Braised Curried Beef

INGREDIENTS:

1 lb. beef chuck
4 round onions
2 slices ginger
1 tbsp. sherry
1 tbsp. water
1 tsp. sugar
1 1/2 c. stock
2 tbsp. oil
1/2 tsp. salt
2 to 3 tbsp. curry powder
1 tbsp. cornstarch
3 tbsp. water

DIRECTIONS:

Cut beef into 1 inch cubes Mince ginger, combine with sherry, water and sugar and hold for use later. Cut onions into 1/2 inch strips. Heat stock to below boiling point. Heat oil in a heavy pot, add salt, then beef, coating beef with hot oil. Add onions and curry powder and brown beef on all sides, stirring to blend curry powder with the meat and onions. This should take 2 to 3 minutes. Add ginger-sherry mixture and cook 2 more minutes. Add heated stock; cover tightly and simmer 45 minutes. Blend cornstarch and water and add to thicken. Serve hot.

VARIATION: Add 1 pound of cubed potatoes (raw) in step 4 (along with the onions).

Beth Behling’s Curry Chicken &Dumplings

INGREDIENTS:

1 lb. lentils
1 sm. onion
1 tbsp. garlic powder
Salt (to taste)
Pepper (to taste)
1 tsp. curry
Whole chicken

DUMPLINGS:

1 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 to 3/4 c. water

DIRECTIONS:

Cook lentils and onion, garlic, salt and pepper. Add curry just before you add chicken. Bring all to boil, cooking about 1/2 hour or until chicken is done.

Mix your dumpling mix together in separate bowl. Drop into boiling water about 1 tablespoon size balls. Let cook another 10 minutes. There you have the best chicken and dumplings ever from the West Indies. Serves 8 to 10.

Beef Curry

INGREDIENTS:

1 1/2 lbs. stewing beef
4 white onions
4 med.-sized potatoes
1 1/2 tbsp. oil
1 tsp. curry (or more to taste)
1 tsp. salt
1 1/2 c. water

DIRECTIONS:

Cut the beef, onions and potatoes into chunks. Saute the onions for a few minutes with oil, curry and salt. When the onions are lightly browned, add the beef. Mix well and cook for 3 minutes. Add water. Cover and simmer for about 1 1/2 hours or until the beef is tender, adding the potatoes for the last 40 minutes of cooking. Serves 4.

Beef Curry With Onions

INGREDIENTS:

2 tbsp. curry powder
1/2 clove garlic, peeled & chopped
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 thin slice gingeroot or preserved ginger
2 lbs. beef cubes
4 sm. onions, peeled & cut in thin strips
3 tbsp. soy sauce
1 c. beef bouillon
2 tbsp. cornstarch
1/4 c. cold water
6 c. hot cooked rice

DIRECTIONS:

Stir curry powder in center of a large heavy frying pan over heat. When very hot, add garlic; mash it and stir oil in a little at a time. Add salt, pepper and ginger. Mix well. Add meat, stirring well. Add onions, stir and cook until onions are tender. Add soy sauce and bouillon or hot water. Cover pan, bring to boiling, cook 5 minutes or until meat is tender. Mix cornstarch and water together; stir into meat mixture. Cook and stir until sauce thickens. Serve hot on a mound of hot rice. Serves 6.

Beef Curry

INGREDIENTS:

2 tbsp. butter
2 med. onions
1 1/2 lbs. ground chuck or top sirloin
1/2 tsp. crushed red pepper to taste
1 c. canned, peeled Italian tomatoes
1 1/2 tsp. salt
Ground pepper to taste
2 1/2 tsp. curry powder
1 tbsp. ground coriander
1 (10 oz.) pkg. frozen peas (optional)

DIRECTIONS:

Melt butter and add onions; cook until onions wilt. Add meat, salt, pepper, curry powder, coriander and red pepper flakes. Break up meat and cook 10 minutes. Add tomatoes. Cover and simmer for 20 minutes. If with peas, add, cover and simmer another 7 minutes. Serve with rice. Yields: 4 to 6 servings.

Tandoori Chicken

INGREDIENTS & DIRECTIONS:

This East Indian dish requires little attention, yet always a hit with dinner guests. Marinate the chicken overnight to prepare the next day.

Preparation: 10 minutes, plus 4 hours marination. Cooking: 26 minutes. 1 med. yellow onion, chopped 1 tbsp. minced fresh ginger or 1/4 tsp. ground ginger 2 cloves garlic, minced 1 tbsp. lime juice 1 1/2 tsp. ground coriander 1/2 tsp. ground cumin 1/4 tsp. ground cardamom 1/4 tsp. turmeric 1/8 tsp. cayenne pepper 1 (2 1/2 to 3 lb.) chicken, quarter and skin Lime juice (optional)

In an electric blender or food processor, combine the yogurt, onion, ginger, garlic, lime juice, coriander, cumin, cardamom, turmeric, and cayenne pepper; whirl for 30 seconds. Place the chicken in a 9×13x2 inch baking pan, add the yogurt mixture, then cover and refrigerate at least 4 hours, turning occasionally.

Heat the broiler and lightly grease the rack. Place the chicken on the rack and broil 7 inches from the heat for 8 minutes or until browned; turn and broil 8 minutes longer.

Reduce the heat to 325 degrees. Transfer the chicken to a greased 9×13x2 inch baking pan. Cover with foil and bake in the oven about 10 minutes or until the juices run clear when the chicken is pierced with a sharp knife.

Transfer to a warm platter and garnish, if desired, with lime slices. Serve with rice. Serves 4.

Tandoori Chicken

INGREDIENTS:

MARINADE:

1 pt. yogurt
1/2 c. white vinegar
1 1/2 tbsp. ground cumin
1 tbsp. red chili powder
1 tbsp. garam masala
1 tbsp. salt
2 tbsp. freshly ground black pepper
4 chickens, cut up and skinned
1/3 c. red color, optional
1 heaping tbsp. garlic/ginger paste or 4 garlic cloves, mashed, 1 piece fresh ginger (size of walnut), minced
1/2 c. oil

DIRECTIONS:

Mix all ingredients well in a large pan, deep enough to hold 4 chickens. Make 3 deep gashes with sharp knife into each breast, 1 long gash down legs and 3 gashes on thighs.

Marinate the chicken halves for at least 6 hours and preferably overnight, turning the pieces occasionally to coat them well. When ready to cook the chickens, remove them from the marinade.

Preheat oven to 500 degrees for at least 1/2 hour. Put the chicken in a shallow pan, breast side up. Roast until crusty, about 20 minutes. Turn over and roast 10 minutes more. The chicken should be deeply crusted but never scorched. Serves 6-8.

COOKING ON A CHARCOAL GRILL: Wipe the grill with a bit of oil so that the chicken will not stick. Brush the chicken with the marinade and sprinkle with lemon juice. Grill until chicken is golden red, about 15 minutes. Turn and grill until the second side is golden, about 10 minutes, basting once with lemon juice.

TO SERVE: Put the chicken on a large heated platter, on a bed of lettuce leaves. Decorate down the center of the platter with thin lemon wedges and thin slices of red onion.

Tandoori (Oven) Chicken

INGREDIENTS:

1 fryer or broiler chicken (1 inch) piece ginger
6 flakes garlic
1 lime
1 c. yogurt
1/4 tsp. red chili powder
1 tsp. salad oil
1/2 tsp. orange color
Salt to taste

DIRECTIONS:

Skin chicken. Wash well. Cut slits lengthwise over breast portion and breathwise over leg.

Apply salt all over. Sprinkle lime juice and set aside. Beat the yogurt, add spices and mix well. Add salad oil and color, then pass through a fine sieve.

Smear the batter all over the body of the chicken and well inside the slits. Soak in batter and leave in the refrigerator for 12 hours.

Remove the chicken from batter and drain. Pour melted fat or salad oil over and wrap in aluminum foil. Roast until nearly done. Then remove foil and brush over with oil and the batter and finish in the oven.

Serve hot with spring onion and pieces of lime.

