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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.
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!
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 |
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 |
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!
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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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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