Ingredients
1/4 cup black olives
2 tbsp. olive oil
1 tbsp. lemon juice (to taste)
salt to taste
1 tsp. chili flakes
1/4 tsp. oregano.
1/2 tsp garlic chopped finely (optional)
Method
Mash the black olives to get a rough paste or then grind in a mixer. remove in a heat proof bowl and add rest of the ingredients except oil. Heat oil and add this hot oil to the olive mixture. let it stand for half hour.
Dice cucumbers, carrots, radish, lettuce etc and toss in the above salad at time of serving.
Salad Dressing---1
Ingredients
1/4 cup olive oil
2 tbsp. lemon juice ( adjust to ur taste)
1/4 tsp pepper
salt to taste
1 tsp. mustard (more or less according to taste)
2 cloves garlic mashed
For Salad:- carrots, cucumber, red bell pepper, lecctuce--- quarted.
Method
Whisk oil, lemon juice salt and pepper till well blended (oil and juice combine) Add garlic and mustard and whisk well. Toss the salad in the dressing at the time of serving. Adjust the seasoning
1/4 cup olive oil
2 tbsp. lemon juice ( adjust to ur taste)
1/4 tsp pepper
salt to taste
1 tsp. mustard (more or less according to taste)
2 cloves garlic mashed
For Salad:- carrots, cucumber, red bell pepper, lecctuce--- quarted.
Method
Whisk oil, lemon juice salt and pepper till well blended (oil and juice combine) Add garlic and mustard and whisk well. Toss the salad in the dressing at the time of serving. Adjust the seasoning
White Radish and Carrot salad
Ingredients
2 white radish -- Mooli
2 carrots
salt to taste
1/2 tsp. black pepper
1/4 cup boiled corn
1/4 cup chopped coriander
2 chopped green chilies
Method
Grate the carrot and radish. Squeeze out water from them and keep to chill. At the time of serving mix in rest of the ingredients. Toss and serve.
Think different : to make it Italian add mixed herbs or any one of dips we make in class or then the chili oil. Corn can be substituted for sprouts too.
This is how we make the recipes work for us one salad can be made different every time.
Posted by Rajul sanghvi--- for all those who always want to learn salads and from me who always says there is nothing to them.
2 white radish -- Mooli
2 carrots
salt to taste
1/2 tsp. black pepper
1/4 cup boiled corn
1/4 cup chopped coriander
2 chopped green chilies
Method
Grate the carrot and radish. Squeeze out water from them and keep to chill. At the time of serving mix in rest of the ingredients. Toss and serve.
Think different : to make it Italian add mixed herbs or any one of dips we make in class or then the chili oil. Corn can be substituted for sprouts too.
This is how we make the recipes work for us one salad can be made different every time.
Posted by Rajul sanghvi--- for all those who always want to learn salads and from me who always says there is nothing to them.
Paneer Chutney wala
Ingredients
2 medium onions pureed in mixer
1 tomato pureed in mixer
100 gms paneer cut into small pieces
2 tbsp. fresh cream
1 tsp. Coriender powder
1/2 tsp. garam masala
1 tbsp. curds
2 Tbsp. mint chutney (recipe on blog)
salt and red chili to taste
Method
Heat 3 oil add the onions-- cook till browns. Add all the dry masalas i.e coriender, garam, salt, red chili saute. Add the tomato puree cook till oil separates. Add the green chutney mix add curds -- cook for a minute. Add paneer pieces and pinch sugar. cook till masala coates paneer. serve hot with parathas.
Contributed by Rajul
Class Feedback
Rajul ur an ingenious cook....n d best teacher 2....pl like me who r a complete layman ....uv made us gt compliments by teaching us so well...n wen u tell us tht d class will comprise of 5 dishes...u shud definitely write n many more becoz of d no of variations u teach us...
hats off 2 u...u know it all...
superb...
i'l b der 4 d deserts class next sat... c u
regards,
meenal
Feed back from Deepa on Chinese Class
Hey Rajul
My son is a Hakka Noodles fan and he was so excited about the new Chinese recipes. I made Hakka, Fried Rice, Schezwan Fried Rice and Vegetables in garlic sauce. We all had a lovely chinese treat on Sunday evening - thanks to you! The noodles came out great - just like the restaurant style :)
Cheers,
Deepa
Feed on Breads Class
Thank you...thank u..thank you, never dreamt abt baking such puuurrffct breads..... but now my dream has come true... it was super hit wid the fmly & cant tell u how very happy I was..... thnx .... tussi gr8 ho :)
Shejal shahChaat class Feedback by Deepa
The much awaited chat class was amazing! The tips made the bhallas so fluffy and they just melted on the tougue. I made dahee-bhalla-papdi-chaat for the guests who visited us on Monday and it was a major hit. I have attached a couple of pics of the dahee bhalla dish that I prepared with this mail. Thank you so much for the wonderful classes.
Cheers and looking foward to the next classes!
Deepa
Feedback of continental class
Dear Rajul,
both continental and mexican classes were excellent.
my kids loved the enchilladas, vo le vents and fettuccini masala(these r the ones which i tried out).
hope u will keep the thai class on a weekday.
tc,
mranalini.Hey Rajul,
As I had mentioned that day , the afternoon spent was a good investment.