Tandoori Style Chicken

INGREDIENTS:

1/2 c. chopped onion
1 clove garlic, crushed
1 tbsp. oil
2 tsp. each curry & chili powder
1 c. plain yogurt
1 (3 lb.) chicken (broiler fryer)
Cut up lime slices
Coriander leaves

DIRECTIONS:

In a medium skillet saute onion and garlic in oil until onion is tender, stir in curry and chili powders. Remove from heat. Blend in yogurt. Pour over chicken in shallow dish and cover. Chill several hours or overnight. Remove chicken, reserve remaining marinade. Place skin side down on lightly greased broiler pan rack. Broil 6 inches from heat source 15 minutes. Basting occasionally remaining marinade.

Grilled Chicken Thighs Tandoori

INGREDIENTS

* 2 (6 ounce) containers plain yogurt
* 2 teaspoons kosher salt
* 1 teaspoon black pepper
* 1/2 teaspoon ground cloves
* 2 tablespoons freshly grated ginger
* 3 cloves garlic, minced
* 4 teaspoons paprika
* 2 teaspoons ground cumin
* 2 teaspoons ground cinnamon
* 2 teaspoons ground coriander
* 16 chicken thighs
* olive oil spray

DIRECTIONS

1. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
3. Preheat an outdoor grill for direct medium heat.
4. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
5. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Lamb Madras Curry

INGREDIENTS

* Curry Paste
* 1 1/2 tablespoons coriander seeds
* 1 1/2 teaspoons cumin seeds
* 1/2 teaspoon salt
* 5 whole dried red chile peppers
* 6 fresh curry leaves
* 3 tablespoons garlic paste
* 2 teaspoons ginger paste
*
* 1 1/2 teaspoons ground turmeric
* 2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
* 1/2 cup ghee (clarified butter), melted
* 1/4 cup vegetable oil
* 4 onion, sliced 1/4 inch thick
* 1 (13.5 ounce) can coconut milk
* 2 cups water, divided
* 1 teaspoon fennel seeds
* 6 cardamom pods
* 1 cinnamon stick
* 1 1/2 teaspoons garam masala
* 1 teaspoon sugar
* 3 tablespoons warm water
* 1 tablespoon tamarind paste

DIRECTIONS

1. Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
2. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
3. Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
4. When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw

INGREDIENTS

* 6 medium boneless, skinless chicken breasts (about 2 pounds), tenderloins cut or pulled away, and breasts pounded lightly with fist to a more-or-less even thickness
* 4 teaspoons ground coriander
* Salt
* 6 tablespoons Major Grey Chutney
* 1 lime, quartered
* 6 tablespoons frozen limeade concentrate
* 1/4 teaspoon hot red pepper flakes
* 1/4 teaspoon ground ginger
* 1 1/2 tablespoons vegetable or canola oil
* 1 (15 ounce) package broccoli slaw
* 3 medium green onions, thinly sliced
* 1 large carrot, coarsely grated
* 1/4 cup chopped fresh cilantro

DIRECTIONS

1. Adjust oven rack to position closest to broiler element, and turn on high. Mix coriander, a generous sprinkling of salt and the chutney in a medium bowl, then add chicken breasts (and tenderloins), and toss to coat with sauce. Place chicken, skinned side up, on a wire rack set over a foiled-lined pan; broil without turning until chicken is cooked through and spotty brown, about 8 minutes.
2. While chicken breasts cook, whisk limeade concentrate (no need to thaw) with pepper flakes and ginger, and then whisk in oil. Place broccoli slaw, green onions, carrot and cilantro in a clean medium-sized bowl and add dressing; toss to coat.
3. Remove chicken and transfer to serving platter. Squeeze lime juice over chicken to taste, and serve with slaw.
4. For lunch, pack chicken and slaw in separate leakproof containers. Warm chicken in microwave, or serve the chicken and slaw at room temperature.

Chicken Fry

INGREDIENTS

* 2 tablespoons vegetable oil
* 1 pound skinless, boneless chicken breast halves
* 1 onion, sliced
* 1 teaspoon ginger garlic paste
* 2 green chile peppers, chopped
* 3 teaspoons ground coriander seed
* 1 teaspoon garam masala
* 1/2 teaspoon ground turmeric
* 1 teaspoon chili powder
* 1 pinch ground nutmeg
* 1 tablespoon fresh chopped cilantro, for garnish
* salt to taste

DIRECTIONS

1. Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with cilantro if desired, and serve.

Tandoori Chicken I

INGREDIENTS

* 1 (2 to 3 pound) chicken, skinned and quartered
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 4 teaspoons ground allspice
* 2 tablespoons plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 2 tablespoons distilled white vinegar

DIRECTIONS

1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13×9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Mango Chutney Cheese Ball

INGREDIENTS

* 11 ounces cream cheese, at room temperature
* 1 cup golden raisins
* 1 (2.1 ounce) package cooked bacon, diced
* 1 bunch green onions, chopped
* 3 tablespoons sour cream
* 1 (9 ounce) jar mango chutney

DIRECTIONS

1. In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
2. To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.

Kaddu Ka Shorba

Ingredients

Pumpkin (ripe) 1 kg
Green chillies 2
Garlic Cloves (optional) 3-4
Bay leaf (optional) one
Cumin seeds ¼ tsp
Coriander seeds ¼ tsp
Red Chilli whole (optional) one
Ghee/oil for tempering 1 tsp
A pinch of asafetida
A sprig of fresh coriander
Salt to taste

Description

Skin and cut pumpkin in large pieces. Boil with the bay leaf and chillies in a pressure cooker just enough to render pulping easy. Remove the bay leaf and discard. Puree in a blender. Put in a saucepan along with one litre of water. Stir in the salt and bring to boil then reduce heat and continue to cook for about 10 minutes on low flame.
Heat the ghee/oil in a ladle. Add asafoetida and when it dissolves, the seeds and when these begin to splutter the whole red chilli. When the chilli become shiny pour the tempering over the soup. If not dieting, do please indulge and add that sinful dollop of butter. Garnish with fresh coriander and don’t wait for the guests.

Cabbage Thoran

INGREDIENTS:

* Cabbage - 1/3 - 1/2, cut into thin long.
* green chilli - 2 or 3, cut round, 0.5cm thick.
* desicated/shredded coconut - 1/2 cup.
* turmeric powder - a pinch
* onion - 1/3, cut into small pieces
* oil, mustard seeds, salt
* Curry leaves –> optional

DIRECTIONS:

Mix cabbage, turmeric, green chilli, onion, salt, coconut, curry leaves, and a few drops of oil together in a vessel, with your hand or a spoon (hand is better).
Heat the oil, fry mustard seeds, and add this mixture to it, stir well, cover it and cook in a low flame.
Give a stir once a while, and it is ready!
(Add a pinch of cummin powder too [when you mix] if you like.)

Cabbage with Coconut

INGREDIENTS:

* Shredded Cabbage — 3 cups
* Mustard Seeds — 1/4 tsp.
* Grated Fresh Coconut — 1 cup
* Green Chilies — 2 medium
* Coriander Leaves — 1 tsp.
* Cooking Oil — 4 tbsp.
* Sugar — 1 tsp.
* Salt to taste

DIRECTIONS:

In a pot add one cup of water to shredded cabbage, sugar and salt, cover with lid, and boil until water evaporates.

In a skillet heat oil and add mustard seeds.
When they pop, add sliced green chilies and coriander leaves.
After two minutes add grated coconut and fry for two more minutes.
Next add cabbage and stir for 10 minutes on medium heat.

Goes well with white rice.
It’s also good as a stuffing for dumplings, or to mix in vegetable salads.

Cabbage with Mustard Seeds

INGREDIENTS:

Adapted from “The Great Curries of India” by Camellia Panjabi (Simon & Schuster, 1995)
by the Los Angeles Times Test Kitchen.

* 1 (14- to 16-ounce) head cabbage
* salt
* water
* 1/4 cup vegetable oil
* 1/3 tsp mustard seeds
* 1 serrano chile, chopped
* 1 tsp minced ginger root
* 10 curry leaves, optional
* 1/4 to 1/2 tsp sugar

DIRECTIONS:

Note: Most of you probably don’t have a curry (kari) plant in your back yard like I do.
But you can usually get the dried leaves (and sometimes the much superior fresh leaves) from an Indian grocery.

