Easy Masoor Daal

INGREDIENTS

* 1 cup red lentils
* 1 slice ginger, 1 inch piece, peeled
* 1/4 teaspoon ground turmeric
* 1 teaspoon salt
* 1/2 teaspoon cayenne pepper, or to taste
* 4 teaspoons vegetable oil
* 4 teaspoons dried minced onion
* 1 teaspoon cumin seeds

DIRECTIONS

1. Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
2. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

Indian Spiced Rice

INGREDIENTS

* 1 tablespoon canola oil
* 1 cup chopped onion
* 1 tablespoon minced fresh ginger root
* 1 clove garlic, minced
* 1/2 teaspoon ground coriander seed
* 1/2 teaspoon ground cardamom
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon ground cumin
* 1 1/4 cups dry jasmine rice
* 3/4 teaspoon salt
* 1/2 cup dry lentils
* 3 cups water
* 1 potato, peeled and diced
* 1 red bell pepper, chopped
* 1/2 cup green peas
* 3 tablespoons raisins
* 1 tablespoon butter (optional)

DIRECTIONS

1. In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.
2. Pour the rice into the saucepan and saute the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour 3 cups of water into the pan, stir.
3. Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.
4. Place the bell pepper, peas, and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender. Stir in the butter, if you like. Serve and enjoy.

Okra Fry

INGREDIENTS

* 1 pound fresh okra
* salt to taste
* 2 teaspoons chili powder
* 3 tablespoons olive oil
* 1 pinch asafoetida powder
* 1/2 teaspoon brown mustard seeds

DIRECTIONS

1. Rinse okra and cut head and tail end off of each okra. Chop okra into small pieces.
2. In a small mixing bowl combine okra, salt, chili powder and asafoetida powder.
3. In a medium size skillet over medium-high flame heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to skillet and cover. Let fry 10 to 15 minutes. Serve hot.

Mulligatawny Soup III

INGREDIENTS

* 1/4 cup butter
* 1/4 cup sliced onion
* 1/4 cup sliced carrots
* 1/4 cup chopped celery
* 1/4 cup chopped green bell pepper
* 1 apple - peeled, cored and sliced
* 1 cup chopped chicken breast meat
* 1/4 cup all-purpose flour
* 1 teaspoon curry powder
* 1/4 teaspoon chopped fresh mace
* 4 whole cloves
* 1 tablespoon chopped fresh parsley
* 1 cup stewed tomatoes
* salt and pepper to taste
* 1 cup cooked white rice
* 5 cups beef stock

DIRECTIONS

1. Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
2. Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
3. Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
4. Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
5. Add rice and boiling white stock. Serve.

Mulligatawny Soup I

INGREDIENTS

* 1/2 cup chopped onion
* 2 stalks celery, chopped
* 1 carrot, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2 teaspoons curry powder
* 4 cups chicken broth
* 1/2 apple, cored and chopped
* 1/4 cup white rice
* 1 skinless, boneless chicken breast half - cut into cubes
* salt to taste
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 cup heavy cream, heated

DIRECTIONS

1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.

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.

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.