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Recipes
Aloo Baingan (Potatoes & Eggplant)
$0.00 CAD
| Aloo Baingan is a delicious dish made from Indian eggplants and potatoes. Indian eggplants are the small round variety as shown in the picture. This recipe is one of our favourites because it is so easy to make and presents beautifully. |
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 |
Aloo Gobi (Potatoes & Cauliflower)
$0.00 CAD
Aloo Gobi is a popular dish made from cauliflower and potatoes. This recipe is another one of our favourites because it is so easy to make and so delicious.
Makes 7-8 servings | Prep Time: 10 min | Cook Time: 20 min
Ingredients:
- 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)
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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.
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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.
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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).
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Finish with chopped cilantro, mixing well. Serve with chapatti or naan
Baingan Bhartha (Eggplant Mash)
$0.00 CAD
| Baingan Bhartha is a spicy eggplant mash. It is characterized by a smoky flavor that develops while roasting the eggplant. Eggplants come in many shapes and sizes. For this preparation the best type to use is the Sicilian eggplant which is the large, round and light purple colored variety. |
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Makes 4 servings | Prep Time: 30 min | Cook Time: 15 min
Ingredients:
Directions:
Sprinkle with Jaswant’s Kitchen Garam Masala and serve with naan or chapatti and raita. |
BBQ Chicken Wings
$0.00 CAD
| Here's a way to spice up your same old chicken wings. This dish always gets rave reviews from guests and our customers. |
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Makes approximately 25 wings | Prep time: 15 min | Cook time: 20 - 25 min
Ingredients:
Directions
This marinade would be perfect for larger pieces of chicken as well (drumsticks and thighs).
Serve with coriander or mint chutney and enjoy! |
Bhindi (Okra)
$0.00 CAD
Watch our recipe video to learn how to make Bhindi!
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.
Ingredients:
- 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)
Directions:
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Wash, drain and dry the okra completely by immediately drying each piece with a kitchen towel or paper towel.
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Remove the stem end and cut into 1/2 inch rounds.
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Chop onions to be about the same size as the okra rounds.
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Preheat oven to 350°F degrees (convection if possible).
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In a bowl, toss together all ingredients and mix well.
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Add mixed ingredients in a single layer to a shallow baking dish or baking pan.
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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.
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Okra is cooked when it is soft but not mushy. This makes a great side and tastes delicious with chapatti or naan.
Butternut Squash Soup
$0.00 CAD
This delicious yet easy recipe was sent to us by one of our customers and we are so glad she did (thanks Allison)! It's a great way to spice up the usual butternut squash soup recipe especially when the temperature drops.
Ingredients:
- 1 butternut squash
- 1 medium onion, diced
- 2 carrots, diced
- 2 ribs of celery, diced
- 4 cloves of garlic, minced
- 1 1/2 Tsp of freshly minced ginger root
- 1 can of coconut milk
- 4-6 cups of vegetable broth or water
- 2 Tbsp Jaswant's Kitchen Tadka Masala
- Halve the squash and scoop out the seeds.
- Brush each side with melted butter and sprinkle with salt & pepper.
- Roast in a 425F oven for about an hour, or until a knife is easy inserted into the center. Allow the squash to cool until it can be handled.
- Sautée the onions, carrots, celery, garlic and ginger in some oil with 1 tbsp of the tadka masala until they are soft, about 5 minutes.
- Then scoop out the cooked squash and add to the pot.
- Add the broth or water and the coconut milk and bring to a boil, then turn down the heat and simmer for 10 minutes.
- Blend the soup until smooth. If it's too thick, add more broth or water until the desired consistency is reached. Adjust seasoning as needed.
Chai & Chai Latte
$0.00 CAD
| The tradition of preparing and enjoying masala chai with a loved one is a sacred Indian ritual. Jaswant’s Kitchen Chai Masala is the perfect blend of aromatic spices to complement your choice of tea leaves. |
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Chai Ingredients:
Directions:
Dhoodh Chai (Chai Latte) Ingredients:
Directions:
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Chai Spiced Oatmeal
$0.00 CAD
Add an Indian twist to a breakfast classic by spicing it up with Chai Masala. If you don't have any Chai Masala on hand you can use crushed green cardamom or cinnamon. In this recipe, we use steel cut oats. They take a bit longer to cook, but they are much healthier than instant oats or even rolled oats.
Ingredients:
- 1 cup steel cut oats
- 3 cups milk (or water or almond milk)
- 1/4 tsp Jaswant's Kitchen Chai Masala (or crushed green cardamom or cinnamon)
Directions:
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Add the liquid, oats and spice to a pot on the stove and turn the heat to medium low.
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Stir to combine ingredients. Once the milk is steaming, turn the heat down to minimum and cover the pot with a lid.
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Set the timer for 40 minutes. Then taste to ensure you like the consistency.
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Top with your favourite fruit and serve!
Channa Daal (Split Black Chickpeas)
$0.00 CAD
| Channa Daal is a lentil dish made from split black chickpeas with their skin removed. You can find this type of lentil at most Indian grocery stores. We also have it available for sale in the shop section of our website. This is a great dish to try, especially for vegetarians looking for more protein rich meal options. |
Preheat oven to 350°F on bake setting.
Peel and chop gourd into ¾ inch pieces. Wash and keep aside. Inspect lentils for any foreign substances (small stones etc), wash in cold water and drain.
