Sukhis.com

Spicy Scallop Saute

admin — Tue, 23 Nov 2010 07:46:49 +0000

SERVES 6

INGREDIENTS

Sukhi’s Tandoori Marinade	1 Tbsp.
Sukhi’s Apple Chutney	2 Tbsp.
Scallops	2 Lb.
Unsalted Butter	1 Tbsp.
Green Onions	1 Diced bunch

Method

1. Heat the butter and add the onions and scallops.
2. Saute until browned.
3. Mix in the marinade and chutney and 1/2 cup water.
4. Cover and cook for about 10 minutes and serve over hot rice.

Masala Okra

admin — Tue, 23 Nov 2010 07:44:02 +0000

SERVES 6

INGREDIENTS

Sukhi’s Tamarind Chutney	2 Tbsp.
Sukhi’s Channa Masala	2 Tbsp.
Cooking Oil	2 Tbsp.
Onions	1 medium, sliced
Okra	1 Lb. sliced

Method

Heat oil and brown onion. Add okra and saute for 5 minutes. Mix in chutney with 1 cup water and cook for 10 minutes. Stir in the masala and cook for another 5 minutes or until okra is completely cooked. Serve with Indian rotis or tortillas.

Sweet and Sour Garbanzo Bean

admin — Tue, 23 Nov 2010 07:42:21 +0000

SERVES 6

INGREDIENTS

Sukhi’s Channa Masala	2 Tbsp.
Sukhi’s Tamarind Chutney	2 Tbsp.
Cooking Oil	1 Tbsp.
Garbanzo beans	3 Cup(s) cooked
Tomatoes	1 medium, sliced
Onions	1 small, sliced

Method

Heat oil in a skillet on medium heat. Saute masala in oil for about one minute. Add the chutney, garbanzo beans and 2 cups of water and bring to a boil. Lower heat and cook for about 10 minutes. Garnish with tomato and onion slices.

Green Pea Masala with Grated Coconut

admin — Tue, 23 Nov 2010 07:39:16 +0000

SERVES 6

INGREDIENTS

Sukhi’s Channa Masala	1 Tbsp.
Cooking Oil	1 Tbsp.
Green Beans	3 Cup(s)
Cilantro	1 Tbsp.
Coconut	2 Tbsp. grated

Method

Heat oil in frying pan. Add green peas and saute for about 5 minutes. Add masala and saute for antoher 2 mintes. Pour in 1/2 cup water, bring to a boil and cook for about 5 minutes until almost dry. Remove from heat and garnish with cilantro and coconut. Serve as a side dish with any cooked meat.

Potato and Garbanzo Bean Stew

admin — Tue, 23 Nov 2010 07:34:15 +0000

SERVES 6

INGREDIENTS

Sukhi’s Channa Masala	1 Tbsp.
Potatoes	4 medium
Garbanzo beans	1 can
Cilantro	1 Tbsp. chopped

Method

Boil potatoes, peel and cut into cubes. In a large pot, combine potatoes, garbanzo beans and masala with 2 cups water and bring to a boil. Cover and simmer for 10 mintues. Garnish with cilantro and serve hot with bread.

Sweet and Sour Garbanzos

admin — Tue, 23 Nov 2010 07:30:40 +0000

SERVES 2

INGREDIENTS

Sukhi’s Channa Masala	2 Tbsp.
Sukhi’s Tamarind Chutney	1 Tbsp.
Garbanzo Beans	14 oz Packet(s) 1 can WITH liquid
Cooking Oil	3 Tbsp.

Method

1. Heat oil in a 1 quart saucepan. Saut Sukhi’s Channa Masala until spices froth. Add garbanzo beans with the liquid in the can and cook until liquid is reduced by 25%.
2. Stir in Sukhi’s Tamarind Chutney.
3. Garnish with onions and cilantro.
4. Serve with rice or tortilla of your choice. Note: Sukhi’s Channa Masala can be used for potatoes, okra and eggplant.

Gobi Aloo (Cauliflower and Potatoes)

admin — Tue, 23 Nov 2010 06:43:04 +0000

SERVES 2

INGREDIENTS

Sukhi’s Gobi Aloo Spice Mix	1 Packet(s)
Cauliflower	1 Cup(s)
Red Potatoes	1 Cup(s) Steamed and cubed
Cooking Oil	3 Tbsp.
Salt	To Taste
Cilantro	For Garnishing

Method

1. In a saucepan, heat oil on medium-high.
2. Add entire packet of Sukhi’s Gobi Aloo Spice Mix and saut until the spices begin to froth.
3. Add cauliflower florets and potatoes. Mix well so that the vegetables are covered by the spice blend.
4. Cover pan and reduce heat. Simmer until vegetables are cooked.
5. Add salt to taste.
6. Garnish with cilantro.

Dal Makhani

admin — Tue, 23 Nov 2010 06:41:16 +0000

SERVES 2

INGREDIENTS

Sukhi’s Dal (Lentil Soup) Spice Mix	1 Packet(s)
Lentils (Yellow, Red or Green)	1 Cup(s)
Turmeric	1/4 Tsp.
Salt	To Taste
Water	4 Cup(s)
Cooking Oil	2 Tbsp.

Method

1. In a 2 quart pot, add rinsed lentils, water, salt, and turmeric.
2. Boil until lentils are soft & mushy. DO NOT DRAIN WATER.
3. Separately, heat oil on medium high.
4. Add Sukhi’s Garam Masala and Sukhi’s Dal Masala and saut until spices begin to froth. Remove from the flame.
5. Add spice mixture to cooked lentils. Stir well and serve!

Pulao Rice

admin — Tue, 23 Nov 2010 06:39:28 +0000

SERVES 2

INGREDIENTS

Sukhi’s Pulao Rice Spice Mix	1 Packet(s)
Basmati Rice	1 Cup(s) (rinsed and drained)
Cooking Oil	2 Tbsp.
Water	2 Cup(s)

Method

1. In a 2 quart saucepan, heat oil on medium high heat
2. Add entire packet of Sukhi’s Pullao Rice Spice Mix and saut for 3-5 seconds.
3. Add Sukhi’s Basmati Rice and water. Cover the saucepan.
4. Reduce the heat and simmer until rice is fully cooked and water is absorbed.
5. Add salt to taste.

Tamarind Braised Madras Chicken Curry

admin — Tue, 23 Nov 2010 06:37:46 +0000

SERVES 6

INGREDIENTS

Sukhi’s Madras Masala	1 Tbsp.
Sukhi’s Tamarind Chutney	2 Tbsp.
Cooking Oil	1 Tbsp.
Cumin Powder	1 Tsp.
Coriander Powder	1 Tsp.
Chicken Breasts	2 Lb. skinned, cut into chunks

Method

1. Heat oil in a saucepan.
2. Put in the masala and saute until the seeds begin to pop.
3. Add the cumin and coriander powders and saute for a minute.
4. Mix in the tamarind chutney, two cups of water and the chicken and bring to a boil.
5. Salt to taste and cook for about 15 minutes.
6. Serve hot over rice.