Dear Mr. Mishra,
I really do not have a good knowledge about this. All I know is there is Pusa Institute which has summer courses or short courses (you will have to find their address and ask them--it is near Karol Bagh/Patel Nagar). There is a polytechnic in south Delhi, called South Delhi Polytechnic. Besides these there are a lot of classes advertised.
Paav Bhaji Masala
25 g green cardamoms (`chhoti elaichi')
25 g whole black peppercorns (`kali mirch')
25 g shah or kala jeera
25 g patthar phool
25 g tamal patra
25 g badal phool
25 g java patra
20 g cloves (`laung')
100 g fennel seeds (`saunf')
25 g cinnamon (`dal chini')
90 g spilt husked Bengal gram (`channa daal')
100 g tumeric, whole (`sabut haldi')
100 g husked sesame seeds (`safed til')
500 g dried coconut (`sookha nariyal'), chopped fine
1/2 a nutmeg (`jaiphal')
100 g cumin seeds (`jeera')
250 g refined ground-nut oil
Method
Saute all the ingredients in the oil over low heat, till very slightly coloured. Cool and then grind to a powder. Store in an air(c)tight jar.
Egg less Mayonnaise
Flour (Maida) 2 tbsp. (15 g)
Oil 1 tbsp. (15 g)
Milk 1 cup (240 ml)
Vinegar 3 tbsp (45 gm)
Sugar 1 tsp (5 gm)
Salt 1 tsp
Black pepper ( Kali Mirch ), freshly powdered ¼ tsp
Mustard (sarson) powder or oil ½ tsp
Method
1. Make White Sauce with the flour, oil and milk .
2. Cool the sauce completely and mix in the vinegar, sugar, salt, pepper and mustard.
3. Chill and use as required. Stays refrigerated for 3-4 days.