Bring water to a boil in a deep sauce pan. Add channa daal, gourd, wadhi (optional), green chilies, and Jaswant’s Kitchen Tadka Masala. Bring to a boil again, cover and place in pre heated oven. Cook for 1 hour.
Remove from oven and place pot on stovetop. Turn the heat up if it is too watery to evaporate some of the liquid at the end of cooking. Keep stirring occasionally until desired consistency is achieved. Finish with Jaswant’s Kitchen Garam Masala.
Serve with chapatti. You may add ½ tsp butter for flavour if you like.
Note: A wadhi* is small ball of dried spices that is traditionally used in Punjab for certain dishes to enhance flavours. You can buy this item at any Indian grocery store.
Nutritional Tip: Channa daal is very low on the glycemic index. It is an ideal food
for diabetics.
Makes 4-6 servings
Prep Time: 10 min
Cook Time: 1 h 30 min
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Channa Masala
$0.00 CAD
| Channa Masala is a popular north Indian dish made from chickpeas. It's a delicious and healthy dinner option. |
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NOTE: If using canned chickpeas, rinse before using and do not add salt to the dish until the end to taste.
TIP: If using dry beans boil a bigger batch and freeze for future use.
Cooking the dry beans: Soak the dry chickpeas in salted water overnight. The next day, pre heat the oven to 350°F and bring the beans in salted water to a boil on the stove. Cover the pot with a lid and place in preheated oven. Set the cook timer to 1.5 hours. Cooking beans in the oven eliminates the need to constantly check the pot. It cooks evenly and is less likely to burn. The beans should break easily when pressed. You may need to adjust the cooking time according to the efficiency of your oven or stove. Drain the beans, keeping the cooking water aside.
Masala mixture: Heat pot on medium high heat. Add oil & fry garlic and ginger for 1-2 minutes until golden. Add 1⁄2 cup water, Jaswant’s Kitchen Tadka Masala, salt, tomato paste, tomatoes and stir. Drain and rinse chickpeas if they are canned. Cook until the tomatoes soften, then add chickpeas. Stir and cook for 2-3 minutes then add 2 cups of hot water. Once it comes to a rolling boil, reduce heat to medium, cover and cook for 15 minutes stirring occasionally. Add more water if needed, then add lemon juice and cook for another few minutes. Add the Jaswant’s Kitchen Garam Masala and stir. Adjust salt to taste and finish with chopped cilantro. Mixture should be slightly saucy at the end. Serve with poori, naan or chapatti with a side of salad or vegetable raita. Mint and tamarind chutney are good accompaniments.Makes 6-8 servings
Prep Time: If using dry chickpeas - 1h 30 min (start 24 hours before)
Prep Time: If using canned chickpeas - 5 min
Cook Time: 30 min
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Chicken Biryani
$0.00 CAD
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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. |
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Ingredients for Chicken 1 kg Chicken pieces (bone-in, skinless) 1 Onion diced (medium) 2 tbsp Garlic paste or finely grated 2 tbsp Ginger paste or finely grated 2 tbsp Tomato paste ¾ cup Plain Yogurt 3 tbsp Jaswant’s Kitchen Tadka Masala 4 tbsp Oil ¼ tsp Nutmeg grated or ground ¼ tsp Mace powder 1 Dry red Serrano chili crushed (recommended for more heat) 1 tsp Salt (or to taste) Whole Spices (see below)
Whole spices for Chicken (available for purchase in our online store) Ingredients for Rice
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
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 |
Chicken Curry
$0.00 CAD
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How to Make Chicken Curry - Jaswant's Kitchen from Jaswant's Kitchen on Vimeo. |
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| Chicken curry is Indian comfort food at its best. The aromas and flavours are a delight to the senses. Traditionally chicken curry is time consuming and complicated to make, however, Jaswant’s Kitchen Tadka Masala allows you to make it in a few easy steps. | |
Wash the chicken in cold running water, pat dry with paper towel. Rub Jaswant’s Kitchen Tadka Masala all over chicken pieces and set aside.
Heat a heavy pot on medium-high heat. Add oil and fry the whole spices, if using, for 2-3 minutes until fragrant and golden. Be careful not to let them burn. Add onion and fry for 2-3 minutes until translucent.
Add the chicken and cook until pieces are brown on all sides (not cooked all the way through). Add ginger, yoghurt, and tomato paste. Mix well and cover with a tight fitting lid. Cook for 5 minutes then stir again. There should now be some liquid in the pot. Cover again, reduce heat to medium low and cook for another 30 minutes, stirring occasionally, and add water if you find the curry is too thick. It’s a matter of preference. Check to make sure the chicken is cooked all the way through. Taste and add salt if desired.
Add Jaswant’s Kitchen Garam Masala and mix. Garnish with chopped cilantro and serve with naan, chapatti or rice.
Makes 2-3 servings |
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Daal Masoor (Red Lentils)
$0.00 CAD
Watch how to make our Daal Masoor (Red Lentil Soup)!
Daal Masoor is a delicious and healthy red lentil dish. It can be eaten alone as a hot soup, or with rice, yogurt and salad to make it a complete meal. Our version of this recipe is so easy to make.
