Taj Mahal Fresh Market Blog

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Recipes

Posted by on in Recipes

b2ap3_thumbnail_Sweet-Potato-and-Black-Bean-Quinoa-Cakes-with-Creamy-Avocado-Sauce-500-1032.jpgIngredients

1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
2 cups sweet potatoes, peeled and grated
1 cup GOYA® Organic Quinoa, cooked
1 tbsp. GOYA® Salsita Chipotle
1 tsp. GOYA® Ground Cumin
1 tsp. GOYA® Adobo Light All-Purpose Seasoning with Pepper, or to taste
2 tsp. GOYA® Minced Garlic
2 green onions, sliced
½ cup cilantro, chopped
2 large eggs
1 cup GOYA® Bread Crumbs Made with Sazonador Total

Directions

1. Preheat oven to 400 °F. Mash half of beans in large bowl; mix in remaining beans, sweet potatoes, quinoa, Salsita, cumin, Adobo, garlic, green onions, cilantro, eggs and bread crumbs.
2. Form mixture into patties about ¾” thick and place on lightly oiled baking sheet.
3. Bake until each patty is lightly golden brown on both sides, about 8-12 minutes per side. Serve over wilted greens.

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Posted by on in Recipes

b2ap3_thumbnail_WhollyGuacamoleHummus.jpgIngredients

  • 2 cans (15.5 oz) Ziyad brand Chick Peas
  • ¼ c Ziyad brand Tahini
  • 1 tsp salt
  • 1 garlic clove, chopped
  • ½ c lemon juice
  • ¼ c Sultan brand Extra Virgin Olive Oil

Directions

Drain chick peas. Add all ingredients to food processor and blend until smooth.

Serve in a shallow dish.

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Posted by on in Recipes

b2ap3_thumbnail_couscous1.jpgIngredients

  • 1 box Ziyad Couscous
  • 3 tbsp Sultan Extra Virgin Olive Oil
  • Chicken or Beef Broth
  • 1 tsp. Ziyad Cumin Powder
  • Salt and Pepper to taste
  • 1 can (15.5 oz.) Ziyad Chick Peas
  • 2 tbsp. Tomato paste
  • 1 small onion, chopped
  • 4 carrots, sliced

Directions

Couscous (a thin grain often confused with Maftool, which is a larger pasta) is cooked in a special pot (a steamer) with an inside bottom-perforated pan placed in a larger pot.

Moisten couscous with water and oil for 15 minutes. Place in perforated pan above stew.

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Posted by on in Recipes

b2ap3_thumbnail_20140225-baba-ganoush-recipe-food-lab-vegan-primary-3-thumb-1500xauto-385959.jpgIngredients

  • 2 small eggplants
  • a garlic clove, crushed
  • ¼ C ground almonds
  • ¼ C Ziyad tahini paste
  • Juice of ½ lemon
  • ½ t ground cumin
  • 2 T fresh mint leave
  • Sultan Brand Extra Virgin olive oil
  • Salt and ground black pepper
  • Fresh thyme sprigs, to garnish
  • Lebanese Flatbread
  • 6 Ziyad pita breads
  • 3 T chopped fresh thyme
  • 3 T poppy seeds

Directions

Char whole eggplant over flame or barbecue grill.

(Pierce outside to prevent explosing.) Or, peel and grill sliced eggplant skins in frying pan until slightly charred.

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Posted by on in Recipes

b2ap3_thumbnail_white-bean-lemon-rosemary-spread.jpgIngredients

  • 2 – 15.5 oz cans Ziyad Cannellini beans
  • 3 tablespoons Sultan Brand Extra Virgin Olive oil
  • 2 cloves crushed Garlic
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 cup chicken or vegetable stock
  • 2 teaspoons Ziyad Brand lemon juice

Directions

Rinse and drain the beans and set aside.

Heat the olive oil in a saucepan and cook the garlic and rosemary for 1 minute, or until the garlic is softened.

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