Shred cabbage and soak in salted water to cover 15 minutes.
Drain.
Heat oil in large skillet over medium-high and add mustard seeds.

When seeds crackle, add chile, ginger and curry leaves.
Saute 1 minute.

Add cabbage, salt and sugar to taste.
Saute, mixing all ingredients well.
Cook uncovered over low heat, stirring occasionally, until done to preferred consistency.

Makes 4 servings.

Fried Cabbage

INGREDIENTS:

* 1/2 head green cabbage
* 1/2 green pepper, chopped fine
* 3 T oil
* 1/2 tsp black mustard seeds
* 1/4 tsp each cayenne, tumeric, ground cumin, and ground coriander
* 1 clove crushed garlic
* 1 tsp salt
* 2 tsp lemon juice

DIRECTIONS:

Cut cabbage into fine shreds as you would for coleslaw.

Heat oil over moderate heat in a heavy frying pan.
Add green pepper and mustard seeds.
When seeds stop popping, add cabbage and stir.
Add rest of spices and salt while still stirring.
Keep stirring till spices mix in well with cabbage.

Cook cabbage 15-20 min. stirring occasionally to keep it from sticking.
When done, remove from heat and squeeze lemon juice over it.

Geetha’s Cabbage Porial

INGREDIENTS:

* 1 small head green cabbage
* 2 tablespoonsoil
* 1 teaspoon split peeled urad dal
* 12 curry leaves
* 1 teaspoon minced ginger root
* 1 onion — chopped
* 2 to 3 serrano chiles
* water
* 1/4 teaspoon tumeric
* salt
* ground hot red chile or balck pepper — optional
* Quarter cabbage. Remove core and discard. Shred leaves.

DIRECTIONS:

Heat oil in wok. Add dal and curry leaves and fry a few moements, add ginger, then onion and cook until onion is tender, about 10 minutes.

Add serrano chiles, then shredded cabbage.
Cook unil cabbage is tender about 15 minutes.
Add water 1 tablespoon at a time as needed to keep cabbage moist.
Season withtumeric and salt to taste.
Add ground chile or pepper if spicy taste is desired.

Makes 4 or 6 servings.

Spicy Fried Cabbage

INGREDIENTS:

* 4 Tabl. oil
* 1 large onion, finely sliced
* 2-3 fresh green or red chillies, seeded & sliced
* 2 cloves garlic, finely minced
* 1 teas. finely grated ginger
* 1 teas. ground tumeric
* 1 1/2 teas. salt, or to taste
* 2 Tabl. desiccated coconut

DIRECTIONS:

Shred cabbage coarsely.
Heat oil in a large saucepan and fry the onion and chillies until soft.
Add garlic and ginger and fry, stirring, until golden.

Add tumeric and cabbage, fry and toss cabbage in the mixture, then cover and cook over low heat for 10-15 mins. or until cabbage is tender but not too soft.

Sprinkle with salt and mix well; then add coconut and stir to mix thoroughly.
If there is any liquid in the bottom of pan, leave cover off and stir over medium heat until all the liquid is absorbed.

Serve as an accompaniment to rice and curries.
Yield: 6 servings

Southern Sweet Potato Bread with Pecans

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1 cup white sugar
* 2 eggs, beaten
* 1/2 cup vegetable oil
* 2 tablespoons milk
* 1 cup cooked and mashed sweet potatoes
* 1 cup chopped pecans
* 1/2 cup golden raisins

DIRECTIONS

1. Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8×4 inch loaf pan.
2. In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
3. Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

Sweet Potato Pecan Waffles

INGREDIENTS

* 1 cup canned sweet potato puree
* 3 egg yolks
* 1 cup milk
* 1 1/2 cups cake flour
* 1 tablespoon baking powder
* 1 tablespoon white sugar
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 1/4 cup chopped pecans
* 3 egg whites
* 3 tablespoons butter, melted
* 2 tablespoons pecans, chopped

DIRECTIONS

1. Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
2. Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
3. Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
4. Cook in a hot waffle iron. Garnish with more chopped pecans.

Sweet Potato Pancakes

INGREDIENTS

* 1 pound sweet potatoes, peeled
* 1/2 cup all-purpose flour
* 1 teaspoon baking powder
* 2 teaspoons white sugar
* 1 teaspoon brown sugar
* 2 teaspoons curry powder
* 1 teaspoon ground cumin
* 2 eggs, beaten
* 1/2 cup vegetable oil for frying
* 1/2 cup milk

DIRECTIONS

1. Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
2. Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

Chrysanthemum Sweet Potatoes

INGREDIENTS

* 6 medium sweet potatoes, peeled and cubed
* 1/4 cup crushed pineapple, in juice
* 1/4 cup honey
* 3 tablespoons butter, melted
* 1/2 teaspoon grated lemon zest
* 1/2 cup chrysanthemum petals

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. Place the sweet potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain.
3. Mash potatoes with pineapple, honey and butter using a whisk or electric mixer until smooth and creamy. Stir in the lemon zest and chrysanthemum petals. Transfer to the prepared baking dish.
4. Bake for 20 to 30 minutes in the preheated oven, until hot and fragrant.

Sweet Potato (Kumara) Wedges

INGREDIENTS

* 2 teaspoons vegetable oil
* 1/4 cup all-purpose flour
* 1 teaspoon paprika
* 1 teaspoon mustard powder
* 1 pinch salt
* 1/2 teaspoon ground black pepper
* 4 large sweet potatoes, cut into wedges

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
2. In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
3. Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

Indian Meatloaf

INGREDIENTS:

1 lb. ground beef
1 lb. ground pork
4 c. corn flakes
1 c. cream style corn
1 c. cooked tomatoes
1/4 c. green peppers, chopped
1/4 c. chopped onion
1/4 c. fresh parsley flakes
2 tsp. salt
1/2 tsp. sage
1/8 tsp. black pepper
1 tsp. Worcestershire sauce

DIRECTIONS:

Mix all ingredients thoroughly. Make into loaf and place in square pan. Bake at 350 degrees for 1 hour. If you would like you may put bacon strips on top of loaf after cooking for 30 minutes.

Indian Melon Salad

INGREDIENTS:

2 c. chicken breasts, poached and cut into 1/2 x 1/2 inch pieces
1 c. canned water chestnuts, cut into pieces
1 1/2 c. fresh green grapes, halved
1/2 c. celery, diced
1/2 c. (7 oz.) slivered almonds, toasted
4 honeydew melon “rings”

DIRECTIONS:

Place chicken breasts, a couple slices of onion, a carrot and a stalk of celery in a fry pan barely covered with cold water. Cover with a lid and simmer very slowly until tender. Drain, discard vegetables and cut up chicken and chill.
Toast almonds by putting in a single layer on a pan and putting them under the broiler until lightly toasted (golden brown). Cool.

For melon rings: cut about 2 inches off the end of the melon. Scoop out the seeds. Cut four, 1 inch slices into “rings”; cut off rind with a sharp knife. Chill.

Cut up the water chestnuts, grapes and celery and combine with the chicken. Add almonds just before serving. Toss with a dressing of:

INGREDIENTS:

2/3 c. mayonnaise
1/2 tsp. curry powder
1 tsp. soy sauce
1/4 tsp. salt

DIRECTIONS:

To assemble: put a melon ring on each plate and fill the center of the rings with the chicken mixture. Garnish with a cluster of grapes dipped in sugar.
Serve with hot rolls, iced tea and lemon sherbet with tea cookies for dessert.

Indian Mulligatawney

INGREDIENTS:

1 tbsp. oil
2 tbsp. butter
3/4 c. chopped onion
3/4 c. chopped carrot
3/4 c. chopped celery
2/3 c. chopped green pepper
1/2 c. chopped turnip
3/4 c. chopped apple
2 tsp. salt
1/2 tsp. crushed red pepper
1 1/2 tsp. curry powder
6 c. chicken stock
1 tbsp. cornstarch
1/4 c. cold water
1/4 c. tomato paste
2 c. diced cookie chicken
1 1/2 c. pureed garbanzo beans (canned)
Chopped parsley

DIRECTIONS:

Heat oil and butter in saucepan. Add chopped vegetables and apples, salt, red pepper and curry powder. Cook, stirring frequently, until onions are almost tender. Meanwhile, heat stock to boiling point. Make a smooth paste of cornstarch and water. Add to stock, stirring constantly, until stock returns to boil.
Add vegetables and remaining ingredients, except parsley. Heat to serving temperature. Serve garnished with parsley. NOTE: Salt can be reduced or eliminated.

