https://www.maanisfood.com/recipes daily 0.75 2024-07-09 https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy-ect3e-2fyff-bj292-zk94z-8dcrg-s3xhw-zpjx4-hljyk-2gk9k-s8ylw-45xw2 monthly 0.5 2024-07-09 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/191d44d6-b62d-4482-8966-e372d0f83ff8/download-2.jpg Recipes - Peach and Pesto Chicken with Burrata Ingredients 1/4 cup all-purpose flour 1 tablespoons chopped fresh rosemary 4 boneless skinless chicken breast cutlets kosher salt and black pepper 1 Tbsp of Maani’s Tandoori Spice Blend 1 tsp red pepper flakes (optional) 4 tablespoons cold salted butter, cubed 2 tablespoons extra virgin olive oil 3/4 cup dry white wine 3 tablespoons fresh lemon juice 2-3 peaches, sliced 1 tablespoon honey 8 ounces burrata cheese, at room temperature 1/3 cup basil pesto - see my pesto recipe 1 large egg, beaten 1/2 cup fresh basil, torn Instructions 1. Preheat the broiler. Place the egg and flour in separate shallow bowls. Toss the rosemary with the flour. 2. Season the chicken with Maani’s Tandoori Spice Blend, salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate. 3. In an oven safe skillet, melt together 3 tablespoons butter and 2 tablespoons olive oil. Add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add 3 tablespoons butter, swirling the butter around the chicken. Cook, basting the chicken in butter until the chicken is cooked and golden brown, about 4 to 5 minutes. 3. Reduce the heat to medium low and pour in the wine and lemon juice. Simmer 5 minutes. Remove from the heat, arrange the peaches around the chicken. Drizzle the peaches with honey, salt and chili flakes (optional). Broil 1 minute, until the peaches are softened. 4. Break the burrata over the peaches and chicken. Spoon the pesto over the entire skillet. Let sit 5 minutes to warm the cheese. Serve topped with lots of fresh basil. Enjoy! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy-ect3e-2fyff-bj292-zk94z-8dcrg-s3xhw-zpjx4-hljyk-2gk9k-s8ylw monthly 0.5 2024-07-09 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/5ebb3d40-1eea-4d79-bd2e-183ed48a0a49/download-1.jpg Recipes - Peri Peri Chicken and Pasta Ingredients 1 pound of Chicken Breasts · 2 Tbsp Maani’s Tandoori Masala Spice Blend · 1 tbsp Olive Oil · 2 tbsp Lime Juice · Salt and Black Pepper to taste · 1 tbsp ginger garlic paste · 2 tbsp of Siracha · 2 eggs · ½ cup of seasoned flour – add the some Maani’s Tandoori spice blend, salt, pepper to the flour Peri Peri Pasta Sauce · 1 box of any favorite pasta I used spaghetti · 1 cup Heavy Cream, · 1/2 cup Chicken Stock · 2 Roasted Red Peppers · 2 tbsp Butter · 2 tbsp Fresh Parsley · 2 tbsp fo Fresh Cilantro · 1 tbsp Tomato Paste 1 medium Onion roasted · 6 cloves of Garlic, roasted · 2 tbsp of red wine vinegar · 1 tsp of sugar · Zest of one lemon · Salt and pepper to taste · 1 tbsp of dried oregano · 1 tbsp of sweet paprika · To Serve · Lime Juice · Fresh Parsley · Chilli Flakes Instructions: 1. Butterfly your chicken breasts right through the center to create 4 even sized breasts. 2. In a large shallow dish combine everything for the marinade and mix in a bowl then add your chicken and marinate at least 2 hours in your fridge or overnight. 3. Bring chicken close to room temp if marinated in the fridge, then scramble the eggs in a bowl and have the seasoned flour ready to add the marinated chicken to the egg then add it into the seasoned flour and add to a large pan and fry over medium-high heat until nicely brown and crispy on each side and white through the center. Rest on a chopping board to one side, then slice into thin strips just before you serve. 4. Preheat your oven to 400 and roast the red bell peppers, garlic and onions I added some oil salt and pepper to the red pepper before roasting. Check on the red peppers and keep turning them so they are nicely roasted for approx. 20 minutes. 5. In nutribullet add in the roasted red bell pepper, garlic, onions, green chili’s, parsley, cilantro, red wine vinegar, and chicken broth. Mix together until everything is fully blended. 6. Boil your spaghetti and in a medium size pan melt in 2 tbsp of butter. Add in the tomato paste and in all your spices, heavy cream and peri peri sauce we just made and gently simmer for 10 minutes. Save ½ cup of starchy water from the pasta for the sauce if needed. The peri peri sauce is quite thin just simmer it to make it thick. 7. Add in the cooked spaghetti to the sauce and add in some grated parmesan cheese, serve it up with extra parsley, lime juice and chilli flakes (optional) and enjoy! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy-ect3e-2fyff-bj292-zk94z-8dcrg-s3xhw-zpjx4-hljyk-2gk9k monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/043066d8-898b-4146-8fb2-d21069069f6b/download-1.jpg Recipes - Quesadillas Ingredients QUESADILLAS: ▢ 6 – 8 flour or corn tortillas ▢ 2 cups shredded Monterey Jack cheese ▢ 3/4 cup roughly chopped coriander/cilantro ▢ 1 cup corn kernels 1 tomato chopped or tomato salsa ▢ ONE Filling of Choice, below QUESADILLA SPICE MIX: 1 tablespoon chili powder 1 ½ teaspoons ground cumin 1 tablespoon Ch tikka masala Spice Blend 1 teaspoon sea salt 1 teaspoon ground black pepper 1 teaspoon ground smoked paprika ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano BEEF FILLING: ▢ 1/2 tbsp olive oil ▢ 2 garlic cloves, chopped ▢ 1/2 onion, chopped 1 green chili , chopped ▢ 1 lb ground beef / mince ▢ 1 small red capsicum/bell peppers , diced 1 small can enchilada sauce CHICKEN FILLING: ▢ 2 1/2 tbsp olive oil ▢ 1 lb chicken thighs marinated in Maani’s Tandoori Blend or 1 Ib ground chicken ▢ 2 garlic cloves , minced ▢ 1 small onion, chopped ▢ 1 small red capsicum/bell pepper, diced 1 small enchilada sauce VEGETABLE FILLING: ▢ 2 tbsp vegetable oil ▢ 1 onion , diced ▢ 2 cloves garlic , minced ▢ 1 can of black beans, drained ▢ 1 bell pepper , diced ▢ 1 cup corn (canned drained or frozen thawed) ▢ 1 can enchilada sauce Heat medium sized fry pan & sauté onion, garlic, green chili until golden brown. Then add in your filling of choice & brown the meat for a few minutes. Add in the quesadilla spice mix & sauté till combined. Then add in the enchilada sauce & 1/4 cup of cheese till it melts together. If you need more spice add in red pepper flakes. 2. On one side of a tortilla butter each side & on the other side of the tortilla fill one side with a bit of cheese, top with Filling of Choice, sprinkle with corn, coriander & diced tomato or tomato salsa. Fold in half. 3. Preheat non stick skillet over medium high heat (no need for oil if you butter both sides of the tortilla. 4.Place quesadilla in skillet, press down lightly. Cook for 3 minutes until underside is super golden brown and crispy. 5. Carefully flip over the folded edge. Press down lightly. Cook for 3 minutes until crispy.6. Transfer to cutting board, cut in half. Serve immediately. Dipping Sauce options: Sour cream, salsa, Avocado Sauce https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy-ect3e-2fyff-bj292-zk94z-8dcrg-s3xhw-zpjx4-hljyk monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/ac041eb5-2f33-4829-ba0a-35c5bbb50fc9/download.jpg Recipes - Tikka Sausage Lasagna Ingredients 2 tablespoons olive oil 1 cup chopped yellow onion (1 onion) 2 garlic cloves, minced 1 Chopped green chili 1 1/2 pounds sweet Italian sausage, casings removed or ground chicken or ground beef One 28-ounce can crushed tomatoes in tomato puree or your favorite jarred spaghetti sauce One 6-ounce can tomato paste 1/4 cup chopped fresh flat-leaf parsley, divided 1/2 cup chopped fresh basil leaves 2 teaspoons kosher salt 1 Tbsp of dried fenugreek (optinal) 1 tsp of cumin seeds (optional) 1 tsp of fennel seeds (optional) 3/4 teaspoon freshly ground black pepper 1 cup of heavy cream 1 Tbsp of Maani’s Ch Tikka Masala Spice Blend 1/2 pound no boil lasagna noodles 15 ounces ricotta cheese 3 to 4 ounces creamy herbed goat cheese, crumbled 1 Tbsp of Maani’s Tandoori Spice Blend 1 cup grated Parmesan, plus 1/4 cup for sprinkling 1 extra-large egg, lightly beaten 1 pound fresh mozzarella, thinly sliced Preheat the oven to 400 degrees F. Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and green chili’s cook for 1 more minute. Then add the cumin and fennel seeds and add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper and Maani’s Tikka Masala Spice Blend. Simmer, uncovered, over medium-low heat, for 10 minutes, until thickened. Then add the heavy cream and dried fenugreek. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and Maani’s Tandoori Spice Blend and Set aside. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake covered with aluminum foil for 30 minutes, then uncover and bake until the sauce is bubbling and cheese is brown and enjoy! Wa https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy-ect3e-2fyff-bj292-zk94z-8dcrg-s3xhw-zpjx4 monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/dcde26c5-2cd0-4d7d-9ff9-057ca85464c9/download-2.jpg Recipes - Indian Turkey Meatloaf Ingredients 2 Tbsp unsalted butter 1 finely diced onion 4 garlic cloves, grated 2 inches of fresh ginger, peeled and grated 2 Tbsp of Maani’s Chickpea Spice Blend 1 tsp cayenne pepper 2 Granny Smith apples, peeled and grated 1 cup packed chopped fresh mint 1 cup packed chopped fresh flat-leaf parsley 1/2 cup dry bread crumbs 2 tsp salt 1 tsp freshly ground black pepper 2 pounds of lean ground turkey 1 1/2 Tbsp Worcestershire sauce 2 large eggs, lightly beaten Glaze ½ cup of ketchup 1 Tbsp pomegranate molasses 1 Tbsp brown sugar ½ tsp of Maani’s Chickpea Spice Blend 1/2 tsp cayenne pepper 1/2 tsp salt Directions In a large saucepan, melt the butter over medium-high heat. Sauté the onion until translucent, 4 to 5 minutes. Add the garlic, ginger Maani’s Chickpea Spice Blend and cayenne pepper and cook, stirring constantly, until fragrant approx 30 seconds. Remove from the heat, transfer to a large bowl, and cool for 10 minutes. Squeeze the grated apples and discard the juice. Add the apples, mint, parsley, bread crumbs, salt, and black pepper to the bowl with the onion mixture, stirring gently with a large wooden spoon. Add the ground turkey, Worcestershire sauce, and eggs, and stir to combine. Shape the loaf by hand and place it on an aluminum foil–lined baking sheet. Cover and refrigerate for 30 minutes. To make the glaze: Combine all the ingredients in a small saucepan. Bring to a boil over high heat, stirring constantly, and then remove from heat. Preheat the oven to 400°F. Fill an oven safe glass baking dish with water and place on the bottom rack of your oven. Spread the glaze over the surface of the meat loaf and on the sides. Then place the meat loaf on the middle oven rack above the water dish. This will ensure that the meat loaf stays moist. Bake the meat loaf in the oven for 1 hour. After an hour place a cooking thermometer in the thickest part of the loaf until it registers 160°F and is slightly firm to the touch. Let sit for at least 10 minutes and serve hot or warm with a side of mashed potatoes and Enjoy! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy-ect3e-2fyff-bj292-zk94z-8dcrg-s3xhw monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/f78ceada-b2ed-4f7f-ba5d-e98c85a2452d/download-1.jpg Recipes - Chicken Salad Ingredients -2 1/2 Cups Chicken cooked 3 Stalks Celery chopped 1 Cup Grapes 1/4 Cup Parsley chopped 1 medium Apple 1/2 Cup Sliced Almonds (you can use spiced almonds as well) 3/4 Cup Greek Yogurt for a healthier chicken salad or I used Mayonnaise 3 Tablespoon Dijon Mustard 1 Lemon zested and juiced 1 Teaspoon Sea Salt & black pepper 1 Tbsp Maani’s Tandoori Masala Optional 1/3 cup chopped red onion Instructions Bake your chicken breast with salt & pepper Maani’s spice blend & olive oil, bake the chicken for 18 min at 350 degrees, once cooked then chop and shred your cooked chicken, then set it to the side. Once chicken is cooked, chop and prepare all of your veggies- the celery, red onion, grapes, apple and parsley- then add them to the bowl with the chicken alongside the greek yogurt or mayo, dijon mustard, sliced almonds, lemon zest and juice, salt and pepper. Mix well and taste. Adjust the sea salt and pepper as needed! Once done, serve with crackers or top this on bib or romaine lettuce and enjoy! Store any leftovers in an airtight container, in the fridge, for up to four days. https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy-ect3e-2fyff-bj292-zk94z-8dcrg monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/f809cac5-d712-4a1f-804b-453e28776672/download-1.jpg Recipes - Hummus Ingredients · 1 cup of dried chickpeas, soaked overnight in plenty of water and ¾ tsp baking soda OR 2 cans of chickpeas drained ½ tsp baking soda (if using dried) 1 pinch ground cumin & 1 tsp of Maani’s chickpea spice blend 1/2 cup of Tahini 1 garlic clove, crushed, or more to taste 1½ tbsp lemon juice, or more to taste salt Instructions If using dried chickpeas, drain them well after soaking, then put them into a medium saucepan, with the ½ tsp baking soda and enough water to cover. Bring to a simmer on a medium-high heat, skimming the scum from the surface as needed, then turn the heat down to medium-low, cover with the lid and simmer for about 30 minutes. Cook your chickpeas until they are very soft. If using canned chickpeas, spread them out between two towels and use your hands to vigorously rub the towels together for a few minutes. Don’t press down too hard on the chickpeas; you don’t want to crush them. Lift the top towel, the friction should have caused the chickpea skins to be released. Discard the skins. Put the chickpeas into a food processor with the TAHINI, the garlic, lemon juice, a couple of ice cubes, 2 tablespoons of reserved chickpea liquid and a good pinch of salt. Blitz until smooth(ish), then check on your hummus. You might need more tahini, garlic, lemon juice, Maani’s spice blend, and salt and very likely more chickpea water. Add a bit of each as you need. Don’t be shy about adding more tahini – each brand differs and may require you to use more. Blitz the hummus until very smooth, a few minutes at least. Don’t worry about the hummus being too loose; it will thicken as it sits.When ready, spread the hummus in a shallow bowl, creating a well in the centre. (If not serving right away, store in a sealed container in the fridge for up to 2 days.) Top with a generous glug of olive oil, then personalize your hummus as you wish. I sometimes add herbs, toasted nuts or even marinated cooked chicken skewers, but these are just suggestions. Once you get the base right, hummus toppings are limitless such as ground lamb, marinated mushrooms, pine nuts, etc.. https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy-ect3e-2fyff-bj292-zk94z monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/e3f42093-dae0-44ca-ae41-565ffe3d9028/images-2.jpg Recipes - Mac “Chili” and Cheese Ingredients · 1 package dried macaroni For the sauce: · 1/3 cup butter either salted/unsalted is fine · 1/4 cup all purpose flour · 3 cups milk whole milk works best · 1 bay leaf · 1 Tbsp Maani’s Ch Tandoori Spice Blend · Salt and Black pepper to taste · 1 cup of mature cheddar grated · 1 cup of sharp cheddar cheese, grated · 1 cup of low moisture mozzarella grated For the seasoning mix: · 2 tbsp olive oil · 1 onion sliced · 4 cloves garlic minced · 4 red chillies sliced. I used a combination of 2 bird’s eye chillies and 2 medium-heat larger chillies · 15 pickled jalapeno slices finely chopped · 1 tsp dried oregano For the breadcrumb topping: · 1/3 cup panko breadcrumbs or any breadcrumbs of preference · 2 tbsp butter melted · 1 tsp dried oregano · ¼ tsp chili flakes · 1 tbsp of fresh basil or parsley, finely chopped · 2 cloves garlic finely grated · 1/2 tsp salt · Black pepper INSTRUCTIONS For the sauce: 1. First melt the butter in a saucepan under a medium heat. Avoid using a non-stick pan if you’re using a metal whisk 2. Next add the flour to the butter and whisk together to form a roux. This will be a thickened paste 3. Add a quarter of the milk to the roux and whisk until it forms a smooth and thick paste 4. Gradually add the rest of the milk slowly, Swap between a whisk and a spatula routinely to ensure no lumps 5. Once all the milk has been added in, add in the Maani’s Tandoori Spice Blend and a bay leaf, continue to whisk for 5-10 minutes or until the sauce has thickened 6. Then turn the heat off and add the grated cheeses, and a healthy amount of freshly cracked black pepper. Mix till it forms a smooth, creamy, and cheesy sauce. You’ll notice we haven’t added any salt as the cheeses can be salty at this stage taste the sauce to see if you require any salt and add it in For the seasoning mix: 1. Start by sautéing the onion, garlic, red chilli, and dried oregano in olive oil. This will take around 10 minutes. To brown. Add a pinch of salt while the mixture cooks 2. Then add the mixture to the mac and chilli cheese sauce, along with the pickled jalapenos 3. Mix it all together and that’s the final Mac and Chilli Cheese sauce! to assemble: 1. I boiled the macaroni around 2-3 minutes short of the packaging time. This is because it will continue to cook in the oven 2. Next mix the drained pasta with the chilli cheese sauce, and then pop this into the baking tray 3. In a separate pan mix together the panko breadcrumbs, dried oregano, salt, black pepper, chili flakes, garlic, parsley and melted butter. Mix together till evenly mixed 4. Then Layer the breadcrumbs all over the mac and cheese 5. Bake at 350 for 15-20 minutes until golden brown and enjoy https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy-ect3e-2fyff-bj292 monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1fe5a5bb-be40-44e1-b8e0-d806850867b2/images-1.jpg Recipes - Ch Tikka Masala Sliders with a Spicy Cabbage Slaw Ingredients · 2/3 cup siracha mayo · 2 garlic cloves, minced or grated · 2 tsp Maani’s Tandoori Masala Blend · 1/4 cup roughly chopped pickled jalapenos · 1/4 cup pickled jalapeno juice · 1/4 cup finely chopped cilantro Ch Tikka Masala Recipe 1 pound of boneless chicken cut into cubes, marinate in Maani’s Tandoori Spice Blend 2 Tbsp of Maani’s Chicken Tikka Masala Spice Blend 1 onion chopped 3 cloves of garlic chopped 2 inches of ginger grated 1 cup of a can of crushed tomato’s 1 Tbs of tomato paste 1/2 cup of water 1 cup of heavy cream or homemade cashew milk by soaking cashews in water and grinding them in a blender. 