Rubina`s Recipes

Basmati Rice
Ingredients:
2 cups rice
3 3/4 cups water
1 tablespoon oil
1 cinnamon stick
2 pods of cardamom
1/4 teaspoon turmeric (this would depend on the quality of your turmeric. I have found turmeric that I haven't been happy with. In which case you may need to add a tad bit more)


Cooking Instructions:
1. The secret to cooking good basmati rice is to thoroughly wash the rice until the water runs clear. Soak the rice for a minimum of 20 minutes (the longer you let it sit the better)
2. Discard all the water.
3. Add your rice and all other ingredients into pot (rice cooker, Microwave dish). Sauté for about 1 minute (this is optional). Then add water as per recipe.
4. My rice cooker takes 50 minutes to prepare.
If you are using the stove top, it's the same until step 4.
5. Stove top- Here you need to add 5 cups of water for 2 cups of rice. Bring the rice to boil. Cooking time will vary with the different varieties of rice. Test the rice between forefinger and thumb. When it is soft the rice is done. Drain out into colander. Put rice back into pot. Add a few tablespoons of water and steam until cooked (approximately 10 minutes). My mother braises a 1/4 sliced onion until al dente in 1 tablespoon ghee (clarified butter) and tops it over the rice before steaming.
6. For a different flavor add 1/4 teaspoon cumin instead of onion. This process is referred to as vagaar.

You an also use the microwave for approximately 20 minutes.

Happy Cooking!

Chi Delight - Topped with Sour Cream and Anarosh
Ingredients:
Tortilla chips
170g Beef cut into julienne strips
2 ½ tablespoons Rubina's Fen-Chi or Tam-Chi (Fen-Chi for the sweet sesame taste or Tam-Chi for a fruity cumin taste)
1 tablespoon Yogurt
Sour Cream


Cooking Instructions:
1. Sauté beef in Fen-chi with yogurt (the combination of yogurt to Fen-Chi may be adjusted to suit personal preferences).
2. Layer your chip with beef; Sour Cream and top with Anarosh
3. Enjoy this absolutely yummy delight

The Better Butter Chicken
Ingredients:
½ lb chicken
60g yogurt
1 jar rubinas Tarkari sauce
1 chopped fresh red chilli (optional- for those that want the added heat)
60g butter
75 mL Fresh Cream


Cooking Instructions:
1. Marinate the chicken in yogurt, chilli and Tarkari sauce for approximately 20 minutes.
2. Sauté marinated chicken in butter.
3. Just before serving add cream to the cooked chicken.
4. Simmer.
5. Garnish with mint springs
6. Serve hot with Naan or Basmati rice.

Curried Chick Pea with Spinach
Ingredients:
1 Can chick pea/Chana
1 jar of Rubinas Tarkari sauce
Handful of fresh Spinach or 2 tablespoons of frozen chopped spinach


Cooking Instructions:
1. Combine ingredients.
2. Heat and serve with Fen-chi and Naan

Chana/chick pea is traditional served at a henna party with a tamarind condiment. Fen-chi is a perfect accompaniment.

Grilled Salmon in Creamy Coconut sauce
An absolute favourite among my family and friends.

Ingredients:
1 jar of Rubinas Creamy Coconut
Salmon
1 Tbs olive oil
Fen-Chi (optional)


Cooking Instructions:
1. Baste Salmon the oil and Fen-chi.
2. Grill on middle shelf for 20 minutes.
3. Pour Rubinas Coconut cream to base of salmon.
4. Broil for 5 minutes on the middle shelf.
5. Serve with Basmati Rice or vegetables.

Pani Puri
This is personally one of my favorites. The Pani Puri has worked its magic for Jamal in Slum Dog Millionaire. Traditionally Pani Puri is served on a semolina/Soji puri (see below for recipe.) These are difficult to find in Canada but tortilla chips or mini pita bread serve as a good substitute.

Ingredients:
Can of Chick Pea/Chana
½ jar of Rubinas Tarkari sauce
Heat in microwave or bring to boil on stove top

Serve with:
Puri (or pita bread or tortilla chips)
Fen-chi (an absolute must -- tamarind sauces bring vegetables flavours alive)

And any combination of these:
Chopped onions; cubed boiled potatoes; chopped tomatoes; cubed cucumber; cilantro; ginger; mint or green chillies.
Side plates will be needed for Puri's get soggy if not eaten immediately


Puri Recipe:

2 cups semolina/soji
4 tablespoons ghee(clarified butter)
¼ tsp salt
Water to make dough
Vegetable/ canola/sunflower oil for deep frying


Mix dry ingredients.
Slowly add water.
Mix. Form into pliable dough.
Roll into mini disks.
Deep-fry in oil.

