Last night we ran our first vegan cooking class at the loft. We had 16 keen students, plus 4 of the loft team, all creating a feast together. It was a beautiful evening, and I’m looking forward to holding them fortnightly from now on!
Anyway, I thought I’d post the menu and recipes on here in case anyone’s interested in making a whole indian meal sometime! (this will be lengthy!)
Oven baked samosas
date and tamarind chutney
coconut korma subji (curry)
royal basmati rice
rooibos masala chai
serves 4 people as a main with rice
1.5 + ¼ tspn hing
3cm piece ginger, peeled and grated
3 cardamom pods, split open
2 tablespoons curry powder
1 tablespoon tomato paste
400g chopped tomatoes (you can use fresh and boil them down, or a can of tomatoes)
75g brown or red lentils
350 g tofu OR 2 cups/ 1 can chickpeas OR paneer
1 brocolli, chopped
3 carrots, cubed
½ cauliflower, finely chopped
1.5 tspn ground coriander
1 tspn ground cinnamon
1.5 tspn cumin seeds
1 tspn turmeric
1.5 tspn salt
1 tspn ground black pepper
150 ml coconut milk or thin coconut cream
1 bunch coriander, leaves taken off and chopped.
- While preparing veges, pre boil your lentils in a saucepan of water for 15 mins
- Heat ⅓ oil and add the ginger, cardamom pods hing, and curry powder. Fry for a couple of mins. Then add tomato paste, tomatoes and lentils. Bring to the boil- Cook 10 mins
- Meanwhile, fry your tofu in a frypan in the other ⅓ of the oil, and a ¼ tspn hing. Turn it often, so that all sides are fried and are nice and golden.
- Add the veges, turmeric and water to the pot with the tomatoes and lentils. Simmer for approx 20mins, until veges are nice and tender, and lentils are breaking up, like a part of the sauce.
- Now, heat the last ⅓ of the oil. Add cumin seeds, cinnamon, coriander, salt and pepper. Once cumin seeds have changed colour and are now a few shades darker, add the spice mixture to the big pot. Stir in the coconut milk, fresh coriader. Garnish with a couple of coriander leaves and serve on top of basmati rice.
serves: 4 as an accompaniment to coconut korma
1 cup rice
50 ml oil (mild tasting such as suflower, grapeseed)
2 cups water
1 tspn salt
Optional extras: ½ tspn poppy seeds or fried mustard/ cumin seeds, or ¼ cup peas, or1/4 cup roasted cashew nuts.
- In one pot, boil the water
- Meanwhile, heat the oil on the stove and add rice. Fry until many of the rice grains are whiter than they were before. Be careful- continuosly stir so that the rice doesn’t stick on the bottom and burn!
- Once water is boiling and rice is fried, add rice to boiling water with the salt .
- Cover pot with a close fitting lid and top pot lid with a heavy weight, such as a mortar (bowl part of mortar and pestle)
- Simmer the rice on a low flame for 14 mins. Then add your optional extras. Let stand 10 mins, then serve.
1 ¾ cups flour. You can use white, or a mixture of white and wholemeal, and you can make 2 tbspns of the flour rice flour (makes them nice and crunchy)
¾ tspn salt
4 tbspn vegetable oil
between ½ and ¾ cup warm water.
Mix flour and salt. Add oil, and rub it in with your fingers, as if making scones (until it looks like coarse breadcrumbs)
Make a well in the centre, and add most of the water. Gather it into a ball. You want a medium soft pastry dough.
Knead dough for 8- 10 mins.
Cover with a wet cloth until filling is cool.
4 Medium potatoes, cubed and steamed/ boiled until soft.
1 ¼ cups peas, cooked
2 tbspns oil
1 tbspn cumin seeds
2 tspn peeled and grated ginger
2-3 hot green chillis, seeded and chopped
¾ tspn hing
½ tspn turmeric
¼ tspn cinnamon powder
1 ½ tspn salt
1 tablespoon fresh, chopped coriander leaves
½ tspn lemon juice.
Heat the oil in a large fry pan. Saute cumin seeds until they become golden. Then add ginger+ chillis and fry for 1 min. Add hing, then peas and potatoes. add turmeric, cinnamon salt. Cook for about 5 mins on low heat, then add coriander and lemon juice.
Coarsly mash vegetable mixture.
Assemble samosas by rolling dough out into circles, cutting the circles in half, then bringing the corners of the dough together and making a seam down the dough. You now have a samosa pocket. Fill it 3/4 full of the filling, and pleat the top shut. Bake at 180 degrees Celcius for approx 15-20mins.
Date and tamarind chutney:
This is an ideal accompaniment for almost all indian savories
3 tbspns tamarind concentrate
2 green chillis, seeded and minced
1 ¼ cups boiling water
½ cup dates
1 tspn giner, peeled and grated
2 Tbspn raw sugar
1 tspn garam masala
½ tspn chat masala
2 tspns salt
Blend everything in food processor or with stick mixer- otherwise you can soak the dates in boiling water, mush them to a paste with your fingers and mix it all together in a bowl!
Place in a saucepan over moderate heat and heat for 10 mins while stirring occasionally.
You can serve this right away, but many cooks believe that it’s best to leave it for a few hours before serving.
Masala chai – chai tea
¼ tspn cardamom seeds
1 cinnamon stick, broken into pieces
2 red bush tea bags or equivalent in loose leaf tea
500ml soy milk
4 Tbspns sugar (or more or less depending on preference, or substitute with liquid stevia)
Vanilla essence (optional)
Put water and spices on stove. Bring to the boil- simmer 10 mins. Then add soy milk, sugar and red bush tea. Add vanilla. Serve right away!