Tag Archives: Recipes

Raita

Serve Raita with Permjit's Chicken Curry

Raita adds flavor to any Indian meal and also assists in cooling down the palate’s “hotness” brought on by the spices used in food preparation. Serve on the side with Permjit’s Chicken Curry,  Paratha,  Spiced Rice

Serves 6-8

  • 500 g low fat yogurt
  • 1 Cucumber shredded (remove water of cucumber)
  • 1 Carrot Shredded
  • 1 ½ tsp Roasted Cumin
  • ½ tsp salt
  • 2 pinches black salt

    In a bowl, whisk yogurt for 3 minutes, this will add air and provide a lighter taste to the Raita.  Add all ingredients to yogurt and continue to whisk together. Set aside in refrigerator.

    Paratha

    Paratha

    Paratha is a bread that accompanies Indian dishes that resembles a tortilla. Paratha can be made plain or may have spices kneaded into the dough.

     

     

     

     

     

    Serve with Permjit’s Chicken Curry, Raita, Spiced Rice

    Serves 10-12 Paratha

    Ingredients:

    • 2 ½ cups wheat flour (wheat flour may be softened (OR may substitute 1 1/2 cups wheat flour and 1 cup white flour.)
    • ¾ c cold water

    Heat a tortilla pan over medium heat.

    In a large bowl add ingredients together to make a soft, but slightly sticky, dough mass. Break pieces of dough off the size of tennis balls (for smaller Paratha use golf ball size dough pieces).

    Knead dough until soft but slightly sticky.

    Flatten and roll into a circular disk with a thickness of a dime.

    Roll out dough until thin as a coin.

    Place dough disk onto hot pan and allow to cook about 1 minute per side, until slightly brown or toasted. Air pockets will appear and may even become pillow like if left on the heat. Remove and place into a basket to keep warm. Repeat cooking instruction until completed.

    Place dough onto heated pan to quickly fry Paratha

    Permjit’s Chicken Curry

    Chicken Curry

    Curry, a general name that sends most salivary glands into over drive.   This recipe has journeyed from India, Africa, America and Europe delighting the taste buds of many and providing dietary medicinal benefits as well. The following curry sauce is easy to do.  Follow the directions to achieve a tasty dish just by simply layering in the flavors.

    Two important tricks to making this recipe are:  1. Keep 2 cups of water on hand to slow down cooking . 2. Constantly stir to prevent food from overcooking.  Serves 6

    • 2 onions finely minced (emulsified)
    • 1/2 c.  oil (may use:  sunflower, vegetable, canola, peanut , or olive)
    • 2-3 bay leaves
    • 1 tsp Roasted Cumin (may warm cumin in a dry pan over low heat for 1 minute)
    • 2 cups water (to be used in small amounts through out cooking)
    • 1 Tbsp Ginger
    • 4 Green Chilies diced (may add 2 more chilies for a spicy flavor)
    • 2 Tbsp Minced Garlic (5 Garlic Cloves)
    • ¼ c yogurt
    • 2 Tbsp Tomato Paste
    • 2/3 c Tomato Sauce
    • 5 lb’s( or 2 kilo) cubed chicken
    • ½ c Cilantro
    • 1 ½  tsp Salt
    • ½ tsp Saffron or Tumeric
    • 2 tsp Fenugreek (or Methi Sookhi)
    • 1 tsp Cumin

    Begin by peeling and then mincing 2 onions add 1/4 cup water to emulsify the onions.

    Over medium heat, add oil to a large pan along with onions, cumin and bay leaves. Allow ingredients to saute` for 8 minutes until brown, stirring constantly as to not burn! Next, stir in 1/2 cup water to slow down cooking and prevent onion from burning.

    Combine ginger into onion base and allow to cook for 2 minutes constantly stirring. Blend in Chiles and Garlic saute` for 1 minutes.  Add 1/4 cup water.

    Incorporate the cubed chicken breasts  into onion and spice base, the chicken is white after 5 minutes.

    Add in the Yogurt, Tomato Paste and Tomato Sauce always stirring for about 5 minutes.

    Lastly stir in one at a time, cilantro, salt, saffron/turmeric, Fenugreek, Cumin add in rest of water (about 1 cup of water.) Allow all flavors to simmer together for about 2 minutes.  DONE!!!

    Serve with Paratha bread,Spiced Rice, Raita

    Path

    Sweet and Sour Orange Salad

    Oranges are filled with Vitamin C, Potassium, Calcium and fiber.  This dish has everything to fight the common cold, or can be enjoyed at anytime of the year that oranges can be found in your local market.

    Oranges, Olives, Onions to create variety in a salad

    1 Red Onion thinly sliced
    1 1/2 Tbsp Balsamic Vinegar
    1/8 tsp salt
    1/3 c  Olives
    4 Blood Oranges peeled and sliced into round circles

    In a bowl, add onions or leeks with balsamic vinegar and salt, set aside for 5-10 minutes.  Meanwhile, peel oranges and slice into round circles.  Add olives and oranges to bowl with onions or leeks. Toss all ingredients together.

    Serve at end of meal, topping off with mint sprigs for presentation.

    Fava Bean Soup

    Flavorful soup that is ideal  for lunch or dinner. Fava bean soup is made up of  resistant starches that will also assist in keeping a body healthy and strong and promote weight loss.

    Fava Bean Soup

    150 g Fava Beans
    4 cups water

    2 Tbsp Olive Oil
    1 leek finely sliced
    4 cups water
    2 bullion cubes
    1 tsp red pepper flakes
    1 tsp salt
    1/2 tsp nutmeg

    Directions
    4 cups water and 150 g  fava beans added to a large pan.  Bring to a boil for 15 minutes and then remove from heat. Drain fava beans in a colander and allow to cool.  Pop beans out of their jackets. Discard fava jackets.

    In a large pan add oil, leeks, fava beans, water bullion cubes, barley, pepper flakes, nutmeg and salt. Bring to a boil and reduce heat to allow beans to simmer for an hour over low heat.  Stir often, beans will gradually fall apart and the soup will become creamy. Add more water to liquify soup if it becomes to dense.

    Presentation, top off each dish with the following:
    1 Tbsp fresh cream
    1 tomato diced centered on top of cream
    thin slices of fennel or green leaf lettuce