Recipes

• 250 g (5) Indian eggplant
• 200 g (2) New potatoes
• 1 tbsp Jaswant's Kitchen Tadka Masala
• 1 tbsp canola oil
• ¼ cup water
• 1 tsp mango powder - amchur (optional)
• ½ tsp salt
• 1 hot banana pepper cut into ½ inch rings (optional)

Preheat oven to 350°F on bake setting.

Wash potatoes and eggplant thoroughly and wipe dry with paper towel. Cut the potatoes in half lengthwise and then slice into thin wedges that are about ½ inch wide. Set aside.

Cut eggplants by making a cross at the bottom of them that goes about ¾ of the way, making sure not to cut the stems. Sprinkle salt into the cuts of the eggplant. Then sprinkle 1/2 of the Jaswant's Kitchen Tadka Masala into the cuts of eggplant.

Heat a skillet or pot on medium high heat. Add oil and cook the potatoes until lightly browned on all sides (about 15 minutes). Add the eggplants and banana peppers (if using) and the rest of Jaswant's Kitchen Tadka Masala. Stir until masala coats all the potatoes. Add water. Cover with a tight fitting lid and place in oven. Set timer for 20 minutes. After 20 minutes, check for doneness and sprinkle with mango powder (if using). Serve with naan or chapatti.

Makes 4 servings
Prep Time: 15 min
Cook Time: 35 min

• 1 head cauliflower (approx 8 cups)
• 4 yellow potatoes (approx 4 cups)
• 3 tbsp Jaswant's Kitchen Tadka Masala
• 2 tbsp ginger (minced)
• 2 tbsp canola oil
• 1 tsp salt (or to taste)
• 1/4 cup cilantro (for garnish)

Wash potatoes thoroughly. If using new potatoes, leave the skin on (otherwise remove the skin) and cut in half lengthwise and then make half inch thick slices. Cut the cauliflower into small florets cutting through the stem to ensure they don’t fall apart when cooking. Wash cauliflower thoroughly and drain.

Heat the pan on medium high heat, add oil and fry the potatoes with salt for 4-5 minutes or until slightly golden. Add the Jaswant’s Kitchen Tadka Masala and 1 cup of water. Cover and cook for another 2-3 minutes or until potatoes are partially cooked. Add 1⁄2 cup of water, ginger and cauliflower and stir to coat all pieces with the masala mixture. Cover and cook for about 6-8 minutes (check halfway through to make sure there is still water in the pan - if not add 1⁄4 cup of water) and keep cooking until the cauliflower is just cooked through (breaks easily with a spoon). Then uncover, reduce heat and simmer until all the water evaporates (if needed).

Finish with chopped cilantro, mixing well. Serve with chapatti or naan.

Makes 7-8 servings
Prep Time: 10 min
Cook Time: 20 min

• 1 Sicilian eggplant
• 1 onion (chopped into large chunks)
• 1 tbsp ginger (minced)
• 3 tomatoes (coarsely chopped)
• 1 tsp Jaswant’s Kitchen Tadka Masala
• 1 tbsp canola oil
• 1 green hot chili (chopped)
• ½ tsp Jaswant’s Kitchen Garam Masala
• salt (to taste)

Preheat BBQ or oven broiler to 350°F. Rub oil on eggplant and roast for about 10-15 minutes or until the skin is bruised. Turn the eggplant to cook other side for another 10-15 minutes. Check for doneness with knife or skewer. Pulp should be quite soft. Remove from oven/BBQ and let cool. Remove the skin by peeling, keeping the pulp and juices aside in a bowl. Coarsely mash up the pulp.

Heat heavy frying pan on medium heat. Add oil and fry onions until translucent. Add Jaswant’s Kitchen Tadka Masala. Fry for 1 minute and then add tomatoes, chilies and ginger. Cook for 2-3 minutes until tomatoes become soft. Add eggplant pulp and juices. Mix well, cover and lower heat to medium-low. Cook for another 5-8 minutes. Remove lid and continue to cook on low heat until water dries up if there is any present. Add salt to taste.

Sprinkle with Jaswant’s Kitchen Garam Masala and serve with naan or chapatti and raita.

Makes 4 servings
Prep Time: 30 min
Cook Time: 15 min

How to Make Bhindi (Okra) from Jaswant's Kitchen on Vimeo.

Bhindi (okra or lady's finger) is a summer vegetable that is quite popular in Indian cuisine. I’ve simplified this recipe by cooking it in the oven. It turns out great this way and requires less attention. 

