Shipra Cooking Classes

ALLU KI LONGI
· 2 tsp ghee 1 tsp fennel seeds (saunf )
· 1/2 tsp nigella seeds (kalonji ) 1/4 to 1/2 tsp fenugreek seeds (methi dana /methre ) 1/4 tsp hing 2-3 green chillies slit 1 inch ginger crushed or cut into jullians 2 cups boiled,cooled ,peeled and cut potatoes 1 potato boiled ,cooled ,peeled and mashed roughly
· Salt
· 1/4 tsp haldi Red chilli powder to taste 2 tsp tamarind soaked in 1/4 cup water and pulp
extracted 2-3 tbsp jaggery or as per tastehara Dhania Garam masala if required Water to make gravy

Method
Heat ghee. Add all spices one by one till red chilli pd. Add some water and cook it
properly at the
last put tamarind pulp and jaggery pd and garam masala. Add hara dhania.

VEG KOREAN JAPCHAE

Ingredients for dressing
1 tsp chopped garlic ( Raw or roasted), 1 tbsp sugar or honey, 1 tbsp soya sauce, 1 tbsp sesame oil, 1 tsp red chilli powder.
Method: Mix all the ingredients. Pour this dressings over glass noodles.
Ingredients for salad
2 tsp chopped garlic, 1/2 cup blanched spinach, 1/2 cup sliced
onions, 1/4 cup grated carrot, 1/2 cup bell pepper, salt and pepper to taste, 2 tsp
sesame seeds
Method
heat 1 tsp oil in a pan add garlic and sauté all the vegetables in it. Add salt and
pepper mix well. Switch off the gas.Add noodles mix well. Sprinkle sesame seeds on it and roasted peanuts and
serve.

Chinese course done
Happystudents

Italian course completed today
Happystudents



Italian Course
Pasta in alferado sauce
Pasta in creme arrabiata sauce
Fresh lasagne in creme sauce
Fresh canneloni
Brushetta
Fresh calzone pizza
Garlic bread
Spinach and corn bread

Homemade natural icecream course