Creamy Coconut Chicken
Serves 3-4 persons
1 Ib (450 g) chicken/salmon (diced into 25 mm pieces)
1 jar Rubinas Goa Creamy and tangy coconut
2 tbsp (30 ml) Butter

Cooking Instructions:
1. Heat the oil in a large pan, add the chicken/salmon and stir fry until chicken/salmon is sealed ( approx. 5 min/ approx 3min for salmon)
2. Pour over sauce and simmer for 20 minutes, stirring occasionally. Add extra water if more sauce is required.
3. Garnish with fresh parsley or dill (optional) and serve with rice or naan

Once opened use immediately


Pour 3-4 personnes
1 Ib (450 g) de poulet/salmon (coupé en dés de 25 mm)
1 pot de SAUCE de Rubinas Goa Creamy and tangy coconut
2 c. à soupe (30 ml) beurre

Conseils de Cuisson
1. Chauffer l’huile dans un grand poêlen/salmon. Ajouter le poule/t et faire revenire pour saisir la viande, environ 5
minutes.
2. Verser la sauce et mijoter 20 min, en remuant de temps à autre. Ajouter de l’eau si vous désirez plus de sauce.
3. Garnir de feuille de parsley frais, si désiré, et servir avec du riz ou pain

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BBQ Chicken Skewers (Souvlaki)
Serves 3-4 persons
½ Ib (225 g)debones chicken/lamb or beef (diced into 25 mm pieces)
Skewers
5 tbsp Rubinas Fen-chi SAUCE
2 tbsp (30 ml) yogurt(mayonnaise)
1 tbsp vegetable oil

Cooking Instructions:
1. Combine Fen-chi, yogurt and oil.
2. Marinate chicken(lamb/Beef) for a minimum of 30min
3. Thread chicken into skewers. ( may alternate with peppers and onions)
4. Baste meat with remaining marinate while barbequing or grilling. Serve with rice or naan and Fen-chi as a dip.
Refrigerate after opening

Pour 3-4 personnes
½ Ib (225 g) le poulet/agneau de debones ou le boeuf (diced dans 25 mm les morceaux)
Skewers
5 c. à soupe (75 ml) Rubinas Fen-chi SAUCE
2 c. à soupe (30 ml) yogourt(mayonnaise}
1 c. à soupe (15 ml) d’huile végétale

Conseils de Cuisson
1. Combiner le Fen-chi , yogourt et le huile
2. Mariner du poulet (l`agneau/le Boeuf) pour au moins 30 minimums.
3. Enfiler du poulet dans skewers. (peut alterner avec les poivre et les oignons)
4. Bâtir la viande avec rester marine pendant que barbequing ou griller.
5. LE BARBECUE pour 5 à 10 minimum tournant fréquemment.
6. Servir avec le riz ou naan et Fen-chi comme une baisse.

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BBQ Chicken Skewers (Souvlaki)
Serves 3-4 persons
½ Ib (225 g)debones chicken/lamb or beef (diced into 25 mm pieces)
Skewers
5 tbsp Rubinas Tam-chi SAUCE
2 tbsp (30 ml) yogurt
1 tbs vegetable oil

Cooking Instructions:
1. Combine tam-chi, yogurt and oil.
2. Marinate chicken(lamb/Beef) for a minimum of 30min
3. Thread chicken into skewers. ( may alternate with peppers and onions)
4. Baste meat with remaining marinate while barbequing or grilling.
5. BBQ for 5 to 10 min turning frequently.
6. Serve with rice or naan and Tam-chi as a dip.
Refrigerate after opening

Pour 3-4 personnes
½ Ib (225 g) le poulet/agneau de debones ou le boeuf (diced dans 25 mm les morceaux)
Skewers
5 c. à soupe (75 ml) Rubinas Tam-chi SAUCE
2 c. à soupe (30 ml) yogourt
1 c. à soupe (15 ml) d’huile végétale

