KYVE features 'Valley Fresh Fare' of Taj Palace

KYVE's "Valley Fresh Fare" shifts focus from Italian to Indian cuisine for its February installment.

Taj Palace, owned by Paul and Jessie Randhawa, will be spotlighted in the show that airs at 7 p.m. Monday on KYVE-TV 47. It will repeat at 7 p.m. Feb. 14.

Veteran restaurateur Gayla Games hosts the show that features local restaurants, their owners, chefs and recipes made with locally grown ingredients as well as drink of the Valley.

John Gasperetti of Gasperetti's Restaurant and G-Spot Bar in Yakima opened his kitchen for the premiere show in January.

This month, the Randhawas, who came to Yakima in 2003 from Punjab, India, and opened their restaurant in 2008, will offer two recipes: Aloo Gobi (Potatoes and Cauliflower) and Chicken Jalfrezi (Chicken Curry With Vegetables).

Recorded at the Yakima Valley Museum, each month's program highlights one local restaurant, the background story on the recipes, their ingredients, restaurant history and behind the scenes pre-recorded video. Yakima Valley Memorial Hospital is the primary underwriter.

Aloo Gobi
(Potatoes and Cauliflower)

3 teaspoons vegetable oil

1 small onion, chopped

1/2 teaspoon cumin seeds

1 teaspoon minced ginger paste

1 teaspoon minced garlic

1/2 teaspoon salt for taste

1 teaspoon garam masala

1/2 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon ground turmeric

1 green chili or 1/2 teaspoon of chili powder

2 teaspoons tomato sauce

2 medium potatoes, peeled and cubed

1 pound cauliflower

1 teaspoon cilantro, chopped

1 green onion

Roma tomato, cubed

1. Heat vegetable oil in large saucepan.

2. Add chopped onions and cumin seeds to the oil.

3. Stir together and cook until onions become golden brown and translucent.

4. Add ginger and garlic, mix thoroughly.

5. Add salt, garam masala, coriander powder, cumin powder and turmeric powder.

6. Add chopped chilies or chili powder (according to taste).

7. Add tomato sauce and mix again.

8. Add potatoes to sauce plus 1/2 cup of water (ensuring that the mixture doesn't stick to the saucepan).

9. Add cauliflower a couple minutes after potatoes.

10. Ensure that the potatoes and cauliflower are coated with the curry sauce.

11. Cover and allow to simmer until potatoes and cauliflowers are cooked.

12. Sprinkle chopped fresh cilantro and green onions on top.

13. Double check to see the potatoes are cooked. Turn off the heat and keep covered for a few minutes.

14. Serve garnished with Roma tomato.

Chicken Jalfrezi

(Chicken Curry With Vegetables)

2 tablespoons vegetable oil

1 teaspoon ginger

1 teaspoon minced garlic

11/2 medium onions, boiled and blended into gravy

1 tablespoon tomato sauce

1/2 teaspoon salt, for taste

1 teaspoon garam masala

1/2 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder

21/2 pounds boneless, skinless chicken thigh

2 cups water

3 ounces cauliflower

1 medium sized carrot, sliced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

2 bay leaves

4 cloves

1/2 cinnamon stick

1 cardamom, black

Chopped cilantro

1. Heat vegetable oil in saucepan.

2. Add ginger and garlic, stir, when brown, add onion gravy and tomato sauce.

3. Add salt, garam masala, coriander powder, cumin powder, turmeric powder and chili powder.

4. Add chicken.

5. Add 2 cups of water.

6. When chicken is half-cooked, then add cauliflower, carrots, bell peppers (green and red), bay leaves, cloves, cinnamon stick and black cardamom.

7. Cook for 15 to 20 minutes

8. Cut a piece of chicken. If inside is red, then it's still raw and needs to be cooked for a while longer; if white, it's ready. If ready, then put lid on saucepan and let it steam for a few minutes.

9. Remove bay leaves and sprinkle on chopped cilantro before serving.