Welcome to the ICTP Live Interactive Cook Along Program

Born from the concern that our society is becoming increasingly fractured, the ICTP organized this program to reach out to communities around Duluth to narrow the gap between us and others as well as to help heal these fractures in our society. This live interactive cook along program creates a friendly atmosphere where community members can interact and get closer around food. Members of the ICTP will demonstrate over Zoom how to cook their favorite recipes and the audience are welcomed to participate by cooking along during the demonstration. The ingredients (and where to find them) and the recipes are posted below along with the scheduled dates for the demonstration. Each demonstration will be conducted at 4:30 pm every other Saturday starting on February 27, 2021. Please register your name so we can ensure we have enough bandwidth for the session, or alternatively, your organization can send us the list of people or number of people interested on joining. Registration is not required for access to the session. Please spread the word and join in!

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Zoom link for the ICTP Cook Along Program


List of Dishes. Click on the image of the dish to go directly to the recipe and instructions

Season 1, 2020

pic of chicken biryani

Chicken Biryani

pic of chicken tikka

Chicken Tikka

pic of murtabak


pic of ora

Sabzi (Okra) with Roti (Indian Flat Bread)

Season 2, 2021

pic of pakora


pic of pakora

Aloo Kheema

pic of enchilada

Chicken Enchilada

pic of maqlooba

Maqlooba (Upside down rice)

Coming Soon

ICTP Cook Along Season 1

Saturday, Feb 27th 4:30pm Chicken Biryani by Rahila Chaudhry

A classic recipe that would normally take 2-3 hours to prep and cook done in about an hour with the help of an Instant Pot.

Makes 2-4 servings

Prep time: 15 min

Cooking time: 1 hour

Ingredients (updated)

White Basmati Rice: 2.5 cups (380 g)
Onion: 2 small or half of a large fresh onion (or 1
cup of pre-fried onion)
Tomatoes: 2 (or 2 tbsp tomato paste)
Garlic paste: 1 tbsp
Ginger: 1 tbsp
Salt: 1 tsp on chicken and 1 tsp later on rice
Yogurt: 2 tablespoons
Chicken: chicken cut i nto 14-16 medium pieces
(1 kilogram, 2.2 lb)
Shan Sindhi Biryani Masala : 1 Pack (available from Indian grocery stores in Minneapolis or on Amazon, 6 boxes ~ $10)
Yellow food coloring: a pinch
Green pepper and coriander leaves (cilantro): optional


Recipe (updated)

1. Set aside 2.5 cups of rice i n a container and rinse them with water 3 times to remove excess
starch and leave them to soak in water for 30 minutes.
2. Turn the instant pot 'Saute' mode on. Make sure it's at a high setting.
3. Pour in 4 tablespoons of oil, add in the ginger-garlic paste, and saute it for 2 minutes
4. Then add in chicken pieces
5. Let the chicken get sauté for 5-7 min or until they turn white. Use a utensil for mixing it.
6. Then add the fried onions.
7. Add the tomato pieces or paste. Saute for 4-5 minutes.
8. Add the “Sindhi Biryani” Shan Masala Spice along with the yogurt and saute for 2-3 minutes.
9. Add the 2.5 cups of presoaked rice and add additional water to ensure it i s leveled at  about 1/4
inch above the rice. The key is to ensure rice is at par level with the water.
10. Pour 1 tsp salt into the water to taste.
11. Now close the Instant Pot lid and set the mode on manual and timer for 8 min. Ensure the
pressure knob is set to Sealing. Ensure the “pre-warm” button is off.
12. When the cycle is automatically off, leave the pot for 10 minutes to allow for some pressure
release before changing the pressure knob to Venting mode to release the remaining pressure.
13. Once pressure is released and the floating value is down, open the lid.
14. Sprinkle a pinch of yellow egg food coloring in. Use the utensil provided from the side of the
pot to spread the rice.
15. Then leave the rice in the instant pot, on the “keep warm” option, until  it is served.
16. Serve warm with a side of salad. Enjoy!


