Pooja wrote on Kebab Class

Hi Rajul,
My first class was your Kebab class. It was great and learned many new things. Yesterday, I prepared Gulnar Sheek Kebab both baked and fried ones and decorated same way as you did. My family members loved it very much.

Looking forward to learn many new recipes and tips.


Juhii wrote

rajuls classes r the best and more then that she is a great human being ........... i have not seen anywhereelse where one can call the teacher after the class for confusions but with her it is so easy ........ experience once to feel that
Today at 5:30pm
loved the class..... looking forward for more

Gobi / Cauliflower Ka Paratha

  • 1 cup whole wheat flour
  • 250 gms Gobi (cauliflower)
  • 1 tbsp. kasori Methi
  • 1/4th cup green coriander chopped
  • 3-4 green chilies chopped or to taste
  • 1 small onion finely chopped (optional)
  • salt and black pepper to taste
  • oil to make prataha

  1. Add 1/4th tsp. salt to flour and knead into a soft dough using water. Keep aside for 1/2 hour.
  2. Grate gobi on a grater till the flower portion finishes ( do not grate the stalks)
  3. At the time of making add coriander, salt, green chilies, kasori methi, pepper and onion to grated gobi and mix. (do not keep this mixture for long as gobi will leave water and turn soggy)
  4. Heat Tava. divide the dough into equal portion balls.
  5. Roll out 2 balls into equal sized chapattis. On one chapatti spread some gobi mixture leaving a margin. Apply water on the margin and close with the other chapati pressing down at the margin so that both chapati stick. Slightly roll out again.
  6. Put the above on the hot tava. wait for a minute. Turn. add oil and fry to crisp.
  7. Serve hot with white butter, pickle and curds.
Think out of the box - Variations
  • Add some cheese and herbs to make it Italian
  • To make it garlic gobi ka paratha: heat a tsp of oil add 2 tsp. chopped garlic and burn it. add the same to the gobi mixture.
  • Add some greens of onion to the gobi mixture.

Bonn appetite : Rajul Sanghvi

Feedback on "Its Different" class

Hey rajul,
have been attended your continental, mughlai and lebanese or its different class.loved all of them.
I loved the pita bread in "its different" class.i never thought that mocktails were so easy to make.
your classes have been a good investment of time.
Please carry on with the effort to intoduce new things

Salsa Sandwich

salsa sauce
cheese grated
1 each green and red bell pepper chopped finely
1 onion chopped
oregano to sprinkle
bread slices
red chili flakes / jalapenos

spread salsa sauce on a bread slice, put chopped onions and bell pepper, add cheese on top (as much as you like) sprinkle oregano and red chili flakes or jalapenos .
On other slice of bread spread mayonnaise and cover the first slice with this, mayo side being down.
Grill and serve with tomato sauce.

Contributed by : Rajul Sanghvi

Rachna on Mughlai class

hi Rajul....
how r u???
ur mughlai dishes are hit in my house....
very one just loved it....my mom has given special thanks to you for such tasty mouth watering dishes and for making me interested in cooking.....
going to try the new desert the recepi of which u hv kept...
miss the classes
n if u come out with new ehing then do let me knw...
byeeeeeee...tk care...


One and Half cups sugar
2 Eggs
Half cup of Oil
1 Cup cooked mashed pumpkin
One and Three quarter cups Cake Flour (Mida)
3 tsp baking powder
1 tsp ground cinnamon
Half tsp ground mixed spices
Half tsp salt
Half tsp raisins (Optional)
(Its a runny mixture)
Mix all together and pour into a greased loaf pan. Bake at 180 for about 45 mins or until baked through.
Contributed by :- Cheryl du Plooy


1 Pkt Marie Biscuits (Digestive)
25g Butter or Margarine
1 Tub cream cheese or 250ml Cream (I use cream)
1 tin condensed milk
Juice of 3 Large Lemons
Rind of 1 lemon (Optional)
Crush the biscuits. Melt the butter and mx well to form a base/crust in a pie dish. Blen the cream, condensed milk and lemon juice and rind. Pour into the pie crust. Garnish with little more lemon rind and a cherry (optional).
Leave in the fridge to set.

Contributed by : cheryl du Plooy

Neelam wrote

hi rajul,
i attended your mughlai class on 25th july.it was a wonderful experience and have tried out all of them including the lachcha paranthas. absolutely top class. would just like to tell u that wat i found most captivating was that it was not just another class where the recipes are handed out n
procedure demonstrated,but u were actually enjoying the whole process
.full marks for that.
thanks once again

Varsha wrote

Rajul, Thanks a lot for all your delicious recipes. I am really very happy having joined your classes. I am trying out all your recipes n believe me my sons are so excited to try out something new. Please have an icecream, quick bites n kababs class soon.
thanks love