Enjoy foreign cuisine in the comfort of home UST BEING in this small store, looking at the labels and enjoying the aromas that crowd the air, one could pretend it is part of a bazaar in a hot and sunny country. Tins of tamarind, curried patra leaves and green jackfruit are side by side with bags of lentil from Kenya, and colorful sweets flavored with fennel! Until your eye falls on a tin of Libby’s macaroni-and-cheese, package of Sherrif’s instant or a potatoes, and broken. The foreign is predomi- nant, though, for this is the establishment of Sadru and Gulzar Jamal, upstairs at 148 West Third Street, called SJ Foods. The store’s front door is really on the lane above third, and that is how one enters, and there is parking there. For years one has had to go to Robson Street, or Com- mercial, or West Broadway to find the jaggrey and the cod roe and the black mustard seeds; now we can see it all displayed and mark- ed and ready for experiment the spell is Both Mr and Mrs Jamal know thei enormous stock intimately, and can explain and advise and suggest if ask ed | owas amazed by the number of varieties of ree, Hari G thy nt od hogar }! nati! y a weve te ght ty ett rn ere for instance (Basmas is the best to go with your curry) and grateful to know that fresh coriander ts available year round, locally now, from California in the winter. novice, Sadru and his wife provide some recipes, all tested by their friend Anaar Kanji, some from Sadru’s sister in Nairobi. They range from Pilaf Rice through Beef Curry, Vegetable Curry, How to Make Chapatis, Coconut Rice and on to desserts and sweet breads. My supper last mght was the Vegetable Curry, and | can recommend it as a very the kitchen ranger DELICIOUS SURPRISES! thay by Eleanor Godley There are countless sorts of beans and lentils, all carefully bagged by the Jamals. There are also dried fruits, and raw peanuts, raw cashews and all sorts of noodles, pickles and sauces and chilis without end. There are flours, including corn and pea; fresh-baked chapatis as well as frozen ones; frozen coconut milk, frozen cassava, ripe plantains and fresh or frozen samosas, your choice of chicken, beef or vegetables. If you have tried Indian cookery, you'll love the jars of ghee, the pots of frozen minced garlic, frozen grated ginger, and in the ranks on the shelves, lime pickle, green Pepper pickle, all manner of chutneys Hf vou went to try it, the School Board’s Conti nuing Education is offering a course conducted by Mrs. Sondhy Poohelp both amateur and EVERYTHINGS BEITER AT THE CENTRE. robhar fy Te Le hy ath oot ne yroye rf ett Lym) a 110 satisfying meatless dish. It - goes like this: 2 cups of mixed vegetables, cooked (S00mL) 15.5 oz. can of tomato paste (155g) 1 tspn. of Patak’s vindaloo paste (SmL) v2 tspn. of black mustard seeds (2.5mL) Ye cup of yogurt (60mL) salt, pepper or chili to taste 2 Tbspns. of oil (30mL) and the method calls for heating the oul, cooking the mustard seeds in it for 1 minute, then adding the tomato paste and vindaloo paste. | don't care for tomato paste, so | chopped in a big fresh (tomato, having steamed together my assortment. of bits of vegetable lo had a handful of pea pods, two stalks of broceol, | small vucchina, | carrot and a cou ple of cauliMowerets CENTRE The vegetables were mixed in and tossed with the pan juices, then the yogurt, after five minutes of cooking. There was another five minutes, moving the vegetables around (to mir with the yogurt and juices and then it was ready. For my palate, further seasoning was unnecessary — that vindaloo paste is hot! — and a chapah with which to sop up the plate made a splendid supper for-one. Let me give you the ingre- dients for the Rice Pilaf, which would go around four people. lt can be vegetarian, or one can use fresh chicken, fish, or cooked beef or lamb: 2 cups of rice (500mL) 4 cups of stock, or water (IL) Ve cup of soaked yellow split peas (60mL) 12 tspns. of salt (7.5mL) 1 medium onion, finely chopped 4 small cinnamon sticks 4cardamom seeds 4 whole cloves 12 peppercorns 1 tspn. of whole cumin seed (SmL) Ln 2 cloves of garlic, minced “1 medium potato, cubed and one heats the oil, sautes the onion in it, and adds all the spices, the garlic and the potato. Now the stock, with any meat or vegetable you've chosen, which you bring to the boil, and then stir in rice, peas and salt. Cook for 45 minutes on low heat, stir occasionally. California Walnut Pieces — Whole € alton oa Natural Almonds C19 - Sunday, October 14, 1984 - North Shore News Inform yourself about your health We nave carefully researcned information selected by regmtered Nurses frum journals bOOkS pampniets and Nedlthh agency Werature We feel nis wih heip yOu in Making FreSspONSIDIe aNd wmormed ae cuons Fega! ding tne health Care Of your tamily OF yOurse!l Would you ume "oO KNOW more abou! AIOS Asthma physemd Altergies Alzheimers disease :;Common tung ailments Endometriosis Epilepsy Gallstones Gout Heart disease ‘Herpes simplex Hiatus hernia High blood pressure .Menopause Migraine ‘Occupational lung disorders Pacemakers | '!Parkinson's disease Peptic ulcer disease Smoking and you Strokes Varicose veins Other? Arthnitis Diabetes tm Please inc lude $5 per topi. with order plus $1 25 tor postage: and handling Send to. PO Box 86207 North Vancouver BC V/t 458 RAINBOW PATIENT INFORMATION CENTRE 988-7958 A Spice for every dish and so much more at... S.J. FOODS LTD. 148B West 3rd N Van The place to go for the usual and the exotic. Exotic curry spices, mango chutneys, pickles, papadums and basmadi rice from India (enter from the lane) 1OO) qi tfo8 Ite A 1O0) gin $1 BY ity yrs fe QO.’ Ito »° yer $e 47 lt: Marmalade Cooking Dates FecoMercd cor Cea Oats Licata so ateate White Rice Mon-Tues 9-6, Wed-Fri 9-9, Sat 9-6, Sun 10-6 bers ees rts ¢ qin Sultana Raisins 0° AS ft, Vou 1 = 1eott Dried ) i = Om qu erfterc t coe LOW LOW PRICES 1400 MARINE DR. N. VANCOUVER PH. 988- 5887 FREE AMPLE PARKING INREAR