Makes 5 servings | Prep Time: 5 min | Cook Time: 30-40 min
Ingredients:- 4 cups water
- 1 cup red lentils
- 1 tbsp Jaswant's Kitchen Tadka Masala
- 1 tsp salt (or to taste)
- ¼ cup cilantro (chopped)
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¼ tsp Jaswant's Kitchen Garam Masala
- Rinse the red lentils under water. Bring 4 cups of water to a boil.
- Add the lentils, salt and Jaswant's Kitchen Tadka Masala
- Reduce heat to medium. Let simmer for 30-40 minutes or until the mixture becomes thick and the lentils lose their shape.
- Add Jaswant's Kitchen Garam Masala and stir.
- Sprinkle with cilantro and serve over basmati rice or with naan or roti, and raita.
Fruit with Raita Salt
$0.00 CAD
| Our Raita Salt can be sprinkled on the fruit of your choice with some lemon or lime juice to make a tangy snack or dessert. |
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 |
Gajjar Mattar (Carrots & Peas)
$0.00 CAD
| This is one of my favorite winter vegetable dishes. I love serving it with Makki di roti (corn flatbread) and ginger-chili pickle. There is an Indian variety of carrots that are red (almost maroon) and sweet. These carrots taste very different than the carrots we normally find available in most grocery stores here in Canada. You can sometimes find them in Indian grocery stores. If you can find them, give them a try! |
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 |
Goat or Lamb Curry
$0.00 CAD
| Goat Curry is a traditional north Indian dish that we ate on special occasions as children. This is my husband's favorite dish so these days I make it pretty often. You can use lamb or beef if you are not able to find goat. |
Whole spices
Preheat oven to 350° F on bake setting. Wash meat under cold running water, drain and pat dry. In a bowl, mix meat with Jaswant’s Kitchen Tadka Masala.
Heat oil in a heavy oven proof pot on medium heat on stove top. Add whole spices and cook until golden and fragrant. Add meat and brown on all sides for about 5 minutes. Add onions, garlic, and ginger. Stir for 2 minutes. Add salt, yoghurt, and tomato paste. Mix and cover with a tight fiting lid for 5 minutes. Stir and add 1/2 cup of water and bring to a boil. Remove from stovetop, cover and cook in the pre-heated oven on the middle rack for 60-75 minutes.
If the meat is tender and breaks easily with a spoon it is ready. The cooking time depends on the quality of the meat and the efficiency of your oven. If meat is still tough, cook the curry for longer. If you like more gravy, add more hot water and boil on stovetop until desired thickness is achieved. Add additional salt and crushed hot chilli to taste. Crush the kasoori methi (optional) and sprinkle over the curry. Add Jaswant’s Kitchen Garam Masala. Whole spices are added for flavour and may be removed before serving. Mix and serve in a deep bowl and garnish with cilantro. Serve with basmati rice, chapatti or naan accompanied by a salad and plain yoghurt or raita.
*Kasoori methi is dried fenugreek leaves. It adds depth to the curry and is available in any Indian grocery store.
Tip: You can also make this recipe using lamb or beef instead of goat.
Makes 4 servings
Prep Time: 15 min Cook Time: 60-75 min |
Green Beans & Potatoes
$0.00 CAD
| This is another classic vegetarian dish. I love to go to my local farm in the summer and get fresh green beans for this recipe. It's light, healthy and tastes great! |
Wash green beans and drain. Wash and scrub potatoes to remove dirt.
Remove the stem ends and cut beans into ¼ inch pieces. Peel potatoes (if desired) and cut into one inch pieces. Heat a heavy pot on medium high heat. Add the oil and fry the beans for about 4 minutes until the color of the beans has changed. Add salt, Jaswant's Kitchen Tadka Masala, water and the potatoes. Cook for 2 minutes. Add the ginger and tomatoes. Cover, lower heat to simmer and continue to cook until potatoes are cooked through (about 30 minutes). Finish by sprinkling with Jaswant's Kitchen Garam Masala.
Serve with roti or naan and raita.
Makes 4 servings
Prep Time: 10 min
Cook Time: 35 - 40 min
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Grilled Curry Shrimp
$0.00 CAD
| Impress guests with with exotic, delicious and easy to make appetizer. |
Preheat oven to broil setting at 450°F. If using jumbo shrimp, leaving shell on, devein shrimp and then butterfly by cutting about ¾ of the way through the flesh all the way to the tail. Split the shrimp open and lay flat shell side down. Spread on baking sheet lined with parchment paper.
If using medium sized shrimp, remove shell but leave tail on and then devein. You’ll need to skewer these shrimp to grill them. If using wooden skewers be sure to soak them in water for at least 30 minutes before use.
Sprinkle garlic salt, curry powder and chilli chutney (if using) over shrimp and then drizzle with olive oil. Let stand 15 minutes or longer for better flavour. If using medium sized shrimp, skewer them now. Broil in oven about six inches away from the element until they turn pink. Check often so that they do not over cook.
Makes 3-4 servings
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. |
Grilled Masala Lamb Chops & Mint Chutney
$0.00 CAD
This grilled lamb chop recipe is decadent and delicious. It's a great finger food dinner parties. Try it with the mint chutney below and you'll have a dish guests will be raving about.
