Gujarati Cuisine

Live Online Cookery Class - Gujarati Cuisine

The Event

Nishma Shah of award-winning vegan caterers Shambhu's, will teach you how to make an authentic Gujarati meal, rich in spices and grains..

The class will include:

• How to make a tasty Roasted Aubergine Curry
• Making the chappati dough, rolling out and cooking these flat breads 
• Learn to cook rice to perfection
• Discover how to make a Coconut Milk Kadhi (thick gravy) to enjoy with the rice 
• How to use leftover rice to make a colourful vegetable rice dish
• Opportunity to ask Nishma questions
• Recipe handout

For ingredients and equipment needed see below

About Nishma

Nishma Shah is founder and chef of award-winning London-based plant-based food business, Shambhu's. She provides plant-based catering and teaches plant-based cookery in a number of settings. She has been a masterclass teacher for Made In Hackney for a number of years, with her most popular class being Gujarati Cuisine.

Fee: Suggested donation £20 but any donation amounts accepted.  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

INGREDIENTS LIST

Rice

• 100 grams brown basmati rice
• 600 millilitres water

Roasted Aubergine curry

• 1 large aubergine
• 1 tablespoon olive oil (optional)
• 100 grams onions (i.e. ~1 onion)
• 12 tablespoons tomato passata
• 1 green chilli (depending on heat)
• 1 clove garlic
• 10 grams jaggery)
• 1 tablespoon coriander & cumin powder
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• ¼ teaspoon asafoetida (optional)
• Salt to taste
• 1 spring onion (optional)
• 2 sprigs coriander to garnish

Chappati

• 200 grams wholemeal chappati flour
• Extra flour for dusting 
• 1 tablespoon smooth peanut butter/tahini 
• 150 millilitres warm water

Vegetable pulao

• 200 grams brown (whole) rice
• 100 grams onions
• 100 grams carrots
• 100 grams frozen “petit pois” peas
• 100 grams potatoes
• 60 grams cashew nuts
• Juice from ½ a lime
  (appx 2 tablespoons)
• 1 tablespoon oil (rapeseed or sunflower)
• 5 cloves
• 2 half-inch cinnamon sticks
• ½ teaspoon cumin seeds
• 1 teaspoon turmeric powder
• Chilli flakes or powder to taste
• Salt to taste

Kadhi

• 400 millilitres canned coconut milk
• 400 millilitres water
• 1 teaspoon rapeseed/sunflower oil (optional)
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 5 grains fenugreek seeds
• 3 cloves
• 2 sticks cinnamon
  (approximately 1 inch long)
• 2 level teaspoons gram/chickpea flour
• ¼ teaspoon turmeric
• 4 tablespoons fresh lemon/lime juice
• 15 grams ginger
• 1 green chilli or ¼ teaspoon chilli flakes (optional)
• 3 grams jaggery/palm sugar
• 3 sprigs coriander leaves
• Salt to taste
• 3 curry leaves (optional)

EQUIPMENT LIST

• 3 pans (Rice/curry/kadhi)
• 1 Shallow frying pan with a lid (chappati/vegetable rice)
• Rolling pin and clean flat surface
• Flat surface/chopping board 
• Mixing bowl 
• 2 plates plus serving plates
• Spatula 
• Clean towel 
• Oven 
• Knife 
• Fork 
• Baking tray + baking/parchment paper 

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!