Indian Food Made Simple:Cooking with Kissan

Kissan (1 of 4)

You all know I don’t shy away from tackling even the hardest recipe, preferring to conquer the proverbial “you can’t possibly made that from scratch??” attitude. I’ve done my own tortillas, breads, bagels, sauces, and multi stepped gourmet feasts, while exploring all the flavours of the world.  That’s what food writers do though. We stretch our boundaries. However that doesn’t mean we don’t like to have some of the harder stuff done for us allowing us to spend more time eating and less time cooking.

That’s where a company like Kissan International comes in.  Indian food is by far one of my top three favorite cuisines to dine on and experiment with. For over 30 years they have been the leading wholesaler of Indian products throughout Canada.  They made cooking easy for both the experienced and novice chef.  Pre packaged sauces and spice blends allow you to have an authentic butter chicken or tikka marsala on the table in half the time without compromising taste.

Kissan (2 of 4)

One of my favorite products they offer is Ghee, or clarified butter.  To have it readily available to toast my rice in before cooking or to brush on my homemade naan is invaluable.

Kissan (4 of 4)

I have also made my own curry paste before and while the flavour is outstanding it does take some time and patience and special equipment to make yourself.  Kissan offers up 5 different pastes to expand your cooking repertoire. If you don’t know where to even getting started when cooking with any of their products just visit their website for great tips and recipes.

Kissan (3 of 4)

And let’s not forget their oils as well.  While perfect for cooking Kissan coconut and almond oil are also perfect for your beauty regimen. Healthy skin and shiny hair, can’t go wrong there.

Don’t be afraid to try something new in the kitchen.  Available in the International aisle of most major grocery stores, Kissan can help you explore Indian food with greater ease and confidence without sacrificing flavour.  And if you want to start simple try this recipe for Coconut Red Curry with Paneer. Easy, quick and will make your tastebuds sing.

Yields 4

Coconut Red Curry with Paneer

You can find paneer in your dairy aisle where they sell cottage cheese.

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Ingredients

  • 1 tbsp olive oil
  • 1 leek, sliced, white parts onlys
  • 1 red pepper, chopped
  • 3 cloves garlic, minced
  • 1 package paneer, cubed
  • 1-4 tbsp Kissan Red Curry Paste (depending how spicy you want it will determine how much paste you use)
  • 2 cups water or stock
  • 1 cup coconut milk

Instructions

  1. In a large pot over high medium heat the oil.
  2. Add the leeks, peppers and garlic and saute until soft.
  3. Stir in the paneer.
  4. Add the curry paste and stir to coat.
  5. Add the water/broth and coconut milk. Bring to a boil.
  6. Reduce heat and simmer for 10-15 minutes.
  7. Serve with rice and naan.
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*I received products to try from Kissan free of charge.  As always all opinions are my own.

Mushrooms and More.

Mushroom Coconut Curry with Leeks and Paneer (2 of 5)

Where have I been lately you ask? Did I drop off the face of the earth? Did I win a trip around the world?

Actually nothing that dramatic happened.  I just got busy.  With life, with work.  I actually have been cooking lots as my Instagram can show but I have also been spending time paying some attention to my much neglected In the Garden side of my blog.  Watch for some planting guides in the near future. And I’ve been taking time to enjoy life.  Not every drink or every meal needed to be documented.  And sometimes when I went to events I left my camera at home (gasp!).  And when I have picked it up lately it’s been to shoot some really awesome new bands I’ve fallen in love with and enjoy watching live. You see my life is gloriously full. Lot’s of friends and family who love me and my company, not just the food I bring 🙂 I’m doing stuff for myself and when I have something of real quality to say here I will.

Mushroom Wonton Soup (1 of 1)

Like I said though I haven’t stopped cooking.  I’ve just been fortunate enough to have some great companies I create for.  Like Mushrooms Canada where I created this killer Wonton Soup and this Mushroom Coconut Curry I have dreams about at night.  You can click the links to get the recipes. Trust me you want to make these dishes.

Mushroom Coconut Curry with Leeks and Paneer (3 of 5)

My visits here may be sporatic, there may even be changes but just remember I love what I do here.  That will never stop.

Thai Curry Soup

Really quick, unbelievably easy and for those who love heat super spicy. The Summer Fresh Thai curry has the perfect consistency that when mixed with the broth and water you get a nice creamy light soup base. Feel free to add cooked chicken or shrimp to make it a heartier meal.

Yields 2 meals or 4 side soups

Thai Curry Soup
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Ingredients

  • 1 cup rice noodles
  • 2 cups chicken broth
  • 1 cup water
  • 1/2 cup cremini mushrooms, sliced
  • 3 green onions, chopped
  • 1 cup bean sprouts
  • 2 cups Summer Fresh Thai Curry Sauce

Instructions

  1. In a colander set over a deep bowl place the rice noodles.
  2. Pour boiling hot water over the noodles until completely covered. Let softened 5 minutes then drain.
  3. In a large pot over med-high heat bring the water and broth to a boil.
  4. Add the mushrooms and green onion and continue cooking until vegetables begin to soften about 5 minutes.
  5. Whisk in the Thai curry sauce.
  6. Reduce heat and simmer for 5 minutes more.
  7. Add the bean sprouts and noodles.
  8. Cook until sprouts just start to become translucent and everything has heated through.
  9. Serve garnished with green onions.
Recipe Type: Soups, Salads and Sandwiches
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In a colander set over a deep bowl place the rice noodles.

Pour boiling hot water over the noodles until completely covered. Let softened 5 minutes then drain.

In a large pot over med-high heat bring the water and broth to a boil.

Add the mushrooms and green onion and continue cooking until vegetables begin to soften about 5 minutes.

Whisk in the Thai curry sauce.

Reduce heat and simmer for 5 minutes more.

Add the bean sprouts and noodles.

Cook until sprouts just start to become translucent and everything has heated through.

Serve garnished with green onions.