- 1 rack of lamb, frenched (750 g, about 8 single chops)
- 2 tbsp Jaswant's Kitchen Tandoori Masala
- 1½ tbsp Jaswant's Kitchen Tadka Masala
- ½ tsp Jaswant's Kitchen Curry Powder
- 1 tbsp water
- 2 tbsp vegetable oil
- 1 tsp white vinegar
- 1 tsp lemon juice
- 1 tsp ginger (minced)
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Preheat the oven on the broil setting.
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Wash the rack of lamb under cold running water and pat dry. Cut the rack into individual chops. This should make about eight individual pieces. To save some time, ask your butcher to french and cut the rack for you. Wrap aluminum foil on the bone ends to avoid charring.
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Combine all ingredients in a bowl except for lamb chops. Lightly coat a baking sheet with oil. Lightly rub oil on the lamb chops making sure to only coat the meat and not the bone tips. Coat lamb with marinade and set aside for 10-30 minutes.
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Cook the chops by placing the baking sheet about 10 inches away from the element. Cook for 4 minutes on each side or to desired doneness. Remove from the oven. Place lamb chops on a plate and cover with tin foil, allowing meat to rest for 5 minutes before serving.
Makes about 1 cup | Prep time: 10 min | Cook time: 0 min
Ingredients:
- 1 cup mint leaves (lightly packed and stems removed)
- 1 cup cilantro (roughly chopped and lightly packed)
- 1 tsp salt
- 2 tsp lemon juice
- ¼ tsp sugar
- 1 Serrano chili
- 1 cup sweet Vidalia onion (roughly chopped)
- Wash mint and cilantro. Remove the mint leaves from the hard stems and use only the leaves. Coarsely chop cilantro.
- Peel and chop onion into large chunks. Remove the stem of the serrano chili.
- Begin by blending the onion, salt, lemon juice, sugar and chili in a blender or food processor. Then add the mint leaves and cilantro and continue to blend all the ingredients together to form a fine paste.
- If the chutney has a chunky consistency, add 1-2 tablespoons of water and then continue to blend until the chutney is very smooth.
Grilled Salmon Tadka
$0.00 CAD
Grilled Salmon Tadka is one of our easiest and most delicious recipes. This is a weeknight staple at my house.
Makes 2 servings | Prep Time: 5 min | Cook Time: 5-7 min
Ingredients:
- 225 g salmon fillet
- 1 tsp Jaswant’s Kitchen Tadka Masala
- ¼ to ½ tsp oil
Directions:
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Pre-heat oven on broil setting.
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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.
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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.
Gulab Jamun
$0.00 CAD
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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! |
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For Gulab Jamun
For syrup
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 |
Halibut Masala
$0.00 CAD
| This grilled halibut dish is such a simple and delicious meal that will surely impress your guests. You can substitute any white fish of your choice. |
Preheat oven to broil setting.
In a small oven proof frying pan, heat butter on medium heat on stove top until just melted. Turn off the heat and then pour the butter in a small bowl leaving about 1/3 in the pan.
In another small bowl mix spices with lemon juice and water to form a paste. Set aside.
Wash fish in cold water and pat dry with a paper towel. Place it in the buttered pan, turn once or twice to coat with butter. Pour the masala mixture on top of the fish to cover completely. Set aside for 10 minutes.
Pour remaining butter over the fish in the pan. Place the pan in the oven about 10 inches away from the element. After about five minutes, baste the fish with the butter in the pan. Cook for another 5 minutes, being careful not to overcook the fish. Remove pan from the oven and plate the fish. Finish with spiced butter from the pan. Serve with basmati rice and salad.
Makes 2 servings
Prep Time: 15 min
Cook Time: 10 min
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Indian Inspired Lemonade with Mint & Ginger
$0.00 CAD
Check out our recipe video to make an Indian inspired lemonade! This mint & ginger lemonade is so easy to make and so delicious for the summer.
Ingredients:
- 1/2 cup (packed) chopped fresh mint leaves
- 1/3 cup chopped fresh ginger
- 1/3 cup honey
- 2 cups boiling water
- 1/3 cup fresh lemon juice
- 1 1/2 cups cold water
- Jaswant's Kitchen Raita Salt
- Ice cubes
- Fresh mint leaves for garnish
Directions:
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Wash and chop fresh mint leaves and add them to a medium sized bowl
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Peel some ginger, chop it coersely and add to the bowl
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Add honey and boiling water to the bowl. Let the mixture steep for 30 minutes
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Juice the lemons in the meantime
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Strain the mint and ginger mixture. Squeeze out any extra liquid
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Transfer the liquid into a pitcher, add lemon juice and cold water
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Top off lemonade with mint leaves and Jaswant's Kitchen Raita Salt to garnish
Indian Inspired Summer Cocktail
$0.00 CAD
This EASY Indian-inspired summer cocktail is the perfect thing to serve to guests you want to impress. The Indian inspiration comes from our all natural Raita Salt.
Ingredients:
- 1 oz Vodka
- 1 oz Elderflower Liqueur (St-Germain)
- 1 oz freshly squeezed grapefruit juice
- A splash of freshly squeezed lime juice
- Jaswant's Kitchen Raita Salt to rim your cocktail glass
Directions:
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Add the first 4 ingredients to a cocktail shaker with ice and shake!