Cook Along Participants' Successes

Beresford's Biryani                          Holst's Biryani                        Bowen-Bailey's Biryani            Barnes' Biryani

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  • ICTP Moderator (Thursday, February 25 21 07:27 pm EST)

    Ask any questions or enter any comments for the recipe above

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Saturday, March 13th, 4:30pm, Chicken Tikka by Samaira Mujteba

Another classic quick delicious dinner treat

Makes 4 servings

Prep time: 10min

Cooking time: 10-15 min


3 skinless chicken breasts, cut into cube size pieces

2 tbsp. Greek yogurt

2 tbsp. Lemon juice

2 tbsp. Oil

1 tsp. Ginger, peeled and grated 

1 tsp. Garlic, peeled and grated

1 ½ tsp. Salt, to your taste

1/2 tsp. Black pepper

1 tsp. Cumin powder

1 tsp. Coriander powder  

1 tsp. Garam masala (Cub Food International Aisle)

½ tsp. Turmeric

1/2 tsp. Red chili powder 

4-5 drops red food coloring



Cut Chicken into small pieces.

In a bowl, combine greek yogurt, lemon juice, oil, ginger, garlic, salt, black pepper, cumin, coriander, turmeric, garam masala, red chili, and food coloring. Add in chicken pieces and mix well.  (OPTIONAL:Cover and refrigerate for 15 minutes or overnight. This step helps the meat to tenderise, resulting in juicier, chicken pieces.)

To cook:

Air Fryer; Place chicken pieces on a baking sheet and cook for 12-15 min. 

Stove top; On medium; Place chicken on a skillet and cook for 10-15 min


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  • Katie Kelley (Saturday, March 13 21 10:03 am EST)

    Looking forward to the class.

  • maliha zahid (Saturday, March 13 21 03:11 pm EST)

    It's really good recipe I tried this it was so yummy.

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Saturday, March 27th 4:30pm Murtabak by Nani Hashim

A popular tasty Malaysian finger food and appetizer that normally takes 1-2 hours done in minutes

Serves 4-5 (if you're cooking for 2 people, use half the portions below)

Prep time: 15-30 minutes, dipping sauce requires 1/2 hr marinade

Cooking time: 3-5 minutes each piece



2-3 tablespoons vegetable oil

1 lb ground beef

1/2 yellow onion diced

1 1/2 medium size yellow onions, sliced thinly

6 eggs

1 tbsp curry powder mixed with a bit of water

Salt and pepper to taste

Spring roll wrappers (find at Cub Food use either Little Chef brand or Spring Home brand, see picture below)


Dipping Sauce

1/2 medium size red onion, sliced thinly

3 tbsp vinegar

1/4 cup sugar

1/4 cup water



Start with the onion dipping sauce: Place 1/2 red onion slices into 3 tbsp vinegar, 1/4 cup sugar and a little salt. Mix everything and let it marinade for 1 hr
For the beef filling, sauté 2 tablespoons of chopped onions in a bit of oil till soft. Add curry powder mixed with water and cook for 5 mins. Add ground beef. Cook till done, season with salt and pepper. Set aside to cool.
For the egg mixture : Beat the eggs into the thinly sliced 2 medium size yellow onions. Season with salt and pepper and mix well. Add egg mixture to cooled meat, mix well.
Place about two tablespoons of the prepared filling on the spring roll wrapper, fold like an envelope. Place immediately on an oiled heated griddle, folded side down. Cook till both sides are lightly browned.
Serve hot Murtabak with dipping sauce.

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  • Jane Y Barnes (Friday, March 26 21 11:39 am EDT)

    Hello, I am wondering how many these will make? The spring roll package comes in 40 so I would like to thaw enough for this recipe and leave the rest in the freezer. Thank you so much for these delightful classes and a chance to gather with others!

  • Nani Hashim (Saturday, March 27 21 11:51 am EDT)

    The portions of ingredients will make quite a lot, about 10-12 pieces so you can thaw that many. If making less, use the appropriate portions of ingredients and spring roll leafs/wrappers.

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Maren's Murtabak

Saturday, April 3 4:30pm, Sabzi (Okra) with Roti (Indian Flat Bread) and Daal by Arshia Khan

Sabzi (Okra)


One medium onion

3 medium tomatoes or two tablespoons of tomato paste.

1 packet okra or any other vegetable

1 tbsp of olive oil

Salt to taste

½ tsp turmeric

½ tsp ground red chili pepper

¼  tsp dhania powder (dry ground coriander seeds)(optional)

¼ tsp garam masala

Prep- work:

Chop onion and sauté in a tablespoon of olive oil until golden brown.

Chop tomatoes.