It is important to cook okra without water. Cooking it with moisture causes the okra to release a sticky substance that can make your dish unappetizing. Varieties of okra from India tend to be less sticky and taste better but any variety will do. Choose thin long green okra pods that are not bruised and do not show signs of maturity. Young tender pods cook easily and taste better. Mature pods can be tough and woody.

• 5 cups okra, chopped (500 g)
• 2 cups onion (about 3 medium)
• 2 tbsp oil of choice
• 1/2 tsp salt (or to taste)
• 1 tbsp Jaswant’s Kitchen Tadka Masala
• 2 hot green chillies, chopped finely (optional or to taste)

Wash, drain and dry the okra completely by immediately drying each piece with a kitchen towel or paper towel. Remove the stem end and cut into 1/2 inch rounds.  

Chop onions to be about the same size as the okra rounds.

Preheat oven to 350°F degrees (convection if possible). In a bowl, toss together all ingredients and mix well. Add mixed ingredients in a single layer to a shallow baking dish or baking pan. Bake in the oven and stir occasionally.  Depending on whether you are using the convection setting or not and the strength of your oven, cooking times will vary.  Okra is cooked when it is soft but not mushy.  This makes a great side and tastes delicious with chapatti or naan.

Makes:  5 servings
Prep time: 10 min
Cook time: 30-45 min (depending on your oven)

Chai

• 1 ½ cups water
• 1 teabag black tea (e.g. Darjeeling or Orange Pekoe)
• 1 pinch Jaswant’s Kitchen Chai Masala
• ½ cup milk
• sugar or honey (optional)

In a small pot, bring water to a boil. Add tea. Let steep 2-5 minutes to desired darkness and then remove teabag. Add milk and Jaswant’s Kitchen Chai Masala & bring to a boil. Strain if desired and serve. Add sugar or honey to taste.

Makes 2 servings
Prep Time: 0 min
Cook Time: 7 min

Dhoodh Chai (Chai Latte)

• 2 cups milk
• 1 teabag black tea (e.g. Darjeeling or Orange Pekoe)
• 1 pinch Jaswant’s Kitchen Chai Masala
• sugar or honey (optional)

In a small pot, heat milk on medium heat until steaming. Take off heat and add tea and Jaswant’s Kitchen Chai Masala. Let steep for 2-5 minutes to desired darkness. Add sugar or honey to taste. Strain if desired and pour into cup from a distance to create a froth.

Makes 2 servings
Prep Time: 0 min
Cook Time: 7 min

• 4 cups Cooked chickpeas (2 -19oz cans)
• 3 tbsp Jaswant’s Kitchen Tadka Masala
• 1 tsp Jaswant’s Kitchen Garam Masala
• 1 tbsp Ginger minced
• 1 tsp Garlic minced
• 2 tbsp Oil or Ghee
• 1 large Tomato (chopped)
• 1 tbsp Tomato paste
• 1 tsp Lemon juice
• 2½ cups Water (hot)
• ¾ tsp Salt or to taste
• ¼ cup Cilantro, chopped

Biryani is an exotic dish from the Royal Kitchens of India. It is a beautifully complex dish that layers fragrant rice with moist meat curry (in this case chicken) topped with caramelized onions and toasted nuts. Traditionally the layered dish is sealed with dough to keep it moist while baking. Then the baked dough cover is opened at the table for a theatrical finish.  In this recipe we use aluminum foil as the cover which is a little less time consuming.

It is a recipe that looks complicated but keep in mind that it is essentially 2 dishes in one (rice and meat) and the finished product is well worth the effort. The whole recipe can easily be prepped the day before and baked just before serving.

Whole spices for Chicken (available for purchase in our online store)
1             2” Cinnamon stick
2             Black Cardamom pods
2 tsp      Cumin seeds (whole)
4             Green cardamom pods
3             Bay leaves small or 1 large
1             Star anise flower
10           Black peppercorns
5             Cloves
 

Ingredients for Rice
2½ cups Basmati rice (no substitution)
5 cups    Water (for soaking)
2 small    Bay leaves or 1 large
1 tsp       Cumin seeds (whole)
1             2” Cinnamon stick
3 tbsp     Oil or Ghee (divided)
1 tsp       Salt
 
Toppings
1 large     Onion halved and then sliced thin
½ cup      Slivered almonds
2 tbsp.     Oil or Ghee
¼ cup      Mint (finely chopped & divided in half)
½ cup      Cilantro (finely chopped)
1 tsp        Saffron strands
4 tbsp      Milk
2 tbsp      Lemon juice
1/8 cup    Plain yogurt
Raita Salt or plain salt and pepper (to taste) 

Method:

Chicken: Marinate the pieces of chicken with Jaswant’s Kitchen Tadka Masala, 2 Tbsp oil and ginger for at least 2 hrs (overnight if you have time for best results).