Indian Nutmeg Cake

INGREDIENTS:

2 c. sugar
3/4 c. bacon drippings
1 1/2 c. raisins
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. salt
3 1/2 c. flour
1 tsp. soda
2 tsp. baking powder
1 c. chopped walnuts

DIRECTIONS:

Combine sugar, bacon drippings, 2 cups water, raisins, salt and all spices in 1 quart saucepan. Boil 5 minutes, stirring occasionally. Cool. Sift flour, soda and baking powder together. Add to raisin mixture. Add walnuts. Beat well. Pour batter into greased and floured 12 x 14 inch pan. Bake at 350 degrees for 40 minutes. Cool. Frost with powdered sugar.

Indian Pea Soup

INGREDIENTS:

4 oz. potatoes, peeled or diced
3 oz. onion, peeled and coarsely chopped
2 pt. chicken stock
3/4 inch cube, fresh ginger, peeled
1/2 tsp. ground coriander seeds
2 tsp. ground cumin seeds
5 tbsp. chopped fresh coriander
10 oz. shelled peas
3/4 tsp. salt
1/2 tsp. ground roasted cumin seeds
1/4 pt. heavy cream
1 tbsp. lemon juice

DIRECTIONS:

Combine the potato, onion, chicken stock, ginger, ground coriander and ground cumin in a pot and bring to the boil. Cover, turn heat low and simmer for 30 minutes. Fish out ginger and discard. Add fresh coriander, peas, salt, lemon juice and roasted cumin. Bring to boil and simmer 2 to 3 minutes until peas are tender. Pour into blender and blend until smooth. Put soup into a clean pot. Add cream and bring to a simmer and heat through. Serve 5 or 6.

INDIAN CHICKEN CURRY

Ingredients:

1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil


Directions:

Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.

CHICKEN CURRY INDIAN STYLE

ingredients:

3 1/2 lb. chicken
6 tbsp. natural yogurt
2 med. onions, grated
1/2 tsp. fresh ginger, grated
1 tsp. turmeric powder
1/4 tsp. cayenne pepper
1 1/2 tbsp. cooking oil
1/2 tsp. cumin seeds
2 1/2 tsp. salt to taste
2 med. potatoes, peeled and halved (depend how many pieces you want to serve per person)


Directions:

Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.

Heat oil in the saucepan. Fry potatoes until they are golden brown. Keep them aside. Fry cumin seed in the same oil for a minute or so. Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.

Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.

NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup of water and cook over medium heat until chicken is tender.

ASHA'S INDIAN CURRIED TURKEY

Ingredients:

3 c. cooked turkey, cubed
1/4 c. chopped onions
1 tsp. sugar
1 1/2 c. water
2 tbsp. Indian/Jamaican curry seasoning
1 lg. cast iron fry pan


Directions:

Heat fry pan until hot. Add sugar and heat until melted and brown. Caution: This process will create a great deal of smoke.

When sugar turns brown liquid add onions and meat and toss continuously. Turn heat to very low. Add water and curry. Stir completely. Cook medium low 20 to 30 minutes. Serve over white rice. If meat sauce is thin, add more curry seasoning. If too thick, add more water.

CHICKEN CURRY (INDIAN OR MALAY)

Ingredients:

1 whole chicken (3 lbs.)
2 med. yellow onions, chopped
4 cloves garlic, minced
2" piece of ginger, minced
2 tomatoes, chopped
1 tsp. yellow mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric
3" stick cinnamon
2 c. chicken stock
2 tbsp. curry powder
1 tsp. gharum masala
1 c. coconut milk (opt.)


Directions:

Cut the chicken into pieces and brown in oil. Remove and add chopped onion. Saute until tender. Add garlic and ginger, make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to "pop". Add the turmeric and curry powder and stir constantly to prevent any sticking. Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder). Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). Add the chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is cooked (approximately 45 minutes). Stir in the gharaum masala and serve with white rice.

If you want a smoother, Malay style curry, add the coconut milk with the chicken broth.

For a more authentic curry, either make your own curry powders and marsala or use some Sheerwood, Madras, or some other Indian or British brands.

INDIAN STYLE LAMB CURRY

Ingredients:

4-5 lbs lamb cut into 1" square cubes
6 tbsp oil
1 med onion chopped coarsely
1 whole bulb garlic (approx 15 cloves) minced
3 tsp salt (more if desired, but start with this)
3 tsp tumeric powder (yellow curry powder)
6 tsp Masala powder (allspice)
1 bunch cilantro
fresh chilies (start with little bit, add to desired heat)
3 med potatoes, peeled and quartered
the leaves from 1 stem of curry leaves (optional)
4 cups water


Directions:

You may have to find an East Indian store and show them this recipe for them to know what you need.

In a large cooking pot on medium/high heat, add the oil, and heat until oil is hot, add onions, and fry until light brown.

Stir in tumeric powder, and 30 secs later add the garlic and chilies. Mix for about 1 min, add the curry leaves (make sure no stems), and stir in the lamb.

Add the Masala powder and salt and mix. Cook covered for about 5 mins.

Add the water, then cover and cook for 20 minutes. Add the potatoes, and cook another 20 minutes covered.

Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.

If needed, cook longer until the desired result.

Garnish with cilantro, serve over rice (basmati is best) and that's it.

This is the basic recipe, and measurements are also approximate, if the sauce thickens too fast during cooking then add water till the desired result.

The sauce, when it's finished should be the same thickness as pancake batter, or clam chowder.

Lamb Curry

INGREDIENTS:

150g of butter
1lb diced lamb (chicken or vegetables are good but not as good as lamb)
1 onion finely chopped
1 whole medium sized bulb of garlic (i.e. all the cloves)sliced very thinly
6 fresh green chillies (seeds in)sliced
1tsp coriander seeds
1tsp cummin seeds
6tsp turmeric
1tsp salt
one 240g tin of chopped tomatoes
garam masala

DIRECTIONS:

Roast the coriander and cummin seeds in a dry skillet or heavy bottomed pan until aromatic then grind to a powder.

Melt the butter in a deep wide pan.
Fry the onion slowly for a minute or two.
Add the garlic, Chillies and salt and fry for a while longer until the onion and garlic just start to brown.
Turn the heat up slightly and add the meat, stir until sealed and begining to brown.
Add the turmeric, coriander and cummin mix and stir for a minute then add the tomatoes and stir.
When boiling put a lid on the pan and reduce heat to a slow simmer for 30 minutes, stirring every now and then. If it begins to stick to the pan add a dash of water and stir.

While the main dish is simmering make The Garam Masala. You could use bought garam masala but this recipe does wonderful things inside your nostrils
Take
1 inch cinnamon stick
3 Cloves
3 Black Pepper corns
The seeds of 2 black cardamon pods
2tsp Black cummin seeds.
Roast all the ingredients in a dry skillet or heavy bottomed pan until aromatic then grind to a powder

After 30 minutes of simmering the sauce should have thickened slightly.
Remove from the heat and add 1Tsp of garam masala and stir well.

Serve garnished with chopped fresh coriander

The Worlds best Chicken Curry (Probably)

INGREDIENTS:

1 1/2 tablespoons of grainy french mustard
1 1/2 teaspoons of ground cumin
3/4 teaspoon of ground turmeric
1 teaspoon of cayenne pepper
1 teaspoon of salt
i teaspoon of red wine vinegar
3 tablespoons of vegetable oil
1 large onion cut into fine half rings
2 teaspoons of lazy garlic or similar
4 chicken breasts cubed
400 ml tinned coconut milk
4 tablespoons of ground almonds

serve with:
(possibly) the worlds greatest rice detailed below:

DIRECTIONS:

Mix together the mustard, cumin, turmeric, cayenne, salt and vinegar in a bowl and mix well. Put the oil in a large non-stick pot or pan and set over a medium to high heat. When hot put in the onions and fry until light brown. Put in the garlic and fry for 30 seconds. Put in the paste from the bowl and fry for a minute. Put in the meat and fry for 5 minutes (or until it appears cooked on the outside. Add the coconut milk and 75 ml of water. Add the ground almonds and stir. Simmer for 1 hour stirring frequently.

