RECIPES

Dal Chicken

You need the following items for Cooking:


1lb Boneless chicken cut in medium pieces
1/2 cup Masoor dal (pink dal) washed well and drain out the water
1/2 cup carrot cut into small cube (optional) 
2 medium size potato clean and cut into half (optional) 
1/2 cup cut green bean (optional) 
1 cup mushroom clean and cut into half (optional) 
1 tomatoes finely chopped 
1 medium size onion finely chopped 
3-4 garlic cloves crushed and finely chopped 
2 green chili finely chopped 
1 Bay leave 
1/2 tsp. East 2 West Supply's Turmeric Powder 
3/4 tsp. East 2 West Supply's Kashmiri Chili Powder 
1/2 tsp. East 2 West Supply's Coriander Powder 
tsp. East 2 West Supply's Cumin Powder 
tsp. East 2 West Supply's Garam Masala Powder
1/2 tsp East 2 West Supply's Kasuri Methi/Fenugreek Leaves
3 tbsp. cooking Oil 
Salt as per taste
1/2 cup water

 

Cooking Method:
Heat cooking oil in a pressure cooker on a medium heat. 
Add bay leave, chopped onion and crushed garlic, chili pepper sauté it until soft and translucent. 
Add chopped tomatoes, mix it well and cook for 2-minutes or until tomatoes become soft. 
Add cut chicken and mix well for 2 minutes.
Add cut potatoes, carrots, green bean (optional) and cook for 2 minutes. 
Add turmeric powder, Kashmiri chili powder, cumin powder, coriander powder, garam masala powder, fenugreek leaves, salt and mix it well for 3 minutes. 
Add water and cover the lid and cook for 10-15 minutes in a low-medium heat until it's done. 
Turn off the heat and don’t try to open the cooker lid immediately after you switch off the stove. Let it rest until the pressure goes down completely.
Serve it with white rice or naan or roti or tortilla and Enjoy!

 

Chicken Taco

You need the following items for Cooking:

Ingredients for ground chicken:
1lb Ground chicken (Keema)
1/2 cup carrot cut into small cube
1/2 cup corn
1 medium size potato cut into small cube (optional)
1/2 cup cut green bean (optional)
1/2 cup finely chopped mushroom (optional)
1 tomatoes finely chopped
1 medium size onion finely chopped
3-4 garlic cloves crushed and finely chopped
2 green chili finely chopped
1/2 tsp. East 2 West Supply's Turmeric Powder
3/4 tsp. East 2 West Supply's Kashmiri Chili Powder
1/2 tsp. East 2 West Supply's Coriander Powder
tsp. East 2 West Supply's Cumin Powder
1/2 tsp. East 2 West Supply's Garam Masala Powder
3 tbsp. cooking Oil
Salt as per taste


Ingredients for Taco:
10-12 Taco shell
Cooked ground chicken
Finely chopped cucumber, onion, tomato, green cilantro
1//2 cup black bean
Fresh Lemon

Cooking Method:

Heat cooking oil in a pan on a medium heat.
Add chopped onion and crushed garlic, sauté it until soft and translucent.
Add chopped tomatoes, mix it well and cook for 2-minutes or until tomatoes become soft.
Add ground chicken and mix well until the ground chicken turns light golden brown. Make sure there is no big lump of meat.
Add cut potatoes (optional) and cook for 2 minutes.
Add cut carrots, corn and other vegetable as per your choice, mix it well and cook for 2-3 minutes.
Add turmeric powder, Kashmiri chili powder, cumin powder, coriander powder, garam masala powder, salt and mix it well.
Cover a lid and cook for 10-15 minutes in a low-medium heat until it's done. 

Final Steps:
Pre-heat oven to 350 degree Fahrenheit 
Fill each taco shell 3/4 full with cooked ground chicken, place it on a foil tray and warm/toast it for 15-20 minutes.
Turn off the oven and take out the foil tray from the oven carefully.
Add toppings with black bean, cut cucumber, tomatoes, onion, green cilantro and a squeeze of lemon juice. Enjoy!

