Online Cookery Class - Vegan Mughlai Fusion Cuisine (7 day recording)

Vegan Mughlai Fusion Cuisine (7 day recording)

Date and Time

Monday 10th May 2021

6:00pm - 8:00pm

Cost

Fee*: £15 Standard / £7.50  Concessions**/ £3 Unwaged 

Location

Zoom, details to be provided via email. 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

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. 

This recording of a live 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  

  • 300 grams aubergine (i.e. 1 aubergine)
  • Tin of tomatoes 
  • 100 grams onions
  • 10 grams ginger
  • 1 clove garlic
  • 5 grams jaggery 
  • 2 teaspoons 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. It can be optional if you cannot find it.
  • 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)

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*: £15 Standard / £7.50  Concessions**/ £3 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!


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.