Ratna
Ratna
Mushroom Rice Pulao
Ingredients
1 packet Mushroom (250 gms)
1 cup raw rice washed
1 onion chopped finely
1 tomato grated
1/4 cup peas
1/2 tsp. cumin seeds
1/2 tsp black pepper corns
2 cloves
2 tsp. biryani Masala (any brand)
1 tsp Coriander powder
1/4 tsp. Garam masala
1/4 tsp Haldi
Salt and red chili to taste
1 tbsp. mint leaves chopped
4 tbsp. oil
Method
Heat oil add cumin seeds, pepepr and cloves--when cumin crackles add onions-- saute till brown. Add all the dry masalas--briyani, garam corainder, haldi salt and chili pwder-- mix.
Add the grated tomato cook till leaves oil.
Add mushrooms and peas-- cook till water of mushrooms dries up.
Add washed rice, and mint leaves-- mix.
Add 2 cups water. Taste the salt adjust if required. Bring to boil. cover and simmer on low flame till water evaporated and rice is cooked. Appox 15 minutes.
I dedicate this recipe to all my students who inspire me to do better and come up with new dishes. If I haven't said it before I say it now THANK YOU ALL-- Rajul
Think different-- use paneer, tofu, mixed veg. instead of mushrooms.
1 packet Mushroom (250 gms)
1 cup raw rice washed
1 onion chopped finely
1 tomato grated
1/4 cup peas
1/2 tsp. cumin seeds
1/2 tsp black pepper corns
2 cloves
2 tsp. biryani Masala (any brand)
1 tsp Coriander powder
1/4 tsp. Garam masala
1/4 tsp Haldi
Salt and red chili to taste
1 tbsp. mint leaves chopped
4 tbsp. oil
Method
Heat oil add cumin seeds, pepepr and cloves--when cumin crackles add onions-- saute till brown. Add all the dry masalas--briyani, garam corainder, haldi salt and chili pwder-- mix.
Add the grated tomato cook till leaves oil.
Add mushrooms and peas-- cook till water of mushrooms dries up.
Add washed rice, and mint leaves-- mix.
Add 2 cups water. Taste the salt adjust if required. Bring to boil. cover and simmer on low flame till water evaporated and rice is cooked. Appox 15 minutes.
I dedicate this recipe to all my students who inspire me to do better and come up with new dishes. If I haven't said it before I say it now THANK YOU ALL-- Rajul
Think different-- use paneer, tofu, mixed veg. instead of mushrooms.
Dimmple say on classes
At the outset, I wish to personally thank you for your genuine efforts to make the class interactive and productive. I tried to implement most of the dishes I learnt in your class and the end results were truly fascinating. You made every difficult receipe seem achieveable. My husband enjoyed many of the scrumptious receipes I prepared based on your workings. No wonder they say “The way to a man's heart is through his stomach" Cooking for a man is a good way to win his affections.
Thanks a Million!
Dimmple A Shah
Thanks a Million!
Dimmple A Shah
Arti On Moghlai Class
Your class on Mughlai was too good. You gave lots of tips and recipes were also simple and easy
I made Methi Malai Mutter on sunday..and paneer butter masala today for lunch. They both came out very well ..whole family enjoyed it. Thank you very much for your recipes..its all so easy to make and tastes amazing and ofcourse it gives BIG sence of achievement ..
Thanks lot ..
Looking forward to learn more from you..
Cheers!!
Arti
I made Methi Malai Mutter on sunday..and paneer butter masala today for lunch. They both came out very well ..whole family enjoyed it. Thank you very much for your recipes..its all so easy to make and tastes amazing and ofcourse it gives BIG sence of achievement ..
Thanks lot ..
Looking forward to learn more from you..
Cheers!!
Arti
Aloo Methi / Methi Paneer
Ingredients
1/4 cup kastori Methi
1 1/2 cup washed and chopped coriander
2 tsp. garlic chopped
1 tsp. ginger chopped
1/2 tsp cumin seeds / jeera
1/2 tsp. coriander powder
1/4 tsp. garam masala
2 tsp. ghee
2 tbsp. oil
1 small onion chopped
1/2 tomato pureed
2 green chilies chopped
salt and red chili powder to taste
cream if desired
Method
contributed by Rajul Sanghvi
1/4 cup kastori Methi
1 1/2 cup washed and chopped coriander
2 tsp. garlic chopped
1 tsp. ginger chopped
1/2 tsp cumin seeds / jeera
1/2 tsp. coriander powder
1/4 tsp. garam masala
2 tsp. ghee
2 tbsp. oil
1 small onion chopped
1/2 tomato pureed
2 green chilies chopped
salt and red chili powder to taste
cream if desired
Method
- Heat oil in a Kadai- add garlic saute till it turns pink, add ginger, jeera, green chilies and onions saute till onions turn light brown.
- Add all the masalas- red chili powder, coriander powder, garam masala and salt- saute
- Add kastori methi mix add chopped corriender mix, add pureed tomato cook till dry.
- Add paneer, boiled and chopped potatoes or boiled and dices mushroom or boiled corn.
- lastly add ghee mix. Garnish with cream and serve hot with parathas.
contributed by Rajul Sanghvi
How to Boil Rice
Its always been a task to get the rice-- just right for various ways we love to serve it. I hope the methods mentioned below will help all searching to make the perfect rice.
Types of rice available.
Amba More -- Perfect for pulaos, daily serving and making about any rice preparation.
Basmati Rice --- Perfect for biryanis and those special occasions
Sela Rice --- Perfect long grained rice though a little dark in colour need to soak this rice for 2 hrs in water and little lime juice before you begin to cook it.
Another important aspect to boiling rice is the correct vessel I like a heavy bottom pan with a glass lid. Its a great investment if you don't already own one.
Method
Biryanis and Pulaos-- ensure the rice is old (all the rice in super markets generally is) 1 cup rice to 1 & 3/4 cup water, 1 tsp salt and 2 tsp oil .
