Online Cookery Class - Veganuary Indian Brunch

Veganuary Indian Brunch

Date and Time

Sunday 24th January 2021

11:00am - 12:30pm

Cost

Fee: £20 (£15 Furlough Rate / £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!

Buy Ticket

The Event

Mother and daughter duo and passionate cooks, Aman and Sandeep of @wearetnk will show you how to make an Indian brunch bursting with flavour, sharing plenty of tips and tricks for cooking with a range of Indian spices...

This class will include:

  • How to make Bombay aloo (spicy potatoes), delicately flavoured with mustard seeds
  • Learn to make the perfect tofu scramble with a few fiery notes
  • Give your baked beans a makeover by learning to make healthier masala beans
  • How to make wonderfully warming and health-boosting masala chai
  • 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. 

You can find Aman and Sandeep on Instagram:  @wearetnk

EQUIPMENT LIST:

  • 1 saucepan
  • 1 frying pan
  • 1 frying pan with lid
  • Chopping board
  • Knife
  • Can opener
  • Spatulas
  • Peeler
  • Small sieve
  • Measuring jug
  • Serving plates

INGREDIENT LIST:

  • 2 black English tea bags
  • 100-150 ml oat milk
  • 2 mugs boiling water
  • 2 cardamom pods
  • 1 teaspoon fennel seeds
  • Sugar or maple syrup to sweeten to taste
  • 1 medium bell pepper - we love red ones!
  • 150g plain tofu block
  • 1 fresh green chilli
  • 1x 415g can beans in tomato sauce (eg Heinz)
  • 1 medium white onion
  • 2 large handfuls coriander leaves
  • 2-3 teaspoon salt
  • 3 teaspoon turmeric powder
  • 6-8 cashew nuts - optional
  • 10 tablespoon preferred cooking oil (eg vegetable, rapeseed)
  • 2 medium sized potatoes
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 ½ teaspoon garam masala
  • ½ teaspoon red chilli powder
  • 2 medium sized potatoes

Fee*: £20 (£15 Furlough Rate / £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.