 

Cabbage Fusion

You need the following items for Cooking:

1 small cabbage (1lb)

1/4 tsp.  East 2 West Supply's Mustard Seed

6-10 green curry leaves

1 medium size potato cut into cube

1/2 cup green pea

1 small onion finely chopped

2-3 garlic cloves (crushed)

1" ginger root (crushed)

2-3 green chili finely chopped

1 cup grated coconut

1/2 tsp. East 2 West Supply's Turmeric Powder

1/2 tsp. East 2 West Supply's Kashmiri Chili Powder

1/2 tsp. East 2 West Supply's Coriander Powder

1 tbsp. green cilantro leaves for garnish

3 tbsp. cooking Oil

Salt as per taste

Cooking Method:
Wash the cabbage very well and chopped into small pieces. Mix the grated coconut and chopped chili in the chopped cabbage and keep it aside.
Heat cooking oil in a pan, splutter mustard seeds and then add curry leaves.
Add chopped onion, crushed garlic and ginger, sauté it until soft and translucent.
Add cut potatoes and cook for 2 minutes until it turns light brown.
Add turmeric powder, Kashmiri chili powder, coriander powder and mix it well. Cook for 2-3 minutes.
Add chopped cabbage with coconut mixture and mix it well. Add salt as per your taste and mix it. Cover a lid and cook it for 15-20 minutes under medium heat.
Do not add water. Cabbage has natural water, during cooking it releases water.
Cook it until the potatoes are soft, water evaporates and cabbage is done.
Garnish with chopped coriander leaves.
Serve the cooked cabbage fusion hot with steamed rice or roti or naan. Enjoy!

 

Methi (Fenugreek) Shrimp

You need the following items for Cooking:

2 cups green Methi (Fenugreek) leaves
1 lb. medium size raw shrimps (cleaned without head)
1 medium size onion finely chopped
4-5 garlic cloves finely chopped
2 green chili finely chopped
1/2 tsp East 2 West Supply's Kashmiri Chili Powder
1/2 tsp East 2 West Supply's Turmeric Powder
1/2 tsp East 2 West Supply's Coriander Powder
tsp East 2 West Supply's Cumin Powder
3 tbsp. cooking Oil
Salt as per taste

Cooking Method:

Wash Methi leaves very well and drain the water.

Clean and wash shrimps very well keep it on a dry plate.

In a non-stick pan add cooking oil and heat it up in a medium flame.

Add chopped onion, garlic and green chilis in the hot oil and cook for few minutes until garlic turns light brown and onion becomes translucent.

Add shrimps and cook for few minutes until both sides turn into light brown.

Add turmeric powder, Kashmiri chili powder, cumin powder, coriander powder, salt and mix it for few minutes until all spices mix together. Cover the lid and wait for 2 minutes.

Add the green Methi (Fenugreek) leaves and mix it well under low to medium flame. Put the lid back and cook for 4-5 minutes.

Serve the cooked Methi shrimp hot with steamed rice or roti or naan. Enjoy!

 

Dream Dal

You need the following items for Cooking:

1 cup Black split dal

2 tbsp. cooking Oil

1/4 tsp East 2 West Supply's Cumin seeds whole

1/4 tsp East 2 West Supply's Black Mustard seeds

1 medium-sized finely chopped Onion 

2-3 Green Chilies

½ tsp East 2 West Supply's Kashmiri Chili Powder

1/2 tsp East 2 West Supply's Turmeric Powder

1 pinch East 2 West Supply's Asafoetida/Hing

2 1/2 - 3 cup Water

Salt as per taste

1 tbsp. finely chopped Coriander Leaves for garnish

Cooking Method:

Wash Black dal very well and drain the water.

Put 2 1/2 cup water in a pressure cooker and add the black dal.

Add Turmeric powder, Kashmiri chili powder and salt.

Close the pressure cooker lid and let it cook on medium flame for 8-10 whistles. Don’t try to open the cooker lid immediately after you switch off the stove. Let it rest for 5-10 minutes or until the pressure goes down completely.

For tempering, in a separate pan heat oil. Add black mustard, whole cumin, asafoetida and green chilies. Cover the pan and let them sizzle for a minute or so. Add chopped onion and cook it under medium heat until the onion becomes translucent.