(Possibly) The Worlds Greatest Rice
Wash 2 cups of basmati rice and drain thoroughly. Chop up 1 large onion and fry in 6 tablespoons of vegetable oil until brown. Turn down the heat to medium and add the dry rice frying for 3 minutes stirring constantly. Add 2 chicken stock cubes and 2 and 2/3rds cups of boiling water stirring. Add 1 tablespoon of turmeric and 3 teaspoons of garam masala. Add 1 cup of raisins or sultanas and stir. Bring back to the boil and reduce heat to a minimum and simmer for 20 minutes with a tight fitting lid. Serve with the Worlds Greatest Curry.

Low fat Chicken Curry

INGREDIENTS:

1 tbsp oil
10g butter
3 cloves garlic, crushed
1 medium onion, finely chopped
2 tbsp garam masala
1 tsp ground coriander
½ tsp dried mint
570g boneless, skinless chicken breast, diced
200 ml water

DIRECTIONS:

Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.

Kebab Curry

INGREDIENTS:

1 kg minced lamb
30 g ginger root
4 green cardamon pods
2 tsp fenel
2-3 red peppers
1 egg
salt
1 l oil to deep fry

for the sauce-

400 g shallots
300 g celery root
4 cloves
4 tbsp coriander seeds
3 red chillis
50 ml veg. oil
1 cinnamon stick
1 tbsp curry powder

DIRECTIONS:

Peel ginger and grate. Break open cardamon capsules and empty seeds. Ground cardamon seeds and fenel. Chop red chillis.

Mix minced lamb with the egg, ginger, cardamon, fenel and chilli. Cool the mixture in the refrigerator for 30 min. Then form little meatballs. Leave them in the fridge for another 1 hour.

Sauce:
Chop shallots, peel celery and mince. Ground chilli, cloves and coriander. Heat oil in a pot. Add shallots, celery and brown for about 10-12 min. Add cloves, coriander, cinnamon, curry powder, chilli and after that tomatoes and yoghurt. Add chicken broth and boil for 10 min on low heat. Stir periodically and add salt and pepper.

Deep fry meatballs for 3-5 min. Put meatballs in the pot with the sauce and boil on low heat for about 20 min

Fish Curry

INGREDIENTS:

fish - 1 lb. cleaned catfish, cut to about 3/4 inch pieces
1tsp cumin+coriandar powder
salt
two chopped green chillis
1 chopped onion
minced garlic+ginger
1/4 tsp cumin seeds
1/2 tsp mustard seeds
chopped green coriander
two sliced tomatoes.

DIRECTIONS:

Coat the fish pieces with the spices. In a skillet or wide pan heat 1 tbsp oil and fry the fish pieces for about 2 min on each side. Remove and drain.

In the remainimg oil, sauté cumin+mustard seeds, garlic+ginger and onion, added in that order. Now add sliced tomatoes. Cook for 5 min. Add the fish pieces and simmer for about 10 min.

Broiled Curried Tomatoes

INGREDIENTS:

3/4 c. minced onion
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. curry powder
6 med. tomatoes, halved
1/4 c. butter, divided
2 tbsp. chopped fresh parsley

DIRECTIONS:

Combine minced onion, salt, sugar, and curry powder in a small bowl; stir well. Spread onion mixture evenly over tomato halves. Top each half with 1 teaspoon butter. Place tomatoes on rack of a broiler pan. Broil 6 inches from heat 8 to 10 minutes or until tomatoes are tender. Transfer tomatoes to a serving platter, and sprinkle with parsley. Yield: 12 servings.

Buffet Curried Rice

INGREDIENTS:

1 pkg. chicken flavor Rice-A-Roni
1 (14 oz.) jar marinated artichoke hearts, halved
Mayonnaise or salad dressing
Curry powder

DIRECTIONS:

Cook Rice-A-Roni according to package instructions but omit browning in butter. When tender remove from heat, stir in approximately 1/3 cup mayonnaise, some of the oil from the artichokes and curry powder to taste. More mayonnaise may be needed. Use marinade if desired for more flavor. Stir in cut up artichokes.

Spray 2 cup mold, pack rice mixture into mold. Chill, turn out on lettuce-lined plate. Garnish with cherry tomatoes and parsley. Serve cold or at room temperature.

Carrot Soup With Curry

INGREDIENTS:

4 c. stock or chicken broth
1/2 lb. carrots, peeled and cut into 1/4 inch thick slices
2/3 c. chopped onion
2 tsp. fresh ginger, minced
2 tsp. curry powder
1 clove garlic, minced
1/2 c. low-fat milk
1 tbsp. unsalted butter
White pepper to taste
1 tbsp. chopped fresh mint for garnish (optional)

DIRECTIONS:

Combine stock, carrots, onion, ginger, curry and garlic in a medium size pot. Cover and simmer over low heat for 20 minutes or until the carrots are tender. Puree the mixture in batches in a blender or processor until smooth. Return to the pot and stir in the milk and butter. Using just 1 tablespoon butter finishes off the soup so that it seems much richer than it actually is. Heat to a boil, garnish with mint and serve. Serves 4.

Cauliflower And Peas With CurriedAlmonds

INGREDIENTS:

1 lg. head cauliflower or 2 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen English peas
2 tbsp. butter, divided
2 tbsp. all-purpose flour
1 1/2 c. commercial sour cream
1 tsp. onion salt
1 tsp. curry powder
1/2 c. slivered almonds

DIRECTIONS:

Wash cauliflower and break into flowerets. Cook, covered in a small amount of boiling, salted water 8-10 minutes (do not overcook); drain well. Cook peas according to package directions; drain.

Melt 1 tablespoon butter in a heavy saucepan over low heat; add flour and stir well until smooth. Cook 1 minute, stirring constantly. Add sour cream; cook over low heat stirring constantly just until well heated.

Combine cauliflower, peas, sour cream mixture and onion salt; mix well. Spoon mixture into a lightly greased 1 1/2 quart casserole dish.

Melt remaining butter in saucepan; stir in curry powder and almonds. Cook over medium heat, stirring frequently until almonds are golden (3-5 minutes). Spoon over cauliflower. Bake at 325 degrees for 25 minutes.

Cauliflower Eggplant Curry

INGREDIENTS:

1 cauliflower
1 eggplant
1 c. peas
2 potatoes
1 tsp. black mustard seed
1/2 tsp. turmeric powder
2 to 4 tbsp. oil
1 tsp. curry powder
1 tsp. salt
1/4 c. water
1 tomato, chopped or 1 tbsp. tomato paste
Juice of 1 lemon

DIRECTIONS:

Remove thick stems of cauliflower and cut into small pieces. Separate carefully into flowerets and slice. Cut eggplant into 1/2 inch cubes. Heat oil in large, heavy pot with a lid. When hot add mustard seed and brown, covered. Be careful not to burn it. Stir in turmeric, curry powder and salt.

Add cauliflower and stir to coat with spices and oil. Add 1/4 cup water and eggplant. Cube potatoes and boil them separately until partially cooked before adding them.

Continue cooking over medium heat, adding 1 or 2 tablespoons of water from time to time, stirring gently. Peas should be added about 5 minutes before serving. At the last minute add a finely chopped tomato or tomato paste. Turn off heat and add lemon juice. The cooking time will depend on how crisp you like your vegetables. Serves 6 to 8.

Tandoori Chicken I

INGREDIENTS

* 1 (2 to 3 pound) chicken, skinned and quartered
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 4 teaspoons ground allspice
* 2 tablespoons plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 2 tablespoons distilled white vinegar

DIRECTIONS

1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13×9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings

INGREDIENTS

* 2 pounds spicy or mild Italian pork sausage
* 1/4 cup olive oil
* 3 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 1/2 teaspoons garlic powder
* 3/4 teaspoon ground ginger
* 3/4 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 8 lamb loin chops
* 1/2 cup plain yogurt
* 3 tablespoons red wine vinegar
* 12 chicken drumsticks, skin removed

DIRECTIONS

1. Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
2. In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
3. About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
4. Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
5. Arrange on a large platter and serve warm with couscous.

