Rajuls Cooking Classes

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September 29, 2009

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welcome everyone

hi guys, finally a blog for the class. I do hope you all leave a comment or two here and make it as interesting as possible. Please post your queries here so that i have a reason to be here and you have a reason to be back. Let the blogging begin. Rajul

Panjabi 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

Feedback on class

Hi rajul Happy new year to all of you I have attended a few classes of yours. It was a wonderful experience. Everybody in my family loved the recipes. Now I am waiting for your Chinese class, this time when you schedule it please keep it on a Saturday so that I can attend. regards Mohana

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