Indian Curry Sauce

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2 tb Vegetable oil
1 c Coarsely chopped onion
1 -inch piece fresh ginger, -peeled
1 1/2 lb Red-ripe tomatoes, cored, -quartered
1/4 c Chopped cilantro
1/2 ts Cayenne pepper
1 ts Salt
1 1/4 ts Garam masala or curry -powder


Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes. Makes about 2 cups.

Sweet Indian Lemon Pickles

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9 Lemons
4 tb Coarse or kosher salt
1 1/2 tb Cumin seeds,toasted, ground
1 tb Coarsely ground black pepper
3 c Sugar
2 tb Seedless raisins
8 Dried, hot red peppers


Wash the lemons in cold water and dry thoroughly. Quarter 6 of the lemons from the top almost all the way through to the bottom, leaving about 1/2 inch so they'll hold together. Squeeze the juice from the other lemons.

Mix the salt, cumin and black pepper in a small dish, and mix thoroughly with the lemons, Stuff the lemons into a quart jar and pour in the lemon juice. Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about 1 week.

On the 7th day, pour the juices from the jar into an enamel or stainless steel pan, add the sugar and cook over low heat, stirring, until the sugar dissolves. Add the lemons and cook, stirring gently, for 8 minutes or so. Stir in the raisins and peppers.

Put the lemons in a sterilized jar and seal with the lid. Let sit for a week or so before eating. Use like you would any pickle, as an accompaniment.

Indian Apple Chutney

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1 lb Cooking apples
1 lb Onion, chopped
2 Garlic cloves, crushed
3/4 c Golden raisins
2 ts Salt
1 1/2 c Sugar
2 1/2 c Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 ts Mustard seeds
1/4 ts Dry mustard
1 tb Tomato paste


Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently.

Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. Makes about 3 pint jars. NOTE: This chutney improves if stored at least 3 weeks before serving.

Indian Tamarind Chutney

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2 ml Tamarind cake
3/4 c Boiling water
1/3 c Raisins
1 tb Sugar
1 ts Roasted, ground cumin seeds
1 ts Lemon juice
1/4 To 1/2 teaspoon powdered -hot red chile pepper or -cayenne
Salt to taste


Combine tamarind and boiling water; let soak for at least 1 hour. Soak the raisins in 1/3 cup hot water for 1 hour.

Puree the raisins in a blender and set aside. Squeeze the tamarind with fingers to break it up; push through a sieve held over a bowl, rubbing as much of the pulp through as possible. Scrape the back of the sieve to collect all the pulp remaining there. Stir in the pureed raisins and all the remaining ingredients. Blend the mixture well, cover and let stand at room temperature for several hours. Serve with fried foods and savory pastries.

Indian Summer Tomato Salad

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4 lg Tomatoes, sliced
1 tb Lime juice
2 tb Extra-virgin olive oil
1/4 ts Cumin seeds
1/4 ts Fennel seeds
1 ea Dried hot chili pod
2 tb Cilantro, chopped
Salt & pepper


Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod and cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season with salt and pepper. If it sits, the flavour will intensify.

Indian Carrot Salad

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1 tb Corn oil
1 tb Lime juice
1/2 ts Cumin; ground
1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Garlic; minced
4 c Carrots; sliced & cooked
1/2 c Wheat sprouts or cooked Wheat berries; for garnish


Whisk oil and lime juice together in large bowl. Whisk in cumin, cinnamon, salt and garlic. Sir in carrot. Cover and refregerate until cold. Serve chilled, garnished with wheat sprouts.

Indian Salsa

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11 Tomatillos, husked and -and finely chopped
4 lg Ripe tomatoes, finely -chopped
3/4 c Finely chopped onion
6 Jalapeno peppers, seeded, -deveined and finely chopped
1/2 c Fresh cilantro, finely -chopped
1 ts Freshly squeezed lime juice


Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full flavor. Serve cold or at room temperature.

Indian Vegetable Curry

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1/4 c Veg Oil
1 pn Mustard seeds
1 1/2 ts Ginger, grated
1 lg Yellow onion, thinly sliced
2 ea Green chiles, seeded
2 1/2 ts Coriander, ground
2 1/2 ts Cumin, ground
1/4 ts Turmeric
1 sm Potato, cubed
2 ea Carrots, cubed
1 ea Eggplant, cubed
1/4 lb Green beans, chopped
2 ea Green bell peppers, chopped
2 ts Salt
1 pn Sugar
1 1/2 c Coconut milk
4 tb Cilantro, chopped
1/4 ts Paprika


Heat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion , chiles; fry for 2 minutes. Stirring constantly, add coriander, cumin, turmeric; cook gently for a few seconds longer.

Add the vegetables and cook, stirring constantly, for 5 minutes. Add salt, sugar and coconut milk. Cover and cook gently for about 10 minutes, or until the vegetables are tender. Mix in the cilantro and sprinkle with the paprika before serving. Garnish with toasted coconut.

Indian Potato Curry

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15 Baby potatoes
2 Zucchini for cooking
1/2 Onion finely sliced
Pce ginger finely sliced
2 Cloves garlic finely sliced

ONION RELISH:
2 Red onions finely sliced
2 ts Sweet paprika
1 ts Cayenne pepper
Juice of 1 lemon
Salt and freshly grnd pepper
2 sm Chillies seeded finely slicd
Fresh coriander leaves chpp
1/2 ts Garam masala
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Cayenne pepper
30 Fresh peas podded
250 Ml coconut cream
1/2 bn Coriander
300 g Natural yoghurt
1/2 Continental cucumber
1/2 bn Fresh mint
2 Ripe tomatoes
1 ts Cayenne pepper
Salt and freshly grnd pepper
Juice of 1 lemon


To make onion relish, in a bowl combine onion, spices, seasonings and lemon juice, then squeeze them with your fingers. Let sit for an hour. Just before serving mix through coriander to taste.

In a saucepan of lightly salted water, boil potatoes, in their skins, until just cooked. Allow to cool, then cut them in half. Slice zucchini on the bias into 5mm thick slices. Saute onion, ginger, garlic and chilli until soft. Add spices and fry for 30 seconds. Add all the vegetables, toss well and add coconut cream bit by bit as they cook.

To make raita, put yoghurt in fine sieve and leave to strain for 15 mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice tomatoes. Combine vegetables with yoghurt and seasonings. Chill. Chop coriander leaves. When vegetables are cooked and a thick sauce has formed, add coriander and lemon juice to taste.

Indian Lentil & Vegetable Stew (Mjeddrah)

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3 c Water
8 oz Dried lentils (1 1/4C)
2 md Potatoes, peeled, 1" cubes
1 md Onion, chopped
1 Stalk celery, chopped
2 Cloves garlic, fine chop
1 tb Finely snipped parsley
1 tb Instant beef bouillon
1 ts Salt
1 ts Ground cumin
2 md Zucchini, 1/2-in slices
Lemon wedges


Lentils come in a rainbow of colors: red, yellow, orange, green and brown. Choose any of them for this vegetable stew. Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook until lentils are almost tender, about 30 minutes. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook until potatoes are tender, about 20 minutes. Stir in zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes. Serve with lemon wedges.