Wash the rice well add water, salt and oil.Put to boil on the smaller burner. ( Taste the water there should be enough salt) Once the water starts to boil cover with the lid and turn the gas low. Cook till all water evaporates. (this is where your glass lid will come handy)
Now without waiting for the rice to cool, immediately turn it onto a big tray. Leave to cool a bit and drizzle some oil and separate out with a fork. Leave under a fan till completely cool and each grain is separate.
For regular rice 1 cup rice to 2 cups water and follow the above method do not turn it over onto a tray. Leave it in the vessel to cool.
This I dedicate to My sister Sonu who makes awesome pulaos and bought me the vessel and taught me the perfect way to boil rice. Rajul
Types of rice available.
Amba More -- Perfect for pulaos, daily serving and making about any rice preparation.
Basmati Rice --- Perfect for biryanis and those special occasions
Sela Rice --- Perfect long grained rice though a little dark in colour need to soak this rice for 2 hrs in water and little lime juice before you begin to cook it.
Another important aspect to boiling rice is the correct vessel I like a heavy bottom pan with a glass lid. Its a great investment if you don't already own one.
Method
Biryanis and Pulaos-- ensure the rice is old (all the rice in super markets generally is) 1 cup rice to 1 & 3/4 cup water, 1 tsp salt and 2 tsp oil .
Wash the rice well add water, salt and oil.Put to boil on the smaller burner. ( Taste the water there should be enough salt) Once the water starts to boil cover with the lid and turn the gas low. Cook till all water evaporates. (this is where your glass lid will come handy)
Now without waiting for the rice to cool, immediately turn it onto a big tray. Leave to cool a bit and drizzle some oil and separate out with a fork. Leave under a fan till completely cool and each grain is separate.
For regular rice 1 cup rice to 2 cups water and follow the above method do not turn it over onto a tray. Leave it in the vessel to cool.
This I dedicate to My sister Sonu who makes awesome pulaos and bought me the vessel and taught me the perfect way to boil rice. Rajul
More snacks class feedback
- hey rajul mixed platter class was just awesome.i tried herbed rice balls the same day. . .it was a super duper hit dish.everybody just loved it n the best part no 1 even understood that it was made of rice.now i make sure that theres rice left over evertime.thakyou so much for such a fantastic recepie.
Paneer class feed back
-
Hi Rajul..
It was so good to come for class after such a long break.. and what a class i chose !!.. I thoroughly enjoyed being a part of the Paneer Class.. what i liked best about this class was- using ingredients easily available in our kitchen we made so many varied recipes..In fact I even made Paneer Mutter Miloni today morning.. only i have to make sure that i double or even triple the ingredients as these sabzis are so popular in my house :)
They all simply love it!! Thanx Again.. And ya.. see u soon :)
Paneer Class
The Paneer special is scheduled for the 19th December from 1-4 p.m
The following recipes will be demonstrated
The following recipes will be demonstrated
- Paneer Miloni
- Paneer Korma
- Paneer Pasanda
- Paneer 65
- Palak Paneer
- Fusion Paneer.
Punjabi Rajma
Ingredients
1 cup Rajma (the pinkish ones and not the purple Kashmir ones) soaked overnight.
1 onion grated or chopped in chopper
1/2 a big tomato grated or pureed in chopper
1 tsp. coriander powder
1/2 tsp. garam masala
1/4 tsp Turmeric
1 tsp cuming seeds / jeera
If you like you can add 1 tsp. ginger chopped
salt and red chili powder to taste
Method:
In a pressure cooker add 2 Tbsp. oil add jeera when it splutters add onion saute till onions turn brown. If using ginger add it. mix. Add all the dry Masalas-- haldi, red chili powder, coriander powder, garam masala. Mix. Add the tomato puree-mix cook till oil seprates. Add the soaked rajama (just remove them from water but do not throw away the water they have been soaked in) saute for 1/2 a minute. Now add the water they have been soaked in and some more (total water to be 2 glasses) mix .
Close the lid of pressure cooker. after the first whistle turn the gas low and cook for 20 minutes.
Once the cooker cools down open the lid. Now add salt, and if water is less add some more water. Put to cook again by mashing a bit so as to thicken the gravy. Cook further for 10 to 15 minutes. If water evaporates add some more. Lastly Garnish with chopped coriander.
Serve hot with rice.
Contributed by Rajul Sanghvi
1 cup Rajma (the pinkish ones and not the purple Kashmir ones) soaked overnight.
1 onion grated or chopped in chopper
1/2 a big tomato grated or pureed in chopper
1 tsp. coriander powder
1/2 tsp. garam masala
1/4 tsp Turmeric
1 tsp cuming seeds / jeera
If you like you can add 1 tsp. ginger chopped
salt and red chili powder to taste
Method:
In a pressure cooker add 2 Tbsp. oil add jeera when it splutters add onion saute till onions turn brown. If using ginger add it. mix. Add all the dry Masalas-- haldi, red chili powder, coriander powder, garam masala. Mix. Add the tomato puree-mix cook till oil seprates. Add the soaked rajama (just remove them from water but do not throw away the water they have been soaked in) saute for 1/2 a minute. Now add the water they have been soaked in and some more (total water to be 2 glasses) mix .
Close the lid of pressure cooker. after the first whistle turn the gas low and cook for 20 minutes.
Once the cooker cools down open the lid. Now add salt, and if water is less add some more water. Put to cook again by mashing a bit so as to thicken the gravy. Cook further for 10 to 15 minutes. If water evaporates add some more. Lastly Garnish with chopped coriander.
Serve hot with rice.
