PurePunjabi

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 the traditional methods, being taught in the style that Punjabi mothers teach their daughters - giving to 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 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 inthis 39 paged guidehave 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 foodand 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 informationand videos

- A completeshopping 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 youthe system that we usewhen we wantto ensure that every element of our meal is ready at the perfect timewhen 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 toincorporate Punjabi food into your lifestyle

- How tointroduce 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

Pakore: Punjabi onion bhajis

1. Your ingredients and equipment list specifically for Pakore.

2. The video tuition teaching you how to make authentic Pakore (Punjabi onion bhajis), which differ hugely from the mass-produced, factory made onion bhajis...

3. A quiz, to test that you have grasped the key concepts needed for you to make Pakore. 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 Pakore 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 Pakore 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

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 4

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 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 traditional technique 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

Besan: crumbly Indian fudge

1. Your ingredients and equipment list specifically for Besan.

2. The video tuition teaching you how to make authentic Besan (crumbly Indian fudge), as you would find in Punjabi homes...

3. A quiz, to test that you have grasped the key concepts needed for you to make Besan. 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 Besan turns out exactly as it should - these are all the things that we emphasis to our students when we teach this dessert, 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 Besan 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)

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