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Recipe Friday: Meet Keith Sarasin
Catersource
March 10, 2023
4 Min Read
Keith Sarasin is a renowned chef, culinary expert, and cookbook author who has dedicated over a decade to studying the art of Indian cuisine. With a deep passion for the food and culture of the Indian subcontinent, he has honed his skills through extensive research and study, working with top food researchers, chefs, and archaeologists to expand his knowledge and abilities. The result is a unique and highly sought-after dining experience. Sarasin is the author of four cookbooks that offer a wealth of recipes and tips on topics such as meat cooking and preparation, the art of dehydration, and seasonal recipes using the freshest ingredients from local farmers. In addition to his books, he is currently filming a documentary-style show, Finding India, which chronicles his personal journey as a chef, from overcoming tragedy to rediscovering his passion for cooking. He is also a highly sought-after keynote speaker at prestigious events. Sarasin is excited to introduce you to his latest project, Aatma. This one-of-a-kind pop-up restaurant offers a unique tasting experience that showcases the vibrant flavors of the Indian subcontinent using modern cooking techniques and styles. Drawing inspiration from the diverse regions of India, Aatma's tasting menus feature the freshest local ingredients from New England farms. Combining his passion for history, spices, and the Indian subcontinent with the best seasonal ingredients.
You can learn from Sarasin first-hand when he presents Misconceptions & History: An Exploration of Indian Cuisine during Catersource + The Special Event on Wednesday, March 29th at 2:30 p.m.
Come and join Sarasin as he takes you on a mouth-watering journey across the Indian subcontinent. With over a decade of experience studying the food and culture of the region, Sarasin will debunk some common misconceptions about Indian cuisine and introduce you to its rich and fascinating history. Don't miss this opportunity to expand your knowledge and deepen your appreciation for the incredible diversity of Indian food. Check out two of Sarasin's recipes below for a taste of what to expect during his session.
Sarasin will also present How To Crush Your Next Pop Up Dinner on Tuesday, March 28th at 1:15 p.m.
Dal Tadka
Ingredients
1 cup toor dal
1 tsp turmeric
2 ea. bay leaves
Hing
1 tsp cumin seed
1 tsp ajwain seed
1 cup red onion
3 tsp ginger, minced
1 tsp garam masala
Salt
2 ea, plum tomatoes, chopped
2 T kassori methi
Cilantro, chopped
Method
Place one cup of toor dal with four cups of water, one teaspoon of turmeric and to bay leaves into a pressure cooker and cook for nine minutes on high and let the pressure release naturally. Or place one cup of toor dal with four cups of water, one teaspoon of turmeric and two bay leaves into a sauce pan and cook until it is well done. Drain and set aside.
Heat three tablespoons of canola oil in pan. Add a pinch of hing into oil once it is hot.
Add cumin and ajwain seeds (two teaspoons each). Once they pop, add one cup of onion to oil, cook until translucent.
Add three teaspoons of ginger.
Add two teaspoons of salt and stir.
Add tomatoes and one teaspoon turmeric.
Add three cups of dal and cover the mixture with water (as needed).
Cover dish part way and cook for 20 minutes on low heat or until the dal absorbs all the liquid.
Finish with kassori meti and garam masala.
Add chopped cilantro and serve hot.
Bengali Chicken Curry
Spices
1 ½ tsp panch phoran – bengali five spice available at any Indian grocer
¼ tsp cardamom seed green
1 3-inch cinnamon bark (cassia)
2 tsp coriander powder
1 tsp cumin powder
2 tsp kashmiri chili powder
1 tsp turmeric
½ tsp black pepper
1 tsp kosher salt
Ingredients for Murgir Jhol
2 lbs chicken thighs, boneless and skinless
4 T vegetable oil (or 2 T vegetable oil plus 2 T mustard oil)
2 ea. large onions, thinly sliced
2 T garlic ginger paste
1 ea. large tomato diced
12 oz potatoes cut into 1-inch dice
1 cup chicken stock or water (but I much prefer chicken stock)
Prep
Combine the panch phoran, cardamom seed and cinnamon stick in a small bowl.
Combine the cumin, coriander, kashmiri chili powder, turmeric, salt and pepper in another small bowl.
Slice the onions thinly. Slice the onion in half (from root to stem) then slice across the onion so you get half moons.
Cut your potatoes into 1-inch pieces.
Cut your chicken into largish bite size chunks.
Chop your tomato.
Method
Pick a pot big enough to hold all the ingredients.
Heat the oil over medium low heat. Add the onions. Cook the onions, stirring occasionally, until they break down and turn light brown. This takes 15-20 minutes. You can't skip this step.
Push the onions over to one side. Give a squeeze against the side of the pot to get some of the oil out.
Add the whole spices. Cook for about 30-45 seconds. Now add the ground spices and stir to mix with the oil. You don't want the mix to be dry at this point. You want the spices wet. If it looks dry add another tablespoon of oil. Cook for about a minute. Be careful. Don't let your spices burn.
Add the garlic ginger paste. Stir everything together and cook, stirring regularly, for three minutes or so.
Add the tomatoes. Stir. Cook, stirring occasionally, until the tomatoes break down. This should take five to seven minutes
Add the chicken stock and the potatoes. Cover and simmer (adjust your heat accordingly) for 15-20 minutes. Your potatoes should be starting to soften.
Add the chicken. Simmer another 15 minutes or until the potatoes are tender and chicken is cooked.
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