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Recipes

Fusion of Cuisines

Orange Glaze & Aloo Rajma

Ingredients

Orange Glazed Noodles
  • 2 batches  - Japanese Noodles (boiled 4 min, save the water)
  • 1/2 - onion (diced)
  • 2 - radishes (thin sliced)
  • 1 - large parsnip (sliced in thin circles, boiled 12 min, save the water)
  • 2 - red peppers (thin sliced)
  • 1 - tangerine (separated segments)
​Orange Glaze Sauce
  • 1 tbsp - olive oil
  • 1/2 tsp - salt
  • 1/2 tsp - black pepper
  • 1 tbsp - cane sugar
  • 1/2 tsp - garlic
  • 1 tsp - ginger 
  • 1 tbsp - rice vinegar
  • 1.5 tbsp - Asian Glaze Orange Sauce
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Aloo Mutter Paneer Rajma
  • 2 - red potatoes (cut in thick blocks, boiled 45min & then skinned, save the water)
  • 1/2 - onion (diced)
  • 1 frozen bag - peas
  • 1 pack - paneer (thick cut cubes)
  • 1/4 cup - 2% milk
  • 1 tsp - ghee
Tarka Spices
  • 1 tbsp - Rajma premix (by The Masala Affair)
  • 1 tsp - salt
  • 1/2 tsp - black pepper
  • 1 tsp - cinnamon
  • 1 tsp - coriander
  • 1 tsp - cumin
  • 1 tsp - turmeric
​
Total Cook Time: 1.5-2 hours
Serves: 4-5 people
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Method

Orange Glazed Noodles
  • Boil the Japanese noodles first, drain in cold water, & set aside.
  • Fry the onion & radishes in olive oil, add a tsp of the Orange Glaze Sauce.
  • Next add the red peppers & then the parsnip to the mix.
  • Add the rest of the Orange Glaze Sauce, fry until the parsnips are soft in the center (about 2min).
  • Remove the Orange Glaze mix, gently stir in the noodles, and add tangerine slices on top.
​
Aloo Mutter Paneer Rajma
  • Fry the onion and potato peels in ghee & 1 tsp of Tarka Spices, then add 1 tbsp of water, the boiled potatoes, & another 1 tsp of Tarka Spices.
  • Add a mixture of the boiled noodle, parsnip, and potato water, just enough to cover the potatoes in the liquid, then add the rest of the Tarka Spices.
  • Boil until the sauce thickens (about 30min), then add the milk.
  • Immediately add the blocks of paneer, cook for 3min, then add the peas, cook for 5min, and serve hot.
  • ​

Chana Mullangi & Bruschetta Paneer

Ingredients

Chana Mullangi Curry
  • 6  - radishes/mullangi (slice into circles & then thin strips)
  • 2 cans - chickpeas/chana (keep the skin shells separate)
  • 1.5 - beefsteak tomatoes
  • 1/2 small carton - heavy whipped cream
  • 1 tsp - brown sesame seeds (roast for 2min max)
  • 1 tbsp - roasted peanuts
  • 4 - Roti
Tarka Spices
  • 1 tsp - mustard seeds (mix with the Chana premix & keep in separate bowl from the rest of the spices.)
  • 1/2 tsp - curry powder
  • 1/2 tsp - curry leaf powder
  • 1 tsp - cumin
  • 1 tsp - coriander
  • 1/2 tsp - cloves
  • 1 tsp - turmeric
  • 1 tsp - ginger
  • 1/2 tsp - garlic
  • 1 tsp - salt
  • 1/2 tsp - black pepper
  • a pinch - cayenne
  • a pinch - hing
  • 1 tbsp - Chana premix (by The Masala Affair)
​
Bruschetta Paneer
  • 1 - onion (diced)
  • 2 tbsp - white cane sugar
  • 1/2  - beefsteak tomato (diced)
  • 1 tsp - salt
  • 1 tsp - basil paste
  • 1 block - paneer (grated into thin strips)
  • 1/4 - lemon
  • 4 - Roti
​
Total Cook Time: 2 hours
Serves: 2-3 people
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Method