Tandoori Chicken Salad

INGREDIENTS

* 1 cup honey mustard dressing
* 1 1/2 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 (8 ounce) container mango yogurt
* 2 tablespoons garam masala
* 2 teaspoons lemon juice
* 4 (4 ounce) skinless, boneless chicken breast halves
* 1/2 red onion, thinly sliced
* 1/2 cup raisins
* 1/2 cup blanched slivered almonds
* 3/4 cup drained canned pineapple tidbits
* 8 cups mixed salad greens
* 4 sprigs fresh mint
* 4 wedges lime

DIRECTIONS

1. In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
2. In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
4. In a small bowl, mix together onion, raisins, almonds, and pineapple.
5. In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.

Tandoori Cornish Hens

INGREDIENTS

* 1 Cornish hen
* 1/2 teaspoon chili powder
* pinch of salt (optional)
* pinch of freshly ground black pepper (optional)
* 1 tablespoon fresh lime juice
* 1/3 cup fat-free plain yogurt
* 1 clove garlic, chopped
* 1/3 (1 inch) piece fresh ginger, coarsely chopped
* 1/3 small onion, coarsely chopped
* 1/3 teaspoon cumin seeds
* 1/8 teaspoon ground turmeric
* lime, cut into wedges (optional)
* fresh cilantro or parsley sprigs (optional)

DIRECTIONS

1. Thaw the hen if frozen. Rinse, remove the giblets and neck, and pat dry. Make several slits in the skin, then split the hen in half along the breastbone. Mix together 1/3 teaspoon of the chili powder, salt, pepper, and lime juice. Rub the mixture all over the poultry and set aside for about 15 minutes.
2. In a blender, puree the yogurt, garlic, ginger, onion, cumin, turmeric, and the remaining chili powder. Place the poultry pieces in a bowl and add the yogurt mixture. Mix well to coat all the pieces. Cover and refrigerate for at least 8 hours, turning occasionally.
3. Preheat the oven to 400 degrees F. Place the hen, skin side up, on a rack in a roasting pan. Spoon the yogurt mixture over it from time to time until thoroughly cooked, 45 to 60 minutes or until the hen is very tender. Test for doneness by pricking the skin of the thigh; the juice should run clear. Serve hot.
4. Remove the skin before eating, and garnish with lime and cilantro or parsley, if using.

Indian Tandoori Chicken

INGREDIENTS

* 2 pounds chicken, cut into pieces
* 1 teaspoon salt
* 1 lemon, juiced
* 1 1/4 cups plain yogurt
* 1/2 onion, finely chopped
* 1 clove garlic, minced
* 1 teaspoon grated fresh ginger root
* 2 teaspoons garam masala
* 1 teaspoon cayenne pepper
* 1 teaspoon yellow food coloring
* 1 teaspoon red food coloring
* 2 teaspoons finely chopped cilantro
* 1 lemon, cut into wedges

DIRECTIONS

1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Indian Mustard Fish

INGREDIENTS

* 3 tablespoons mustard seed
* 5 green chile peppers, diced
* 1/4 cup vegetable oil
* 4 medium onions, chopped
* 1 teaspoon chili powder
* 1 teaspoon ground turmeric
* salt to taste
* 1/3 cup water
* 2 pounds salmon, cut into chunks

DIRECTIONS

1. Place the mustard seed and chile peppers in a bowl, and mash together to create a fine paste.
2. Heat the oil in a skillet over medium heat, and cook the onions until golden. Mix in mustard and chile paste, chili powder, turmeric, and salt. Stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.

Traditional Chicken Curry

INGREDIENTS

* 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
* 1 tablespoon fresh lemon juice
* salt and pepper to taste
* 3 tablespoons olive oil
* 1 teaspoon cumin seed
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 1 teaspoon minced fresh ginger
* 1 (8 ounce) can peeled, chopped tomatoes
* 1 teaspoon chili powder
* 1/2 teaspoon ground turmeric
* 1 teaspoon garam masala
* 1/2 teaspoon ground cumin
* 1 pinch ground coriander
* 1/2 teaspoon paprika
* 3 tablespoons plain yogurt
* 2 medium potatoes, peeled and cut into 1 inch cubes
* 1 1/2 cups water
* 1 (5.5 ounce) can tomato juice
* fresh chopped cilantro, for garnish

DIRECTIONS

1. In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
2. Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
3. Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Chicken Stew With Coconut Milk

INGREDIENTS

* 1 pound skinless, boneless chicken breast, cut into bite-sized chunks
* 1 medium yellow onion, chopped or sliced
* 1 cup peeled potatoes, cut in 1-inch chunks
* 1 cup halved baby carrots
* 1 (9 ounce) package frozen baby lima beans
* 1/4 (12 ounce) can diced tomatoes
* 1 cup canned coconut milk
* 1 cup fat-free, reduced-sodium chicken broth
* 1 tablespoon cumin
* 1 tablespoon curry powder
* Salt and pepper to taste
* 1/4 teaspoon hot sauce (such as Tabasco), or to taste
* Parsley or cilantro for garnish

DIRECTIONS

1. Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings

INGREDIENTS

* 2 pounds spicy or mild Italian pork sausage
* 1/4 cup olive oil
* 3 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 1/2 teaspoons garlic powder
* 3/4 teaspoon ground ginger
* 3/4 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 8 lamb loin chops
* 1/2 cup plain yogurt
* 3 tablespoons red wine vinegar
* 12 chicken drumsticks, skin removed

DIRECTIONS

1. Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
2. In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
3. About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
4. Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
5. Arrange on a large platter and serve warm with couscous.

Fried Curry Chicken

INGREDIENTS

* 1 1/2 cups plain yogurt
* 3 tablespoons lemon juice
* 3/4 teaspoon curry powder
* 3/4 teaspoon onion powder
* 3/4 teaspoon salt
* 3/4 teaspoon garlic powder
* 1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
* 3/4 cup dry bread crumbs
* 1/4 cup all-purpose flour
* 1/2 cup unsalted butter

DIRECTIONS

1. In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder. Set aside 1 cup of the mixture to use as a dipping sauce. Place the chicken in the bowl, and coat with the mixture. Marinate in the refrigerator 8 hours or overnight.
2. In a bowl, mix the breadcrumbs and flour. Dredge the coated chicken in the breadcrumb mixture.
3. Melt the butter in a skillet over medium-low heat. Discard remaining yogurt mixture. Fry the coated chicken in the skillet 15 minutes, or until juices run clear. Serve with the reserved dipping sauce.

Cauliflower with Ginger, Garlic & Green Chillies

INGREDIENTS:

Serves 2-3

* 3 garlic cloves
* 1 x 2.5-cm (1-inch) cube fresh root ginger
* 1 medium head cauliflower (300g, 11oz prepared weight)
* 1 tsp sunflower oil
* 1/2 tsp cumin seed
* 1/2 tsp mustard seed
* 1-3 hot green chillies, left whole
* 1/4 tsp salt
* freshly-ground black pepper
* 1/2 tsp garam masala
* chilli powder to taste (optional)

DIRECTIONS:

1. Peel and finely chop the garlic and ginger.
Cut the cauliflower into florets.
Don’t chop the chillies!

2. Heat a wok, and add the oil.
When oil is hot, add the cumin and mustard seeds, and stir.
As soon as the mustard seeds begin to pop, add the garlic, ginger, cauliflower and chillies.

3. Stirfry for 5-7 minutes until the cauliflower is lightly browned, adding a tiny drop of water if it begins to stick.

4. Sprinkle in the salt, pepper, garam masala and chilli powder (if using).
Mix well, add 4 tbsp water, cover and cook for 2 minutes until cauliflower is done to your liking.

Cauliflower & Peas Fry

INGREDIENTS:

* 2 cups diced cauliflower
* ½ cup green peas - fresh or frozen
* 1 tsp salt
* 1 small green chilli - minced
* 4 -5 drops lime juice
* ¼ tsp cumin seeds
* ¼ tsp black gram
* 1 tblsp vegetable oil
* cilantro leaves

DIRECTIONS:

Keep a medium-sized skillet on heat, add olive oil.
When the oil becomes hot, add minced chilli, cumin seeds and black gram.
Fry for 2 minutes, until the black gram becomes a little brown.
Add diced cauliflower and peas and mix well.
Cover and cook for about 6 minutes.
Then add salt and slowly cook for 5 minutes until the vegetables are all done.
Remove from heat, add the lime juice and mix well.
Garnish with cilantro leaves and serve hot.

