Online Cookery Class - Vegan Goan Cuisine 

Vegan Goan Cuisine 

Date and Time

Friday 27th November 2020

6:30pm - 8:00pm

Cost

£20 (£10 concession).  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!

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

Mother and daughter duo and passionate cooks, Aman and Sandeep of @the.nourish.kitchen will show you to make a tasty authentic Goan meal, sharing plenty of tips and tricks for cooking with a range of Indian spices.

The class will include:

  • How to make spiced wholegrain courgette fritters 
  • How to make a wonderful creamy Goan tofu curry with almonds
  • Learn to make the perfect brown basmati rice, delicately flavoured with cumin
  • Opportunity to ask Aman and Sandeep questions
  • Recipe handout

For ingredients and equipment needed see below 

About Aman and Sandeep

Mother and daughter duo, Aman and her mum Sandeep, are experienced cooks and specialists in Indian cooking. They have a passion for sharing the diverse authentic dishes and styles of cooking across India, as well as the stories behind this flavour-packed cuisine. 

You can find Aman and Sandeep on Instagram: @the.nourish.kitchen

Fee: £20 (£10 concession).  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/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

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

INGREDIENTS LIST 

Spiced carrot fritters

Serves 2

  • 3 medium carrots
  • ½ red onion
  • 2x2cm fresh ginger
  • 1 teaspoon garam masala
  • ¼ teaspoon bicarbonate of soda
  • ½  teaspoon ground turmeric 
  • 1 teaspoon sea salt
  • Small handful fresh coriander leaves
  • 6 tablespoons cooking oil (rapeseed or sunflower oil)
  • 5-6 tablespoons wholemeal spelt flour
  • ½ fresh green chilli or 1/4 teaspoon dried chilli flakes

Goan tofu curry

Serves 2

  • 4 garlic cloves
  • 3x3cm fresh ginger
  • 5 tablespoons oil (rapeseed or sunflower oil)
  • 200g tinned chopped tomatoes
  • 1 teaspoon ground turmeric 
  • 1 teaspoon garam masala
  • 1 teaspoon sea salt
  • Small handful fresh coriander leaves
  • 250g firm tofu
  • 1 tablespoon almond flakes - optional
  • 100g fresh green beans
  • ½ fresh green chilli or 1/4 teaspoon dried chilli flakes
  • 400ml can coconut milk

Cumin rice

Serves 2

  • 3 tablespoons oil (rapeseed or sunflower oil)
  • 2 teaspoon cumin seeds
  • ½ red onion
  • 150g brown basmati rice
  • 470 ml water
  • 1 teaspoon sea salt
  • ¼ fresh lemon

Recommendations for swaps

  • Brown basmati rice for any brown rice
  • Wholemeal spelt flour for buckwheat or any wholemeal flour
  • Green beans for broccoli

EQUIPMENT LIST

  • 2 pots
  • 1 pan
  • Chopping board
  • Knife
  • Can opener
  • Spatulas
  • Scales
  • Mixing bowl
  • Peeler
  • Grater
  • Measuring jug
  • Serving plates

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!


    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.