Spiced Pomegranate Hummus (great for vegans and those avoiding gluten!)

1 small can garbanzo beans
1 clove of garlic
1/4 small small onion
1/2 lemon
2 tbs olive oil
East India Co Seasoning Salt ( in the pink box)

1) Finely chop garlic and onion together and gently cook over medium heat until onions are slightly browned.

2) Drain beans thoroughly and combine with onions and garlic and olive oil. Blend and flavour with EIC seasoning and salt to taste. Add lemon to finish.

3) Enjoy!

Find these ingredients at your local Farmboy or online at eastindiaco.com

Serves 2

Cumin                                    2 g

Oil                                           10 ml

Basmati Rice (cooked)      250 g

Salt                                         to taste

Garam Masala                    1 Tsp

Method:

- Have pre cooked rice set aside and ready.

- Heat oil in pan and add cumin seed. Once aromatic remove from heat and add rice.

- Toss vigorously, and season with salt to taste.

- Garnish with garam masala and serve immeadialty.

Home made India Cheese and Peas

Serves 4-6

Vegetable Oil 10 ml

Cumin 15 g

Cloves 4 pcs

Green Cardamom 4 pcs

Black Cardamom 1 pc

Cinnamon Stick 1 pc

Garlic Ginger paste 30 g

Onion Paste 15 g

Tomato Stock 80 ml

Unsalted Butter (cut into small cubes) 20 g

Ground Cumin 10 g

Ground Coriander 10 g

Turmeric 10 g

Paprika 5 g

Red Chilies Optional

Salt To Taste

Water 100 ml

Paneer 1 lb

Green Peas 300 g

Method:

- Heat oil over medium heat. Once hot, add whole cumin and let cook until it begins to crackle

- Add cloves, green cardamom, black cardamom, and cinnamon. Allow 15-20 seconds to cook and then add butter and stir in.

- Once butter begins to foam, add garlic-ginger paste and stir for 15-20 seconds.

- Add both onion paste and tomato stock to pan and stir together.

- Add turmeric, paprika, ground cumin, red chilies, ground coriander and reduce heat to low.

- Allow 1-2 min to cook then add paneer and let reduce by 1/3. Add green peas and then add salt and water to reach desired taste and consistency

Plain Yougurt                                                              250 g

Optional Vegetables

Cucumber                                                                         25 g

White radish                                                                   25 g

Red onion                                                                        25 g

East India Company Seasoning Salt                       To Taste

(Available at Farm Boy Stores)

Method:

-       Rinse and clean vegetables

-       Shred vegetables into thin slices

-       In a large pot add all the ingredients and whisk.

-       Garish with a pinch of salad spice

Serves 2

4 pc (1 whole fryer), Tandoori Chicken (already cooked)
200 ml Tomato Puree
50   ml Yogurt
7 g EIC Garam Masala
To taste Salt
15 g Paprika
50 ml Cream (35%) (10%) cream can be substituted)
15 g Butter
Crushed red chilies, optional

(Leftover Tandoori chicken can be used)

Method:
-In a pan, heat the tomato puree and add the salt and paprika.
-Once the puree starts to bubble, add the yogurt and chicken pieces
-All to simmer till the sauce starts to thicken
-Add the cream and the butter and allow to cook for another two to three minutes
-Serve hot on a bed of rice or with fresh nan bread.

100 g  Sugar
3 Egg Yolks
250 ml Heavy Cream
25 g Chai Masala

Method:
-    Preheat Oven to 350 degrees F.
-    Mix 50 g sugar, 25g chai masala and cream. Heat on low-medium heat until it comes to a boil.
-    In a mixing bowl, whip 50 g sugars with egg yolks until it becomes a thick, white consistency.
-    Slowly add heated cream mixture to egg yolks while stirring.
-    Pour into ramekins until 2/3 full.
-    Place ramekins in a Bain Marie and in oven for about 10 minutes or until a golden brown color is reached.
-    Remove from oven and allow cooling. Once cool, sprinkle with sugar and then blowtorch until sugar is melted.

