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.

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:

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

Method of preparation for Spice Mix

 

Toast separately and grind fine. Use as directed and reserve remainder for up to a week. 

 

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

 

Assembly

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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