Heat pot on medium high heat and add the remaining 2 tbsp oil or ghee and fry the whole spices until fragrant (1 minute or less). Add garlic and fry another minute before adding the onion. Cook for 2 minutes until onions become translucent. Add the marinated chicken and brown on all sides for 4-5 minutes. Add yogurt, tomato paste, mace, salt and nutmeg. Stir to mix and add ¾ cup hot water. When the mixture starts to simmer, cover and let cook for 15 minutes on med low. Cool and keep aside.

Rice: Wash the rice in cold water and drain. Soak the rice in 5 cups of water for 30 minutes. Then strain and reserve the soaking water.

Heat pot on medium high heat, add oil and fry whole spices until fragrant.  Add rice and stir for 2 minutes to coat with oil then add reserved water and salt. When it starts to boil, lower the heat to med-low, cover with a tight fitting lid and cook for 8 min or until water is absorbed. Note: We are cooking the rice for a shorter period of time than normally required because it will be cooked again at the end once layered. Cool the rice quickly by spreading it in a large shallow dish and tossing gently.

 Preparing the toppings

• Chop cilantro and mint finely
• Heat a pan on low heat, add oil and fry the onion slices until golden and caramelized about 20 minutes then keep aside
• In the same pan, fry the slivered almonds in the remaining oil until golden
• Heat the milk until hot to touch and add crushed saffron strands
• Mix and let stand until the color turns yellow. Cool and keep aside
• Add Jaswant’s Kitchen Raita Salt or salt/pepper (to taste), along with ½ of the chopped mint to the plain yogurt

Assembly of Biryani

Preheat oven to 350F if serving the same day (otherwise you can do the final baking the following day.  Once chicken and rice has cooled, choose a casserole dish or any ovenproof dish that has a tight fitting lid. Alternately, aluminum foil can be used to seal the contents after assembly.

Spread most of the sauce from the chicken curry as the base. Layer half of the rice on top of the sauce. Sprinkle half of the following toppings -mint, cilantro, almonds & onions. Sprinkle the yogurt mixture all over with spoon in different spots. Next, layer all the chicken pieces with any remaining gravy. Top with the remainder of the rice and sprinkle the rest of the almonds, onions and chopped coriander. Drizzle the saffron milk in some spots and lemon juice all over the top layer. Cover tightly with aluminum foil making sure that the ends are sealed well to keep the moisture in and bake for 30 minutes. Serve with Raita and your favourite salad.

Cooking Tip:

For a stress free meal, make all the components (chicken, rice and toppings) and also assemble Biryani the day before and refrigerate. Bake just before serving.

Serves: 8

How to Make Chicken Curry - Jaswant's Kitchen from Jaswant's Kitchen on Vimeo.

Makes 2-3 servings
Prep Time: 10 min
Cook Time: 40 min

Daal Masoor - Jaswant's Kitchen from Jaswant's Kitchen on Vimeo.

• 4 cups water
• 1 cup red lentils
• 1 tbsp Jaswant's Kitchen Tadka Masala
• 1 tsp salt (or to taste)
• ¼ cup cilantro (chopped)
• ¼ tsp Jaswant's Kitchen Garam Masala

• 1  apple (or any fruit of choice)
• ¼ lemon
• 1 pinch Jaswant's Kitchen Raita Salt

Cut apples (or fruit of choice) into desired bite-sized portions. Squeeze lemon juice over apples and then sprinkle with raita salt.

Prep Time: 2 min

Cook Time: 0 min

• 3 cups carrots (peeled and chopped into ½ inch cubes)
• 1 tsp ginger (minced)
• 1 cup sweet peas (frozen or fresh shelled peas)
• ¼ cup coriander (chopped)
• 1 tbsp oil
• 2 tsp Jaswant’s Kitchen Tadka Masala
• ½ tsp salt (or to taste)
• ¼ tsp Jaswant’s Kitchen Garam Masala

Heat a heavy based pan over medium heat. Add the oil and stir fry carrots for 3-4 minutes. Add Jaswant's Kitchen Tadka Masala and salt, followed immediately by 2 tablespoons of water (to avoid burning the masala). Mix to coat well with the spices and cook for another 2 minutes while stirring. Add peas and ginger and mix well.  Lower heat to medium low. Cook covered for about 6-8 minutes until carrots are cooked through. Remove lid and dry any remaining liquid if present. Add chopped coriander and Jaswant's Kitchen Garam Masala.

