Join us for Chef in the Market cooking demonstrations to celebrate height-of-the-season market ingredients. Market-goers can watch as Chefs prepare delectable dishes, while sharing skills and ingredient knowledge. Find our Chef in the Market stage at PSU Farmers Market near SW Park Avenue & Montgomery Street on Saturdays June 1 through October 5. Demonstrations start at 10 a.m. and include a sample of the day’s recipe.
The 2019 season of Chef in the Market is generously sponsored by Amica Insurance.
Chef Leena Ezekiel of Thali Supper Club will be preparing Vegetable Pulao, Cabbage Slaw, and Rhubarb Chutney
- 1 ½ cups Basmati Rice
- 2 tbsp oil or ghee (clarified butter)
- 1 medium onion finely sliced
- 2 cups seasonal mixed vegetables from the market
- Salt as needed
- 2 ½ cups of water
- 2 tbsp finely chopped fresh mint
- 1 bay leaf
- 1 star anise
- 1 stick of cinnamon
- ½ tsp cumin seeds
- 4 green cardamoms
- ¼ tsp fennel powder
- 1 tsp ground turmeric
Heat the ghee or oil in a heavy bottomed pan. Add the first 5 spices (bay leaf, star anise, cinnamon, cumin seeds and cardamom).
When the spices start to sizzle, add the sliced onions and fry until golden brown. Add the mint, the vegetables, turmeric and fennel and stir well. Sauté for a 2 to 3 minutes.
Add the water and salt and bring to a rolling boil. Add the rice. Cover and cook till all the water is absorbed, about 5 to 6 minutes.
Serve hot with lentils or raita (yogurt and cucumber salad).
- 1 cabbage shredded fine
- 2 tsp nigella seeds (also known as onion seeds)
- 1 tsp black mustard seeds
- 2 tbsp of vegetable oil
- 2 tsp turmeric powder
- 1 tsp cayenne pepper
- Salt to taste
Heat oil in a skillet; add the nigella and mustard seeds. When they start popping, add the cabbage, turmeric, cayenne and salt. Stir well and cook for a few minutes. Remove while still crunchy and not wilted.
Serve warm or at room temperature.
A favorite of West Bengal, often served as an accompaniment at festive meals.
- 1 tablespoon vegetable oil
- 8 stalks of rhubarb, chopped
- 1 teaspoon Panch Phoron*
- ½ cup brown sugar
- ½ teaspoon cumin powder
- Pinch of chili powder (optional)
- ¼ cup golden raisins or sliced dates (optional)
- Salt to taste
- 1 inch piece of ginger, finely sliced
Heat the oil in a medium saucepan and add the panch phoron and ginger. Once the spices start to pop add the chopped rhubarb. Add ¼ cup water and cook over medium heat until soft. Add the remaining ingredients and cook for about 5-6 minutes. The chutney should have a nice sheen to it when done after the sugar is added. Garnish with the ginger and a sprinkle of cumin powder.
*Panch Phoron – Widely used in the eastern region of India to lentils, fish and vegetables, as well as chutneys. It is a five spice blend of equal parts of cumin seeds, nigella seeds (also known as onion seeds), fenugreek seeds, fennel seeds and yellow mustard seeds.