Recipes
Come with us on this delicious adventure as we introduce you to the world of Dean Masala, where Tradition Meets Innovation.
AMRITSARI FISH FRY
- 6 pcs Frozen or Fresh Tilapia Fillets or Red Snapper, Sea Bass, halibut, etc.
- (washed and dried)
- 1/2 teaspoon salt
- 1 Tablespoon of minced garlic 1Tablespoon of minced ginger
- 2 tablespoons finely minced cilantro
- 2 tablespoons of Deanz Indian Fish Masala
- 4 lemons
- Zest of 2 lemons
- ½ cup plain yogurt
- 6 tablespoons of good quality neutral oil
- 1 large daikon grated, and water squeezed out
- ¼ teaspoon of Ajwain (Carom Seeds)
- ¼ to ½ teaspoon Deanz Plain Sea Salt
- In a small bowl mix the daikon, salt, ajwain, and lemon juice and a little bit of cilantro and let it sit for 5-10 minutes before serving.
- Heat a large pan or wok on high heat; add oil to the wok once heated.
- In a large bowl mix the minced garlic, ginger, Deanz Indian Fish Masala, and yogurt. Thin it out with a little water to make a nice paste.
- Dip fish in the paste and baste it all over and add it to pan placing it away from you. Sauté the fish for three minutes on one side then flip and leave it again for another three minutes
- Lower the heat and cook the fish on low heat for another five minutes, flipping every couple of minutes. The fish is cooked when it starts to flake (about 7-8 minutes) depending on the thickness.
- Take the fish and put it on a platter, squeeze lemon juice and cilantro and check for salt
- Let it rest for 3-5 minutes and serve with grated daikon mixture or sliced onion or cucumbers.
BUTTERFLIED LEG OF LAMB ON THE GRILL
- Butterflied boneless leg of lamb (4-5lb)
- 7-8 cloves of Garlic finely minced.
- 6 to 8 cloves of garlic cut in half lengthwise.
- 10-12 springs of fresh rosemary with stems
- 2-3 springs of fresh rosemary leaves
- 10-12 springs of fresh Thyme leaves
- 4 or 5 lemons
- Zest of 2 lemons
- 2 teaspoon Deanz Rosemary Herb Salt
- 2 tablespoons Deanz Mediterranean Dry Rub
- 2 tablespoons Dijon mustard
1 cup olive oil
- Open the leg of lamb out butterfly style and place it in a large glass (non-reactive) pan.
- Peel garlic cloves and cut in half lengthwise. Make slits in thicker parts of the lamb leg and insert the garlic.
- Bruise both the rosemary leaves and thyme leaves and insert in the same meat slits with garlic.
- Rub the minced garlic with Deanz Mediterranean Dry Rub, and lemon zest all over the meat (massage it in)
- Squeeze juice 2-3 lemons over the lamb and scatter the lemon halves over the meat.
- Bruise the remaining rosemary sprigs to release oils and place them under the meat.
- Cover with plastic wrap and leave in the refrigerator for at least 2-3 hours (but not more than 8 hours) turning over two or three times. Then bring the meat to room temperature (pull it out of the refrigerator at least 1 hour before grilling).
- Rub olive oil all over the meat, scooping all the dry rub ingredients and massaging it back on the meat and salt the meat liberally.
- Heat the outdoor grill until the temperature gauge reads “high” (450+ degrees).
- Sear both sides of the lamb (4-5 mins on each side), lower the heat to medium, and cover the grill.
- Baste the meat with olive oil, lemon juice, and Dijon mustard mixture at every turn.
- Turn every 10 to 12 mins. The lamb should be cooked for 20 min for medium-rare and 30 to well done.
- Rest the meat for 10-15 minutes before carving. Salt the meat to taste!
- Serve with grilled veggies (tomato, eggplant, zucchini, onion), warm crusty bread, and a mesclun salad (mixed greens).
GRILLED OR SAUTEED SCALLOPS WITH LEMONY SALSA VERDE
- 2 -4 tablespoons vegetable oil, plus more for grilling
- 12 large sea scallops, side muscle removed.
- 1 tsp. Deanz Mediterranean Spice Blend
- Deanz French Herb Salt to taste
- Lemony Salsa Verde
- Unsalted butter
- Cilantro and Italian flat-leaf parsley about 1 cup (packed)
- 1 tablespoon of capers (drained, washed, and dried)
- Zest of a full lemon
- Lemon juice of 1 lemon
- 1-2 Garlic cloves
- 4-5 tablespoons of olive oil
- ¼ teaspoon of crushed red pepper
- Salt and pepper to taste
- Prepare grill for medium-high heat, oil grates.
- Toss scallops with 2 tablespoons oil on a baking sheet: season with Deanz Mediterranean Spice Blend and Deanz French Herb Salt– Let it marinate for 5 minutes.
- Using a fish spatula or your hands, place scallops on the grill, flat side down.
- Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
- Serve scallops topped with lemony salsa Verde.
