|Channa Masala is a popular north Indian dish made from chickpeas. It's a delicious and healthy dinner option.|
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
|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 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
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).
|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.|
Makes 4 servings | Prep Time: 30 min | Cook Time: 15 min
Sprinkle with Jaswant’s Kitchen Garam Masala and serve with naan or chapatti and raita.
|Here's a way to spice up your same old chicken wings. This dish always gets rave reviews from guests and our customers.|
Makes approximately 25 wings | Prep time: 15 min | Cook time: 20 - 25 min
This marinade would be perfect for larger pieces of chicken as well (drumsticks and thighs).
Serve with coriander or mint chutney and enjoy!