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Rim a cocktail glass of your choice with Jaswant's Kitchen Raita Salt
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Pour the drink in the glass with plenty of ice
Kheer (Rice Pudding)
$0.00 CAD
| Kheer is a milk-based Punjabi dessert that is creamy and delicately flavored with spices and the fragrance of rice. This very popular dish is served at religious functions, weddings and other festive events. The garnish of edible silver leaves and pistachios make it look like a dish fit for an Indian king. It may be eaten hot or cold. |
Pour into a serving bowl. If using silver leaf, apply now. Garnish with pistachios. Makes 4-5 servings |
Lamb Kebabs
$0.00 CAD
| Kebabs are easy, delicious and versatile. Bake them, BBQ them, serve as an appetizer or as a main and freeze them already mixed and formed for a quick weeknight meal. |
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:
Serves: 8 as a main meal |
Mahn Di Daal (Black Lentils)
$0.00 CAD
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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. |
Preheat oven on bake setting at 350°F.
Bring water to a boil on the stove in an oven safe pot or dutch oven. Wash and drain the lentils. Add lentils to the boiling water along with salt and Jaswant’s Kitchen Tadka Masala. Cover and place the pot on the middle rack of the preheated oven. Set the cook time for 1 hour and 20 minutes. Cooking time may vary greatly depending on oven. If lentils are not yet soft, add more water if needed and cook longer.
Remove from oven. Add Jaswant’s Kitchen Garam Masala and chopped cilantro. Serve hot with a dollop of butter and with chapatti or naan.
This dish can also be made in a slowcooker or crockpot. Combine water, lentils, Jaswant's Kitchen Tadka Masala and salt in slowcooker and cook on high for 6-8 hours. Finish with Jaswant's Kitchen Garam Masala and cilantro and serve as described above.
Makes 4-5 servings
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Mango Lassi (Yogurt Smoothie)
$0.00 CAD
Mango lassi is a refreshing yogurt based smoothie that is perfect for the summer. This drink is only as good as the mangoes you use in it, so make sure you choose the best mangoes you can find.
- 2½ cups ripe mango (peeled and chopped - about 2 to 3 mangoes)
- 1 cup plain yogurt
- 3 cups ice
- ½ cup milk
- ½ water (or more depending on your preference)
- 4 tbsp sugar
- Peel and chop mangoes.
- Then add all ingredients to a blender and blend at high speed until mixture is smooth. If you find it too think simply add more water until the desired consistency is achieved.
Mango Salsa
$0.00 CAD
| This mango salsa is a great accompaniment to our BBQ Chicken Wings or Spicy Chicken Burgers. |
Combine all ingredients and adjust salt to taste. Enjoy with tortilla chips or as a tangy side dish with your favourite BBQ recipes such as our Spicy Chicken Burgers or Chicken Wings. Prep Time: 10 min.
Cook Time: 0 min. |
Masala Egg Bhurji (Scramble)
$0.00 CAD
Scrambled eggs are a very easy dish that can be taken to the next level with spices and herbs. This dish great for a weekend brunch or even quick weekday breakfast. This recipe is extremely forgiving so feel free to change up which vegetables you use or to turn it into a frittata.
- 3 Eggs
- 1 Tomato, chopped
- 1 tsp Ginger, chopped finely
- 1 Thai green chili minced (optional)
- 1 tsp Jaswants Kitchen Tadka Masala
- 1 tsp Oil or ghee (Ghee imparts a very nice nutty flavor)
- Salt to taste
- 1 tbsp Cilantro – finely chopped (optional)
Crack the eggs into a bowl. Add salt to taste, a teaspoon of water or milk and cilantro (if using) and beat with a fork or whisk.
Heat a frying pan on medium high heat for 1-2 minutes. Add ghee or oil then add tomatoes, ginger and minced chili if using. Cook for approximately two minutes or until tomatoes soften. Add Tadka Masala and stir until spice blend is evenly distributed. Now pour the beaten eggs into the frying pan and keep stirring gently. When the eggs start to coagulate lower heat to med low. Keep folding the eggs gently with a spatula until cooked completely but not dry.
Serve with toast or make a burrito with any flatbread.
Prep time: 5 min
Cook time: 5 min
Mattar Paneer
$0.00 CAD
| Mattar Paneer is a dish made from peas and paneer, which is an unripened fresh cheese. You can find paneer at most Indian grocery stores as well as at some larger grocery retailers such as Costco. |
Cut the paneer into ¾ inch cubes and toss with 1 tbsp Jaswant's Kitchen Tadka Masala and set aside. Heat a heavy based pot on medium heat. Add ¼ cup water to the pot and mix in 1 tbsp Jaswant's Kitchen Tadka Masala, salt and oil. Stir until mixture starts to bubble, add tomato paste and mix well. If mixture starts to dry up add water as needed. Add peas and mix well into masala mixture. If using fresh peas cook for 5 minutes and if using frozen peas cook until they thaw. Add paneer and cook until mixture is hot. Add 1-2 cups water according to the desired consistency. Bring mixture to a boil, lower heat and simmer covered or place in a preheated oven (350°F) for 20 minutes. Season with additional salt to taste. Finish with Jaswant's Kitchen Garam Masala, cilantro, kasoori methi and cream (if using). Serve over rice or with naan/chapatti. Optional: Traditionally the paneer cubes are pan-fried separately until golden before adding to the masala. Makes 5-6 servings. Prep Time: 5 min Cook Time: 20 min |
Mint Chutney
$0.00 CAD
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Mint chutney is a delicious condiment that can be eaten with Indian appetizers such as pakora or paneer, with Indian main dishes such as daal or aloo gobi, or with any grilled meat. You can even spread it on a sandwich! It adds a ton of flavour to anything you make. It's really easy to make and really healthy too.
