"Love a Gujarati Thali and want to learn how to make it yourself? I’ll show you everything you need to know to make all the elements of a delicious, authentic, tasting Thali, curry to lassi, pickle, dessert and more." Nishma Shah from Award-Winning Vegan Educators & Caterers Shambhu's"...

The live interactive class will include:

• How to cook ringra no oro, a delicious roasted aubergine curry
• Learn how to prepare dairy-free lassi and shrikhand, a creamy classic Gujarati dessert with sweet spices
  
• Discover how to make gluten free rotlo -  flatbreads using millet flour
• Learn to make a tasty mung bean and red rice dish, khichdi
  
• How to make kadhi, a delicious slow cooked yoghurt sauce
  
• Make a traditional carrot and chilli pickle 
• How to combine herbs and spices to create wonderful autentic flavours
• Opportunity to ask Nishma your questions
• Recipe handout

For ingredients and equipment needed see below. There will be a short screen break half way through the class.

About Nishma

Nishma Shah is founder and chef of award-winning ethically-conscious London-based plant-based food business, Shambhu’s. She provides plant-based catering and teaches plant-based cookery in a number of settings, drawing from her Indian and Kenyan culinary roots with the aim of showing how delicious, varied and nutritious plant-based food can be. She has been a masterclass teacher for Made In Hackney for over 5 years and has also taught plant-based cookery for many other organisations, both in the UK and abroad.

EQUIPMENT LIST

• Hand blender (not essential)

• Measuring jug

• Miniature nut mandolin (if available, not essential)

• Small mixing bowl (for pickle recipe)

• Mixing bowls x2

• Spoons

• Oven tray

• Greaseproof or baking paper

• Cereal packaging bag

• 3 saucepans (for curry, kadhi and khichdi)

• Spice grinder/ pestle & mortar

• 1 non-stick frying pan for roasting rotlo

• Lemon squeezer

• Box grater

• Wide bowl to knead the dough

• Chopping boards

• Measuring spoons

• Knives

• Scales

• Spatula

INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. 
We also recommend printing out your handout or having it available to view on a separate device if possible.

Shrikhand

• 400g unflavoured Greek Style soya yoghurt
• Coconut sugar to taste (or otherwise brown sugar)
• 1½ teaspoon cardamom powder (approximately 3 cardamom pods)
• 8 strands saffron
• 4 almonds
• 4 pistachios

Carrot and Chilli Pickle

• 1 carrot (approximately 50g)
• 1 chilli or 1 long green pepper (mild)
• ¼ teaspoon oil
• ¼ teaspoon split mustard seeds
• 1 tablespoon lemon juice
• Small pinch turmeric (Less than a ¼ teaspoon)
• Sea salt to taste

Mung bean and red rice khichdi

• 80 grams red rice (unpolished) short grain variety
• 120 grams split mung beans
• 1½ teaspoon turmeric
• 1 tablespoon dairy-free spread (optional)
• 1¼ litres water
• Sea salt to taste

Soya yoghurt kadhi

• 100 grams plain soya yoghurt
• 300 millilitres water
• 1 teaspoon rapeseed oil (optional)
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 3 fenugreek seeds
• 3 cloves
• 2 sticks of cinnamon (approximately 1 inch long)
• 3 curry leaves (optional)
• 4 grams gram flour (1 teaspoon)
• ¼ teaspoon turmeric
• 4 grams grated ginger
• 2 tablespoon lemon juice
• ¼ green chilli (or chilli flakes to taste)
• Sea salt to taste
• 3 grams jaggery (or to taste) (optional)
• 3 sprigs coriander leaves to garnish

Ringra no oro (Roasted aubergine curry)

• 1 large aubergine (or you can use potatoes as an alternative)
• 1 tablespoon olive oil (optional)
• 100 grams onions (i.e. ~1 onion)
• 12 tablespoons tomato passata
• 1 green chilli (depending on heat)
• 1 clove garlic
• 10 grams jaggery
• 1 tablespoon coriander & cumin powder
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• ¼ teaspoon asafoetida (optional)
• Sea salt to taste
• 1 spring onion (optional)
• 2 sprigs coriander to garnish

Millet flour rotlo (a flatbread)

• 250 grams grey millet flour
• 200 millilitres water
• Extra water in a glass

Soya lassi

• 200 grams soya yoghurt
• 400 millilitres water
• 1 teaspoon powdered dry roasted cumin seeds
• 1/2 teaspoon coriander leaves (optional)
• Sea salt to taste

Fee*: £30 (£20 Concession** / £10 Unwaged) inclusive of VAT 

*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community.

**Concessionary rates available for students, pensioners and low waged

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. 

Location: The class will be held on Zoom. Zoom details will be provided in your booking confirmation email and in a reminder the day before the class, together with your recipe handout, in an email titled 'REMINDER & IMPORTANT INFO: Your Made In Hackney online class'.

If you have not received the reminder email by 4pm the day before the class please contact us at classes@madeinhackney.org. Do check your junk mail first!

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Visit also Shambhu's