2 teaspoon of sugar or coconut sugar salt and pepper to taste and you can add red chili pepper if you need more spice. Hawaiian Rolls Directions To marinate the chicken, please see my Maani’s tandoori chicken recipe. In a small bowl, whisk together the yogurt, ketchup, siracha, oil, salt and 2 Tbsp of Maani’s Chicken Tandoori Spice Blend. Cut the chicken in 1 inch cubes and pour the marinade all over the chicken. Set the chicken aside for at least 2 hours while you make the sauce or you can refrigerate overnight for even more robust flavor. Heat oven to 350 and place marinated chicken into the oven, saute on the stove top or grill on a gas or charcoal grill until cooked. To Make the Tikka Masala Sauce In a 4 quart pot or sauté pan over moderately high heat add 2 tbsp of canola oil and saute the onions, garlic and grated ginger stirring occasionally until golden brown approximately 10 minutes. Reduce the heat to moderate then stir in 2 Tbsp of Maani’s Tikka Masala Spice Blend and mix together to heat up the spices with the onion mixture. Then add the crushed tomato sauce and tomato paste and stir together for 5 minutes till everything is mixed together. Next add the water and heavy cream and let that boil until the sauce gets thick in consistency for another 10 minutes. Once thick reduce heat to low and add the sugar, salt and pepper to taste. Once the chicken done baking and is cooked through and the internal temperature is 165, I shred the chicken with 2 forks and add the baked or grilled chicken to this very flavorful tikka masala sauce. Mix together all the components for the spicy cabbage slaw and let that sit for about 10 minutes. Then to assemble, top the shredded Ch tikka masala on the Hawaiian rolls and also top the spicy cabbage slaw on top of the tikka masala and enjoy this very flavorful sandwich! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy-ect3e-2fyff monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/e3eaf9ca-15ed-4972-b7e8-78148577e0a7/download-2.jpg Recipes - Chapli Kebab Taco 1 lb ground beef or ground chicken & turkey 1 cup finely diced onion 1 cup chopped cilantro 1/3 cup chopped tomatoes - take out seeds & most of the juice, so there’s less pulp. 1 Tbsp ginger & garlic paste 1 whole beaten egg 1 tbsp cornstarch 1 Chili Pepper chopped 2 Tbsp Maani’s Tandoori Masala Blend Salt & pepper to taste 1 tsp of chili powder (optional) 1 tsp smoked paprika 1 tsp cumin powder American cheese or your favorite cheese to top Chopped lettuce & pickles to top Flour tortilla Burger sauce 1/2 cup mayonnaise 2 tbsp ketchup, can use sugar free 1 tbsp yellow mustard 2 tbsp sweet pickle relish 2 tsp white vinegar, or apple cider vinegar 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika Mint chutney1 bunch cilantro, chopped roughly (bottom 1-2 inch stems removed) - 2 cloves garlic, peeled · 1/2 inch knob of ginger · 2 serrano green chilis or thai green chili (more or less depending on your spice level) · 1 tsp cumin powder or Maani’s Chickpea Blend · 1/2 a lime, squeezed · 1/4 tsp salt or to taste · water as needed to help blend the chutney · 1 tsp of sugar · 1 bunch of fresh mint Marinate the Beef First, marinate the beef by combining diced onions, chopped cilantro, chopped tomatoes, ginger paste, garlic paste, beaten egg, cornstarch, chili pepper, and all the spices. Try not to get too much pulp from the tomato. Refrigerate for at least 2 hours. On a tortilla, smash in the ground beef. Be sure to have a thin layer. You do not want this to be thick in order to have crispy edges. On a pan, on medium heat, add some oil and cook tge ground beef face down first for about 5 mins. Then flip and cook for another 3-5 min until the beef is fully cooked. Top with American or your choice of cheese. Finally top and serve with chopped lettuce, pickles, burger sauce & (optional) mint chutney & enjoy! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy-ect3e monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/0557303e-bac8-46d6-a997-4da508ff0374/download-3.jpg Recipes - Fish Pakora Ingredients Marinate the white fish 1 pound of tilapia or any white fish cut into cubes 2 Tbsp of Lemon juice 1 tsp of ginger garlic paste 1 tsp of Maani’s Tandoori Masala Spice Blend ½ tsp of salt and black pepper For the batter ½ cup of chickpea flour 3 tbsp of corn starch ½ tsp of carom seeds 2 Tbsp of Maani’s Chickpea Spice Blend Water ¼ cup of canola oil to fry Preparation Place the ingredients to marinate the fish into a bowl and mix well, add the tilapia and set aside for 20 minutes. In another bowl, now add the batter ingredients and gently combine everything together, slowly add in a little of water at a time so you have a pancake consistency. If you need to adjust the amount of chickpea flour you can add more so you get a thick paste. Every piece of fish should be coated with the batter. Add the canola oil to a medium sized skillet over medium high heat. Test the temperature of the oil by adding a small piece of fish batter. It should take about 5 seconds for the batter to rise from the bottom to the top of the pan. Add each piece of fish and fry for approx. 5 minutes, each piece should be crisp and golden brown all over. Remove from oil and drain on a kitchen paper. To serve top with some fresh lemon juice, a little more Maani’s Chickpea Spice Blend or Chat Masala and enjoy! You can also make this same pakora recipe with marinated chicken, eggplant, onions, spinach or bread. https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3-lacdy monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/7d974e18-7b75-49ed-aec1-8b5f45785883/download-2.jpg Recipes - Dal Makhani (Black Gram Dal) Ingredients 1 cup urad (black gram lentils), washed and soaked in cold water overnight ½ cup kidney beans, washed and soaked with the black gram lentils 1 tbsp canola oil 3 large cloves garlic, chopped 4 tbsp ginger, grated (don’t be shy) 2 large, thin green chillies, chopped 1 tsp cumin seeds 1 tsp fennel seeds, ground 1 onion chopped 1 bay leaf 4 cardamom seeds 3 whole black peppercorn 3 black cloves 1 cinnamon stick 1 cup of passata or 2 fresh tomato’s chopped 3 cups hot water 2 Tbsp of Maani’s Tikka Masala Spice Blend 1 tsp dried fenugreek leaves (kasoori methi) 2 tsp salt ½ cup of heavy cream 4 Tbsp of butter Method 1. Soak your Black gram dal and fresh kidney beans overnight or at least 6 hours in approx 3 cups of water. If using a can of kidney beans then skip this step. 2. On the Insta pot press pressure cook setting and increase the time to 30 minutes. Close the lid with the vent in a sealing position, and pressure cook for 30 minutes. When the timer beeps, let the pressure release naturally. When the valve goes down, open the lid. You can press the saute setting and cook until you get the desired consistency. I like to add another step and boil it in a large pot on the stove until its nice and thick. 3. While we are waiting for dal to finish cooking we can start with our masala. Heat a medium skillet with canola oil and add in your chopped onion, garlic, ginger, bayleaf, green cardamon, black peppercorn, black cloves, cinnamon stick, green chilies and cumin seeds. Saute for approx. 12 minutes until the onions are nice and golden brown. Now add in the Maani’s Tikka Masala Spice Blend, fennel powder and fresh tomato’s or Passata. Mix together until nicely blended and you see the oil separate from the tomato mixture. Now add this masala to the simmering pot of dal and combine, add in the crushed fenugreek leaves, heavy cream and butter and mix all together to get a thick and luxurious authentic dal. Garnish with fried onions, fried chili’s and a splash of cream. Serve with warm naan or rice, it’s the best side dish ever! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek-46em3 monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/fcb88e53-d968-487f-b073-41c926a4f972/download-1.jpg Recipes - Vegetable Rice Pilaf Ingredients 1 1/2 cups basmati rice washed and rinsed · 1/2 cup peas · 1/2 cup carrots chopped · 1 cup cauliflower chopped · 1 onion medium, chopped · 2 cloves garlic chopped · 2 tsp of ginger chopped · 1 tbsp vegetable oil or ghee · 1 tsp whole cumin seeds · 3 black whole cloves · 4 green cardamon · 1 bayleaf · 2 cinnamon sticks · 1 Tbsp of Maani’s Curry Chickpea Spice Blend · salt to taste · 2 tbsp toasted cashews about 10, optional · 3 cups water · Cilantro for garnish Method 1. Rinse the rice 5 times so the water is clear, and all the starch is washed away, soak for 15 minutes. 2. In a medium sized stock pot heat up some veg oil over medium high heat. While the oil is heating, put in the cashews. After the cashews toast a little, remove them and set them aside. Then add the cumin seeds, bay leaf, cinnamon, cloves and cardamon, when they become toasty and fragrant, add onions and garlic and ginger. 3. Sauté the onions and garlic until they start to soften. Then add the vegetables: peas, carrots and cauliflower. 4. When the vegetables begin to soften, add in the Maani’s Curry Chickpea Spice Blend and salt and mix together so all the veggies are coated with the spices. Now add in the dry rinsed rice and sauté this for about a minute to toast the rice. 5. Now add three cups of water and bring to a boil. 6. Cover and reduce the heat to low. Allow to cook for 15 minutes. Turn off heat. Let it rest for 5 minutes. Remove lid, Fluff with fork and garnish with the toasted cashews and cilantro and enjoy with a bowl of raita! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn-zhcek monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/a3e8392d-ff41-4519-b2ff-6a93a3035425/images-1.jpg Recipes - Jambalaya Ingredients 2 tablespoons good olive oil 1½ pounds andouille or kielbasa sausage, ½ inch thick 8 bone-in and skin-on chicken thighs Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1½ cups yellow onion, chopped (1 large) 2 red bell peppers, seeded and large-diced 2 cups celery, large-diced (3 large stalks) 1 (28-ounce) can whole peeled plum tomatoes 2 tablespoons minced seeded jalapeño peppers (2 peppers) 1 tablespoon minced garlic (4 cloves) 3 tablespoons tomato paste 2 teaspoons dried oregano 1 teaspoon dried thyme 1 Tablespoon Tabasco (or use more if you want it spicy) 2 bay-leaf 2 Tablespoon Maani’s Tandoori Masala Spice Blend 1 cup dry white wine 5 cups chicken or beef stock 2 1/2 cups extra-long-grain white rice, such as Basmati 1 pound (16- to 20-count) shrimp, tails on, peeled and deveined ½ cup chopped fresh flat-leaf parsley, plus extra for garnish ½ cup sliced scallions, white and green parts, plus extra for garnish ¼ cup freshly squeezed lemon juice (2 lemons) Instructions Heat the olive oil in a very large Dutch oven or stockpot, add the sausage, and cook over medium heat for 8 to 10 minutes, turning the pieces until browned. Remove the sausage to a bowl with a slotted spoon. Meanwhile, pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Add the chicken to the pot, skin side down, and cook over medium-high heat for 5 minutes, until browned. With tongs, turn and cook for another 5 minutes, until browned. Remove to the bowl with the sausage and set aside. Don’t be tempted to cook both together; they won’t brown properly. Add the butter to the oil in the pot, then add the onions, bell peppers, celery, 1 tablespoon salt, and 1 teaspoon black pepper and cook over medium to medium-high heat for 10 minutes, until the onions are translucent. Add the tomatoes, jalapeño peppers, garlic, tomato paste, oregano, thyme, cayenne, and 1½ teaspoons salt, Maani’s Tandoori masala and cook for another 2 minutes. Add the white wine and scrape up the browned bits in the pot. Add the stock, tabasco, rice, sausage, chicken, and bay leaves and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 20 minutes. Stir in the shrimp and simmer covered for 5 more minutes. Off the heat, stir in the parsley, scallions, and lemon juice. Cover and allow to steam for 10 to 15 minutes, until the rice is tender and the shrimp are fully cooked. Discard the bay leaves sprinkle with extra parsley and scallions, and serve hot. https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg-53spn monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/d72d6b2e-05e5-42f6-afc4-aaf27476f6b9/download.jpg Recipes - Summer Chicken Parmesan Ingredients 2-3 pounds boneless skinless chicken breasts, butterflied and pounded 3/4 cup of your favorite store bought Italian salad dressing 3 large tomatoes, grated on a box grater yielding about 3 cups of sauce 2 cloves of garlic, finely grated on a microplane 2 tablespoons of extra virgin olive oil, plus more for serving 2 tablespoons of salted butter, optional 1 tsp dried oregano 1 tsp of Ch Tikka Masala Spice Blend 1 tsp of Red Pepper Flakes Stracciatella cheese or burrata Freshly grated parmesan cheese for serving Fresh basil for serving sea salt, or kosher salt flaky salt for serving freshly ground black pepper Toasted Garlic Panko (optional) 2 tablespoons extra-virgin olive oil 1 tsp of Maani’s Tandoori Spice Blend 1 tablespoon unsalted butter 1 medium garlic clove, finely grated 1 cup panko breadcrumbs 1 tsp of red pepper flakes Basil Pesto (optional) 1/4 cup walnuts 1/4 cup pine nuts 2 tablespoons chopped garlic 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan Toast the pine nuts for a few minutes in a small pan until golden brown. Then place the walnuts, toasted pinenuts, and garlic in a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. instructions Marinate the chicken: Combine the chicken and the Italian Salad dressing and the chopped garlic in a large zip top bag and refrigerate over night. For the Panko (optional): Heat a large skillet over medium heat and add the olive oil and butter. When the butter has melted, stir in the garlic and cook until fragrant, about 30 seconds, then add the panko, tandoori spice blend, red pepper flakes and toss to coat. Toast until the breadcrumbs are golden, stirring occasionally, about 5 to 7 minutes. Turn off the heat, add a pinch of salt, and transfer the breadcrumbs to a bowl. Store the breadcrumbs in an airtight container in the fridge for up to 1 week. Make the Tomato Sauce: Combine the grated tomato with 2 tablespoons of extra virgin olive oil, 1/2 tsp of sea salt or kosher salt, and the finely grated garlic. Mix to combine, taste and adjust as needed. You can leave the sauce as is, or reduce it on the stove slightly. If reducing: add everything to a medium saucepan over high heat, bring to a boil and reduce to a medium simmer for about 5 minutes until the sauce has slightly thickened. Whisk in butter if using, add the Ch tikka masala spice blend, red pepper flakes and dried oregano. Add the salt and pepper to taste. Grill the Chicken: Throughly clean and grease your grill grates. Preheat your grill to medium high. Grill the chicken until you get nice grill marks on the outside and the inside registers 150 degrees, about 3-5 minutes a side depending on the thickness of your chicken and the heat from your grill. To Assemble: Ladle the tomato sauce and a bit of the basil pesto over the pasta and mix together. Then add each of the butterflied cutlets on top of the spaghetti. Top the chicken with the freshly grated parmesan cheese, a few dollops of stracciatella or burrata cheese, flaky salt, freshly ground black pepper, toasted panko, basil pesto, fresh basil, and a drizzle of extra virgin olive oil and Enjoy!! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft-dyecg monthly 0.5 2024-07-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/b7acc59a-2834-475c-b018-8c77c87f0a8e/download-18.jpg Recipes - Indian Spiced Burger with Coleslaw Ingredients 1 pound of ground beef ½ small onion chopped 1 green chili chopped ¼ cup of cilantro chopped 1 Tbsp of crushed garlic 1 Tbsp of crushed ginger ¼ cup of chopped mint leaves 2 Tbsp of Maani’s Tandoori Spice Blend Salt and pepper to taste 1 Tbsp of Harissa Blend all the ingredients together nicely and place in the fridge for 20 minutes to marinate. Then either grill or make patties and fry in a medium sized pan over medium high heat. Serve on Brioche toasted buns with your favorite topping. Top burgers with Indian Coleslaw Cut ½ head of cabbage 1 green chili 1 tsp black mustard seeds 1 tsp of Maani’s Chickpea Blend Chopped cilantro Salt and pepper to taste ¼ cup of unsweetened coconut shreds Juice of 1 lime 1 Tbsp of Mayo Directions Cut cabbage lengthwise, in a pan heat up the mustard seeds in 2 tbsp of oil and cook for a one minutes until they stop popping. Add in the Maani’s Spice blend, coconut, salt and pepper and green chili. Then add the spices to the cabbage and mix in the lime juice, cilantro and mayo. Top the Indian burgers with the cabbage. https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp-fxwft monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/07e04bc6-2b4d-4b78-8027-0e9684b758b0/download-17.jpg Recipes - Samosa Grilled Cheese 2 tbsp neutral oil like vegetable or canola · 1/2 tsp mustard seeds · 1 tsp cumin seeds · 1 small onion, finely diced · 2 garlic clove, grated · 3 large potatoes, peeled boiled and diced · 2 Tbsp Maani’s Chickpeas Spice Blend · 1 Tbsp Chat Masala powder · 1 tsp red pepper flakes · 1 1/4 teaspoon salt and pepper (or to taste) · 8 slices sandwich bread like Sourdough, or White Sliced Bread · 8 Slices White American Cheese or 8 oz shredded cheese of choice · Maggi Indian Sauce · 1 cup Cilantro Chutney (recipe below) · 4 tbsp unsalted butter, softened CILANTRO CHUTNEY: · 1 bunch cilantro, chopped roughly (bottom 1-2 inch stems removed) · 2 cloves garlic, peeled · 1/2 inch knob of ginger · 2 serrano green chilis or thai green chili (more or less depending on your spice level) · 1 tsp cumin powder or Maani’s Chickpea Blend · 1/2 a lime, squeezed · 1/4 tsp salt or to taste · water as needed to help blend the chutney · 1 tsp of sugar · 1 bunch of fresh mint DIRECTIONS CILANTRO CHUTNEY: Add all of the ingredients to a high speed blender and blend, stopping in between to scrape down the sides of the blender. Add the water in small quantities - adding too much water too quickly will give you a thin watery chutney and for this recipe you want the consistency to be thicker. Blend and set aside. POTATO MIXTURE: In a non stick skillet add 2 tbsp oil over medium high heat. Once the oil is hot add mustard seeds, cumin seeds, hing and let the seeds crackle. Add the diced onions and cook until onions are translucent and golden around the edges. Lower the heat slightly and add the grated garlic and spices and mix well. Add the potatoes, salt, and continue to stir and combine all ingredients gently until everything is evenly incorporated Using the back of a spoon or a potato masher, gently smash the potatoes if they are too large and continue to stir. Remove from heat. ASSEMBLY: In a medium size skillet melt over medium heat, add 1/2 tablespoon of butter until it is foamy and melted. Lay two slices of bread down on the pan and spread one of the slices with roughly 1 tablespoon of cilantro chutney and the other slice with about 1 tablespoon of Maggi ketchup. Add a slice of cheese or handful of shredded cheese on top of the cilantro chutney, then top with about 1/3 cup of the potato mixture, using the back of a spoon to press it down, and then place the remaining slice of bread and maggi sauce. Use a spatula to gently press the sandwich down and continue to cook until both sides are golden. To help the cheese melt, cover the pan with a melting dome. Repeat with remaining ingredients and add butter as needed to the pan. Top the potato mixture with a few spoonfuls of the sweet chutney and top with another slice of cheese. Serve the sandwiches hot, and enjoy! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t-nffgp monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/983809bc-c9d0-4a93-88da-c41809f522a7/download-16.jpg Recipes - Homestyle Chicken Curry For the Marinade 1 whole chicken cut up (I ask the butcher to chop up my purchased whole chicken) 3 Tbsp mustard oil 2 Tbsp ginger, garlic paste 2/3 cup of Greek yogurt 2 Tbsp of Maani’s Tandoori spice blend Salt & pepper to taste Ingredients 1 large onion chopped (should be 1 cup of chopped onions) 3 large garlic cloves chopped 3 inches of fresh ginger grated 2 green chili’s chopped 2 Tbsp of Ch Tikka masala spice blend 2 Bayleaf 2 Tbsp of tomato paste 1 cup of water 5 cardamom pods 1/2 of a cinnamon stick 6 black cloves 6 black peppercorn 1/2 tsp of cumin seeds 3 large chopped tomatoes (approx 1 pound) 2 tbsp of canola or avocado oil Method Mix all the ingredients together for the chicken marinade. Marinate anywhere from 2 hours to overnight. Next - In a large heavy bottom pan heat oil over medium flame. Add the Bayleaves, peppercorn, cardamom, cinnamon stick, cloves & cumin seeds. Once they begin to crackle add the onions, green chilis, garlic & ginger & fry for approx 15 min or until deep brown. Stir the onions well & at this stage add in the Ch Tikka Masala Spice Blend & fry for a few minutes & add in the fresh tomatoes. Mix the tomatoes very well until they begin to get jammy & release their moisture. Make sure you scrape the bottom of the pan & cook for a few minutes. Now add in the tomato paste & mix in well so the sauce thickens. Next add in the marinated chicken & combine the chicken with the tomato mixture. Add in the salt & pepper & the water. Turn the heat to low & cover to cook for another 20 minutes. Make sure you check the chicken & stir it halfway through the cooking process. Meanwhile in a small separate frypan, brown one small shallot for 5-6 minutes. Once the shallots are charred, you can add this on top of your ch curry as a garnish with the chopped cilantro. Add a splash of water to the gravy if it’s too thick. Serve this with a side of basmati rice or a warm naan or roti & enjoy! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss-bgk7t monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/929929ba-fd6a-4c46-85aa-73301f0a907c/images-1.jpg Recipes - Turkey Zucchini meatballs in a zesty sauce Ingredients for the meatballs 1 small onion chopped · 1 green chili pepper (such as Serrano or Thai chili) chopped · 2 chopped garlic · 1 tsp crushed ginger · 1 lb ground turkey · 2 tbsp chickpea flour · 1 Zucchini grated · 2 tbsp chopped mint · 2 tbsp chopped cilantro · 1 egg · 1 tsp freshly squeezed lemon juice · 2 Tbsp Maani’s Curried Spice Blend · 1 tsp black pepper pepper · 1 tsp kosher salt For the curry · 1 small onion chopped · 1 cup of crushed tomato · 1 green chili pepper (such as Serrano or Thai) · 2 tbsp neutral oil · 1 tsp cumin seeds · 3 whole cloves · 1 inch cinnamon stick · 1 bay leaf · 1-2 green cardamom pods · 2 cloves chopped garlic · 1/2 inch piece chopped ginger · 3 tbsp plain whole milk yogurt · 2 tbsp Maani’s Ch Tikka Masala Blend · 1 ½ tsp salt · ¼ cup of water · 1-2 tbsp cilantro leaves INSTRUCTIONS Meatballs: o Combine all the ingredients in a bowl. o Using a bit of oil to grease your hands, form into meatballs about 1 ½ inch in diameter. You can also use a cookie scoop to make this go faster. It should make around 25 meatballs and then heat up some neutral oil in a medium size fry pan and saute until golden brown on each side. Curry: o Heat another fry pan over medium high heat. Add the oil and whole spices and cumin seeds, and allow them to sizzle for a few seconds. Then add the chopped onion and sauté, stirring often, for 7-8 minutes, or until golden. Add the garlic and ginger & sauté another 2 minutes, until the onions have deepened even more in color. Add the Maani’s Ch tikka masala spice blend and fry until aromatic (2 minutes) then add the crushed tomatoes followed by the yogurt, and salt. Sauté for 4-5 minutes or until the oil starts to separate from the mixture. o Add the water and raise the heat to bring to a boil. When the water comes to a boil, lower the heat and arrange the meatballs in a single layer and allow it to cook for 10 minutes. Uncover and gently stir the meatballs. o Finally taste and add salt or red chili flakes, if needed. Sprinkle Maani’s Curried Chickpea Spice blend on top and cilantro. Serve hot over basmati rice or naan. https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m-5ewss monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/e11916cd-986e-455d-98a7-9c58fea1193a/download-15.jpg Recipes - Stewed Butternut Squash in Spices Ingredients 2 tablespoons avocado oil 1 teaspoon fenugreek seeds 2 Tbsp Maani’s Ch Tikka Masala Spice Blend 1 small yellow onion, finely diced 2 tablespoons minced fresh ginger ½ teaspoon red chile powder or red pepper flakes (if you want it spicier) 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into ½-inch cubes 1 teaspoon kosher salt, plus more as needed 4 medium Roma tomatoes, cut into cubes 2 tablespoons fresh lime juice (from about 1 lime), plus more as needed 2 tablespoons light brown sugar 2 tablespoons chopped fresh cilantro for garnish Step 1 In a large skillet over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the Maani’s Spice Blend. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder if using and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes. Step 2 Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm with a puri. https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c-6jr7m monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/6a001d7a-c4ea-4220-8f2d-368c5d3d4da3/download-14.jpg Recipes - Sweet Potato Casserole Ingredients 2 pounds sweet potatoes, peeled and cubed salt 2 tablespoons butter 2 large eggs ¼ cup maple syrup 1/2cup milk ½ teaspoon vanilla extract ½ teaspoon salt 1 ½ Tbsp Maani’s Ch Tikka Masala Spice Blend 1 tsp cayenne pepper Pistachio crust: ½ cup chopped roasted, salted pistachios ½ cup light brown sugar ⅓ cup all-purpose flour ¼ cup butter, melted Directions Preheat oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter. Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes. Whisk eggs, maple syrup, milk, vanilla extract, cayenne pepper, Maani’s Spice Blend and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish. Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes. Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes. https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc-xmg2c monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/6f31da21-67c8-4c16-9e72-3c7d271cc8cc/download-12.jpg Recipes - Homemade Hamburger Helper Ingredients 2 Tbsp canola or vegetable oil 1 large onion chopped Salt and pepper to taste 1 Tbsp Maani’s Ch Tikka Masala Spice Blend 3 garlic cloves, minced 5 strips uncooked smoked bacon, finely chopped 1 pound ground beef 1 cup dry white wine 3 cups chicken stock 1 cup heavy cream ⅓ cup hot sauce 2 teaspoons hot smoked paprika 1 bay leaf 8 ounces elbow pasta 5 slices American cheese, ripped into small pieces 1½ cups grated Cheddar ½ cup finely chopped chives Step 1 Heat a large sauté pan over medium-low, and add oil and onions season lightly with salt and pepper. Let cook until the onions turn light brown in color and begin to caramelize, approx 15 minutes. Step 2 Add garlic and cook until fragrant and starting to brown about 2 minutes. Step 3 Increase heat to medium-high and add bacon and ground beef. Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom approx 12 to 15 minutes. Step 4 Remove pan from the heat and drain off most of the fat, leaving a little in the pan to keep the meat moist. Step 5 Return pan to medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes. Step 6 Add the chicken stock, heavy cream, hot sauce, paprika, Maani’s Spice Blend and bay leaf to the pan. Mix until combined and bring to a boil. Step 7 Once the mixture is boiling, add the pasta and cook until al dente it’ll take approx 9 minutes. Step 8 Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened. Step 9 Stir in chives and season to taste with salt and pepper & red pepper flakes. Serve immediately & Enjoy! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk-7kwcc monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/e5bbcbc7-3a6e-456e-95bd-f69d30956dce/download-13.jpg Recipes - Mater Paneer (paneer, mushroom, bell peppers) Ingredients 1 small onion chopped 2 cloves garlic chopped 2 inches of grated fresh garlic 1 chopped green chili 2 Tbsp of Ch Tikka Masala spice blend 1 cup of a can of crushed tomato 3 ounces of frozen cubes of paneer 1/2 cup of frozen peas 5 sliced mushrooms 1/2 bell pepper chopped 1/3 cup of heavy cream 2 Tbsp of canola or avocado oil Salt & pepper to taste Method Heat oil in a medium frypan & sauté onions, ginger, garlic, green chilis for approx 10 minutes until the onions turn brown. Add in the mushrooms, green peppers & peas mix together for a few minutes. Now add in the Ch Tikka Masala Spice Blend, salt & pepper to taste. Add in the frozen paneer & crushed tomatoes. Mix together then add in the heavy cream. Cover for a few minutes till the sauce coats all the vegetables. Garnish with chopped cilantro & serve with a warm naan bread! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z-ekfsk monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/efcc977b-34dc-4078-a561-45377ed91e3a/download-8.jpg Recipes - Chicken Vindaloo Birria Tacos Ingredients 1 pound of diced chicken breast (marinated in 2 Tbsp of Maani’s Tandoori Spices Blend, oil, salt & pepper) 1 onion chopped 3 cloves of garlic chopped 2 inches of ginger grated 2 Tbsp of Maani’s Curried Chickpea Spice Blend 1 cup of a can of crushed tomato’s 1 cup Greek yogurt 1 Tbsp of Tamarind paste 1 Tbsp of red wine vinegar 1 green chili chopped 1/2 cup of water 3 cardomom, 1 tsp cumin seeds, 1 bayleaf, 4 peppercorn, 1/2 cinnamon stick Pineapple salsa 10 ounces of diced pineapple or mango in a can, fresh or frozen 7 ounces of corn either fresh, canned or frozen 1/2 lime juiced 1 jalapeño chopped 1/2 cup of cilantro Salt & pepper to taste 1 Tbsp of olive oil Directions 1. Marinate the diced chicken in the Tandoori spice blend, oil, salt & pepper for at least 30 min. 2. While the chicken is marinating heat oil in a medium frypan & add onions, garlic, ginger, and whole spices (cumin seeds, cinnamon stick etc) & green chili & sauté for 10 minutes. 3. Once the onion mixture is brown add in the 2 Tbsp of Curried Chickpea Spice Blend & mix together. 4. Then add in the crushed tomatoes & mix together for an additional 5 minutes until the sauce thickens. 5. Now add the yogurt, water, tamarind paste, red wine vinegar & mix together so the flavors can blend together. 6. Add the marinated chicken breast to the flavorful curry sauce & cover for 15 minutes until the chicken is cooked through. Add in salt & pepper to taste & if you want it spicier add in red pepper flakes. To assemble taco: In a separate bowl mix together all the ingredients for the pineapple salsa. Heat up a corn or flour tortilla in a pan, add shredded cheddar cheese, add a few tbsp of the chicken curry & sauce. Once the cheese is melted take off the heat & scoop in the salsa & enjoy! https://www.maanisfood.com/recipes/rjad76lc6esprp4-lp32z monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/8fa3e20b-c964-4c83-8fec-d38794dd1148/Paella-7.jpg Recipes - Paella Ingredients Herb Blend 1 cup chopped fresh parsley ¼ cup fresh lemon juice 2 cloves minced garlic 2 tbsp olive oil Paella 1 cup water 1 teaspoon saffron threads 3 (16-ounce) cans chicken broth or homemade 1/2 pound of peeled or unpeeled shrimp 1 tablespoon olive oil 4 boned chicken thighs, cut in half or boneless chicken breast (I marinate it in 2 tbsp of Maani’s Tandoori Spice Blend, salt & pepper & 1 Tbsp of Lemon juice) 2 links Spanish chorizo sausage or turkey kielbasa, cut into 1/2-inch-thick slices 2 slices of bacon 2 cups finely chopped onion 1 cup finely chopped red bell pepper 1 cup canned diced tomatoes, undrained 1 teaspoon sweet paprika 1 tablespoon of Maani’s Tikka masala Spice blend 3 large garlic cloves, minced 3 cups uncooked Arborio rice or other short-grain rice 1 cup frozen green peas 8 mussels, scrubbed and debearded ¼ cup fresh lemon juice Salt & pepper to taste Lemon wedges (optional) Instructions To prepare paella, combine water, saffron and broth (first 3 ingredients) in a saucepa & bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add marinated chicken & saute for 2 minutes on each side. Remove from pan. Add kielbasa & bacon, saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and red bell pepper, sauté for 15 minutes, stirring occasionally. Add the Maani’s Tikka Masala blend, smoked paprika, and 3 garlic cloves; cook 5 minutes. Then add the can of tomatoes & peas & mix together. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel or aluminum foil, and let stand 10 minutes. Serve with lemon wedges & enjoy! https://www.maanisfood.com/recipes/rjad76lc6esprp4 monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/993be34f-0434-4041-beb6-78a3ef81796e/images-17.jpg Recipes - Basmati Rice Ingredients 2 cups of basmati rice 4 cups of water 1 bay leaf 2 Tbsp Vegetable oil 1 (2 inch) piece of cinnamon stick 3 pods green cardamom 3 whole black cloves 1 tsp of Cumin seeds 4 black whole peppercorn Optional (1 small onion sliced) Optional (half cup of frozen peas or any vegetable) salt to taste Directions Rinse the Basmati Rice in water approximately 5 times so its clear and not milky in color. This will wash all the starch away. Add vegetable oil in a large pot or saucepan over medium high heat. Add the cinnamon stick, cardamom pods, cloves, peppercorn, bayleaf and the cumin seeds into the hot oil. Toast the cumin seeds for about a minute until fragrant then add in the sliced onion and saute until a rich golden brown. Meanwhile drain the water from the washed rice and stir in to the pot. And add in the frozen peas and the salt to taste approx 1 tsp Add the 4 cups of water and bring to a rapid boil. Once it boils cover and reduce the heat to low. Simmer for about 18 minutes, or until all the water has been absorbed. Let stand for 5 minutes and make sure the rice tastes tender and not hard. Once cooked then fluff with a fork before serving and Enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr-rm3pw-b7mag-8ef35-y44yh-sa365-l54yn-c5f56-h54jr-38z88-e6kkt-25jrr-tlc8e monthly 0.5 2023-04-23 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/5020f36c-b6f1-4c31-99ae-fb03cd33949d/download-9.jpg Recipes - Chicken Piccata Meatballs with Spaghetti Ingredients for the Meatballs 1 pound of ground chicken 1 chopped garlic clove 1 tsp of Maani’s Chickpea Spice Blend 1 large egg 1 tsp of grated lemon zest 1 torn whole wheat bread soaked in milk 2 Tbsp of chopped Italian Parsley 2 Tbsp of chopped Capers (drain and rinse) 1/2 cup grated parmesan cheese 1/3 cup panko breadcrumbs ½ teaspoon freshly ground black pepper and 1/2 tsp salt Ingredients for the Sauce 1 small onion chopped 2 Tbsp of all purpose flour 1 1/2 cup chicken broth 1 Tbsp capers, drained and rinse 2 Tbsp of freshly squeezed lemon juice 2 Tbsp fresh parsley chopped 1 Tbsp of better then bouillon chicken base freshly grated parmesan and parsley to garnish 2 Tbsp of olive oil salt and pepper to taste Directions Turn on the broiler Combine torn bread soaked in milk, parmesan cheese, panko, egg, parsley, capers, garlic, lemon zest, salt, pepper, Maani’s Chickpea Spice Blend, blend all these ingredients together nicely. Add the ground chicken and mix together until combine everything together. Dampen your hands and form small round balls and place them on a prepared baking sheet. Broil the meatballs until golden brown about 8 minutes. While the meatballs are in the oven add 2 Tbsp of olive oil to a medium saucepan and place over medium high heat. Add the onion and saute for approx 6 minutes and add in the flour and whisk until smooth. While whisking, add the chicken broth, salt and pepper, bouillon base and lemon juice and keep stirring. Reduce heat and add in the capers and let the sauce simmer for 5 minutes. Add the meatballs to the sauce and coat them with the lemon sauce. Garnish with fresh parsley and parmesan cheese. You can serve this over orzo, a green salad, I served this dish over Ina Garten’s Spaghetti Aglio E Olio Recipe.. Enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr-rm3pw-b7mag-8ef35-y44yh-sa365-l54yn-c5f56-h54jr-38z88-e6kkt-25jrr monthly 0.5 2023-04-08 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/69b50792-3619-411d-993b-a0ce0b78becd/images-3.jpg Recipes - Tandoori Turkey Breast with Roast Veggies (Copy) Ingredients 1 whole bone-in turkey breast For the Marinade: 2 tablespoons of Mustard Oil 1 tablespoon minced garlic (3 cloves) 2 inches of grated ginger 1 Tbsp of lemon juice 2 Tbsp of Maani’s Tandoori Spice Blend 1 Tbsp of Harissa or Siracha or any hot sauce 1/3 cup yogurt or 2 Tbsp of Mayo 1 Tbsp of Honey 1 teaspoon chopped fresh thyme leaves 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper Veggies 2 potato’s, 4 carrots, 1 red onion, 1 fennel bulb cut into cubes 1 can of coconut milk 1/2 cup of ch broth Directions Preheat oven to 325 degrees F. Place all the marinade ingredients in a bowl and stir together. Cut a few slits with a knife into the breast of the turkey and loosen the skin and smear half of the paste underneath, directly on the meat. Place the marinated turkey breast in a roasting pan and add