Serves 2

1 lbs Fresh Paneer
200 ml Yogurt
20 g Ginger paste
20 g Garlic paste
To taste Salt
10 g Fenugreek
7 g Paprika
EIC Garam Masala
Red Chili powder, Optional
10 ml Lemon Juice

(Garlic and ginger paste can be made by chopping it and grinding it in the blender with a little water)

Method:
-Mix all the ingredients in a bowl and marinade the paneer in the mixture for a period of one to two hours. (Overnight if possible)
-Skewer and cook in the clay oven for 15-20 minutes or barbeque at about 148 C (300 F) for 25 minutes. Garnish with ‘chaat masala’ seasoning spice (optional).
-Serve hot with Basmati rice and Mango chutney.

1lb Cubed boneless beef
1 large onion Onion paste*
½ cup Tomato puree
1 tsp East India Company Garam Masala
1 Tbsp  Garlic-Ginger Paste
½ tsp Turmeric
½ tsp Kashmiri red chili powder
2 pc Whole Cardamom
2 pc Whole Cloves
1pc Whole Cinnamon
a pinch Whole Cumin
3-4 pc Whole Black Peppercorn
1 Tbsp Oil
To Taste Salt

*Note: For onion paste, slice the onions and fry them in oil till they are golden brown, strain the oil and puree the onions.

Method
- Heat Oil in a pan and add the whole spices (Cardamom, cloves, cinnamon, cumin, black peppercorns).
- Once the spices start to pop and crackle, add the beef cubes and sauté for two to three minutes.
- Add ginger-garlic paste and onion paste, stir for a few minutes.
- Finally, add the turmeric, garam masala, and red chili powder along with the tomato puree. Cover and allow to cook for 10-15 minutes, stirring periodically.
- Serve hot with basmati rice or nan bread.

1½-2lbs One medium sized chicken
1 ½ tsp (15 g) East India Company Garam Masala
To taste Salt
½ tsp Turmeric power
½ tsp Red chili powder
1 tbsp (30 g) Onion Paste
2 tbsp (60 g) Tomato Puree
1 tsp (10 g) Ginger Garlic paste
½ cup (100 ml) Water
2 tsp (10 ml) Oil
1 tsp (10 g) Hungarian Paprika
1 tsp (10 g) Whole Garam Masala

Method:

• Remove the skin of the chicken, trim off excess fat and & cut into 6 bite size pieces.
• Heat oil in a pan, add the whole Garam Masala (1 clove, 1 cardamom, 1 cinnamon, cumin & black pepper), when spices start crackling, add the chicken pieces & sauté for a few minutes.
• Now add the powder spices, East India Company Garam Masala, paprika, turmeric, salt & red chili powder.
• Mix in ginger garlic paste and toss for a few minutes
• Add the tomato puree, onion paste & water. Mix it all till even, cover and cook for 12-15 minutes on low heat.
• Check seasoning and salt to taste. Serve with Basmati rice & Nan breads. Garnish dish with ginger julienne & cilantro
• Consider including chutneys and pickles as an accompaniment

Grated ½  Boiled Potato
1/3 Cup Tomato Stock
1/2 Bunch Fresh Cilantro
20 Grams, juliennes Fresh Ginger
1 Cup Boiled Chickpeas
1 ½ Tbsp Paprika
To taste Sliced Jalapeno
To taste Salt
2 Tbsp Oil
2 Tbsp Garam Masala
2 Tbsp Garlic/ginger paste

Method:
-Heat oil in a pan and add ginger, and jalapenos. Allow to cook for 5- 10 seconds.
-Add the paprika, garlic/ginger paste, and Gram Masala. Stir constantly, and continue to cook for 15-25 seconds, or until aromatic.
-Add Grated potatoes, and stir to incorporate.
-Add the tomato paste and bring to a simmer.
-Finally add the boiled chick peas and top with fresh coriander.
-Do not boil, let simmer until desired thickness.