Coconut Chicken Recipe

This is one of my very favorite recipes because of two main reasons; one that it is simple to make and two because it is equally delicious all year around. The key is the rich combination of the creamy coconut milk and White Jasmine Tandoori Masala, both of these ingredients together create a delicious balance of flavor. 

1 Tablespoon olive oil
2 Pounds boneless chicken breast or tenerloin (skinless)
1 Teaspoon White Jasmine Tandoori Masala
1 Teaspoon Chili Powder
1/2 Teaspoon salt
2 Teaspoons garlic, chopped
2 Cups mushrooms, sliced
3 Cups baby bokchoy
1 8oz can Coconut milk
1 Cup cilantro, chopped

Heat the olive oil in a pan, add chicken. Add garlic, Tandoori Masala, chili powder and salt. Stir fry for a minute or so. Add coconut milk and leave it to cook for another 4-5 minutes. Add mushrooms and bokchoy. Add cilantro.

Pair this dish with our Basmati Rice recipe or give it a mediterranean flair with our Couscous recipe!  Whatever you choose you can be sure that it's simple, easy and flavorful.

Don't forget to upload your creations to our Facebook page!

Cilantro Chutney

Chutneys are popular condiments in Pakistan/India. This cilantro chutney is one of the most popular chutneys on the dining table. The purpose of the chutneys is to enhance the flavors of the main entrees,  very much like any condiment. They can be used as a dipping sauce just like ketchup. Cilantro and dried red chilies create an explosive combination. 

2 Cups fresh cilantro, chopped
3 Red dried chilies
1/4 Teaspoon salt
2 Tablespoons olive oil

Add everything to a food processor and make sure all ingredients become a thick paste.

Serve as a dipping sauce with samosas and pakoras. This sauce is also used as a compliment to the entrees.

This is very simple in terms of ingredients and execution but the results are outstanding!  I feel that it's a great easy way to incorporate bold flavors in dishes that would otherwise be slightly dry or overseasoned - consider using chutneys to bridge that gap and definitely upload your creations onto our Facebook page!

Chiptole Tilapia

Any kind of fish is good for you and when we add fresh spices and garlic it becomes an amazing recipe. This recipe is also along the same lines of our philosophy; easy, healthy and flavorful. It can be ready in just a few minutes, making it a perfect dish for weeknight dinners - just make some rice or couscous on the side and dinner is served!

2 Pounds Tilapia
2 Tablespoons olive oil
1/2 Teaspoon White Jasmine Sajji Masala
2 Teaspoons garlic, chopped
1 Teaspoon ginger, chopped
1/2 Cup fresh cilantro, chopped

Heat oven to 400 degrees. Add Tilapia pieces in a baking dish, add olive oil, add the spice blend, garlic, ginger, salt. Spread well and leave it to bake for about 20-25 minutes. Serve with a side salad.

Don't forget to pair this recipe with our basmati rice, spicy potato or couscous recipes!  It's versatile enough where no matter what your mood this can be served with a different side to completely alter the meal.

Get creative and don't forget to post your recipe on our Facebook page!

Chicken Curry Recipe

This is a traditional recipe with a contemporary twist. I am sure most people have tried a curry recipe at some point in their lives and can seem pretty daunting to make. That is why I wanted to simplify it to an extent that it seems pretty straightforward and inviting to give it a try. Hope you find it easy and delicious!

3 Tablespoon Olive Oil
2 Pounds boneless chicken strips
1 Teaspoon White Jasmine Garam Masala
1 Teaspoon Chili Powder
1/4 Teaspoon Turmeric
1/2 Teaspoon Salt
2 Tablespoons Garlic, chopped
1 Yellow Onion, chopped
1 4inch Cinnamon Stick
2 Green Cardamoms
2 Whole Cloves
1-2 Teaspoons White Jasmine Tandoori Masala
1 Cup cilantro, chopped

In a bowl, add chicken, olive oil, Garam Masala, chili powder, turmeric, salt and garlic. Mix well and set aside. Heat the olive oil in a pan, add cinnamon stick, cardamoms and cloves. Let it sizzle and then add chopped onions. Saute the onions for a couple of minutes. Add the chicken with all the spices and garlic from the bowl. Mix everything well and leave it to cook for another 10-15 minutes on low/medium heat. Add cilantro. Serve with basmati rice.

