Recorded Online Cooking Class: Vegan Diwali Feast

Zoom
Nov 06 2021 17:30
Dec 06 2021 19:30
Super organiser
Tickets GBP 3.00 - GBP 20.00
Tickets GBP 3.00 - GBP 20.00

Join Made in Hackney community food service head chef Sareta Puri to celebrate the South Asian festival of lights, Diwali. Discover how to make some of Sareta’s favourite festival and party foods - pakora, tofu tikka, coconut chutney and mango burfi - and learn more about the illuminating festival.

This recording of a live class will include:

  • How to make authentic Indian festival and party foods - vegetable pakora, tofu tikka, coconut chutney and mango burfi
  • Learn about Diwali festival traditions across South Asia
  • How to make fresh, healthy versions of traditional Indian dishes
  • Benefits of plant-based foods
  • Link to recording valid for 7 days
  • Recipe handout

About the chef: Sareta Puri

Sareta is the head chef of the Made in Hackney community food service which makes and delivers nutritious meals to people across Hackney. Sareta is a Scottish-Indian vegan chef who grew up in her dad’s kitchens where she learnt the basis of Indian home cooking. In 2015 Sareta officially moved into food, through hosting supper clubs then street food, catering, teaching and recipe development, as well as food writing. In 2021 she published her first cookbook: Plant BasedPlanet which curates recipes from around the world.

EQUIPMENT LIST

  • Chopping board
  • Knife
  • 1 large pan
  • 1 medium pan
  • 1 frying pan
  • Mixing spoon
  • 3 mixing bowls
  • Serving bowls
  • 6 wooden or metal skewers*
  • Baking tray & paper
  • Blender
  • Grater or mandolin
  • Scales
  • Tablespoon and teaspoon measures

*or you can just grill the kebab pieces without skewering

INGREDIENTS LIST

  • 300g firm tofu
  • 250g plant-based yoghurt (plain or Greek style)
  • 200g selection of vegetables for the tofu tikka kebabs: choose from bell peppers, mushrooms, courgettes, red onion
  • 250g/2 medium potatoes
  • 250g/2 medium brown onions
  • 100g/1 medium carrot
  • 40g spinach, kale or savoy cabbage
  • 1 green chilli
  • 5g fresh ginger (¼ inch)
  • 5-6 fresh curry leaves (or 10-12 dried)
  • 40g fresh coriander
  • 500ml vegetable oil, to fry pakora – can also be air fried or baked
  • 10ml vegetable oil or vegan ghee
  • 150g gram flour
  • 80g finely ground oats or oat flour
  • 80g cashews or almonds*
  • 100g tinned mango pulp or pureed fresh mango
  • 10ml date syrup or sweetener (depending on how sweet the mango pulp is)
  • 60g desiccated coconut

Spices:

  • 2 tablespoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 1.5 teaspoons chilli powder (or to taste)
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder or fresh garlic
  • ½ teaspoon cardamom powder or cinnamon powder (optional)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ajwain (optional)
  • Sea salt

Fee*: £15 Standard / £7.50  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!

Community Cookery School and charity running vegan cooking classes, supper clubs and events. All proceeds raised goes towards FREE community classes for groups in need across London. 

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