
Recipes of the Month:
Indian Puffed Rice Salad, Chickpea, Potato, Tamarind & Yogurt
As a kid I grew up with Indian influences in our everyday cuisine. So I created a multi textured Indian salad made with a chickpea ragu, and crispy
puffed rice. This is good served along side some Roti and a Ice Cold Red Stripe Beer.
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PREP
Chickpea Ragu
Crispy puffed rice
Greek yogurt
Red & Green serrano Chili
Cilantro
Mint leaves
Celery leaves
Spice Mix:
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 tablespoon brown mustard seeds
1 tablespoon turmeric powder
Chickpea Ragu Base:
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1 tablespoon canola oils
1 tablespoon garlic, chopped
1 tablespoon ginger, grated
1 tablespoon shallots, sliced
1 tablespoon yellow mustard seeds
2 tablespoon spice mix
1/2 cup onions, diced
1/2 cup potato, diced
1/2 cup garbanzos, canned
2 quarts water
1/2 cup tomato, plum diced
2 tablespoons tamarind paste
1 tablespoon sugar
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Method of preparation for Spice Mix
Toast separately and grind fine. Use as directed and reserve remainder for up to a week.
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Method of preparation for Chickpea Ragu Base
1. In a sauté pan combine oil, garlic, and ginger, shallots to caramelize
2. Add mustard seeds to toast
3. Add spice to toast
4. Add onion to sweat
5. Deglaze with potato and water
6. Cook uncovered until potato is al dente
7. Add garbanzos and tomato
8. Add tamarind paste & sugar
9. Cook on simmer for 15 to 20 minutes until rage slightly thickens
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Assembly
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1. Paint yogurt on rim of plate
2. Spoon hot chickpea ragu into center of plate
3. Top with puffed riced
4. Garnish with herbs & chili
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