I love my work, but some days make me happier than others. Teaching my favourite North Indian Recipes to an enthusiastic and hungry class was just perfect. We started with aloo paratha, wholemeal flatbreads stuffed with spiced potatoes, served with home made carrot pickle, full fat curd and masala chai. Then we made Punjabi samosa, spiked with ajwain and pomegranate syrup. For mains we made rajma, a red bean stew flavoured with fenugreek and shahi paneer, spiced cheese in a cashew and cream gravy served with fresh naan breads. For dessert we had rose and pistachio rice pudding.
Here are the North Indian Recipes
