|Raj Mah is a dish made from kidney beans. It is a hearty meal that I love to serve in the winter time.|
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
|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!