To view, click on the Recipe Names  

  

  001 Tandoori (chicken/fish)      002 Subji (vegetables)            003 Daal (lentils)

                 

 

      004 Kima (beef/lamb)            005 Healthy Chili                006 Chai Latté (tea)

                 

 

     007 Cholé (chickpeas)             008 Basmati Rice                 009 Banana Bread

                 

     010 Scalloped Potatoes            011 Zan Chicken               012 Nachos & Salsa

                  

      013 Chapati (bread)         014 Chicken Tikka Masala         015 Mexican Layers

                 

      016 Partha (eggplant)         017 Tandoori Fish Filets         018 Geera Style Rice 

                  

 

Tandoori chicken must be the most well-known Indian dish on the planet. An unavoidable northern Indian dish, Tandoori chicken has travelled to all continents. Traditionally cooked in a clay oven called a tandour, Tandoori chicken is a dish that explodes with flavours and impresses by the simplicity of its preparation. Because of the special marinade and method of cooking, Tandoori chicken is irresistibly juicy and succulent. 

 

Traditionally, tandoori dishes are cooked in a tandour. But with this recipe and my Tandoori Masala, you can succeed with your conventional oven. You can use chicken drumsticks, thighs or breasts (all with bone). Or, if you prefer, use de-boned chicken breasts, either whole or cut into cubes for brochettes. You can also use firm white-fleshed fish to make brochettes.

 

All of my recipes and spice blends are original creations and use a minimum of fat, sugar and salt. Healthy, tasty food starts here. Taste the difference!

 

INGREDIENTS

 

* 16 chicken drumsticks or 12 thighs or 6 breasts (all with bone)

Or 8 de-boned chicken breasts, either whole or cut into 2.5cm (1″) cubes for brochettes

Or 900 g (2 lbs) of firm white-fleshed fish (swordfish is an excellent choice)

* 30 ml (2 tablespoons) of Tandoori Masala by ohmasala.com

* 120 ml (1/2 cup) of plain yogurt 2% m.f.

* 5 ml (1 teaspoon) of vegetable oil (canola)          

* 2.5 ml (1/2 teaspoon) of salt                            

* 5 ml (1 teaspoon) lime juice

* 1 lime cut into wedges

 

PROCEDURE (preparation) 

 

* Remove the skin from the pieces of chicken and make deep cuts into the meat (down to the bone).

* Or remove the skin from the fish and cut into 2.5cm (1″) cubes for brochettes

* In a large bowl, mix the yogurt, Tandoori Masala, oil, lime juice and salt.

* Add the pieces of meat and mix well to coat them with the marinade.

* Transfer to a large Ziploc bag and remove any excess air as you seal it.

* Let marinate and tenderize in the refrigerator. Turn the bag at least once during the time that the meat is marinating. A minimum of 8 hours is needed in order for the chicken to absorb the flavours and to be tender and succulent, but 24 hours is ideal. For fish, marinate for 2 to 8 hours.

 

PROCEDURE (cooking)

 

* Preheat the oven to 450* F.

*Place a grill, which has at least 1cm legs, on a cookie sheet or Pyrex dish. Add enough water to cover the bottom of the dish.

* Place the pieces of chicken on the grill, with the bone side down. Spread the excess marinade onto the pieces of meat.Place in the oven on the center rack.

* Cook until the juice that seeps out when the meat is poked with a fork is transparent.

(Approximate cooking times: drumsticks 30 minutes; thighs 45 minutes; breasts with bone 60 minutes; de-boned breasts 35 minutes)

* Brochettes: If you use bamboo skewers, soak them in water for 90 minutes before adding the meat, to avoid them from burning.

* Place the loaded brochettes on a Pyrex dish so that each end is suspended. The meat must not touch the dish.

(Approximate cooking times: chicken brochettes 25 to 35 minutes, fish brochettes 15 to 20 minutes)

* Serve with lime wedges. They will be used to press their juice onto the meat. Accompany with basmati rice and vegetables (subji).

 

 

Interested ? click on Tandoori Masala

 

Thank you for choosing an ohmasala.com natural product. Have a great olfactory voyage !

Subji is a general term used to describe Indian vegetarian dishes. An Indian meal always includes at least one subji. Use my Subji Masala with the vegetables of your choice to make authentic subji in one simple step. You can substitute the vegetables in this recipe to suit your taste. However, don’t forget to cut them according to their cooking time.

 

Subji is very easy to make, and will surely become one of your favorite health foods. My Subji Masala is also excellent for replacing the store bought garum masala that many recipes ask for. Or, use it to season vegetables as a tasty alternative to everyday side dishes. All of my recipes and spice blends are original creations and use a minimum of fat, sugar and salt. Healthy, tasty food starts here. Taste the difference!

 

This recipe yields 8 portions. If you want to make less, use one cup of vegetables per person.

 

INGREDIENTS

 

* 15 ml (1 tablespoon) of vegetable oil (canola)

* 720 ml (3 cups) of potatoes, chopped into 1.5 cm cubes

* 720 ml (3 cups) of carrots, chopped into 1 cm lengths

* 480 ml (2 cups) of frozen green beans, cut into 3 cm lengths

* 30 ml (2 tablespoons) of Subji Masala by ohmasala.com

* 5 ml (1 teaspoon) of salt

* 240 ml (1 cup) of water

* 240 ml (1 cup) of chopped cilantro leaves and stems

 

PROCEDURE

 

* In a large frying pan, mix the potatoes and carrots with the oil.

* Sprinkle with the Subji Masala and the salt, and stir well to coat the vegetables.

* Cook on medium-high heat for 3 minutes, while stirring.

* Add the water without stirring. Cover and let cook for 6 minutes. Check if the potatoes are cooked enough.

* As soon as they are cooked, add the frozen beans. They will thaw and warm up with the heat of the other vegetables.

* Keep heating, uncovered, until the water has evaporated. Then stir and keep semi-covered on low heat until meal time.

* If needed, reheat the Subji on high heat 5 minutes before serving.

*The cilantro must only be added 2 minutes before serving. In order to preserve its colour, do not cover once added (except when cool).

 

 

Interested ? click on Subji Masala

 

Thank you for choosing an ohmasala.com natural product. Have a great olfactory voyage !

Daal is the most popular vegetarian dish in India. In northern India it is eaten with bread such as Chapati, and in the south, it is eaten with rice. It is difficult to imagine an Indian meal without Daal. There is a vast choice of lentils that can be used to cook Daal.This recipe uses tiny red lentils (masoor) that are particularly tasty and easy to find. With my Daal Masala , you are just one step away from cooking authentic Daal at home.      

         

Daal is an excellent side dish for all Indian meals, but can also be very satisfying on its own, especially if eaten with Chapati. It is also great when served as a starter instead of soup . Nothing is easier and as comforting as making a pot of Daal in one simple step. Daal also has great nutritional value and will without doubt, become one of your favorite health foods. All of my recipes and spice blends are original creations and use a minimum of fat, sugar and salt. Healthy, tasty food starts here. Taste the difference!

 

This recipe is for 6 to 8 portions, but you can easily make just a half recipe for 3 to 4 portions.

  

INGREDIENTS

 

* 15 ml (1 tablespoon) of vegetable oil (canola)

* 1 large onion (chopped)

* 360 ml (1 1/2 cups) of little dried lentils (masoor)

* 1800 ml (7 1/2cups) of water

* 30 ml (2 tablespoons) of Daal Masala by ohmasala.com

* 5 ml (1 teaspoon) of salt

* 796 ml (28 oz can) of diced tomatoes

* 240 ml (1 cup) of stems and leaves of well rinsed and chopped cilantro

 

PROCEDURE

 

* In a pan, lightly colour the chopped onion with the vegetable oil on medium heat.

* Add 20 ml of Daal Masala and ¼ of the diced tomatoes and cook for 3 minutes while stirring.

* Add the lentils, water, salt and the rest of the diced tomatoes.

* Bring to a boil and let cook for 10 minutes.

* Turn the heat down to low and let simmer (semi covered) for 30 minutes.

* Add the other 10 ml of Daal Masala and let simmer for 15 minutes.

* If needed, 5 minutes before serving, reheat on high heat.

* Serve in bowls and top with freshly chopped cilantro.

 

 

Interested ? click on Daal Masala

 

Thank you for choosing an ohmasala.com natural product Have a great olfactory voyage !

Kima is a comforting meat dish that, ideally, should be eaten with Chapati (flat Indian bread). However, very fresh pita bread can be used instead. Notice the subtlety of its texture when you pinch a bite of Kima with your chapati (or pita) instead of using a fork. Cook either minced beef of lamb with my Kima Masala and discover this delicately perfumed dish that will stir winter memories from within.

 

Kima quickly becomes a favorite dish of all who discover it and it is sure to become a family favorite. The best dish to accompany Kima is a steaming bowl of Daal. All of my recipes and spice blends are original creations and use a minimum of fat, sugar and salt. Healthy, tasty food starts here. Taste the difference!

 

This recipe yields 6 to 8 portions, but you can easily make just a half recipe for 3 to 4 portions.

  

INGREDIENTS

 

* 15 ml (1 tablespoon) of vegetable oil (canola)

* 2 large onions (chopped)

* 1 kg (2.2 lbs) of minced beef (lean) or lamb

* 30 ml (2 tablespoons) of Kima Masala by ohmasala.com

* 1 large tomato (chopped)

* 2 large potatoes cut into 1.5 cm cubes

* 5 ml (1 teaspoon) of salt

* 240 ml (1 cup) of frozen peas

* 240 ml (1 cup) cilantro stems and leaves, well rinsed and chopped

 

PROCEDURE

 

 * In a large frying pan, lightly brown the chopped onions in the oil on medium heat.

* Add the potatoes, the Kima Masala and the salt. Stir well and cook for 3 minutes. The spices will stick a little bit.

* Add the chopped tomato to loosen the spices from the bottom of the pan (deglaze) and stir for a few minutes.

* Add the minced meat, stir well and cook on high heat until the meat is browned.

* Turn the heat to low and let cook (covered) until the potatoes are tender, stirring occasionally.

* Add the frozen peas. Stir well, cover, and turn off the burner. The peas will thaw and warm perfectly, without being over done.

* If needed, 5 minutes before serving, reheat the Kima on high heat.

* Add the cilantro only 2 minutes before serving. In order not to lose its colour, do not cover once added (except when cooled).

 

Interested ? click on Kima Masala 

 

Thank you for choosing an ohmasala.com natural product Have a great olfactory voyage !

 

 

Here is the recipe to make the best Chili that you have ever tasted! You can also use my Mexico Masala to mix with minced beef to make delicious nachos or tacos. Or, use it to mix with strips of chicken or beef to make excellent fajitas. You will see the difference that the best quality natural ingredients and well balanced spice blends can make.

 

This spice blend replaces all the store bought versions of Mexican spice blends that are full of unwanted ingredients. Once you try it, you’ll stick with it! All of my recipes and spice blends are original creations and use a minimum of fat, sugar and salt. Healthy, tasty food starts here. Taste the difference!

 

This recipe yields 6 to 8 portions, but you can easily freeze the left overs (if there are any!).

 

INGREDIENTS

 

* 15 ml (1 tablespoon) of vegetable oil (canola)

* 1 large onion (chopped)

* 500g (1.1 lbs) of lean minced beef

* 30 ml (2 tablespoons) of Mexico Masala by ohmasala.com

* 540 ml (19 oz can) of small red beans (CLIC), rinsed and drained

* 540 ml (19 oz can) of tomato juice

* 796 ml (28 oz can) of diced tomatoes

* 350 ml (1 1/2 cups) of chopped carrots (3 carrots))

* 350 ml (1 1/2 cups) of chopped celery (3 stalks)

* 1.25 ml (1/4 teaspoon) of salt

* 120 ml (1/2 cup) of well rinsed and chopped cilantro stems and leaves

 

PROCEDURE

 

* In a large pot, on medium-high heat, lightly brown the chopped onion in the oil.

* Add the minced meat, stir well and cook for 5 minutes.

* Add the Mexico Masala and all the other ingredients, and bring to a boil.

* Let boil for 10 minutes, stirring occasionally.

* Turn the heat down to low and let simmer for 45 minutes without covering and without stirring.

* Turn the burner off and stir well.

* Serve in bowls and add a spoonful of plain yogurt on top. Garnish with freshly chopped cilantro.

* Accompany with yellow corn tortilla chips (« GO-MEX » brand chips are excellent).

 

 

Interested ? click on Mexico Masala

 

Thank you for choosing an ohmasala.com natural product. Have a great olfactory voyage !

Chai is India’s national drink. Outside of India, it is often called Chai Latté. A blend of spices, tea, milk and sugar, Chai can be enjoyed in the morning, the afternoon, or in the evening.  Creamy and slightly sweet, it can even replace dessert, especially after a delicious Indian meal.

 

In India, there is a Chai vendor on every street corner, and each one artistically spices his Chai to his taste. Once a person has found a well balanced cup of Chai that is to their taste, they remain faithful to the vendor and will even cross a busy city to drink their favorite Chai! With this Chai Latté Masala you will be able to make Chai Latté at home and rival the best Indian street Chai.

 

All of my recipes and spice blends are original creations and use a minimum of fat, sugar and salt. Healthy, tasty food starts here. Taste the difference!

 

This recipe is for 3 cups or 2 large mugs, but you can easily multiply the proportions to serve a group.

 

INGREDIENTS 

  

* 720 ml (3 cups) of water

* 10 ml (2 teaspoons) of Chai Latté Masala by ohmasala.com

* 1 Orange Pekoe tea bag (regular or decaffeinated)

* 160 ml (2/3 cup) of 3.25% m.f. milk (or 2% m.f.)

* 15 ml (1 tablespoon) of sugar

 

PROCEDURE 

 

* In a pan, bring the water and Chai Latté Masala to a boil.

* Add the tea and let boil for 3 minutes.

* Add the sugar and milk. Watch closely!

* Very quickly, the Chai Latté will foam up. Let it boil for 2 more minutes.

* Depending on the size of your pan, there is a risk that it will boil over. If needed, lift the pan off the burner. The Chai Latté will immediately shrink back down.

* Pour the Chai Latté through a fine strainer and into a large measuring cup as soon as it is ready. If you let it soak for longer, it will taste bitter. Then pour it into your cup.

* To avoid the formation of a skin on the surface of your Chai Latté, as you pour it into your cup, pour it from a height of 30 cm (12 inches). This will create a protective layer of foam. 

 

 

Interested ? click on Chai Latté Masala 

 

Thank you for choosing an ohmasala.com natural product. Enjoy your olfactory voyage !

 

Cholé (chick peas)  is a popular vegetarian dish in India. Often called Chana masala, it is a dish that is as good served with rice as it is with Indian bread such as Chapati. Use my Daal Masala together with my Subji Masala and make great cholé at home. Cholé accompanies well all Indian meals, but served as a chilled salad it is also irresistible. Cholé has an excellent nutritional value and will surely become one of your favorite health foods. This recipe yields 6 to 8 portions.

 

All of my recipes and spice blends are original creations and use a minimum of fat, sugar and salt. Healthy, tasty food starts here. Taste the difference!

 

INGREDIENTS

 

* 15 ml (1 tablespoon)  vegetable oil (canola)

* 1 large onion (chopped)

* 2 cans (540 ml)  (19oz) of chickpeas (CLIC), drained

* 20 ml (4 teaspoons) of Daal Masala by ohmasala.com

* 5 ml (1 teaspoon) of Subji Masala by ohmasala.com

* one potato, chopped very finely (to thicken the sauce)

* 720 ml (3 cups) of water

* 7.5 ml (1 ½  teaspoons) of salt

* 398 ml (half a 28 oz can) of diced tomatoes, or a large fresh tomato, diced

* 30 ml (2 tablespoons) of plain yogurt (2% m.f.)

* 120 ml (1/2 cup) of stems and leaves of well rinsed and chopped cilantro

 

PROCEDURE

 

* In a pan, brown the chopped onion and potato in the oil on medium-high heat.

* Add the drained chickpeas the Daal Masala and Subji Masala and cook while stirring for 3 minutes.

* Add the salt, the water, and the tomato, and bring to a boil.

* Turn the heat down to medium and let simmer (partially covered) for 45 minutes.

* If needed, 5 minutes before serving, reheat on medium-high heat.

* Just before serving, add the yogurt and stir well.

* Serve with a topping of freshly chopped cilantro.

  

 

Interested ? click on Daal Masala or Subji Masala

 

Thank you for choosing an ohmasala.com natural product. Have a great olfactory voyage !

Basmati rice has been cultivated in India for more than 3000 years. It name is from the Hindi « Queen of fragrance », and rightly so. Be careful of imitations, choose basmati rice from India! Its aroma is well known throughout the world. Basmati rice accompanies very well all Indian meals. Use it also to replace your usual rice and see how quickly your meal will be transformed into an olfactory voyage.

 

This recipe yields 6 portions.

 

INGREDIENTS

        

* 5 ml of vegetable oil (canola)

* 1 small onion (finely chopped)

* 480 ml (2 cups) of Indian basmati rice (Elephant Brand No.817 is excellent)

* 1 cinnamon stick

* 1 bay leaf

* 720 ml (3 cups) of water

* 0.625 ml (1/8 teaspoon) of salt      

            

PROCEDURE

 

* Rinse the basmati rice in a fine strainer for a few minutes and let drain.

* In a large pan on medium heat, cook the chopped onion until it is translucent.

* Add the basmati rice and the cinnamon stick and cook while stirring constantly until the rice is opaque (around 4 minutes). Do not brown the rice.

* Add the bay leaf, the water and the salt. Stir.

* Bring to a boil and cover immediately. Let boil for 1 minute. Do not uncover!

* Turn the heat down to minimum and let cook for 16 minutes.

* The rice should be al denté. If you prefer it softer, let it cook for 4 minutes more.

* Remove the cinnamon stick and the bay leaf and stir well to let the steam escape.

* Replace the lid and leave on the shut-off burner, or keep in a warm oven until meal time. You can also, once the rice is cooked to your taste, transfer it to a dish that can be re-heated in a microwave oven a few minutes before meal time.

 

Thank you for trusting ohmasala.com.  Have a great olfactory voyage !

This banana bread is seasoned with my Chai Latté Masala, a blend of eight spices that was created to transform everyday recipes into an olfactory voyage. This recipe yields banana bread that is very moist, while using a minimum of fat, salt and sugar. It was created to fill a 25 x 35 cm (10″ x 14″) dish, but you can also make 12 large muffins, or 2 standard loafs if you prefer. You can also make just a half recipe and fill a 20 x 20 cm (8″ x 8″) dish.

 

All of my recipes and spice blends are original creations and use a minimum of fat, sugar and salt. Healthy, tasty food starts here. Taste the difference!

 

INGREDIENTS (DRY)

 

* 640 ml (2 and 2/3 cups) of white flour

* 20 ml (4 teaspoons) of baking powder

* 5 ml (1 teaspoon) baking soda

* 5 ml (1 teaspoon) of salt

* 20 ml (4 teaspoons) of Chai Latté Masala by ohmasala.com

 

INGREDIENTS (WET)

 

* 4 eggs (beaten)

* 80 ml (1/3 cup) of sugar

* 240 ml (1 cup) of brown sugar

* 160 ml (2/3 cup) of vegetable oil (canola)

 

INGREDIENTS (SQUASHED BANANAS)

 

* 480 ml (2 cups) 4 to 6 ripe bananas** (squashed with a fork)  

 

INGREDIENTS (CUBED FRUITS)

 

* 480 ml (2 cups) of frozen mangos or raspberries, or more bananas (yellow) cut into cubes

 

PROCEDURE

 

* Rub a large Pyrex dish with oil and then sprinkle with flour.

* In three separate bowls, prepare the ingredients; DRY, WET and SQUASHED BANANAS.

* Pour the WET mixture into the DRY mixture and stir.

* Add the squashed bananas and stir.

* Incorporate the CUBED FRUITS.

* Pour into the Pyrex dish and let rest for 15 minutes.

* Preheat the oven to 350*F after having placed one of the grills in the top third of the oven.

* Cook for 40 to 50 minutes, or until it is golden brown and a toothpick comes out clean.

 

 

** Accumulate your over-ripened bananas in the freezer until you have enough to make this recipe. Or, put your under-ripened bananas in the oven (pre-heated to 175*F) for about 30 minutes to accelerate ripening. In both cases, the skins will be dark brown, but the interior will be perfect for this recipe.

       

 

Interested ? click on Chai Latté Masala 

  

Thank you for choosing an ohmasala.com natural product. Enjoy your olfactory voyage !