Add the tempered mix to the boiled black dal and let it boil for 2-3 mins.

Garnish with chopped coriander leaves.

Serve the cooked Dream Dal hot with steamed rice or roti or naan and Enjoy!

 

Chana Masala

You need the following items for Cooking:

1 cup Kala Chana soak it in the water( 2 ½ - 3 cups) for 8-9 hours or overnight. 

2 tbsp. cooking Oil

1 tsp East 2 West Supply's Cumin seeds whole

1 medium-sized finely chopped Onion 

2 medium-sized finely chopped Tomatoes

4 finely chopped Garlic cloves

2 finely chopped Green Chilies

½ tsp East 2 West Supply's Kashmiri Chili Powder

¼ tsp East 2 West Supply's Turmeric Powder

1 pinch East 2 West Supply's Asafoetida/Hing

1 cup Water

Salt as per taste

½ tsp East 2 West Supply's Garam Masala Powder

1 tbsp. finely chopped Coriander Leaves for garnish

Cooking Method:

Place a pressure cooker on low flame and add cooking oil. Once the oil is hot, add cumin seeds and asafoetida. Let them cook until the cumin seeds stop sizzling.
Now add the garlic and chili. Cook them until the garlic turns light brown.
Now add the onion, salt, and turmeric and mix it all. Cook it until the onion becomes translucent.
Now add the tomatoes and let them cook until they release oil from the sides.
Add the regular Kashmiri chili powder and garam masala powder and let it cook for 3-4 minutes.
Until then strain the kala Chana and add them to the pressure cooker once the masalas are cooked.
Add the water and close the lid. Let it cook on low flame for 4-5 whistles. Don’t try to open the cooker lid immediately after you switch off the stove. Let it rest until the pressure goes down completely.
Transfer the Chana Masala to a serving bowl and garnish it with coriander leaves.
Serve it hot with rice or roti or tortilla and a side of lime and Enjoy!

 

Moong Dal Tadka

You need the following items for Cooking:

Ingredients for Dal:

1 cup Moong Dal

2-3 Green Chilies

½ cup Chopped Tomatoes

1 tbsp East 2 West Supply's Turmeric Powder

Salt to taste

Ingredients for Tadka:

1 tsp East 2 West Supply's Cumin Whole

1 tsp East 2 West Supply's Black Mustard

4-5 Curry Leaves

1/4 tbsp. East 2 West Supply's Ginger Powder

1/4 tbsp. East 2 West Supply's Garlic Powder

½ tsp East 2 West Supply's Asafoetida

1 tsp East 2 West Supply's Kashmiri Chili Powder 

1 tsp East 2 West Supply's Coriander Powder

3 tbsp. cooking Oil

Cooking Method:

Wash the moong dal properly and pressure cook it with green chilies, chopped tomatoes, turmeric powder, salt, and 2 cups water.

For tempering, in a pan heat oil. Add black mustard, whole cumin and curry leaves, let them sizzle. Add asafoetida, ginger powder and garlic powder. Cook it for 4-5 mins on medium heat.

Now add red chili powder and coriander powder, cook until oil separates from the masala.

Add the tempered mix to the boiled moong dal and let it boil for 5-7 mins.

Serve the cooked Moong Dal Tadka hot with steamed rice or roti or naan and Enjoy!

 

Mushroom Tikka Masala

You need the following items for Cooking:

500g Button Mushrooms

tbsp. East 2 West Supply's Ginger Powder

1 tbsp. East 2 West Supply's Garlic Powder

1 tbsp. East 2 West Supply's Vegetable Masala

1 cup Curd

Salt to taste

Cooking Method:
Clean and stem the mushrooms and keep them ready for marination.
In a bowl, mix curd, ginger powder, garlic powder, vegetable masala, and salt. Add mushrooms to this mix.
Let the mushrooms marinate for 1 hour in the refrigerator. In the meantime get your barbeque grill ready.
Put the mushrooms on skewers and place them on the grill once it is well-heated.
Occasionally turn the skewers and let the mushrooms cook from all sides. Take the skewers off the grill.
Homemade mushroom tikka is ready to be served with fresh yogurt or mint chutney. Enjoy!