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Wash mint and cilantro. Remove the mint leaves from the hard stems and use only the leaves. Coarsely chop cilantro. Peel and chop onion into large chunks. Remove the stem of the serrano chili. Begin by blending the onion, salt, lemon juice, sugar and chili in a blender or food processor. Then add the mint leaves and cilantro and continue to blend all the ingredients together to form a fine paste. If the chutney has a chunky consistency, add 1-2 tablespoons of water and then continue to blend until the chutney is very smooth.
This chutney can also be added to plain yoghurt with a bit more salt to make a mint chutney dip. Can be refrigerated for up to 5 days.
Makes about 1 cup
Prep time: 10 min
Cook time: 0 min
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Murgh Makhani (Butter Chicken)
$1.00 CAD
|
How to Make Butter Chicken - Jaswant's Kitchen from Jaswant's Kitchen on Vimeo. |
| Murgh Makhani, more commonly known as Butter Chicken, is a delicious dish of grilled chicken simmered in a rich buttery tomato sauce that’s very popular during the holidays. We've cut down on the amount of butter and cream used in this dish to make it a bit healthier than what you'll find in most restaurants. |
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Grilled Chicken
Grilled 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 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 |
Naan
$0.00 CAD
Make fresh homemade naan at home using your oven! This recipe is so delicious and easy. You'll never buy store bough naan again! The recipe calls for nigella seeds but they are optional and the recipe still turns out great without them.
Makes 5 medium sized naan | Prep Time: 30 min (active time) & 2-3 hours to let the dough rise | Cook Time: 5-7 min
Ingredients:
- 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)
Directions:
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Preheat oven to 170°F or the lowest temperature possible.
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Combine the flour, skim milk powder, salt and yeast into a large mixing bowl and stir to combine.
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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.
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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.
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Turn off the oven and then place the dough in the oven to rise for 2 to 3 hours.
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Remove the dough from the oven and preheat the oven to the broil setting.
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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.
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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.
Paneer Tikka
$0.00 CAD
| Paneer is an unripened fresh cheese that does not melt. When cooked it becomes soft and delicious. In our family we serve this dish at special occasions. You can find paneer at most Indian grocery stores as well as at some larger grocery retailers. |
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. Remove from the oven and sprinkle with Jaswant's Kitchen Garam Masala. Makes 5-6 servings |
Petha (Pumpkin)
$0.00 CAD
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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. |
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. Makes 4 servings Prep Time: 10 min Cook Time: 30 min
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Quick & Easy Kulfi Popsicle
$0.00 CAD
In this video, we'll show you how to make a really easy version of Kulfi (an Indian ice cream) and I'll show you how to make it into a cute popsicle for a great presentation!
Ingredients:
- 2 cups whole milk
- 1/2 cup sweetened condensed milk
- 1/4 cup skim milk powder
- 1/8 teaspoon Jaswant’s Kitchen Chai Masala
- 1/4 cup roasted & chopped pistachios
Directions:
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Add whole milk, sweetened condesnsed milk and skim milk powder into a pot
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As it boils, add Jaswant’s Kitchen Chai Masala
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Whisk all the ingredients together until the mixture is steaming. Transfer the mixture into a freezer bowl
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While the kulfi freezes, take pistachios out of their shells. Put them in a pan on the stove (low heat). Dry roast them and chop into small pieces
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Take out the frozen kulfi and whisk the mixture inside the bowl. This will help make the kulfi creamier by breaking up the ice. Use a kulfi mold or disposable dixie cup and spoon the mixture into the cup. Fill up almost top the top and stick a popsicle stick or wooden skewer in the middle of the cup
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Freeze for 4 hours. Peel the dixie cup from the kulfi and enjoy!
Raj Mah (Kidney Beans)
$0.00 CAD
| Raj Mah is a dish made from kidney beans. It is a hearty meal that I love to serve in the winter time. |
Whole Spices
NOTE: If using canned kidney beans, rinse before using and do not add salt to the dish until the end to taste.
TIP: If using dry beans boil a bigger batch and freeze for future use.
Cooking beans: Soak dry beans in 3 cups of water with salt overnight. The next day, pre heat the oven to 350°F and bring the beans in salted water to a boil on the stove. Cover the pot with a lid and place in preheated oven. Set the cook timer to 1.5 hours. Cooking beans in the oven eliminates the need to constantly check the pot. It cooks evenly and is less likely to burn. The beans should break easily when pressed. You may need to adjust the cooking time according to the efficiency of your oven or stove. Drain the beans.
Instant Pot: Add dry beans (no need to pre-soak) to the pot with 3 cups of water (or enough to cover beans by 1 inch) and pressure cook for 35 mins. While beans are cooking, prepare the masala mixture (below). After 35 mins of pressure cooking, quick release the pressure and add the masala mixture to the pot. Boil mixture with lid open on saute function to thicken the sauce and adjust salt as needed.
Masala mixture: Heat oil in a pot on medium heat and add the whole spices. Fry until golden and fragrant, ensuring that spices do not burn. Add Jaswant’s Kitchen Tadka Masala and ginger and stir. Add tomatoes. If using tomato paste instead of fresh tomatoes, add ¼ cup water as well. Cook until tomatoes are soft and the mixture thickens.
