Masala Kitchen Company
Ottawa K1t0k7 Ottawa, ON, Canada

Hello spring :) what a gorgeous season it is.I have especially fond memories of growing up in Pakistan and savouring the sight of blossoming trees, the flowers, the birds ...the whole scenery in all its glory! With spring comes new hope, new adventures and of course great food. After all great food is the spice of life ... Among the many culinary treasures from my culture ... Pakistani street food has held the greatest appeal for me. Most street foods are incredibly delicious with easy recipes to follow, cheap to get ingredients sorted and you are never bored with the variety of it all. Here is my all time favourite/ Onion Pakoras (onion Bhaji ). Follow this easy recipe, and I guarantee you will be making a bigger batch for round two Ingredients * 2 large red or white onions sliced thin * 1 cup gram flour /chickpea flour * 1 tsp ground cumin * 1 tsp ground coriander * 1/2 tsp ground turmeric * 1/2 tsp chilli powder * 1/4 cup coriander leaves * Salt to taste * 1 - 3 tsp water as needed Instructions * PREPARE THE ONIONS - Peel the onion, wash and cut the onions in to thin slices. Cut them into halves again. * MIX THE INGREDIENTS - In a mixing bowl, all all the dry ingredients - onion, flour, spices and salt.Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer - up to 1 hour ) * ONION BHAJI BATTER - After 20 minutes, squeeze the onions with your hands to release the water. Combine the mixture together to form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well. * If you feel, the batter has gone a bit watery, you can add 1-2 tsp of gram flour too. * FRYING THE BHAJIS - Heat Oil Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Pakora. * Using a spoon or clean hands, add small onion bhaji batter portions into the oil and fry for 3-4 minutes. Flip the bhaji to check inside is not wet. Make sure you get a nice darkish brown crispy fritter #masalakitchenco #appetizers #friednotbaked

#iwd2021 #womeninbusiness #mompreneur #womeninfood On this IWD and in a continually challenging business environment- we must seek opportunities to support and cheer one another 100 %. We need it now more than ever! Stay strong

Re-stocked!!! Grab your curry containers before they sell out! Butter chicken, Tikka Masala, Coconut Korma, Channa chickpeas curry. Vegan, local and delicious! Thank you for supporting your local and woman-owned business #masalakitchenco #womeninbusiness #ottawaeats

Lest we forget. #remembranceday

WE ARE OFFICIALLY LIVE online. LINK www.masalakitchenco.ca... #masalakitchenco #curry #vegan #veganfood #veganlife #vegansauces #vegancuisine #veganrecipes #veganfoodie #ottawa #ottawafoodies #613eats #ottawaeats

RECIPE ALERT - check out the delicious and easy recipe *after* the very interesting history lesson on the curry itself - here we go .. Madras is an example of a curry that is unknown in Indian. It gets its name from the city of Madras (now Chennai) in the South of Indian, but it was name used by the British from when they arrived in 1604. Since there is no authentic version of Madras curry, most modern versions of the dish have been developed in British Indian Restaurants.... My version of Madras curry is developed by tweaking the recipe a bit and adding green peppers for the extra punch and crunch. The result is as close to an Indian Restaurant style Madras curry that you can make at home.... even if I say so myself You could try chicken, tofu or shrimp as an alternative to beef RECIPE Spicy beef Madras curry with crunchy bell peppers. Serves 4 Ingredients 600g stewing steak diced 1 tsp fennel seeds 3 onion thinly sliced 4 cloves garlic grated 1 inch ginger grated 1-2 green chilli chopped 1 tsp ground coriander 2 tbs garam masala 1 tsp turmeric 1 tsp cumin 1 tsp black pepper ground 1 beef stock cube 1 medium green bell pepper diced 500ml water 2 large tomatoes, diced Coriander chopped to serve Method *Season the beefwith salt and pepper *Heat a splash of oil in a large pan *Fry the beef over a highheat for a few minutes until golden brown, removeto a plate *Add a splash more oil to the pan, add the fennel, when it sizzles add the onion, turn the heat to medium and cook gently with a pinch of salt for around 10 minutes until soft and golden. Add a splash of water if the pan becomes dry *Add the garlic and ginger, cook for 1 minute *Add the beef and reminder of the spices. Stir and cook the spices out for 1 minute *Add the Stock cube, water and tomatoes, simmer with a lid loosely on the pan for 45-60 minutes stirring occasionally until you have a thick consistency. *After 40 mins add the diced green peppers *stir in the coriander **Servewith rice, or over a bed of creamy mash potatoes and all of your favorate sides. #masalakitchenco #beef #madrascurry#homecooking #homemade #ottawafoodies #dinner #613ottawa

