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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. |
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.
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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