the fresh thyme on top of the turkey then add the veggies all around the turkey. Add a few tbsp of the mustard oil on the veggies and the rest of the marinade so that each veggie is coated with the marinade. Roast the turkey for 30 min and pour in the ch broth around the turkey onto the veggies and place back in the oven for the remainder of an hour. Check the turkey after another 30 minutes and add the can of coconut milk around the turkey onto the veggies and place back in the oven for another 30 minutes until the skin is golden brown and a meat thermometer inserts into the meatiest area of the breast and reads 165. Total cooking time of the turkey breast should be 1 1/2 hour. When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice the turkey and serve warm with a spoon of the coconut curry sauce and roasted veggies and Enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr-rm3pw-b7mag-8ef35-y44yh-sa365-l54yn-c5f56-h54jr-38z88-e6kkt monthly 0.5 2023-04-05 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/a8cf77ea-ad55-4541-a507-359cfef9c372/download-3.jpg Recipes - Spring Chicken Marinated in Yogurt and Spices Ingredients 1 pound chicken tenders/breast cut into 3 inch pieces 1 Tbsp ginger and garlic paste or grate 3 cloves of garlic and 2 inches of fresh ginger 1/3 cup of greek yogurt 2 Tbsp of Mayonnaise 2 Tbsp of Maani’s Tandoori Spice Blend 1 Tbsp of Harissa or Siracha or any hot sauce 2 Tbsp grated cheddar cheese 1 Tbsp of Honey 1 tsp finely chopped green chili 1 Tbsp Red Wine Vinegar 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper Melt butter for basting Directions: Marinate the chicken in vinegar, ginger garlic paste for 10 minutes while you mix the remaining ingredients together. In a separate bowl mix together the Greek yogurt, mayonnaise, grated cheese, Maani’s Tandoori Spice Blend, Sriracha or Harissa, honey, salt and pepper and green chili. This should look like a paste so you can add a few tbsp of oil to loosen up and incorporate this marinade into a smooth marinade. Add the chicken to this marinade and marinate preferably overnight or at least 2 hours. Heat a fry pan over medium high heat and add 2 Tbsp of canola/avocado/grape seed oil. Fry the chicken and flip until cooked through. You can also air fry or grill the marinated chicken, baste with butter every 5 minutes and cook until the juices run clear and it’s slightly charred around the edges. Once grilled, top with cilantro chimichurri below. Serive with grilled veggies, naan and salad. Enjoy! Cilantro Chimichurri with Pistachio’s 1/2 cup flat leaf parsley chopped 1/2 cup cilantro chopped 1 clove garlic chopped 2 Tbsp red wine vinegar 1/2 tsp red pepper flakes 1/4 cup extra virgin olive oil 1 Tbsp Honey salt and pepper to tast 2 Tbsp chopped pistachio’s Method Finely chop all the herbs and garlic then transfer to a small bowl. Mix together the red wine vinegar, red pepper flakes, olive oil, pistachio’s, honey, salt and pepper. Serve on top of the marinated chicken, steak, salmon or veggies. Or pop a lid on it and refrigerate for a few days. https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr-rm3pw-b7mag-8ef35-y44yh-sa365-l54yn-c5f56-h54jr-38z88 monthly 0.5 2022-11-18 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/21514678-5b7b-4633-8e2f-43ebc5c1fda6/images-2.jpg Recipes - Roasted Sweet Potato’s Ingredients 2 sweet potatoes peeled and cut into 1-inch cubes (Approximately 4 cups chopped) 2 Tbsp of avocado oil 1 Tbsp of Maani’s Chicken Tikka Masala Blend Salt and pepper to taste 2 tsp of dark brown sugar Directions Preheat oven to 375 degrees F. Lay the sweet potatoes out in a single layer on a roasting tray. In bowl mix in oil, brown sugar, salt, pepper and Maani’s Chicken Tikka Masala Spice Blend. Roast for 30 minutes in oven or until tender. Take sweet potatoes out of the oven and transfer them to a serving platter and garnish with Cilantro and Enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr-rm3pw-b7mag-8ef35-y44yh-sa365-l54yn-c5f56-h54jr monthly 0.5 2022-11-18 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/0e6d397d-1b08-4448-82e1-088a9f1fbdda/images-1.jpg Recipes - Coconut and Lime Potato’s Ingredients 1 small onion peeled and cut into slices 2 garlic cloves chopped 1 tsp of Maani’s Chickpea Spice Blend 2 tbsp canola or avocado oil salt and black pepper to taste 6 potatoes (I used yukon gold), skin on, cut into 5mm-thick slices (use a mandoline or cut with a knife 1 can of coconut milk 1 large limes– zest finely grated, to get 1½ tsp, then juiced 1 red or green chillies, finely sliced 2 inches of fresh ginger, peeled and chopped 5 scallions green ends finely sliced at an angle 1/2 cup of Gruyere or your favorite cheese Directions Preheat oven to 350 F, Saute the onions, garlic, ginger, green chili’s in the oil in a medium sized skillet over medium heat. Fry for eight to 10 minutes, stirring occasionally, until soft and deeply golden brown. Then add in the salt, pepper, Maani’s Chickpea Spice Blend and mix together until blended. Turn off heat and stir in the coconut milk, lime zest and lime juice. Add the potatoes to an oven proof dish and pour in the flavorful coconut broth into the dish and make sure each potato is covered with the liquid. Top the potato mixture with the Gruyere cheese and scallions and bake for 30 minutes covered with foil. Once baked uncover and broil for 5 minutes till the cheese has browned and enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr-rm3pw-b7mag-8ef35-y44yh-sa365-l54yn-c5f56 monthly 0.5 2022-11-18 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1664997653649-GKT6I50APCI25HM1OT08/download-1.jpg Recipes - Indian Eggs (Burji) Ingredients 2 Tbsp of Canola Oil 1 small onion chopped 1 finely chopped green or thai chile 1 large tomato chopped 1/2 of a green, orange or red bell pepper chopped 1 teaspoon Maani’s Curried Chickpea Spice Blend Kosher salt and black pepper to taste 4 large eggs, lightly beaten favorite cheddar cheese of your choice or american cheese chopped fresh cilantro, for a garnish Directions In a medium skillet, heat the oil over medium. Add the onion, chile, and cook, stirring often, until the onions are brown, about 10 minutes. Add the tomatoes, bell pepper and spices and cook, stirring often, until the spices are toasted and the tomatoes soften, 2 to 3 minutes. Add the eggs. Stir until the eggs are softly scrambled or you can make it into an omelette about 2 minutes. Top with cheese and serve right away with naan, bacon, sausage, potato’s or toast and garnish with the chopped cilantro. https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr-rm3pw-b7mag-8ef35-y44yh-sa365-l54yn monthly 0.5 2022-10-05 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1664843215432-JFYTR2GWMZS522A7I0CZ/download.jpg Recipes - Chicken and Rice Ingredients 1 medium onion, diced 2 Tbsp of Canola or Avocado oil 3 garlic cloves, 1 lb ground chicken 1/2 tsp bouillon seasoning 1 jalepeno or thai green chili chopped 1/2 tsp smoked paprika 1 Tbsp Maani’s Ch Tikka Masala Spice Blend 2 tbsp lemon juice 1 tbsp vinegar 1/2 cup of crushed tomato 2 tbsp parsley, finely diced 1 tbsp pomegranate molasses 2 cups of chicken broth 1 cup of basmati rice washed and rinsed approx 5 times with water Salt and pepper to taste Directions Heat a large frying pan on medium-high heat. Once the pan is warmed, add the oil and onions. Sauté onions until golden brown, add the garlic and stir. Continue cooking for 10 minutes. Once your onions are golden and your garlic and green chili and saute till fragrant, then add the ground chicken. Break up the ground chicken as it's cooking. Once the chicken is no longer pink, add the smoked paprika, bouillon, Maani’s Spice Blend, salt and pepper. Stir everything to ensure the spices are well combined. After a few minutes the spiced chicken should be fragrant from the spices. Now add the crushed tomato, lemon, pomegranate molasses and vinegar. Turn up the heat a bit to reduce the liquid released from the chicken and quickly cook the flavors. Once the moisture is gone, add the washed basmati rice that has been rinsed thoroughly approx 5 times with clean water. Mix everything together and add in the chicken broth on high heat, once the broth boils turn the heat to low and cover. After approx 15-20 min uncover and the rice should be fully cooked, taste it to see if you may need more salt and pepper. Garnish with chopped cilantro and serve with raita or a salad and enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr-rm3pw-b7mag-8ef35-y44yh-sa365 monthly 0.5 2022-10-03 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1664726456660-CHBMEPBGMHFYXPWPAV6U/images.jpg Recipes - Chicken Chili Ingredients 1 small diced onion 1 pound ground chicken 1 large boneless chicken breast 1 green bell pepper, diced small 3 cloves garlic, minced fine 1 (15-oz.) can kidney beans, rinsed and drained 1 (15-oz.) can tomato sauce 2 Tablespoons unsweetened cocoa powder or 6 small chocolate morsels 1 teaspoons ground cumin 1 teaspoons smoked paprika 1 Tbsp Maani’s Tikka Masala Spice Blend 1 teaspoon dried oregano 1/2 teaspoon salt 2 cups low sodium chicken broth Assorted toppings, such as sour cream, shredded cheddar cheese and sliced scallions Directions Saute the onion and garlic in a dutch oven or large stock pot over medium heat with 2 Tbsp Canola or Avocado oil till light brown approx 10 minutes. Then add the ground chicken and green peppers and cook until the chicken is browned. To the chicken, add the cumin, paprika, oregano, salt, pepper and Maani’s Spice Blend and mix together to heat the spices. Next add the tomato sauce, chicken broth, kidney beans and boneless chicken breast so the chicken cooks in the broth. Once the chicken is cooked take it out and shred it with 2 forks and put it back into the pot to simmer in the broth. Add in the chocolate morsels and mix in, taste for additional salt, chili or pepper. Serve the chili with assorted toppings and Enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr-rm3pw-b7mag-8ef35-y44yh monthly 0.5 2022-10-02 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1651722859885-2PYO7XVMXS8O6ANAHFFJ/images-1.jpg Recipes - Kentucky Derby Chicken Pakoras Ingredients 1 pound of diced chicken breast, or thighs 2 TBSP of Mayo 1 Tbsp of Barbecue Sauce 1 tbsp of Siracha 1 Tbsp of oil Salt to taste 1 Tbsp of Harissa 1/2 cup of breadcrumbs 2 TBSP of Cornflour 1 egg 1 Tbsp of Honey (optional) 2 Tbs of Maani’s Chicken Tandoori Spice Blend Directions In a bowl mix together the mayo, barbecue sauce, siracha, oil, Harissa, cornflour, and Maani’s Chicken Tandoori Spice Blend. Then add the diced chicken and completely coat the chicken or you can also marinate salmon, shrimp, tofu, lamb chops and marinate overnight for best results, or for a couple of hours. Then whisk 1 egg in a separate bowl and set it aside. Take a piece of chicken and dip it into the egg mixture. Next coat it with the bread crumbs which are on a separate plate Once you keep repeating this process then heat up 3 tbsp of oil in a medium sized skillet and fry or air fry the chicken until cooked through and golden brown about 3-4 min per side. Serve hot with sliced onions, chopped cilantro and squeeze an entire lemon or lime on the chicken when hot! Serve with my mint chutney recipe or dill yogurt recipe or your favorite barbecue sauce. https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr-rm3pw-b7mag monthly 0.5 2022-05-05 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1651720047427-5EYMBJS67U73TMKAKEF3/download.jpg Recipes - Kentucky Derby Pimento Cheese Appetizer Ingredients 1 cup chopped cilantro ½ cup mint leaves 2 tsp lemon juice 1 green chiles (or serrano) 1 tsp. Maani’s Chana Masala Spice Blend 1¼ tsp. salt 2 Tbsp. canola oil All-purpose flour, to dust 1 (14-oz.) puff pastry sheet, defrosted 1 cup extra sharp cheddar cheese or pimento cheese ½ of a small red onion, very finely sliced 1 egg, beaten with a pinch of salt Directions Preheat the oven to 400 F and line a 9-inch x 16-inch baking sheet with parchment paper Put the cilantro, mint, lemon juice, chiles, Maani’s Chana Masala Spice Blend salt, and oil into a blender, and pulse until you have a smooth chutney that is thick and spreadable. Taste: it should be spicy, herby, salty, and sour all at once. If it isn’t, adjust as you see fit. Sprinkle a little flour over your work surface and lay out the pastry. Roll out the Puff Pastry and spread the cilantro chutney leaving a 1-inch strip free along the top edge. Add the cheddar or Pimento Cheese in an even layer and scatter the onion over the top, then brush the exposed strip with beaten egg. Roll the pastry in a tight spiral away from you until you have a big jelly roll. Cut the roll into 1 inch-wide pieces and lay each piece on the baking sheet with a 2-inch gap between them. Brush each cut side with egg, then place in the hot oven and cook for 20–25 minutes or until the tops are golden brown and caramelized. Allow to cool slightly before separating and eating. https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr-rm3pw monthly 0.5 2022-05-05 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1651718947828-I5F8JBXHZJGOGL70MA13/images.jpg Recipes - Kentucky Derby Spicy Shrimp Ingredients 1 pound of raw shrimp 3 Cloves of Garlic Chopped 1 TBSP Maani’s Chicken Tikka Masala Spice Blend 2 Tbs of tomato paste 1/4 cup of heavy cream salt and pepper to taste Hot Pepper flakes if you want more spice Chopped cilantro for garnish Directions Heat a large skillet with canola oil and add the chopped garlic to the skillet. Once heated and chopped garlic starts to become fragrant add in the Maani’s Chicken Tikka Masala Blend, salt and pepper, and the tomato paste then mis is together. Then add in the heavy cream and mix together to make the sauce. Now toss in the raw shrimp and coat each piece of shrimp with the spicy sauce and saute until the shrimp is cooked. Garnish the spicy shrimp dish with chopped cilantro and enjoy! Optional - you can also chop the cooked shrimp with the sauce and fill it in baked phyllo cups and enjoy as an appetizer or add your favorite pasta for a yummy shrimp pasta. https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng-lktpr monthly 0.5 2022-05-05 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649041369239-NIGB0BT16GWKY1RCRISW/penne-with-spicy-turkey-sausage-e1605220057330.jpg Recipes - Penne and Spicy Turkey Sausage Ingredients 1 pound of penne or any favorite pasta 12 ounces of spicy chicken or turkey sausage, casings removed 1 large onion diced 1 cup of pasta water 2 cups frozen corn 1 Tsp Maani’s Ch Tikka Masala Spice Blend 8 ounces of mascarpone cheese 1 tbsp of spicy chili paste like sambal or Calabrian chili paste 1/4 cup of fresh basil chopped 1 cup freshly grated parmesan cheese 2 tbsp of canola oil or olive oil Directions Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to package directions or until al dente. Drain well, reserving 1 cup of the pasta water. Meanwhile, heat a medium skillet over medium high heat. Add the olive oil and sausage cook about 5 minutes, breaking up the sausage into bite size pieces with a wooden spoon. Add the onion and cook for another minute. Stir in the corn and salt, and Maani’s Ch Tikka Masala Spice Blend and cook. stirring often until the corn is warmed through another 2 minutes. Transfer the mixture to a large bowl. To the bowl, add the mascarpone cheese, chili paste and hot pasta and reserved pasta water. Add the parmesan cheese directly over the un-tossed hot pasta. Using a large serving spoon toss everything together well. Add basil and toss again. Serve with additional parmesan if desired and enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc-66bng monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649041028221-4RSA4Y59KT30B2O2UMRL/images.jpg Recipes - Shrimp Fried Rice Ingredients 2 1/2 cups of day old jasmine cold rice or 2 packets of Trader Joe’s Jasmine Frozen Rice 4 garlic cloves chopped 1 Thai Green Chili or more to taste 1 medium onion or shallot chopped 2 Tbsp of oyster sauce 1 Tbsp of soy sauce 1 tsp of sugar or honey 1 tsp Maani’s Ch Tikka Masala Spice Blend 12 oz of jumbo shrimp, peeled and deveined Handful of thai or italian basil 1 Tbsp of butter or oil Half a lime (optional) Directions Mix oyster sauce, fish sauce, soy sauce, sugar, pepper in a small mixing bowl and set aside. Heat a large fry pan or wok and saute the onion and garlic in a little oil or butter and stir fry for a few minutes until translucent. Then add the shrimp and Maani’s Ch TIkka Masala Spice Blend cook for a few minutes until each side is pink. Then mix the rice and sauce and toss everything together. Add the basil and combine, transfer to a serving dish and top with sesame seeds and a squirt of lime and enjoy hot!! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642-35wxc monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649041982538-VLO17KXMC2RQAVG6ZJDZ/download.jpg Recipes - Bulgogi Ingredients 1 pound of ground beef, chicken or turkey 4 cloves of garlic chopped 1 medium size onion 1 tsp Maani’s Chicken Tikka Masala Spice Blend 4 Tbsp of soy sauce 1 Tbsp sugar 2 Tbsp Mirin 1 Tbsp of Apricot jam 1/2 tsp of sambal chili paste 1/2 tsp of black pepper 1 Tbsp of cooking oil 3 green onions to garnish 1 tsp of sesame seeds 1 tsp of sesame oil Directions Combine ground meat with garlic, onion, soy sauce, mirin, sugar, Maani’s Ch Tikka Masala Spice Blend, apricot jam and pepper in a large bowl and let marinate for 30 minutes. Heat wok or large fry pan, add cooking oil and add ground mixture, stir fry and mix into little pieces. Keep cooking until theres no moisture and everything is fully cooked and dark brown in color. This should take approx 10 minutes then mix in the sesame oil and mix nicely together. Serve this with the shrimp fried rice, cauliflower rice or quinoa. Garnish with green onions, sesame seeds and enjoy!! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my-z9642 monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649039970051-IODFPX9HE8QZ9TLYZZOX/mint-and-basi-stirfry--e1605220379122.jpg Recipes - Mint and Basil Stir-Fry Ingredients Marinade for the protein 1 pound filet mignon, Ribeye, flank steak, chicken or tofu 1 Tbs soy sauce 1 Tbs sugar 1 Tbs fish sauce 1 tsp Maani’s Chicken Tikka Masala Spice Blend 1 tsp black pepper 1/2 tsp dark soy (optional) To Cook: 1 Tbs Canola oil 5 cloves of chopped garlic 1 Tbsp of Oyster Sauce 1 small red onion sliced 1 Tbs of butter 2 green onions 1 Tbs of sambal chili sauce if using Asian chili oil then 1 tsp 2 Tbs of Sweet Soy Sauce ( if you don’t have this then mix in equal parts of regular soy sauce and honey) 1 cup of fresh mint 1 red or orange bell pepper, cored seeded and cut into strips 2 cups of fresh bok choy or any vegetable such as green beans, asparagus, broccoli, mushrooms etc. 1 cup of fresh Thai basil or regular basil Directions Combine all ingredients to marinate protein for 30 minutes or preferably 2 hours in the fridge covered with plastic. In a large skillet or wok heat oil over medium high heat and the oil and butter, garlic and onions and fry for 1 minute. Add the marinated meat stirring quickly and cook through for 2 minutes. Then add the vegetables and fry till wilted about 2 minutes. Add the sweet soy sauce, oyster sauce and chili sauce, mix together till everything is well blended and vegetables are tender but still crispy. Remove skillet from heat and add in the basil, mint, and top with sesame seeds, scallions and peanuts. Serve over Trader Joe’s frozen brown rice or zuccini noodles. Accompany this with Thai Cucumber Salad and the 5 minute garlic shrimp. YUM! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj-g24my monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649042110513-JQ1THSCOULSY9NUO4TF1/images-1.jpg Recipes - 5 minute Garlic Shrimp or Salmon Ingredients 2 lbs of raw shrimp or salmon steak 1 Tbs of Honey 1 Tsp Maani’s Chicken Tikka Masala Spice Blend 2 Tbs of Sambal Chili Sauce or 1 Tbs of Asian Chili Oil 4 Cloves of Garlic chopped 2 green onions chopped bunch of fresh cilantro 1/2 a lime wedge 2 Tbs of Oyster Sauce 1 Tbs of Rice Wine, Sake or White wine 1 Tbs of Canola Oil 1 green or red Thai Chili or Jalepeno Directions Put all the sauces ( Sambal, honey, oyster sauce) in a small bowl and stir to keep on hand when you cook since this dish comes together very quickly. Then heat a large skillet with canola oil, add the garlic for about 1 minute. Toss the shrimp or salmon with the Ch Tikka Masala Spice Blend and then quickly saute in the large skillet for a few minutes till cooked and pour the white wine to deglaze the pan. Then add the sauce mixture and stir everything well. The sauce will thicken and put the sauce over the shrimp or salmon. Garnish the shrimp or salmon dish with green onions, sesame seeds, peanuts and fresh cilantro with a squeeze of lime! Serve this with the Mint and Basil Stir-fry and Thai Cucumber salad on instant frozen jasmine rice from Trader Joe’s https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2-tchwj monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649038851128-JTEIYDQWYOPVDSE71J45/chicken-meatballs-1-1-e1605221062880.jpg Recipes - Chicken Meatballs Ingredients 1 lb of minced chicken zest of one lemon 2 slices of white or wheat bread 5 tbsp of heavy cream 1 tsp of vegetable oil ½ tsp cumin seeds 2 green chili’ts chopped ½ onion chopped 1 tbsp ginger garlic paste 1 Tbsp of Maani’s Chicken Tikka Masala Blend pinch of red pepper flakes 3 cloves of garlic chopped 1/3 cup of cilantro chopped 2 tbsp of soy sauce 2 tsp of lemon juice 1 egg 1 tsp of salt or to taste Directions In a mixing bow, combine the minced chicken, lemon zest, soy sauce and salt, toss to season chicken. In a separate bowl, add the bread and cream and let it soak well. Mash the bread mixture. Beat the egg and add it to the bread mixture, stir to combine and set aside. Heat the vegetable oil in a sauté pan over medium heat. Add the cumin seeds, garlic, lemon juice, green chili’s and onions and fry for a few minutes. Add the ginger garlic paste for about another minute then add the Add salt to taste and cool completely in the fridge. Once completely cool then add it to the chicken mixture along with the bread mixture, Maani’s Chicken Tikka Masala Spice Blend, red pepper flakes and salt to taste. Mix everything gently but don’t overwork. In a medium sized fry pan add the vegetable oil and form the meatballs with your hand or a mini scooper. With lightly oiled hands roll the mixture into small sized balls. Fry the meatballs for 7 minutes until the sides are all brown. Remove meatballs from the pan when completely cooked through and garnish with cilantro and enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf-hgkj2 monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649037678403-GVM4VZALMKNBPSMQPO0S/tofu-lettuce-wraps--e1605220673613.jpg Recipes - Tofu and Mushroom Lettuce Wraps Ingredients 1 Tbsp of canola or Vegetable oil 5 ounces of extra firm tofu, diced 2 ounces of white, shitake or bella mushrooms 1 4-inch piece of fresh lemongrass minced (outer layer removed) or I like to use the gourmet garden stir in paste about 3/4 of the 4oz tube 2 inches of chopped ginger 4 scallions white part only 1 tsp of sambel oelek 1 tsp Maani’s Curried Chickpea Spice Blend 1 cup of Teriyaki Sauce ( I used Soy Vey but you can use any type) chopped roasted and salted cashews for serving sliced carrots for serving Fresh cilantro, mint (basil is optional) torn for serving Can serve with white jasmine rice Optional: can use water chestnuts for crunch Directions n a large skillet heat oil on medium high heat. Add the lemongrass, ginger and scallions for a few minutes till it becomes fragrant. Then add the tofu and mushrooms till tofu starts to brown about 8 minutes and add the sambal oelek and Maani’s Curried Chickpea Spice Blend. Lower the heat and add in the Teriyaki Sauce till the sauce thickens and can coat the back of a spoon. Then add the carrots to heat but they should remain crunchy. As an option you can also add in the water chestnuts if you like. Put a little of the jasmine rice on each lettuce cup then divide the mixture and add it to each cup. Top with the torn cilantro and mint and roasted cashews. Enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr-983jf monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649036748973-TY13IQI8MGMTZPCMK2Z1/salmon-and-lentils-e1605220531654.jpg Recipes - Roasted Salmon on a bed of Lentils Ingredients 1 cup of carrot diced 1 large onion chopped 1 cup of celery diced 2 tablespoons olive oil 1 tsp Maani’s Chicken TIkka Masala Spice Blend 7 sprigs of fresh Thyme or 1 tsp of dried Thyme 2 Tablespoon of Tomato Paste 2 cloves of garlic 1 cup of French green lentils or I use steamed french lentil from Trader Joe’s 4 cups of Chicken Broth or just enough to cover the lentil stew. 1 tablespoon kosher salt 1 tsp of Red Pepper Flakes 1 tablespoon of Paprika 1 teaspoon freshly ground black pepper Ingredients for the Salmon 4 ounce center cut salmon filets 3 cloves of garlic chopped 1 lemon wedges for serving 1/4 cup of minced fresh dill 1/4 cup of minced fresh flat leaf parsley Kosher salt, pepper and paprika to top the salmon Directions Preheat oven to 400 degrees F. For the lentils heat oil in a dutch oven and add onions, garlic, celery and carrots and cook over medium heat for approx 10 minutes. Then add the Thyme, Maani’s Chicken TIkka Masala Spice Blend, paprika, salt, pepper, red pepper flakes, tomato paste and mix together then add enough chicken broth that covers the lentils. Mix all together and cover over medium heat for 10-15 minutes. For the salmon, season each filet with salt, pepper, paprika and add the chopped garlic on each filet. Add oil to the cast iron skillet and over high heat and place the salmon filets seasoning side down in the skillet and sear for 2 minutes until very brown. Turn the filets and place the pan in the oven for 15 minutes until the salmon is cooked to your liking rare, medium or well done. Once both lentils and salmon are finished then spoon a huge helping of lentils onto a plate and place a salmon filet on top. Garnish with the fresh dill and parsley mixture and squeeze an entire lemon on all the salmon and lentils. Serve hot and enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll-9fttr monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649036261131-4CI9GJ790FEC92FZKUBC/download.jpg Recipes - Curried Scallops with Spinach Ingredients 1 tbsp: coconut oil 1½ tbsp: peeled and minced ginger 1 tbsp: curry powder 1 tsp Maani’s Chana Masala Spice Blend 1 pound: sea scallops (about 10) 1 cup: trimmed green beans or spinach 1 13.5 ounce: can coconut milk ½ medium: red onion minced 8 curry leaves ½ tsp: black mustard seeds Directions 1. Place scallops in a bowl and rub them with the curry powder and set aside for 15 minutes. 2. In a large skillet on medium-high, heat coconut oil and when the oil is hot add the scallops. Sear on one side for about 2 minutes then flip and continue to cook until cooked through and opaque. Continue cooking the scallops in batches. 3. In the same skillet add the mustard seeds and ginger, curry leaves, and onions. Saute for 5 minutes until the onions are browned then add the green beans or spinach. 4. Add the salt, Maani’s Chana Masala Spice Blend and sauté until fragrant, about another minute. Add the coconut milk and simmer on low for about 10 minutes. Don’t let the coconut milk boil or it’ll get too thick. 5. Return the scallops to the curry and simmer for another 5 minutes or until they are completely heated through https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-dk6ll monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649035147149-SNYVTOPGMBRUTKZQ1BWW/turkey-lettuce-wrap--e1605220746237.jpg Recipes - Thai Turkey Lettuce Wraps Ingredients For the dressing: 1/3 cup fresh lime juice (from about 4 limes) 1 tablespoons fish sauce 2 tablespoons honey For the minced turkey: 2 tablespoons vegetable or canola oil 1 small onion, diced 4 cups of fresh baby spinach 1 Tbsp of Maani’s Chana Masala Spice Blend 1 4-inch piece of fresh lemongrass minced (outer layer removed) or I like to use the gourmet garden stir in paste about 3/4 of the 4oz tube sold at Kroger. 1 Thai chile or serrano chile chopped 1 1/2 pounds ground turkey (preferably dark meat) Freshly ground black pepper Kosher Salt to taste 1 head butter or bib lettuce, leaves separated Sticky white rice, (Trader Joe’s frozen jasmine rice) for serving chopped roasted cashews, for serving shredded carrots, for serving fresh cilantro and mint (basil optional) torn for serving Lime wedges, for serving Directions In a small bowl, whisk together lime juice, fish sauce and honey and salt then set aside. Make the ground turkey: In a large skillet, heat the oil over medium heat. Add the onion, Maani’s Chana Masala Spice Blend, lemongrass paste or fresh, green chili, until it becomes fragrant and begins to soften about 5 minutes. Then add in the ground turkey and cook until it is well browned about 8 minutes. You can use a flat spatula and press down so the turkey becomes brown and crispy, this adds great flavor. season with salt. Then add the dressing to the pan and the spinach cook for a few minutes and Season with salt and pepper. Spoon the turkey mixture onto the lettuce leaves with some jasmine white rice, top with shredded carrots, torn mint and cilantro and cashews for crunch and arrange on a serving platter along side lime wedges for sprinkling. Wrap your lettuce up and enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48 monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649033753670-FWBU4LK4T9XBL0YX0NYD/tomato-poached-halibut-with-chili-oil-e1605220199823.jpg Recipes - Tomato Poached Halibut Ingredients ¼ cup olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 1 Tbsp of Maani’s Tandoori Spice Blend 1 small shallot, thinly sliced into rings 1 teaspoon red-pepper flakes 1 pound small, sweet tomatoes, halved Kosher salt and black pepper 1 teaspoon fish sauce (optional) 1 ¼ pounds sea-bass, halibut or cod, cut into 4 equal pieces 1 cup cilantro, tender leaves and stems ½ cup mint, tender leaves and stems Limes, halved, for serving Tortillas, toast or rice, for serving (optional) Directions Heat olive oil in a large skillet (use one with a lid) over medium-high heat. Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chili oil to a small bowl. Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce (if using) and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet. Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper. Season the fish with salt, Maani’s Tandoori Spice Blend, pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut). To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls). Drizzle with reserved bowl of chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice as well. https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw-kde48-txx22-3g4ah monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1649034800605-VL8VJ9KDJW9ZWXOJ27FZ/quinoa-e1605220572524.jpg Recipes - Lemon Quinoa with Roasted Peanuts Ingredients · ¾ cup white or wheat quinoa · Water for cooking the quinoa · 1 and ½ teaspoons salt · ½ cup raw peanuts · 2 tablespoons oil · 1 teaspoon black mustard seeds · 10-15 curry leaves · ½ an onion chopped · 1 green chilies · 1/8 teaspoon asafetida · 1 tsp Maani’s Chana Masala Spice Blend · 1 small tomato, cut into a dice (optional) · One lime · 2 tablespoons chopped cilantro Directions 1. Place the water and the quinoa in a cooking pot and bring the water to a simmer. Add in the salt, and the quinoa and cook for about 15 minutes, until the quinoa is soft. I add plenty of water and then drain the quinoa in a colander 2. While the quinoa is cooking, place the peanuts on a skillet and lightly toast the peanuts until they are golden brown and remove from skillet. 3. Heat the oil on medium heat for 1 minute. Add the mustard seeds and onion. 4. In quick progression add in the curry leaves and the green chilies and tomato, Maani’s Tandoori Spice Blend and the asafetida. 5. Stir and mix in the drained cooked quinoa. 6. Gently stir in the peanuts, cut the limes and squeeze in the juice. 7. Stir in the cilantro and serve hot and enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk-zaaaw monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648445975024-MQFN4AYTUXPGAKS69G78/Sabra-Hummus-Vinaigrette-IGP-SpendWithPennies-7-e1609267628950.jpg Recipes - Roasted Vegetables Ingredients 1 head of cauliflower florets, sliced thin on a separate baking sheet 1 red bell pepper 1 red onion sliced 1 eggplant diced 1 zucchini diced extra virgin olive oil 3 Tbsp of Maani’s Chicken Tandoori Spice Blend 2 Tbsp of Harissa Salt and Pepper to taste teaspoon of red chili flakes juice of a Lime or Lemon Directions Preheat the oven to 400 degrees and toss the cauliflower with salt and pepper, harissa and olive oil in a plastic bowl so each floret is covered and bake for 30 minutes until fork tender and some edges are golden brown. Then toss the hot cauliflower with the Maani’s Ch Tandoori Spice Blend or more if you want additional flavor. Meanwhile you can toss the other veggies with salt and pepper, harissa and olive oil in a plastic bowl till each veggie is covered then transfer veggies to another baking sheet for 20 min since the cauliflower has a longer cooking time then most veggies. The edges of the veggies should be golden brown or charred then take them out and toss the warm veggies with a Tbsp of Ch Tandoori Spice Blend or more Spice if you need a more intense flavor. Toss both the cauliflower and the rest of the veggies together and top with the juice of 1 lime or lemon and garnish with some chopped cilantro. I add these delightful veggies on mixed greens and drizzle yogurt on top or on top of a spoonful of hummus with a huge grilled pita https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6-f9tzk monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648445748717-TS6BI05WU7BCNFI9YVDZ/images-9.jpg Recipes - Tandoori Chicken Sandwich Ingredients 1 pound of chicken breast cut in half 1/3 cup of yogurt 1 Tbsp of Ketchup 1 tbsp of Siracha 1 Tbsp of oil 1 tsp Salt 2 Tbs of Chicken Tandoori Spice Blend 2 cups of panko breadcrumbs 4 hamburger buns lettuce and tomato mayo Directions Lightly score chicken breasts 3 or 4 times with sharp knife. Place in medium bowl and add the yogurt, ketchup, siracha, oil, salt and Maani’s Ch Tandoori Spice Blend Mix together, toss to coat. Coat all pieces well with marinade; cover and refrigerate at least 2 hours or overnight. Remove chicken from refrigerator 15 minutes before cooking and take each piece of chicken and coat in the panko breadcrumbs. Make sure the breadcrumbs are well adhered to the chicken pieces. Heat up the oil in a large sized pan over medium high heat and cook chicken until the outer coating is brown and chicken is cooked through, takes approx about 6 -8 minutes per side or until chicken is no longer pink in center. Cut brioche hamburger buns in half crosswise; gently open. Toast with butter and place one chicken breast in each bun half and garnish with lettuce, tomato and drizzle with mayonnaise or your favorite toppings and enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt-cb8d6 monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648445471401-M49JAPESNZNA9YBDRH5Z/images-8.jpg Recipes - Vegetable Coconut Stew Ingredients 3 garlic cloves, chopped 2 tbsp of vegetable oil 1 green chili chopped 2 Tbsp of Curried Chickpea Spice Blend 1 large yellow onion, chopped 1 (2-inch) piece ginger, finely chopped 1 sweet potato chopped in 1 inch pieces 1/2 head of cauliflower cut into 2 inch pieces salt and black pepper to taste 2 (15-ounce) cans chickpeas, drained and rinsed 2 (15-ounce) cans full-fat coconut milk 2 cups vegetable or chicken stock 1 bunch kale or spinach stems removed torn into bite-size pieces or any veggie you like Directions Heat oil in a large pot over medium heat then add onion, garlic, green chili’s and ginger. stirring occasionally until onion starts to brown around 8-10 minutes. Add the Curried Chickpea Spice Blend and chickpeas, and season with salt and pepper. Keep stirring so the chickpea fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to10 minutes. Using a wooden spoon to crush chickpeas slightly to release their starch. Add coconut milk and stock to the pot and season with salt and pepper. Bring to a simmer scraping up any bits that have formed on the bottom of the pot ( this is all the flavor stuck on the bottom) Cook on med low heat and cover until stew has thickened and flavors have started to come together approx 30 minutes. Add greens and any veggie you like making sure they are submerged in the liquid. Cook a few minutes so they wilt and soften about 5 minutes depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper. Ladle into bowls and top with cilantro, mint and red pepper flakes and enjoy! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj-a2lxt monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648445157485-PN3VN220FJVY98ENH52P/images-7.jpg Recipes - Chicken Tandoori Ingredients 1 pound of diced chicken breast, or thighs or breast with the bone 1/3 cup of yogurt 1 Tbsp of Ketchup 1 tbsp of Siracha 1 Tbsp of oil Salt to taste 1 Tbsp of Harissa 1 Tbsp of Honey (optional) 2 Tbs of Maani’s Chicken Tandoori Spice Blend juice of one whole lemon or lime garnish with chopped fresh cilantro Directions Preheat the oven to 350 degrees. In a large bowl mix all the ingredients together except for the chicken till a thick paste is formed. Add the diced chicken or if you have chicken with a bone then make slits in the chicken so the marinade can penetrate inside for more flavor then completely coat the chicken or you can also marinate salmon, shrimp, tofu, lamb chops or veggies overnight for best results, or for a couple of hours. This dish goes very well with my Chicken Tikka Masala Sauce. Then either grill, pan fry or roast in the oven on a baking sheet for 25 minutes until the internal temperature is 165 degrees and the edges are slightly blackened. Serve hot with sliced onions, chopped cilantro and squeeze an entire lemon or lime on the chicken when hot! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc-kp8wj monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648444857075-M1G4XZRQ50B1MXQMOJLF/download-4.jpg Recipes - Curried Chickpeas Ingredients 1 small onion diced or half a large onion 2 Tbsp of canola or vegetable oil 1 cup of tomato sauce (can of Trader Joe’s sauce) 1 can of chickpeas and keep the drained water liquid 2 Tbs of Maani’s Curried Chickpea Spice Blend salt and pepper to taste 2 cloves of garlic chopped 2 inches of fresh ginger grated garnish with chopped fresh cilantro Directions Heat up a medium sized pan with 2 Tbsp of canola or vegetable oil over medium high heat. 2. Then sauté the chopped onion, garlic and ginger for approx 10 minutes until golden brown. Then add 2 Tbs of Maani’s Curried Chickpea Spice Blend and mix through for a few min. 3. You can then and add 1 cup of Trader Joe’s can of tomato sauce to the onion mixture and stir together for 5 minutes so the tomato mixture can thicken. 4. Then drain a can of chickpeas but keep the drained liquid (the aquafaba) in a separate bowl. Add the chickpeas to the tomato mixture and combine and roast for a few minutes, then add the chickpea liquid and mix all together. You can add potato, spinach, paneer, sweet potato or any other favorite veggie to this dish. 5. Add salt and pepper to taste and garnish with chopped cilantro. Serve with basmati rice or naan bread. You can also make it into a Kathi Roll sandwich by rolling the chickpeas inside a frozen pratha garnishing it with sliced red onions and chopped cilantro and serve hot https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3-stbzc monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648444537854-HNK3Z0H3WWWKIQOD3P25/Masoor-Dal--e1608663467583.png Recipes - Masoor Dal Ingredients 1 cup of dry masoor dal (aka red lentils) 3 cups water 2 Tbsp Canola or Vegetable oil 1 small onion chopped 2 inches of ginger grated 1 green chili, Serrano, jalepeno, thai 2 large tomatoes diced cilantro for garnish salt and pepper to taste naan and basmati to serve 1-2 tsp of Chicken tikka Masala Spice Blend Directions First we need to properly wash the lentils for approximately 5 rinses until all the water runs off clear by washing the lentils in a large pot. The water in the pot should not be cloudy and should be transparent. Then combine 3 cups of water with the 1 cup of lentils in the pot and boil till the lentils are tender approximately 15-20 minutes. There will be foam that collects on top which you can skim off. While the lentils are cooking, make the tadka ( where all the flavor lies) Tadka is a cooking method where onion, spices and aromatics are cooked in the oil to release their best flavors. Most dals are gluten free, high in fiber and protein, low in fat and calories and packed with flavor. Heat a skillet over medium high heat and add the oil, onion, ginger and green chili’s & fry until golden brown. Once cooked add the Maani’s Chicken Tikka Masala Spice Blend, salt and pepper and stir everything together for a few minutes then add the chopped tomatoes and mix in till the tomatoes cook and become saucy or jammy. Next add the tadka to the cooked lentils and simmer over medium high heat for another 5 minutes to infuse the flavors together. Garnish with chopped cilantro and serve with gobi alu or any roasted veggie, rice and naan. You’ll definitely be going back for more and more, but you can because its so good for you! https://www.maanisfood.com/recipes/c9583kf2zm6gs3s-377c3 monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648443740723-MVRXVX8E3DYEBI71OOMB/download-3.jpg Recipes - Shakshuka Ingredients 3 tablespoons good olive oil 1 large chopped yellow onion 1 red or green bell pepper, seeded and 1/2-inch diced 1 jalapeno pepper, seeded and minced 1 (28-ounce) can diced tomatoes and juice 1 can of chickpeas drained 2 Tbs of Curried Chickpea Spice Blend Kosher salt and freshly ground black pepper 6 extra-large eggs 5 ounces feta, crumbled 2 tablespoons roughly chopped fresh parsley Whole-wheat pita bread, toasted, for serving Directions Preheat the oven to 375 degrees F. Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion and saute until brown then add the bell pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the Maani’s Curried Chickpea Spice Blend and add the diced tomatoes and drained chickpeas, salt and black pepper. Bring to a boil, lower the heat, and simmer for 10 minutes, until the sauce thickens, stirring occasionally. Off the heat, carefully break the eggs, one at a time and lay ontop of the tomato mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread https://www.maanisfood.com/recipes/c9583kf2zm6gs3s monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648443428028-3E727U2MJIKKDXIQYW0B/images-2.jpg Recipes - Lemony Cilantro Minto Pesto Pasta Ingredients Pesto Mixture in the Blender 2 cups of fresh spinach 1 bunch of fresh cilantro few sprigs of fresh mint leaves (optional) 2 fresh serrano chili or jalepeno salt and pepper 1 lemon juiced For the Pasta ½ box of tagliatelle or any favorite cooked pasta 2 inches of ginger 2 cloves of garlic chopped 2 Tbsp of Maani’s Chana Masala Spice Blend 1 onion chopped 2 Tbsp of Canola or Vegetable oil salt and pepper to taste Directions Combine all the ingredients for the cilantro pesto in your nutribullet or blender. You might need to add a few tablespoons of water to have a sauce type consistency. Scrape down the sides with a spatula a few times to make sure nothing is missed. Taste the pesto and add more salt or fresh lemon juice if needed. In a large medium sized pot add the canola oil over medium high heat and sauté the chopped onions, garlic, ginger and sauté until golden brown or approx 10 minutes. Then add the Maani’s Curried Chickpeas Spice Blend, salt and pepper and mix together to release the oils in the spices. Now incorporate the Cilantro Pesto sauce from your blender and mix together with the onion mixture and let cook for the next 5 minutes. Add the cooked pasta to the medium sized pot and stir well to combine everything together. Ladle the green cilantro pesto pasta in a plate and top with lots of grated parmesan, feta or goat cheese and squeeze a lime or lemon on top and enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j-8sr8c-sdj28-kxj9w-rf4xe-c6l9m-smf27-hzjgm-53b5z-8hlle-s9k2j-8l7eg monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648442970476-77GMUM4SM0EYOMN58U11/download-2.jpg Recipes - Mushroom Lasagna Ingredients 12 ounce Shitake mushrooms chopped 12 ounce Bella mushrooms chopped 1 Onion chopped 1 Carrot peeled and chopped 4 cloves of Garlic chopped 1⁄4 cup of Tomato paste 1 tbsp of Maani’s Chicken Tikka Masala Spice Blend 15 Lasagna cooked sheets 1⁄2 cup of Parmesan cheese 1/3 cup of Grated Romana cheese 1⁄2 cup of Mozzerela shredded cheese 1⁄2 cup of Heavy Cream 2 Tbsp of Fresh Basil Chopped 2 Tbsp of Fresh Parsley chopped 2 cups of Vegetable or Chicken Broth 3 Small Tomato’s chopped Salt and pepper to taste Directions Preheat the oven at 350 degrees. Heat a large saucepan over medium high heat with canola oil and sauté the onions, red chili, garlic and carrots for 10 minutes until light brown. Then add the chopped mushrooms into the same sauté pan and keep stirring until the mushroom liquid gets absorbed and brown approx. 15 minutes. Now add salt, pepper, Maani’s Chicken Tikka Spice Blend and vegetable or chicken stock. You can add the tomato paste and stir this into the mushroom mixture and let the sauce thicken for another 20 min till you get the consistency of a ragu. Once you have the right consistency and flavor then stir in the cream and remove from heat. Now combine all the cheeses in a small separate bowl. To assemble the lasagna, spread one-fifth of the mushroom sauce in the bottom of a 30cm x 20cm rectangular dish, then top with a fifth of the cheese mixture, the chopped basil and parsley followed by a layer of lasagna sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, and bake for 30 minutes. Sprinkle over the remaining basil and enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j-8sr8c-sdj28-kxj9w-rf4xe-c6l9m-smf27-hzjgm-53b5z-8hlle-s9k2j monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648442444002-F9SVSUT9YDTNM1HUCJCV/images-5.jpg Recipes - Falafel with Yogurt Sauce Ingredients 2 cups of dried chickpeas soaked overnight (not canned chickpeas) ½ tsp baking soda 3 Tbsp of Maani’s Curried Chickpea Spice Blend Salt and Pepper to taste Oil for frying 1 onion chopped 4 cloves of garlic chopped 2 green chili’s or jalapeno ½ cup fresh dill chopped 1 cup of fresh parsley chopped 1 cup of fresh cilantro chopped 1 tsp of baking powder Cilantro Yogurt Sauce ½ small onion chopped 2 cups of chopped cilantro 2 cups nonfat yogurt 4 Tbsp fresh mint chopped 3 Tbsp of lemon juice Salt and pepper to taste Combine everything together and mix to make a smooth yogurt sauce. Tahini Sauce 1 clove of garlic chopped ½ tsp of salt ¾ cup of tahini paste ½ cup fresh squeezed lemon juice ¼ cup of cold water 1 cup fresh parsley with stems removed Mix all of these ingredients into a food processor and blend, if it’s too thick just add water till you reach the desired consistency Instructions One day in advance – place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight and when they are a bit soft, drain the chickpeas completely and pat them dry. Add the chickpeas, herbs, onions, garlic and Maani’s Curried Chickpea Spice Blend to a food processor and run the food processor until the mixture is well combined. Transfer the falafel mixture to a container and cover tightly and place in the fridge for at least an hour or overnight. Just before you want to fry the falafels add the baking powder and mix it in with a large spoon. Scoop a full tablespoon of the falafel mixture and form into small balls or patties. Heat a medium saucepan with oil over medium high heat and carefully drop in the falafel patties in the oil and fry for 5 minutes until dark brown outside. Serve the falafel hot and serve them in a pita bread with tahini sauce or hummus, arugula, tomato and cucumbers. Or you can also dip these into a cilantro yogurt sauce https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j-8sr8c-sdj28-kxj9w-rf4xe-c6l9m-smf27-hzjgm-53b5z-8hlle monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648441950595-PG1BMY5ZHW4XF8SIJ6BH/images-4.jpg Recipes - Spaghetti Squash Ingredients 1 Spaghetti Squash Roasted 1 Large Onion chopped 3 cloves of garlic 1 green thai chili or jalapeno chopped 3 Tbsp of Maani’s Chicken Tikka Masala Spice Blend 1 jar of spaghetti sauce like Carfagna’s 1 pound of ground chicken (optional) Salt and pepper to taste, add red chili flakes if you want it spicier. 2 Tbsp of Canola or Vegetable Oil 8 ounces of shredded Mozzerella cheese Directions Making the Squash Microwave Spaghetti Squash for approx. 8 minutes so its easier to cut in half. Then carefully cut the spaghetti squash in half lengthwise and take out the seeds then drizzle olive oil, salt and pepper on each half and turn upside down on a large foil lined baking sheet and bake for 40 minutes at 350 degrees. Making the Sauce In a medium sized skillet add 2 Tbsp of Canola or Vegetable oil over medium high heat sauté the onions, green chili’s and garlic for approx. 10 minutes or until golden brown. Now add 3 Tbsp of Maani’s Chicken Tikka Masala Spice Blend and mix together with the onions. (If you wanted to add the ground chicken you would add it in now and mix together until the chicken is cooked). Then add in your favorite jar of tomato sauce, salt, pepper, chili flakes and stir together until is starts to boil. Cook the sauce for about 10 minutes until the flavors mix together. Taste the sauce and if you need more salt, pepper or chili flakes you can add it in. As the sauce is cooking take the Spaghetti Squash out of the oven and flip the squash so it’s the cut side facing up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash, they will look like spaghetti strands. Take out a shallow baking dish and mix the sauce mixture with the seedless spaghetti squash and put everything in the baking dish or you can easily top the squash with a ladle of sauce. Sprinkle Mozzarella or Parmesan cheese on top and Bake uncovered at 350 degrees for 20 minutes. Serve with garlic bread and salad enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j-8sr8c-sdj28-kxj9w-rf4xe-c6l9m-smf27-hzjgm-53b5z monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648441348974-SCU7GWH8EYUIC4R24YG5/download-1.jpg Recipes - Spicy Shrimp Pasta Ingredients 1 pound of raw shrimp deveined ½ box of spaghetti, whole wheat is also fine or gluten free 2 garlic cloves chopped 1 cup chopped green pepper 1 jalapeno chopped ¼ tsp red pepper flakes 2 Tbsp Maani’s Chicken Tikka Masala Spice Blend salt and pepper to taste 1 Tbsp of canola or vegetable oil 2 tbsp of tomato paste 1 cup of heavy cream or you can use cashew milk, made by soaking a handful of cashews in water then grinding it in a blender, or coconut milk if dairy free 1/3 cup of parmesan cheese grated 2 Tbsp of chopped parsley 2 cups of fresh spinach Directions Boil the spaghetti according to the package instructions. In a medium sized skillet heat up the canola oil over medium high heat and sauté the green pepper, green chili and garlic until soft. Next add in 2 Tbsp of Maani’s Chicken Tikka Masala Spice Blend, salt and pepper and chili flakes and mix with the green peppers and garlic. Then add in the raw shrimp and cook for a few minutes until cooked through. Once shrimp is cooked add in the tomato paste and mix together. Now add in the heavy cream and fresh spinach and stir everything together so the spices are incorporated into the sauce. Next add in the drained pasta and using tongs mix the pasta making sure the sauce is evenly distributed. Serve hot and garnish with parsley and grated parmesan cheese https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j-8sr8c-sdj28-kxj9w-rf4xe-c6l9m-smf27-hzjgm monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648440625076-9GMHB7UCPEY8M4Q5LDAB/images-3.jpg Recipes - Corn, Cheese and Black Bean Dip Ingredients 14.4 oz bag of frozen corn 2 Tbsp of oil 15 ounce can of black beans, drained and rinsed 8 ounce package of Mexican cheese ½ cup of heavy cream 1 Tbsp of siracha 3 Tbsp of Maani’s Curried Chickpea Spice Blend salt and pepper to taste 1/3 cup of chopped cilantro 2 cloves of chopped garlic 1 green bell pepper chopped 1 jalepeno chopped Directions Preheat oven to 350 degrees In a heavy medium sized skillet heat up the oil and sauté the jalepeno, chopped garlic and bell pepper for a few minutes until soft and fragrant. Then add in the Maani’s Curried Chickpea Spice Blend, salt and pepper and add in the corn and mix together for a few minutes until heated through. Add in the drained black beans and stir together until everything is warm. Then you can transfer this corn and bean mixture into a oven safe dish. Using the same saucepan pour in the heavy cream, siracha, salt, pepper and mix in the Mexican cheese until its melted and becomes a sauce. Then pour the cheese sauce into the oven safe dish and mix all together with the corn and bean mixture and mix in the cilantro. Transfer to the oven and bake until the cheese starts to bubble and the edges turn brown. Serve with tortilla chips, I prefer the fried seasoned ones at Whole Foods! You can also add in roasted sweet potato, ground beef or chicken to this corn and bean dip and fill a burrito to make a very hearty sweet potato, corn and bean burrito! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j-8sr8c-sdj28-kxj9w-rf4xe-c6l9m-smf27 monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648440109200-FPF4XQMA844QSUDB4E0F/images-2.jpg Recipes - Black Bean Burger Ingredients 1 can of Black Beans ½ cup of quinoa ½ cup of breadcrumbs 3 Tbsp of Maani’s Curried Chickpea Spice Blend 2 cloves of chopped garlic 1 onion chopped 2 green chili’s or jalapeno 1/4 cup of cilantro chopped salt and pepper to taste 1/3 cup diced green pepper 1/3 cup shredded carrot 1/3 cup diced mushrooms 2 Tbsp of Canola or Vegetable oil Cilantro Yogurt Sauce (Combine everything together to mix to make a smooth yogurt sauce) ½ small onion chopped 2 cups of chopped cilantro 2 cups nonfat yogurt 4 Tbsp fresh mint chopped 3 Tbsp of lemon juice Salt and pepper to taste Directions First cook quinoa according to package instructions. You can cook quinoa in vegetable broth instead of water for more flavor. Drain the can of Black Beans and blend in a nutribullet, food processor or blender and add 1 Tbsp of Maani’s Curried Chickpea Spice Blend. Heat the canola oil in a skillet over medium high heat and add the chopped onions, garlic, green chili’s, green peppers, carrots and mushrooms. Cook until the vegetables are soft approx 8 min. Add 2 Tbsp of Maani’s Curried Chickpea Spice Blend and mix together with the sautéed vegetables. In a bowl mix the cooked quinoa, black beans, cilantro, breadcrumbs, cooked vegetables, mix in salt and pepper and form burger patties with the black bean mixture. Heat a skillet over medium high heat and add 2 Tbsp of oil then place each black bean burger on the skillet and cook until each side is nice and brown. Assemble the burgers on a toasted bun with lettuce, tomato, siracha, ketchup, and cilantro yogurt sauce listed above. https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j-8sr8c-sdj28-kxj9w-rf4xe-c6l9m monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648438964357-XBHLU6Y5GS1QEM9ZAUD5/images-1.jpg Recipes - Spiced Cornbread Fritters Ingredients 1/2 cup of chickpea flour (gram flour) 1⁄2 cup of ground cornmeal 2 green chili’s chopped 2 tsp of Maani’s Curried Chickpea Spice Blend 3 Tbsp of Chopped Cilantro Salt and Pepper 3 Tbsp of Canola Oil 2 cups of water Yogurt Dipping Sauce: 1⁄2 cup of sour cream 1⁄2 cup of greek yogurt 1 Tbsp grated lemon zest 2 Tbsp of fresh lemon juice 1 small garlic chopped salt and pepper Combine everything together and mix to make a smooth yogurt sauce Directions Heat the 2 cups of water in a large fry pan over medium heat and add the Maani’s Chickpea Spice Blend, salt and pepper. Turn the frypan heat to low and mix in the chickpea flour and cornmeal and mix vigorously to ensure there are no lumps for approx. 