Nishma Shah of award-winning vegan educators & caterers Shambhu's, will teach you how to make a healthy and delicious Sri-Lankan style brunch, which happens to be gluten-free.

The class will include:

• How to make a healthy plant-based version of 'milk hoppers' (rice and coconut crepe) 
  
• Technique for making a good consistency batter for the hopper
• How to make and season two different curries to have with the milk hoppers: potato curry and beetroot thoran
• Make a delicious apple chutney accompaniment
• 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 been a masterclass teacher for Made In Hackney for a number of years, with her most popular class being Gujarati Cuisine.

Fee: £20 (£10 concession).  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

If you are unable to donate you can register your interest in our new FREE online community classes - just drop a line to classes@madeinhackney.org

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

INGREDIENTS LIST  

Milk hoppers:
• 200 grams brown/red rice flour
• 100 millilitres coconut milk
• 200 millilitres luke warm water
• ¼ teaspoon yeast

• Less than ¼ teaspoon bicarbonate soda per pancake
• Salt to taste
• Coconut oil to grease the pan

Potato curry:

• 350 grams Potatoes (Maris Pipers)
• 200 millilitres coconut milk
• 300 millilitres water 
• 50 grams onion (approximately half)
• 1 tablespoon lemon juice
• 5 grams ginger
• 6 curry leaves (optional)
• 6 cloves • 2 two-inch cinnamon sticks
• ¼ teaspoon mustard seeds
• ½ teaspoon turmeric powder
• ½ teaspoon coriander and cumin powder
• ¼ teaspoon chilli flakes
• Salt to taste
• 1 sprig coriander
(optional for decoration)

Apple Chutney:

• 200 grams apples (Granny Smiths/Coxes)
• 100 grams leeks (or onions)
• 100 millilitres water
• ¼ teaspoon chilli flakes
• 1 tablespoon vegetable oil (rapeseed/sunflower) • ½ teaspoon mustard seeds
• 10 fenugreek seeds
• 2 two-inch cinnamon sticks
• 6 cloves
• Salt to taste

Beetroot Thoran:

• 200 grams red beetroot
• 15 grams desiccated coconut (fresh or dried)
• 1 tablespoon coconut oil
• 5 curry leaves • 1 teaspoon lemon juice
• ¼ teaspoon mustard seeds
• 6 fenugreek seeds
• ¼ teaspoon chilli flakes
• Salt to taste

EQUIPMENT LIST

• Chopping board
• Scales
• Mixing bowls
• Knife
• Peeler
• 3 pans
• 1 frying pan
• Ladle or a measuring cup
• Can opener
• Measuring jug
• Measuring spoons
• Lemon squeezer
• Fine grater
• Serving bowls
• Plate
  
• Spatula

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!