Drawing inspiration from Indian cuisine!

Signature Recipes from the Kitchens of Fuchs

 

• Aloo Tikki Seasoning 
• Kolmi/Kalmi Fry Seasoning
• Rose Water and Cardamom Seasoning

 

Aloo Tikki

 

Ingredients:

Spices, salt, rice flour, natural flavors and not more than 2% silicon dioxide used as a processing aid.

Steps:

1. Boil 1 lb. of Yukon Gold potatoes.  
2. Heat fryer to 375 degrees Fahrenheit.  
3. Once cooked, press the potatoes through a potato ricer to create a smooth texture.
4. Add 1 TBSP of ghee or coconut oil and fold into riced potato mixture.  
5. Add 1-2 TBSP of Aloo Tikki Seasoning and 2 TBSP of breadcrumbs to the mix and fold into the potatoes. 
6. Form into cakes, roll each cake in breadcrumbs until fully coated, and deep fry until golden brown.
7. Serve with cilantro chutney.

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Kolmi/Kalmi Fried Shrimp

 

Ingredients:

Corn flour, rice flour, dehydrated garlic, sugar, spices, salt, maltodextrin, turmeric, citric acid, lemon juice solids, extractives of ginger and not more than 2% silicon dioxide used as a processing aid.

Steps:

1. Peel and de vein 12 jumbo shrimp (16-20 count size).
2. Heat fryer to 375 degrees Fahrenheit.
3. Toss shrimp in 2 TBSP of Kolmi/Kalmi Fry Seasoning.  
4. Fry the seasoned shrimp for 2-3 minutes or until brown and fully cooked.
5. Serve hot with mango or apricot chutney.

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Rose Water and Cardamom Cornmeal Cake

 

Ingredients:

Corn flour, sugar, baking powder, salt, spices, natural flavors and not more than 2% silicon dioxide used as a processing aid.

Steps:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, add the full 8 oz jar of Rose Water and Cardamom Seasoning, 3 large eggs plus 1 yolk, 1 cup of vegan creamer (we recommend Califia brand creamer in coconut flavor for this recipe), and 1/4 cup of coconut oil. Mix well.
3. Grease a large muffin tray and pour the mixture evenly into each of the cups; they should be about 3/4 of the way full.
4. Place the filled tray on the middle rack in the oven and bake for 25-30 minutes.  
5. Step 5 for the Rose Water and Cardamom recipe, I had a typo. It says “Bring it to a boil making sure the sugar is completely melted, and set aside.” There should be an additional comma so it reads, “Bring it to a boil, making sure the sugar is completely melted, and set aside.”
6. Once the cakes are fully cooked, remove them from the muffin tray and allow them to cool for 15-20 minutes on a wire rack.
7. Once cooled, brush the cakes with the simple syrup and cool for another 20-30 minutes before serving.  
8. Serve with ice cream or chutney or drizzle with coconut cream.

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