MUKTI'S KITCHEN, BROOKLYN, NEW YORK
HEALTHY AND DELICIOUS INDIAN FOOD AND HANDS-ON COOKING CLASS





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“Those whom have experienced Mukti's kitchen (now with beautiful renovations!) know well the special nature of her classes, totally unlike others in terms of the intimacy, warmth, as well as intensity of witnessing a master chef at work. And yet master Mukti makes Indian classical cooking available to novice levels straight through to more experienced student. most of all the classes are FUN, followed by delicious eating!” — student review on Nov 17, 2013.
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Front page article published in Park Slope Food Coop's Linewaiters' Gazette (click here). Thank you, Park Slope Food Coop for this important health food movement.

Today's NEW Recipé
SEE BELOW. PLEASE SCROLL DOWN.

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Reviews from Satisfied Mukti's Kitchen Students

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
Spicy Cauliflower (Stir Fried) Curry
1. Cut one cauliflower in small pieces.
2. Cut one medium size potato in cubes.
3. Chop washed cilantro and cube a tomato. (You can also have fresh peas and green chili pieces ready.)
4. On a skillet, smear a dash of oil.
5. Throw half teaspoon of Five Spice mix, and warm (do not burn).
6. Stir fry cauliflower and potato pieces.
7. Add a pinch of turmeric power, grated ginger, and salt to taste.
8. Mix gently without breaking the vegetables.
9. When the cauliflower and potato are soft and brownish, add the cilantro and cubed tomato pieces.
(Add the fresh peas and green chili if you like.)
10. Turn off oven, and let it sit, covered.




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FAMOUS INDIAN DESSERT RAS MALAI

Ingredients:

1.     Milk—whloe1/2 gallon

2.     Lime—one (squeeze and make a juice with some water)

3.     Cardamom whole—four pods

4.     Evaporated milk—one can

5.     Condensed milk—1/2can

6.     Pistachio—2 teaspoon

7.     Saffron—few strings

8.     Regular milk—1/2 cup

9.     Kewora water—1/2 teaspoon

10. Sugar—one cup

11. All purpose flour—1/4th of a teaspoon

12. Suji(semolina)—1/4th of a teaspoon

 

How to make the paneer:

 

·      Boil the milk in a heavy bottom saucepan. As soon as you see the milk overflowing add the lime juice, it will curdle the milk, let it seat for one hour.

·      Strain in a cheesecloth. Now add cold water from the tap to rinse the extra lime taste, (this is very important otherwise your cheese balls would be very tough) Hang it for 4-5 hrs best for overnight.

Making the cheese balls:

·      Boil sugar and water (1:2) ratio and make the syrup it should not be thick. Add some crushed cardamom in the syrup.

·      Now kneed the cheese dough with flour and suji and make it smooth until you see the oil is coming out on your palm. Make small balls and put few seed of cardamom seeds inside and close it (make sure they are very smooth on the out side)

·      Put the cheese balls in the sugar syrup and boil in a pressure cooker. For 4 min. turn it off.

·      In a separate sauce pan boil the evaporated milk and squeeze the cheese balls lightly and boil in the milk for 3-4 min add condensed milk and pistachio, saffron, kewora water and some crushed cardamom seeds.

 

·      Chill and serve


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RECIPES FROM PREVIOUS WEEKS.

STRAWBERRY AND BLUEBERRY CHUTNEY WITH A DASH OR MANGO.

Ingredients:

  • Half pint strawberry, one pint blueberry, few pieces of mango -- cut into small pieces
  • Turmeric powder--1/2 teaspoon
  • Five spices (panch phoron mixture of fennel, fenugreek, mustard seeds, cumin, black cumin) --1/4th of teaspoon
  • Salt to taste
  • Ghee--1/2teaspoon
  • Ginger--grated 1/2 teaspoon
  • Cyan pepper -1/4th of a teaspoon
  • Honey—one teaspoon
  • Lemon juice—two teaspoons


Preparation:

In a clean pan use the ghee and let it get heated. Add the five spices mix and ginger. Get the aroma out; then add the strawberry, blueberry and small amount of mango pieces. Add salt to taste. Cook for 3-4 min. Then add turmeric and cyan pepper. Add 1/2 cup water. Add honey and cook for another 2-3min. Reduce the mixture to a thick consistency. Add lemon juice at the end. Serve in small bowls or saucers.

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ALOO PARATHA

 for 6-8 people

Ingredients:

  • 5 medium-sized boiled, peeled and well mashed potatoes
  • 2 teaspoon coriander seeds (2 teaspoon) cumin seeds (1 tea spoon) and red chili (3) dry roasted powder
  • Salt to taste
  • 3-table spoon of Mukti’s masala.
  • 2 cups whole-wheat flour/ chapatti flour
  • ½ cup plain yogurt
  • 2 table spoon vegetable, sunflower or canola oil
  • Water to mix

Preparation:

  • Put the mashed potatoes, coriander and cumin, chili-roasted powder. Blend all ingredients well by stirring. Once well mixed, make small balls and keep aside for later.
  • Put the flour, oil and the yogurt and DRY-VERSION OF Mukti’s masala (i.e., except the water) into a large mixing bowl. (Will send you ingredients for Mukti's Masala -- send an email or phone)
  • Rub together to form a crumbly mix.
  • Now slowly add water, a little at a time and knead well to make a smooth, pliable dough. Cover and set aside for an hour.
  • Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle. Now take a small potato mix and put it into the centre of the circle you just made. Slowly lift the edges and bring together in the center to form a pouch. This part you have to take extra care so that your stuffing won’t come out when you will be rolling your bread.  
  • Lightly flour your rolling surface and roll this pouch into a 7-8" circle.
  • Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.

 



 


(Please send your feedback to:

muktiskitchen@gmail.com)



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