Now add the cooked beans and ½ cup of water. If using canned beans, add an extra 1/2 cup of water. Cover and let simmer at medium low for 20 minutes. Add the mango powder if using. Finish with Jaswant’s Kitchen Garam Masala and garnish with cilantro. Serve with rice, yoghurt and salad.
TIP: This recipe can easily be made in a slow cooker. Add dry beans (no need to soak), salted water and set on high for 6-8 hours. Make masala mixture as directed and finish the dish in 30 minutes at the end of the day when you get home from work.
Makes 2-3 servings
Prep Time: If using dry beans - 1h 30 min (start 24 hours before)
Prep Time: If using canned beans - 5 min
Cook Time: 30 min
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Rice Pulao
$0.00 CAD
| Pulao is a dish that was popular in ancient royal Indian kitchens. It is rice cooked with meat, vegetables, nuts or simply spices to flavour the rice. In this recipe we’ve kept things simple and have used whole spices. |
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 |
Roasted Brussel Sprouts
$0.00 CAD
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We are always looking for ways to add more green veggies to our diet and we love putting an Indian twist on things. This delicious, easy and mild dish is the perfect side for any occasion. |
Preheat oven to 425°F on the roast/bake convection setting.
Wash and cut your brussel sprouts in half lenghtwise through the stem. Toss brussel sprouts with EVOO (extra virgin olive oil) and a generous sprinkle of Jaswant's Kitchen Raita Salt.
Place on a baking sheet and roast in the oven for 15-20 mins or until the edges become brown and crispy. Add more raita salt to taste once cooked.
Tip: Add pieces of pancetta when roasting for the meat eaters in your life.
Makes 7-8 side servings
Prep Time: 5 min
Cook Time: 15-20 mins
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Roti
$0.00 CAD
Watch our recipe video to make Roti!
Make fresh homemade roti (also called chapati or fulka). This is the most common flatbread eaten in most Indian households. It takes a bit of practice to get the roti to be perfectly round, but regardless of the shape, it is delicious! The best way to learn how to make this is by watching our video tutorial above, or take a look at our blog post where we show the steps in pictures.
Ingredients:
- 1 cup hard whole wheat flour
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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
Directions:
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First, mix together the flour and water with a spoon, until it has a chunky consistency.
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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.
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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.
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Preheat your crepe pan or tava on medium-high heat for 5 minutes. Also preheat your rack over another burner on high heat.
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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.
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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.
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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.
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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.
Saag Paneer
$0.00 CAD
| Saag Paneer is a traditional and very nutritious meal made from spinach and paneer which is an unripened fresh cheese that does not melt. You can find paneer at most Indian grocery stores as well as at some larger grocery retailers. |
Whole Spices
Wash spinach in a container full of water two or three times until no sand is seen at the bottom of water. Spin dry and mince in a food processor. Set aside. Remove paneer from package. Cut into ½ inch cubes.
Heat the oil in a heavy base pot on medium high heat. Add whole spices, keep stirring until golden and fragrant. Add ginger and garlic and fry for 1-2 minutes. Add chili if using, salt and Jaswant’s Kitchen Tadka Masala. Stir and add 3 tbsp water. Add tomato paste and fry for 1 minute. Add the paneer pieces and mix well to coat with masala. Add the spinach, mix gently and cover. Lower heat to medium low. Cook for about 20 minutes. Remove lid and raise the temperature to medium high again to let any remaining water evaporate. Finish with Jaswant’s Kitchen Garam Masala, mix and serve with chapati, naan or rice.
Makes 4-6 servings
Prep Time: 10 min
Cook Time: 30 min
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Spicy Chicken Burgers
$0.00 CAD
| Here's a way to spice up a summer favourite - burgers! |
Mix all ingredients together well and form evenly sized burgers*. Preheat BBQ on high heat until hot. Rub cooking grates with oil. Turn off one set of burners and cook burgers on indirect heat** until internal temperature reaches 165°F. Serve on a bun with your favourite burger toppings. * If you prefer, you can form the meat into kebabs and serve in a pita with your favourite toppings. ** Turn off the set of burners where you are cooking the burgers and keep remaining burners on high Makes 4 large burgers or 12 sliders
Prep time: 15 min Cook time: 15 min (depending on thickness of burgers) |
Suki Mahn Daal (Split Urad Lentils)
$0.00 CAD
| Suki Mahn Daal is a lentil dish made from split urad lentils. This is a great dish to try, especially for vegetarians looking for more protein rich meal options. Split urad lentils can be found in all Indian grocery stores. We also have them available for sale on our website. |
Carefully check lentils for impurities or foreign substances (small stones etc). Wash in cold water and drain. Soak in 2 cups of water for 30 minutes.
Heat a saucepan on medium high heat. Add oil and fry crushed wadhi until fragrant and golden about 1 minute. Add Jaswant’s Kitchen Tadka Masala.
Cook for about 30 seconds. Drain the water from the lentils and keep aside. Add lentils to the pan and fry for 2-3 minutes. Add salt and remaining strained water. When water starts boiling, cover and lower heat to simmer. Cook for 10-15 minutes until the lentils have soaked up all the water like rice. Lentils should be soft to touch but still keep their shape. If lentils are cooked but still watery, cook uncovered to evaporate any remaining liquid. All the lentil grains should appear to be separate.
