The Plant-Based Community Cookery School
08/05/2021 6:00pm - 05/06/2021 8:00pm
Fee*: £15 Standard / £7.50 Concessions**/ £3 Unwaged
Zoom, details to be provided via email. Check your junk mail if need be!
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:
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
COCONUT CHUTNEY
SPLIT PIGEON PEA SAMBHAL
Tempering:
Potato masala (for Masala dosa)
RED RICE DOSA - Makes 4 dosas (approx 2 per person)
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
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!