Burnaby Community Kitchens

  Chai tea serves 8 Get Recipe Everyone loves this chai recipe! Ingredients: 8 cups water 1 Tbsp. cinnamon stick 1 Tbsp. fennel ½ tablespoon cloves ½ tablespoon cardamom 1/3 to ½ cup sugar 3 – 4 Tbsp. black tea (or 4-5 tea bags) milk (fresh whole milk or evaporated milk) Method: Slightly crush spices to help it to release flavours. Put water and spices into pot and boil 10 to 15 minutes. Add sugar and tea and boil 5 minutes. Add milk and simmer for 5 minutes. Strain spices and tea; serve hot. Enjoy! You can add any of the following for delicious flavour variations: -coriander -fresh ginger -all spice -whole peppercorns -star anise

  Mock Butter Chicken (Kosher) Get Recipe I was on a mission to achieve similar consistency and flavor profile of  butter chicken  without the butter. How would I do it and why? For one is the kosher issue, although sometimes kidding-ly on twitter I claim myself to be The Rabbinical Council of Shulie, I don't claim myself to be a kosher authority. I grew up adhering to not mixing milk products with meat and to this day I abide by it. Secondly, as you might know already, this site is hyper sensitive to some food allergies, mainly tree nuts, but this version will be a nice option for the lactose intolerant. In addition I wanted to achieve a healthier version without so much cream and butter while not compromising flavor. It meant I had to play with it. This series of photos are from the second batch of mock butter chicken I made within a week. I gave it a twist while almond milk could be an option it won't be in line with the tree nut...

  Butter Chicken serves 8 Get Recipe Ingredients: 4 pounds boneless, skinless chicken breast  For the chicken marinade: 1 cup chopped onion 6 garlic cloves 1   1” piece fresh ginger 3 tablespoons lemon juice 1 cup plain yogourt 1 tablespoon ground coriander seed 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon sweet paprika 1 teaspoon garam masala 1 teaspoon sea salt For the sauce: 1 cup chopped onion 1  2” piece fresh ginger 4 cloves garlic ¼ cup vegetable oil 1 cup tomato paste 3 -4 cups water ¼ teaspoon cayenne pepper Sea salt to taste 1 cup whipping cream 2 teaspoons garam masala Put the chicken marinade ingredients in a blender or food processor; blend until smooth. Pour over chicken and stir to coat.  Cover and refrigerate overnight. Preheat oven to 400° F.   Take chicken out of the marinade and place 1” apart on rimmed, parchment lined baking sheets.  Bake for 20 minutes.  Cool and cut into 1” cubes.  Save all j...

  Garlic Naan yield: 8 large  Get Recipe This is a 5 star recipe from cookwithmanali.com Ingredients: 3.25 cups +3-4 tablepoons all-purpose flour 423 grams + 27-36 grams), also known as maida 1 teaspoon salt 1 cup water lukewarm, 8 oz 1 tablespoon sugar 2 teaspoons active dry yeast 1/3 cup milk lukewarm 2 tablespoons plain yogurt 3 tablespoons oil I used vegetable 2 large garlic cloves grated nigella seeds/kalonji Garlic Butter, to brush on naan 3 tablespoons butter I used unsalted 3 tablespoons chopped cilantro 2 teaspoons minced garlic Method: In a bowl whisk together 3.25 cups all purpose flour (423 grams) with 1 teaspoon salt. Set it aside. To the steel bowl of your stand mixer, add lukewarm water and then add the sugar and yeast. Let it bloom for 5-10 minutes. You will know the yeast is activated when it...

  Easy 20-minute Butter Chicken serves 4 Get Recipe This a quick way to make butter chicken.  It goes well with a side of rice or naan! Ingredients 1 tablespoon oil 1 tablespoon butter 1 medium onion, diced 1 teaspoon fresh ginger, finely minced or grated  2-3 cloves garlic, finely minced or crushed 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks 4 tablespoons tomato paste or 8 oz can of tomato sauce 1 tablespoon garam masala 1 teaspoon cayenne or paprika, adjust to taste 1 teaspoon Fenugreek (or substitute with mustard powder or seeds) 1 teaspoon  cumin 1 tsp salt 1/4 tsp black pepper 1 cup heavy cream (or use light cream, evaporated milk or yogurt for lower fat) Hot cooked rice and naan for serving Instructions Heat a large skillet or medium saucepan over medium-hig...

printer-friendly recipe This recipe is a treat!   Adding garlic, ginger and some spices to canned beans gives it a new twist.   Serve with hot rice or naan.   Ingredients: ½ cup butter 1 ½ onions (finely chopped) 3 garlic cloves (grated) 3 tablespoons of fresh ginger (grated) 3 cans of baked beans 1 ½ cups of water 1 ½ tablespoons tomato paste (optional) 3 teaspoons garam masala (or additional curry powder) 3 teaspoons curry powder ½   teaspoon chili pepper (or hot sauce) - optional 3 pinches of salt Fresh cilantro (optional) Method: In pot melt butter; add onions, garlic, ginger and saute until light brown.   Add pork and beans and water.   Add tomato paste if desired. If the sauce is thick, add more water   Add all spices and cilantro Stir constantly on medium heat   Cooking time: 15 to 20 minutes  12 servings Enjoy!