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Articles by Preena Chauhan
Maple-Glazed Tandoori Salmon
Maple Glazed Tandoori Salmon This easy maple-glazed salmon recipe uses tandoori spice to add the warm, aromatic flavours of cumin, coriander, garam masala and turmeric, the perfect complement to maple syrup.
Winter warmth with the Indian spice box
City: Toronto Country of Origin: Afghanistan A Detective Constable with the Toronto Police Service’s Homicide Unit, Mustafa Popalzai was born in Kabul, Afghanistan. At the age of 14 years old, Popalzai and his family fled the Taliban and immigrated to Ottawa, Canada. Popalzai graduated from Carleton University with a bachelor of arts in law (honours) and a masters in legal studies. Popalzai speaks, reads and writes in five languages.
Easy Aloo Methi Recipe
My mother’s go-to road-trip food is this savoury potato recipe served with chapatis, homemade yogurt and pickles. I remember stopping off, during road trips, in parks for lunch and having aloo methi alongside homemade sandwiches instead of rest-stop takeout. What makes aloo methi such a good road-trip food is that it packs well, does not require heating to taste great, and is absolutely delicious thanks to the bold fenugreek leaves.
Besan pudla
Directions In a large bowl, combine the flour and semolina. In a separate medium bowl, whisk the eggs, then add the water and stir in the coriander, salt, cumin, turmeric, and chili powder. Add the egg mixture to the flour mixture and whisk together to make a smooth batter. Add the kale, onions, cilantro, and green chilies. Mix to combine. In a large non-stick skillet on medium-high heat, heat one to two teaspoons of oil and coat the pan evenly.
Panch Phoran Spice Blend
Panch Phoran A five-spice mix from the West Bengal region of India. Course seasoning Cuisine Indian 1 tbsp brown mustard seeds 1 tbsp cumin seeds 1 tbsp fennel seeds 1 tbsp nigella seeds 1½ tbsp fenugreek seeds In a small bowl, add the spices and mix until uniform. Store the Panch Phoran in a stainless-steel container or an airtight jar for up to 12 months, keeping it in a cool, dark place.
Instant Pot Channa Dal with Pumpkin
New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen is a collection of Indian dishes both classic and modern, as perfected by the mother-daughter duo behind Arvinda’s spice blends. As a recipe for Instant Pots, this one definitely falls on the ‘modern’ side in terms of preparation, but the classic flavours of channa dal (split Indian chickpeas) and a warming garam masala define the end result.
Spaghetti squash
Directions In a medium pot, add the water and place the spaghetti squash skin side down in the pot. Leaving the lid ajar, cover and cook on medium-high heat for 30 minutes or until the squash is tender. Serve and enjoy! Excerpted from New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen by Preena Chauhan and Arvinda Chauhan. Copyright © 2022 Preena Chauhan. Cover and book design by Andrew Roberts.
Kesar badam doodh
Directions In a small bowl, soak the almonds in warm water for one hour. Remove the skins from the almonds. Place the almonds in a small food processor or a clean coffee grinder and finely grind. In a medium non-stick saucepan on medium-high heat, bring the milk to a gentle simmer, then add the chai masala, jaggery, and saffron. Continue to simmer for a couple of minutes to allow the jaggery to dissolve.
Caramelized chai-spiced bananas
Directions Cut the peeled bananas in half and slice lengthwise. Set aside. Heat a large non-stick skillet on medium heat. Add the cashews and gently toast for a couple of minutes or until fragrant. Transfer to a small bowl and set aside as a garnish. In the same large non-stick skillet on medium heat, melt the ghee. Add the jaggery and stir to combine. Stir in the cream and sprinkle in the chai masala and ginger powder. Mix together to create a sauce.
Cheesy tree with meatball ornaments
Recipes / Appetizer / Matt Basile Ingredients Tomato Sauce 3 litres of canned tomatoes 1/2 Spanish onion, finely chopped 4 cloves garlic, finely chopped 2 teaspoons salt 2 tablespoons butter 4 tablespoons canola oil Meatballs 1.5 pounds ground beef 1/5 pounds ground pork 2 eggs 1/4 cup fresh basil, finely chopped 1 cup parmesan cheese (divide into 1/4 and 3/4 cups) 2 tablespoons Calabrian chili oil 5 sliices white bread, crust removed 1/2 cup milk 2 tablespoons garlic powder 1 tablespoon salt...
Decadent Shrikhand: A dessert of sweetened, spiced yogurt and pistachios that would be a stunner at any party
“Shrikhand is decadent and creamy,” Preena Chauhan told us. “Even one or two spoonfuls feels like a heavenly indulgence.” Seems perfect for dinner parties! Though the recipe below, from Preena Chauhan and Arvinda Chauhan’s New Indian Basics, serves four to six, it’s ideal for a big celebration too. “I like this recipe because it can be made in advance, and the recipe can easily batch up to serve a crowd,” Preena said.
Camembert with cranberry jam and spiced nuts
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Meatballs with tomato basil sauce
Recipes / Appetizer / Lynn Crawford Ingredients 1/2 pound ground lean beef 1/2 pound spicy Italian spicy pork sausage, casings removed 1 pound fresh ricotta cheese, drained 2 cloves garlic, minced 1/2 cup finely diced onion 1 cup fresh bread, torn into small pieces, soaked in milk, squeezed dry 2 eggs, beaten 1/4 cup grated Parmesan cheese, plus more for garnish 1 teaspoon red pepper flakes Salt and pepper All-purpose flour, dusting meatballs Olive oil, for frying 2 cups tomato basil sauce 2...
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