If you are not using the crushed wadhi, then add Jaswant’s Kitchen Garam Masala at the end prior to serving.
Garnish with cilantro and serve with chapatti and salad.
Tip: This dish is typically served with a small dollop of butter.
Note: A wadhi is small ball of dried spices that is traditionally used in Punjab for certain dishes to enhance flavours. You can buy this item at any Indian grocery store.
Makes 4-6 servings
Prep Time: 30 min
Cook Time: 25 - 30 min
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Tandoori Chicken
$1.00 CAD
Watch our recipe video to learn how to make Tandoori Chicken!
Tandoori Chicken is probably the most popular & recognizable dish from Northern Indian cuisine. It gets its name from the way the chicken is cooked, which is in a tandoor or clay oven. The marinade is a yogurt based sauce with a blend of many aromatic spices lending to intense flavour. Even if you don;t have a tandoor lying around the house, you can still make tandoori chicken at home by using your oven or barbeque and Jaswant's Tandoori Masala. This spice blend is all natural and contains no artificial ingredients or food colouring leaving it with a beautiful deep yellow colour.
Makes 2-3 servings | Prep Time: 15 min (prepared 24 hours in advance) | Cook Time: 40 min
Ingredients:- 400 g (2) skinless chicken breasts
- ½ tsp salt
- 1 clove garlic (minced)
- ½ tbsp ginger (minced)
- 1 lemon
- 2 tsp Jaswant's Tandoori Masala
- ¼ cup plain yoghurt
- 1 tsp canola oil
- 1 tsp white vinegar
- Lemon wedges, fresh coriander and sliced red onions to garnish
Directions:
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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.
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Cut lemon in half and squeeze juice over the chicken pieces.
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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.
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In a large bowl make the marinade by mixing Jaswant's 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 flavours.
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Preheat oven to 350 F.
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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.
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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.
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Let the meat rest for 5 minutes while covered. Squeeze more lemon juice over the chicken.
Tandoori Root Vegetables
$0.00 CAD
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This vegan recipe is a delicious side that can be paired with other Indian dishes or even with non-Indian meals to spice things up. We have used sweet potatoes, potatoes and turnips but any root vegetables will work. |
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6 cups root vegetables cut into 1” cubes (sweet potato, potato, turnip)
1 ½ teaspoons Jaswant’s Kitchen Tandoori Masala
½ teaspoon kosher salt (add more to taste)
1 ½ tablespoons oil
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.
Makes 4-5 servings
Prep time: 10 min
Cook time: 30-40 min
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Tandoori Vegetable Skewers
$0.00 CAD
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This is a simple and delicious vegan side dish that can be served with your favorite grilled protein. |
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Preheat oven to broil or BBQ on high.
Clean mushrooms with a soft vegetable brush or damp cloth and remove stems. Wash and cut red peppers into pieces approximately the size of the mushrooms. Peel and cut onion in half and then into quarters. Separate the onion layers.
Combine ginger, spices, salt and oil in a bowl and mix well. Toss vegetables with spice mixture. Add vegetables to skewers alternating each vegetable.
Broil in the oven approximately 10 inches away from element for 6 minutes. Turn skewers and cook for another 6 minutes or until desired doneness is achieved. If using the BBQ turn off one set of burners and keep remaining burners on high. Cook skewers over indirect heat (over burners that are off) for 12 minutes or until cooked through, turning occasionally.
Season with additional salt if needed. Serve with your favourite main course. Perfect for summer BBQs.
Makes 4 servings
Prep time: 10 min (soak wooden skewers in water for 20 min in advance)
Cook time: 10-15 min
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Vegetable Pakora
$0.00 CAD
Ingredients:
- 1 cup chickpea flour (called "besan" in Indian grocery stores)
- 1 teaspoon salt
- 1 ½ teaspoons ground cumin
- ¼ teaspoon chili flakes
- 1 teaspoon Jaswant’s Kitchen Garam Masala
- 2 teaspoon mango powder (or substitute with 1 tablespoon lemon juice)
- 5/8 cup water
VEGETABLES
Ingredients:
- 1 medium potato
- 1 small eggplant
- 1 zucchini
- 1 medium onion
- 3-4 cups oil for frying
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Peel and slice the potato into 1/8 inch this slices. Thinner slices are better as they will cook easily. Cut the eggplant and zucchini into ¼ inch thick slices. Cut onion into ½ inch thick slices and then separate the rings
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Arrange vegetables on a platter or bowl. Sprinkle 1 tsp salt.
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Sift the chickpea flour into a mixing bowl and then add the dry spices and mix with a whisk. Then add the water and continue to whisk until it is smooth. Add additional water in 1 tablespoon portions if needed. You want the batter to have a thick consistency but still be liquid.
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Heat the oil in a pot or wok on medium high heat for 4-5 minutes until the temperature of oil reaches 350F degrees. Use a candy thermometer for best results. Or test by letting a drop of batter into the oil. If the batter floats to the top right away the oil is ready. If it sinks, the oil is not hot enough yet.
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Dip the vegetable pieces one by one into batter, shake off excess and then carefully place them into the hot oil. Do not overcrowd the pot. Keep turning and stirring the pakoras with slotted spoon so that they are cooked evenly on all sides. When golden brown, remove from oil and place on platter lined with paper towel.