Online Cookery Class - Vegan Punjabi Cuisine  

Vegan Punjabi Cuisine  

Date and Time

Saturday 27th March 2021

5:30pm - 7:30pm

Cost

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. 

Location

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

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The Event

Mother and daughter duo and passionate cooks, Aman and Sandeep of @wearetnk will show you how to make Punjabi dishes, including authentic recipes that have been passed down from generations in their family, and sharing plenty of tips and tricks for cooking with a range of Indian spices along the way...

This live interactive class will include:

  • How to make hearty stuffed flatbreads called aloo pronte (known in Hindi as parathas)
  • How to make a delicious nourishing chickpea-based curry called chole ( known in Hindi as chana masala)
  • Make a plant-based twist on Indian kheer (Indian rice pudding), using creamy coconut milk
  • Tips on cooking with Indian spices
  • Tips on different pronte and curry combinations
  • 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. To see more recipes and food stories by Aman and Sandeep find them on Facebook and Instagram @wearetnk or visit their website www.thenourishkitchen.com for more about their Punjabi heritage and for more easy Indian recipes!

EQUIPMENT LIST:

  • 2 pots
  • Frying pan / Indian thava
  • Teaspoons and tablespoons
  • Serving plates and spoons
  • Mixing bowl
  • Spatulas
  • Sieve
  • Cooking knives
  • Rolling pin
  • Peeler
  • Grater
  • Potato masher
  • Measuring jug
  • Mortar and pestle (optional)

INGREDIENT LIST:

  • ½ medium white onion
  • 1 fresh green chilli
  • 3 garlic cloves
  • 3x2cm pieces of root ginger
  • 1 handful fresh coriander
  • ¼ fresh lemon
  • 1 medium potato
  • 260 ml water
  • 3 tablespoons cooking oil eg sunflower, rapeseed
  • 4 tablespoons olive oil
  • 1x 400g can large chickpeas - Natco and KTC brands are good as they tend to be softer
  • 70g chopped tinned tomatoes
  • 100g wholemeal spelt flour or any chapati flour
  • 1 x 400ml can coconut milk
  • 45g basmati rice
  • 8 whole blanched almonds or any other nuts of choice
  • 45g white sugar
  • ¾ teaspoon salt
  • ¾  teaspoon  garam masala
  • ½  teaspoon  turmeric powder
  • ½ teaspoon cardamom powder

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!


    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.