Welcome to our second episode of Nada at Home!
We’ve selected members of our community to participate in the Mystery Box Challenge where we send a box of goods to be transformed into a healthy recipe in an effort to showcase how delicious package-free ingredients can be! Through this episode, our aim is to to inspire our broader community & shed light on some amazing Vancouver home cooks like Mithalee.
For our second episode, we’re lucky to have Mithalee Rawat from Shorba Bone Broth as our host. Mithalee was born and raised in India and is from a family of exceptional professional chefs. She moved to Canada when she was 15 years old and has worked as a Chef, Kitchen Manager, Head of Food Production, and various other roles in her decade long culinary career mostly in the health food industry. Inspired by her passion for traditional food products made by folks with cultural roots, she decided to launch Shorba. In Hindi and several other South Asian and Middle Eastern languages, "shorba" refers to broth or soup. If you’re interested in supporting Mithalee and trying this amazing superfood, check out her website!
Mithalee is passionate about organic and an advocate for sustainable food systems, and is also the co-organizer of the BIPOC Vancouver Foods, a new online community platform. It features black, Indigenous and POC food producers, and showcases the amazing food and beverages local businesses here in Vancouver.
Mithalee’s professional culinary skills took this episode of Nada at Home to the next level. Using the ingredients we gave her in our Mystery Box, she came up with a recipe for Kashmiri Style Pulao and Kachumber Salad.
- 1 large tomato, diced
- 1 English cucumber, sliced diagonally
- 1/2 head romaine lettuce, thinly cut
- 1 cup roasted salted pumpkin seeds
- Juice of 1 lime
- Optional: black salt to taste, 1 tsp dry mango powder
- In a bowl, toss the tomato, cucumber and romaine. Add the pumpkin seeds, lime juice, black salt and dried mango powder. Mix well.
Kashmiri Style Pulao
- 1 cup tricolour quinoa
- 2 cups bone broth
- ½ tsp salt
- Pinch of saffron
- 2 tbsp ghee or cooking oil
- ½ cup almonds
- ¾ cup raisins or other dry fruits
- 1 cinnamon stick
- 2 pods green cardamom
- 1 pod black cardamom
- 2 tsp fennel seeds
- 2 – 3 Indian Bay leaves
- 2 whole cloves
- 1 tsp cumin seeds
- ½ tsp turmeric
- ½ head red cabbage, shredded
- salt, to taste
- Rinse quinoa to remove bitterness from saponin.
- In a medium size pot, add the quinoa, the broth, the saffron and salt. Bring to a boil, turn down to a simmer, cover, and cook until quinoa is fluffy and all broth has been absorbed; about 15 minutes.
- While quinoa is cooking, heat 1 tbsp ghee or oil in a pan. Once hot, add almonds and raisins. Stir until they browned, and smell nice and toasty. Remove from the pan.
- In the pan add 1 tbsp ghee and the whole spices: cinnamon stick, green cardamom, black cardamom, fennel seeds, Indian Bay leaves, cloves and cumin seeds. Stir for a minute. Careful not to burn the spices!
- To the spices add turmeric, cabbage and stir-fry for a couple of minutes until the cabbage is cooked but still has a crunch.
- Fold in quinoa and cook in a pan till all liquid is absorbed. Stir in the toasted almonds and raisins.
One of the featured items in the Mystery Box was Raw Organic Almonds courtesy our friends at Left Coast Naturals. They are an organic and natural food manufacturer and distributor based in Burnaby, BC. They carry almost 200 organic and natural bulk food items. These almonds come from Baugher Ranch Organics, one of the leading producers of organic almonds. Four generations of Baughers work together on a farm in Northern California and have been a key partner to Left Coast Naturals for over 20 years.
Thank you Mithalee for joining us in hosting Episode 2 of Nada at Home. We hope you all enjoyed learning how to make this amazing recipe and that she’s inspired you to get creative with the foods you have left in your fridge too!
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