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 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

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

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 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

Seviyan: vermicelli pudding

1. Your ingredients and equipment list specifically for Seviyan.

2. The video tuition teaching you how to make authentic Seviyan (vermicelli pudding), as you would find in Punjabi homes...

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

  • 1

    Welcome and introduction

    • Welcome guide

    • Printable planning cooking timings

    • Information on the 14 food allergens
  • 2

    Pakore (Punjabi onion bhajis)

    • Printable Pakore ingredients and equipment list

    • How to make Pakore (Punjabi onion bhajis)

    • Quiz - key points to know for making Pakore like a Punjabi

    • Printable key points for Pakore
  • 3

    Masoor di Dhal (red lentil dhal - as featured in The Telegraph)

    • Printable Masoor di Dhal ingredients and equipment list

    • How to make Masoor di Dhal (red lentil dhal)

    • Quiz - key points to know for making Dhal like a Punjabi

    • Printable key points for Masoor di Dhal
  • 4

    Saag (mustard leaves)

    • Printable Saag ingredients and equipment list

    • How to make Saag (mustard leaves)

    • Quiz - key points to know for making Saag like a Punjabi

    • Printable key points for Saag
  • 5

    Roti (chapattis, the daily bread)

    • Printable Roti ingredients and equipment

    • How to make Roti (chapattis - the daily bread)

    • Quiz - key points to know for making Roti like a Punjabi

    • Printable key points for Roti
  • 6

    Jeera chawl (cumin scented basmati rice)

    • Printable Jeera Chawl ingredients and equipment list

    • How to make Jeera Chawl (cumin scented basmati rice)

    • Quiz - key points to know for making Jeera Chawl like a Punjabi

    • Printable key points for Jeera Chawl
  • 7

    Seviyan (vermicelli pudding)

    • 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 Seviyan