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!
Zoom link for the ICTP Cook Along Program
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
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
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!
Beresford's Biryani Holst's Biryani Bowen-Bailey's Biryani Barnes' Biryani
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.)
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
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
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)
1/2 medium size red onion, sliced thinly
3 tbsp vinegar
1/4 cup sugar
1/4 cup water
Chop onion and sauté in a tablespoon of olive oil until golden brown.
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.
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.
Delicious appetizer made with vegetables or potatoes
Course Appetizer, Snack, Tea Time
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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)
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 potatoes and soak in water with some salt
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!
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.
Middle Eastern Favorite
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.