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Black History Month: Indian recipes

As part of Black History Month, two local chefs have cooked up a feast at BBCi Norfolk. Dennis Rosenbert whipped up some Caribbean Creole dishes, while Gayatri Verma got our mouths watering with an Indian breakfast.

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A typical Indian breakfast cooked by Gayatri Verma.

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Gayatri is secretary of the Norwich and Norfolk Asian Society and a keen cook. Although she now works as a primary school teacher, Gayatri used to hold Indian cookery classes. Despite having a busy job, she cooks Indian food for her family every day. This is why she believes dishes should be simple and recipes easy to follow. Chapatis Ingredients 325g fine wholemeal flour / chapati flour 1 tbsp oil 170/250ml water approx Some flour for dusting Method Mix flour and oil in a bowl and rub lightly. Add water gradually and knead it at the same time until a soft dough is formed. Cover and leave it for 10 minutes. Divide the dough into 12 to 14 small portions. Dip one portion at a time in the plain flour and roll it with a rolling pin on the board, dipping it in the dry flour frequently to prevent sticking. In the mean time heat a griddle pan and put the rolled chapati in the pan. Cook one side for 20 to 30 seconds, turn it over and then cook the other side. Now remove the pan and put the chapati on a high flame for few seconds and soon it will puff up. Using a tong, turn the chapati over and wait for few seconds until brown spots appear this side. Remove from fire and put it on a kitchen towel. Repeat the process with rest of the flour balls. Serve it hot with any curry. To keep it soft and warm, wrap it in a foil. Can be warmed in a microwave for few seconds just before eating. Paratha Ingredients 325g wholemeal or chapati flour, plus some flour for dusting 170/250ml water approx Sunflower or corn oil for cooking Method
A selection of chapatis, parathas and pooris.

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Indian vegetable dishes and sweets Caribbean Creole recipes Students write for equality Read the accounts from Equal But Different Sense of Place The Wugulu Project

Gayatri Verma thinks cooking should be kept simple.

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Full details of the Norfolk Black History Month programme are available from Tonia at NEAD. E-mail: tonia@nead.org.uk Tel: 01603 61099. NNREC - e-mail: nnrec@hotmail.com Tel: 01603 611644

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Mix flour and 1 tbsp. oil in a bowl. Add water gradually and knead it at the same time until a soft dough is formed. Divide the mixture into 6 equal sized balls. Dip one ball in the dry flour and roll out to 4 inch diameter. Apply a little oil on top of the rolled out portion. Fold in half. Apply a little oil again on the top and fold in half again so that you have a triangular shape. Now dust some dry flour on the surface and roll out to cm thick triangular shape. Now put it on a hot griddle pan. Turn it over after 20 to 30 seconds and cook the other side for 20 to 30 seconds. Now apply a little oil on the top and turn it over. Apply a little oil on the other side as well and cook both sides until you see some brown spots on both sides. Take it out and put it on a kitchen towel. Repeat the process with rest of the balls. Serve warm with any curry. To keep it soft and warm, wrap it in foil. Can be warmed in a microwave for few seconds just before eating. Pooris Ingredients 325g wholemeal flour or chapati flour, plus some flour for dusting 1 tsp salt 150-250 ml warm water Oil for deep frying Method Rub four, salt and 1 tbsp oil together in a bowl. Add water gradually and knead it to make a semi-hard dough. Divide the mixture into 16-18 equal sized balls. Roll out each portion into 3 - 3 inch diameter circle. Heat oil for frying in a small wok. Put one rolled out poori into the hot oil and lightly press it with a slotted spoon. As they puff up turn it over and cook it on the other side. When it turns light golden brown take it out. Repeat the process. Control the heat and don't let oil get too smoky. Serve hot with any curry. Wrap in foil to keep warm. Can be warmed in microwave to for few seconds just before eating. Potato stuffed paratha Ingredients For stuffing 3-4 medium sized potatoes (boiled and mashed) 3 cloves of garlic finely crushed 1 tsp salt tsp chilli powder tsp ajwain seeds Method Mix all ingredients together. For dough 270g of wholemeal flour or chapati flour, plus some flour for dusting, 150-250 ml of water and oil for cooking. Make a soft dough by gradually adding water to the flour and kneading it at the same time. Divide the dough into 14 portions and make round balls. Dip a ball into dry flour and press it with your thumb in the middle, turning it round at the same time to give it a shape of a small bowl. Stuff one heaped tsp of mixture or a bit more if you can manage in the middle and draw the sides together and close the ball. Now dip the stuffed ball into dry flour and dust the surface as well with dry flour. Roll out to 5 inches in diameter and 1cm in thickness. Heat a griddle pan and put the rolled paratha on to the pan cook for 20-30 seconds, turn it over and cook on the other side. Spread a little oil on the top and turn it over again. Spread a little oil on the other side as well and cook for few seconds till paratha has light brown spots on both sides. Repeat the process with rest of the portions. It can be eaten hot or cold on its own, with some pickle or with any curry.

Indian vegetable dishes and sweets Caribbean Creole recipes

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