OK folks : Butter Chicken #masalakitchenco Enchiladas IS the NEW game changer for weekend dinners. Try this recipe ..... it is finger licking gooood!! #chicken #enchiladas #butterchicken #dinner #yummy #onlinefood #womeninbusiness #foodie #womanboss #mompreneur #ottawafoodies #ottawafood #fingerlickinggood #ottawafoodie #yowfood #613eats #ottawa ... Recipe below (Serves 4) Ingredients For the sauce : 2 x 355 mls Masala Kitchen Butter Chicken sauce 4 chicken breasts cut into strips 1 red onion diced 2 peppers diced 1 chilli chopped 2 cloves garlic chopped 1 can red kidney beans 1 can chopped tomatoes 2 tsp oregano 2 tsp ground cumin 1 tsp chilli powder 1 tsp smoked paprika 8 tortillas(I used whole-wheat) 150g grated cheddar cheese Spring onions sliced Method To make the sauce, heat the Masala Kitchen Butter Chicken curry sauce in a small sauce pan. Until the sauce is heated through. Set aside Heat a splash of oil in a large frying pan. Fry the chicken, garlic, chilli, and onion for around 5 minutes until the chicken is lightly golden and sealed. Add the peppers and spices, cook for 2 mins. Add the beans with 1/2 the water from the can along with the chopped tomatoes Simmer for 10-15 minutes until the sauce is thick. Divide the chicken between the tortillas, roll them up and place side by side in a oven proof dish, pour over the Masala Kitchen Co Butter Chicken sauce then scatter over the cheese. Bake for 10-15 minutes until the cheese is melted Top with spring onion and chopped chilli(optional) .....Happy nom nom nom

I could eat this soup everyday this month.... it’s the ultimate in comfort foods and packed with fall flavoured and warm spiciness of ground cloves and roasted cardamoms and ground cinnamon - hope you can try this recipe and enjoy it as much as I do. ** TIP - any leftovers can be safely frozen and re- heat to enjoy another time. #mulligatawnysoup #fallrecipes #recipes #dinner #soup #coconut #spicy #lentils #vegan #veganrecipes #vegetarian #masalakitchenco #ottawafoodies #ott...awaeats #homecooking #currysoup #womeninfood #smallbusiness #ottawa #foodie RECIPE ALERT * 1 tablespoon ghee (clarified butter), or vegetable oil * 1 onion, chopped 4 cloves garlic, minced 2 teaspoons grated fresh ginger 2 peppers green chile peppers, chopped teaspoon ground cinnamon teaspoon ground cloves 2 teaspoons ground coriander seed 1 teaspoons ground cumin 1 teaspoon ground turmeric 4 pods cardamom, bruised 1 tablespoon curry powder 1 carrot, chopped 1 apple - peeled, cored, and chopped 1 large potato, peeled and diced 1 cup Masoor dhal (red lentils), rinsed, drained 8 cups chicken broth (I used straight up tap water- equally tasty) 1 tablespoon tamarind concentrate 1 tablespoon lemon juice 2 cups coconut milk 2 tablespoons chopped fresh cilantro METHOD: Step 1 Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste. Step 2 Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.Step 3 Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.