This dish tastes great as a side to a daal or meat dish. Serve with chapatti and yogourt or raita to complete the meal.

Tip: Diced potatoes or small cauliflower florets can be added for variety. 

Nutritional benefits: Carrots are rich sources of beta-carotene and also contain phytonutrients that are cell protective. Different varieties have different types of phytonutrients.  Green peas are great source of high quality protein, fibre and micronutrients. 

Makes 5-6 servings
Prep Time: 10 min
Cook Time: 15-20 min

• 6  jumbo sized shrimp (or 18 medium sized shrimp)
• ¾ tsp Jaswant’s Kitchen Curry Powder
• ½ tsp garlic salt (or substitute with plain salt)
• 3 tsp Red Chilli Chutney (recipe below - optional if you like heat)
• 1 tsp olive oil

Preheat oven to broil setting at 450°F.

Makes 3-4 servings
Prep Time: 15 min
Cook Time: 5-10 min

Red Chilli Chutney

• 1 onion
• 6 red chillies (fresh, not dried)
• ¾ tsp salt

Grind all the ingredients together in a food processor until very smooth. Will keep for about one week in fridge. Can be stored in the freezer for longer. Freeze in small packets for ease of use.

How to Make Grilled Salmon Tadka from Jaswant's Kitchen on Vimeo.

• 225 g salmon fillet
• 1 tsp Jaswant’s Kitchen Tadka Masala
• ¼ to ½ tsp oil

Pre-heat oven on broil setting.

Wash salmon in cold water and pat dry with paper towel. Sprinkle Jaswant’s Kitchen Tadka Masala on the piece of fish. Drizzle the oil on the fish and pat it down to ensure the masala sticks.

Place fish in oven on greased foil lined tray, about 10 inches away from the element. Cook until fish is opaque. This should take about 5-7 minutes depending on your oven. Do not overcook. Serve with basmati rice and salad.

You can also serve this dish as an appetizer by making bite sized pieces and tossing with masala and oil before cooking.

Makes 2 servings
Prep Time: 5 min
Cook Time: 5-7 min

Gulab Jamun is a traditional Indian dessert which consists of a small fried ball of milk dough soaked in a simple syrup. It is a must-have at Indian weddings and festivities. It is delicious when served warm (my personal preference) or cold. Homemade Gulab Jamuns are delicious, but they require a lot of patience and love for best results. You cannot rush the process but they are well worth the effort!

This recipe calls for our Chai Masala, but you can substitute crushed green cardamom or use no spice at all. The dish turns out delicious either way!

For Gulab Jamun 

• 2 cups skim milk powder
• ½ cup all purpose flour
• ½ tsp baking powder
• ¾ tsp Jaswant's Kitchen Chai Masala (optional)
• 2 tsp unsalted butter (cold)
• 1 cup whipping cream

• 3-4 cups of oil for frying (choose a neutral oil with a high smoke point - such as canola oil)

For syrup

• 3 cups sugar
• 4 cups water

To prepare the syrup, bring water to a boil and add sugar. Let it simmer until sugar has dissolved and it has reached a syrupy consistency (5-7 minutes). Keep syrup warm on very low heat.

To prepare the gulab jamun, combine all the dry ingredients in a mixing bowl. Add small chunks of cold butter to the dry mix. Rub butter into dry mixture between your fingers until butter is reduced to small particles. Add ¾ cup whipping cream slowly while mixing with a spatula. Let mixture sit for 5 minutes as it will soak up the liquid and become firmer. Different skim milk powders can require different amounts of cream. Knead mixture by hand adding more cream if needed, until it reaches the consistency of a soft, pliable dough. 

Heat the oil in a wok or pan on medium heat until it reaches 230-240°F. Use a candy thermometer as it is very important to maintain this temperature for best results.

