10 ml whole cumin seeds
5 ml black peppercorns
5 ml cardamom seeds
10 cm stick cinnamon
8 ml whole black mustard seeds
5 ml whole fenugreek seeds
75 ml white wine vinegar
5 ml salt
5 ml cayenne pepper
5 ml light brown sugar
150 ml vegetable oil
2 large yellow onions peeled and cut into
100 ml water
2 cm cube of fresh ginger — peeled and coarsely
9 cloves garlic — peeled and coarsely
15 ml ground coriander seeds
2 1/2 ml ground turmeric
1 kg boneless chicken breast cut into bite-sized
250 ml tomato sauce
250 g new potatoes peeled and quartered
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1 lb. canned chickpeas
1 large potato, cooked and cubed
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Cilantro/coriander leaves

Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with cilantro/coriander leaves.

1 lb. cauliflower florets
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped cilantro/coriander together with cumin and coriander powders for five minutes. Add potato, cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables blend with the spices. Be careful not to over cook the cauliflower. Garnish with cilantro/coriander leaves.

1.5lb green beans
1.5 inch fresh ginger
10 cloves garlic, peeled
1.5 C water
5 Tbsp oil
2 tsp whole cumin seeds
1 whole dried red chili lightly (LIGHTLY) crushed
2 tsp ground coriander seed
2 medium tomatoes, peeled and finely chopped
salt to taste, about 1.5 tsp
3 Tbsp lemon juice or to taste
1 tsp ground, roasted cumin seed (roast ‘em in a frying pan, then whack ‘em wit
h a hammer)
black pepper

Trim the green beans and cut them crosswise at 1/4 inch intervals (I assume this means to score them, not cut them in teeny bits). Put the ginger and garlic in a blender with 1/2 C water and whirl till fairly smooth. Heat oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin. 5 seconds later, add the crushed chili. When it darkens (this doesn’t take long), add the ginger-garlic paste and cook for about a minute. Add coriander, stir a few stirs, add tomatoes and cook for 2 minutes, smooshing steadily. Add beans, salt, and 1 cup water, bring to simmer, cover, and cook over low heat for about 10 minutes, till beans are just tender. Uncover. Add lemon juice, roasted cumin and a whole lot of pepper (it says here). Turn heat up and boil till all liquid is gone, stirring gently.

0.5 C. (about 60) black, or 1/3 C. (about 200) green cardamom pods
2 cinnamon sticks, 3″ long
1 Tbsp. whole cloves
1 Tbsp. black peppercorns
1.5 tsp. grated nutmeg (optional)

Break open cardamom pods. Remove seeds, and reserve. Discard the skin. Crush cinnamon with a kitchen mallet or rolling pin to break it into small pieces. Combine all the spices except nutmeg, and grind them to a fine powder. Mix in the grated nutmeg, if desired. Store in an airtight container in a cool place.

1 lb. rice
1 lb. cooked rice
1 lb. grated coconut
1 teaspoon baking powder
2 teaspoons sugar
a little milk
a little oil

One day in advance, soak the rice for at least 2 hours. Drain, saving some of the water. Mix the soaked rice with the cooked rice and 1 lb. of grated coconut. Add some of the saved water and grind together in a blender to make a paste. If necessary add more of the water, until the paste has a batterlike consistency. Cover and set this batter aside overnight.
The next day, add to the mixture the baking powder, sugar, and enough milk to thin the batter.
Take a nonstick pan with a rounded base (or a wok). Smear with a tiny amount of a nontasting oil. Heat to a high temperature. Coat the sides of the wok with the batter, using one large serving spoonful at a time. Pour 2 of a serving spoonful straight into the center of the wok. Put the lid on tightly and cook for 2 minutes. The edges of each appam should be brown, crispy, and very thin; the middle should be fat and soft and absorbent. (The sugar should help you to achieve the brown edges as it caramelizes.) Remove the appam to a warm plate and repeat the process until the batter has been used up.

200 g Basmati rice (from Indian grocery or gourm
1 small onion
3 medium carrots
1 bay leaf
1 cinnamon stick — crumbled
2 cloves
4 black peppercorns
1 ml cumin seeds
15 ml light vegetable oil
30 g butter
15 g kosher salt (or to taste)

Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear. Put the rice in 500 ml of cool water to soak for 20 minutes. Strain soak water into saucepan and heat. Leave rice to dry in strainer. Preheat oven to 175 C. While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices. When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or casserole dish. Add spices. When spices become fragrant, add butter and onions. Cook until onions are tender and light golden brown. Add carrots and cook for 3-5 minutes. Add rice and cook, stirring very gently for 5 minutes. Add salt and heated soak water, bring to boil. Reduce heat and simmer until water on top of rice has boiled off. Cover tightly and cook for 20 minutes at 175 C. Remove from oven, let rest for 10 minutes, then serve.

