Posts Tagged With: indian food

Vibrant Vegan! Healthy Global Cooking Workshops, 3rd & 4th February ’18 Hackney, London

We’re VERY excited to announce our latest BHK vegan cooking event down in London!

Are you looking for new plant-based cooking inspiration for the new year?  Lee invites you to get healthy and happy in the kitchen, and celebrate the diversity of vegan food whilst learning new skills and techniques.  

These comprehensive, hands-on, workshops are all about cooking in vibrant and creative ways and preparing delicious food that does us good, is easy to make, and that everyone will enjoy.  Big bold flavours, great textures and colours, proper tasty vegan food!

The dishes are all gluten-free and mainly using organic ingredients, some that Lee will bring from his local farm in Wales. 

The daily themes for the Vibrant Vegan! weekend will be: 

Saturday – HEALTHY VEGAN JUNK FOOD

All the textures, treats and flavours of fast food, but good for you!  We’ll start with a Cacao & Kale Mudslide Smoothie, then for lunch, Miso & Shiitake Ramen Bowl, Mac & Jack – BBQ Pulled Jackfruit with Sweet Potato Mac & Cheese, plus a quick Rainbow Sauerkraut. Dessert will be Mexican Chocolate Brownies with Dulce de Leche and Mango N’Ice Cream.  We’ll also learn a simple and inexpensive technique to make your own Chickpea Tofu.

Sunday – INDIAN FEAST DAY

Lee has travelled to India many times and is passionate about all things Indian food.  We’ll be cooking some of his favourite recipes picked up on his travels.  The day will start with a Rooibos & Almond Masala Chai, then for lunch we’ll make Squash & Cashew Butter Masala Curry, Thoran – Keralan Coconut Stir-Fry, Masoor Daal Tadka, a quick pickle and raita, plus a decadent raw dessert with Almond & Cardamom Biscotti and Smoky Cashew Cheese.  You’ll also learn a technique to make the perfect spiced rice.  Every time!

Some techniques and skills you’ll learn over the weekend:

  • Making vegan cheese – an easy, rich and creamy set cheese
  • Gluten-free baking techniques – all the flavour and texture, just without the gluten
  • Making chickpea tofu – inexpensive and delicious
  • Decadent raw dessert – healthy but you’d never guess!
  • Simple, healthy and quick masala curry and creamy pasta sauces
  • 2 minute n’ice cream
  • Macrobiotic salad
  • Super food smoothie – the best way to greet the morning
  • Cooking with jackfruit – Genius ingredient, unique texture
  • Nourishing 5 minute Japanese style soup
  • Homemade & healthy BBQ sauce
  • Spicy, warming chai
  • Perfect rice cooking
  • Quick South Indian stir fry
  • Simple & soulful daal making    

 

Each day, Lee will cover the basics; vegan 101, nutrition, food presentation and some chopping techniques. 

These workshops will be high energy, fun and informative.  Lee will share his experience and passion for vegan cooking at all times plus you will receive a bespoke recipe booklet to take home and give the recipes a try for yourself.     

We’ll have lunch together, trying all the dishes and getting to know each other. 

These recipes will give your mind, body and tastebuds a boost, getting you vibrant, inspired and healthy for 2018!  


 

Timing – 11am-5pm  

Venue – Made In Hackney, London, N16 6PA

 

We’ve purposely kept the groups small, so book early!

 

~BOOKINGS~

Healthy Vegan Junk Food 3rd Feb ’18 **Sold Out** Please email – hellobeachhousekitchen@gmail.com to be added to the wait list

Indian Vegan Feast 4th Feb ’18 – £95 (A couple of spaces left;)   

Special Weekend Offer 3rd & 4th Feb ’18 **Sold Out**

Categories: Cooking demos, Events, gluten-free, healthy, plant-based, Vegan, veganism | Tags: , , , , , | 1 Comment

Toasted Cashew and Green Pepper Pulao plus the healthy magic of Cinnamon

Toasty Cashews.  YUMAH!

Toasty Cashews. YUMAH!

Toasty cashews with sweet peppers and a raft of spices and fluffy rice.  Its all there.  Indians taking a staple dish way up there towards Nirvana and beyond!!!!!!

A simple rice dish (don’t be put off by the long list of ingredients) with some seriously tasty touches.  Toasted cashews are ever delicious.  Pulao is basically a side dish, but can really be a main course, something like a Biryani for example, with a few more veggies and a little more spice.  Pulao is like a toned down cousin of Biryani.  Just like all Indian food, flavours here are turned up to 11 and the possibility of spice combing are fully explored.  This may seem like alot spices to be putting into your rice, but they are worth it and if you are interested in cooking Indian food, you will find that all of these spices are used almost on a daily basis in your average Indian kitchen.

