YUUMIIIIIEEEEEEEEEEEEEE.......
Paneer class feed back
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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
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