Contributed by Rajul Sanghvi
Cake pics by Poonam Agarwal
Hi Rajul.
Please find the First Baked Cake pic made by me for my Hubbyy..
also the rice class was gr8..I tried Supreme pulav the same day..it was ossom..
Thanks
Poonam
Mozzarella sticks
1 block Britannia pizza cheese or Amul pizza cheese or any mozzarella cheese cut into fingers.
Make thick paste using half corn flour and half maida. Add salt and few herbs like oregano basil to the paste. Dip the cheese fingers in this thick paste ( it should be so thick that it coats the cheese well) Roll in bread crumbs and freeze for half hour before deep frying and serving. Enjoy the oozing cheese with every bite.
Its a cheese trip all the way.
Observe and learn: Rajul Sanghvi
Make thick paste using half corn flour and half maida. Add salt and few herbs like oregano basil to the paste. Dip the cheese fingers in this thick paste ( it should be so thick that it coats the cheese well) Roll in bread crumbs and freeze for half hour before deep frying and serving. Enjoy the oozing cheese with every bite.
Its a cheese trip all the way.
Observe and learn: Rajul Sanghvi
Feed back on classes by Sneha
hii..
i have just started attending your classes.So far i m done with two.
As i have stayed in hostel for a major part of life cooking was only a fantasy for me.
Though i love cooking a fear had always entangle me.
But after attending your classes it only made me realize that cooking is also my cup of tea.
i see to it that i try one recipe everyday and the end product is amazing.
It has actually given me the required confidence and of course the most delicious recipes.
What i appreciate the most is the recipes have a professtional as well as a homely touch.
Sneha
i have just started attending your classes.So far i m done with two.
As i have stayed in hostel for a major part of life cooking was only a fantasy for me.
Though i love cooking a fear had always entangle me.
But after attending your classes it only made me realize that cooking is also my cup of tea.
i see to it that i try one recipe everyday and the end product is amazing.
It has actually given me the required confidence and of course the most delicious recipes.
What i appreciate the most is the recipes have a professtional as well as a homely touch.
Sneha
Deepa sends her pics of cakes n cookies
The Cakes n Cookies class was superb! You have given out so many trade secrets. I really appreciate it :)
I made Banana Walnut Cake and made some cookies too. Look at the pics. The cake came out to be pretty cool and surprisingly everybody at home liked the banana flavor too. I did not add choco or chocolate chips. Just one banana and lots of walnut pieces. It got over in one day. Cookies too came out good - some sugar grains remained in there - otherwise it would have come out even better.
Deepa
Deepa
Mushroom Stir fry on Beget
Ingredients
2 tsp. garlic
1 tbsp. sesame seeds
1 tbsp. fresh parsley chopped
Freshly pounded black pepper to taste
1 cup sliced mushrooms
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. soya sauce
1tsp. tomato ketchup
Red chili flakes and salt to taste
2 tbsp. olive oil
1 beget/ french loaf/ garlic bread
Method
Can use this as salad dressing by adding it to shredded lettuce.
To make it Indian add mint leaves chopped and biryani masala
Think Different: Rajul Sanghvi
2 tsp. garlic
1 tbsp. sesame seeds
1 tbsp. fresh parsley chopped
Freshly pounded black pepper to taste
1 cup sliced mushrooms
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. soya sauce
1tsp. tomato ketchup
Red chili flakes and salt to taste
2 tbsp. olive oil
1 beget/ french loaf/ garlic bread
Method
- Heat oil add garlic saute till light brown add oregano and basil. stir. Add mushrooms saute till mushrooms turn soft. Add parsley, salt, pepper, ketchup and red chili flakes. saute for a minute.
- Serve hot on slices of beget or garlic bread.
Can use this as salad dressing by adding it to shredded lettuce.
To make it Indian add mint leaves chopped and biryani masala
Think Different: Rajul Sanghvi
Young lady at work
Dear Rajul,
It was a pleasure attending the workshop for our family.
I hope my star daughter would get some space on your blog. Attached is her picture in your class.
Sarika Oswal
Sweet Paratha / coconut paratha
Ingredients to make one paratha
mix the above ingredients except the dough. Roll out the dough into a small chapati put the dry ingredients on it and close to form a ball. roll into a chappati put on hot tava. turn put a tsp oil turn and press out to make it crisp. serve hot.
This recipe is dedicated to my sis in law who had this paratha every morning before her exams as she thought it was very auspicious. so here is to all moms who want here kids to have great exams.
Contributed by Rajul Sanghvi
- 1 tsp. powder sugar
- 1 tsp. dessicated coconut (dry coconut powder)
- a pinch elachi powder
- whole weat dough to make 1 paratha
- oil to make paratha
mix the above ingredients except the dough. Roll out the dough into a small chapati put the dry ingredients on it and close to form a ball. roll into a chappati put on hot tava. turn put a tsp oil turn and press out to make it crisp. serve hot.
This recipe is dedicated to my sis in law who had this paratha every morning before her exams as she thought it was very auspicious. so here is to all moms who want here kids to have great exams.
Contributed by Rajul Sanghvi
Thai class Feedback--Deepa
I had been waiting for 5 weeks and finally the Thai class took place :)! The curries, soup, noodles and salad - all the dishes were amazingly tasty! I had to make some dishes on Saturday itself at home so I took lemon leaves and lemon grass from Rajul. I made green curry, pad thai noodles, tom yum soup and side of brown rice for the family. All the dishes became such a hit! This class is just superb. All the family members are so happy and thankful that I have found these classes :).