Make 1 inch size balls by rolling dough in the palms of your hands until smooth. Place the balls on a greased tray and cover with plastic wrap to keep them moist until ready to fry. Drop the balls slowly into the oil, a few at a time and gently stir with a slotted spoon taking care not to break or dent the dough. As they cook they will rise to the top. You may need to fry them in small batches, to avoid over crowding in the pan. Gulab jamuns turn out best when cooked slowly, stirring constantly to ensure uniform colour. Each batch can take up to 15 mins to cook evenly. When they turn a medium brown color, remove the balls, drain on a paper towel and drop into the warm syrup. The colour will become slightly lighter when soaked in the syrup. The gulab jamuns should soak and rest in the syrup for 3-4 hrs to ensure that it soaks throughout. You may wish to garnish with shredded pistachios, chai masala or silver paper (can be found at Indian grocery stores).

Keep refrigerated for up to one week.

Gulab jamuns can be served cold or re-heated for 10-15 seconds per individual serving in the microwave. If re-heating the whole batch, heat in the syrup in a 350 degree F oven for approx. 10 minutes or to taste.

Makes 25-30 gulab jamuns
Prep Time: 15 min
Cook Time: 45 min

• 6 cups whole milk
• 1/3 cup rice (roughly 80% Basmati and 20% Arborio blend)
• ¼ cup & 1 tbsp sugar
• ¼ tsp Jaswant’s Kitchen Chai Masala
• ¼ cup slivered almonds
• 5 pistachios (for garnish)
• 1-2 sheets silver leaf (optional for garnish)

In a deep microwave safe bowl, heat the milk on high setting for 15 minutes. Wash rice and add to the hot milk stirring slowly. Return bowl to the microwave and cover partially. Cook on low setting for 1 hour and 10 minutes. Stir the contents every 20 minutes. This will break up the film that forms at the top of the dish. Once 1 hour and 10 minutes have elapsed the kheer should be creamy. If the consistency is not creamy use a hand blender and pulse for a few seconds to break up rice. Add sugar, almonds and Jaswant’s Kitchen Chai Masala and stir.

Pour into a serving bowl. If using silver leaf, apply now. Garnish with pistachios.

Makes 4-5 servings
Prep Time: 5 min
Cook Time: 1h 25 min

• 900g    Ground lamb (triple ground works best) – beef works well too
• 2 tsp    Jaswant’s Kitchen Tadka Masala
• 2 tbsp  Jaswant’s Kitchen Tandoori Masala
• ½ tsp   Jaswant’s kitchen Garam Masala
• 2 tbsp  Ginger (minced)
• 2 tbsp  Garlic (minced)
• 1 cup   Onion (minced)
• 1 tsp    Salt (or to taste)
• 1 tsp    Green chili (minced) - optional for extra heat

Preheat oven to 400 degrees on bake convection setting or preheat BBQ on high heat.

Combine all ingredients in a bowl. Mix until all in ingredients are well incorporated. Make a small ball and cook in the microwave for 30 seconds to check if it has enough salt/seasoning and adjust by adding more if desired.

Line a baking sheet with parchment paper. Form small balls (1-1.5” size) with the lamb mixture and place on baking sheet. If using the BBQ reduce heat to medium and use aluminum foil to ensure the kebabs don’t fall through the grates. You can also do longer kebabs on skewers or patties (like burger patties) to suit the occasion.

Cook until lightly brown about 15 mins, turning halfway through. Ensure internal temperature reaches 160 degrees. Remove from the oven or BBQ and transfer to a paper towel plate to soak up any extra fat.

Serve with Mango Salsa or Mint Chutney.

Serving Tips:

1. Serve the meatballs with toothpicks as an appetizer.
2. As a wrap - heat a pita/naan on a griddle, and top with greens of your choice, chopped onions, tomatoes, cucumber and kebabs. Drizzle with Raita, fold and serve as a sandwich wrap.
3. Add these meatballs to butter chicken sauce.
4. This recipe works well with ground beef or a mixture of beef and lamb.

Serves: 8 as a main meal

Any festive or religious occasion calls for this lentil dish on the menu. It was popularized by road-side eateries called dhabas in India where the daal was served with a dollop of freshly churned butter. Jaswant’s Kitchen Tadka Masala makes it very easy to make. This dish is also referred to as urad daal or daal makhani.

*NOTE: For BEST results, use the slow cooker method mentioned at the bottom of the recipe. Cooking time for the oven method can vary greatly depending on the strength of the oven and the particular batch of beans used.

