2014: New Class, New Kitchen, New Pots and Pans :-)


Very happy to announce that our first 2014 cooking class I gave last night was a success. It was full too.

So, in short, it was SUCCESS-FULL.


My students here in New York like my hands-on, interactive, Indian cooking classes. They tell me they have a great time. They also tell me they enjoy the fun, and the friendship, and the food.

I am very happy that they like the classes so much.


In 2010, when I started Mukti’s Kitchen, I didn’t realize how much fun this was going to be. I now have so much independence and my students, supporters and friends have helped me so much to make it a success. I’m announcing new classes on my website. I’ve also updated the payment options so that students can directly pay online while registering for classes.

I’ve also decided to increase the class time from two and a half hours to three hours, listening to student feedback.

Just before I left for an India trip, I had my Brooklyn kitchen remodeled. That made a big difference to find space for more students and easier movements. And from India, I brought new ideas, new récipes, and new pots and pans too.

I’m sharing a couple of photos here.

Join us. You’re going to love it.



Mukti’s Kitchen

Brooklyn, New York




Harsh Winter. Stay Healthy With Indian Food.

NYC, February 3, 2014

NYC, February 3, 2014

New York is experiencing one of the harshest winters in recent years.

Some friends asked me from time to time what would be some of the best Indian foods to eat to stay healthy and strong. I’m writing below some of the quick recipes. Try them, and let me know how you did.

An adverse weather especially with the big snowstorms and coldest temperatures needs the right kind of food and other health habits to fight back and stay strong. Our immune system gets down fighting through the bad weather, and a proper kind of of healthy and delicious diet can boost the system back up.

Let me know if you need more information. This is just a brief introduction. I hope you come to my cooking classes here in Brooklyn, New York, and learn how to cook in an easy and happy way. My classes are all hands-on.

Email me at muktiskitchen@gmail.com . I’m returning to New York next week.

Below are some recipes.

Looking forward to see you soon,


Mukti’s Kitchen



1. Dal (red lentils, a high-protein and zero-fat legume).


RECIPE. — Boil one cup of red lentils in a covered container. In a flat skillet on low flame, add one teaspoon of oil, one bay leaf, one small red onion chopped, a few grains of black cumin (nigella or kala jeera), half teaspoon of turmeric powder, and just a little salt to taste. Warm up the mixture in the oil and wait until the onion turns brown. You might add the onions first and the spices later. Now, when the mixture is ready and paste-like, turn up the flame for a few seconds, and pour the boiled lentils onto it. You can feel and hear the singe on the skillet. Now turn the flame back down, and let it cook for five more minutes.

Your dal is ready. Now you can also add a few pieces of cilantro leaves for garnishing, if you like.

Serve in cups or small bowls. You can eat it just like that, or together with plain rice or hand-made bread.

Absolutely delicious, nutritious, and a major antidote against cold and flu. You can also have it recovering from flu.

2. Indian Chicken Stew.


Photo courtesy: Flicker.com photo sharing.

RECIPE. — One big onion chopped. A small piece of ginger grated. One tomato cubed. One large carrot cubed. One green bell pepper cubed, one large garlic skinned but not broken, one large potato cubed, a small cauliflower cut in large pieces.

Chicken pieces washed.

In a deep skillet, add one tablespoon of oil, and on medium flame, brown-fry onion, potato, cauliflower and carrot pieces. Add one half teaspoon of grated ginger, and equal amount of garam masala mix (you can get it at any Indian grocery store). Throw a bay leaf in it too. If you want to make it just a little more spicy (depends upon your taste buds), add a couple of green chilly. Add one half teaspoon of turmeric powder, salt to taste, and the whole, skinned garlic. Let it all mix to get a pasty look of the spices. Make sure the vegetables do not burn. Now, at the end, just before adding the chicken, drop the bell pepper and tomato pieces in it. You can also add some green peas now.

Now add the chicken pieces, and singe together for the next ten minutes. Gravy will come out of the chicken, and then slowly get absorbed into the mix. When you see it absorbed, add two small cups of warm water, and cover it up. Let it cook on low-medium flame for the next fifteen minutes. Do not overcook it; otherwise the vegetable will be overboiled.

Serve in bowls. Eat just like that, or with bread or rice.

Again, absolutely delicious, nutritious, and a major antidote against cold and flu. You can also have it recovering from flu.

Each of these dishes should not take you more than fifteen minutes to cook.



Garam Masala. Photo from Wikipedia.

Park Slope Food Coop and Healthy Indian Food

Mukti's Kitchen on front page of Linewaiters' Gazette :-)

Mukti’s Kitchen on front page of Linewaiters’ Gazette 🙂

In the current issue of Linewaiters’ Gazette, official publication of Park Slope Food Coop, they published a front page article on Mukti’s Kitchen and how we cook and teach healthy and delicious Indian food here in New York. We are obviously delighted.


You can read the article here following this link. Feedback and comments would be much welcome.

I’m posting a few photos here and excerpts from the article below.

Happy Students and Me :-)

Happy Students and Me 🙂

“Banerjee always stresses
the healthfulness of home-
made Indian food. She
emphasizes the superiority of
Indian food prepared at home
as opposed to eating Indian
food out. She describes the
food in a restaurant as mass-
produced and made without
love. “Cooking is so therapeu-
tic, if you cook a good meal for
yourself and loved ones, it will
give you so much pleasure,
spiritually.” “

Park Slope Food Coop is a great organization based in Brooklyn, where they sell healthy and nutritious and organic, toxin-free produce at a very reasonable price. It is incredibly popular with thousands of members taking advantage of it. It is a true cooperative and a progressive food movement, where members WORK to get the great products at great prices.

My family and I are very happy to be a part of this food and environment movement. The more we get involved with such movements worldwide, the better for us and our children.

Thank you, Park Slope Food Coop and Linewaiters’ Gazette for such an extensive coverage of Mukti’s Kitchen.

Spice Box :-)

Spice Box 🙂

Mukti’s Kitchen, Featured in Edible Brooklyn

Photo Courtesy: Edible Brooklyn

Happy to report that Edible Brooklyn, a reputable culinary and culture magazine, published an article in its Fall issue.

Here’s the link. Please visit and share. Thanks for your comments and feedback.


Below is a segment from their article.

Notable Edibles:
Mukti’s Cooking Classes bring Masala to the Masses

First published in the Fall 2013 edition of Edible Brooklyn

“The secret, she tells a group gathered at her Kensington home for a class on Mughlai cooking, lies in her massive masala dabba. “Masala” means spice, “dabba” means box, and Banerjee’s is the traditional tin type you can pick up in Indian and Pakistani neighborhoods like her own. Banerjee has so many spices—from asafetida to nigella—they overflow the dabba and take over her dining room table.

You leave full of fresh flavors and new knowledge: how to gently roast spices before you cook, how frying oil tells you it’s time to add the next ingredient, that red onions have a stronger flavor Indian cooks prefer.

“I’m really lucky,” Banerjee says, “that I’m carrying my master craft from my mother and grandmother to my friends.” But walking home, smelling like a masala dabba, we know we are the lucky ones.”


I am very lucky, indeed.