Conseils de Cuisson
1. Combiner le tam-chi , yogourt et le huile
2.Mariner du poulet (l`agneau/le Boeuf) pour au moins 30 minimums.
3. Enfiler du poulet dans skewers. (peut alterner avec les poivre et les oignons)
4. Bâtir la viande avec rester marine pendant que barbequing ou griller.
5. LE BARBECUE pour 5 à 10 minimum tournant fréquemment.
6. Servir avec le riz ou naan et Tam-chi comme une baisse.
Réfrigérer une fois ouvert

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Prawn and Vegetable Skewers (Souvlaki)
Serves 3-4 persons
½Ib (225 g)prawns
Pineapple, peppers, zucchini ( vegetables of your choice)
Skewers
Rubinas Anarosh SAUCE


Cooking Instructions:
1. Thread prawns into skewers.
2. Thread vegetables into skewers
3. Baste with Anarosh.
4. BBQ or grill 5 to 6 inches from coal for about 12 to 15 minutes turning frequently( Remove tails if grilling under
broiler)
5. Serve with rice or naan
Refrigerate after opening


Prawn and Vegetable Skewers (Souvlaki)
Pour 3-4 personnes
½Ib (225 g) les crevettes
L`ananas, les poivre, la courgette (les légumes de votre choix)
Skewers
LA SAUCE d`Anarosh de Rubinas


Conseils de Cuisson
1. Enfiler des crevettes dans skewers.
2. Enfiler des légumes dans skewers
3. Bâtir avec Anarosh.
4. LE BARBECUE ou grille 5 à 6 pouces du charbon pour environ 12 à 15 minutes tournant fréquemment (Enlève des queues si
grillant sous le gril)
5. Servir avec le riz ou naan
Réfrigérer une fois ouvert

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Pasinda Curry
Serves 3-4 persons
1 Ib (450 g) chicken/lamb or beef (diced into 25 mm pieces)
1 jar Rubinas Pasinda(favorite) SAUCE
2 tbsp (30 ml) vegetable oil


Cooking Instructions:
1. Heat the oil in a large pan, add the chicken(lamb/beef) and stir fry until chicken(beef/lamb) is sealed ( approx. 5
min).
2. Drain off any excess oil. Pour over sauce and simmer for 20 minutes, stirring occasionally. Add extra water if more
sauce is required.
3. Garnish with fresh coriander leaf (optional) and serve with rice or naan

Once opened use immediately


Pour 3-4 personnes
1 Ib (450 g) de poulet(bœuf/agneau) (coupé en dés de 25 mm)
1 pot de SAUCE de rubina
2 c. à soupe (30 ml) d’huile végétale

Conseils de Cuisson
1. Chauffer l’huile dans un grand crevettes roses( poêlen). Ajouter le et faire revenire pour saisir la viande, environ
2 minutes.
2. Égoutter l’huile. Verser la sauce et mijoter 16 min, en remuant de temps à autre. Ajouter de l’eau si vous désirez
plus de sauce.
3. Garnir de feuille de coriandre frais, si désiré, et servir avec du riz ou pain

Ube fois ouvert, utiliser immédiatement.

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Curried prawns
Serves 3-4 persons
1 Ib (450 g) Prawns/chic
ken 1 jar Rubinas GUJARATI SWEET AND SOUR CURRY
2 tbsp (30 ml) butter or ghee

Cooking Instructions:
1. Heat the oil in a large pan, add the prawns(chicken) and stir fry until prawns are sealed ( approx. 2 min).
2. Pour over sauce and simmer for 16 minutes, stirring occasionally. Add extra water if more sauce is required.
3. Garnish with fresh coriander leaf (optional) and serve with rice or naan

Once opened use immediately


Pour 3-4 personnes
1 Ib (450 g) de crevettes roses ou poulet
1 pot de SAUCE de Rubinas GUJARATI SWEET AND SOUR CURRY
2 c. à soupe (30 ml) beurre ou ghee

Conseils de Cuisson
1. Chauffer l’huile dans un grand crevettes roses( poêlen). Ajouter le et faire revenire pour saisir la viande, environ
2 minutes.
2. Égoutter l’huile. Verser la sauce et mijoter 16 min, en remuant de temps à autre. Ajouter de l’eau si vous désirez
plus de sauce.
3. Garnir de feuille de coriandre frais, si désiré, et servir avec du riz ou pain

Ube fois ouvert, utiliser immédiatement.

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