“ This is a group focused on learning techniques of Indian cooking. Mukti is a fine teacher and a warm person. Her cooking classes are well thought out, she is always open to questions, and the food is delicious. Her pricing is also quite reasonable, as she always prepares enough for everyone attending. ”-- Judith

“ Mukti has a way with food. She teaches from the heart. that's evident in her delivery and in the food. I tried one of her recipes (Chickpea Chaat) and following her advice, it came out just like hers. Well, not exactly, but close enough. I was proud to be able to duplicate it and try it on my family. They loved it. Thanks Mukti. ”-- Anne

“ Mukti is a great teacher. We learned by hands on and demo. Special tips were given throughout that make a difference. The food was wonderful, like a bouquet of flavors. Highly recommended. ”— Robin

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Today's Recipé

 Pulao (Basmati rice with carrots, raisins and peas)

     Ingredients:

•    3 tablespoons of vegetable oil
•     1 large onion chopped fine
•      Three tablespoons of carrots, cut into small pieces
•     3 cups of cooked rice (preferably long-grained rice like Basmati). Cook the rice in 1:2 rice and water ratio -- do it half done, add one cup cold water to stop the cooking, then give a good swirl and make the pan upside down to drain the water for at least 30min. Be careful when turning pan upside down: it's still hot.
  
•     Salt and sugar to taste
•   1/2 teaspoon of cardamom, cinnamon and clove mix (ground powder)
  
•      ½ teaspoon of Ghee
  

Preparation:

     1. Use the half-done rice to begin this process.

     2. Heat the oil and the ghee on a large skillet (low heat).

     3. Add the chopped onion and fry till soft, add the carrot, and fry them together.

     4. Add the ground spice and raisin and roasted cashews and stir well. Fry for 1 minute.

     5. Cook till the vegetables are soft.

    6. Add the rice now and stir well (but gently so as not to mash the cooked vegetables or the rice itself)

         to mix all the ingredients.

    7. Add salt and sugar to taste. Stir some more and turn off heat.

    8. Add 1/2 teaspoon of cardamom, cinnamon and clove mix -- ground to powder.

    9. Add sugar and salt to taste and add 1/2 teaspoon of ghee at the end.

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Fish in Yogurt Sauce (Dahi Fish)

Ingredients:

2 pounds of salmon or tilapia steaks cut into approximately 3" x 3"
½ cup Mukti’s Masala* (see below)
½ cup besan or chickpea flour
1 cup yogurt
1 teaspoon of turmeric powder
4 tablespoons of vegetable oil
2 cloves
2 green cardamom
1" stick of cinnamon
2 dried bay leaves
1 teaspoon of Ghee (clarified butter)
Salt to taste
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*Mukti's Masala

Ingredients:

1 red onion
¼ teaspoon of cumin, coriander and clove mixture
½ of a palm-size tomato
1” fresh ginger
Four cloves
Handful of cilantro leaves
2 tablespoons of vegetable oil

Preparation of Mukti's Masala

In a clean fry pan, add 2 tablespoons of oil and warm it just a little. Add cumin, coriander and clove (equal portions) totaling ½ of a teaspoon to the warm oil, to get the aroma out. Take one whole onion (red), cut into small pieces and let it fry, add little salt until brownish; take them out and put in a blender, add 1 inch fresh ginger, four cloves of garlic, one handful of cilantro leaves, half tomato and add little water to blend, this is your base sauce.

Preparation of the Dish