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.