Recipes

Sajji Chicken Kebab

This is a really simple chicken kebab recipe, perfect for these summer months when the smell of charcoal makes our mouth water :) I am confident that you will love this!

Sajji Chicken Kebab

5 bamboo skewers - soaked in water for an hour or so
2 medium boneless skinless chicken breasts, 1 inch squares
1 cup zucchini, 1 inch squares
1 cup orange pepper, 1 inch squares
1 cup mushrooms, thickly sliced
10 small cherry tomatoes
1/2 teaspoon kosher salt
1 teaspoon White Jasmine Sajji Masala
1 tablespoon garlic, chopped
2 tablespoon olive oil

Mix all ingredients in a bowl except the skewers. Marinade for an hour or longer if you have time. Thread the chicken and vegetables on the skewers. Place them on the grill. Remove from the grill once the chicken is fully cooked. Serve on a Greek pita, topped with lettuce, tomatoes, cucumber and Harissa. Enjoy!


Cilantro Chicken

I stumbled into this recipe by accident. It was Friday night and I am thinking what about dinner? We had chicken, some fresh mint and cilantro in the refrigerator. So I thought let's make a mint and cilantro chutney and marinade the chicken with some plain yogurt....sounds yummy! So here is this amazing recipe!

Cilantro Chicken

2 pounds chicken strips

Marinade
1 cup fresh mint
1 cup fresh cilantro
2 dried red chilies
4 fresh green chilies
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/2 cup water


2 cups greek yogurt
2 teaspoons garlic, chopped

Place all the marinade ingredients except yogurt and garlic in a food processor and make a nice chutney. In a bowl add the yogurt and garlic. Add 4 tablespoons of the chutney. Mix well. Add the chicken strips. Cover and marinade for 30 minutes or so, longer if you have time. 

Heat the oven to 400 degrees. Place the marinated chicken to a baking dish and bake for 45-50 minutes, until the chicken is fully cooked. Top it with the rest of the chutney and serve warm with a side of basmati rice or a great salad. 


White Jasmine Chili - A Mouthwatering Experience!

On a day like today I can't think of anything else but a hot, spicy, comforting pot of chili to make for dinner. There are hundreds of different recipes to make a delicious pot of chili, however, I like to stick to this recipe because it has been tried and tested a number of times and won a couple of chili cookouts:) So give it a whirl, I think you will like it!

White Jasmine Chili - A True Winner

2 tablespoons olive oil
1 cinnamon stick - 4 inch
2 medium onions, chopped
2 pounds sirloin ground beef
2 tablespoons garlic, chopped
1 teaspoon salt
1 teaspoon turmeric
3 teaspoons White Jasmine Sajji BBQ Masala
2 teaspoons White Jasmine Garam Masala
1 cup green onions, chopped
1  can fire roasted tomatoes
1  can red kidney beans
1 cup cilantro

2 cups White Jasmine Sajji Gouda, shredded

 Heat 2 tablespoons olive oil in a saucepan. Add cinnamon stick. Add chopped onions and sauté them until golden brown. Add ground beef. Add garlic. Stir the mixture well and then add all ground spices. Add green onions. Add tomatoes and kidney beans. Add cilantro, mix well. Cover and leave to cook on medium heat for about 45 minutes to an hour. Top with shredded cheese. Serve with crusty bread.   


Simple Tomatoes


This is one of my favorite recipes for a few reason’s, it is delicious, colorful and easy. A perfect White Jasmine recipe! As the wonderful tomato season is approaching I thought this would be the perfect time to introduce this wonderful appetizer/side dish. During the grilling season, this will make an amazing side, served with a juicy hamburger or mouth-watering grilled chicken kebabs. Enjoy the amazing journey of creating something beautiful! 

Simple Tomatoes

2 pounds fresh ripe tomatoes on the vine
2 tablespoons olive oil
¼ teaspoon kosher salt
1 teaspoon White Jasmine Sajji Masala
1 cup fresh basil
1 cup grated parmesan

Heat the oven to 400 degrees. Slice tomatoes in quarter inch slices and place them in a baking dish.

 

 

 

 

 

 

Sprinkle salt and Sajji Masala, pour olive oil and place in the oven. Once the tomatoes look cooked and start to leave some liquid on the sides, about 10 minutes or so, take it out of the oven, sprinkle fresh basil and parmesan cheese and place it back in the oven for another 2 minutes, until the cheese melts. Serve warm.

 


Mango Bruschetta - Sweet and Delicious!

As you know we love to create new recipes and experiment with flavors. I enjoy creating bruschetta recipes for a few reasons; you can hardly go wrong, it is a lot of fun to take a few favorite ingredients and develop new recipes and who doesn't likes fun appetizers.

Here is one of my favorite bruschetta recipes, enjoy!

 

Mango Bruschetta:

6 slices, Italian bread
2 teaspoons olive oil
½ cup mascarpone cheese
1 cup fresh mango slices
2 teaspoons honey

Heat the oven to 400 degrees. Layout the bread slices on a baking dish, drizzle the olive oil. Place in the oven for 3-4 minutes, until the bread is lightly golden brown and slightly crisp to touch. Spread the mascarpone cheese, top it with mango slices and drizzle honey. Serve warm/cold.


