Enjoy the unrestrained spice and heady tang with the meaty texture of fresh, bite-sized eggplants in this original recipe!

Ingredients
• ¼ kg Small Eggplants, scored into quarters from the base
• 2 Potatoes, peeled, quartered and half-boiled
• 1 tbsp. The Food Seller Tamarind Paste
• 1 tbsp. The Food Seller Red Chilli Paste
• 2 tsp. The Food Seller Ginger-Garlic Paste
• 1 tsp. Coriander Powder
• 1 tsp. Cumin Powder
• ½ tsp. Amchur Powder
• 1 large Onion, sliced
• 1 Tomato, sliced
• ½ tsp. Whole Cumin
• 2 tbsp. Oil
• Salt, to taste

Method
1. Make a paste with the The Food Seller Tamarind, Red Chilli and Ginger     Garlic Pastes, Coriander, Cumin and Amchur powders and Salt to taste. 
2. Stuff the baby eggplants with the paste mix and place aside to marinade. 
3. Coat the par-boiled potatoes with any balance paste. 
4. Heat the oil in a vessel and crackle the cumin lightly in it.
5. Stir-fry the sliced Onions and Tomatoes for two minutes.
6. Tip in the stuffed eggplants and the coated potatoes, mixing well. 
7. Cover and cook on a low heat for 20 minutes. 
8. Adjust for salt and serve hot with phulkas.

This innovative, spiced twist to a classic continental dish is refined to retain every bit of moisture, nutritional value and leafy, bursting flavour under its golden, crisp blanket, making it the perfect summer meal to try out!

Ingredients
• 1 bunch Spinach, raw and chopped
• 2 Zucchinis, sliced
• 2 cups Yoghurt
• 1 cup Corn Kernels
• 2 Onions, diced
• 2 tbsp. Oil
• 1 tbsp. The Food Seller Garlic Paste
• 1 tsp. The Food Seller Green Chilli Paste
• ½ cup Breadcrumbs
• 10 pods Garlic, chopped
• 1 tsp. Cumin Powder
• Salt, to taste

Method

1. Heat the oil in a vessel and sauté the onions until soft and translucent. 
2. Scrape in The Food Seller Garlic and Green Chilli Pastes and cook on a slow flame until the oil separates. 
3. Pour in the curd and blend slowly, leaving on a very low heat for 10 minutes. Adjust for salt and place aside.
4. Dust the zucchini slices with salt and pepper and dry roast in a pan on both sides until lightly caramelised. 
5. Grease individual baking dishes with oil/butter, whilst preheating the oven to 180 degrees Celsius. 
   
6. Layer the bake by adding a third of the sauce to the base. Cover with the zucchini slices and then add half the corn on top. 
   
7. Next, add the next third of the sauce over the corn. Sprinkle over the spinach and remaining corn. Finally add the last third of sauce and cover liberally with breadcrumbs. 
   
8. Scatter the garlic on top and bake for 30 minutes or until the crumbs are golden and the garlic in toasted. 
9. When cooled slightly, add the roasted cumin on top to taste and serve hot.

Enjoy the robust, bold flavours and summery warmth of this delicious, classic one-pot wonder!

Ingredients
• 200 gms Basmati Rice, washed and soaked
• 50 gms Channa Daal, soaked
• 200 gms Snake Gourd, thinly sliced
• 2 tbsp. Oil
• 1 tsp. Cumin Seeds
• 2 Bay Leaves
• 2 Cinnamon Sticks
• 4-5 Green Cardamom Pods
• 1 Onions, sliced
• 3 tbsp. The Food Seller Brown Onion Paste
• 1 tbsp.The Food Seller Ginger Paste
• 1 tbsp. The Food Seller Green Chilli Paste
• ½ tsp. Turmeric Powder
• 1 Tomato, chopped 
• Salt, to taste

Method
1. Heat the oil in a vessel and crackle the Cumin Seeds, Bay Leaves,     Cinnamon Sticks and Cardamom Pods until a fragrant aroma is released. 
2. Tip in the sliced Onion and shallow-fry until soft and translucent. 
3. Mix in The Food Seller  Brown Onion, Green Chilli and Ginger Pastes with      the turmeric. 
4. Cook on a slow flame until the oil separates from the pastes and onion. 
5. Add the Channa Daal and Snake Gourd, stirring well into the masala. 
6. Gently drain the water from the rice and add to the vegetables and masala. 
7. Immediately pour in 3 cups of water and mix gently so as to not break the     grains, seasoning with salt as required. 
8. Cook on a slow flame, stirring carefully if needed, until half the water     evaporates. 
9. Add in the tomatoes and continue to stir the pulao. 
10. Cover the pulao and cook on a slow flame until all the water is absorbed        and the rice is cooked. 
11. Let the pulao stand for 15 minutes after switching off the gas. 
12. Fold once and serve hot with Dahi Boondhi Raita.

Prawns have always been an excellent source of protein and a delightfully-cooling seafood option for a balmy day. So how about livening up your meal with the tongue-tickling tang and heady flavour of this authentic Goan Prawn Pickle?

Ingredients
• 250 gms Baby Prawns, shelled and deveined
• 2 tbsp. Oil
• ½ tsp. Black Mustard Seeds
• 1 tsp. Yellow, Broken Mustard Seeds
• 8-10 Curry Leaves
• 2 Onions, finely chopped
• 4 Tomatoes, chopped
• 1 tsp.The Food Seller Ginger-Garlic Paste
• 1 tsp. The Food Seller Green Chilli Paste
• 2 tbsp.The Food Seller  Kashmiri Chilli Paste
• 3 tbsp. The Food Seller Tamarind Paste
• ½ tsp. Ajwain Seeds
• ½ tsp. Fennel Seeds
• Salt, to taste

Method
1. Heat the oil in a vessel and crackle the black mustard seeds, upon which you     may add the curry leaves. 
2. After half a minute, add the ajwain (carom) seeds, fennel seeds and broken     yellow mustard, cooking for a minute. 
3. Sauté the onions in the oil until translucent and soft. 
4. Pour in the The Food Seller Ginger-Garlic, Green Chilli, Kashmiri Chilli and     Tamarind Pastes, slow cooking them for 2 minutes. 
5. Stir in the tomatoes and cover the vessel, cooking until the tomatoes have     softened. 
6. Drop in the prawns and flip the tomatoes over them so that the prawns are     covered in the pickle gravy. 
7. Simmer for 2 minutes and, finally, adjust for salt. 
8. Serve hot with warm parathas.