Gujarati Cuisine Masterclass 

Online Cookery Class - Gujarati Cuisine Masterclass 

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.

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.

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

Fee*: £35 (£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
• Coconut sugar or any other sweetener 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 (or brown short grain rice)
• 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