The oher day when I started making the Tom Yum Soup, the house was full of Kafir leaves' smell. It was so refreshing and wonderful smell. The kadhai in which I was making the stock looked so colourful - my hubby took a nice pic. Attaching it here ....
Deepa Deshpande
Green Chutney / Mint Chutney
Ingredients
1 cup mint leaves
3/4 cup green coriander leaves
1/2 tsp. cumin or roasted cumin
juice of 1/2 lime
1 tbsp. fresh coconut
1/4 to 1/2 tsp. sugar (optional)
salt to taste
2 green chilies or to taste
Method
Grind all the above ingredients using little water into a fine paste. Adjust seasoning as required.
1 cup mint leaves
3/4 cup green coriander leaves
1/2 tsp. cumin or roasted cumin
juice of 1/2 lime
1 tbsp. fresh coconut
1/4 to 1/2 tsp. sugar (optional)
salt to taste
2 green chilies or to taste
Method
Grind all the above ingredients using little water into a fine paste. Adjust seasoning as required.
Dal tadka feed back
i tired this recipies today and it turned out great too. thanks -- there is nothing to beat your recipies .it was a SUPER HIT .
Anoopama Mehta
Anoopama Mehta
Chaat Class Feedback- Poonam
Lovely Chaat..
I Tried making the Dahi Bhalla Chaat and the pani puri..I was scared about the Bhalla's turning soft..but by using the same method what Rajul thought they turned out great..also both the chutneys and pani for pani puri was very nice..My hubby loved it as well as his friends...looking forward for more mouth watering recepies....
Poonam Agrawal
I Tried making the Dahi Bhalla Chaat and the pani puri..I was scared about the Bhalla's turning soft..but by using the same method what Rajul thought they turned out great..also both the chutneys and pani for pani puri was very nice..My hubby loved it as well as his friends...looking forward for more mouth watering recepies....
Poonam Agrawal
Dal Fry / Dal Tadka
Ingredients
Heat 1 tbsp. ghee add garlic let it brown add jeera, 1-2 whole dry red chilies, red chili powder and pour this hot hot onto the dal.
Contributed by :- Rajul Sangvhi
- 1 cup Toovar dal
- 1/4 cup chana dal
- 3 tbsp ghee / clarified butter
- 1 onion chopped finely
- 1 small tomato chopped finely
- 1 tsp. kastori methi
- 3-4 kari patta (optional)
- 1 tsp. finely chopped garlic ( can put more or less as desired)
- 1 tsp. cumin seeds (jeera)
- 1 tsp. Coriander powder
- 1/4 tsp. turmeric
- 1/2 tsp. garam masala
- red chili powder and salt to taste
- Chopped corriender for garnish
- Wash both the dals and pressure cook in 2 cups water till done. Same as you would make rice in cooker (8 whistles) cool. mash the dals well with a ravi (Indian whisk)
- In a pan put ghee, when hot add garlic let it turn brown add jeera, kari patta, add onions saute till light brown. Add kastori
- Add all the dry masalas-- Haldi, red chili powder, coriander powder, garam masala, salt and kastori methi saute
- Add chopped tomatoes-- cook till tomatoes dry and leave oil.
- add the cooked dal to the above. add water as desired. cook for few minutes and garnish with green chopped coriander.
Heat 1 tbsp. ghee add garlic let it brown add jeera, 1-2 whole dry red chilies, red chili powder and pour this hot hot onto the dal.
Contributed by :- Rajul Sangvhi
Neelam on Chaats class
hi rajul...
a very well spent afternoon today ..2sept09....chaat classs....the chaats were healthy wholesome n absolutely wow...
thanks
neelam
a very well spent afternoon today ..2sept09....chaat classs....the chaats were healthy wholesome n absolutely wow...
thanks
neelam
Varsha -- Punjabi Class
hey Rajul,thanx a ton for taking a class on paneer tikka n kadai paneer. My family really njoyed it. I tried kadai mushroom. It really turned out awesome. Please have the icecream class asap.
thanx Varsha
thanx Varsha
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.
Thanks!!!
Pooja
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.
Thanks!!!
Pooja
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
Gobi / Cauliflower Ka Paratha
Ingredients
Method
Bonn appetite : Rajul Sanghvi
- 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
Method
- Add 1/4th tsp. salt to flour and knead into a soft dough using water. Keep aside for 1/2 hour.
- Grate gobi on a grater till the flower portion finishes ( do not grate the stalks)
- 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)
- Heat Tava. divide the dough into equal portion balls.
- 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.
- Put the above on the hot tava. wait for a minute. Turn. add oil and fry to crisp.
- Serve hot with white butter, pickle and curds.
- 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
Regards
Ratna
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
Regards
Ratna
Salsa Sandwich
Ingredients
salsa sauce
cheese grated
mayonnaise
1 each green and red bell pepper chopped finely
1 onion chopped
oregano to sprinkle
bread slices
red chili flakes / jalapenos
Method:
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
salsa sauce
cheese grated
mayonnaise
1 each green and red bell pepper chopped finely
1 onion chopped
oregano to sprinkle
bread slices
red chili flakes / jalapenos
Method:
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...
rachana
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...
rachana
PUMPKIN BREAD Recipe
PUMPKIN BREAD
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
LEMON TART Recipe
LEMON TART
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)
Method:
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
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
regards
neelam
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
regards
neelam
Varsha wrote
Hi,
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
varsha
Student wrote on Mughlai Class
Hi Rajul,
Your class on Mughlai was too good. You gave lots of tips and recipes were also simple and easy
I made Methi Malai Mutter on sunday..and paneer butter masala today for lunch. They both came out very well ..whole family enjoyed it. Thank you very much for your recipes..its all so easy to make and tastes amazing and ofcourse it gives BIG sence of achievement ..
