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..

Aloo Methi / Methi Paneer

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

  1. 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.
  2. Add all the masalas- red chili powder, coriander powder, garam masala and salt- saute
  3. Add kastori methi mix add chopped corriender mix, add pureed tomato cook till dry.
  4. Add paneer, boiled and chopped potatoes or boiled and dices mushroom or boiled corn.
  5. lastly add ghee mix. Garnish with cream and serve hot with parathas.
If desired use 1 tbsp. curds instead of tomato.
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.

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

sonal said...
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 i make sure that theres rice left over evertime.thakyou so much for such a fantastic recepie.