Learn to make Shahi Rajma in a private online class!

Approximately 1.5 hours

English, Hindi or Konkani

Your host Savita

Shahi Rajma is Savita's sister-in-law’s recipe and she makes it very often for her family. It is a definite hit with her family and hopes you will enjoy it just as much! Savita lives is in Pune and is an Executive and Leadership Transition Coach by profession. However, cooking, gardening and travel are her true passions. She has traveled to 28 countries all over world and enjoys taking cooking classes when she travels. She delights in being a part of our host community as she gets to share her local cuisine with the world! She learned to cook traditional Mangalorean cuisine from her mother-in-law and is also an expert in Maharashtrian cuisine.

Highlights

Learn to make Shahi Rajma, a creamy red kidney bean curry as well as jeera rice and cucumber raita
Private, one-on-one online instruction with an Indian native
Scheduled mutually at your convenience (host lives in Pune, India (GMT+5:30))
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Travel from your own home and learn Indian culinary traditions!

What will you cook together

Shahi rajma, traditional red kidney bean curry cooked with onions, tomatoes and a special blend of spices
Jeera rice, steamed rice accented by cumin
Cucumber raita, a refreshing yogurt sauce that accompanies spicy dishes

Ingredients

See Full Ingredient List

1½ cup rajma (red kidney beans) soaked in water overnight and cooked until soft
1 tsp ginger garlic paste
½ tsp red chilli powder (cayenne pepper powder)
2 bay leaves
1 large red onion, chopped fine
2 tbsp butter
1½ tsp ginger garlic paste
2 medium tomatoes, pureed
1 tbsp coriander powder
½ tsp cumin powder
1-inch ginger, julienned
1 tbsp garam masala powder (2 cardamoms, 3 cloves, 1-inch cinnamon, powdered)
½ tsp salt
4 tbsp heavy cream
½ tsp kasuri methi (dried fenugreek leaves, optional)
1 tbsp coriander leaves, chopped
1 tbsp heavy cream
¼ tsp cumin seeds, lightly dry roasted and powdered
1 cup basmati rice (or any other preferably long grained rice)
1 tsp cumin seeds
2 tbsp butter or vegetable oil
Plain yogurt
1 medium cucumber, peeled and chopped
1 medium red or white onion, chopped fine
1 tbsp coriander leaves, chopped fine
A pinch of cumin powder, red chilli powder and pepper powder
Salt to taste

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