5 STARS YELP & TIMEOUT CHICAGO CRITICS PICK

Have you ever wanted your very own Indian cook who could saag your paneer and gulab your own jamuns?

REALIZE YOUR DREAM BY BECOMING YOUR OWN INDIAN CHEF.

Ranjana's Indian vegetarian Indian coooking classes are hands-on, informative and interactive. Each three-hour class is followed by a nine-course sit down meal. All classes are in the comfort of her home.

You will learn dishes that are rooted in India's age-old vegetarian culinary traditions yet adapted to today's kitchen and lifestyle. Entrees are wholesome, healthy and fresh. 

A four class series, single classes, custom classes and gift certificates are available.

Contact us at ranjanaclass@gmail.com and register 

REGISTER/inquiries

Click to register

Or contact us at ranjanaclass@gmail.com

PHONE

(773) 355-9559

Location

6730 S. Euclid Avenue
Chicago, IL 11238

Hours - class times

M 6:15p–9:15p
Th 6:15p–9:15p
Sa 9:15a–12:15p

custom classes, GROUP CLASSES & GIFT CERTIFICATES AVAILABLE

All classes include instruction of nine dishes, followed by a sit down dinner in the comfort of ranjana's home.

FOUR CLASS SERIES

Upon completion of the series you will have learned over 40 recipes and possess a thorough understanding of the Indian vegetarian cooking tradition. Highly recommended for beginners and culinary connoisseurs alike.

  1. THE BASICS OF THE NORTH INDIAN MEAL - Learn the basics of Indian spices. Carefully balanced and adapted to today's kitchen, these meals are simple, balanced, authentic and flavorful. Roll your rotis (traditional flatbread). Stuff your own samosas (spicy stuffed potato pastry). Spice your own Masala Chai. 
  2. QUICK MEALS - Often there isn't time to make a full meal after an exhausting day. Build your own foundation of spices and techniques. Learn healthy, quick and wholesome recipes for everyday living. Menu includes Aloo Puri (fried whole wheat flatbread with tandoori potatoes), Pav Bhaji (spiced mixed vegetables on a open flame) and Raita (spiced yogurt with cucumbers).
  3. BASIC SOUTH INDIAN - Embark on journey to the rich cuisine of south India. Learn make coconut chutney (coriander and coconut relish) and dosa (flaky lentil crepes). Warm the spirit with Rasam soup (fiery tomato lentil ginger soup).
  4. ADVANCED NORTH INDIAN - Adapted to the needs of today's kitchen, this advanced class will transform your understanding and empower you to make the lavish and exquisite. Menu includes Saag Paneer (spicy sautéed spinach with homemade cheese), Pakoris (light crispy vegetable tempura with seasonal vegetables), Paratha (whole wheat layered buttered flatbread) and Daal Makhani (creamy traditional black lentils with onions and garlic).

SINGLE CLASSES AVAILABLE

CUSTOM CLASSES

Enjoy a hands-on dinner party. Embark on a unique culinary journey with loved ones, friends and colleagues. Inspire cultural and teamwork in your workplace. Celebrate your birthday or bachelorette party by exploring a new cuisine! Make a father-daughter or mother-son cooking date.

You and your friends will be welcomed to the comfort of our kitchen with tea infused with cardamom and cinnamon. You design your own class with recipes of your choosing. Each class includes tips on healthy and nutritious eating and preparation and a sit down dinner. And the best part is that you have no dishes to clean afterwards!

A few custom class suggestions:

  • Just curries
  • Snacks
  • Fusion cooking
  • Indian tapas
  • Cooking for two
  • Understanding spices
  • Chutneys and relishes
  • Regional Indian Cooking
  • Breads of india
  • Six Eggplant Recipes
  • Indian Sweets

FOR MORE INFORMATION OR TO DESIGN YOUR OWN CULINARY EXPERIENCE, EMAIL US AT ranjanaCLASS@GMAIL.COM

FEEL FREE TO BRING YOUR OWN WINE OR BEER.

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aboUT RANJANA

With her energy, creativity and exuberant spirit, Ranjana Bhargava has taught authentic vegetarian cooking classes to the Chicago community for over 30 years.

