Vegan southern Indian cooking class

The fine people of Made In Hackney have put together another wonderful online cooking class taking place on Thursday November 12, 2020 between 6:30 and 8:30pm.

With a cost of £20 to join (£10 concession), all funds raised go towards the Made in Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

What is happening during the class?

Join chef Mark Breen for a tour of the taste, textures and aromas of plant-based Southern Indian cuisine, bursting with flavours from across this incredible region. The class will include:

• Making a delicious tomato dal.
• How to make the perfect citranna rice.
• Making tasty coconut rotis.
• How to temper and spice dishes using aromatic mustard seeds, curry leaves and chillis to give your dishes an extra burst of flavour.
• Q&A
• Recipe handout

Mark Breen is a classically trained chef who loves showing people how to cook what is seasonal, and at its best at any given time. His passion is teaching people how to cook with skill and enjoyment to create beautiful and tasty dishes that are good for your taste-buds, bodies and soul. When Mark isn’t working with Made In Hackney or as a private chef, he’s usually in the kitchen at home perfecting flavour blends or creating ferments and pickles.

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

If you are able to donate more than this, please visit the online fundraiser.

Once you have your ticket booked for the class, check out the ingredients list below to make sure you are prepared ahead of time.

INGREDIENTS LIST  

Andra Pradesh – Tomato dal (Serves 5) 

• 200g red lentils
• 1 large onion, diced
• 2 cloves garlic, chopped
• Spices – 1 teaspoon of cumin powder, coriander power and turmeric powder (or 3 teaspoons of curry powder)
• 1 tablespoon of oil (preferably coconut oil)
• 2 plum tomatoes, sliced (or half tin of tomatoes)
• 1 inch of ginger, either chopped very small or grated (or one teaspoon of ginger powder)
  
  For tempering:
  1 tablespoon oil (preferably coconut oil)
  2 teaspoons black mustard seeds
  1 teaspoon of chilli flakes
  handful of curry leaves (fresh is best but dried is fine) 

Chitranna rice (serves 5) 

• 300 grams basmati rice, washed
• 1 of oil (preferably coconut oil
• 1 teaspoon mustard seeds. teaspoon turmeric
• handful of curry leaves (fresh is best but dried is fine)
• 2 tablespoons raw peanuts (optional)
• 1 teaspoon red chilli flakes
• 1 lemon, zested and juiced
• 1 teaspoon salt

Southern Indian coconut rotis (makes about 5)

• 200 grams plain flour
• 100 grams desiccated coconut
• 1 teaspoon cumin seeds, toasted
• 2 spring onions, finely chopped
• 1-2 green chillies, finely chopped (optional)
• Sea salt 
• 100 millilitres water
• Coconut oil

EQUIPMENT LIST

• Wooden spoon
• Chopping board
• Knife 
• 3 Sauce pans
• 1 frying pan
• Hob
• Teaspoon and tablespoon measure

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

Book your spot online now.

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