Weekly Special Class

Weekly Special Class in this batches we conduct cuisine based teaching for example Chinese cuisine in this class 4 dishes will be taught which will include one rice item, one gravy item, one starter item, one appetizer
Batch are formed accordingly what a students want to learn and written recipes are provided along with demonstration followed by samples of dishes which has been prepared during the session

Weekly special class fees may vary between 300-500 Rupees Inr

To register you have to send a confirmation message on Whtsapp or call us

Weekly special class Registration
Call on 91 7022125369
Or Whtsapp on 91 8108399571

You can inform us what you want to learn so that batches can be formed

Below are pictures of our weekly special class

Weekly special class

Mutton Achari Platter

Mutton Achari platter is a unique recipe of Cutchi Memon cuisine

Mutton Achari platter is an easy recipe made with pickle masala and mutton and serve with rice which gives complimenting flavors

Mutton Achari platter is a complete meal by itself one can make this recipe on a dawat or even if you are hungry and need a good food meal

Mutton Achari Platter Recipe

Ingredients

Mutton bonelees 1/4 kg
Chopped onion 2
Curd 1/4cup
Roast and grind
Kallonji 1 tsp
Mustard seeds 1 tsp (grind together)
Haldi powder 1 tsp
Curry leaves few
Chopped tomato 2
Oil 1/2cup
Chopped green chilli 4 jeera 1 tsp
Ginger garlic paste 1 tbsp
Lemon 1
Vinegar 1/2 tsp
Red chilli crushed 1 tsp
Coriander 1tsp
Salt to taste

Method

Boil mutton with 1/2 water and salt
Fry chopped onion add boil mutton ginger garlic paste haldi cook till water dry
Add curd chopped tomato, mustard,kalonji powder jeera,green chilli curry leaves,lemon juice
Simmer for five minutes
at the time of serving,serve with boiled rice
Mix  boiled rice with achari mutton  garnish with kothmir serve hot

Rainbow Sizzler

Ing
400 gms rice
2 capsicum chopped
2 carrots
1/4cup green peas

Ing for gravy
500 gms boneless chicken
3 onion
2 capsicum
4 tbsp red chilli green chilli and tomato sauce
1 tabsp black pepper
Garam masala

Method
Marinate chicken ginger garlic paste salt and colour
Heat oil add chopped onion and fry add capsicum and oll sauce add chicken till tender add black pepper powder
Take some oil put capsicum carrot peas and fry
On sizzle spread cabbag rice and gravey garnish with grated cheese

Chicken passion

Boneless chicken 400 gms
Ginger garlic paste 2 tsp
Green chilli paste 2 tst
2  onion grind
2 tbsp kaju
2 tbsp mellon seeds
Cream 1 cup
Curd 1/2cup
Boiled egg 2
Kasoori methi 1 tsp
Garlic choped 4
Black pepper 1 tsp
Garam masala powder 1 tsp
Chopped kothmir

Method

Boil chicken with ginger garlic green chilli paste and salt
Grind together

Kaju mellon seeds
Grind onion
Heat 1/2 cup oil add onion paste and cook 5 minute add masala paste chicken with soup curd black pepper and cook till gravy thick
Heat 2 tbsp oil and add 2tbsp butter add  chopped garlic and kasoori methi garam masala powder put baghar garnish with boil egg

Pasta Macroni kabab

Ing

Boil macroni 200 gms
Boil chicken 200 gms
Cheese grated 1 cup
Green chilli chopped 3
Black pepper cruhed 1 tsp
Gingrr garlic paste 1tsp
Kothmir chopped 2 tbsp
Red chilli crushed 2 tsp
Bread crumbs
1 cup
Eggs 2
Oil for deep frying
Seviya for coating
Method

Mix all ing  except oil,seviya and eggs
Shape kabab dip in egg roll seviya and deep fry

Foil Malai Tandoori Chicken

Ing
Chicken 1/2 kg
Ginger garlic paste 2 tbsp
Green chilli paste 1 tsp
Black pepper 1 tsp
Salt to taste
Curd 4tbsp
Oil 4tbsp

Method

Marinate chicken with all ing 1hour cook till tender baghar 1 coal
For malai sauce
Curd 1/2cup
Kaju powder 2tbsp
Cream or malai 200 gms
Chat
Cook all till thick
For baghar
2 tbsp butter
1 tbsp garlic
Take chicken arrange foil add malai sauce add baghar  fold and serve

Saturday offer class special

We conduct every saturday offer class which cost 110 Inr
Two recipes are conducted during the session
Session usually is of 2 hours whatever is made we give that for tasting
Recipes will be provided
To enroll call us on 91 7021125369
Or Whtsapp us on 91 8108399571

How to make cauliflower sabzi

https://youtu.be/4ziKTDPtsgs

https://youtu.be/4ziKTDPtsgs

Kunafa Indian Style

Kunafa or knafeh is an arabic dessert made with vermicelli pistachios sugar syrup and cheese khoya and rabdi

Kunafah or knafeh is one of the most celebrated dessert in middle eastern countries specially arab and turkey vermicelli is soaked in rose water or sugar syrup for melting taste and beautully wrapped in cheese rabdi and pistachios and almonds with khoya or mawa

Watch the video

Written recipe

Ingredients

Seviya 1 pack
Rabdi 1 cup
Butter 100 gms
Sugar syrup 1/2 cup sugar 1/2 cup water
Almond pista 6 tbsp
Cheese grated 1 cube
Paneer 100 gm
khoya 50gms

Method
Crushed seviya and mix with butter take a serving dish and spread evenly
Layer khoya,cheese,rabdi
Spread half seviya and bake for 15 minutes
Drizzle caramel sauce and dry fruits

• Kunafah indian style

Mix Hunan Rice

Ingredients
200 gm boil noodles
1 cup boil rice
2 cup spring onion
Oil
1 tsp sugar
1 tbsp cornflour
1 tbsp soya sauce
1 tsp chilli sauce
1 tsp vinegar
1 tsp black pepper
Chopped carrots 2
Shimla mirchi 1

Method
Heat oil add chopped garlic red chilli boil rice and noodles add salt pepper all sauces mix together and toss lastly add shimla mirchi carrot and spring onion
Serve hot..

Magic Triffle Recipe

Ingredients
Chocolate biscuit crumb 1 cup
Butter 2 tbsp
Chocolate sauce 2 tbsp
2 cup custard
1 packet jelly
1 cup fruit
2 cup cream

Method
Mix butter and biscuit and then evenly spread it over keep it in fridge and let it cool
Lastly spread chocolate sauce,custard,jelly and fruit
Lastly add cream and chill

Chicken barrah

Ingredients 

Chicken  big pieces  3  leg or thigh
Ginger garlic paste 2tsp
Salt  to taste
Lemon juice  2 tsp
1st  chat masala
1/2 tsp black pepper powder
2 pinch  tandoori  colour
2tsp  red chilli powder
2tsp  butter
1 big fry onion
4 green chilli paste
1tsp  Garam masala powder
1charcoal
1tsp jeera powder
For tarka
Butter 4 tbsp  chat masala  1st  1/2 cup curd

Method
Marinate chicken with salt lime juice  chat masala  ginger garlic paste all masala powder  grind onion colour and curd 
Keep  aside for 2 hour
Heat oil and add  butter  cook chicken  till tender and dry
Smoked  1 charcoal
For tarka

Heat butter  remove fire Add  curd and chat  masala  pour over this mixture  garnish with  lemon corinder  and onion rings
Serve