Her classes range from quick simple menus that use what is available in the kitchen to innovative fusion and special occasion meals. She has taught over a thousand students through her multi-class series, private and custom-designed classes and specialty demonstrations.

For over 35 years, Ranjana has spearheaded efforts to serve the needs of women, immigrants and other marginalized communities in Chicago. She has led and maganed numerous non-profit organizations, including America's first Asian battered womens' shelter, Apna Ghar. Ranjana has initiated change and implemented new programs as a administrator at the Chicago Public LIbrary and Chicago Public Schools. An activist and a leader, Ranjana has proudly served on task forces, advisory committees and as a board member of several non-profits.

REGISTER

Please email us at ranjanaclass@gmail.com with your preference of class. Following we send you a paypal request.

 

VALENTINES DAY SPECIAL! - COUPLES $170

 

SINGLE CLASS - SALE PRICE $80.00 (ORG, $90.00)

FOUR CLASS SERIES - SALE PRICE $300 (ORG. $340.00)

COUPLES CLASS - SALE PRICE $150 (ORG. $180)

CUSTOM CLASSES & GROUP AVAILABLE

Recipes

"My mom's Samosas are the best ever! All my friends want them." Prashant Bhargava

Published in the Chicago Tribune Cookbook

SAMOSAS

24 servings

 

 

INGREDIENTS

DOUGH

  • 2 cups all-purpose flour, sifted
  • 6 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 cup water

FILLING

  • 1/2 cup vegetable oil or margarine
  • 2 teaspoon cumin seeds (zeera)
  • 2 teaspoon fennel seeds
  • 2 or 3 jalapeno or serrano peppers, seeded and minced
  • 6 medium potatoes, boiled, peeled, cut into 1/4 inch cubes
  • 1/2 cup peas, shelled
  • 4 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 2 teaspoon lemon juice
  • salt to taste

 

  1. For dough, mix flour, oil and salt in large bowl. Add water slowly; knead to a hard dough. Knead an additional 10 minutes (keep hands oiled so dough won't stick). Cover dough with plastic wrap and refrigerate an least 1 hour.
  2. For filling, heat oil (shortening or margarine can be substituted) over medium heat in large skillet for 2 minutes. Add cumin seeds, fennel seeds and jalapeno peppers; cook 1 minute. Add potatoes and peas; cook and stir until mixture looks dry, about 10 minutes. Remove from heat; stir in coriander, curry powder, lemon juice, and salt.
  3. Knead dough for 1 minute; divide in half. Cut each half into 12 equal pieces. Put one ball at a time onto lightly floured work surface. Keep remaining dough covered. Roll into 7-inch circle. Cut each circle in half (each semicircle will make 1 samosa).
  4. Put a small bowl of water next to work surface. Out of each semicircle, form a cone: moisten half of the straight edge with water. Fold the dry half of the straight edge so it overlaps the moistened portion by 1/4 inch. Press the overlapped edges securely together to seal. Drop about 1 teaspoon of the filling into the cone. Moisten the open end of the cone and pinch the open end shut, closing the cone in a triangular shape; press tightly to seal.
  5. Repeat with remaining dough and filling. Samosas can be shaped a few hours ahead of time; keep loosely covered in refrigerator. Let them warm at room temperature 30 minutes before frying.
  6. Heat oil in a deep saucepan to 350 degrees. Add 8 to 10 samosas and deep fry, turning occasionally until evenly brown and flaky, about 10 minutes. Remove with slotted spoon. Drain on paper towels. Repeat to fry all samosas. 
  7. Serve hot with coriander or mint chutney.

CORIANDER CHUTNEY

Serves 8

 

  • 1 cup fresh coriander, stems removed
  • 1 lemon, juiced
  • 1 jalapeno pepper
  • 1/2 banana
  • 1/4 cup peanuts
  • 1 teaspoon cumin seeds (zeera), dry roasted
  • salt to taste
  1. Put all ingredients into blender or food processor.
  2. Process until smooth.
  3. Serve room temperature.

Ranjana's Mixtape

by Various