In India this March, above the Himalayan snowline in a family home.  Dinner time was a huge highlight (we could warm out hands over the rice)

In India this March, above the Himalayan snowline in a family home. Dinner time was a huge highlight (we could warm out hands over the rice)

A SPICY CONUNDRUM 

When you see the recipes for many Indian dishes you are immediately confronted with the sheer length and seemingly mind boggling array of spices in even a simple dish.  Do not fret, once you get them all together and start cooking more Indian food, your dhaba (spice rack) will become your best friend.  I always bang on about this, but keep your spices in sealed containers and preferably in the fridge (if you live in a hot place or your central heating is potent).  Don’t mix strong smelling spices with, like Hing (Asafoetida) with other spices, they’ll all be tinged with the funk of hing.  Get your spices ready, in one bowl if possible, before hand.  Then when the pan is hot and the spatula is flying, you can simply pour them in with no real fuss.  Bear  in mind however that some spices are better added earlier or later in the cooking process, depending on the dish/ spice.  Its a little complex really!  Being a bit organised with your spices beforehand saves you clambering around with slippy jars and unruly spice bags.

I’ve used brown rice and thrown some of my favourites, flax seeds in, but both are not exactly traditional.   If you use white rice, you could knock 10 minutes off the overall cooking time.

One of the main men in Nainital market.  Great onions.  India '15

One of the main men in Nainital market. Great onions. India ’15

The Bits

1 tbs cooking oil (vegetable/ sunflower etc)

400g brown rice

600ml light vegetable stock

1 green pepper (as finely diced as you can)

1 handful of cashews (chopped in half lengthways, like half moons)

2 cloves garlic (peeled and smashed up or finely diced)

1 large tomato (finely diced)

 

Spices

1-2 large red chilli (dried and cut lengthways, remove seeds for less heat)

6 green cardamom pods (split)

1 small cinnamon stick (2 inches long)

5 cloves

6 green cardamom pods (split)

1 teas cumin seeds

1 teas fennel seeds

½ teas nigella seeds

1 tbs flax/linseeds

 

Optional Topping

1 handful toasted cashews

1 handful fresh coriander leaves (roughly chopped) – we didn’t have any (soz)

Fried Pulao - Just add a few tomatoes

Fried Pulao – Just add a few tomatoes for a super simple lunch treat

Do It

In a large saucepan, with a good fitting lid, warm the oil on medium high heat and add the green peppers, fry them for a couple of minutes before adding the cumin and nigella seeds, stir for a minute and then add the rest of the spices and garlic, stirring all the time.  Cook these for a minute and then it’s time to pour in the rice and tomatoes.  Combine all the ingredients well and leave to warm through for yet another minute.

Pour over the stock and turn the heat up a little until the rice is vigorously boiling.  Now place a well fitting lid over the rice and turn the heat down to minimum.  Leave to steam away for 40-45 minutes (white rice, know off 10 minutes cooking time).

While the rice is cooking, grab a small frying pan and on medium heat, add the cashews and toast them gently.  Tossing them about, getting them nice and coloured.  Toasty.  Gorgeous.  Dark golden.

Once cooked, have a peak, the rice should be nice and fluffy.  With a fork, being careful not to scratch your nice, non-stick pan (if you are lucky enough to have one), gently tease and fluff the rice.  If you like added richness, you can add a drizzle of oil here and coat the rice.  It gives nice shine and richness and would be condone by most Indian cooks I know, although they would probably add a good knob of ghee.  Pop the lid on and leave to sit for a few minutes before serving.  The final, fragrant mingle……

Side/Main Dish (just add spoons)

Toasted Cashew and Green Pepper Pulao – Side/Main Dish (just add spoons)

Serve

Pulao is an occasion.  Mix in most of the cashews.  Warm a platter and pile it in the middle, this makes for a lovely centre piece for any Indian feast.  Or you can line some tea cups with cling film and spoon the pulao into them, packing it down quite well.  Turn the cups over, onto the plate you’re using for serving and gently lift off the cup.  This will leave you with a very neat and professional looking pile of rice.  Scatter with some freshly toasted cashews and a little fresh coriander.

Foodie Fact

All these spices are so very good for you.  At random let me pick cinnamon, a serious, serious anti-oxidants.  So much so, that it should be offered in all pharmacies across the country to treat and prevent things like colds.  Cinnamon has anti-inflammatory properties, it can help to stabilise insulin and hormones and can even help against heart disease.