Cooking: Add the chopped-tomatoes/paste to the onions, add salt, turmeric, chilli powder, ground coriander(optional) and garam masala (optional), cover the pot and cook for 10 minutes. Stir occasionally. Rinse the cut Okra and add to the pot, cover and cook for another 10 – 15 minutes or until cooked. Stir occasionally.

Roti (Indian Flat Bread)


1 cup of flour

½ cup of milk

1 tbsp olive oil

Salt to taste


In a bowl add flour, salt and olive oil and mix for 20 seconds. Warm the milk in microwave and add a little at a time to the bowl and mix until you have consistency as seen in the picture above. Set aside for a couple of hours. Cover the dough with damp paper tower.


Split the dough into 4 and form balls by rolling in between palms. Roll using a rolling pin or in a tortilla maker. Heat a pan. Put the rolled roti in the pan and cook each side.

Daal (Optional)


1 tbsp Olive oil

1 cup red lentils

½ tsp cumin seeds

½ tsp mustard seeds

3-4 dry red whole chili

A few curry leaves(optional

1 tsp ginger and garlic paste or chopped

A few sticks of cilantro

Salt to taste

½ tsp turmeric

½ tsp red ground chili


Prep-work: Rinse the daal and soak in 3 cups of water.


Cooking:  Heat a pot and add the olive oil to the pot. Add the cumin, mustard seeds, red while chili and the ginger garlic paste. Cover the pot as it will splatter. After 10 seconds add the rinsed daal to the pot along with 3 cups of water. Cook with the pot covered for 10 minutes or so, till the daal looks like it has softened and is ready to be ground. Take a hand held grinder or a meat mincer and grind the daal into a paste.  Lastly add salt and if needed more water and cook for 2 minutes.


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ICTP Cook Along Season 2

Saturday, December 18, 2021 4:30pm, Pakora (Fritters) by Samaira Mujteba (click on picture for the video)

Delicious appetizer made with vegetables or potatoes

Course Appetizer, Snack, Tea Time 

 Cuisine Pakistani 

 Prep Time 5 minutes

 Cook Time 15 minutes

 Total Time 20 minutes


  • 1 small onion (thinly sliced)
  • 1 small potato (thinly sliced)
  • 1 green chilli (chopped)
  • ¼ cup cilantro (chopped)
  • 1 tsp cumin (zeera)
  • 1 tsp crushed red chili flakes
  • 1/2 tbsp whole coriander seeds roughly crushed
  • 1/2 tsp red chilli powder 
  • less than 1/8 tsp baking soda
  • 1 tsp salt (to taste)
  • 1 cup chickpea flour (besan)
  • 3/4 cup water (as needed)
  • oil (as needed for deep frying)


  1. Pour the oil in your deep fryer/wok and heat on low flame.
  2. Chop the onion, potato, green chili and cilantro and combine in a mixing bowl.
  3. Add the cumin, crushed red chili flakes, coriander seeds, red chilli powder, baking soda, salt and chickpea flour.  Mix together.
  4. Slowly add in the water and mix.
  5. Increase heat to medium flame.
  6. Use a tablespoon to put tablespoonfuls of batter into the oil.
  7. Fry until golden brown and crispy, turning as needed to cook evenly.
  8. Drain on paper towels before serving.

Cilantro Chutney


1 bunch cilantro with stems and leaves, coarsely chopped

1 small Indian green chili or serrano chili, coarsely chopped

2 Tbsp. fresh lime juice (to taste)

¼  tsp. Salt (to taste)


Blend cilantro, chili, lime juice, and salt in a blender, adding a tablespoonful or so of water if needed to get it going, blend until smooth. Add salt to taste.


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Saturday, January 22, 2022 4:30pm, Aloo Kheema by Arshia Khan

Traditional North Indian ground meat and potato curry

Course Entree 

 Cuisine North Indian 

 Prep Time 10 minutes

 Cook Time 10 minutes

 Total Time 20 minutes

Photo credit: https://fatimacooks.net/aloo-keema/



Ground beef/goat/chicken/Turkey (1- 1.5 lbs)

1 medium onion

1 large potato

2 medium tomatoes

1 cilantro bunch

3 tablespoon olive oil or oil of your choice

Salt to taste

2 cloves of garlic

1 inch ginger

½ tsp Red chilli powder

½ tsp turmeric powder

½ tsp cumin powder




Chop onions.

Chop potatoes and soak in water with some salt

Chop tomatoes.

Chop ginger and garlic.