Thanks lot ..
Looking forward to learn more from you..
Cheers!!
Arti
Hi Rajul di,
Madhuri here,
Attended ur Moghlai Cuisine class (my first class basically) n trust me loved every moment of it.It was good n detailed. . wit special effects from ur mirror which i felt was very thoughtful move.
I tried Vegetable Do Pyaza n it turned out really good.Everyone liked it.Thanku once again for such beautiful time
Looking forward to 8th aug class
Hi Rajul,
vividha here,
Attended your moghlai class on saturday........it was a wonderful experience.I tried Paneer butter masala..after reaching home and believe me it had turned up very nice.I would love to attend more such sessions.
Your class on Mughlai was too good. You gave lots of tips and recipes were also simple and easy
I made Methi Malai Mutter on sunday..and paneer butter masala today for lunch. They both came out very well ..whole family enjoyed it. Thank you very much for your recipes..its all so easy to make and tastes amazing and ofcourse it gives BIG sence of achievement ..
Thanks lot ..
Looking forward to learn more from you..
Cheers!!
Arti
Hi Rajul di,
Madhuri here,
Attended ur Moghlai Cuisine class (my first class basically) n trust me loved every moment of it.It was good n detailed. . wit special effects from ur mirror which i felt was very thoughtful move.
I tried Vegetable Do Pyaza n it turned out really good.Everyone liked it.Thanku once again for such beautiful time
Looking forward to 8th aug class
Hi Rajul,
vividha here,
Attended your moghlai class on saturday........it was a wonderful experience.I tried Paneer butter masala..after reaching home and believe me it had turned up very nice.I would love to attend more such sessions.
Ujwala on Moghlai class
Thanks a lot as attended your moghlai class on 25th july and it was worth.I got a lot of appericiation from my family members.Again thanks to your secret tips which make my receipes perfect.
Regards
Ujwala
Regards
Ujwala
Triamisu made by student
Hi Rajul,Just thought I shall forward you the snap of tiramisu, which I tried. It turned out fine.
Regards,
Sujatha K
FeedBack of Desserts Class
It was great me n my daughter really enjoyed the deserts class,we hvent got time to make but will defenietly try n let u know how its come out.your deserts had turned out great bec i myself lov cooking a lot so would nt like things if thy r nt tasty.u deserts were great in taste.thanks.
Regards,
alka.
Hi Rajul,
Your class was was wonderful. Though I haven't tried making the dishes as yet, I am sure I shall be able to do them as well, aided with the demo and the notes you have given.
Thanks & Regards,
Sujatha K
Di, it was really nice to have learnt something from a person who's loving as well as passionate about her work.
Shilpa Dugad
Desserts were too good --- Sonal Shah
Regards,
alka.
Hi Rajul,
Your class was was wonderful. Though I haven't tried making the dishes as yet, I am sure I shall be able to do them as well, aided with the demo and the notes you have given.
Thanks & Regards,
Sujatha K
Di, it was really nice to have learnt something from a person who's loving as well as passionate about her work.
Shilpa Dugad
Desserts were too good --- Sonal Shah
For Infromation On class
Hi everyone, thanks for visiting my blog.
If your are willing to embark on this Culinary Journey then welcome aboard.
Please check the Course Index-- it will give you an insight of the various recipes taught at class
Write in your email ids or phone numbers so i can get back to you. You can also become a follower of the blog, so that you are intimated of any new post.
The classes are held on Saturdays from 1-4 p.m. The fee per class is Rs. 300 except for desserts, ice cream, cakes n cookies which are for Rs. 400.
Registration is a must for the classes either by phone or e-mail. Any cancellation of booked class should also be informed.
Thanks also for your feed backs on the classes. I have taken the liberty of posting the emails received on the blog so that ---all those searching for good quality classes---can gain from your Experience at the classes.
If your are willing to embark on this Culinary Journey then welcome aboard.
Please check the Course Index-- it will give you an insight of the various recipes taught at class
Write in your email ids or phone numbers so i can get back to you. You can also become a follower of the blog, so that you are intimated of any new post.
The classes are held on Saturdays from 1-4 p.m. The fee per class is Rs. 300 except for desserts, ice cream, cakes n cookies which are for Rs. 400.
Registration is a must for the classes either by phone or e-mail. Any cancellation of booked class should also be informed.
Thanks also for your feed backs on the classes. I have taken the liberty of posting the emails received on the blog so that ---all those searching for good quality classes---can gain from your Experience at the classes.
Desserts Class menu
The Eggless Desserts class is scheduled for 27th of June from 1-4 p.m
In this class the following recipes will be demonstrated
- Strawberry Cheesecake
- Tiramisu
- Pineapple Souffle
- Mango Fantasy
- Doughnuts
Call or email to book for the class
Italian class feed back
Hey I tried the Pizza's taught in Italian dishes session... Those turned out to be amazing... I'm looking forward towards Delhi Chaat.........
Meena
Meena
Delhi style Chaats
If it is mouth watering Chaats u are looking to learn ---then u ought to be here on Saturday 13th June from 1-4 p.m. Get in touch and register soon
Pototo dip sandwich
Ingredients
On one slice of toasted bread spread potato dip, on the other spread mayonnaise. on the first bread put cucumber and tomato slices, put some jalapenos and lettuce. Close with the second slice. Cut in half and serve with tomato ketchup.
