Mediterranean Chicken

This is a very hearty and warm recipe. I love using the whole spices first which start with infusing the oil with rich and deep flavors. Onions, garlic, tomatoes and our bold and fragrant Garam Masala continue to add layers of flavor and create a beautiful, thick sauce for the chicken and Garbanzo beans to simmer in. Enjoy!

2 Pounds boneless, skinless chicken breast (cubed)
2 Tablespoons olive oil
1 Medium yellow onion, chopped
2 Black cardamoms
2 Green cardamoms
2 Whole cloves
2 Tablespoons garlic, chopped
2 Teaspoons White Jasmine Garam Masala
1 Teaspoon chili powder
1 Teaspoon kosher salt
1 8oz can chopped tomatoes
1 8oz can garbanzo beans
1/2 cup cilantro

Add olive oil to a pan, add cardamoms and cloves, let everything sizzle for a minute or so. Add the yellow onions, sauté  for a few minutes so it is sautéed well but not crisp. Add the chicken and all ground spices. Add garlic. Let everything cook for a few minutes. Add tomatoes and garbanzo beans. Cover the pan and leave everything to cook for 5-7 minutes. Garnish with cilantro and serve as an entrée with couscous or basmati rice.

Be sure to check out the Couscous recipe to bring a new dynamic of flavor to this dish!  And as always don't forget to upload your creations to our Facebook page!

Simple Lamb Curry

Lamb is one of the simple meats and readily available in Pakistan. It is considered to be a bit sophisticated meat compared to beef and is offered frequently when there are guests around the dining table as a sign of hospitality. It is important to add garlic and other spices generously to complement the meat. 

2 Pounds lamb, cubed
2 Medium onions, thinly sliced
2 Medium tomatoes, chopped
1 Teaspoon garlic, minced
1 Teaspoon ginger, minced
2 Large black cardamoms
2 Small green cardamoms
2 Cloves
1 Cinnamon stick - 2 inches long
1/2 Teaspoon Chili Powder
1 Teaspoon White Jasmine Garam Masala
1/4 Teaspoon Turmeric
1 Teaspoon Ground Coriander
1/2 Teaspoon Salt
4 Tablespoons plain yogurt
2 Tablespoons Canola oil
2 Cups warm water
1/2 cup fresh cilantro, chopped

Heat cooking oil in a saucepan and add all whole spices. Add sliced onions. Fry everything for a few minutes until the onions turn light brown. Add lamb and continue to fry the mixture for about ten minutes. Add garlic and ginger. Leave the mixture to cook for about five minutes, add all the ground spices. Keep adding the yogurt until all of the yogurt is used. Add chopped tomatoes, cilantro and water. Bring the mixture to a boil and then leave it to simmer for about 45 minutes or until the lamb is tender. Serve warm with pulao rice or parathas. 

Easy Recipe Monday - Pineapple and Black Beans Salsa


You know, Salsa doesn't only has to be tomato based. I love creating many different versions of salsa and one of my favorites is the sweet pineapple salsa with black beans, red onions, cilantro, whole cumin and lime juice. Think about this combination in your mouth, feels like an explosion of flavors! Here is the recipe, enjoy!!

Pineapple and Black Bean Salsa
1 cup fresh pineapple, chopped
1/2 cup black beans
1/2 cup red onions, chopped
1/2 cup cilantro, chopped
1 teaspoon whole cumin
2 teaspoons lime juice
1/4 teaspoon kosher salt

Mix everything in a bowl and serve with tortilla chips or on top of fish tacos. 

Easy Recipe Monday - Game Day Nachos

As the Packers won last night and we are all excited to watch the big game next weekend, I thought about putting this Nacho recipe together, it's perfect for the game day! There are numerous nacho recipes, what makes this recipe different? Well it is easy and packed with layers and layers of flavors. Enjoy!

Game Day Nachos

1 tablespoon vegetable oil
1 teaspoon whole cumin
2 cups green onions
1 pound ground beef
2 teaspoons White Jasmine Tandoori Masala
1 teaspoon kosher salt
1 8 oz fire roasted tomatoes
1 cup cilantro, chopped
4 cups Tortilla chips
2 cups White Jasmine Cumin Gouda, shredded

In a saucepan, add vegetable oil. Add whole cumin and green onions. Saute for a couple of minutes. Add ground beef, Tandoori Masala and salt. Saute everything until the beef is cooked. Add tomatoes and cilantro. Mix well and switch off the heat. Switch on the broiler. Spread the tortilla chips in a baking dish. Add the beef mixture on top of the chips, top it with Cumin Gouda and place under the broiler until the cheese melts. Serve warm. 

Easy Recipe Monday - Chicken Kebabs

Happy New Year!!

With the start of the New Year and a typical winter in Wisconsin, I wanted to share one of our favorite recipes. This recipe is delicious, healthy and simple, in other words it has all the elements of the White Jasmine philosophy.  Additionally, our Sajji Masala with a strong chipotle flavor makes this recipe all the more flavorful. Enjoy!

There are two things here that may stand out to you that I like doing differently - first I always pan sear my chicken after I season it.  It locks in the flavor and once spices are dry roasted in the pan that way the flavor really compounds itself.  Secondly I chose to use our Sajji Masala - I wanted a spice blend that has a sweeter almost chipotle flavor and a touch of heat.  The chicken is the star of this dish, all the flavors should be complimentary.

Sajji Chicken Kebabs:

2 chicken breasts cubed, boneless skinless
2 tablespoons White Jasmine Sajji Masala
1/2 teaspoon kosher salt
1/2 cup cilantro, chopped (save a little to garnish)

Heat the oven to 400 degrees
In a bowl place the cubed chicken
Add the Sajji Masala and salt, and cilantro mix well
Pan sear the chicken on a medium-high heat
Thread the chicken pieces onto skewers
Place the skewers in a baking dish and place in the oven
Bake for 20-25 minutes
Serve on couscous or a green salad