• 1 cup Mahn Di Daal (Black Lentils)
• 4 ½ cups water
• 1  tsp salt (or to taste)
• 1 tbsp Jaswant’s Kitchen Tadka Masala
• ½ tsp  Jaswant’s Kitchen Garam Masala
• 1 tsp butter (optional)
• ¼ cup cilantro (chopped for garnish)

Makes 4-5 servings
Prep Time: 5 min
Cook Time: 1h 30 min to 8 hours

How to Make Butter Chicken - Jaswant's Kitchen from Jaswant's Kitchen on Vimeo.

Grilled Chicken

• 1 kg chicken breasts or thighs
• ¾ cup plain yoghurt
• 4 tsp Jaswant’s Kitchen Tandoori Masala
• 2 tbsp lemon juice
• 2 tbsp white vinegar 
• 1 tbsp garlic (minced)
• 1 tbsp ginger (minced)
• 2  tsp salt
• 2 tbsp canola oil
• 1 tsp mango powder (or substitute with 1 tbsp lemon juice)
• ½ tsp Jaswant’s Kitchen Garam Masala

 
Sauce

• 1 kg ripe tomatoes (or 1-28oz can of good quality canned tomatoes)
• ¾ cup whipping cream
• 120 g unsalted butter
• ½ tsp salt
• 1 green chili (minced)
• 1 tsp black pepper (freshly ground)
• ¼ cup cilantro (chopped for garnish) 

Grilled Chicken
Remove skin and wash chicken with cold running water and pat dry with paper towel.  Make deep cuts in chicken. Rub salt and lemon juice all over and into the cuts.

In a bowl combine yoghurt, Jaswant’s Kitchen Tandoori Masala, vinegar, ginger, garlic and 1 tbsp oil. Add chicken to bowl making sure all pieces are covered with mixture. Cover and refrigerate for 24 hours to help the flavours penetrate the chicken.

Bake on middle rack of oven at 450°F on a greased broil pan or grill on BBQ. Cook for 15 minutes basting the chicken occasionally with the marinade (keep extra marinade). Turn pieces and cook for another 10-15 minutes. Sprinkle Jaswant’s Kitchen Garam Masala and mango powder (or lemon juice) on all pieces. Brush with 1 tbsp oil and broil/grill for 3-4 minutes until golden. Remove from oven and let sit for 5-10 minutes. Cut into smaller pieces. Add any pan juices to the remaining marinade and cook on the stovetop until it thickens and add to the tomato sauce (below) for more flavour.

Butter Chicken Sauce
Sauce can be made a day in advance. Remove seeds from tomatoes and chop coarsely. Cook tomatoes on medium heat for 5 minutes in a heavy pot.  Cover and lower heat to simmer. When tomatoes are soft use a hand blender to puree.  Add butter, salt, pepper and green chili. When butter has melted add the cream and mix.

Heat sauce and combine with chicken pieces and the cooked marinade. Simmer for 5-6 minutes. Add ½ of the chopped cilantro. Add more salt and green chili to taste.  Garnish with rest of the cilantro. Serve with basmati rice and naan.

Makes 4-6 servings
Prep Time: 15 min (marinate chicken overnight for best results)
Cook Time: 40 min

How to Make Fresh Homemade Naan - Jaswant's Kitchen from Jaswant's Kitchen on Vimeo.

• 2 cups All purpose flour
• ⅓ cup Skim milk powder
• ½ tsp salt
• 1 and ¼ tsp fast rising yeast
• 1 egg
• ⅛ cup of oil (any light tasting oil such as canola or avocado)
• 1 cup of hot water
• 1 tbsp Nigella seeds (optional)

Preheat oven to 170°F or the lowest temperature possible.

Combine the flour, skim milk powder, salt and yeast into a large mixing bowl and stir to combine.

In a smaller bowl, beat the egg and add in the oil. Gradually add in all the hot water in small amounts so that it does not cook the egg.

Add the wet ingredients to the dry ingredients. Stir to combine until the mixture has the consistency of a wet dough. Let the dough rest for 5 minutes. Now you're going to divide the dough into 5 portions. If the dough is too sticky to handle, add a little more flour to the mixture and combine. Once the right consistency has been achieved (see video above), grease your hands with a bit of oil and divide the dough into 5 portions and place them on a greased baking sheet. Pat them with a bit of oil and cover with plastic wrap.

Turn off the oven and then place the dough in the oven to rise for 2 to 3 hours.

Remove the dough from the oven and preheat the oven to the broil setting.