Baigan Ka Bhartha

INGREDIENTS:

* 1 large eggplant, about 2 pounds (1 kg), peeled and cut into 2-inch (5 cm) cubes
* 1/2 cup oil
* 2 onions, coarsely chopped
* 4 tomatoes, coarsely chopped
* juice of 1/2 lime
* salt and freshly ground pepper to taste
* Dry Masala:
* 1 teaspoon paprika
* 1/2 teaspoon red chili powder
* 1/2 teaspoon turmeric
* 1 teaspoon garam masala
* 2 tablespoons coriander leaves for garnish

DIRECTIONS:

Prepare eggplant and set aside from heat.

In a wok or heavy skillet, heat oil just short of smoking.
Bhoona eggplant cubes until soft, 7-10 minutes.
Remove, set aside.
To the oil add the onions, and cook until they become translucent.
Add the tomatoes, the lime juice, salt and pepper, and the dry masala.

Return eggplant to pan and bhoona* over medium heat, mashing the eggplant as you stir.
Bhoona until eggplant is tender, about 3-5 minutes.
You will end up with a coarse-textured puree.

Turn out on warmed serving platter and sprinkle with the Garam Masala.
Garnish with the coriander leaves and serve.

Bhoona* is a technique that is essential to Indian cooking.
The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

Bengan ka bhurta

INGREDIENTS:

* 1 fair sized egg plant
* 3 medium onions , chopped
* 3 medium tomatoes, chopped
* 1/2 tsp. garlic pd.
* a little ginger, minced
* 3 tbsp. oil
* 1 jalapeno pepper, chopped
* 1/2 tsp. amchur or anardana
* salt and chilli pd to taste
* 1 tsp. corriander pd.
* 1/2 tsp. garam masala

DIRECTIONS:

Put the eggplant as is into the oven at 350 till its done.
You’ll know that its ready when the skin is all wrinkled and water seeps out of it.
Peel and mash the eggplant and then “Bhagarofy” it with all the ingredients.
Make sure you “bhunofy” the whole thing really well.
If you want you can even add some dry fruits to the stuff as well.

Bhaante Ka Bhurta - Aubergine (Eggplant) Smasher

INGREDIENTS:

* 1 T. margarine
* 1 lb. round aubergine (eggplant)
* 4 cloves garlic peeled (whole)
* 1 t. grated, fresh ginger
* 2 green chilies, chopped
* 1 T. chopped Onion
* 1 T. chopped cilantro
* .5 t. garam masala

DIRECTIONS:

1. Wash and clean aubergine (eggplant); cut slit in the flesh and stick in the whole garlic cloves.
Dry roast until the skin shrivels up.

2. When aubergine (eggplant) cools down, peel it, and mash the pulp; add ginger, salt and chilies.

3. Heat oil/margarine or margarine and saute onion until golden brown.
Lower heat, add aubergines (eggplant) pulp and stir-fry for another 10 minutes or so.

4. Sprinkle cilantro and garam masala over the mixture and blend.
Serve hot or cold.

Variations:
Increase onions to .5 C. and add .5 C. - _ C. fresh or frozen peas at the time you add the onions.
This side dish now becomes the main attraction served with some warm basmati rice and naan or paratha.

Sweet Potato and Apple Soup

INGREDIENTS

* 2 (1 pound) sweet potatoes, quartered
* 1 large tart apple, peeled and cored
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 stalks celery, chopped
* 1 large carrot, chopped
* 1 bay leaf
* 5 cups chicken broth
* 1 cup cream
* 1 (5 ounce) lemon, zested and juiced
* salt and pepper to taste
* 1 cup crumbled goat cheese or feta cheese

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes and apple on a greased baking sheet, and roast for about 40 minutes in the preheated oven, or until tender. Cool, and peel sweet potatoes.
2. Heat olive oil in a soup pot over medium heat. Add the onion, celery, bay leaf, and carrot; saute until tender. Remove the bay leaf, and discard. Pour in the chicken broth, and add the sweet potato and apple. Puree in batches using a regular blender, or if possible use an immersible blender to puree while in the pot.
3. Return to the soup pot, and stir in the cream, lemon zest, and lemon juice. Taste and season with salt and pepper as needed. Heat through, but do not boil. Ladle into serving bowls, and garnish with crumbled cheese.

Louisiana Sweet Potato Pancakes

INGREDIENTS

* 3/4 pound sweet potatoes
* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 2 eggs, beaten
* 1 1/2 cups milk
* 1/4 cup butter, melted

DIRECTIONS

1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Sweet Potato Pie I

INGREDIENTS

* 2 1/2 cups mashed sweet potatoes
* 1 2/3 cups evaporated milk
* 1 cup light brown sugar
* 1/2 cup butter, softened
* 2 eggs, beaten
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1 (9 inch) unbaked pie crust
* 1/2 cup all-purpose flour
* 1/2 cup light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground mace
* 1/4 pound butter
* 1 1/2 cups sliced almonds

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.
3. Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.
4. Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.

Mashed Sweet Potatoes

INGREDIENTS

* 10 sweet potatoes, peeled and quartered
* 1 cup orange juice
* 1 cup butter
* 3 tablespoons white sugar
* 2 cups marshmallows

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
2. Preheat oven broiler.
3. Mix mashed potatoes with orange juice, butter and sugar until smooth. Spread in a 9×13 inch baking dish. Cover with marshmallows.
4. Place dish under preheated broiler until marshmallows melt and turn brown, 5 to 10 minutes.

Baked Sweet Potatoes with Raisins and Pecans

INGREDIENTS

* 5 sweet potatoes, peeled and cubed
* 1 ounce raisins
* 1 ounce chopped pecans
* 1/4 cup butter, melted
* 1/2 cup maple syrup
* 1/2 cup water

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread sweet potatoes in a single layer in a 9×13 inch baking dish. Sprinkle with raisins and chopped pecans.
3. In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.
4. Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender.

Indian Pilaf

INGREDIENTS:

1/4 c. butter
1 med. onion, chopped (about 1/2 c.)
1 1/2 c. regular rice, uncooked
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
3 1/2 c. chicken broth
1/4 c. blanched slivered almonds

DIRECTIONS:

Heat oven to 350 degrees. Melt butter in skillet. Add onion and rice; cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings. Pour into ungreased 2-quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly; bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds. 8 servings (1/2 cup each).

Indian Pilaf

INGREDIENTS:

1/4 c. butter
1 med. onion, chopped (about 1/2 cup)
1 1/2 c. uncooked, regular rice
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
3 1/2 c. chicken broth
1/4 c. blanched, slivered almonds

DIRECTIONS:

Heat oven to 350 degrees. Melt butter in skillet. Add onions and rice. Cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings. Pour into greased 2 quart casserole.
Heat chicken broth to boiling. Stir into rice mixture. Cover tightly. Bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds.

Chicken broth can be made by dissolving 4 chicken bouillon cubes in 3 1/2 cups boiling water or used canned chicken broth.

Indian Pork Chops On The Grill

INGREDIENTS:

1 c. soy sauce
1/4 tsp. ground ginger
1/4 tsp. garlic powder
3-4 tbsp. brown sugar
10 green onions, cut up in sm. pieces

DIRECTIONS:

Pour 1 cup of soy sauce in bowl. Add brown sugar. Stir until dissolved. Add ginger, garlic powder and stir test taste. If more is needed add a little more soy sauce and brown sugar, stir to dissolve. Then add green onions. Put pork chops in marinade as long as possible, 3 hours is good or longer.

