Recipes

Pineapple Salsa

This salsa is one of the easiest to make, especially if you want to be reminded of the beautiful summer times. My favorite way to serve this is on top of fish tacos, the flavors are outstanding. Imagine warm fish tacos with our Sajji Masala and this flavorful salsa on top of that, reminds me of the ocean and a sandy beach. 

1 Pineapple, chopped into small cubes
1 Red pepper, seeded and chopped
1 Medium red onion, chopped
1/2 Cup fresh cilantro, chopped
1 Lime
1/2 Teaspoon salt

Add all the ingredients in a large bowl, mix well, add fresh cilantro, lime juice and salt. Serve as a dip or a fresh side salad. 

As mentioned above, this recipe is a must on your fish tacos or even with a quick Salmon bake!  We have a few great Salmon recipes and even a couple fish taco recipes so be sure to find something suitable for your next summer meal.

As always be sure to upload your creations on to our Facebook page!


Penne Pasta Flavor Fusion

This recipe is one of my favorite creations because it brings two very different herbs, cilantro and basil, used in completely different cuisines together. This combination allowed me to clearly demonstrate the power of fusion cooking, hope you get a chance to enjoy this simple but delicious recipe!

2 Pounds boneless, skinless chicken breast - cubed
2 Teaspoons garlic, chopped
1 Teaspoon ginger, chopped
1 Teaspoon White Jasmine Garam Masala
1/2 Teaspoon Salt
3 Tablespoons olive oil
2 Green Cardamoms
2 Whole Cloves
1 Cup fresh basil leaves
1 Cup fresh cilantro
2 Whole dried red chilies
8oz can fire roasted tomatoes

Add chicken in a bowl, add 1 tablespoon olive oil, garlic, ginger, White Jasmine Garam Masala and salt. Mix well and set aside. Add 1 tablespoon olive oil in a sauté pan and add whole spices. Add chicken mixture to the sauté pan and stir gently on medium heat. In a food processor, add basil, cilantro, red dried chilies and salt. Make a coarse paste. Add the paste to chicken and stir well together, add fire roasted tomatoes and leave on medium heat to cook for about 10 minutes.

Prepare penne pasta per instructions on the box, when drained add a tablespoon of olive oil and add cooked chicken with the pesto sauce on top of pasta and serve with garlic bread and a salad on the side.


Couscous and Garbanzo Recipe

Couscous is a very healthy grain and can be fairly bland unless bold flavors and fresh vegetables are added to bring out the best in it. As you know I love fresh, bold flavorswhich makes Couscous a very important ingredient in my kitchen to play around with. I think you will enjoy making this recipe because it is simple, delicious, quick and healthy. 

2 Tablespoons olive oil
1 2inch Cinnamon Stick
2 Bay Leaves
1 Cup green onions, chopped
1 Jalepeño, chopped
1 Teaspoon White Jasmine Sajji Masala
1/2 Teaspoon Salt
1/2 Cup cilantro, chopped
1 Red pepper, chopped
1 8oz can garbanzo beans
2 Cups uncooked Couscous
2 Cups warm water

Heat olive oil in a saucepan, add cinnamon and bay leaves. Add green onions. Add cilantro and jalapeno.  Add garbanzo beans and red pepper. Add couscous, salt and Sajji Masala, stir everything together. Add water. Cover the saucepan and turn off the heat. After about 15 minutes, fluff the couscous with a fork. Serve with an entree.


Cod and Roasted Pepper Recipe

This recipe is great because it combines everything I look for when creating something simple, flavorful and fun.  I like this recipe as a winter warm up, or summer fun with a pineapple salsa! Cod is great because it's easier to cook with and an all around great white fish to play with all these ingredients.  Feeling more adventerous? Try my salmon recipes too!

1 Pound fresh Cod, cut into 1 inch pieces
2 Tablespoons olive oil
1 4inch Cinnamon Stick
2 Green Cardamoms
2 Whole Cloves
1 Cup roasted red peppers
1 Red Onion, chopped
2 Tablespoons garlic, chopped
2 Teaspoons White Jasmine Sajji Masala
1 Teaspoon Kosher Salt
1/2 Teaspoon Chili Powder

Add olive oil to a pan, add cinnamon stick, cardamoms and cloves, let everything sizzle for a minute or so. Add the red onion and sauté it for a few minutes so it is sautéed well but not crisp. Add roasted red peppers and ground spices, let everything cook for a few minutes. Add the cod pieces. 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.


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.