Manju Dhanda's Cookery Classes

BASIC COOKING Class
on the 9th of May ( Saturday)
Time: 10.30 a. m. - 1.30 p.m.

1. Rajma
2. Matar panir
3. Kadhi pakodi
4. Bhindi
5. Aloo gobhi

Address:
Beverly Park - 1
( Near MG Road Metro Station)
Charges Rs. 1800
Phone:
9811621968
website: www.manjudhanda.com.
Facebook:
www.facebook.com/pages/Manju-Dhanda-Cookery-Classes/104306529717852?pnref=story
( It is mandatory to pay in advance)

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Aaj banaya Dev ka favorite khana 😋 khoya paneer & naan recipe

The Perfect Suji Dhokla

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Clear Vegetable Soup For the stock: 3 & 1/2 glasses water 1 medium onion 1 medium potato 3 cloves garlic 1 inch piece ginger For the soup - 1 tablespoon refined oil 1 teaspoon chopped garlic 1/2 teaspoon chopped green chilli 1 cup shredded cabbage 50 grams firm tofu cut into half inch cubes ( optional) one Maggi cube 4 mushrooms sliced. 1/2 cup carrot & beans, julienned 4 bok choy leaves 3/4 teaspoon salt 1/2 teaspoon ajinomoto 30-40 grams noodles Method: First prepare the stock. Place onion, potato, ginger, garlic and water in a pressure cooker. Pressure cook for 20 minutes. Allow pressure to drop by itself. Uncover and drain the stock. Measure upto 3 glasses. Keep aside. Heat oil in a pan. Add garlic and fry until pale golden. Add green chilies and immediately pour in the stock. Add noodles, cook for two minutes, then add beans and carrot julienned. Continue boiling for two minutes then add soya sauce, salt, ajinomoto mushrooms & cabbage, & shredded bok choy stems, & tofu ( if using) in that order. Cook for a minute & remove from the fire. Stir in the bok choy leaves & then check seasoning.Serve immediately.

How can Indian food be complete without an array of pickles!!
I have been wanting to post this recipe for a few weeks now. Excellent mangoes are available these days - just go ahead and try and make this pickle. As always, this is an easy, foolproof recipe. All natural. No preservatives. It will stay fresh for a long time.This is a traditional family recipe which I have been making for many many years. Happy to share with you all. MANGO PICKLE

Ingredients:
1/2 kilogram raw mangoes ( Ram Kela) washed, completely dried, & chopped (to be weighed after chopping. You may probably need to buy 750 grams of raw mangoes)
10 tablespoons Moti saunf
2 tablespoons methi seeds
1 tablespoon Kalonji
250 ml. mustard oil
1/4 cup vinegar
4- 5 tablespoons salt
3 - 5 tablespoons red chilli powder
1 tablespoons turmeric powder

Method:
Basically it is as easy as saying - 123!!!. Measure all the ingredients carefully and precisely and keep aside. Please use measuring spoons. All measurements are level tablespoons.
1.Heat oil in a kadhai. Bring to smoking point. Leave the oil on the fire for two more minutes after the oil reaches smoking point. Allow to cool completely.
2.Add mangoes and ALL the remaining ingredients into the oil. Mix thoroughly. Pour into a steel container ( pateela) cover with a lid, and keep this container in the sun for two days -morning till evening. Stir every morning. 3.Check seasoning on the third day. Adjust the seasoning according to your taste. Now pour the pickle into a glass jar. Top with more oil if required. The pickle should always be covered with oil. This pickle will stay fresh for many months .

P.S. The natural preservatives in this pickle are - mustard oil, salt and vinegar. All these, used in the right proportion prevent the growth of any micro organisms.

VEGETARIAN PARTY SNACKS Class
on the 25th of May (Thursday ).
Time: 10.00 a. m. - 1.00 p.m.

1. Corn Tarts
2.Moghlai Panir Rolls
3. Vegetarian Kababs
4. Semolina Cutlets
Charges: Rs. 1400

Call Manju Dhanda at 9811621968. Address: Apartment 307 A
Beverly Park -1
Website:
www.manjudhanda.com
Facebook:
https://www.facebook.com/permalink.phpstory_fbid=1718024741808343&id=100008025018815b