From The Earth

Recipes

Coconut Curry

image8

Ingredients

3 tbsp curry powder

1 tsp tomato paste

1 tsp garlic, minced

1/2 tsp ginger, grated

4 curry leaves

1 can coconut milk

Lemon and salt to taste

2 dried chilies


Method

Make a paste with curry powder, tomato paste, garlic, ginger, lemon and salt.


In a pot heat 1 tbsp vegetable oil. Add curry leaves and cover for a minute or so. Add paste and fry for one to two minutes until oil comes to top. Add a few spoons of water if necessary. Add chicken or fish and stir fry. Add enough water to cook. 


Once cooked, add coconut milk. Bring to boil. Then simmer for a minute. 

Serve with rice or naan.

Tomato Curry Sauce Pizza

image9

Ingredients

1 tsp vegetable oil

1/2 onion, diced

2 to 3 tsp From The Earth curry powder

1/2 tsp garam masala

1/4 tsp paprika or more to taste

1/2 cup canned tomatoes

3 tbsp whipping cream or coconut milk 

2 tbsp cold butter, omit for vegan option


Method

In a saucepan, heat oil over medium to high heat. Saute onion until golden. Stir in curry powder, garam masala and paprika until fragrant about two minutes. Add tomatoes, and fry for another ten minutes. Stir in cream or coconut milk and butter if desired until well combined.  


Add on your pizza crust with toppings of your choice and enjoy.

Chickpea Stir-Fry

image10

Ingredients

1 tbsp vegetable oil

1/2 onion, diced

2 cloves garlic, minced

1 tomato, chopped

3 tsp From The Earth curry powder

1 (14.5oz) can chickpea, drained and rinsed

1 potato, peeled and chopped

Salt, lemon and chili to taste

Handful coriander, chopped


Method

In a saucepan, heat oil over medium heat. Sauté onion until golden, add garlic and sauté for 30 seconds. Stir in curry powder and continue frying until fragrant about two minutes. Add tomato and stir fry for 1 to 2 minutes. Then add potatoes and ½ cup water and cook until ¾ done. Add more water if required until potatoes are cooked. Add chickpeas and simmer for 15 to 20 minutes on medium to low fire. 


Garnish with fresh coriander and serve with rice or naan.

Curry Powder Daal - Lentils

image11

Ingredients

1 tbsp vegetable oil

1/2 onion, diced

2 cloves garlic, minced

1 tomato, chopped

1 to 2 tsp From The Earth curry powder

1 cup red or yellow lentils, washed and drained

Salt, lemon and chili to taste

Handful coriander, chopped


Method

In a saucepan, heat oil over medium heat. Sauté onion until golden, add garlic and sauté for 30 seconds. Stir in curry powder and continue frying until fragrant about two minutes. Add tomato and stir fry for 1 to 2 minutes. Then add lentils and 2 cups water or more water if necessary. Cook lentils to desired consistency, approximately 30 minutes on medium to low fire. 


Sprinkle with fresh coriander and serve with rice or naan.

   

Spicy Black Bean Burgers

image12

Burger Patties

½ yellow onion, chopped 

¼ tsp cayenne pepper

1 jalapeno, seeded and chopped 

½ tsp From The Earth curry powder

3 garlic cloves 

¼ cup plain breadcrumbs

1 (14.5oz) can black beans, drained salt and pepper to taste

½ cup plus 2 tbsp rolled oats

1 ear yellow corn, kernels and the milk removed from husk

1 green onion thinly sliced

2 tsp cumin


Method

Place onion, jalapeno and garlic in a food processor and pulse 5 or 6 times. 

Add beans, oats, corn, green onion, cumin, curry powder and cayenne. Season with salt and pepper and pulse 8 times. Scrape down sides of the bowl and pulse an additional 5 to 8 times (depending on desired texture). Place mixture into a mixing bowl, cover with plastic wrap and place in refrigerator at least 2 hours. 

Remove chilled mixed from refrigerator and stir in breadcrumbs. Adjust seasonings. Form mixture into 4 equal patties. Pour oil into a heavy bottom skillet and place over medium fire. 


Cook patties for 5 to 7 minutes on each side until a crust develops and the patties are heated through. Remove patties from heat and create burger with desired toppings. 


Recipe: Spoon Fork Bacon

From The Earth Butter Chicken

image13

Ingredients

2 lbs chicken breast, skinless, cubed or

Choice of vegetables, chickpeas or shrimp

1/2 cup yogurt

1/2 - 1 tbsp From The Earth Butter Chicken Spice

Juice of lemon to taste

1 tbsp tomato paste

2 tbsp butter (optional)

1/2 cup cream or 1 can coconut milk

Cilantro to garnish


Method

Marinate chicken breast in the yogurt with Butter Chicken spice, lemon and salt for at least 15 minutes.

Heat approximately 2 tbsp oil and stir-fry chicken for 10 minutes. 

Add 2 tbsp tomato paste and 2 tbsp butter (optional). Cook additional 10 minutes until the chicken is cooked.

Add 1/2 cup cream or 1 can coconut milk.

Simmer 5 minutes. 

Garnish with cilantro.

Serve hot with naan or rice.

Tarka - Tempering Spice

image14

To Temper:

Heat approximately 2 to 3 tablespoons of oil in a pan. 

Empty contents of Tarka packet into hot oil.

Cover pan and shake for a few seconds.

Immediately pour sizzling oil over prepared lentils, curry, soup or other dish of choice.


For Rice:

Add 1 cup washed rice to sizzling oil.

Stir for a few seconds and add approximately 2 cups water.

Cover and simmer on low for 15 minutes.

Biryani

image15

  

Par boil two cups rice and keep aside.

In a large pot stir fry 1 sliced medium onion until light brown. 

Add ½ cup diced tomatoes and Biryani packet contents.

Stir fry for 5 minutes, adding water as required.

Add choice of protein, seafood and/or vegetables.

Saute until cooked, adding water as required.

Once protein and/or vegetables are cooked approximately 1 cup gravy must remain in pot.

Add a layer of ½ cup chopped cilantro and mint leaves.

As final layer add par-boiled rice.

Cover and simmer on low for 15 minutes.

Serve hot

Kheer - Rice Pudding

image16

  

Add contents of Rice Pudding packet to your choice of milk; dairy or plant based, 1 to 1 ½ cups.

Cook on medium flame stirring frequently for 10 to 15 minutes or until desired consistency.

Serve warm or cold.

Daal - Lentils

image17

  

Ingredients

1 small yellow onion, diced

1 packet From The Earth Daal spices

1 tsp tomato paste

1 roma tomato, diced

2 cups lentils (red & yellow), washed and soaked for at least 15 minutes

Lemon and salt to taste


To Prepare:

Add oil to a pot and fry onions until soft. Add From The Earth Daal spice packet and fry for a minute or two until fragrant. 

Add tomato paste and diced tomato and fry for two minutes.

Add drained lentils and mix well with spices.

Add approximately 1 to 2 cups water. Once boiling turn on low flame and cook until done. Stirring frequently.

Add cilantro to garnish and serve with basmati rice, quinoa or naan. 

Pakora

image18

Add 6 tbsp water to contents of Pakora packet and create a batter. 


Coat vegetables or fish in Pakora batter and fry in oil.

Chai Chia Pudding

image19

2 tbsp Chai Chia mix 

2/3 cup milk of choice


Mix really well, ensuring there are no clumps and let sit in fridge for anywhere from 1 hour to 24 hours.