Whole Grain Granola



  • 800g Kismet Organic 8 grain flake blend  (hard red wheat, hulled barley, rye, triticale, oat groats, spelt, kamut, and soy)
  • 400g Chopped mixed nuts and seeds (Almonds, Walnuts, Pecans, Pumpkin seeds, and Sunflower seeds)
  • 1/2 cup Honey
  • 1/2 cup Maple syrup
  • Pinch of Cinnamon
  • 1 cup Cranberries


1. Preheat oven to 300F.

2. Spray a bowl with nonstick spray.

3. Mix all the ingredients in the bowl except cranberries.

4. Spread the mix on baking tray and bake for 40 minutes. Turn the mixture several times.

6. When the mix is golden, remove from oven and mix in the cranberries.

7. Let it cool before storing.

Enjoy it by itself or with milk as a healthy snack.


Butter Chicken

Butter Chicken Recipe

  • 2 onions diced
  • 1 tbsp. minced garlic or garlic paste
  • 1 tbsp. minced ginger or ginger paste
  • 1 tbsp. Kismet brand cumin seeds
  • 4 tbsp. margarine or butter

Cook together in a pot on medium heat for 15-20 minutes until brown.


  • chilies (as per your liking),
  • 1 tsp. salt,
  • 1 tsp Kismet brand turmeric,
  • 1 tbsp. Patak’s tandoori paste or powder,
  • 1 tsp Patak’s vindaloo paste,
  • 6 tbsp. tomato sauce

Cook for 5 minutes on medium heat.


  • 5 diced chicken breasts and cook until chicken is half cooked.


  • ½ litre whipping cream.

Simmer for 15 minutes. If too thick, add a little water.

Sprinkle with fresh cilantro and serve.

Chicken in Coconut Cream

Recipe for Chicken in Coconut Cream (Kuku Paka)


  • 10 pieces chicken skinned

Chicken marinade:

  • 1tsp salt
  • 1tsp crushed garlic
  • 1tsp crushed ginger
  • 2tbsp lemon juice
  • 2tbsp oil
  • 1 tsp chilli powder
  • 2-3 medium boiled potatoes cubed & peeled
  • 3-4 boiled eggs shelled


  • 1tbsp oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped tomato
  • 1tsp dhana jeera mix (coriander & cumin)
  • ½ tsp turmeric
  • 4 green chillies
  • 2 cups water
  • 1 can coconut milk


1. Mix all the ingredients for marinade and add chicken to marinade.

2. Bake at 350F in oven for 45 minutes. Cover for first half and uncover for second half. Put on broil for last 5 minutes.

3. For the sauce saute the onions in oil, add tomatoes, dhana jeera mix, turmeric, and green chillies.

4. Add 1 cup water and the coconut milk simmer for 2-3 minutes.

5. Add the chicken and the rest of the water. (more water if desired)

6. Add the potatoes and eggs and allow to boil.

7. Serve with basmati rice, naan, or bread.