5 minutes. If there are a few small lumps that’s okay. Once this becomes a thick mixture stir in the green chili’s and pour onto a baking sheet and chill for 20 minutes in the fridge to allow to set. Once the chickpea mixture is cold it’ll still be pliable; cut it into thick 1 to 2 inch strips. Next heat up another fry pan over medium heat and add the canola oil and fry the chickpea cornbread pieces in batches until golden brown on all sides. Transfer onto paper towels and sprinkle with salt and pepper. Serve this with a mint chutney, yogurt dipping sauce or ketchup as shown and serve as a yummy snack! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j-8sr8c-sdj28-kxj9w-rf4xe monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648438407223-PU2LMIL156Z0TQELN8E9/images.jpg Recipes - Spicy Grilled Cheese Sandwich Ingredients 4 pieces of white bread Butter for bread 6 slices of American or medium sharp cheddar cheese 1 tomato, diced 1 green pepper, diced 1 small onion, sliced 2 Tbsp of canola oil 2 Tbsp of Maani’s Curried Chickpea Spice Blend 1 small green thai chili 1 Tbsp of Mayo 1 Tbsp of Siracha Mint Chutney (optional) (This Mint Chutney is not required for this sandwich if you don’t have time, but it does make it extra delicious.. ) 7 ounces of cilantro leaves, stalks washed thoroughly 1 ounce of mint leaves 2 garlic cloves, peeled 2 green birds eye or thai chilis 4 Tbsp of vegetable oil 2 tsp of salt 1 tsp of sugar 1 lemon juice only Directions Heat a medium sized skillet over medium high heat and canola oil. Add in the onion, bell pepper, green chili and tomato and stir together till soft about 4 minutes. Then add the Curried Chickpea Spice Blend and once the veggies are cooked through take this mixture and transfer it into another bowl. Butter both sides of each slice of bread and on the other side of the bread add some mayo, siracha and mint chutney on both slices of bread. Then put the buttered slice of bread on the hot skillet and add the 3 slices of cheese and add half of the veggie mixture on top of the cheese. Then take the other slice of bread that has the mayo, siracha and mint chutney and place it butter side up on top of the veggies. Once the bread is golden brown on the bottom flip the sandwich using a spatula until both sides of the bread are golden brown and the cheese is melted. https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j-8sr8c-sdj28-kxj9w monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648437799689-YMW40Y2O3I3G967MGILG/download.jpg Recipes - Basmati Rice with Chickpeas, Pistachio and Raisin Ingredients 2 cups drained basmati rice washed and rinsed 5 times until the water is clear 4 cups of chicken broth 1 14 ounce can of chickpeas drained 1 large onion chopped 2/3 cup of golden raisins 2 Tbsp of Canola Oil 1 large potato peeled and chopped 2 cloves of garlic chopped 1 Tbsp of chopped dill 1 Tbsp of chopped cilantro salt and pepper to taste 1 tsp of Maani’s Curried Chickpea Spice Blend 2 tsp of cumin seeds 1 cinnamon stick 1 bayleaf 1/3 cup of toasted pistachios Directions Heat up the canola oil in a large stockpot over medium high heat. Then add the cinnamon stick, bayleaf, garlic and onions and sauté until golden brown approx. 10 minutes. Once the onions are dark brown add the cumin seeds, chopped potato, chickpeas, Maani’s Spice Blend and mix together so the chickpeas and potatoes are covered by the spice onion mixture. Then add in the salt, pepper and mix in the basmati rice, raisins and stir together. Once everything is mixed add in the chicken broth and boil over high heat. Once it starts to boil reduce heat to low and cover until rice is cooked approx. 20 minutes. Serve this on a lovely platter and garnish with the toasted pistachios, dill and cilantro and enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j-8sr8c-sdj28 monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648436498077-QB7NNFUFSAYEP3XFJ2PV/images-2.jpg Recipes - Fish Cakes Ingredients Fish Cakes: 1 pound of white fish such as Tilapia or Cod chopped 1 small onion chopped 1 tsp of Maani’s Chicken Tandoori Spice Blend 2 cloves of garlic chopped 2 Tbsp of chopped cilantro 2 Tbsp of chopped parsley 2 slices of white or wheat bread toasted salt and pepper to taste 1 large egg beaten 2 Tbsp of Canola Oil Tomato Sauce: 1 14 ounce can of chopped tomatoes 1 small onion chopped 1 green chili chopped 1 garlic clove chopped 1 tsp of Maani’s Chicken Tikka Masala Spice Blend 1 tsp of sugar salt and pepper to taste 2 Tbsp of Canola Oil 2 1⁄2 cup of water Directions To make the tomato sauce, heat the canola oil in a medium sized fry pan and sauté the onion, green chili and garlic until golden brown approx. 8 minutes. Then add Maani’s Spice Blend, sugar, salt and pepper and the can of chopped tomatoes. Add in the water and mix together well and let simmer until the fish cakes are cooked. To make the fish cakes, put the bread in the toaster oven to brown. Then pulse toasted bread in a food processor or tear into small pieces. Chop the fish into tiny pieces or give it a rough chop into small pieces and add into a mixing bowl with the torn bread. Add in the chopped onion, egg, garlic, cilantro, parsley, salt and pepper and Maani’s Spice Blend. Mix everything together nicely; if too liquidy then add store bought bread crumbs or panko to bind together and shape into round patties. In another fry pan, heat the oil over medium high heat. Working in batches, fry each patty for 4 min per side until golden brown. Then arrange the cooked fish cakes into the tomato sauce and cover over low heat for a few minutes to let the flavors sit together and enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j-8sr8c monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648435423590-GME0GJ3T1B696KKI3652/download-2.jpg Recipes - Chicken Broccoli and Rice Casserole Ingredients 4 boneless skinless chicken breast, diced 2 inch cubes 2 tsp of Maani’s Curried Chickpea Spice Blend 2 tsp curry powder 1 head of broccoli cut into florets 1 onion diced 2 cloves of garlic 1 cup of heavy cream 1 cup of chicken broth 1 Tbsp of fresh tarragon roughly chopped zest of 1 whole lemon salt and pepper to taste juice of half a lemon or more if needed 5 ounces of grated cheddar or parmesan cheese 1 Knorr Chicken and Broccoli rice packet 3 Tbsp of Panko breadcrumbs 2 Tbsp of Canola Oil Directions Preheat the oven at 350 degrees. Dice chicken and mix in Maani’s Curried Chickpea Spice Blend and the curry powder, salt and pepper in a large bowl. In a pot of hot water you can start blanching the broccoli florets for 5 minutes but they should still be a bit crunchy. In another large sauté pan heat the canola oil over medium high heat and sauté the onion and garlic until browned. Then add in the chicken and cook for a few minutes. Now add in the cream, lemon zest and lemon juice, chicken stock and tarragon to the chicken mixture in the pan and let the sauce thicken for a few minutes. Try the sauce if you want more flavor add another tsp of curry powder, lemon juice, salt and pepper if the sauce needs more flavor. Meanwhile while the sauce is thickening then you can make the knorr rice in the microwave just follow the package directions. Now pour the chicken mixture, half the cheese, steamed broccoli and cooked Knorr rice in a baking dish and mix together nicely. Sprinkle the rest of the cheese and the Panko breadcrumbs on top of the chicken casserole and bake for 30 minutes at 350 and serve with a salad enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7-mfk9j monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648434934333-5DG9XOH6NOD0MTOYF78R/images-1.jpg Recipes - Kofta with Pinenuts Ingredients 1 pound of ground chicken or beef 1⁄2 onion chopped 2 cloves of garlic 5 Tbsp of toasted pinenuts 1/3 cup of chopped parsley 2 green chili’s chopped 1 Tbsp of Maani’s Chicken Tikka Masala Spice Blend Salt and Pepper 4 Tbsp of Golden Raisins Yogurt Dipping Sauce: 1⁄2 cup of sour cream 1⁄2 cup of greek yogurt 1 Tbsp grated lemon zest 2 Tbsp of fresh lemon juice 1 small garlic chopped salt and pepper to taste Combine everything together and mix to make a smooth yogurt sauce Directions Place all the kofta ingredients in a bowl and mix everything together well. Form the meat mixture into kofta balls and heat the oil in a medium sized fry pan over medium high heat and sear them on all sides until golden brown approx. 5 minutes on each side. Take the kofta out of the pan and serve on a platter and scatter more toasted pinenuts on top with a dollup of yogurt dipping sauce and enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p-gd6p7 monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648433855281-RHKXW5HGC0VZX0BO5TFY/images.jpg Recipes - Coconut Fish Fingers Ingredients 1 pound of skinless and boneless haddock or tilapia cut into long pieces 1 Tbsp of Maani’s Chicken Tandoori Spice Blend 2 tbsp lime juice 1/3 cup of coconut cream Salt and Pepper to taste 3⁄4 cup of grated coconut 2 Tbsp of Panko Breadcrumbs 1 tsp chilli flakes 2 Tbsp unsalted butter, melted 1 lime, in wedges, to serve store bought mango chutney Directions Preheat the oven to 350 Degrees in a bowl, mix the fish with the lime juice, Maani’s Chicken Tandoori Spice Blend, coconut cream and a quarter-teaspoon of salt, then marinate in the fridge for an hour. Scrape off and discard as much of the cream as you can, then set aside the fish. Put a large frying pan on a medium-high heat and, once hot, add the grated coconut. Dry-fry for 5 to 8 minutes, stirring from time to time, until nicely golden-brown. Remove from the heat, set aside to cool, then transfer to a shallow bowl and mix with the panko, chilli flakes and half a teaspoon of salt. Taking one piece of fish at a time, toss the fish first in melted butter and then the coconut mixture, until coated all over, then transfer to a wire rack on a large baking tray. Once all the fish is coated, put the tray in the oven and bake for about 10 minutes until cooked through and the outside is golden-brown. Serve at once with a wedge of lime and your mango chutney and enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7-t2m2p monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648432980047-N4S5B1GHU1QTPX2VSJ8F/download-1.jpg Recipes - Coconut Chicken Curry Ingredients 1 1⁄2 pound of boneless chicken cut into 2 inch cubes 1 13.5 oz can of full fat Coconut milk 2 inches of ginger grated 4 cloves of garlic 1 green chili chopped 1 onion chopped salt and pepper to taste 1 tsp mustard seeds 10-15 curry leaves chopped 1 Tbsp of apricot, mango or orange jam 1 Tbsp of Maani’s Chicken Tikka Masala Spice Blend 2 Tbsp of fresh lime juice 1 Tbsp of fresh lime zest 2 Tbsp of grated coconut toasted roasted peanuts 2 Tbsp of Coconut Oil Directions In a large sauté pan first toast the grated coconut on medium high heat for a few minutes and once golden brown add into a small bowl. Then add the coconut oil and sauté the mustard seeds, curry leaves, onion, garlic, ginger and green chili’s over medium high heat until onions are brown, approx. 10 minutes. Now add in the Chicken Tikka Masala Spice Blend, salt and pepper and the chicken and stir frequently until the chicken is cooked. Now stir in the lime zest, jam and coconut milk and simmer for 30 minutes and cover until the sauce is thickened. Garnish with the toasted coconut, cilantro and the toasted peanuts and enjoy with some rice. https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm-t9kz7 monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648431723276-UJPUO179HO9ZCTFOB2IX/download.jpg Recipes - Cauliflower Fritters Ingredients 1 small cauliflower cut into florets and boiled 1 cup of flour 1 Tbsp of chopped cilantro 1⁄2 onion chopped 1 clove of garlic 2 eggs beaten salt and pepper to taste 2 Tbsp of Canola oil 1 tsp of Maani’s Curried Chickpea Spice Blend water if needed Yogurt Dipping Sauce: 1⁄2 cup of sour cream 1⁄2 cup of greek yogurt 1 Tbsp grated lemon zest 2 Tbsp of fresh lemon juice 1 small garlic chopped salt and pepper Combine everything together and mix to make a smooth yogurt sauce. Directions Add the florets into boiling water and boil the cauliflower until soft for approx. 15 minutes. While the cauliflower is boiling, in a large bowl add in the flour, garlic, cilantro, eggs, onions, salt and pepper, Maani’s Spice Blend and mix into a smooth batter. Add a little bit of water to the batter in order to smooth if needed. Once the cauliflower is fork tender add the warm cauliflower to the batter and mash together. In a large fry pan heat the canola oil over medium high heat. Working in batches, spoon in the cauliflower mixture into the pan and fry for 4 minutes per side or until golden brown. Drain the fritters on a paper towel and serve with the yogurt dipping sauce and enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba-s3s6f-de8wm monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648421959797-WBDH320TE0KLOAK7R3SM/Unknown.jpeg Recipes - Curried Cauliflower and Potatoes Ingredients 2 Large Potato cut lengthways 2 Tbsp Maani’s Curried Chickpea Spice Blend 2 Inches of grated ginger 2 Tbsp of Canola Oil Half a head of cauliflower cut into florets Salt and Pepper to taste 1 tsp of Red Pepper Flakes 1 Tbsp of Fresh Lime Juice Cilantro Chutney Handful of washed cilantro 1 Tbsp of Fresh Lime juice 1⁄4 tsp salt 1 green chili 1/3 cup of olive oil Tamarind Dressing 1 Tbsp Store bought Tamarind paste 1 tsp of sugar ! cup of greek yogurt Directions Preheat the oven to 350 degrees Place the cut potato into a pot of bowling water and boil for approx 8 minutes until fork tender. Then add the potatoes and the cauliflower florets on a greased baking sheet and mix together the Maanis Curried Chickpea Spice Blend, oil, red pepper flakes, grated ginger, salt and pepper and roast in the oven for 30 minutes until golden brown. Meanwhile, make the cilantro chutney. Put all the ingredients and 1⁄4 teaspoon of salt into the small food processor and blitz until smooth. Set aside until needed. For the tamarind dressing, whisk together all the ingredients in a small bowl with 11⁄2 teaspoons of water and set aside. Spread the yogurt out on a large round serving plate, top with the coriander chutney, and drizzle with the tamarind dressing, then top with the roasted potatoes and cauliflower. Garnish with chopped coriander, sliced red onions and a final drizzle of tamarind sauce and enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p-2mgba monthly 0.5 2022-03-27 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648420768567-05ME76ME2X11ZIB1CMPP/images-4.jpeg Recipes - Indian Sloppy Joe Ingredients 1 lb of ground chicken, turkey or beef 1 onion chopped 1 green jalepeno or thai green chili chopped 3 cloves of garlic chopped 2 inch of grated ginger 2 Tbs of Chicken Tikka Masala Spice Blend 1 cup can of Trader Joe’s tomato Sauce 1/3 cup of shredded cheddar cheese 4 French Bread or Hamburger buns 1/2 red onion, sliced salt and pepper to taste chopped cilantro to garnish Directions Heat a large skillet and add 2 Tbsp of vegetable or canola oil over medium high heat and add the chopped onions, green chili, garlic and ginger and keep stirring until golden brown approx 10 minutes. . Once the onion mixture is golden brown add in the Maani’s chicken tikka masala spice blend and mix together so the spices are heated then add in the tomato sauce and mix everything nicely for approx 5 minutes until the sauce becomes a bit thick. Then add in the ground chicken and mix together until chicken is fully cooked through and the color changes from a white color to a deep brown, mix the chicken and tomato onion mixture for about 15 minutes. Add salt, pepper to taste. You can and red pepper flakes if you would like this more spicy. Once the ground chicken is done you can then take out another fry pan and heat it up, add some butter to each slice of hamburger bun or French bread and toast each slice. Then top each bun with the yummy tangy ground chicken mixture and top with shredded cheddar cheese, chopped cilantro and sliced red onions. It’s the best sloppy joe sandwich of all times!! Other Uses for the same recipe This one pot dish is also called “keema” just add 1 cup of frozen peas and this can entree can be serve with basmati rice and naan as a main dish you would just omit the cheddar cheese and hamburger buns. I’ve also filled a flour tortilla with this ground chicken mixture added some frozen corn, cheddar cheese, cilantro and add another flour tortilla on top to pan fry the most flavorful quesadilla you’ve ever had in your life! Serve with a yummy salsa and definitely some sour cream… You can also fill this ground chicken mixture in a defrosted puff pastry and bake for the most tempting appetizer your guests have ever had or top a naan bread with the chicken, grated cheddar cheese and cilantro and bak yum! My most favorite lunch is filling this chicken keema into bibb lettuce, then garnishing it with cucumber, tomato, shredded carrots and greek yogurt. You can also top your yummy lettuce wraps with pomegranate and toasted cashews! I seriously need to stop typing I’m hungry.. https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w-8ypg9-lsb6p monthly 0.5 2022-03-27 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1648418774679-9S4232I46YP5APMGB1ZS/images-2.jpeg Recipes - Indonesian Chicken Noodle Bowl Ingredients To make the spice paste in the blender 2 cloves of garlic 1 large onion quartered 1 Tbsp of Sambal Olek or you can use red chili flakes instead 2 Tbsp of Maani’s Chicken Tikka Masala Spice Blend 2 inches of fresh ginger sliced 2 sticks of lemongrass, white part smashed using back of your knife Optional for more spice: 1 or 2 thai green chili or jalepeno To make the sauce on the stovetop: 2 Tbsp of canola or vegetable oil 2″ cinnamon stick 1 pound boneless chicken breast, diced into bite size pieces or shrimp like shown in photo 1 13.5 oz can of full fat coconut milk 1 13.5 oz can of chicken broth 1 tsp of salt and pepper to taste Serve Indonesian chicken curry on top of cooked spaghetti and garnish with chopped cilantro, fried onion, crushed peanuts, squeeze of lime, and diced eggs. Directions 1. Mix all the spice mix ingredients in a blender and puree until it becomes a smooth paste. 