Grease your hands with some oil and then flatten the dough out into an oval shape on a greased baking sheet. Sprinkle the nigella seeds on top (if using) and pat them in.

Place in the oven on the middle rack for 3 to 4 minutes until there are golden spots on the naan. Then remove and flip over and cook for another 2 to 3 minutes on the other side.

Naan is best when served warm with some butter. It can be eaten with any traditional Indian dish.  

Makes 5 medium sized naan
Prep Time: 30 min (active time) & 2-3 hours to let the dough rise
Cook Time: 5-7 min

• 400 g paneer
• 1 tsp Jaswant’s Kitchen Curry Powder
• ½ tsp salt
• Up to ½ tsp green Chilli (minced)
• 2 tsp ginger (minced or ground to a paste)
• 2 tsp lemon juice
• 2 tbsp whipping cream
• ½ tsp Jaswant’s Kitchen Garam Masala 
• cilantro (for garnish)

Cut the paneer block in half lengthwise and then into ½ inch slices (should make about 20 pieces). In a bowl mix salt, Jaswant’s Kitchen Curry Powder and paneer. Coat the paneer pieces well by tossing.  Add cream, lemon juice, green chili (to taste) and ginger. Mix well and keep aside for at least 30 minutes.  Can be prepared one day ahead and kept refrigerated until ready to cook.

Heat oven at broil setting to 450°F. Cover a baking sheet with foil and grease lightly with oil or cooking spray. Skewer pieces of paneer on a metal skewer and place on greased sheet. Cook in the oven about six inches away from the element.  Turn when pieces become slightly golden brown. Cook the other side until golden about 5-7 minutes, depending upon the efficiency of the oven.

Remove from the oven and sprinkle with Jaswant's Kitchen Garam Masala.

Serve in a platter with mint or tamarind chutney.  Garnish with cilantro.

Makes 5-6 servings
Prep Time: 10 min (Marinate at least 30 min before cooking)
Cook Time: 12 min

Pumpkins are a rich source of many vitamins, minerals and disease fighting phytonutrients including beta carotene. For this dish we recommend using Jamaican pumpkin (shown in the second picture). This particular variety is not as starchy as the North American pumpkin. 

• 1 ½ lbs petha aka Jamaican pumpkin (washed, peeled with seeds removed and cut into 1 inch cubes)
• 1 tbsp Jaswant’s Kitchen Tadka Masala
• 1 tbsp wadhi (optional - see note below)
• 1 tsp  fenugreek seeds
• 2 tbsp oil
• 1 tsp salt
• 1 tsp tomato paste
• ½ tsp Jaswant’s Kitchen Garam Masala
• 1 tsp red chili pepper flakes (optional if you like extra heat)
• ¼ cup water

Pre-heat oven to 350°F degrees on bake setting (use convection option if your oven has it).

On the stove, heat oil on medium heat in an oven safe pan (that has a lid) and fry fenugreek seeds, crushed wadhi (if using) and red chili flakes (if using). When the color of the wadhi and fenugreek seeds starts to change and you can start to smell their fragrance, add the washed and cut up pumpkin. Stir for one minute and add Jaswant’s Kitchen Tadka Masala, salt, tomato paste and water. Mix well and raise heat to high. When the water boils and the mixture is hot and steamy, turn stove off. Cover with a tight fitting lid and place in the middle rack of preheated oven. Cook for 25 minutes.

Remove from the oven and stir.  If any water remains, cook on the stove top on medium high heat to evaporate the water. It may turn mushy but that is normal. Add Jaswant's Kitchen Garam Masala and stir.

Serve hot with a small amount of butter (optional) along with naan or fresh whole wheat chapatti. Serve with vegetable raita to offset the heat in this dish.

This recipe is usually served along with a daal or meat dish to make it a complete meal.  

Note: A wadhi is small ball of spiced lentil and vegetable paste which is fermented and sundried.  It is traditionally used in Punjabi cuisine to enhance the flavour of certain dishes. You can buy this item in most Indian grocery stores.

• 1 cup Basmati Rice
• 2 cups water
• 1 tsp salt
• 1 tbsp canola oil
• Whole spices—1 black cardamom, 1 tsp cumin, 1inch cinnamon stick, 4 cloves, 1 bay leaf

Gently wash and rinse rice only once. Soak rice in 2 cups of water for 15 minutes. Drain and keep the water aside.

