|Mukti's collection of spices|
Twelve CSA members joined Mukti Banerjee, of Mukti’s Kitchen, this Saturday for an Indian cooking demonstration with the produce from this week’s share. After a very stormy morning, the group gathered in Mukti’s backyard around a big table piled high with vegetables and fruit. Mukti opened the lesson with a masala tea, a black tea spiced with cinnamon, cardamom, clove, and ginger. A few CSA members helped with the chopping of the onions, potatoes, yams, radishes, eggplant, and fruit.
|Mukti sauteeing red onions for masala|
|Radish greens - almost gone!|
Other dishes included a saute of chopped radish greens with garlic and black cumin, and a fruit chaat , which combined fresh chunks of peach and plum with chopped cilantro, freshly grated ginger, and a sprinkle of the five spices. Mukti said that honey or lemon could be added to the chaat as well for a different twist, and that any greens could be substituted for the radish greens.After the dishes were completed, the group sat down for a tasting. All in attendance were amazed at the depth of the fruit chaat flavor, the freshness of the greens, and the delicious and interesting flavor of the vegetables, all of which were perfectly cooked and not at all mushy. Questions were asked, mainly focused on “what do I need to do this at home?”.
Mukti teaches private cooking classes, and can be reached at firstname.lastname@example.org and www.meetup.com/muktiskitchen.