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

 https://zoom.us/j/94029024253?pwd=RXlVOThmbXFIaHJSTTZuVEM0aXdGdz09

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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Comments

  • 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

Ingredients

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

 

Recipe

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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Comments

  • 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

 

Ingredients

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

 

Recipe

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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Comments

  • 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)

Ingredients:

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)

Ingredients:

1 cup of flour

½ cup of milk

1 tbsp olive oil

Salt to taste

Prep-work:

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.

Cooking:

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)

Ingredients:

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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