Put 1 tablespoon of the oil in a pan and start cooking. Add the onions and cook until golden. Add the tomatoes and cook for 5-7 minutes or until tomatoes look cooked. Rinse the ground meat and add it to the pan. Add the chopped ginger and garlic, turmeric, salt, chilli powder and the cumin powder. Stir until meat looks cooked or 10 minutes.

While the meat is cooking, heat up a separate pan, add the 2 tablespoons of oil and add the chopped potatoes.  Cook until golden brown. Once cooked drain the oil and add the potatoes to the cooked meat. Add the chopped cilantro and serve!


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Saturday, February 26, 2022 4:30pm, Chicken Enchilada by Jane Barnes

First Western Dish in the Series

Course Entree 

 Cuisine Mexican

 Prep Time minutes

 Cook Time minutes

 Total Time minutes



2 Tbs butter or margarine

1/4 c. all-purpose flour

2 1/2 c. chicken broth

4 oz. can chopped green chilies, divided

2 c. cubed, cooked chicken

1 c. Monterey Jack or Mozzarella cheese, shredded (4 oz.)

8 flour tortillas (7 or 8 inch), whole wheat or white

1 c. cheddar cheese, shredded (4 oz.)

To make the sauce, melt the butter in a saucepan. Stir in the flour until smooth. Gradually add the chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in half of the chilies.

In a bowl, combine the chicken, Monterey Jack cheese and the remaining chilies.

Spoon 1/3 cup of the chicken mixture onto each tortilla and then roll tortillas up. Place them seam side down in a 9x13 baking dish.

Pour the sauce over enchiladas. Sprinkle with cheddar cheese.

Bake, uncovered, at 375° for 15 to 18 minutes or until heated through and cheese melts.

Serve with salsa on top as desired.

Serves 4.


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Saturday, March 26, 2022 4:30pm, Maqlooba (Upside down rice) by Nik Hassan

<< New image with text >>

Middle Eastern Favorite

Course: Entree 

 Cuisine: Middle Eastern

 Prep Time 10 min

 Cook Time 40-50 min

 Total Time 50-60 minutes


Maqluba is a dish commonly made across various Arabic countries like Iraq, Palestine, Jordan and Syrian. Each household probably has their own way of preparing this famous dish. But one thing remains true amongst all versions: it's a layered dish using rice, vegetables and meat.


Ingredients (Serves 4-6)

1 medium eggplant sliced rounds

½ medium-head cauliflower, in florets

1 small onion, cut into large wedges

10 Lamb Chops or 3 lbs of lamb, or 3 lbs of chicken (bone-in)

2 cups Basmati Rice

1 tbsp Seven Spices (Allspice) or combine 1 teaspoon ground cumin, 6 cloves, 6 green cardamom pods and if using chicken 3 bay leaves

1½ tsp Salt a little extra for chops

½ tsp Black Pepper a little extra for chops

2 cups chicken broth (3 cups if not using Instant Pot)

¼ cup Pine Nuts optional for serving

Vegetable or olive oil



Soak the basmati rice in water for at least 30 minutes. The eggplant and cauliflower can either be roasted or pan-fried. If roasting, preheat the oven to 400°F (200°C), on a baking tray rub the eggplant and cauliflower with oil and bake until brown. If pan-frying, use about ¼ inch of oil and fry both until golden brown.


In the Instant Pot set to saute, season the meat with salt and pepper and saute until golden. Add the onion and cook until translucent and fragrant. Add spices and pressure cook it (in my instant pot) for 5 minutes if using lamb or less time if using chicken. If you don't have a pressure cooker, simply allow the meat to boil on medium high heat for 20-30 minutes, until tender. This will depend on the type of meat you have. Take out the meat mixture out and start layering the eggplant and cauliflower and then place the meat on top. Toss the water from the rice and add rice above the meat. Pour the chicken broth until it just covers the mixture. You may not need all the broth if there is a lot of moisture already from the meat. The volume of broth must be exactly right otherwise the rice will be too mushy or not cook properly. Add salt to taste as you slowly level out the mixture with the broth.

Cover the Instant Pot and pressure cook for 8 minutes.


When done let the steam cool by itself. This might take another 8-10 minutes and then open the cover. Prepare a large plate and place it on top of the Instant Pot bowl. Carefully flip both the plate and the bowl and let the rice fall on the plate. Serve with parsely, pine nuts or almonds.


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