LAMB VINDALOO

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Ingredients:
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3 lbs Lean boneless lamb
3 Meaty lamb bones

Marinade made from:
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4 tblsp Light vegetable oil
1/4 c Cider vinegar
3 tblsp Tamarind pulp
to taste Salt

Puree made from:
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2 tblsp Vegetable oil
1 large White onion
6 Garlic cloves
2 tblsp Fresh ginger root, chopped
1/2 c Vegetable oil
3 c Onion, thinly sliced
1 tsp Ground cumin
1 tsp Ground mustard
3 tsp Turmeric
1 1/2 tsp Red pepper
3 tsp Paprika
2 1/2 c Hot water

Method:
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Cut lamb into 3/4 " cubes.

Place lamb and the bones in a non-metallic bowl with the four
tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it
marinate at room temperature for eight hours or, refrigerated, for 24
hours.

Put two tablespoons of oil, the onion, garlic, and ginger in an electric
blender or food processor and run the machine until a fine pasty puree
is formed.

Heat the one-half cup of vegetable oil in a large enamel coated skillet
over medium-high heat. Add the onions and saute until they are caramel
brown, stirring constantly to prevent burning.

Add the puree. Reduce the heat and add ground cumin, ground mustard,
turmeric, red pepper, and paprika. When the spices begin to sizzle and
turn dark, in about 15 seconds, add the lamb and bones. Cook until
slightly seared (about ten minutes).

Add the water and bring to a boil, then lower the heat and simmer,
partially covered, until the meat is very tender (about thirty minutes).
Pick out and discard bones. Serve over rice

CHICKEN CURRY NORTH INDIAN STYLE

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Ingredients:
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1 lb Chicken-drumsticks, thighs, breast pieces
1 small carton Plain yogurt
2 medium Onions very finely chopped
4 tbl Vegetable oil
2 Cloves
1/2 tsp Mustard powder
2 pods Cardamom
1/2 tsp Cumin powder
1 tsp Garam Masala
1 tsp Chili Powder
1/2" piece Ginger
4 cloves Garlic
1/3 tsp Coriander Seeds
to taste Salt
1/2 tsp Freshly ground pepper

Method:
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Remove fat from the chicken and then salt and pepper it. Sprinkle with
chili powder. Add yogurt and mix well until the chicken is covered
liberally with yogurt. Use your hands. Set aside for 1 hour before
cooking. If kept in the refrigerator, set aside for at least 4 hours.

Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if
you are using them. Add cloves, cardamom, and coriander seeds and fry
for 30 seconds. Add the onion and fry for two minutes until the onion
beings to turn brown. Lower heat to medium. Add the ginger and garlic
paste and fry for 4-6 minutes. Add mustard powder, if using it, add
Garam Masala, and add cumin powder.

Brush excess yogurt off the chicken and put it in a large pot. Add
ingredients from the frying pan. Cook uncovered over high heat for 4
minutes. Reduce heat to low and cover. Cook for 25 minutes or until
the chicken is tender, stirring every 5 minutes.

Important note:
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When chicken is cooked with a cover on the pot, it releases water that
becomes a part of the sauce. If after 10 minutes, there isn't enough
sauce in the pot, add 1/4 cup water. Conversely, if there is too much
liquid in the pot, cook uncovered until the liquid evaporates.

Variations:
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There are several variations to the above recipe:

1.) Leave out the yogurt. Add 1/4 cup of water just before turning the
heat to low and covering the pot.

2.) Boil two potatoes for 10 minutes before slicing them thinly. Add
sliced potatoes to the pot when you start cooking the chicken.

3.) This variation is usually called "Malai Chicken" or literally
"creamy" chicken. Leave out the yogurt. When the chicken is 3/4 done,
add one small can of tomato paste. Just before removing add a small
carton of whipping cream, and cook for a few minutes.

MUGHLAI CHICKEN WITH ALMONDS

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Ingredients:
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1" piece Ginger
8-9 cloves Garlic
6 tblsp Blanched Almonds
7 tblsp Vegetable oil
1" Cinnamon stick
2 Bay leaves
5 Cloves
10 pods Cardamom
2 medium Onions (cut into small pieces)
2 tsp Ground cumin seeds
1/8-1/2 tsp Red pepper
7 tblsp Yogurt
1 small carton Whipped Cream
1/4 tsp Garam Masala
2-2 1/2 lbs Chicken boneless (2 trays of holy farms)
2 1/2 tsp Salt
one bunch Coriander leaves

Method:
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Grind the ginger, garlic, and almonds with water. Heat oil in a
non-stick pan, and fry the chicken until it turns golden brown. Keep it
aside and drain the oil. Heat some oil and add the cardamom, bay leaves
and cloves and fry until the bay leaves turn brown. Add the onions and
fry for a few minutes.

Pour the paste from the blender and fry for a couple of minutes until
the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds.
Keep adding tablespoons of yogurt and fry until you get a consistent
mixture. Add the chicken, whipped cream and salt and cook gently (low
heat) for 20 minutes. Add Garam Masala and coriander leaves and cook
for another 10 minutes.

CORIANDER FISH (BHARIA MACHLI)

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Ingredients:
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4 lb Sole, flounder, rock cod, or any other white whole fish
8 cloves Garlic
3 Hot chilies (optional) (or cayenne)
1" piece Ginger
1 medium bunch Coriander
1 T Coriander seeds
1 t Brown sugar
1 t Turmeric
1/2 t Black mustard
1/2 t Fenugreek seeds
1 T Salt
1/2 c Lemon juice
1/2 c Vegetable oil
2 c Chopped onion
1 c Chopped tomato
1/2 t Garam Masala

Method:
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Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt
inside and set aside. Blend garlic, chili, ginger, 1/2 the coriander,
coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds,
salt and lemon juice until it all becomes a smooth paste (Add some water
if needed).