Masala:
3 tsp garlic, minced
3 tsp ginger, minced
1/2 tsp salt
1/4 tsp turmeric
3 tsp cumin
6 tsp coriander, ground
1 tsp garam masala
1/2 tsp cayenne
2 C finely chopped tomatoes
2 TBSP tomato paste

Mix together the masala

2 TBSP oil
1 C finely chopped onions
1 lb ground very lean meat, chicken, turkey, tofuburger, whatever
1 1/2 C water
2 C peas
3/4 lb potatoes cut into bite sized pieces
2 TBSP lemon juice
chopped cilantro if you feel like it

Assemble masala.
In a big skillet, heat oil and fry onions till golden. Carefully add spice mix ture and cook for 5 minutes, stirring often. Add ground meat and cook till almost done. Add water, peas, potatoes and cook uncovered till potatoes are done. If you like a lot of sauce, cover towards the end. Add lemon juice and optional cilantro. Very nice with naan.

24 lb. caster sugar (or jaggery if you can get it)
3 cups coconut milk
20 egg yolks
2 lb. rice flour
1 teaspoon grated nutmeg
1 teaspoon cardamom essence (or about 5 teaspoon of
cardamom powder)
1 cup melted butter

Mix the caster sugar with the coconut milk until it is dissolved. Beat the egg yolks until creamy and mix the flour into them thoroughly until the mixture is smooth.
Add the egg yolks and flour to the mixture of coconut milk and sugar, along with the nutmeg and cardamom. Heat the grill. Take a deep pan, about 43 in. in diameter, and put a tablespoon of melted butter in it. Place it under the grill. When it is hot take it out and pour enough batter into the pan to cover the bottom to the depth of about 7 in. Put under the grill for about 2 minutes and let it cook until it is deep brown in color.
Remove from the grill, put a dessert spoon of melted butter over the cooked layer, and heat under the grill. Then pour over enough batter to cover the first layer, to the depth of about 2 in. Repeat this process until all the batter and melted butter has been used up. Make sure each layer of batter is the same thickness. The final layer should be of melted butter. When cool, turn out on to a dish, keeping the first layer face down. Decorate with a few slivers of toasted almonds. Cut into slices and serve.

2“4 breasts of duck (or 11 lb. stewing pork), cubed
Paste
2 large dried red chillies
1 teaspoon cumin seeds
1 teaspoon poppy seeds
4“6 whole cloves
10 black peppercorns
1 teaspoon turmeric
2 fresh red chillies, finely chopped
(or pureed in a blender with a little water)
1 tablespoon palm or wine vinegar
1 tablespoon tamarind paste
6 large cloves of garlic, mashed
3in. piece of fresh ginger, peeled and finely grated

In a cast-iron pan dry-roast the dried chillies, cumin seeds, poppy seeds, cloves, peppercorns, and turmeric for 1“2 minutes.
Grind these spices into a fine powder in a coffee grinder. Put in a bowl with the fresh red chillies, wine vinegar, tamarind, ginger, and garlic and mix to a paste.
Add the meat and mix again. Make sure all the pieces of duck (or pork) are coated in the marinade. Cover and leave in the fridge overnight.

Sauce
4“6 tablespoons vegetable oil
1 teaspoon black mustard seeds
3 in. cinnamon stick
1 large onion, finely chopped
12 cups water
salt to taste
pinch of jaggery (palm sugar) or soft brown sugar
a few curry leaves, crumbled

The next day, heat the oil in a large pan and when hot add the mustard seeds and cinnamon stick.
When the mustard seeds begin to pop, add the onions and fry over a medium heat until they begin to brown. Add the meat and its marinade and saute until all the pieces are browned. Add the water, and a pinch of salt to taste. Cover, turn down the heat, and simmer for about 10 minutes (if duck, longer if pork).
Remove the lid, keep the heat very low and simmer gently until the meat is tender (about half an hour with duck, an hour with pork) and the sauce is thick (you may need to add a little more water to prevent burning).
When the meat is tender add the jaggery or sugar, the crumbled curry leaves, and simmer for another 3 minutes.
Then serve.

1/4 Cup Sliced almonds
1 Teaspoon Oil
1 Each arge onion
1 Teaspoon Bottled minced garlic
1 Tablespoon All purpose flour
2 Teaspoon Curry powder
1/4 Teaspoon Cayenne pepper
1 Each 16 oz. pkg frozen mixed
- vegetable medley
1/3 Cup Dark or golden raisins
1/2 Teaspoon Salt
2 1/2 Cup Vegetable broth
- divided
1 Cup Cuscous — uncooked

Method:
Heat oven or toaster oven to 350 degrees. Place almonds in a single
layer on a baking sheet. Bake for about 5 minutes or until golden brown.

While the almonds are baking, heat oil in a large saucepan over
medium-high heat. Coarsely chop onion. Cook onion and garlic in butter
for 2 minutes, stirring occasionally. Stir in flour, curry powder, and
cayenne pepper and cook for 30 seconds, stirring constantly.

Stir in vegetables, raisins, salt and 1 cup of the broth. Cover and
bring to a boil over high heat. Reduce heat to low and continue cooking,
covered, for 10 minutes, stirring occasionally.

While the curry is cooking, bring the remaining 1 1/2 cups broth to a
boil in a small saucepan. Stir in couscous and remove from heat. Cover
and let stand for 5 min. or until liquid is absorbed. Fluff with a fork.
Serve vegetable curry over couscous and sprinkle with almonds.

