The second helping of our exciting Indian cookery class, specially designed to cater for people with varying degrees of sight loss, was a great success last Tuesday. Our members are learning new skills whilst showing that they are retaining the advice given in the previous session. Hosted again by Krupa and Kiran Patel, the second session certainly lived up to culinary expectations producing a Chickpea Curry and Jeera Rice. It was a shame we could not have had ‘smeller vision’. Someone was even brave enough to cook along live. Kiran and Krupa reiterated that, with a bit of imagination and care, cooking for people with sight loss can be so much more than reheating a microwave or frozen meal and batch cooking was also covered in this session. If you fancy cooking up a storm please find ingredients below:
Ingredients for Chickpeas curry
• 3 tablespoon oil
• 2 Medium onion, finely chopped
• 3 fresh tomato or 1 tin tomatoes chopped or purée
• 1 tinned cooked chickpeas
• 1 potato large
• 1 small piece ginger crushed
• 2 cloves garlic, crushed
• 4 teaspoon Chana masala powder
• 1 teaspoon red Chilli powder (optional )
• 1 teaspoon Paprika
• 1 teaspoon the turmeric
• 1 teaspoon salt
• Fresh Coriander chopped for topping
Ingredients for Jeera Rice
• 1 small cup Long grain Basmati rice
• 1.5 cups Water
• 1 tablespoon oil
• 1 tablespoon Butter
• 1 Bay leaf(optional)
• 1 inch Cinnamon Sticks (optional)
• 1 tea spoon (Jeera) whole Cumin Seeds
• 1/2 tea spoon Salt
2 tablespoons Coriander chopped for topping
