|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
|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!