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.
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
|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.|
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).
Finish with chopped cilantro, mixing well. Serve with chapatti or naan.
Makes 7-8 servings
Bhindi (okra or lady's finger) is a summer vegetable that is quite popular in Indian cuisine. I’ve simplified this recipe by cooking it in the oven. It turns out great this way and requires less attention.
It is important to cook okra without water. Cooking it with moisture causes the okra to release a sticky substance that can make your dish unappetizing. Varieties of okra from India tend to be less sticky and taste better but any variety will do. Choose thin long green okra pods that are not bruised and do not show signs of maturity. Young tender pods cook easily and taste better. Mature pods can be tough and woody.
Wash, drain and dry the okra completely by immediately drying each piece with a kitchen towel or paper towel. Remove the stem end and cut into 1/2 inch rounds.
Chop onions to be about the same size as the okra rounds.
Preheat oven to 350°F degrees (convection if possible). In a bowl, toss together all ingredients and mix well. Add mixed ingredients in a single layer to a shallow baking dish or baking pan. Bake in the oven and stir occasionally. Depending on whether you are using the convection setting or not and the strength of your oven, cooking times will vary. Okra is cooked when it is soft but not mushy. This makes a great side and tastes delicious with chapatti or naan.
Makes: 5 servings
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.