Online Cookery Class - Vegan Southern Indian Cuisine (7 day recording)

Vegan Southern Indian Cuisine (7 day recording)

Date and Time

08/05/2021 6:00pm - 05/06/2021 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 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 recording of a 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
  • 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  

TOMATO & ONION CHUTNEY

  • 200g onions
  • 1/2 teaspoon mustard seeds
  • 4 tablespoons tomato passata
  • 5 curry leaves (fresh or dry)
  • 1/2 teaspoon chilli flakes (or whole dry chilli)
  • 1 tablespoon oil
  • Salt to taste

COCONUT CHUTNEY

  • 100g desiccated coconut 
  • 200 millilitres coconut water
  • 1 green chilli
  • 2 curry leaves (optional)
  • ¼ teaspoon cumin powder
  • 6 sprigs fresh coriander (stalks and leaves)
  • 2 tablespoons lemon/lime juice (~½ lime/lemon)
  • Salt to taste

SPLIT PIGEON PEA SAMBHAL

  • 100 grams split pigeon peas
  • 100 grams potatoes
  • 50 grams carrots
  • 50 grams onions
  • 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 cinnamon shards, ~1-inch long
  • (e.g. cut from a whole cinnamon stick)
  • 5 cloves
  • 1 teaspoon chilli flakes, or 1 fresh chilli
  • 5 curry leaves (optional)
  • ½ teaspoon turmeric
  • 5 tablespoons tomato passata
  • 3 tablespoons lime/lemon juice
  • 10 grams jaggery
  • 3 sprigs fresh coriander (for decoration) (optional)

Potato masala (for Masala dosa)

  • 100 grams onions
  • 300 grams red potatoes
  • 1 tablespoon lemon/lime juice
  • 1 tablespoon cashew nuts
  • Salt to taste
  • 5 curry leaves
  • ½ teaspoon turmeric
  • 1 tablespoon oil (rapeseed or sunflower)
  • 3 cinnamon shards, ~1-inch long (e.g. cut from a whole cinnamon stick)
  • 6 cloves
  • 1 green chilli / 1 teaspoon chilli flakes
  • ½ teaspoon cumin seeds
  • ¼ teaspoon mustard seeds
  • ½ teaspoon aesofetida (optional)
  • 4 sprigs fresh coriander (for decoration)

RED RICE DOSA  - Makes 4 dosas (approx 2 per person)

  • 100 grams split urid beans or dal (huskless) - you can buy these from Asian stores or supermarkets (Natco or TRS brands), or online. If you cannot get hold of urid beans in time for the class, you can make an alternative pancake using gram flour and follow this  recipe: https://veganuary.com/recipes/savoury-gram-flour-pancakes/ NOTE this is a different process to dosas which you could then watch as a demo only during the class
  • 200 grams red rice (or brown basmati 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

PREPARATION:

Some important prep tasks to do at least 24 and 12 hours in advance of the class:

1) Preparation tasks for the Red Rice Dosa
(preferably start 24 hours in advance;
otherwise use the alternative option below (not preferred))


(a) After washing, leave the red rice and split urid beans soaking in fresh water, in separate vessels.
For best results:
Start above at or before Thursday 6pm for 12 hours' soaking time

Alternative (but not preferred):
Start above on Friday 6am for 3 hours' soaking time

(b)
- After the soaking, drain away the water in which the rice and urid bean were soaked, and rinse them with fresh water.
- Put the red rice and urid beans into a blender, add about 200ml tepid water and blend to a reasonably smooth and runny paste. A slight coarseness of the batter is fine, but it shouldn't be grainy.
- Add about 100ml of water if the batter is thick.
- Leave the batter to ferment for 6-12 hours (depending on how warm your kitchen is).
For best results:
Start above at or before Thursday 6am if you've done the soaking for 12 hours
 

Alternative (but not preferred):
Start above on Friday 9am

2) Preparation tasks for the Sambhal (start 12 hours in advance)

(a) Wash the split pigeon peas, and then leave them to soak in about 500ml of water in a large saucepan.
For best results:
Start above at or earlier than Friday 6am for 12 hours' soaking time

Alternative option:
Cook the split pigeon peas in a pressure cooker without prior soaking, until soft.

(b) At least 30 minutes before the start of the class:
- After the 12 hours' soaking, drain away the water in which the pigeon peas are soaking.

- Add about 1250ml of fresh water to the pigeon peas in the same saucepan, and boil the pigeon peas on medium heat for approximately 20 minutes, after which they should be soft.

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*: £15 Standard / £7.5 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.