Online Cookery Class - Gujarati Cuisine Masterclass 

Gujarati Cuisine Masterclass 

Date and Time

Sunday 7th February 2021

4:30pm - 7:30pm

Cost

£35 (£30 Furlough Rate / £28 Concession** / £12 Unwaged) inclusive of VAT. All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

Location

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

Buy Ticket

The Event

"Love a Gujarati Thali and want to learn how to make it yourself? I’ll show you everything you need to know to make all the elements of a delicious, authentic, tasting Thali, lassi to curry, pickle, sweet and more." Nishma Shah from Award-Winning Vegan Educators & Caterers Shambhu's"

The class will include:

  • The A-Z of curry making and how to cook rice, lentils and pulses
  • How to make a traditional pickle
  • How to prepare dairy-free lassi and a gujarati dessert
  • How to make a millet flat bread
  • How to combine herbs and spices to create great flavours
  • Opportunity to ask Nishma questions
  • Recipe pack

    For ingredients and equipment needed see below. There will be a short break half way through the class.
    

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

    Fee*: £35 (£30 Furlough Rate / £28 Concession** / £12 Unwaged) inclusive of VAT 

    (if you have any food allergies please email details to classes@madeinhackney.org for substitution suggestions). 

    Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

    All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

    If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

    ** Concessionary rate available for students, pensioners and low waged

    EQUIPMENT LIST

    • Hand whisk
    • Measuring jug
    • Miniature nut mandolin (if available, not essential)
    • Mixing bowls x3
    • Spoons
    • Oven tray
    • Greaseproof or baking paper
    • Cereal packaging bag (or clean plastic bag/greaseproof paper)
    • 2 pans (for curry and kadhi)
    • Spice grinder/ pestle & mortar
    • 1 non stick frying pan for roasting rotlo
    • Lemon squeezer
    • Box grater
    • Wide bowl to knead the dough
    • Chopping boards
    • Measuring spoons
    • Knives
    • Scales
    • Spatula
    • Sieve
    • Hand/stick blender (not essential)

    INGREDIENTS LIST:

    Shrikhand

    • 400g unflavoured Greek Style soya yoghurt
    • Sugar to taste
    • 1½ teaspoon cardamom powder (approximately 3 cardamom pods)
    • 8 strands saffron
    • 4 almonds
    • 4 pistachios

    Carrot and Chilli Pickle

    • 1 carrot (approximately 50g)
    • 1 chilli or 1 long green pepper (mild)
    • ¼ teaspoon oil
    • ¼ teaspoon split mustard seeds
    • 1 tablespoon lemon juice
    • Small pinch turmeric (Less than a ¼ teaspoon)
    • Salt to taste

    Mung bean and red rice khichdi

    • 80 grams red rice (unpolished) short grain variety
    • 120 grams split mung beans
    • 1½ teaspoon turmeric
    • 1 tablespoon dairy-free spread (optional)
    • 1¼ litres water
    • Salt to taste

    Soya yoghurt kadhi

    • 100 grams plain soya yoghurt
    • 300 millilitres water
    • 1 teaspoon rapeseed oil (optional)
    • ¼ teaspoon mustard seeds
    • ¼ teaspoon cumin seeds
    • 3 fenugreek seeds
    • 3 cloves
    • 2 sticks of cinnamon (approximately 1 inch long)
    • 3 curry leaves (optional)
    • 4 grams gram flour (1 teaspoon)
    • ¼ teaspoon turmeric
    • 4 grams grated ginger
    • 2 tablespoon lemon juice
    • ¼ green chilli (or chilli flakes to taste)
    • Salt to taste
    • 3 grams jaggery (or to taste) (optional)
    • 3 sprigs coriander leaves to garnish

    Ringra no oro (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

    Millet flour rotlo (a flatbread)

    • 250 grams grey millet flour
    • 200 millilitres water
    • Extra water in a glass

    Soya lassi

    • 200 grams soya yoghurt
    • 400 millilitres water
    • 1 teaspoon powdered dry roasted cumin seeds
    • 1/2 teaspoon coriander leaves (optional)
    • Salt to taste

    Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

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

    Visit also Shambhu's


    Allergen Alert
    Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.