Chana Mullangi Curry
  • Fry the radishes in 1 tsp of the Tarka spices, stir.
  • Add the tomatoes and 1 tsp of the Tarka spices, stir.
  • Add the chickpeas and 1 tsp of the Tarka spices, stir.
  • Add the mustard seeds and Chana premix, and enough water to coat the vegetables.
  • Cook for an hour and then add the cream, cook for another 30min, then mix in the roasted brown sesame seeds and cook for 1min max.
  • In a separate pan fry the chickpea skins in a pinch of salt until brown and crispy.
  • Serve curry warm with Roti on the side, and top curry with the roasted peanuts and crispy chickpea skins.
​
Bruschetta Paneer
  • Fry the onion first in salt and then when tan brown add the white cane sugar and fry until a caramelized brown.
  • Place the onion in a bowl and in the same pan fry the beefsteak tomato, immediately adding the basil pesto. Fry for no longer than 2min, then add the mix to the onion. Place bowl in the fridge to cool.
  • Fry the grated paneer in olive oil and a pinch of salt until the underside is slightly brown (don't mix the paneer, simply turn it over once in awhile for about 2min).
  • Serve a tablespoon of the cold onion and tomato bowl mix onto the center of each roti, then squeeze lemon juice over the mixture, and lastly top with the warm paneer. Roll the Roti like a Kati Roll and enjoy!
  • ​

Broccolini Tangerine & Broccoli Maple

Ingredients

Broccolini Tangerine
  • 6  - Broccolini (de-leaf)
  • 1 can - black beans
  • 1 bag - green beans (diced)
  • 2 - tangerines (juice)
  • 1 tsp - soy sauce
  • 1 tsp - pure black sesame oil
  • 1/2 tsp - garlic
  • 1/2 tsp - salt
  • 1/2 tsp - black pepper
  • 2 packs - 7 Grains Rice
​
Broccoli Maple
  • 1 - acorn squash (slice the grooves then remove seeds, cut slices in chunks, boil for 30min, remove skins, and puree the squash with the fresh ginger, keep the boiled squash water aside) 
  • 1 tsp - fresh ginger (finely chopped)
  • 2 - peppers (diced)
  • 1 - broccoli (remove base, puree broccoli head)
  • 1 tsp - cinnamon
  • 1/2 tsp - salt
  • 1/2 tsp - black pepper
  • 1/4 tsp - garlic
  • 1/4 tsp - nutmeg
  • 2 tsp - honey
  • 1 tsp - golden maple syrup
  • 1 tbsp - butter (unsalted)
​
Total Cook Time: 1.5-2 hours
Serves: 4-6 people
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Method

Broccolini Tangerine
  • Fry the broccolini, black beans, and green beans for 5min and then in a pre-mixed sauce for another 5min.
  • For the pre-mixed sauce, in a small bowl, stir in the soy sauce, sesame oil, garlic, salt, black pepper, and squeezed out juice of the tangerines sliced in half.
  • Serve with seven grain rice, either mixed on or on the side.
​
Broccoli Maple
  • Boil the pureed acorn squash and broccoli in the water of the acorn squash, add the peppers, and 1 tsp of pre-mixed sauce.
  • For the pre-mixed sauce, in a small bowl, stir in the cinnamon, salt, black pepper, nutmeg, garlic, honey, and golden maple syrup.
  • Add to the squash the butter and let it melt in as add the rest of the pre-mixed sauce. 
  • Boil for 10min or until a thick consistency, or add more water to enjoy as a soup.
​​

Pink Adzuki & Honey Milk Hummus

Ingredients

Pink Adzuki
  • 2  - peppers (diced)
  • 1 can - adzuki/red bean
  • 1 can - pink bean 
  • 1/4 tsp - pure black sesame oil
  • 1/4 - lime (juice)
  • 1/4 tsp - cayenne
  • 1/4 tsp - garlic
  • 1/2 tsp - salt
  • 1 tbsp - mild soy bean paste
  • 1 tbsp - sugar cane
​
Ginger Scallion Noodles
  • 3 batches  - Japanese Noodles (boil for 4min)
  • 1 tsp - fresh ginger (diced)
  • 1/2 tsp - salt
  • 1/2 tsp - white pepper
  • 1/4 tsp - cayenne
  • 1/4 tsp - pure black sesame oil
  • 6 - scallions (diced)
​
Honey Milk Hummus
  • 1 tsp  - soy sauce
  • 2 can - chickpeas (separate the chickpea shells)
  • splash or 1/4 cup - milk 
  • 1 drop or 1/4 tsp - honey
  • 4 tsp - tzatziki (greek)
  • 1/4 - lime (juice)
  • 1/2 tsp - salt
  • 1/2 tsp - garlic
  • 1/2 tsp - fresh ginger
  • 1/4 tsp - black pepper (for the chickpea shells only)
​
Total Cook Time: 1 hour
Serves: 4 people
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Method

