Vegan Indian Brunch

Recorded Online Cookery Class - Vegan Indian Brunch

The Event

Husband & wife duo and passionate cooks, Sandeep and Arvinder of @wearetnk will show you how to make an Indian brunch bursting with flavour, sharing plenty of tips and tricks for cooking with a range of Indian spices...

THIS IS A PURCHASE OF A RECORDED CLASS AND ONCE YOU RECEIVE YOUR EMAIL CONFIRMATION YOU CAN ACCESS AT ANY TIME FROM THEN UNTIL YOUR TICKET EXPIRES. YOU CAN PAUSE AND CONTINUE, AND WATCH THE CLASS AGAIN AT YOUR CONVENIENCE.

This recording of a live class will include:

• How to make Bombay aloo (spicy potatoes), delicately flavoured with mustard seeds
• Learn to make the perfect tofu scramble with a few fiery notes
• Give your baked beans a makeover by learning to make healthier masala beans
• How to make wonderfully warming and health-boosting masala chai
• Link to recording valid for a minimum of 14 days after purchase
• Recipe handout

About the chefs: Sandeep and Arvinder

Sandeep and Arvinder are the mum and dad of family-run Indian cookery school The Nourish Kitchen. By cooking with them you can not only expect flavour packed authentic recipes, but also the stories behind the recipes that have been passed down the generations of their family! You can find these passionate cooks on Instagram: @wearetnk

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

INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary beforehand to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.

Masala chai (serves 2)

• 2 black English tea bags
• 100-150 ml oat milk
• 2 mugs boiling water
• 2 cardamom pods
• 1 teaspoon fennel seeds
• Sugar or maple syrup to sweeten to taste

Tofu scramble (serves 2)

• 1 medium bell pepper - we love red ones!
• 150g plain tofu block (we recommend the brand Tofoo as it is already drained and pressed)
• 1/2 fresh green chilli
• 1/2 medium white onion
• 1 handful coriander leaves
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 6-8 cashew nuts - optional
• 2 tablespoon preferred cooking oil (eg vegetable, rapeseed)

Bombay aloo (serves 2)

• 2 medium sized potatoes
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ teaspoon red chilli powder
• 3-4 tablespoon oil

Masala beans (serves 2)

• 1/2 fresh green chilli 
• 1/2 medium white onion
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• 415g can baked beans in tomato sauce (ideally a low sugar or wholefood brand)
• 1 tablespoon oil
• small handful fresh coriander leaves

EQUIPMENT LIST:

• 1 saucepan
• 1 frying pan
• 1 frying pan with lid
• Chopping board
• Knife
• Can opener
• Spatulas
• Peeler
• Small sieve
• Measuring jug
• Serving plates