Colorful Bulgar Salad

This is one of my favorite salad recipes, healthy and colorful. This is a very versatile salad, makes great pita sandwiches with the leftovers next day. Feel free to add or substitute any of yur favorite vegetables. Using lime instead of lemon just adds the perfect zesty flavor which brings all the ingredients together.

1 Cup wheat Bulgar
2 Cups warm water
1 Cup green onions, chopped
1 Cup asparagus, chopped
2 Medium tomatoes, chopped
1 Cup English cucumber, chopped
1 Cup garbanzo beans, cooked
1/2 Cup fresh cilantro, chopped
2 Tablespoons Olive Oil
1/2 Tablespoon Whole Cumin
1 Lime

In a bowl add the bulgar and cover with warm water. Cover the bowl and set aside for 20-   25 minutes. In a salad bowl, add all the chopped vegetables, add the bulgar once it is ready. Mix well. Add olive oil, lime juice, salt and whole cumin. Mix well and serve.

Basmati Rice and Garbanzo Beans

Basmati rice is a staple and it is fun for me to try adding different flavors to enhance the already flavorful basmati. This recipe I feel is hearty and full of flavorful at the same time. Think about the natural subtle sweet flavor of the rice combined with turmeric, cilantro, garbanzo beans and all the whole spices. Fabulous!!!

2 Cups uncooked Basmati Rice
1 Tablespoon Cooking Oil
2 Cloves
1 Black Cardamom
1 Green Cardamom
1 4inch Cinnamon Stick
1 Bay leaf
1/2 Tablespoon Whole Cumin
1 Medium yellow onion, chopped
1 Cup Cilantro, chopped
1/4 Teaspoon Turmeric
1 8oz can Garbanzo Beans
Salt to taste

Rinse rice gently and drain the water. Heat oil in a pan, add the cloves, cardamoms, bay leaf and cinnamon stick. Let it sizzle for a minute. Add onion, garbanzo beans, salt and turmeric. Add cilantro. Add rice. Add 3 cups of water. Let it come to a boil and then reduce the heat and leave to simmer for 15-20 minutes. Serve with curries.

What we Chow Wednesday - Okra

 I wanted to dedicate this blog to a vegetable which is a bit unusual and not so commonly used in most households, Okra. Okra is known by several different names; bhindi, lady fingers, gumbo, etc. Growing up,  okra was cooked in a slightly different way, it was sort of stir-fried until it is crispy and did not have the typical slimy texture. The trick is to wash it and then spread it out on a towel to dry before slicing it. Here is a traditional Okra recipe which I think you will end up going to time after time, enjoy!!

Crispy Okra
1 tablespoon cooking oil
1 teaspoon whole cumin
2 dried red chilies
1 medium yellow onion, chopped
1 pound okra, thinly sliced
1/4 teaspoon kosher salt

Warm up a saucepan on medium heat, add oil. Add whole cumin and dried chilies once the oil is warm. Add the onions and let the onions get light brown. Add okra and continue to stir everything together on medium heat. Add salt. Continue to stir everything until the onions and okra are brown and crispy. Serve warm with basmati rice. 

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. 

What we Chow Wednesday - Brus'ketta or Bruschetta?

It is always fun to learn how people around the world pronounce the same items in different ways. There has been a lot of debate around the very popular appetizer- Bruschetta. I would love to hear what our fans think!

There could be hundreds of different combinations used to create a delicious bruschetta recipe. With that said, here is one of my favorite recipes, the combination of whole cumin with the melted Sajji BBQ Gouda on top of the tomatoes is exquisite....enjoy!!

Bruschetta-with Olive Oil and Whole Cumin

1 fresh Italian bread, sliced
4 tablespoons Olive oil
4 medium tomatoes, chopped
1 cup fresh cilantro, chopped
1 teaspoon whole cumin
1/2 teaspoon salt
½ cup green onions, chopped
2 cups White Jasmine Sajji BBQ Gouda, grated

Heat the oven to 425 degrees. Place bread slices on a baking sheet and evenly drizzle olive oil. Place the bread in the oven for 1-2 minutes until the edges turn golden brown, remove from the oven. In a bowl, add tomatoes, cilantro, green onions, whole cumin and salt. Mix well. Place the tomato mixture on each bread slice and top with White Jasmine Sajji BBQ Gouda. Place the bread back in the oven for 2-3 minutes or until the cheese melts. Serve hot.   

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.