Jasmine Daya Recipes

Bhajia

By Jasmine Daya

These bhajias are a crowd pleaser. The spice level can be amped up for a flavour kick, which is further intensified by a side of tamarind chutney.

Ingredients

• 1 cup gram flour • ½ cup water • ¼ cup chopped coriander • 1 tsp green chili puree • 1 tsp salt • ½ tsp baking powder • ½ tsp garlic puree • ½ tsp ajwain (optional) • ¼ tsp turmeric • Canola oil for deep-frying J asmine Daya is a lawyer and mother of three children residing in Toronto. She derives great pleasure learning new culinary techniques, experimenting in the kitchen and hosting friends and family at her home with lots of delicious food. She has published three Indian cookbooks that have East African influences. Although Jasmine was born in Canada, her parents immigrated form East Africa in the 1970’s and with them came these wonderful recipes that she hopes that generations to come will enjoy.

About Jasmine Daya

Preparation

• In a mixing bowl, combine all the ingredients except the oil to create a smooth batter.

• In a pot, heat oil over medium heat. Drop one tablespoonful of batter into the oil at a time and cook until it floats, which will take about a minute. Flip to cook the other side for about another minute.

• Once cooked, the batter will have solidified throughout the bhajia. Remove the cooked bhajia from the oil using a slotted spoon and place on a paper towel-lined tray to absorb the excess oil and then serve.

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Channa Masala

By Jasmine Daya

Flavourful and fast, this is a fantastic vegetarian option. I usually cook this recipe with a cup of basmati rice and/or paratha. I also serve channa masala with a side salad to cool the intense flavour from this recipe and complete the meal.

Ingredients

• 2 tbsps canola oil • ½ cup chopped onion • ¼ cup canned crushed tomato • 1 tsp garlic puree • 1 tsp ginger puree • 1½ tsp ground coriander • ¾ tsp ground cumin • ½ tsp turmeric • ½ tsp garam masala • ½-¾ tsp salt • ½ cup water • ¼ tsp red chili powder (optional) • ¼ cup freshly chopped cilantro

• 1 can (19 oz or 540 ml) chickpeas, rinsed and drained • Reduce heat slightly while adding ingredients to ensure the onions don’t burn. Add the canned crushed tomato, garlic puree, ginger puree, ground coriander, ground cumin, turmeric, garam masala and salt. Increase heat back to medium and then stir to combine. Continue to cook, stirring periodically for about half a minute to enable the mixture to thicken into a masala.

• Add water and stir to combine. Let cook for about one to two minutes to thicken and enable the flavours to come together. • Add the chickpeas and stir to combine. Add the chili powder at this stage if using. Cover and let cook for about five minutes and then uncover and continue to cook for another two minutes.

• Add the freshly chopped cilantro, leaving a little out to sprinkle on top before serving. Stir to combine. Serve warm with rice, paratha, naan or chapati.

Preparation

• In a large pot, heat oil over medium heat. Add the onions and sauté until golden brown.

Badam Paak

By Jasmine Daya

This almond packed sweet treat is definitely a family favourite.

Ingredients

For the mixture:

• ½ cup unsalted butter • ½ cup semolina • 1½ cups ground almonds • 1 tsp ground cardamom • 1/8 tsp saffron • 1 cup condensed milk For the mixture: • ½ tsp ground cardamom • 1 tbsp chopped pistachios • 1 tbsp chopped almonds

Preparation

• In a large pot over medium heat, melt the unsalted butter. Add the semolina, stir to combine and continue to cook until the mixture is bubbling and the colour has deepened. • Add the ground almonds, ground cardamom and saffron to the pot and stir to combine. Add the condensed milk and stir to combine. • Continue to cook on low heat, stirring periodically for about three to five minutes, the mixture will thicken.

• Grease an eight-inch square cake pan and then pour in the mixture and spread evenly. Sprinkle all the ingredients for the topping evenly and press in with the back of a spoon. • Once the mixture has completely cooled and set, cut into squares. Remove from the cake pan and place on a serving dish.

Cabbage Curry

By Jasmine Daya

A recipe that I have grown to love more as an adult when I’m looking for a vegetarian meal. Flavourful and best served with paratha or chapati.

Ingredients

• 2 tbsps oil • 1 tsp fenugreek seeds • 1 tsp mustard seeds • 1 tbsp canned crushed tomato • ½ tsp ground coriander • ¼ tsp ground cumin • ½ tsp pureed garlic • ¼ tsp red chili powder (optional) • 1 tsp salt • ¼ tsp turmeric • ½ cup water • 5 cups thinly sliced cabbage • ¼ cup freshly chopped cilantro

Preparation

• Heat oil in a large saucepan over medium heat. Add the fenugreek seeds and mustard seeds.

• Once the mustard seeds pop, add all the remaining ingredients except the water, cabbage and cilantro. Stir together to create a paste and then add the water and stir to combine.

• Add the cabbage and stir to combine. Cover and let cook for about five to seven minutes. Add freshly chopped cilantro and serve.

Pera

By Jasmine Daya

Similar to burfi but with the addition of saffron that creates a deeper color and flavor.

Ingredients

• ½ cup unsalted butter • ¾ cup sugar • 1 ¼ cups evaporated milk • 1 tsp ground cardamom • 1/8 tsp saffron • 2 ½ cups milk powder

Preparation

• In a large pot over low to medium heat, melt the unsalted butter. Add the sugar and stir to combine.

• Add the evaporated milk and stir to combine. Add the ground cardamom and saffron and stir to combine.

• Once the mixture is boiling, add the milk powder and stir continuously. After about 10-15 minutes, the mixture will have thickened and deepened in color. Remove the pot from heat and let cool.

• Once cooled, take one tablespoon of the mixture and roll into a ball using the palms of your hands and then flatten to half inch thickness. Place on a tray. Repeat until all the mixture is used.

• If desired, press sliced almonds in the center or imprint a pattern of choice on top. Let set and then place on a serving dish.