Fry onions until they are soft and golden brown. Add the blended Masala
and cook until most of the liquid is gone, and it starts to leave the
sides of the pan. Add the tomatoes and Garam Masala. Fry for 2 minutes
more and remove.

Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread
the rest of the Masala over it. Cover tightly and bake for about 25
minutes. Grill for 1-2 minutes in the broiler, and sprinkle on the
remaining coriander. Serve.

PRAWN (SHRIMP) CURRY

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Ingredients:
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1/2 kg = 1.1 lb. Prawns
2 Onions diced into small pieces
1/4" Cinnamon stick
1/4 tsp Chili powder
1/2 tsp Dhania powder
1/4 tsp Garlic powder
1/2 tsp ginger powder
1 bunch Fresh coriander
1 tsp Salt
1/4 tsp Turmeric powder
1 tblsp Oil

Method:
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Clean the prawns and squeeze out the water. Add chili, dhania, garlic,
ginger, turmeric powder, salt and mix well. Boil prawns on low heat.
Add 1 teaspoon of oil to the boiling prawns. When water evaporates and
the prawns are dry remove from the stove. Heat the oil and put in the
cinnamon. Add prawns and fry for 2 minutes. Add onions and fry until
they turn brown. Sprinkle on coriander leaves, remove from the heat and
serve.

SAFFRON RICE (KESAR CHAWAL)

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Ingredients:
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2 c Rice
4 c Water
6 T Ghee
1 t Saffron threads (or less)
2 T Hot water
1 c Sliced onion
1 small Cinnamon stick - splintered
4 Bay leaves
4 large Black cardamoms
1 T Cumin seed
4 Cloves
2 t Salt

Method:
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Soak saffron in hot water. Wash and soak rice in 3 c water (optional).
Heat ghee and fry onions and then remove and keep aside. Add cinnamon,
cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the
bay leaves and 1/2 the onions. Drain the rice and reserve the water.
Add the rice grains and stir for 4-5 minutes until all the water
evaporates and the grains of rice are coated with oil. Add the water
and bring to a boil. Add saffron and its water and pressure cook at 15
psi. Remove from the heat and allow the pressure to drop by itself.

SOUTH INDIAN PULLAV (RICE)

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Ingredients:
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1 c Rice (Preferably Basmathi rice)
1/3 c Tomato puree
1 large Onion
1 c Vegetables (preferably peas and carrots)
1/4-1/2 tsp Coriander powder
(also called dhania powder)
1/8-1/4 tsp Garlic powder or
1 1/2 cloves garlic
1/8-1/4 tsp Ginger powder
1/4" piece Ginger
1/8-1/4 tsp Chili powder
1 Green chili cut into small pieces
1-2 pieces Cardamom
1 piece Cloves
1/4" stick or 1/8 tsp powder Cinnamon
1 Bay leaf
1 tsp Salt
1 tsp Coriander leaves (if needed)

Method:
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Clean the rice with water and set aside. Cut the onions length wise.
Fry the onions and cardamom in butter for about 4 minutes. If you are
using green chili, then add the chili. Add bay leaf, cloves, cinnamon
and fry until the onions turn golden brown (This will probably take
another 4-5 minutes). Add the garlic and ginger paste (preferably
prepared from fresh ginger and garlic). Add dhania powder and chili
powder (if green chili was not added before). Add the tomato paste and
one cup of water (you have to experiment with the quantity of water
needed. I found 1- 1/2 cups to be optimal) and bring the mixture to
boil. Add the vegetables, rice and salt. If you like coconut, add 1/4
cup of coconut flakes.

Reduce the flame and cover the vessel. After about 4 minutes, stir the
mixture. Cover the lid again and wait until cooked (might take about
10-15 minutes). Sprinkle on the coriander leaves in the end.

CURRIED MUSHROOMS

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Ingredients:
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1/2 lb Mushrooms
1 large Onion
1/4 t Turmeric
to taste Salt
to taste Chili
2 large Tomatoes
Oil

Method:
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Wash and finely slice mushrooms. Slice onion fine. Heat oil and add
turmeric and onions. Fry until soft. Add the sliced tomatoes and cook
for 3 minutes, stirring all the time. Add the mushrooms, cover and
simmer for 15-20 minutes. Remove cover and dry out all the water.
Serve hot.

CURRIED EGGPLANT (BHARTHA)

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(Serves 4 to 6)

Ingredients:
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2 lb Eggplant
4 medium Tomatoes
3 t Fresh chopped coriander
1/2 c Ghee
1/2 c Finely chopped onion

Method:
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Preheat oven to 450 deg F. Bake in the middle level of the oven for 1
hour or until very tender. While they are still warm, peel and crush
the eggplants.

Heat oil and fry onions until soft and clear. Do not brown. Add the
tomatoes and fry for 2 minutes. Add the eggplant and stir until almost
all liquid disappears and the mixture leaves the side. Place into a
bowl, sprinkle on coriander and serve at once.

CAULIFLOWER AND POTATOES (ALOO GOBI)

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Ingredients:
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1 medium Cauliflower
2 medium Potatoes
1 Onion
1 Tomato
1 clove Garlic
1" piece Ginger
pinch Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala

Method:
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Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and
spices. Break the cauliflower in flowerettes and cut the potatoes into
cubes (8 pieces each). Add both to Masala and lower heat to simmer.
Cover the pot until the cauliflower and potatoes are coated.