2. Heat the oil in a medium sized pan over medium high heat and add the pureed spice paste and the cinnamon stick and saute for approximately 10 minutes till the onions start cooking or the paste becomes fragrant. 3. Then add the diced chicken or shrimp and stir fry so that it is coated with the spice paste and cook the chicken or shrimp till it’s fully cooked. If cooking with shrimp then take the shrimp out after a few minutes so it’s not overcooked. 4. Add the coconut milk and chicken broth into the pan. Cook until the liquid starts to boil and add the salt and pepper and more chili flakes or sambal if desired and you want it spicier. Cook until the liquid is slightly thickened. 5. I like to serve this flavorful Indonesian curry as an indulgent bowl of coconut goodness that is part soup part noodle bowl. Boil a pot of water to cook the spaghetti as instructed on the package. Or you can make this recipe vegan and make this with rice noodles or gluten free spaghetti, you can substitute the chicken for shiitake mushrooms, red bell peppers, zucchini, cauliflower or any veggies you like. 6. Scoop a serving of spaghetti in a bowl, then take a ladle of the flavorful curry broth and chicken and serve it on top of the spaghetti, then garnish it with the chopped cilantro, crushed peanuts, fried onions and diced cooked egg. I had this dish in Singapore and have dreamt about it ever since leaving that glorious country. I never did have a clear recipe for those brimming bowls of goodness, however over time I have created this recipe which is very close. Enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz-aet5w monthly 0.5 2022-03-27 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1647626405968-Q33IBOLVRX3AYKN5INBB/Tandoori-Fried-Rice--e1605219729372.jpg Recipes - Tandoori Fried Rice Ingredients 2 cups of cooked plain white basmati rice 1 onion chopped 2 green chili or jalepeno 2 Tbsp of Tomato Paste 2 Tbsp of Chicken Tandoori Spice Blend 2 garlic cloves chopped 1 red bell pepper 1 cup of peas 1 cup chopped carrots leftover chicken tandoori diced (optional) chopped cilantro to garnish salt and black pepper to tast Directions In a large pot heat the oil over medium heat. Once the oil is hot add in the chopped onions, garlic and green chili’s. Once the onions turn light brown add in the red bell pepper and sauté for a few minutes, then add in the peas, carrots and leftover chicken (optional) . Mix together and add in the Chicken Tandoori Spice Blend and stir in the tomato paste and stir together. If too clumpy add a few Tbsp of water to loosen the mixture. Fold in the cooked basmati rice and mix together until everything is evenly distributed. Add salt to taste. Garnish with chopped cilantro. https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f-x33mz monthly 0.5 2022-03-18 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1647626153905-SNUQ5SUBKK5JFSI71MF7/unnamed-e1614030654482.jpg Recipes - Easy Fish Curry Ingredients 1 large onion chopped and diced 3 large tomato’s chopped 8 curry leaves 2 Tbsp ginger and garlic paste 1 tsp cumin seeds 1 tsp fenugreek seeds 2 green chii’s diced 4 pieces of fresh white fish, tilapia, halibut or cod 2 TBSP of Ch Tikka Masala Spice Blend salt to taste black pepper to taste ½ cup of water lime to squeeze chopped cilantro to garnish Directions Marinate the fish with the ginger garlic paste, turmeric and some dashes of salt. Then place a large, shallow frying pan over medium heat and add the oil. Once hot, add the chopped onions and green chili’s with a pinch of salt and sauté for 8–10 minutes, until completely soft and turning brown. Add the cumin seeds and fenugreek seeds and curry leaves. Mix in the Ch tikka masala spice blend and then add the chopped tomatoes. Stir together for the next few minutes till the tomato’s become jammy and soft. Now add the fish and tuck them into the sauce in order to poach the white fish. Slowly add the water and cover over low heat. After a few minutes the sauce will thicken and the fish will be cooked through. Taste and adjust the seasoning if necessary. Squeeze the lime on top of the fish and garnish with cilantro, serve over white basmati rice. https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83-6c45f monthly 0.5 2022-04-04 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1647625857890-XBGQGPTI7M6I5LIRBAG7/Veg-Kurma-e1609260160808.jpg Recipes - Vegan Vegetable Korma Ingredients 2 Tbsp of Maani’s Chicken Tikka Masala Spice Blend 1 onion chopped 3 cloves of garlic chopped 2 inches of ginger grated 1 cup of a can of crushed tomato’s 1 Tbs of tomato paste 1 cup of water 1 cup of heavy cream or homemade cashew milk, made by soaking cashews in water and grinding them in a blender. 1 teaspoon of sugar or coconut sugar salt and pepper to taste and you can add red chili pepper if you need more spice. 1 potato cut in 1 inch cubes 1 cup of peas 2 carrots chopped 1 cup of green beans chopped 1/3 head of broccoli florets, 1/2 red and orange pepper 1/3 head of cauliflower cut florets Directions To Make the Korma Sauce In a heavy wide 4 quart pot or saute pan over moderately high heat add 2 tbsp of canola oil and saute the onions, garlic and grated ginger stirring occasionally until golden brown approximately 10 minutes. Reduce the heat to moderate then stir in 2 Tbsp of Maani’s Tikka Masala Spice Blend and mix together to heat up the spices with the onion mixture. Then add the crushed tomato sauce and tomato paste and stir together for 5 minutes till everything is mixed together. Next add the water and heavy cream and let that boil until the sauce gets thick in consistency for another 10 minutes. Once thick reduce heat to low and add the sugar, salt and pepper to taste. In a separate pan add the cut cauliflower and potatoes with a little water to cook the veggies and cover for 8 minutes so they get a bit softer. When the veggies are a bit soft then combine with the korma sauce. Reduce the heat to medium low, cover, and simmer until the vegetables are desired tenderness and the sauce mixes with the veggies, now add the peas, green beans, carrots and peppers because they cook quicker then the potato and cauliflower. You may need to let this dish simmer with a lid so the potatoes and cauliflower are cooked through. Once all the veggies are desired tenderness and cooked through serve this dish over rice, quinoa, farro and garnish with cilantro or you can always serve this with a warm naan bread. This addicting sauce can be made 3 days ahead and refrigerated in an airtight container https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn-3ps83 monthly 0.5 2022-03-18 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1647625384017-LLJM3G82NNMZWOYKRQHA/image2.jpg Recipes - Saag Paneer Ingredients 2 - 10 ounce bags of fresh spinach leaves 1 large onion chopped 1 cup of a can of tomato sauce 2 garlic cloves chopped 2 inches of fresh ginger chopped or grated 1 thai or jalepeno chopped 2 Tbsp of canola oil salt and pepper to taste fresh squeeze of lemon 2 TBSP of Maani’s Chicken Tikka Masala Spice Blend Optional – you can add Paneer Cheese or boneless chicken or cubed potato ½ cup of heavy cream or cashew cream Directions First boil the 2 bags of fresh spinach in a pot of hot water until wilted about 5 minutes. Add the wilted spinach into a blender or nutria bullet with 1 cup of the spinach water to help the spinach blend into a coarse puree but not like baby food. You can also do this in batches if preferred and set aside. Heat a heavy bottom pot with the oil and add the chopped onion, garlic, green chili’s and ginger then sauté until golden brown approx. 10-15 minutes. Once the onions are golden brown in color add the Maani’s Spice Blend and sauté with the onions to heat the spices and unleash their oils. Then add the tomato sauce and mix with the onion mixture, this should turn into a thick paste and add the salt and pepper to taste. Now add in the pureed spinach, paneer or chicken or potato’s and mix together till well incorporated. Mix in the heavy cream or cashew cream and let simmer covered for another 15-20 minutes so the flavors blend together, Serve with basmati rice or toasted naan bread. https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp-t85mn monthly 0.5 2022-03-18 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1647624681814-YJS2UPSSAUG7ZGMVM6YQ/Screenshot-60.jpg Recipes - Mustard Fish or (Cauliflower) Ingredients 1 small onion diced 1 tsp mustard seeds 1 tsp of cumin seeds 1 cup of heavy cream 1 Tbsp of Dijon mustard or 1 tsp mustard powder 2 Tbsp of panko Italian breadcrumbs 1 green chili or jalapeno chopped 2 Tbsp of shredded parmesan or any coarsely grated sharp cheese 1 tsp of Maani’s Curried Chickpea Spice Blend 4 fish filets such as Tilapia or Red Snapper or Optional (Cauliflower) Salt and Pepper to taste 2 Tbsp of Canola Oil Directions Preheat oven to 350 degrees. In a small sauté pan heat the canola oil over medium high heat and sauté the green chili’s and diced onion until golden brown. Add the cumin and mustard seeds and sauté till the seeds start to sputter. Then add the Curried Chickpea Spice Blend, dijon and pour in the cream. Mix all together and add the grated cheese, salt and pepper and simmer for a few minutes. In an oven proof baking dish place the fish fillets skin side down and spoon the mustard sauce evenly over the fish filets, making sure the fish is completely covered. Sprinkle the bread crumbs on top of the saucy fish and bake for 15 minutes depending on the thickness of the fish. Serve this hot with a salad or vegetable medley. Optional Cauliflower - If you would like to use cauliflower instead of fish, then steam the raw cauliflower over boiling water for 5 minutes. Then add the drained soft cauliflower with the mustard sauce and follow the same instructions as above and enjoy! https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm-crnzp monthly 0.5 2022-03-18 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1647622404747-ZZQ7NTXBCE7NX7EAU1EW/images.jpeg Recipes - Coconut Dal with Eggplant and Paneer Ingredients 1 small eggplant cut into 3 inch thick cubes 4 ounces of paneer cheese cut into cubes (optional) 1 tsp of fresh lime zest 1 Tbsp of fresh lime juice 1 Tbsp of roughly chopped lime Patak pickle (optional) 1 cup of fresh spinach salt and pepper to taste 1 small onion chopped or half a large onion 2 inches of fresh ginger grated 10-15 fresh curry leaves (optional) 1-2 fresh green chili’s or jalapeno 2 tsp of tomato paste 1 tsp of mustard seeds 1 tsp of Maani’s Chicken Tikka Masala Spice Blend 1 can of coconut milk 2 cups of water 1 cup of dried red lentils washed and rinsed chopped cilantro to garnish 3 Tbsp of Canola Oil Directions Preheat the oven to 350 degrees and toss the eggplant on a baking sheet with 1 Tbsp of oil and salt and pepper. Bake the eggplant for 20 minutes until cooked. To start the coconut dal heat up 2 Tbsp of oil in a heavy bottom stockpot over medium heat. Then sauté the onions, ginger, curry leaves, and green chili’s for 10 minutes until golden brown. Then add the mustard seeds and once they start to sputter add the Maani’s Tikka Masala Spice Blend, tomato paste and lentils. Mix the lentils with the spice/onion mixture for a few minutes and add the coconut milk, salt and water. Bring to boil and cover the pot and lower the heat to medium low and let simmer until the lentils are soft approx. 20 min. Once the lentils are soft and the sauce is thick then add in the cooked eggplant, spinach and paneer cheese (you can fry the paneer as well) Mix together and add in the lime zest, lime juice and chopped Patak lime pickle. Garnish with chopped cilantro and enjoy with basmati rice and naan. https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx-3twxm monthly 0.5 2022-03-18 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1647621301975-85HSOTR0YJ69TVYTP6M3/Screenshot-62.jpg Recipes - Turkey Zucchini Burgers Ingredients 1 pound of ground turkey 1 large zucchini grated 1⁄2 an onion chopped 1 egg 2 cloves of garlic 2 tsp Maani’s Curried Chickpea Spice Blend salt and pepper to taste 2 Tbsp of chopped mint 2 Tbsp of chopped cilantro 2 Tbsp of Canola oil Yogurt Dipping Sauce: 1⁄2 cup of sour cream 1⁄2 cup of greek yogurt 1 Tbsp grated lemon zest 2 Tbsp of fresh lemon juice 1 small garlic chopped salt and pepper Combine everything together and mix to make a smooth yogurt sauce. Directions In a large bowl mix together all the ingredients for the turkey burgers and mix well. And shape into burger shapes. Then make the yogurt dipping sauce in another small bowl and set aside or chill until needed. Heat up a medium size fry pan over medium hot heat and make sure you have enough oil in the pan, then sear the burgers until well seared approx. 5 min on each side and golden brown. Serve with a simple cucumber, tomato salad and the yogurt dipping sauce and enjoy. https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx-75dhx monthly 0.5 2022-11-18 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1647552679410-KO99SX2JTREORB5Q8L42/Chicken-Tikka-Masala-Photo-e1605219961181.jpg Recipes - Chicken Tikka Masala Ingredients 1 pound of boneless chicken cut into cubes, marinate in Maani’s Tandoori Spice Blend or instead of using chicken substitute with Tofu, Paneer, Salmon, or any veggies you like. 2 Tbsp of Maani’s Chicken Tikka Masala Spice Blend 1 onion chopped 3 cloves of garlic chopped 2 inches of ginger grated 1 cup of a can of crushed tomato’s 1 Tbs of tomato paste 1/2 cup of water 1 cup of heavy cream or homemade cashew milk by soaking cashews in water and grinding them in a blender. 2 teaspoon of sugar or coconut sugar salt and pepper to taste and you can add red chili pepper if you need more spice. Directions To marinate the chicken, please see my Maani’s tandoori chicken recipe. In a small bowl, whisk together the yogurt, ketchup, siracha, oil, salt and 2 Tbsp of Maani’s Chicken Tandoori Spice Blend. Cut the chicken in 1 inch cubes and pour the marinade all over the chicken. Set the chicken aside for at least 2 hours while you make the sauce or you can refrigerate overnight for even more robust flavor. Heat oven to 350 and place marinated chicken into the oven, saute on the stove top or grill on a gas or charcoal grill until cooked. To Make the Tikka Masala Sauce In a 4 quart pot or sauté pan over moderately high heat add 2 tbsp of canola oil and saute the onions, garlic and grated ginger stirring occasionally until golden brown approximately 10 minutes. Reduce the heat to moderate then stir in 2 Tbsp of Maani’s Tikka Masala Spice Blend and mix together to heat up the spices with the onion mixture. Then add the crushed tomato sauce and tomato paste and stir together for 5 minutes till everything is mixed together. Next add the water and heavy cream and let that boil until the sauce gets thick in consistency for another 10 minutes. Once thick reduce heat to low and add the sugar, salt and pepper to taste. Once the chicken done baking and is cooked through and the internal temperature is 165, add the baked or grilled chicken to this very flavorful tikka masala sauce. Garnish with chopped cilantro and serve with basmati rice or naan bread. This sauce can be made 3 days ahead and refrigerated in an airtight container. Additional ways to use the tikka masala sauce: This tikka masala sauce is so versatile that I usually make a large batch of this sauce and have a multitude of yummy entrees for days and days. Normally the next day I mix the tikka masala sauce with any cooked rigatoni pasta and top it with grated parmesan and chopped parsley. I’ve also rolled out a defrosted puff pastry on a floured surface and scoop a few large ladles of the ch tikka masala then close the puff pastry and transfer it carefully to a greased cookie sheet without tearing, brush a egg wash on top for a golden brown crust and bake till flaky and light brown. I serve the puff pastry as a crowd pleasing appetizer or accompany it with a light salad for a fun lunch! I also purchase Stonefire naan, and top each naan slice with the tikka masala sauce, add diced up tandoori chicken then scatter some Mexican cheese and red onions and bake till the cheese is melted. I assure you its THE BEST Ch tikka masala pizza you’ve ever had in your life! I’ve also taken the same leftover ch tikka masala and mixed it with a block of cream cheese, topped this with grated cheddar cheese and baked it at 350 for a fantastic dip and serve it with nacho or frito chips, YUM!!! As you see this is a must try dish that keeps on giving…. https://www.maanisfood.com/recipes/idus2omqmait0up5vv61tg00g9kffx monthly 0.5 2022-03-17 https://images.squarespace-cdn.com/content/v1/62322611a27bbb35caa9bf21/1647535709249-Y7VZCNEXVQ4S7B5IX6BM/Roasted-Eggplant-Dip-Culinary-Hill-5-660x990.jpg Recipes - Smoky Eggplant Dip Ingredients 2 large eggplants 1 large onion, sliced 3 cloves of garlic, chopped 3 small tomatoes, chopped kosher salt to taste ground pepper to taste pinch of cayenne 2 tbsp extra-virgin olive oil 2 tbsp parsley, chopped 1 tbsp cilantro, chopped 2 tsp smoked paprika 1 tsp ground cumin 1 tsp Maani’s Chicken Tikka Masala Spice Blend 1 tsp sugar 1 tbsp fresh lemon juice Directions Step 1: Using a fork, prick the eggplant in a few places and rub with oil. Place in the oven and roast at 425 degrees for 30 to 40 minutes. Step 2: Once the eggplant is roasted and cooled, scrape the flesh into a bowl, discarding the skin and any hard seeds. Mash to puree. Step 3. Heat the skillet on medium high, add olive oil and sauté chopped garlic and onions until brown, approximately 8 minutes. Add paprika, cumin, Chicken Tikka Masala blend, salt, pepper and cayenne. Promptly stir in the tomatoes and saute for a few minutes until jammy, then add the roasted eggplant. Step 4. 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