Spinach with Lentils - Dane County Farmer's Market

I love making this recipe when the season starts to change and I start to crave warm soups and stews. This recipe is a popular traditional Pakistani recipe which really warms you up. Over the years I have noticed that this has become one of the favorite comfort foods for my kids and I. Serve it as a soup or on top of plain basmati rice, it will warm you up like nobody's business. Traditionally it is called "Palak Dal" - Palak is spinach and Dal is the lentils. 

As always cook something beautiful and delicious!

Palak Dal

1 cup yellow lentils
3 cups warm water
½ teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt
1 pound fresh spinach, chopped

Wash the lentils thoroughly, add warm water and bring to a boil. Add all spices and let it cook on medium heat for about 20 minutes. Add chopped spinach and cook for another 15 minutes. Heat the oil in a separate frying pan, add the thinly sliced onions and saute them until they turn dark brown. Top the lentils with the oil and the sauteed onions and cover the pot for a a couple of minutes.Serve warm with basmati rice.


Roasted Vegetables - Dane County Farmer's Market

As much as we want our children to be independent and move forward with their lives, it is also a challenge to recreate a new life with a different focus for yourself. One of my challenges has been to cook just for myself. It is almost impossible to cook small portions and I am not a big fan of freezing a lot of food. So, I created this recipe; roasted vegetables.

This recipe encompasses several goals; it can be used in a variety of ways, easy to make and delicious! I love these vegetables in sandwiches, salads and as a side dish with couscous or basmati rice. 

Happy Cooking!

4 cups zucchini, sliced with skin on
1 cup red pepper
1 cup yellow pepper
1 red onion, cut in chunks
1 cup fingerling potatoes
1 cup green onions
1 cup cilantro
2 tablespoons olive oil
2 teaspoons White Jasmine Tandoori Masala
1 teaspoon kosher salt

Heat the oven to 425 degrees. Add all vegetables in a big bowl. Add olive oil and spices. Mix well. Spread everything in a baking dish. Bake for 20-25 minutes.
Enjoy! 


Sajji Shrimp

I consistently hear from our customers that "I want to cook but don't have time". So today I want to share one of my favorite shrimp recipes. It completely embodies White Jasmine philosophy; it is easy, delicious, beautiful and healthy. Happy Cooking!



Sajji Shrimp

2 pounds frozen cooked shrimp (deveined/detailed)
2 teaspoons White Jasmine Sajji Masala
1/2 teaspoon kosher salt
2 teaspoons olive oil
2 teaspoons garlic, chopped

2 tablespoons olive oil
2 cups green onions, chopped
2 cups red onions, chopped
1 cup cilantro, chopped

In a bowl add the frozen shrimp, Sajji Masala, salt, garlic and olive oil. Set aside. Heat the olive oil in a saucepan on medium heat. Add green onions. Saute the onions for a couple of minutes. Add red onions. Add shrimp with all the ingredients. Saute everything until the shrimp is cooked, perhaps no more than 10 minutes. Sprinkle the fresh cilantro and serve on pasta or basmati rice. 

PS: I like to use the frozen shrimp because it creates a nice sauce as it thaws while cooking. 

 


Tandoori Squash - Dane County Farmers Market

When I think about this beautiful season I start to think about the warm and comforting recipes. I can't wait to share some of these easy, heart and home warming recipes over the coming months. Having said that, here is one of our favorite. Happy Cooking!

Tandoori Squash :

2 tablespoons olive oil
1 teaspoon whole cumin
1 cup chopped yellow onions
3 cups butternut squash, cubed
1 teaspoon White Jasmine Tandoori Masala
½  teaspoon salt
1 8 oz can coconut milk
1 cup cilantro, chopped

Heat oil in a pan, add whole cumin, let it sizzle for a minute or so. Add onions. Saute the onions for a few minutes until they become translucent. Add squash, Tandoori Masala and salt. Saute the mixture for a couple of minutes. Add coconut milk and leave it to cook on medium heat for about 5 minutes or so. Add cilantro. Serve as a side dish.


Rainbow Carrots - Dane County Farmer's Market Series

It has been such a joy to shop at the Farmers Market these days. Today I created a beautiful recipe for these amazing carrots. It is easy, delicious and beautiful....all the elements of White Jasmine philosophy in one nice little bundle. I love using the Harissa olive oil because it adds just the right depth of flavor while preserving the natural sweetness of the carrots. 

Rainbow Carrots
1 bunch colorful carrots, sliced
2 teaspoon Harissa Olive Oil
1 teaspoon whole cumin
1/4 teaspoon kosher salt

Heat the Harissa olive oil in a shallow frying pan.

Add cumin seeds when the oil is slightly warm. Add the sliced carrots and kosher salt. Saute everything for 5-7 minutes. Carrots will be cooked but remain crunchy. Add to any salad or serve as a side dish........there is nothing bland about it!