- 1 recipe potato dip (from Its different class)
- 1 cucumber sliced
- tomato sliced
- jalapenos
- 6 slices bread toasted
- lettuce chopped
- mayonnaise
On one slice of toasted bread spread potato dip, on the other spread mayonnaise. on the first bread put cucumber and tomato slices, put some jalapenos and lettuce. Close with the second slice. Cut in half and serve with tomato ketchup.
Rajul Wrote
Hi,
Just a week left for the classes to begin and i can hardly wait to meet you guys.
So enroll today as the classes are filling up pretty fast.
I am humbled by the e-mail received from my students who have gone and made the recipes with great success and were appreciated for the same.
This has made me feel that i have been able to achieve, what i set out to do and that is----Make the task of cooking a pleasure and create Magic in home cooking.... thank you all, for I always say ---start with me and gain form my experiences ---so that ur road towards Great Cooking is shorter than mine.
Rajul
Just a week left for the classes to begin and i can hardly wait to meet you guys.
So enroll today as the classes are filling up pretty fast.
I am humbled by the e-mail received from my students who have gone and made the recipes with great success and were appreciated for the same.
This has made me feel that i have been able to achieve, what i set out to do and that is----Make the task of cooking a pleasure and create Magic in home cooking.... thank you all, for I always say ---start with me and gain form my experiences ---so that ur road towards Great Cooking is shorter than mine.
Rajul
Jyoti wrote
If you are searching for better, faster and scrumptious cooking. Don't think twice about signing up for the classes. Just be prepared! as the classes could whet your appetite. The next thing you know, you've signed up for every cooking course taught here.
There is nothing to loose but everything to gain. I vouch for it personally. Join today to know what i mean
Thanks Rajul for helping me get appreciation for my cooking and creating wonderful meals
Jyoti
student wrote
hi Rajul
the recipes that i tried turned out to be real good.. i keep making the paprika rice time and again as its a personal favorite of mine.. and of course the spinach chesse casserole.. im planning on making mexican in the coming week.. i just hope i can knead the dough right and roll it nice and thin..
Anushree
the recipes that i tried turned out to be real good.. i keep making the paprika rice time and again as its a personal favorite of mine.. and of course the spinach chesse casserole.. im planning on making mexican in the coming week.. i just hope i can knead the dough right and roll it nice and thin..
Anushree
Student wrote
Hi Rajul,
Nice to see the schedule for the month of June. I was planning to send you a mail today. I had attended your continental class.
I had made pasta, vel-o-vents and the spinach rice for some guests and it came out very well. Everybody appreciated it. So just wanted to thank you for that.
Mugdha
Mugdha
Schedule for June
Here is a tentative schedule for month of June
6th --- Italian
13th --- Delhi Style Chaats
20th ---- Punjabi
27th ---- More desserts
Please enroll as soon as possible. Do write in your suggestions too...
Schedule for Wednesday class will be posted later.
Rajul
6th --- Italian
13th --- Delhi Style Chaats
20th ---- Punjabi
27th ---- More desserts
Please enroll as soon as possible. Do write in your suggestions too...
Schedule for Wednesday class will be posted later.
Rajul
Student Wrote
Hi Rajul,
I have successfully tried all the icreams and sponge cake as well. I had carried the ice-creams to office also. Now my friends do not like icecreams purchased from outside.
Mrs. Mangal Javalekar.
Mrs. Mangal Javalekar.
Student wrote
hello ma'am
i have attended two of your cooking classes and i simply love the way you teach
its really informative and wonderful
i wanted to attended other classes of yours too
Student wrote
Hi Rajul,
I have tried ice-cream for the first time after attending the classes on 14th. It has come out very tasty and have also shared with my neigbours. They said it has come out exactly like what you get from outisde and the taste as well as the sweetness is perfect.
Usha
Hi Rajul,
Whenever I cook your recipes my family is for a great treat. Thanks for your lessons.
I always hoped that the classes are on a saturday. However i missed the class today as I failed to check the dates. Anyways hoping you would hold another class shortly, preferably on a saturday.
Whenever I cook your recipes my family is for a great treat. Thanks for your lessons.
I always hoped that the classes are on a saturday. However i missed the class today as I failed to check the dates. Anyways hoping you would hold another class shortly, preferably on a saturday.
Student wrote
I have attended your ice-cream class for the first time on 14th and I felt my search for cookery classes was over. I have attended various classes but I find yours' is the best and you leave no stone unturned to explain and impart more than sufficient knowledge to become a cook in real sense.
Varsha
I heard about your classes from a friend and was impressed with all the description. Would like to come for your classes and learn new recipes!!
student wrote
Hello Rajul,
This was the first time i attended ur class (ice cream) and really liked the way u conducted the class .... with so much ease and it was
quite knowledgeable too .... my sister was also along with me ... she also liked ur class .... Thanks a lot for ur valuable contribution in
making us learn new things from u .... hope to meet u in your other cookery class ...... Good bye and Take Care.
Zarine Hasan.
This was the first time i attended ur class (ice cream) and really liked the way u conducted the class .... with so much ease and it was
quite knowledgeable too .... my sister was also along with me ... she also liked ur class .... Thanks a lot for ur valuable contribution in
making us learn new things from u .... hope to meet u in your other cookery class ...... Good bye and Take Care.
Zarine Hasan.
