Recipes

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 Ingredients

4 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

How to Prepare 

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.

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

Salt, to taste

Cilantro to garnish

How to Prepare 

Marinate chicken breast in the yogurt with Butter Chicken spice, lemon and 1/2 tsp salt for at least 15 minutes.

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

Add 1 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.

 Ingredients

1 to 1 1/2 cups milk (dairy or plant)

1 packet From the Earth Rice Pudding

How to Prepare  

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.

*Do not add rice

 Ingredients

2 cups basmati rice, washed

1 medium onion, sliced

1/2 cup tomato, diced

Choice of protien, seafood or vegetables

1 packet From the Earth Biryani

1/2 cup cilantro and mint leaves, chopped

How to Prepare 

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

 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

How 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. 

 Ingredients

6 tbsp water

1 packet From the Earth Pakora

How to Prepare 

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

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

 Ingredients 

1/4 cup onions, thinly sliced  

1/4 cup potato, thinly sliced or shredded

Handful of spinach, roughly chopped

Handful of coriander, chopped

1 to 2 green chili, finely chopped (optional)

How to Prepare

Empty contents of From the Earth's Pakora packet into a large bowl & add above ingredients.

Add 4 to 6 tbsp water to contents in bowl & create a batter. Water should be just enough to bind the vegetables together and keep them intact while frying. Excess water will result in a runny batter making it difficult to drop the Pakoras into oil.

Once your batter is prepared, fry Pakoras immediately. If batter is kept for long, moisture released from the vegetables will cause your batter to become runny. 

Heat oil in a deep frying pan on medium heat* 

Drop spoonfulls of Pakoras in hot oil, frying for about 5-7 minutes, flipping as needed to ensure even cooking. Fry until both sides turn a light golden colour & crispy. 

Fry Pakoras in small batches, overcrowding will make it difficult to flip them and they will cook uneven. 

Once cooked, lay your Pakoras on a paper towel to absorb excess oil.

Enjoy your Pakoras with some chai & chutney or simply the way they are.

*Oil temperature is an important factor in getting crispy & golden Pakoras. If the oil is not hot enough the Pakoras tend to absorb the oil & they won't turn out crispy. Oil that is too hot will result in the outside layer browning while the inside remains under cooked.

 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 Tarka Palau:

After following above instructions, add 1 cup washed rice to sizzling oil.

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

Once water appears to evaporate cover and simmer on low for 15 minutes.

 Ingredients

2 tbsp coconut oil or ghee

1 packet From the Earth Naan Khatai

How to Prepare 

Preheat oven to 350 deg. 

Empty contents of From the Earth Naan Khatai into a large bowl.

Add approximately 2 tbsp ghee or coconut oil (not melted).

Gently mix together to form dough. 

Divide into 6 small portions.

Form small cookie with each portion, approximately 1/4" in thickness.

Place blanched almond on each cookie, optional.

Place on lined baking sheet and bake for 15 minutes or until cookies are light brown. 

 Ingredients

2 tbsp Chai Chia mix 

2/3 cup milk of choice

How to Prepare

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

 Ingredients 

2 to 3 cups water 

1 packet From the Earth Chutney

How to Prepare

Add Tamarind Chutney packet contents to a pot with 2 cups water. Allow chutney to simmer on low for 15 to 20 minutes, or until the tamarind has completely dissolved. 

With a spoon remove tamarind seeds and blend. 

Enjoy with From the Earth 

Pakora & Chai.

 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

How to Prepare

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.

 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

How to Prepare 

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.

 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

How to Prepare

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.

 Burger Patty Ingredients

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

How to Prepare 

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

 1 tsp tea leaves per cup

Boil water and steep tea for approximately 3 to 5 minutes, longer for a stronger brew

 1 tsp tea leaves per cup

Boil water and steep tea for approximately 3 to 5 minutes, longer for a stronger brew.

 1 tsp tea leaves per cup

Boil water and steep tea for approximately 3 to 5 minutes, longer for a stronger brew.

For Chai with Milk

In a small saucepan add 1 tsp tea leaves with 1/2 cup water. 

Let simmer for 3 to 5 minutes. 

Add milk of choice and let simmer for an additional 5 minutes.

Add sweetener as desired.