From JD’s kitchen

KITCHEN TABLE 1 Nov2018.jpg

For those feeling the effects of a mithai-overdose this season, Toronto author and  lawyer Jasmine Daya has the perfect remedy.  Her cookbook, JD in the Kitchen: Indian Appetizers and Chutneys, contains a multitude of delicious recipes including ones for kebabs, crepes, mogo, bhajias, samosas, etc.

“As an experienced home cook, I have always loved collaborating in the kitchen with my mother Shan,” says Daya.  “My mother is a creative and inspiring cook and I learned my way around the kitchen by looking over her shoulder.

“It was a  no-brainer to join forces with her to produce my first cookbook containing many of our family recipes.”

It is intended to inspire both novice cooks and experienced chefs to experiment in the kitchen and bring their culinary creations to  life.

The slim book is spiral-bound and easy to use – it stays open without one having to juggle with things to keep a specific page open to access a recipe.


JD In the Kitchen, by Jasmine Daya, available on Amazon and on 


  • 2 cups millet flour

  • 1 cup whole wheat flour

  • 1 cup yoghurt

  • 1/2 cup chopped coriander

  • 1/3 cup cornstarch

  • 1/4 cup water

  • 2 tsp oil

  • 2 tsp green chilli purée

  • 2 tsp garlic purée

  • 2 tsp salt

  • 1/4 tsp turmeric

  • 2 tbsp dried fenugreek leaves

  • 2 tbsp sesame seeds

  • Canola oil for frying

In a mixing bowl, combine all the ingredients except the sesame seeds and oil for frying. Mix to create a dough. Roll 1 tbsp of the dough into a ball and then flatten slightly. Place the sesame seeds on a small plate. Take the flattened dough ball and press onto the sesame seeds. Repeat on the other side. Place the dough onto a flat surface and roll out using a rolling pin to create a circle that is about 3 inches in diameter. In a small pot, heat oil over medium heat and cook on each side for 1-2 minutes. Remove and place on a paper towel-lined tray to absorb  the excess oil. Try it with fresh yoghurt for a delicious snack.


  • 1 cup chopped coriander

  • 2 green chillies

  • 1 lemon, freshly squeezed

  • 1 tbsp sugar

  • 1/2 tsp salt

In a blender, combine all ingredients and purée.

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