Pink Adzuki
  • Blend all of the ingredients (except for the peppers, mild soy bean paste and sugar cane) together, then mix in the rest of the ingredients, and fry in a pan in olive oil, adding water as needed, for about 20min.
​
Ginger Scallion Noodles
  • Boil the noodles, and then separately fry the ginger, scallion, and the rest of the ingredients in olive oil for 5min or until light brown. Gently stir the noodles into the ginger scallion mix and serve warm.
​
Honey Milk Hummus
  • First separate the chickpeas shells, and fry the shell skins in olive oil, salt, and black pepper until crispy. Use as a crunchy topping.
  • Blend the chickpeas (no shells) with the rest of the ingredients (except for the milk and honey), and then fry the mixture in a pan with the milk and honey for about 5min. Serve hot or cold.

Yuca Stew, Mint Grapes, & Herbed Paneer

Ingredients

Yuca Stew
  • 2  - Yuca (peeled, cubed)
  • 2 - carrots (peeled, thick rounds)
  • 1 - sweet onion (diced) 
  • 1 - beefsteak tomato (diced)
  • 1 container - baby spinach
  • 2 tbsp - creamy peanut butter
  • 1/2 tsp - salt
  • 1/4 tsp - black pepper
  • 1/4 tsp - cayenne 
  • 1 tsp - fresh ginger (chopped)
  • 1 cup - tri-color couscous (spinach and tomato, boil in 1 cup water for 4-6min)
​
Mint Grapes
  • 25 - red grapes (deseed and dice)
  • 7 - fresh mint leaves (chop fine)
  • 1 small container - crumbled feta cheese
  • 1 tsp - honey
  • 3/4 small carton - heavy whipped cream
​
Herbed Paneer
  • 1 - cauliflower (frozen, chopped)
  • 2 - zucchini (peeled, diced)
  • 1/4 - lemon (juice) 
  • 1 tbsp - butter
  • 1 block - paneer (grated)
  • 1/2 tsp - basil
  • 1/2 tsp - oregano
  • 1/2 tsp - thyme
  • 1/4 tsp - rosemary
  • 1 tsp - parsley
  • 1/4 tsp - veggie seasoning
​
Total Cook Time: 2-3 hours
Serves: 6-8 people
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Method

Yuca Stew
  • Boil the yuca and carrots for 30-45min separately in enough water to cover the mixture.
  • Fry the onion and ginger in olive oil, salt, black pepper, and cayenne.
  • Mix the beefsteak tomato and creamy peanut butter, add to the fried onion once it has slightly browned.
  • Add the yuca and carrots to the tomato and onion mix, cook for 20min, and then add the spinach and fry for 5-10min.
  • Serve with the warm couscous.
​
Mint Grapes
  • Mix the feta, grapes, and mint in a bowl then add to pan and fry in cream and honey until the cream starts to condense and takes on a caramelized texture. Serve cold.
​
Herbed Paneer
  • Mix the cauliflower, zucchini, lemon, and herbs in a bowl.
  • Fry the mixture in olive oil for about 10-15min and then add the butter. Once the butter is no longer visible add the paneer.
  • Fry the herbed paneer until the ingredients starts to brown on the underside. Mix and serve warm.

Thai & Paneer Curry

Ingredients

Thai Curry
  • 1/2 bag - frozen peas
  • 1 - carrot (angle cut)
  • 3 - broccolini (diced)
  • 1 - pepper (diced)
  • 1 can - candied sweet potato (drain liquid & rinse)
  • 1 - zucchini (diced)
  • 4 tbsp - creamy peanut butter
  • 1 tbsp - soybean paste
  • 1 tbsp - dark brown sugar
  • 1 tbsp - soy sauce
  • 3 - bay leaves
  • 1 tsp - salt
  • 1/2 - lime (juice)
  • 1 drop - Original Tabasco sauce
  • 1/4 cup - 2% milk
  • 1 - banana (sliced)
​
Paneer Curry
  • 1/2 bag - frozen peas
  • 1 - carrot (angle cut)
  • 3 - broccolini (diced)
  • 1 - pepper (diced)
  • 1 - zucchini (diced)
  • 1/2 box - crushed tomato
  • 1 - sweet onion (diced)
  • 1 block - paneer (cubed)
  • 2 tbsp - curry powder
  • 1/2 tsp - nutmeg
  • 1 tsp - smoked paprika
  • 1 tsp - thyme leaves
  • 2 tbsp - cumin powder
  • 2 tbsp - coriander powder
  • pinch - cayenne powder
  • 1 tsp - salt
  • 1 tsp - black pepper
  • 1/2 tsp - garlic powder
  • 1 bag - seven grain rice
  • 1 cup - jasmine rice
  • 1 cup - brown and wild rice
​
Total Cook Time: 2-2.5 hours
Serves: 8-10 people
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Method