1 11 ounce Jar tandoori paste
1 pound plain yogurt
1 clove garlic — to taste
1 inch ginger root — peeled
4 whole serrano chiles, stemmed and seeded
1/2 bunch cilantro
1 tablespoon ground cumin
red food coloring
3 pounds lamb ribs
oil

Combine tandori paste, yogurt, garlic, ginger root chiles, cilantro and cumin in a blender and blend until pureed. Add a few drops red food color ( enough to make bright red). Pierce rib meat with fork. Coat with marinade, cover and refrigerate overnight. Drain ribs from marinadeand place meaty side on grill rack about 4 inches from heat. grill up to 10 min. brushing with oil as ribs cook. Turn ribs and cook 5 min. more.

Note: For spicier taste, patak’s bottled curry paste can be added to marinade.

Serves 2
Preperation Time 30 Minutes

Ingredients
8 pieces of chicken breasts (boneless)
2 tblspns of ginger paste
2 tblspns of garlic paste
1 tspn of white pepper powder
Salt as per taste
½ cup of cheese grated
4 green chillies
¼ tspn of mace powder
¼ tspn of nutmeg powder
2 tblspns of chopped coriander leaves
1 egg
¾ cup of fresh cream
Butter for basting

Cut chicken breasts into two-inch cubes. Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and keep aside. Mash the cheese to make it into a smooth paste. Add Finely chopped green chillies, mace powder, nutmeg powder, coriander leaves and salt. Add egg and mix well. Add chicken to the cheese mixture. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours. Put chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured. Apply a little butter for basting and cook for another two minutes till chicken is fully cooked.

2 pound Chicken; drumsticks — breasts -or thighs
1 each Ginger — fresh
4 Garlic cloves
1/2 cup Yogurt — plain
1/4 teaspoon Cayenne pepper
1 teaspoon Paprika
1/2 teaspoon Garam masala
1/2 teaspoon Coriander seeds — ground
1/2 teaspoon Cumin seeds — ground
1 dash Lemon juice
Salt

I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i’ cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together Skin the chicken, wash & pat dry with paper towel. Make deep cuts on the surface with a knife. Mince or grate ginger and garlic. Transfer to a small bowl and add the spices. Mix well, then rub the paste into the chicken and let marinate several hours in refrigerate. Cook chicken on grill or in broiler (30 minutes for legs), basting with leftover marinade and turning to ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6

4 medium-sized onions (about 1 lb), peeled and quartered
2 Tbsp. chopped fresh ginger root
2 Tbsp. ground coriander
3/4 tsp. red pepper, or to taste
2.5 C. plain yogurt
0.5 C. sour cream
1 Tbsp. Kosher salt

MARINADE
Put all the ingredients in the container of a blender or food processor, and process until the ingredients are finely pureed.

3 lb. lean boneless lamb, preferably from the leg (marinade)
1/3 C. ghee, or 0.5 C. (one stick) melted sweet butter

Cut the meat into 1.5″ cubes and place them in large bowl. Pour the marinade and the ghee over it. Mix thoroughly to coat the meat pieces with the marinade. Cover, and let the meat marinate for at least 30 MINUTES at room temperature, or 2 HOURS in the refrigerator. (Remove from the refrigerator about 30 MINUTES before you are ready to cook the meat.) Transfer the meat, along with the marinade, to a heavy-bottomed pan (preferably one with a non-stick surface). Place the pan over medium-low heat, and gently bring the contents to a boil. Reduce heat, and simmer, covered, until the lamb is very tender. The lamb is done when a fork or thin skewer pierces it without any resistance (about 2–2.5 HOURS depending upon the heat, pan used, and above all, the quality of the meat). Stir frequently to prevent the sauce’s sticking to the bottom of the pan and burning.

4 Tbsp. ghee, or 2 Tbsp. sweet butter mixed with 2 Tbsp. light vegetable oil
1 Tbsp. minced garlic
1 Tbsp. black cumin seeds, crushed, or 2 tsp. ground cumin
2 tsp. ground cardamom
1 tsp. Mughal garam masala
1 C. heavy cream
milk or water if needed

Heat the oil in a small frying pan over high heat. When it is very hot, add the garlic, and stirring rapidly, fry for 15 SECONDS. Immediately add the cumin, cardamom, and Mughal garam masala. As soon as the spices begin to sizzle and release their fragrance (about 3–5 SECONDS), turn off the heat and pour the perfumed butter, along with the spices, over the meat. Add the cream, and stir to distribute the ingredients. Let the meat rest at room temperature for 2 HOURS. When ready to serve, check for salt, then reheat the meat until piping hot, and serve.

4 chicken breast pieces (boned)
125 ml safflower oil
60 ml clarified butter
6 medium yellow onions
3 garlic cloves
20 ml ginger
11 whole green cardamom seeds cracked.
20 whole cloves
5 bay leaves
5 ml salt
7 1/2 ml coriander (ground)
2 1/2 ml cayenne pepper (or more to taste)
250 ml plain yogurt
125 ml water
125 ml milk
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