Indian Pot Roast

INGREDIENTS:

1 (3 to 4 lb.) boneless chuck roast
1/2 tsp. salt
2 tbsp. all-purpose flour
2 cloves garlic, crushed
2 tbsp. butter, melted
1 lg. onion, sliced
12 whole peppercorns
12 whole allspice
1 bay leaf, crumbled
1 tbsp. grated fresh horseradish
1/2 c. water
1/2 c. Burgundy or rum
6 carrots, scraped and quartered

DIRECTIONS:

Sprinkle roast with salt; dredge in flour. Set aside. Saute garlic in butter in a Dutch oven. Add roast; brown on all sides. Remove roast from pan. Place onion slices in pan; place roast on top. Add peppercorns, allspice, bay leaf, horseradish, water, and Burgundy; bring to a boil. Cover, reduce heat, and simmer 2 hours. Add carrots; cover and simmer 30 minutes or until tender. Yield: 6 to 8 servings.

Tandoori Chicken

INGREDIENTS:

12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)

DIRECTIONS:

Prick the chicken pieces with a fork all over.
Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let it stand for 6 hours.
If you plan to marinade for 12-15 hours, put it in the refrigerator.
The more time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.

Chicken Curry Salad

INGREDIENTS:

9 chicken legs
3 celery stalks, diced
1 lb. red seedless grapes, sliced
1 c. light mayonnaise
2 tbsp. sweet-hot mustard
2 tsp. curry powder
1 pkg. chicken flavored rice with vermicelli

DIRECTIONS:

Boil chicken until fully cooked. Debone and skin; set meat aside in a bowl. Prepare and add celery and grapes. Add mayonnaise, mustard, and curry powder. Chill at least 15 minutes. Prepare rice according to package. Serve chicken over cooled rice. Serves 4.

Chicken Curry Saute

INGREDIENTS:

2 tbsp. butter
2 tsp. curry powder
1 lg. onion, sliced
1 lg. tart apple, peeled & chopped
1 broiler-fryer (2 1/2 lbs.), cut up
1 tsp. salt
1/4 tsp. pepper
Hot cooked rice

DIRECTIONS:

In large heavy skillet heat butter and curry over medium heat. Add onion and apple; stir about 2 minutes or until onion slices are coated with curry butter. Place chicken, skin side down, over onion apple mixture; season with salt and pepper. Cover tight and simmer over medium to low heat 25 minutes. Turn chicken pieces and simmer about 25 minutes longer or until tender. Serve with rice. Makes 4 servings.

Chicken Curry With Broccoli

INGREDIENTS:

3/4 lb. (2 c.) chicken or turkey
2 - 10 oz. pkgs. frozen chopped broccoli (1 bunch fresh)
1 can cream of chicken soup
1 tsp. lemon juice
1 can cheddar cheese soup
1 tsp. curry powder
1 c. mayonnaise
1/2 c. grated cheddar cheese
1/2 c. soft bread crumbs
1 tbsp. melted butter

DIRECTIONS:

Thaw broccoli and drain well. Layer chicken and broccoli in a greased 9 x 13 inch pan. Combine soups, mayonnaise, lemon juice and curry. Pour over chicken and broccoli. Sprinkle with cheese and bread crumbs combined with butter. Bake at 350 degrees for 25 to 30 minutes.

Chicken Curry

INGREDIENTS:

1 whole chicken

(Cooked in pressure cooker for around 20 minutes, then skinned and chopped into bite size pieces.)

SAUCE:

3 tbsp. oil
3 tsp. curry powder
2 sm. onions, chopped
3 med. tomatoes, chopped
2 c. sour cream
1 tsp. salt
1/2 to 1 c. peas

DIRECTIONS:

Warm oil; add curry, then add onions and saute’ until onions are brown. Add other ingredients. Cook 10 minutes. Add cooked, chopped chicken.

Serve over cooked rice.

Chicken Curry

INGREDIENTS:

10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2″ piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water

DIRECTIONS:

Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.

Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.

Couscous Curry

INGREDIENTS:

slice 3 small zucchinis
slice one small onion
2 cups couscous
curry powder

DIRECTIONS:

Place above in saucepan with 3 cups vegetable or chicken flavored stock. Add your favorite seasonings, could be curry or lots of garlic. Bring to a boil, simmer 15 or 20 minutes.

Add 2 cups couscous, turn off heat, let stand 5 or 10 minutes.

SPEEDY CHICKEN CURRY

INGREDIENTS:

4 portions cooked chicken
half a pint of yoghurt.
“-1 tbsp. curry powder & 1 of tom ketchup. plus 1-2 of sultanas. seasoning.

DIRECTIONS:

SKIN CHICKEN,TO ABSORB THE DRESSING. MIX YOGHURT,CURRY,TOM KETCH,SEASONING & ONIONS. PLACE IN DISH POUR OVER THE DRESSING & LEAVE FOR A SHORT TIME SERVE WITH RICE.

Chicken Curry

INGREDIENTS:

8 pieces of chicken (i used legs and thighs)
2 t oil
3 t butter
2-3 onions, sliced
black pepper
1/4 c curry powder
other spices as desired: cinnamon, cloves, cardamom, cayenne pepper
3 cloves garlic, minced or pressed
3 t flour
1 1/2 c canned coconut milk
1 1/2 c chicken broth

DIRECTIONS:

Remove the skin from the chicken. Melt the butter and oil in a heavy pot. Brown the chicken pieces in batches, adding more oil as needed. Set the chicken aside.
Saute the onion until limp. Add the pepper, curry powder, garlic, and other spices. Cook briefly. Stir in the flour. Add the coconut milk and chicken broth, stirring well to loosen anything stuck to the pot.
Simmer for a few minutes, then return the chicken to the sauce. Cover and simmer for about 30 minutes, until the chicken is tender.
Serve over steamed rice, preferably basmati variety. Put the garnishes in small dishes. Have guests sprinkle the garnishes on their portions.

Lamb Curry

INGREDIENTS:

150g of butter
1lb diced lamb (chicken or vegetables are good but not as good as lamb)
1 onion finely chopped
1 whole medium sized bulb of garlic (i.e. all the cloves)sliced very thinly
6 fresh green chillies (seeds in)sliced
1tsp coriander seeds
1tsp cummin seeds
6tsp turmeric
1tsp salt
one 240g tin of chopped tomatoes
garam masala

DIRECTIONS:

Roast the coriander and cummin seeds in a dry skillet or heavy bottomed pan until aromatic then grind to a powder.

Melt the butter in a deep wide pan.
Fry the onion slowly for a minute or two.
Add the garlic, Chillies and salt and fry for a while longer until the onion and garlic just start to brown.
Turn the heat up slightly and add the meat, stir until sealed and begining to brown.
Add the turmeric, coriander and cummin mix and stir for a minute then add the tomatoes and stir.
When boiling put a lid on the pan and reduce heat to a slow simmer for 30 minutes, stirring every now and then. If it begins to stick to the pan add a dash of water and stir.

While the main dish is simmering make The Garam Masala. You could use bought garam masala but this recipe does wonderful things inside your nostrils
Take
1 inch cinnamon stick
3 Cloves
3 Black Pepper corns
The seeds of 2 black cardamon pods
2tsp Black cummin seeds.
Roast all the ingredients in a dry skillet or heavy bottomed pan until aromatic then grind to a powder

After 30 minutes of simmering the sauce should have thickened slightly.
Remove from the heat and add 1Tsp of garam masala and stir well.

Serve garnished with chopped fresh coriander

Beef Curry

INGREDIENTS:

* 2 lbs diced braising steak
* 4 green cardamom pods
* 2 bay leaves
* 1 onion sliced
* water
* 1 cup of curry massalla gravy
* half of an onion finely chopped
* 2 teaspoons curry powder
* 1 teaspoon chilli powder
* 1 teaspoon mustard powder
* 1 finely chopped cayenne chilli
* 4 cloves crushed garlic
* 1 whole clove garlic
* 2 inches root ginger grated
* 5 tablespoons vegetable oil
* 4 tablespoons roughly chopped coriander leaves
* 1 tablespoon whole coriander leaves
* 1 teaspoon garam massalla
* seasoned flour

DIRECTIONS:

Dip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours. Make a paste of the curry powder, mustard powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry, mustard and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked Meat pieces. Add the Massalla Gravy and simmer for 5 minutes or until the Meat is piping hot again, stirring occasionally. If needed add more massalla gravy and some juice from the casserole to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.