
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Quiz - key points to know for making Saag like a Punjabi
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Printable key points for making Saag
-
-
4
Chole (Punjabi chickpeas)
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Printable Chole ingredients and equipment list
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How to make Chole (Punjabi chickpeas)
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Quiz - key points to know for making Chole like a Punjabi
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Printable key points for making Chole
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5
Roti (chapattis, the daily bread)
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Printable Roti ingredients and equipment list
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How to make Roti (chapattis - the daily bread)
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Quiz - key points to know for making Roti like a Punjabi
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Printable step-by-step guide for making Roti
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6
Jeera chawl (cumin scented basmati rice)
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Printable Jeera Chawl ingredients and equipment list
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How to make Jeera Chawl (cumin scented basmati rice)
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Quiz - key points to know for making Jeera Chawl like a Punjabi
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Printable key points for making Jeera Chawl
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7
Seviyan (vermicelli pudding)
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Printable Seviyan ingredients and equipment list
-
How to make Seviyan (vermicelli pudding)
-
Quiz - key points to know for making Seviyan like a Punjabi
-
Printable key points for making Seviyan
-