Jharna's Kitchen

June 19 at Chez Mook

2010-06-07T23:07:00.000-07:00

Cook with Auntie Jharna and Chef Roger of Soul Cocina. Learn to make these great Indian dishes in a home kitchen. You will get hands on training and all the recipes. At the end of the class we will sit down to a big meal at a big table

Tickets

Here's the menu:.

Auntie Jharna's Chicken Kofta Meatball w/ Mint Chutney

Saag Paneer

Sabudana Vada w/ curry leaf, coconut, & apricot sweet and hot sauce

Chicken Curry w/ Cumin Rice

3pm-5:30pm
$50

Buy your tickets here.

December Jharnas Kitchen?

2009-11-25T10:14:00.001-08:00

There has been a lot of interest in a December Jharna's Kitchen Event. Now we need to coordinate a date. It may be possible. Let us know in the comments which Saturday in December works for you Dec 5th, 12th, or 19th.

October 17th

2009-09-05T21:27:00.000-07:00

Auntie Jharna and Chef Roger return for another evening of homemade Indian cuisine.

The class will be on Saturday October 17th from 5pm to 8pm. The cost of the class is $50.

4244 22nd Street

Here is the menu:
Poha
Saag Paneer
Baingan Bhartha
Rumali Roti
Jeera Rice
Murmura Laddu

Reserve your spot and purchase tickets here.

September 5th Indian Cooking Class

2009-07-25T23:34:00.000-07:00

Chef Roger returns for another evening of homemade Indian cuisine. Auntie Jharna is on vacation this week. She will return for the next class at the end of September.

The class will be on Saturday September 5th from 5pm to 8pm. The cost of the class is $50.

Here is the menu:
Saag Paneer
Baingan Bhartha
Poha
Murmura Laddu

Reserve your spot and purchase tickets here.

Recipes from July 25th class

2009-07-25T22:44:00.000-07:00

Samosas
These samosas are special because we toasted and grinded all of our own spices for the potatoes, that were first boiled with turmeric root. Then we shucked fresh English peas from the farmers market for the filling. We toasted and ground garam masala spices:
cinnamon
brown cardamom
cloves
cardamom
cumin
coriander
fennel
kashmiri chilies

Chicken Kofta
Infamous snack at Chez Mook

Steamed Mustard Halibut [BhapaMaachBhaturi]

Dal Bhora

Jharna's Eggplant Curry

Kerala Lemon Coconut Rice
This dish is a combination of two dishes I learned in India. One was lemon rice from Freida, a great South Indian cook. And the other was Kerala coconut rice from a top chef in Goa from Kerala named Wilson. Here is a picture of his coconut rice with one of his spicy meat curries.

Panch Phoran Sprouted Moong Dal
Remember panch phoran is a Bengali five spice mix of cumin seeds, fennel seeds, mustard seeds, nigella and fenugreek seeds.

And while we were preparing the Panch Phoran for the sprouted Moong Dal, we discovered that kalonji aka nigella was a new spice for most of the participants. So we prepared a batch of Kalonji rice. I learned this recipe from a student of mine at the Academy of Culinary Education in Goa. Pretem is a young Bengali chef in training who grew up in Asam. Here is a picture of Pretem in the kitchen. He was very interested in all Indian cuisine as well as Chinese cuisine. He would often cook great Bengali meals for our lunch. Here is a picture of Pretem's kalonji rice.
Kalonji Rice

2 cups basmati rice, soaked in cool water for ½ hour
2 ¾ cup water
3 Tablespoons kalonji [aka nigella]
2 teaspoons ginger, grated or minced
3 Tablespoons ghee

Rinse the rice three times before soaking to remove any excess starch on the outside of the grains. This creates more individual grains as they steam. Soak in cool water for ½ hour. Drain water and add new water. 2 ¾ cups water for 2 cups of rice.

Steam in a rice cooker or bring to a boil in a heavy sauce pan that has a tight fitting lid. When rice begins to boil reduce heat to low and cover with lid. Cook over very low heat for 15 minutes. Remove from heat and keep covered for an additional 15 minutes to continue steaming.

Fry kalonji seeds in a ghee for 2 minutes over medium heat add ginger and continue to cook over medium heat, stirring for another 2 minutes. Add a teaspoon or two of salt to the kalonji ghee and then add to the steamed basmati. Lightly mix the kalonji into the rice by “fluffing” the ingredients together.
*interesting facts about kalonji:
A paste of the seed is applied to skin to relieve scorpion stings.
The seeds can be scattered between folds in clothes as insect repelent.
It is considered a stimulant.

First Class: Indian Home Snacks

2009-06-27T13:11:00.000-07:00

होम स्टाइल इंडियन स्नाक्क्स
Join Auntie Jharna and Chef Roger in Jharna's Kitchen for their first cooking class.

Saturday July 25th 5pm-7pm.

The class will feature local and seasonal ingredients. Everything will be made by hand and from scratch. Jharna's Kitchen is located in a private San Francisco neighborhood home. Take advantage of this unique opportunity to cook with two wonderful chefs in a unique setting at a promotional bargain price of forty dollars.

There has been a lot of interest in vegetarian dishes for this class, so Auntie Jharna and Roger have decided to add another dish.

Bengali Eggplant Curry

There is limited space available for the special premier opening class.
Purchase tickets here.

Auntie Jharna is an accomplished restaurateur and home cook with a lifetime of experience.

Roger Feely is a Bay Area chef with experience in many local restaurants. Cooking professionally for 15 years, Roger has trained in Spain, India, and across the US from his hometown Chicago to the Carolina Low Country to San Francisco. Roger has been teaching cooking classes in the Bay Are for the past 5 years.

Sign up for this class today