Heat oil in a heavy-based pot on medium heat. Add the whole spices and fry until they become fragrant and slightly golden. Watch spices closely to ensure they do not burn which can make this dish bitter. Add strained rice and stir for one minute. Add the drained water and salt and bring to a boil. Cover pot with a tight fitting lid and reduce heat to simmer for 10-12 minutes. If all water has not evaporated, cook for an additional few minutes.  Serve with your favorite curry dish.

Makes 4-5 servings
Prep Time: 5 min (soak rice for 15 min)
Cook Time: 15 min

• 1 cup hard whole wheat flour

•  1/2 cup of water 

To make roti, you’ll also need some additional cooking equipment:  

• A crepe pan or "tava"
• A cooling rack - you can use any sized wire rack that you have available in your kitchen 
• A rolling pin

First, mix together the flour and water with a spoon, until it has a chunky consistency. 

Then knead the dough until it becomes soft, adding more water as needed by wetting your hand. Once the dough is pliable and soft, cover it with plastic wrap and place it in the fridge for 15 minutes. 

After 15 minutes, flour your hands and break off a golf ball sized piece of the dough. Roll into a sphere and then flatten into a disk. As the dough becomes stickier, add more flour to make it less sticky. 

Preheat your crepe pan or tava on medium-high heat for 5 minutes. Also preheat your rack over another burner on high heat. 

Now roll out the disk of dough into a 6 inch circle using a rolling pin. Continue to add flour if the dough becomes sticky. 

Flip the dough between your hands to get the excess flour off. If you don’t remove the excess flour in the pan, it might burn and make for a not so great roti. 

Add the rolled out dough to the crepe pan for about 30 to 45 seconds. Then flip it over. It should have some brown spots on it now. Cook for another 30-45 seconds.

Then transfer the roti to the rack and let it cook until the dough puffs up. Then flip it over and cook on the other side for 10 to 15 seconds.

Roti is best when served warm with some butter. It can be eaten with any traditional Indian dish.

How to Make Tandoori Chicken - Jaswant's Kitchen from Jaswant's Kitchen on Vimeo.

• 400 g (2) skinless chicken breasts
• ½ tsp salt
• 1 clove garlic (minced)
• ½ tbsp ginger (minced)
• 1 lemon
• 2 tsp Jaswant's Kitchen Tandoori Masala
• ¼ cup plain yoghurt
• 1 tsp canola oil
• 1 tsp white vinegar
• Lemon wedges, fresh coriander and sliced red onions to garnish

Wash the chicken in cold running water and pat dry with paper towel. Make deep diagonal cuts with a knife and rub the salt over the chicken breasts, making sure to rub into the cuts as well. Cut lemon in half and squeeze juice over the chicken pieces. Peel and grind garlic and ginger into paste by using a mortar and pestle or food processor. Rub this paste on the chicken and set chicken aside.

In a large bowl make the marinade by mixing Jaswant's Kitchen Tandoori Masala, yoghurt, vinegar and oil. Add the chicken pieces to the marinade making sure they are coated all over. Cover and leave overnight in the fridge to marry the flavors.

Preheat oven to 350 F. Grease the broiler pan before placing the marinated chicken on it to avoid it from sticking. Bake in the middle of oven for 30 - 35 minutes. Do not overcook. Use a meat thermometer (meat is done when it reaches 170 F) or cut the chicken to check if it is done. The meat should be white.

Let the meat rest for 5 minutes while covered. Squeeze more lemon juice over the chicken.

Garnish and serve with chapatti or naan and raita.

Makes 2-3 servings
Prep Time: 15 min (prepared 24 hours in advance)
Cook Time: 40 min

Preheat oven to 400°F on bake setting.

Drizzle oil over chopped vegetables and toss well.  Add salt and Jaswant’s Kitchen Tandoori Masala and mix well.  Bake in the oven on a lined baking sheet for 30-40 minutes stirring occasionally until fork tender.  Season with salt if needed and serve warm with your favourite main dish.  

• 2 cups plain yoghurt
• 1 large tomato (seeded and chopped)
• ¼ English cucumber (seeded and chopped)
• ¼ cup cilantro (chopped)
• ½ tsp black pepper (freshly ground)
• ¼ cup red onion (chopped)
• ½ tsp  Jaswant’s Kitchen Raita Salt

If the yoghurt is watery drain it in a muslin-lined sieve. In a bowl mix all the ingredients and keep covered in the fridge until needed.

Makes 3-4 servings
Prep Time: 10 min
Cook Time: 0 min