Vegetarian Recipes

  • Baingan Bharta (Eggplant side dish)

    • 2 medium sized eggplants

    • 1 Package Mother’s Kitchen Chicken Curry Masala

    • 1 large tomato cut into small pieces

    • Cilantro

    Preheat oven to 375 degrees. Rub the eggplants with a tablespoon of oil and place in the oven for 45 minutes to a hour making sure the eggplant till it is completely cooked through.

    Cut the eggplants in 2 and scoop out the insides. The skin can be discarded.

    In a pan, add masala and the eggplant and cook for 10 minutes. Add tomato to the pan, cook for another 10 minutes. Top with Cilantro.

    Total Cooking time ~1 hr 30 minutes

  • Grilled Tofu

    • 2 pounds Extra Firm Tofu

    • 1 Package Mother’s Kitchen Chicken Curry Masala

    • 1/4 cup neutral oil (example: Vegetable or Canola)

    Place tofu on 3 - 4 folded paper towels and top with a heavy pan. Let tofu drain for 30 minutes

    Cut Tofu into 1.5 inch pieces and place into a ziplock bag

    In a separate bowl, combine chicken curry masala and oil. Mix till combined and pour over the tofu.

    Gently fold the tofu so it is all evenly covered with marinade. Marinade the tofu for minimum of 4 hours or up to overnight.

    Grill Tofu over medium heat till it gets nice grill marks and heated through.

    Total Marinating time 4 hr

    Total Cooking time ~15 minutes

  • Rajma (Red Beans and Rice)

    This simple and quick dish is a family favorite. Serve on top of basmati rice. It is the Indian version of Red beans and rice.

    • 2 14oz cans of kidney beans, drained

    • 1 tbsp neutral oil (Corn, Vegetable or Canola)

    • 3 cloves garlic, minced

    • 1 inch of ginger, minced

    • 2 small tomato chopped or 1 14oz can of chopped tomato.

    • 1/2 tsp Mother’s Kitchen Garam Masala

    • 1/4 tsp cayenne pepper (optional)

    • 1 tbsp coriander powder

    In a sauce pan over medium heat, add oil and cumin. Cook for 30 seconds. Add garlic and ginger, cook for 30 seconds.

    Add tomato, cayenne (optional) and kidney beans and 1/2 cup water. Bring to a boil and lower heat to simmer. Simmer for 20 minutes.

    Finish with garam masala, coriander powder, and cilantro. Serve over rice.

    Total cooking time is less than 30 minutes.

  • Spicy Fried Rice

    • 2 cups leftover rice, preferably basmati

    • 1/2 - 1 tsp Mother’s kitchen Garam Masala

    • 1 tsp cumin or mustard seeds

    • 1/8 tsp ground cayenne pepper (optional)

    • 1/4 tsp Turmeric (optional)

    • 1 Tbsp vegetable oil

    • 1/2 tsp salt

    Unlike other recipes, most of the ingredients are optional and can be replaced with items in your pantry.

    Add oil to a frying pan over medium heat. Add spices (Garam Masala, cumin/mustard seeds, Turmeric, and ground cayenne. Once you can spend the spices, add rice.

    Break up the rice as it heats up and add 1 - 2 tbsp of water. Once heated through, add salt and toss.

    This rice works great as a side dish as well as a late-night snack

    Total Cooking time ~5 - 10 minutes

  • Chapati (Roti)

    • 2 cups Chapati Flour (can substitute Whole Wheat)

    • Warm water

    • 1/2 tsp salt

    This Indian flatbread is made fresh for most meals

    Making the dough

    Combine flour and salt in a large bowl

    Add water slowly while stirring to make a soft dough. Set aside 1 hour to rest

    Heat frying pan over medium heat

    Once the dough has rested, make golf ball-sized balls and roll out to 1/8 in thick circles. Use extra flour to prevent sticking.

    Cooking Chapati

    Cook in the dry pan for 1 - 2 minutes per side.

