Vegan Mughlai Fusion Cuisine 

Live Online Cookery Class - Vegan Mughlai Fusion Cuisine 

The Event

Nishma Shah of award-winning vegan educators & caterers Shambhu's, will teach you how to make a healthy version of a Mughlai-style meal. This richly-spiced cuisine was developed in the medieval Indo-Persian cultural centres of the Mughal Empire, and was originally eaten only by the elite classes as spices were so valuable at the time. 

The class will include:

• How to make a delectable creamy aubergine curry
• Techniques for making tasty naan bread from scratch
• Learn to make homemade vegan yoghurt and lassi, a fermented protein drink
• How to make a healthier version of a delicious sweet treat, carrot halwa, without using any oil 
• 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.

INGREDIENTS LIST  

Carrot halwa

Serves: 2 adults

Ingredients:

• 200 grams carrots
• 100 millilitres coconut milk
• 60 grams coconut sugar (we recommend coconut sugar for health reasons but you can also use regular sugar if you wish)
• 2 tablespoons ground almonds
• 20 golden sultanas 
• 1 teaspoon cardamom powder 
• 2 crushed pistachios (optional decoration)

Soya lassi

Serves: 2 adults

Ingredients:

• 200 grams soya yoghurt (plain, unsweetened)
• 500 millilitres water
• ½ teaspoon powdered dry roasted cumin seeds (optional)
• 1 teaspoon coriander leaves (optional)
• sea salt to taste (optional)

Mughlai-style creamy aubergine curry

Serves: 2 adults

Ingredients:

• 300 grams aubergine (i.e. 1 aubergine)
• Tin of tomatoes 
• 100 grams onions
• 10 grams ginger
• 1 clove garlic
• 5 grams jaggery 
• 2 teaspoon achhaar mix (pickle spice) - you can buy this from Indian grocery stores or make from scratch using instructions on this link: https://www.whiskaffair.com/achari-masala. 
• 1 tablespoon rapeseed oil
• 1 teaspoon cumin seeds
• 5 fenugreek seeds
• 1 teaspoon coriander powder
• ½ teaspoon turmeric
• ½ teaspoon mango powder (optional)
• Sea salt to taste
• 100 millilitres vegan cream
• 3 stalks/sprigs fresh coriander leaves (optional)

Naan

Makes: 6 naans

• 300 grams wholewheat self-raising flour
• 200 millilitres sparkling water
• ½ teaspoon salt
• 2 tablespoons flour for dusting 
• 1 tablespoon vegan spread
• 1 clove garlic
• 1 teaspoon dried coriander
• 1 teaspoon chilli flakes

EQUIPMENT LIST

• Chopping board
• Scales
• Mixing bowl
• Knife
• Peeler
• 1 saucepan
• 1 frying pan
• 1 milk pan
• Measuring jug
• Measuring spoons
• Box grater
• Rolling pin
• Pestle and mortar or spice grinder
• Cereal bag
• Whisk
• Cereal bowl
• Food thermometer (optional)
• Stirring spoons
• Spatula
• Clean tea towel
• Pastry brush
• Glass, plate & bowl to serve

Fee*: £20 Standard / £10 Concessions**/ £5 Unwaged 

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

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

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.

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!