I have recently been to some cookery demonstrations at The Kitchen on Great Moor Street, these were open to the Public and organised with The Kitchen (who also do courses with Bolton College), and Bolton Vegetarians, Vegans and Animal Rights group. The demo’s were free to attend and very laid back and enjoyable. There were 3 in total- Vegan Cookery, Cooking without Dairy and Indian Foods. I attended Vegan Cookery and Indian Foods. The first workshop we made Tofu Paneer – Paneer is an Indian cheese often used in Curry dishes or fried in dishes such as Chilli Paneer, this is the first time I had had a vegan paneer substitute and it was really good so I will use the recipe to make Tofu Paneer again however I will leave out the Soy sauce from the recipe as it made the Tofu taste too much like Chinese or Japanese food and as Tofu is usually associated with Japanese food I thought the Soya sauce should not have been in the Indian Recipe.
In the second workshop I believe the group were taught how to make moussaka and vegan Mediterranean omelette then sampled nacho cheese sauce and pizza and in the 3rd workshop we made 2 curries. In the first part of the curry demo we saw how to make a dhal soup, we make this frequently in my house to a different recipe, but it was interesting to get some new ideas for ingredients 2 of which we had not heard of: Asafetida- an oniony powder which is so strong and bitter it is sometimes referred to as ‘Devils Dung’! and Jaggery Goor- Unrefined cane sugar. I thought I would share these recipes with my readers in case they would like to try them too!
Sambar Dhal Recipe –
First you will need a spice blend- you can use the one below or substitute with any medium or hot curry powder
1 cup coriander seeds, 2 strings curry leaves, 1 tsp fenugreek, 1 tsp mustard seed, 2 tbsp cumin seeds, 2 tsp peppercorn, 3 cinnamon sticks, 1 cup dried red chilli, 4 tbsp dried coconut, 1 tsp tumeric
These are to be dry roasted except the tumeric, adding the coconut last as this will roast fasted then grinding all to a powder and mixing with the tumeric.
Here is the recipe for the dhal-
1/3 cup Toor Dhal (yellow split peas) Soaked, 2 cups chopped tomatoes, 1 inch minced ginger, 1/4 tsp tumeric, 1 teaspoon Sambar Masala or shop bought medium curry powder and added cinnamon, 2 tsp Jaggery Goor, pinch of Salt, cup of steamed veg such as carrot and peas.
In a pan add soaked dhal cover with water, add salt and cook on a low heat till soft and mushy
Add all ingredients apart from veg and coriander
Cook for 15 minutes until tomatoes are partially dissolved
Add Steamed veg and coriander
Heat oil in a pan for the temper –
Fry 1/4 tsp mustard seed, 1/4 tsp cumin seeds, pinch of fenugreek, 2 dry red chillis and 1/4 tsp of Asafetida adding in this order but be careful the mixture does not burn, add this mixture to the dhal and stir. Then add salt and pepper to taste
The Dhal should be served with paratha, chappati, idli or dosa and garnished with chopped coriander. Delicious!
The Curry was nice too it was a coconut based mild curry and Mum and I would have liked it spicier but it was tasty. The members of the group who were not as used to spicy food preferred this one. It is very versatile and could be used with any veg or protein as an alternative to a tomato based curry.
Overall I enjoyed these sessions so a big thanks to Kath at The Kitchen, Rachel and Sarah from BVVAR and the two chefs Hiran and Wayne for having us!
If you try out the recipes be sure to tell me how it works out or tweet images of your creations, If you don’t like to cook then these dishes are served as Specials at The Kitchen occasionally so get down there quick!
Have you ever been to any Cookery Demo’s, Workshops or classes, did you enjoy it? I would love to hear about it. If you paid for a ‘cookery school’ was it worth the money,maybe you saw a demo at a food festival and found a new favorite recipe, any experiences you want to share just comment below as I love hearing from readers!