IF SAUTE OR PAN FRYING
- Heat a 12-inch heavy bottom pan on medium-high heat
- Add ½ teaspoon olive oil and 2 tablespoons of unsalted butter
- Increase the heat to high for 30 seconds and add the marinated scallops to the pan in a clockwise manner
- After placing all the scallops in the pan, wait 2 minutes then starting from the first scallop, start flipping the scallops – they should have a nice crust on one side
- Wait another 1-2 minutes, shake the pan and then plate the scallops and add the Salsa Verde on top and serve.
SALSA VERDE SAUCE
- Add garlic, crushed red peppers, lemon zest, cilantro, parsley, salt, and pepper in a blender or food processor and pulse a few times.
- Add lemon juice and pulse a few more times to make a coarse paste; then slowly add olive oil while the blender is running for 10 seconds. Overall, the consistency of the sauce should be a little coarse. Adjust salt and pepper and let it stand for 20 minutes before using.
LEMON-ROASTED SALMON WITH ESCAROLE, ASPARAGUS, AND POTATOES
For the salmon:
- 1 1/2 pounds skinless salmon fillet
- 2 teaspoons finely grated lemon zest
- 1 teaspoon Deanz Mediterranean Spice Blend
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 ounces roasted bell peppers from a jar, thinly sliced
- For the salad:
- 1/2 pound small new potatoes, halved
- 1 bunch asparagus (about 1 pound), trimmed
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped dill, plus sprigs for serving
- 1/2 head of escarole, coarsely chopped (about 8 cups)
- 3 ounces feta, crumbled
- Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, Deanz Mediterranean Spice Blend, and salt on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
- While the salmon is cooking, prepare the salad
- Set a steamer basket in a large pot filled with 2″ water. Cover the pot and bring the water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until tender crisp, 3–5 minutes.
- Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
- Toss potatoes and asparagus with remaining dressing in the same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on a platter. Top with feta, peppers, and dill sprigs.
PERFECT PAN-ROASTED CHICKEN THIGHS
- 6 pcs Frozen or Fresh Tilapia Fillets or Red Snapper, Sea Bass, halibut, etc.
- (washed and dried)
- 1/2 teas
- 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Kosher salt and freshly ground black pepper.
- 2 tablespoons vegetable oil
- 11/2 teaspoons of Deanz Mediterranean Spice Blend
- oon salt
- 1 Tablespoon of minced garlic 1Tablespoon of minced ginger
- 2 tablespoons finely minced cilantro
- 2 tablespoons of Deanz Indian Fish Masala
- 4 lemons
- Zest of 2 lemons
- ½ cup plain yogurt
- 6 tablespoons of good quality neutral oil
- 1 large daikon grated, and water squeezed out
- ¼ teaspoon of Ajwain (Carom Seeds)
- ¼ to ½ teaspoon Deanz Plain Sea Salt
- Rub Deanz Mediterranean Spice Blend all over the chicken and let it sit for at least 10 minutes.
- Preheat oven to 475°F.
- Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking.
- Nestle chicken in a skillet, skin side down, and cook for 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
- Transfer skillet to oven and cook for 13 more minutes.
- Flip chicken continue cooking until skin crisps and meat is cooked through, about 5 minutes longer.
- Transfer to a plate.
- Let rest for at least 5 minutes before serving.
Punjabi Fried Chicken -Amritsari – style
- 1lb of boneless and skinless chicken thighs cut into 2-inch pieces (washed and dried)
- 1/2 teaspoon salt
- 1 Tablespoon of minced garlic
- 1Tablespoon of minced ginger
- 2 tablespoons finely minced cilantro
- 2 tablespoons of Deanz Indian Fish Masala
- 4 lemons
- Zest of 2 lemons
- ½ cup plain yogurt
- 1 liter of good quality vegetableoil
- 1 large red onion slices
- ¼ teaspoon red chili flakes
- ½ cup of vinegar
- 3-star anise
- 4 large pods of black cardamom
- 1 teaspoon fennel seed
- ½ teaspoon Deanz Hickory Smoked Sea Salt
- In a medium pot, mix vinegar, cardamom, fennel seeds, and star anise. Boil for 2-3 minutes and set aside to cool. Once cooled, transfer it to a bowl along with onions, cilantro, lemon juice, salt, chili flakes, and lemon zest. Mix and set aside for 25-30 minutes before serving.
- Heat a large pan or wok on high heat add oil to heat.
- In a large bowl mix the minced garlic, ginger, Deanz Indian Fish Masala, and yogurt. Thin it out with a little water to make a nice paste.
- Dip chicken thighs to baste all over and add it to the pan placing it away from you. Sauté the chicken for three minutes on one side then flip and leave it again for another three minutes. Lower the heat and cook on low heat for another 7-8 minutes flipping every couple of minutes. The chicken is cooked when a fork comes out clean once inserted (about 7-8 minutes) depending on the thickness.