Spices are our natural friends and the more spices you can add to your food, namely cook plenty of food from India or the Middle East, the healthier you will no doubt be.  Imagine the cumulative effects of eating decent amounts of cinnamon, fennel seeds, cloves, cumin, coriander…………….you’ll live a healthy life until you’re 200 (with some decent karmic conditions along the way).

JUST ADD SPICEX

Jane in Norbulingka Palace, Dharamasala, India '15

Jane in Norbulingka Palace, Dharamasala, India ’15

Categories: Curries, Healthy Eating, Recipes, Side Dish | Tags: , , , , , , , , , | 8 Comments

Midnight Biriyani

We had just got in from a long day travelling back from Spain (via the gnarled maze that is Manchester), the cupboards were bare and our bellies empty. I managed to dig out some potatoes, onion and garlic and whip up this tasty little comfort dish. It is simple enough to get together after a long journey, or night out and really hits the spot.
Biriyani is a staple in Northern India and its quality and complexity varies greatly. This is a simple attempt based on getting it hot and into your belly with minimum fuss. It reminds me of the Biriyanis served in Indian train stations, ladled out of giant metal pans on a dried palm leaf.  They were always a blessing after many hours rocking around in a grotty train carriage.
Good ghee will make all the difference to this dish, it adds  and shine. We are using ‘Pukka Organic Ghee’, which has a lovely dark colour and deep flavour.  In fact, one teaspoon of this ghee matches the richness of three teaspoons of my homemade ghee, meaning less fat in the dish.

Pukka Organic Ghee

Pukka Ghee

http://www.pukkaherbs.com/ghee.html

This recipe fed two very hungry travellers, with plenty of leftovers for lunch the next day.

The Bits
4 small potatoes, 2 red onions, 4 cloves garlic, 2 heaped teas chopped ginger, 2 heaped teas good curry powder (or your prefered mix), 1/3 teas of powdered cinnamon, 2 good-sized tomatoes (chopped), 1 clove, 2 cardamom pods, 1 teas carraway seeds (optional), a handful of raisins, a handful of cashews (if your feeling decadent!), 2 cups of rice (white is traditional, brown is better for the body), 1 tin of drained chickpeas, 2 teas Pukka Ghee, s+p.  Jane is not a fan of chilli, but I would add one.

Do It

Heat a large non-stick saucepan with a dash of oil and the ghee on a moderate heat.  Chop potatoes into chunks, add to pan, chop onions finely, add, chop garlic finely, add, then the ginger and cashews, fry for a couple of minutes.  Season.  When the potatoes have taken a little colour and the onions softened, add your spice, clove and cardamom, heat through, stirring regularly.  Add your tomatoes and raisins, then the rice.  Stir well for a minute, all should be shiny.  Add enough water to cover all by 1/2 inch and bring to a gentle boil.  Cover well and turn to your lowest heat setting.  Leave for 45 minutes, without lifting the lid (very important), the trapped steam is doing all the cooking and must be trusted!  When the rice is cooked, fluff up with a fork, adding the chickpeas, then leave for a few minutes to let them warm through.

Serve
Initially we had it straight from the pan, with spoons, nice and warm.

We have had this dish since with a basic 4 egg omelette, chopped up and mixed in or if you really want to push the boat out, mix in lemon juice, yoghurt and chopped coriander and mint leaves, adding another handful of cashew nuts.

We Love It!

Biryani is a real taste sensation!  All those spices with sweet onion and raisin and the richness of ghee and cashew.  This recipes is super versatile and can be added to, making it a real show stopper of a dish or simplified to make it real quick and satisfying.

Foodie Fact

Ghee is much more than just clarified butter, it is used in many religious Hindu ceremonies and is truly the stuff of legend!  Many myths extol the virtues of this golden butter.  It is used widely in the ancient systems of Ayurveda.

Ghee burns at high temperature and the flavour will intensify the longer it is heated.  It contains hydrogenated fats, making it healthier than normal butter and it also contains no lactose, making it suitable for those who are lactose intolerant.

Ghee will stimulate stomach acids and will help to soften your skin and brighten your eyes.  It contains anti-viral acids and may have medicinal qualities, but these are still unconfirmed.

It is basically like butter, but better!

Shimla Toy Train

Categories: Ayurveda, B.H.K Reviews, Dinner, gluten-free, Lunch, Nutrition, photography, Recipes, Travel | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

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