List 4 - Indian
PANEER
Ø PANEER PASANDA
Ø PANEER 65
Ø PANEER KORMA
Ø SHAI PANEER
PUNJABI
Ø PANEER TIKKA
Ø MOTI DAL
Ø BHENDI TAVA MASALA
Ø
Ø KADAI PANEER
MOGLAI
Ø PANEER BUTTER MASALA
Ø SABAZ BHAR
Ø MALAI KOFTA
Ø VEG. DO PAYAZA
LAJWAB VEGETABLES
Ø ARBI LAJWAB
Ø VEG. HYBRABDI
Ø VEG DHANSHAK
Ø CORN IN COCONUT GRAVY
RICE DISHES
Ø VEG. BIRYANI
Ø DUM BIRYANI
Ø SUPREME PULAO
Ø RICE IN PAPRIKA SAUCE
List 3 - All the Snacks
THIS & THAT
Ø QUICHE
Ø STUFFED JALAPENO
Ø GOLD COIN
Ø SPAGHETTI HOT POT
ITS DIFFERENT
Ø FALAFEL
Ø PANEER ROLL UP
Ø PITA BREAD
Ø CHILLI CHEESE DIP
Ø HUMMUS
BREADS
Ø MASALA / HERB BREAD
Ø STUFFED BUN
Ø CRESENT ROLL
Ø PARKER HOUSE BUN
Ø DINNER ROLLS
Ø PIZZA BASE
QUICK BITES
Ø VEG. FRANKIES
Ø VEG. BURGER
Ø SWISS CIRCLES
Ø CORN
SNACKS
Ø CHILLI CHEESE TOAST
Ø CHEESE STRAWS
Ø RARE BIT
Ø SUBWAY
MORE SNACKS
Ø CORN HORNS
Ø MACARONI CANAPES
Ø INDONESIAN POTATOES
Ø PALAK ROLLS
CHAATS
Ø DHAI BHALA PAPRI CHAAT
Ø HEALTHY CHAAT
Ø CHINESE
Ø ALOO CHAAT
Ø
KEBABS
Ø HARA BARA KEBAB
Ø MUSHROOM KEBAB
Ø PANEER SHEEK KEBAB
Ø MIXED VEG. KEBAB
List 2 - Something Sweet
DESSERTS
Ø CHOCOLATE SOUFFLÉ
Ø STRAWBERRY DELIGHT
Ø BISCUIT CHOCOLATE FUDGE
Ø COFFEE DESIRE
MORE DESSERTS
Ø STRAWBERRY CHEESE CAKE
Ø DOUGH NUTS
Ø TIRAMISU
Ø MANGO FANTASY
ICE-CREAMS
Ø CHOCOLATE
Ø FIG AND HONEY
Ø CHOCO CHIP
Ø
CAKES $ COOKIES
Ø PLAIN SPONGE CAKE
Ø PINEAPPLE ICING
Ø CHOCOLATE MUFFINS
Ø
Ø COCONUT COOKIES
Ø PINWHEELS
List 1- Cusines from across the Globe
CONTINENTAL
Ø ROASTED CORN CRISPIES
Ø FETTUCCINE MASALA
Ø SPINACH CHEESE RICE
Ø JACKET POTATOES
Ø BAKED VEGETABLE
Ø VOO-AU-VENTS
MEXICAN
Ø MEXICAN RICE
Ø TOSTADAS
Ø ENCHILADAS
Ø SALSA
Ø HOT SAUCE
Ø TACOS
CHINESE
Ø VEG. MANCHURIAN
Ø FRIED RICE
Ø HAKKA NOODLES
Ø SPRING ROLLS
Ø VEG. IN GARLIC SAUCE
ITALIAN
Ø LASAGNA
Ø SPAGHETTI NEPOLETANA
Ø PIZZA
Ø PASTA FLORENTINE
MOGLAI
Ø PANEER BUTTER MASALA
Ø SABAZ BHAR
Ø MALAI KOFTA
Ø VEG. DO PAYAZA
THAI
Ø RED CURRY
Ø GREEN CURRY
Ø THAI NOODLES
RICE DISHES
Ø VEG. BIRYANI
Ø DUM BIRYANI
Ø SUPREME PULAO
Ø RICE IN PAPRIKA SAUCE
Chaat Class
Hi guys, the class was a very cosy one and as always ideas were flowing and discussions were on as to were one gets the best chaat. All in All a great class with Dhai Bhala Papri Chaat being the favorite of all.
Rachana
Hi Rajul....
I saw ur schedule...there is a small request....plz plz plz change ur schedule a little...PLEASE dont keep chat class on monday...try n keep on saturday...i wud be missing it 2nd time n i dont want to miss...Please
thank you
RACHANA....
I saw ur schedule...there is a small request....plz plz plz change ur schedule a little...PLEASE dont keep chat class on monday...try n keep on saturday...i wud be missing it 2nd time n i dont want to miss...Please
thank you
RACHANA....
More Desserts
The doughnuts were the biggest hit. The students such could not pick out their favorite desserts as one was better then the other.
Rice Dishes
Hi,
The feedback received after the rice class was very positive. Everyone seemed to have gone home and tried the supreme pulao and found it to be awesome. Still waiting for feed back on Biryanis.
Sangeeta wrote
Dear Rajul
I did manage the Humus- Falafel-Pitabread on Saturday night. Trust me, it was the best meal I have ever cooked. Thanks for that. One can cook anything from recipe books. But to look at something being cooked in front of your eyes makes all the difference. It increases your confidence to cook that item independently.
A blog is a very cool idea indeed.
Thanks and regards,
Sangeeta Krishnan
I did manage the Humus- Falafel-Pitabread on Saturday night. Trust me, it was the best meal I have ever cooked. Thanks for that. One can cook anything from recipe books. But to look at something being cooked in front of your eyes makes all the difference. It increases your confidence to cook that item independently.
A blog is a very cool idea indeed.
Thanks and regards,
Sangeeta Krishnan
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