    Cooking time: 1 hr 10 minutes
    (1 hour resting time)

Non Vegeterian Recipes

  • Chicken Curry with basmati rice (weeknight recipe)

    • 1 package Mother’s Kitchen Chicken Curry Masala

    • 1.5 pounds boneless skinless chicken thighs

    • 1 cup Basmati rice

    In a medium sauce pan, add chicken curry masala and heat over medium heat. Once it is up to temperature, add chicken thighs and mix to coat. Let cook for 5 minutes. Add 1 cup of water to the pan cover and simmer for 30 minutes or till the chicken is cooked to 165 degrees.

    While chicken is cooling, wash 1 cup of basmati rice (3 - 4 times) in a sieve till the water runs clear. Drain rice and add to a saucepan with 1.75 cups of water. Bring to a boil and reduce heat to simmer. Cover and cook for 15 minutes. After 15 minutes, turn off the heat and let sit covered for 5 minutes.

    The rice should be ready about the same time as the chicken. Enjoy with Naan and a light crisp beer.

    Total Cooking time ~35 minutes

  • Coconut Chicken Curry

    • 1 package Mother’s Kitchen Coconut Curry Masala

    • 1 14oz can of Coconut Milk

    • 1.5 pounds boneless skinless chicken thighs

    • 1 cup Basmati Rice

    In a medium sauce pan, add Coconut curry masala and heat over medium heat. Once it is up to temperature, add chicken thighs and mix to coat. Let cook for 5 minutes. Add 1/2 cup of water to the pan cover and simmer for 30 minutes. Approximately 5 minutes before the chicken is cooked, add coconut milk to the pan. cook till chicken reached 165 degrees.

    While chicken is cooking, wash 1 cup of basmati rice (3 - 4 times) in a sieve till the water runs clear. Drain rice and add to a saucepan with 1.75 cups of water. Bring to a boil and reduce heat to simmer. Cover and cook for 15 minutes. After 15 minutes, turn off the heat and let sit covered for 5 minutes.

    The rice should be ready about the same time as the chicken. Enjoy with Naan.

    Total Cooking time ~35 minutes

  • Salmon Coconut Curry

    • 1 Package Mother’s Kitchen Coconut Curry Masala

    • 1.5 pounds of Salmon Fillets, skin removed

    • 1 14oz can of coconut milk

    • 1 cup Basmati Rice

    In a medium sauce pan, add Coconut curry masala and heat over medium heat. Once it is up to temperature, add Salmon fillets and mix to coat. Let cook for 2 - 3 minutes. Add 1/2 cup of water to the pan, cover and simmer for 10 minutes. Approximately 5 minutes before the chicken is cooked, add coconut milk to the pan. cook till salmon reaches desired doneness

    While Salmon is cooking, wash 1 cup of basmati rice (3 - 4 times) in a sieve till the water runs clear. Drain rice and add to a saucepan with 1.75 cups of water. Bring to a boil and reduce heat to simmer. Cover and cook for 15 minutes. After 15 minutes, turn off the heat and let sit covered for 5 minutes.

    Enjoy with Naan.

    For a slightly different take, Add a 14 oz can of drained chick peas to the masala at the same time as the salmon.

    Total Cooking time ~15 - 20 minutes

  • Chicken Tikka Masala

    Marinade for chicken (Part 1)

    • 1.5 pounds of boneless skinless chicken thighs

    • 1/2 container Mother’s Kitchen Tikka masala

    • 2 heaping table spoons plain greek yogurt

    • 2 tbsp vegetable or other neutral oil

    • 2 tbsp fresh minced ginger

    • 2 tbsp minced garlic

    Combine chicken with marinade and refrigerate for 2 hours or up to overnight. Grill or Broil chicken till it is cooked through. Set aside.

    Tikka masala sauce (Part 2)

    • 1/2 container of Mother’s kitchen Tikka masala

    • 1 - 2 tsp Mother’s Kitchen Mirche - Hot Pepper (optional)

    • 1/2 cup heavy cream or coconut milk

    In a pan add Mother’s Kitchen Tikka Masala, and Mirche. Add 1/4 cup of water and bring it to boil. Reduce heat to simmer and add chicken from Part 1. Simmer for 10 minutes. Add heavy cream or coconut milk.

    Top with Cilantro and serve over rice. goes here

    Total Cooking time ~1 hour