Vegetable Biryani

You need the following items for Cooking:

1 cup Basmati Rice

1 Sliced Onion (medium)

1 or 2 chopped Green Chili (depends on the level of spice you want)

1/2 tsp East 2 West Supply's Ginger Powder

1/2 tsp East 2 West Supply's Garlic Powder

1/2 cup East 2 West Supply's Cashew whole

 2 tbsp. Mint Leaves

 2 tbsp. Coriander Leaves

 1 ¾ tsp East 2 West Supply's Kashmiri Chili Powder

 1 tsp East 2 West Supply's Garam Masala Powder

 1 Chopped Tomato

 1 ¾ cups Water

 2 tbsp. Cooking Oil

 2 tbsp. Curd

  tsp Salt for vegetables

 ¼ tsp Salt for water

 1 Cubed Potato

 1 Chopped Carrot

  cup Green Peas

 1 Bay Leaf

 4 East 2 West Supply's Green Cardamoms

 1 Star Anise

 2 qts East 2 West Supply's Cinnamon Stick

 6 qts East 2 West Supply's Clove whole

 ½ tsp East 2 West Supply's Cumin Seeds

 

Cooking Method:

Soak the rice for 20 minutes. Drain the water and keep them aside.

Heat oil in a pressure cooker and add bay leaf, star anise, cumin seeds, cardamoms & cinnamon stick to it. Sauté them for 1-2 minutes.

Add the green chili and onions and fry them until the onions turn translucent.

Now add ginger and garlic powder and sauté it.

Add all the vegetables except the tomatoes and sauté them for 2 minutes.

Now add the tomato, salt, curd, coriander leaves, mint leaves, Kashmiri chili powder, garam masala powder and cook them all on high flame for 2-3 minutes.

Spread a layer of the rice evenly over the vegetables.

Now add salt and lemon juice to the 1 ¾ cups of water in a separate bowl and mix it well.

Mix all the rice and vegetables in the cooker and add cashew.

Pour the salted water across the sides and edges of the pot.

Cover the pressure cooker with its lid and cook it for one whistle on medium-high flame.

Turn off the stove and let the steam settle until the pressure goes down completely.

Take the lid off and serve it hot with a side of raita and sliced onion. Enjoy!

 

Dum Paneer

You need the following items for Cooking:

2 tbsp. Cooking Oil  

1 onion sliced (medium)  

East 2 West Supply's Cloves whole  

East 2 West Supply's Green Cardamom 

East 2 West Supply's Cinnamon stick  

1 tsp Ginger Powder

1 tsp Garlic  powder

½ tsp Green Chilies  

3 tbsp. Curd  

1 tsp East 2 West Supply's Coriander Powder  

½ tsp East 2 West Supply's Cumin Powder  

¼ tsp East 2 West Supply's Turmeric Powder  

½ tsp East 2 West Supply's Kashmiri Chili Powder  

1 tsp salt  

¼ tsp East 2 West Supply's Garam Masala powder  

½ tsp East 2 West Supply's Black Pepper Powder  

20 Paneer Cubes

2 tbsp. Cream  

¼ tsp East 2 West Supply's Black Peppercorn (crushed)  

10 Mint leaves  

Water (as per need)  

1 tsp Coriander Leaves

 

Cooking Method:

Pour oil in a pan. Sauté onion till golden brown.

Grind the onion to make a paste.

Next, put the cloves, cardamom, cinnamon stick and onion paste in the pan. Sauté them well.

Add ginger, garlic and green chilies.

Once it's cooked add cumin powder, coriander powder, turmeric powder, Kashmiri chili powder, salt, garam masala, black pepper powder and curd.

Sauté well and add paneer cubes. Pour cream over the paneer mixture.

Add water to form a gravy. Cover the pan with foil paper and put on the lid.

Cook for 10 minutes.

Garnish with mint and coriander leaves. Mix well and serve hot. Enjoy!

 

Vegetable Pulao

You need the following items for Cooking:

2 cauliflower florets 

2 French beans, stringed and chopped. 

1 Carrot peeled and chopped. 

Handful of green peas 

½ cup Basmati rice washed and soaked in water. 