Thai Curry
  • Mix the vegetables in a bowl and set aside.
  • Mix the rest of the ingredients as a sauce except the bay leaves, milk, and bananas.
  • Fry the vegetables in olive oil and then add the sauce, gently stir until the sweet potatoes mash and become one with the sauce, then add the milk.
  • Add the bay leaves and remove after 1 minute.
  • Serve with the sliced banana on the side.
​
Paneer Curry
  • Mix the vegetables, except the onion, in a bowl and set aside.
  • Mix the herbs and spices with the onion.
  • Fry the onion mix first, then add the crushed tomatoes, next add the vegetable mix, and lastly add the paneer.
  • Keep adding water as needed so the dish doesn't burn and has enough of a sauce. Add more of the herb and spice mix that used for the onion if needed.
  • Serve alongside a mixture of seven grain rice, jasmine rice, and brown and wild rice
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Curry Leek Potato, Two Bean Gravy, & String Bean Twist

Ingredients

Curry Leek Potato
  • 5 - potatoes (peeled, thinly sliced, & boiled 30-45min. Save the boiled potato water.)
  • 1 - leek (diced)
  • 1 carton - heavy whipped cream
  • 2 tbsp - butter (unsalted)
  • 1 pinch - curry leaf powder
  • 1 tsp - Herbs De Province
  • 1 tsp - Garlic & Herb
  • 1/2 tsp - Ground Nutmeg
  • 1 tsp - Italian Seasoning
  • 1 tsp - Veggie Seasoning
  • 1 tsp - Coriander Powder
  • 1/2  tsp - Sweet Paprika
  • 1 tsp - Curry Powder
  • 1/2 tsp - Turmeric
  • 1/2 tsp - salt
  • 1/2 tsp - black pepper
​
Two Bean Gravy
  • 1 can - adzuki beans
  • 1 can - dark red kidney beans
  • 1 - red pepper  (diced)
  • 1 - green pepper (diced)
  • 1 - onion (diced)
  • 3 - radishes (diced)
  • 2 - beefsteak tomatoes (diced)
  • 3 tsp - celery salt
  • 1 packet - Mayacamas Brown Gravy Mix Vegetarian
  • 1 tsp - black pepper
  • 1 tsp - Blackened Spice Rub
  • 1 pinch - cayenne powder
​
String Bean Twist
  • 1 bag - French string beans
  • 2 large - bok choy (diced)
  • 2 tsp - soy sauce
  • 1 - lime
  • 1/2 tsp - garlic powder
  • 1/2 tsp - salt
  • 1/2 tsp - black pepper
  • 1/4 tsp - chili lime seasoning
​
Total Cook Time: 1.5-2 hours
Serves: 4-6 people
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Method

Curry Leek Potato
  • Fry the boiled potato and diced leek in butter and olive oil.
  • Mix all the spices and herbs in a bowl and slowly add the mixture to the pan. Use half the boiled potato water to keep the dish from burning. 
  • Once the potatoes are mashed and the entire herb & spice mix has been added, then add the cream. Cook until the consistency is thick but not dried out.
​
Two Bean Gravy
  • Marinade the onion and radish in the celery salt overnight in the fridge.
  • Fry the Marinaded onion mix in the spices until brown, then add the beans, then the peppers, and lastly the tomatoes.
  • Boil the mixture in the remaining half of the potato water and for the last minute of cooking, (after stirring the Brown Gravy in a bowl with water), add the gravy mix and boil the mixture for no more than a minute.
  • Serve the dish with plain paratha on the side.
​
String Bean Twist
  • Marinade the string beans overnight in a mixture of soy, lime juice, and olive oil as well as a mix of salt, garlic, and black pepper.
  • Fry the Marinaded string beans in a flat pan in olive oil, add the bok choy, and add more soy sauce as needed.
  • Once the dish has slightly browned but not overcooked, serve warm and add the chili lime seasoning on top. 
*I don't measure when cooking, and therefore all measurements are estimates and depend on each individual's taste to make any necessary adjustments.
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