Tag Archives: pakora

Deena Kakaya vegetarian cooking class with Natco Foods

28 Oct

Oh my goodness. I am still smiling; the busy London kitchen got hot and steamy. Puffs of clouds lifted and carries the aroma of spices. Banter and laughter mixed with the sounds of sizzling pakora, bubbling curries and tinkles of pots and pans. 

Deena Kakaya vegetarian cooking classes www.deenakakaya.com

A fabulous bunch of people joined us for a cookery class that fused the world together on one vegetarian plate. Each of the recipes was introduced by a demonstration and people worked together to cook up dishes like kale, red onion and banana pakora. We even made cashew cream in the class to use in a curry.

Deena Kakaya vegetarian cooking class www.deenakakaya.com

Some people came in pairs and some came alone. Either way, as the exotic drinks flowed, the group bonded and friendships grew.

Deena Kakaya vegetarian cooking classes www.deenakakaya.com

We ate a lot too. Attendees ate their own cooking, they ate each other’s cooking and of course I had to taste-test too!

Deena Kakaya vegetarian cooking classes www.deenakakaya.com

Deena Kakaya vegetarian cooking class www.deenakakaya.com

Deena Kakaya vegetarian cooking class www.deenakakaya.com

This class was heaving with spice. We sniffed them, tasted them, broke them and ground them. We talked about the health impacts of each of the spices and I shared some personal experiences such as dill water to increase breast milk supply! On the less shocking side we talked about fennel and it helping to clear the tummy, cloves to soothe toothaches and turmeric to fight a cold. All of the spices were fresh and those who came along were able to take some gram flour or spices away with them thanks to our sponsors, Natco

Deena Kakaya vegetarian cooking class www.deenakakaya.com

My favorite bits of every class? Has to be the pride when attendees cook a dish that works, to their own surprise. I enjoy seeing people overcoming fears, such as frying. I delight in the camaraderie that spreads through the room and especially so when people walk out in groups exchanging contact details. I revel in the comments like, ‘I am definitely going to cook this at home’, ‘I am going to treat my friends to this recipe when I host the next dinner party’ and even, ‘I could use this method with other ingredients that I like’.

If you would like to join us for a, hands on, fun and valuable vegetarian cookery class in London then please look out for the next dates on the site or click here

You will walk away with recipes, containers full of food and some experience that you can use in different ways. I am really looking forward to seeing you at a future class. x

Book onto my next class by clicking here

Courgette bhaji with a spiced pea, ricotta and dill puree in a wrap-National Vegetarian Week

20 May

Courgette bhaji with a spiced pea, ricotta and dill puree in a wrap

Courgette bhaji with a spiced pea, ricotta and dill puree in a wrap

I took the 7.12 train into Euston today wearing tights and a business suit. I thought I would feel like the old me, but I didn’t.

I felt hot, but seasoned with plenty of protective products. My face didn’t sting in the heat in the way it used to because maybe I am less sensitive, but I did feel the pangs because I had left whilst my tot was asleep. This was a first for us. I fully anticipated that when I settled into that train, I would make no eye contact with my fellow passengers and as I looked around I wondered how proud, fulfilled, happy or self-assured these folk were.  The pretty lady with gorgeous nail colour; did she look happy?  That loud, on-an-important-call banker, every line he spoke sounded like a routine verse etched into my memory from my own experience. ‘Let’s touch base, see where we are at, I mean it is what it is, look I’m going to be honest… great to engage with you Kate’.  Was Kate rolling her eyes as I was? My mind whizzed with upbeat and self-coaching quotes about success and failure both being fleeting sensations. My emailed pinged with disappointment and polite bluntness. My physiology didn’t react, today.

Do you know what though? I spoke (not on any social media, I looked up long enough to really talk) to a friend (and ex-colleague) who told reminded me that even though it has been a few years, I would surprise myself today. I listened, but didn’t really accept it. She kept telling me that what I have learned is ingrained, inbuilt, unspoken, invaluable, and great. It hasn’t left me; it is just that I left myself. I now had to summon the confidence to do myself justice.

So, in my business suit, hairspray and make-up I made mildly inappropriate jokes, learned about people; their interests, direction, loves and losses. I read, I ate plentifully and I talked and gesticulated whilst doing so, in a natural accent and walking up and down, bouncing on a heel at times. I saw two men in the audience smile and raise eyes at each other approvingly and I knew. Do you know what? My friend was right. It was all there, it is all there. After three years there has been a turnaround in my own thinking. Three years. Three years of doubt, three whole years of submerged confidence. My friend was right, I am better than.

Here is what I ate afterwards. Crisp courgette bhaji (Indian spiced, gram flour coated courgette fritters) give way to juiciness and they are enveloped in a dill and ricotta soaked pea puree. fresh pea shoots add crisp freshness. I have used red oxtail as I was lucky enough to be given some from the London produce show. I felt comforted, cajoled, soothed and utterly satieted. Perfect for National vegetarian week, for picnics, for eating in the garden or eating out and about, on-the-go.

Courgette bhaji with a spiced pea, ricotta and dill puree in a wrap

Makes approximately 6-8 wraps

Ingredients

Oil for deep frying

100g watercress or pea shoots

6-8 plain flour tortilla

For the batter

140g gram flour

200ml water

One large courgette, thinly sliced into 1-2cm rounds

1 tsp. minced ginger

1 tsp. amchur powder (dried mango powder) or the juice of half a lemon

Salt to taste

½ tsp. chilli powder

For the pea, ricotta and dill puree

1 tbsp. vegetable oil

3 spring onions, finely chopped

1 tsp. cumin seeds

3 tbsp. freshly chopped dill

125g ricotta cheese

350g frozen peas, defrosted

Salt to taste

1 tsp. coriander powder

Method

  1. Heat the oil for deep frying.
  2. Prepare the batter by combining all of the ingredients and beat it to a smooth (not lumpy) consistency.
  3. Dip the courgette slices into the batter and quickly lay them into the oil to fry. Allow them to catch a golden colour before removing them onto kitchen paper.
  4. Heat the cooking oil in a pan and add the cumin seeds, allowing them to sizzle before stirring in the spring onions. Sauté with the salt and then add the peas, ricotta cheese, chilli and coriander powder and then once it has simmered for 4-5 minutes on a low flame, blitz It to a chunky puree.
  5. Simply assemble the wraps with a couple of tablespoons of pea puree, watercress and courgette bhaji.

 

 

%d bloggers like this: