Fireside Mixed Dal

On a cold Canadian winter night, nothing warms up the bones like a rich, spicy Mixed Dal by the fire. The mix of Indian seasonings and hearty lentils will satisfy everyone, from red nosed children shivering after a snowball fight, to their health conscious mothers.
  • 1 cups masur (red) lentils
  • 5 cups water
  • 1 teaspoon "Appolo fine" Curry Powder
  • 1 teaspoon mustard oil (optional)
  • teaspoon sugar
  • 2 green cayenne chilies or 3 jalepeno chilies
  • 1 dried red chile
  • 1 tablespoons mustard oil or vegetable oil
  • 1 tablespoon minced garlic
  • teaspoon nigella seed
  • 1 teaspoon salt
  • packed fresh corriander leaves
    1. Wash and drain the dal. Place in a large pot with the water, Curry Powder (and mustard oil) and boil. Lower the heat and simmer until dal is tender. Turn the heat to low and stir in the sugar and whole fresh green chiles.
    2. Place a heavy pot over medium heat. When hot, add the dried chile and dry roast it, moving it with a wooden spoon until the color changes. Add the oil and stir to coat the chile. Add the garlic and nigella and stir fry over medium heat while stirring for 3 minutes. Pour in the cooked dal and stir. Add the salt, stir and remove from heat.
    3. The dal may be left to stand and then reheated before serving. To serve, put out a small serving bowl and top with corriander.
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    Jamaican Rice and Peas

    Seductions of Rice by Naomi Duguid and Jeffrey Archer
  • 1 cup kidney beans, soaked overnight in water to cover and drained, or 2 1/2 cups cooked or canned kidney beans
  • 6 cups water (1 cup if using canned or cooked beans)
  • 2 1/2 teaspoons salt (less if using salted canned beans)
  • 1 tablespoon olive oil, vegetable oil, or bacon drippings
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 1/2 cups canned coconut milk
  • 1 large tomato, finely chopped (optional)
  • 1 red bell pepper, chopped (optional)
  • 2 to 3 sprigs thyme
  • 1 Scotch bonnet or habanero chile (optional)
  • 2 cups long-grain white rice, thoroughly washed and drained
  • Freshly ground black pepper
    1. If using soaked and drained kidney beans, place the beans and water in a large heavy pot, bring to a boil, and boil until tender, about 2 hours. Add 1 teaspoon of salt.
    2. If using canned or cooked beans, place the beans and 1 cup water in a large pot over medium heat and simmer until well warmed. If the beans are unsalted, stir in 1 teaspoon salt.
    3. Remove the beans from the heat.
    4. Heat oil or drippings in a skillet over medium-high heat and add garlic. Add the onion when garlic begins to change color. Stir constantly until onion is translucent, about 5 mins.
    5. Add the coconut milk, the optional tomato and red pepper, and the thyme. Bring almost to a boil, stir well, and add cooked beans.
    6. Mix in the optional chile pepper and the drained rice and add enough water so that the rice is covered by 1/2 inch.
    7. Add the remaining 1 1/2 teaspoons salt and black pepper to taste. Bring to a full boil, stirring occasionally to keep the rice from sticking, cover, reduce the heat to low.
    8. Let cook for 20 minutes, then remove the heat and let stand for 10 minutes.
    9. Discard the chile and stir the rice and beans gently before serving.
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    Classic Thai Fried Rice

    from Seductions of Rice by Naomi Duguid and Jeffrey Archer
  • 2 tablespoons peanut oil or vegetable oil
  • 4 to 8 cloves garlic, minced (even more if not using optional ingredients)
  • 1 cup sliced oyster mushroms or other mushrooms (optional)
  • 2 cups cooked rice, cooled (preferably Thai jasmine or American jasmine rice)
  • 2 scallions, cut into 1/2 inch slivers (optional)
  • 1 medium tomato, finely chopped (optional)
  • 2 teaspoons Thai fish sauce or to taste
  • 1 teaspoon soy sauce
    • Garnish and accompaniments
  • About 1/4 cup packed fresh coriander leaves
  • About 6 thin cucumber slices
  • 1 scallion, trimmed
  • 1/2 tomato, sliced (optional)
  • 2 to 3 lime wedges
  • 1/4 cup of Fish Sauce with Hot Chiles:
  • 1/4 cup bird chiles
  • 1 cup Thai fish sauce
  • Leaf lettuce (optional)
    1. Heat a medium to large wok. Add the oil and heat until very hot. Add the garlic and fry until golden, about 20 seconds.
    2. Add the mushrooms, if using, and cook, stirring constantly, until softened about 1 minute.
    3. Add the rice, breaking it up with your fingers as you toss it into the wok. With spatula, keep moving the rice around the wok. Try to visualize "frying" each bit of rice, sometimes pressing the rice against the wok with spatula. Cook for approximately 1 1/2 minutes.
    4. Add the optional scallions and tomato, the fish sauce, and soy sauce. Stir-fry for 30 seconds to 1 minute. Remove from heat and place cooked rice on plate.
    5. Garnish with fresh coriander. Around the rice, lay a row of overlapping cucumber slices, a scallion, the optional tomato slices and one or two lettuce leaves, and wedges of lime (should be squeezed onto the rice as you eat it).
    6. Serve with Fish Sauce with Hot Chiles.

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    Black Bean Soup
  • 2 cups of dry black turtle beans
  • 2 carrots finely chopped
  • 2 stalks of celery finely chopped
  • 2 finely chopped onions
  • 4 cloves finely chopped
  • 3 teaspoons of salt
  • 2 green chilies chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 red pepper chopped
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped fresh coriander
  • 2 ripe tomatoes chopped
    1. Wash the beans and soak them in cold water overnight.
    2. Cook the beans in a pressure cooker with 3 tsp. of salt or cook the beans in a saucepan with enough water and salt until they are soft.
    3. Blend the beans with a hand blender until about a half the beans are mashed.
    4. Saute onions, garlic, carrots, celery, red pepper, tomatoes, and green chilies in oil until they are well cooked, about 10 minutes.
    5. Add the cooked black turtle beans and simmer for 30 minutes.
    6. Add a 1 teaspoonful of lemon juice to it and garnish with fresh chopped coriander.
    7. Serve with a dollop of yogurt and fresh chopped cilantro.
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    Red Lentil Soup
  • 2 cups red lentils
  • 2 onions chopped
  • 4 cloves of garlic chopped
  • 2 tsp. salt
  • 1 green chilli chopped
  • 1 tsp. tumeric
  • 4 tsp. tomato paste
  • 2 tsp. fine herbs
  • 2 tbs.olive oil
    1. Wash red lentils in cold water and place in a large pot. Add water to cover by about three inches and bring to boil with 2tsp of salt. Once the red lentil is soft, blend it with a hand blender and sieve it.
    2. In another large pot saut the chopped onions and garlic in olive oil. Add the sieved red lentil when the onions are dark brown. Stir it and add tumeric, tomato paste, green chilies, fine-herbs to taste. Simmer for a while and enjoy with a baguette, cheese and salad.
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    Delicious Tandoori Chicken for the Barbecue

    Everyone loves that gorgeous red tandoori chicken. I would guess that it is the most popular dish served at Indian restaurants. Wouldnt you love to impress your friends at home by reproducing that same spicy sweet flavor on a conventional barbecue? Served with regular pita bread and a simple salad of chopped tomatoes, onions and cucumbers this classic recipe is a real summer time winner. You could also use the marinade to make lamb, beef or chicken kebabs.
  • 2 cups plain yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 3 heaping tablespoons of fresh ginger
  • 4 garlic cloves, minced
  • 1 tablespoon salt
  • 4 whole green chilies seeded and chopped
  • 1 tablespoon coriander ground
  • 1 teaspoon cumin ground
  • 1 teaspoon turmeric ground
  • 1 teaspoon cayenne pepper ground
  • 1 teaspoon ground black pepper
  • 2 heaping tablespoons of Patak's Tandoori Paste
  • 3 tablespoons of melted butter or olive oil
  • 1 one small red onion sliced into rings then halved
  • bunches of cilantro coarsely chopped for garnishing
  • 8 skinless leg thigh chicken pieces
    • Note: For a simpler recipe you could also substitute all the ground spices in this recipe with 6 teaspoons of our Shashi Tandoori Masala.
    1. Blend ginger, garlic, and whole green chilies in a blender. Add some of the lemon and lime juices if the mixture needs liquid to help it blend.
    2. Add 1 cup of yogurt, the rest of the lemon and lime juice, tandoori paste, melted butter or olive oil, salt and other spices and blend until color is even.
    3. Transfer to a large mixing bowl and stir in the rest of the yogurt.
    4. Slice the chicken pieces to allow marinade to penetrate into the chicken. Place into the marinade bowl and turn to coat. Cover and refrigerate overnight.
    5. Prepare barbecue (medium-high heat). Place marinade-coated chicken on barbecue. Transfer chicken to platter. Squeeze some more lemon juice and top with onion and cilantro and serve.

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    Uighur Autumn Pulao

    from Seductions of Rice by Naomi Duguid and Jeffrey Archer

  • 3 c. medium- or short-grain rice
  • 5 tsps. salt
  • 1 1/2 lbs. lamb back ribs
  • 3 large carrots
  • Scant 1/2cup vegetable oil
  • 1/4 cup rendered lamb fat
  • 1 large or 1 1/2medium onions, thickly sliced
  • 1 medium tomato, coarsely chopped
  • 1 tsps. sugar
  • 2 Granny Smith apples, cored and quartered
  • 1 large red bell pepper, stem, seeds, and membranes discarded, and cut
    into 8 chunks
    •
    1. Place rice in a sieve and rinse three or four times under cold running
      water, then place in a bowl and cover with warm water; Stir in 2 tsps. salt
      and let soak while preparing other ingredients.
    2. Rinse lamb with cold water; Trim off any excess fat, then cut into 3-inch
      chunks, leaving it on bone.
    3. Cut carrots diagonally into 1/4-inch slices; then cut crosswise into
      matchstick size; Set aside.
    4. Heat the oil and fat in a large wok or wide pot; When the fat is almost
      smoking, add 1 tsp. salt (adding salt will keep fat from igniting); When the
      fat is just smoking, slide in lamb and brown on all sides for about 10
      minutes.
    5. Add the onions, separating the slices as you add them, cook for 5
      minutes; Add the tomato and stir well; Add the carrots and stir. Let cook
      for about 8 minutes, then add 1 tsp. salt and the sugar. Cook for another 5
      to 8 minutes until carrots are very limp and starting to turn a golden
      brown.
    6. Add 3 1/2 c. cold water and 1 tsp salt to pan; bring to a boil and boil
      over medium heat for 10 minutes; Season to taste; Remove meat and set aside.
    7. Drain rice and add to pan; The water should just cover the rice, if
      necessary, add water; Bring back to a boil and cook for 5 minutes; Place the
      pieces of quince (or apple) and red pepper evenly over the top of the rice,
      then top with chunks of meat.
    8. Cover with lid, set on low heat, and steam for 30 minutes; Remove from
      heat and let stand for 10 minutes.

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    Lemon Chicken with Rice

    from Seductions of Rice by Naomi Duguid and Jeffrey Archer

  • One 4-lb chicken or 3 1/2 lbs chicken legs and breasts
  • 1 c. fresh lemon or lime juice
  • 2 tsps salt
  • Freshly ground black pepper
  • 3 tbsp. peanut oil
  • 1 1/2 lbs red or yellow onions
  • 1 c. water
  • 1 or 2 serranos (2 dried chiles as substitutes)
  • 1/4 tsp dried thyme or 2 sprigs fresh thyme
    1. Cut chicken legs into drumstick and thigh and each in halves; Whole
      breast should be cut in half and each half into 3 to 4 pieces.
    2. Place the chicken in a bowl; Pour on the lemon juice; Cover and let
      marinate in cool place for 30 minutes.
    3. Remove chicken from marinade, strain marinade and set marinade aside.
    4. If using a grill: Preheat the grill. Place the chicken pieces on the
      lightly oiled rack 4 to 6 inches from the coals. Sprinkle on 1 tsp salt and
      black pepper; Grill until golden, turning occasionally; Remove from heat and
      set aside.
    5. If using a broiler: Preheat the broiler; Place the chicken pieces on a
      lightly oiled broiling pan and sprinkle on 1 tsp salt and black pepper. Cook
      until golden, 4 to 5 minutes, turning occasionally. Remove from heat and set
      aside.
    6. If frying: Heat 3/4 inch of peanut oil in a deep pot; Add chicken pieces;
      Fry until golden; Remove from hot oil and let drain on rack
    7. While cooking chicken, cut onion in half, then thinly slice; Heat oil;
      Separate onion slices while adding them to the oil; Fry until onions are
      soft and translucent.
    8. Add chicken pieces, the reserved marinade, and cooking juices, if any, to
      onions; Add water, chiles, and thyme, then bring to a boil. Simmer until
      chicken is cooked; Ten minutes after beginning simmering, add 1 tsp salt;
      Season to taste.

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    Golden Chicken Kebabs with Rice

    from Seductions of Rice by Naomi Duguid and Jeffrey Archer
  • 2 lbs boneless skinless chicken thighs or breasts or a combination Marinade
  • 1 c. plain yogurt
  • 1 tbsp minced garlic
  • 1/8 tsp saffron threads, dry-roasted, crushed to a powder, and dissolve in 2 tbsp warm water
  • 1 tbsp crushed dried mint
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
    1. Cut the chicken into small, discarding any fat or tough connective tissue; Place chicken in bowl.
    2. Combine the marinade ingredients in a bowl and mix well; Pour marinade over chicken and coat well; Let stand refrigerated for at least 3 hours or as long as 24 hours.
    3. Preheat grill or broiler.
    4. Thread the chicken onto metal skewers spacing each piece from the other.
    5. Grill or broil 5 to 6 inches from the heat, turning the skewers after 3 minutes for about 10 minutes, until chicken is cooked through.

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    The Best Bean Chilli Ever

    The smoky flavor produced from the mixture of the smoked ham and chipotle pepper is fantastic. To tone down the hearty flavors I suggest eating it with some yogurt and a nice cold beer.
  • 1 tbsp plus 1 tsp minced garlic
  • Kosher salt
  • 1 tsp dried oregano, crumbled
  • 1/2 tsp dried thyme
  • 1/4 tsp ground cumin
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp cayenne
  • 1/8 tsp ground white pepper
  • 1 tbsp olive oil
  • 10 oz smoked ham, cut into 1/2-inch dice (2 cups)
  • Two 5-ounce Italian spicy sausages, halved lengthwise and sliced crosswise 1/4 inch thick (2 cups)
  • 1/2 tsp of canned chipotle pepper
  • 1 large Spanish onion, finely chopped
  • 5 large celery ribs, finely chopped
  • 1 large green bell pepper, cored, seeded and finely chopped
  • 2 bay leaves
  • 4 c. chicken stock or canned low-sodium broth
  • 4 c. water
  • 1 lb Nupak dried kidney beans, soaked overnight
  • 1/2 c. finely chopped coriander
  • 2 large plump tomatoes, seeded and diced
  • Plain white yogurt
  • Steamed white rice or garlic bread, for serving
    1. Soak beans in luke warm water overnight.
    2. In a large, enameled cast-iron casserole, heat the olive oil. Add the smoked ham and cook over moderate heat, until lightly browned, about 4 minutes. Add the Italian spicy sausages and cook, stirring, until they are lightly browned, 5 to 6 minutes. Add the Spanish onion, chopped celery, green bell pepper and bay leave and cook, stirring, until the vegetable soften, about 10 minutes.
    3. Add the minced garlic, 4 tsp of the kosher salt , crumbled oregano, thyme, cumin, black pepper, cayenne and white pepper; Cook, stirring until fragrant, about 3 minutes.
    4. Add the chicken stock and water; Stir in the small red beans and bring to a boil; Cover and cook the beans over low heat for 1 hour. Stir in half of the chopped parsley and chipotle pepper and cook uncovered over moderately low heat until the beans are tender and the liquid is thick, about 1 hour longer. Stir in the remaining chopped parsley and season with salt and black pepper. Ladle the beans into bowls and garnish with fresh coriander, chopped tomatoes and yogurt.

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    Five Minute Chick Pea Salad

    For those especially busy days when you haven’t time for anything, this tasty and healthy meal should satisfy you.
  • One can Nupak Canned Chick Peas, drained and rinsed.
  • 1/2 spanish onion finely chopped
  • 1 whole tomato, diced
  • 1/4 cucumber, skinned and diced
  • bunch of fresh cilantro chopped
  • pinch of cayenne pepper
  • pinch of salt
  • pinch of cumin seed
  • fresh lemon juice
  • two tablespoons of yogurt.

    • 1. Combine all ingredients in a bowl and enjoy!

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    West Indian Style Tilapia

    Delicious Tilapia gets a nice boost from this marinade featuring a nice
    spike of rum and the fiery kick of Nupak Hot Pepper Sauce.
  • 2 filets of Tilapia, washed and patted dry
    For the Marinade:
  • 1 tsp. of salt
  • 1/2 tsp. of cayenne pepper
  • 1 tsp. of ground coriander seeds.
  • Juice from one whole lemon.
  • Juice from one whole lime.
  • 2 tbsp. of Trinidad rum
  • 1 heaping tbsp. of Nupak Flambeau Sauce.
  • 1/4 cup of olive oil.
  • 1/2 cup of fresh corriander.
    •
    1. Combine all ingredients for the marinade in a bowl large enough to hold
      the filets.
    2. Drench the Tilapia filets in the marinade and let sit for about half an
      hour.
    3. You can grill the fish or fry it in a frying pan. I like frying it
      because none of the juices are lost and it is juicier.
    4. Serve with Rice and a nice crisp salad.

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