Online Cookery Class - Vegan Southern Indian Cuisine

Vegan Southern Indian Cuisine

Date and Time

Friday 14th May 2021

6:00pm - 8:00pm

Cost

Fee*: £20 (£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


Nishma Shah of award-winning vegan educators & caterers Shambhu's will teach you how to make a healthy and delicious South Indian dosa meal, which happens to be gluten-free and will provide a mix of highly nutritious and delicious pulses in your diet...

This live interactive class will include:

  • How to make a versatile wholesome split pigeon pea sambhal, also known as daal which can be batch cooked 
  • How to flavour the sambhal using a combination of particular spices to enjoy as a hearty soup or with masala dosa or otherwise with rice to create a Gujarati dish
  • How to make a thin dosa using a fermented rice and split urid bean mix.
  • How to make the classic potato-based masala for a masala dosa
  • How to make two delicious accompaniments: coconut and onion chutneys
  • 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 taught for Made In Hackney since 2016 leading classes in Southern Indian, Gujarati, Mughlai, Sri Lankan and East African Cuisines.


INGREDIENTS LIST  (Please not this is a draft list only and there may be minor changes made closer to the time)

SPLIT PIGEON PEA SAMBHAL

  • 100 grams split pigeon peas
  • 300 millilitres water x2 (for washing the lentils)
  • 500 millilitres water (for soaking the lentils)
  • 1250 millilitres water (for cooking the lentils)
  • 100 grams potato
  • 50 grams carrot
  • 50 grams onion
  • 50 grams peas
  • 20 grams red peanuts
  • 10 grams fresh ginger

Tempering:

  • 1 tablespoon oil (rapeseed or coconut)
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • 10 fenugreek seeds (optional)
  • 3 pieces of appx 1 inch shards of cinnamon stick
  • 5 pieces of cloves
  • 1 teaspoon chilli flakes or 1 fresh chilli
  • 5 curry leaves (optional)
  • ½ teaspoon turmeric
  • 5 tablespoons passata
  • 3 tablespoons lime/lemon juice
  • 10 grams jaggery
  • 3 sprigs of coriander leaves (decoration) (optional)

RED RICE DOSA 

  • 100 grams split urid beans (huskless)
  • 200 grams red rice
  • Salt and black pepper to taste
  • 500 millilitres water for soaking the urid beans
  • 1 litre water for soaking rice
  • 500 millilitres water for the batter

TOMATO & ONION CHUTNEY

  • 200g onions
  • 1 teaspoon mustard seeds
  • 4tbsp tomato passata
  • 5 curry leaves (fresh or dry)
  • Salt Chilli flakes (or whole dry chilli)
  • 1 teaspoon Oil

COCONUT CHUTNEY

  • 100g coconut (fresh or desiccated)
  • 1 green chilli
  • Coconut water (optional)
  • 2 sprigs coriander
  • Salt
  • Cumin powder

    EQUIPMENT LIST

    • Pan
    • Scales
    • Knife
    • Measuring spoons
    • Lime squeezer
    • Wooden spoon
    • Shallow non-stick frying pan
    • Measuring jug
    • 1 cup measurement
    • Blender for grinding the bean and rice mix (ahead of class)
    • Spatula
    • Mixing spoon
    • Plate to keep the dosa in
    • Food processor to blend the chutney mix
    • If using fresh coconut: Grater, hammer to open the coconut
    • Tea towel
    • A jug/mug

    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.