KANSAS CITY, MO — Are you in the mood for Indian food? Enjoy authentic cuisine from Jyoti’s Indian Kitchen. Jyoti Mukharji joins us to discuss Indian cooking and her cooking classes.
Chole Chaat
A refreshing summer appetizer
Serves 4-6
INGREDIENTS
1 cup dry garbanzo beans, soaked overnight in 4 cups of water, then boiled in a pressure
cooker with a pinch of baking soda and 3/4 tsp salt. Drain and save the water as a vegetable broth in the freezer for another recipe.
2 tbsp canola oil
1/2 tsp mustard seeds
8 curry leaves
1 green chilli, finely chopped
Juice of 1/2 a lemon
1 tbsp of finely grated ginger
1 tbsp of freshly grated coconut (found in the freezer section in Indian stores)
1 tbsp cilantro
METHOD
Place the drained garbanzo beans in a mixing bowl.
In a small pan over medium heat, add oil. When heated, add mustard seeds. When these begin to crackle, add the curry leaves and the chopped green chilli. Pour this over the garbanzo beans.
Add lemon juice, ginger, coconut and cilantro. Mix well and serve cold or at room temperature.
Jyoti’s Note: Can be made several hours before
Gobi Aloo
A flavorful cauliflower dish with potatoes and fresh ginger
Serves 4
INGREDIENTS
1 head of cauliflower, cut into small florets
3 medium potatoes, peeled (optional) and cut into 1-inch or bite-size pieces
1/3 cup of canola oil
1/2 tsp cumin seeds
1 small onion, chopped
1/2 tsp turmeric powder
3 tbsp finely grated fresh ginger
1/2 tsp cayenne pepper
Salt to taste (you may start with 1.5-2 tsp)
For garnish:
3 tbsp chopped cilantro
METHOD
Heat the oil in a non-stick pan over medium. When the oil is hot, add cumin seeds. When these start to sizzle, add chopped onions and potatoes. Sauté til the onion is translucent. Reduce the heat to low, and add the cauliflower florets, turmeric, ginger, cayenne pepper, and salt. Let it cook for 15 minutes, stirring occasionally, and then cover and cook for another 10 minutes or until the potatoes are done.
Serve hot and garnish with chopped cilantro.