- Take the chicken and put it on a platter squeeze lemon juice and cilantro and check for salt – Rest for 3-5 minutes and serve with sliced marinated onions.
ROASTED GARLIC & ROSEMARY POTATOES
- 2 pounds of baby or Yukon gold potatoes, halved
- 4-5 tablespoons olive oil
- 6-8 minced garlic cloves
- 2 tablespoons Deanz Mediterranean Spice Blend, Vegetarian
- 1 teaspoon of Deanz Rosemary Herb Salt
- ½ teaspoon of red chili flakes
- 4-5 fresh rosemary sprigs, plus more for garnish
- Rind of 1 lemon – finely chopped.
- Preheat the oven to 400ºF.
- In a large mixing bowl, toss the potatoes with olive oil, garlic, Deanz Rosemary Herb Salt, red pepper flakes, Deanz Mediterranean Spice Blend, Vegetarian and fresh rosemary leaves and sprigs.
- Transfer the potatoes to a roasting dish and top with fresh rosemary.
- Bake for 35-45 minutes or until golden and crispy.
- Toss in the lemon rind and serve with extra fresh rosemary sprigs, if desired.
NOTES:
- Give your potatoes a toss or two while roasting to promote even cooking.
- Allow the potatoes space in the pan while roasting to ensure they don’t get soggy or soak up too much oil.
SAUTEED GREEN BEANS (OR ASPARAGUS)*
- 1 lb. green beans, washed, dried, with ends and tips trimmed
- 4 medium shallots or 1 medium red onion sliced.
- 4-5 minced garlic cloves
- 2 teaspoons of Deanz Mediterranean Spice Blend, Vegetarian
- Zest of 1 lemon and juice of 1 lemon
- ½ teaspoon salt or to taste
- 4 tablespoons of Olive Oil
- 2 tablespoons of unsalted butter
- 1 red or yellow bell pepper cut in thin julienne cut (matchstick style thin strips)
- Blanch the green beans in boiling salted water in a large pot for two minutes, then drain and immerse the beans in a large bowl of ice-cold water (shocking the vegetables) till completely cold (no more than 3 minutes). Then dry the vegetables thoroughly. (The vegetables will have a nice bright color and should still be crunchy)
- In a large bowl mix the vegetables with Deanz Mediterranean Spice Blend, Vegetarian and 2 tablespoons of olive oil and ¼ teaspoon of salt.
- Heat a large skillet or pan on medium-high heat add olive oil and sauté the onions for three minutes till translucent but still crunchy, then add the minced garlic and sauté for a minute; add the bell peppers and stir for a few seconds and then add three teaspoons of butter and let it melt, then add the vegetables coating the butter on the vegetables; stir the vegetables thoroughly for three minutes, add lemon zest and lemon juice and toss for another minute or so.
- Check for salt and then plate the vegetables and serve!
*Same recipe can be used for any other vegetables, like asparagus.
SPICY GRILLED CAULIFLOWER STEAKS
- ½ cup olive oil, plus more for grill
- 1 large head of cauliflower (about 2½ pounds)
- 6 garlic cloves finely grated on a micro plane
- 2 teaspoons of Deanz French Herb Salt
- 1 Lemon wedge cut into veggies (for serving)
- 2 Tablespoons of Deanz Mediterranean Spice Blend, Vegetarian
- Zest of 1 lemon
½ bunch of cilantro chopped
- Prepare a grill for medium-low, indirect heat (for a charcoal grill, bank coals on one side of the grill; for a gas grill, leave one or two burners off); clean and oil the grates.
- Alternatively, heat the oven to 400 degrees Fahrenheit
- Remove the toughest outer leaves from the cauliflower (leave any tender inner leaves). Trim the stem to create a flat base. Holding cauliflower upright on the stem, slice into 4 equal slabs to create steaks.
- In a small bowl, mix Deanz Mediterranean Spice Blend, Vegetarian, minced garlic, olive oil, 1 teaspoon of Deanz French Herb Salt , lemon zest and half portion of cilantro.
- Place the cauliflower steaks on a baking sheet and liberally brush the oil mixture on each side of the steak and place the steaks, sauce side down, on the grill. Brush the second side with sauce. Grill cauliflower until charred and begins to soften, 7–8 minutes. Baste the cooked side with sauce and continue to grill until the second side is charred and beginning to soften, 7–8 minutes. Turn again, move over indirect heat, and brush with the remaining sauce.
- Cover the grill and continue to grill steaks until tender (a paring knife should slide into centers of steaks with little resistance), 15–20 minutes.
- In the oven: Place the cauliflower steaks on a baking sheet and liberally brush the oil mixture on each side of the cauliflower steak and place steaks, sauce side down, on the grill. Brush the second side with sauce; put the baking sheet in the oven for 20 minutes, basting and turning the cauliflower steaks at least once.
- Transfer cauliflower steaks to a platter. Check for salt and sprinkle remaining cilantro and squeeze lemon juice per taste or serve with lemon wedges.
