Serves 2

Ingredients:

• Sukhi’s Pulao Rice Spice Mix 1 Packet(s)
• Basmati Rice 1 Cup(s) (rinsed and drained)
• Cooking Oil 2 Tbsp.
• 2 Cups Water

Method:
In a 2 quart saucepan, heat oil on medium high heat. Add entire packet of Sukhi’s Pullao Rice Spice Mix and sauté for 3-5 seconds. Add Sukhi’s Basmati Rice and water. Cover the saucepan. Reduce the heat and simmer until rice is fully cooked and water is absorbed. Add salt to taste.

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Serves 6

Ingredients:

• Sukhi’s Madras Vegetables Spice Mix 1 Packet(s)
• 1 Tbsp. Cooking Oil
• 1 Lb. Green Beans, Fresh, Sliced
• 1 Tbsp. Lemon Juice
• 2 Tbsp. Coconut dry, grated

Method:
Heat oil in a skillet. Put the masala in and cover. Let the mustard seeds pop! Add the green beans with one cup water, cover and cook for about 10 minutes. Mix in the lemon juice and salt to taste. Garnish with grated coconut. Serve as a side dish.

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Serves 2

Ingredients:

• Sukhi’s Tikka Masala Curry Paste 1 Packet(s)
• Tofu 1/2 Lb. Diced 1 inch
• Green Beans 1/4 Lb.
• Heavy Cream 1/4 Cup(s)
• Water 3/4 Cup(s)
• Red Bell Peppers 1/4 Lb. Diced 1 inch

Method:

Steam all vegetables until soft. Lightly fry tofu and drain oil. In a saucepan, stir together Sukhi’s Tikka Masala Curry Paste, water and heavy cream. Mix ingredients together well and simmer on medium high heat. Stir in the tofu and vegetables and bring to a boil. Reduce heat and cook until a thick gravy is formed. Serve with Sukhi’s Naan or over rice with Sukhi’s chutney.

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Serves 6

Ingredients:

• Sukhi’s Madras Curry Paste
• 1 ½ lb. Large Prawns
• ¼ Cup Coconut Milk
• 1 Cup Water
• Cilantro for garnish

Method:

In a saucepan, mix Sukhi’s Madras Curry Paste, coconut milk and water together. Bring to a boil. Add Prawns and simmer till cooked. Garnish with Cilantro.

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Serves 2

Ingredients:

• Sukhi’s Channa Masala 2 Tbsp.
• Sukhi’s Tamarind Chutney 1 Tbsp.
• Garbanzo Beans 14 oz Packet(s) 1 can WITH liquid
• Cooking Oil 3 Tbsp.

Method:

Heat oil in a 1 quart saucepan. Sauté Sukhi’s Channa Masala until spices froth. Add garbanzo beans with the liquid in the can and cook until liquid is reduced by 25%. Stir in Sukhi’s Tamarind Chutney. Garnish with onions and cilantro. Serve with rice or tortilla of your choice. Note: Sukhi’s Channa Masala can be used for potatoes, okra and eggplant.

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Serves 2

Ingredients:

• Sukhi’s Tava Fry (Grilling) Spice Mix 1 Packet(s)
• Cooking Oil 3 Tbsp.
• 2 Small Zucchini Julienned thick
• 4 Mushrooms Quarted
• 1/2 Red Bell Pepper Sliced thin
• 1/2 Green Bell Pepper Sliced thin

Method:

On a flattop or 12 inch skillet, heat oil on medium high. Add vegetables and sprinkle the entire contents of Sukhi’s Tava Fry Spice Mix on top. Stir vegetables well until they are covered with the spice mixture. Cook until vegetables are slightly tender and lightly charred. Salt to taste.

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