1 tbsp. Ghee 

1 tsp East 2 West Supply's Cumin Seeds 

East 2 West Supply's Black Peppercorns 

East 2 West Supply's Green Cardamoms whole 

East 2 West Supply's Cloves whole

1 bay leaf 

2 Green chilies 

Salt to taste.

 

Cooking Method:

Heat ghee in a non-stick pan. Add cumin seeds, pepper, green cardamoms, cloves and bay leaf. Mix and sauté for a few minutes.

Add the Cauliflower, French Beans, Carrots and Green Chilies and mix well.

Add green peas and again mix well. Then add rice and salt and mix lightly.

Upon mixing rice, add 1 cup of water, blend it and bring to a boil. Cover and cook on low heat till rice is done.

Serve hot garnished with a coriander sprig. Enjoy!

 

Vegetable Makhani

You need the following items for Cooking:

1 chopped carrot

½ cup corn kernels

5 florets of cauliflower

4 chopped French beans

4 fresh button mushrooms, quartered

2 tbsp green peas

1 tbsp ginger, roughly-chopped

2 garlic

East 2 West Supply's Green Cardamom whole

East 2 West Supply's Cinnamon Stick

 ½ tsp East 2 West Supply's Kashmiri Chilli Powder

Salt to taste

½ cup tomato puree

1 tbsp butter

½ tbsp honey

½ tsp East 2 West Supply's Kasuri Methi/Fenugreek Leaves

½ tsp East 2 West Supply's Garam Masala Powder

½ cup coriander, freshly-chopped

2 tbsp fresh cream

Cooking Method:

Boil the carrot and corn in 1 cup water for 3-4 minutes.

Grind ginger, garlic, green cardamom and cinnamon with 2 tbsps water into a fine paste.

Add cauliflower florets, beans, mushrooms, ground paste, Kashmiri chili powder and salt to the boiling vegetables.

Mix well. Add tomato puree and 2 tbsps butter, green peas, honey and Kasoori methi. Mix well.

Add garam masala powder and coriander leaves. Lower the heat and add cream.

Serve hot with rice or roti or tortilla. Enjoy!

 

Palak Paneer

You need the following items for Cooking:

1 cup Paneer

 2 cups Palak or indian spinach, tightly packed (100 grams)

 2 tbsp oil or butter as available

 2 green chilies deseeded

 ¾ cup onions fine chopped

1/2 tsp East 2 West Supply's Ginger Powder

1/2 tsp East 2 West Supply's Garlic Powder

10 East 2 West Supply's Cashew whole

½ tbsp East 2 West Supply's Garam Masala powder

⅛ tsp East 2 West Supply's Cumin Seeds

East 2 West Supply's Green Cardamom whole

East 2 West Supply's Cinnamon Stick

East 2 West Supply's Cloves whole

½ tsp East 2 West Supply's Kasuri Methi/Fenugreek Leaves

Preparation

For best taste always use young and tender Palak (Spinach). Check each spinach leaf for worms. Pluck only the leaves and discard the stems as they may leave a bitter taste.

Take a large pot of water, and add them. Rinse them well few times & drain to a colander. Allow the water to drain completely otherwise it will let out lot of moisture.

Heat 1 tsp oil in a pan. Fry green chilies and spinach for 2 to 3 mins until the leaves wilt off thoroughly. Do not overcook. OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.

Cool & blend chilies, palak & cashews to a smooth puree in a mixer jar.

Cooking Method:

Add cinnamon, cardamoms, cloves & cumin to hot oil. When they begin to splutter, add onions and fry till they turn transparent.

Next add ginger garlic powder and fry until the raw smell goes away.

Then put the tomatoes and sprinkle salt. Fry till they turn mushy.

Then add kasuri methi & garam masala. Saute until the mixture leaves the sides of the pan.

Pour half cup water and cook until the mixture thickens.

Simmer the flame, add the pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. Avoid overcooking.

Lastly add paneer & mix well. If using cream pour it now. Switch off.

Serve palak paneer with naan, roti or rice. Enjoy!