Noodles

 Sauce - combine all in small bowl

½ C chicken broth (or veg stock)

3T soy sauce

2T oyster sauce

1T dark soy sauce

⅛ tsp five spice

Capful shaoxing wine

1/4 tsp white pepper

It cornstarch

Fried Rice

Marinate any meat in one tsp soy and one tsp shaoxing and some white pepper 

Make sauce of 2 ½ TBSP soy and two tbsp shaoxing, plus generous half teaspoon sugar. If bigger batch rice then make it 3 soy and 2.5 wine and one tsp sugar 

Chop all your veg pretty small , keeping onion separate and also rough chop two or three cloves garlic 

In wok with plenty of oil, fry 2-3 eggs mixed up with some salt and little sesame oil. Make an omelette thin and then take it out and keep it aside 

Heat wok really hot. Cook protein in 2 tbsp oil. Push chicken aside and add onion and garlic, cook 30 seconds and mix with chicken and all other veg. Cook over very high heat stir frying every ten or twenty seconds.

Add rice. Add sauce and mix through as rice breaks up 

Add green peas last and scallion if you have and finish with tsp sesame oil 

easy black bean flat noodle stir fry

Cut chicken in thin strips. Put in bowl and add 1.5 tsp soy sauce, coarse black pepper and 1/2 t sugar, and 1/4 tsp baking soda. Let sit

Chip onions and peppers coarsely. Set aside

Chip two cloves garlic coarsely

Unwind noodles best you can and cut into large strips. Set aside.

Add 2 tablespoon black bean sauce ; 2 tsp soy sauce ; 1/3 cup chicken broth in bowl. Add a packet of white sugar. Add a tsp corn starch mix and set aside.

2T black bean garlic sauce 

2T oyster sauce 

2t soy

2t sugar 

2T cornstarch + 2 T water 

1.5 C chicken broth   

Get the wok pan really hot. Add a tablespoon oil and then add the chicken. Spread out and let it sit and keep heat high. When it browns on bottom stir it up and spread it out again. Move aside a little and add garlic and onion and pepper. Add little more oil and let them sizzle and cook at high then mix up with chicken and stir fry a little until veg get some colour. Add noodles and sauce and keep heat high as you toss everything together. It will thicken and get glossy.

Masoor Daal

1 katori (cup) daal plus 1-2 T of yellow moong daal
Wand soak for 4-6 hours

Cook for four whistles, then low for five minutes with scant ½ t tumeric and ½ t salt
Blend a little

1.5 chopped tomatoes
1 chopped shallot or ¼ chopped onion
3 garlic cloves
1 teaspoon grated ginger
1.5 chopped green Chile
6-8 curry leaves

Put oil in pot; add ⅛ t hing; add mustard seeds and jeera and pop them; add tomato and onion; cook until onions almost turning brown; add Chile and garlic and curry and ginger and a little more oil; add a small pat of butter and then red Chile powder; ⅛ t turmeric ;1-2 t coriander ; cook a minute and then add daal - cook a while with half lime juice and then add fresh cilantro.

Spinach and Peas

Frozen bag of chopped spinach ; about ¾ bag microwave three minutes
Fresh peas, blanched and salted
Seed and chop two tomatoes
1½ green Chile chopped
1-2 shallots or half an onion chopped

Heat oil in pan, add about ¼ tsp of hing ; add whole jeera
Add tomato and onion and chiles, cook down until they are concentrated and like sauce add about half tsp of salt
Add 1.5 tsp ginger garlic paste, cook a few seconds add 1-2 tsp coriander powder
Add vegetables to the sauce, then finish with amchur.

Maple Cinnamon Granola

Increase, or decrease proportions of dry and wet items.  Keep in mind always start with a base of 3 cups of oats, but otherwise the dry ingredients can be mixd to your taste.  Fats include olive oil; coconut oil; melted butter; sunflower oil; flaxseed oil; canola, etc..  Adding an eggwhite increases shine and shelf life.  Allowing wet to soak into the dry before baking helps swell the oats and aids in clumping of final product.  The extra brown sugar adds sweetness and also helps shelf life and clumping, but is optional.  Do not exclude salt, as it highlights flavours of granola. 

INGREDIENTS

• rolled oats - 3C 
• unsweetened coconut shaving - 1C 
• puffed quinoa - 1/2 C 
• nuts, raw - 1/2 C
• wheat germ - 1/4 C
• flax seed, raw - 1/4 C
• pepitas, raw - 1/2 C

Toss the dry together in large bowl. 

• 1/4 C flaxseed oil
• 1/4C sunflower oil 
• 1/2 C maple syrup
• 1-2 T dark brown sugar (optional) 
• 1 egg white
• 1/2t ground cinnamon
• 1/2t vanilla extract 

Mix wet ingredients and pour over dry.  Mix thoroughly until all ingredients moistened.  Allow to sit 20-30 minutes, preheat oven to 275.  Before baking, sprinkle 3/4 t kosher salt and then spread in sheet pan lined with parchment.  Bake on convection 275 degrees for 45 minutes, stirring twice at 15 minutes.  

When mixture is cool, toss with up to 1C dried cranberries, raisins, etc.. (optional) 

Nargis and Raihana Potatoes

If the potatoes are small either boil them and cut in half or just cut them in half.
Take oil, let it warm add rye,jeera, methi dana , varyali, and kalonji, some green chillies.
Once it splutters add the potatoes and salt.
After a while add huldi, chilli powder and dhania powder.
Mix and cover and keep on slow. Sprinkle water if you need to.
Last add amchur powder and leave it for 2 mins then sprinkle chopped cilantro (kothmir)

Vindaloo

VINDALOO

1 T black peppercorn

1 T black mustard seed

2.5 t cumin seed 

2 t coriander seed

1 t fenugreek 

5 whole cloves

2 cardamom pods

1" cinnamon stick, or ¾ t

⅛ cup sweet paprika (mild chili)

⅛ cup Kashmiri chili (medium chili)

1/3  cup or cider vinegar 

1 t turmeric 

16 garlic cloves 

2 T tomato paste 

2" piece ginger

2 t brown sugar 

10 long chiles, sliced thin

2 large yellow onion, chopped 

2 cups large chopped potatoes

2# chicken thighs (or goat or beef)

2 cups water

3 t kosher salt 

Combine the dry seeds and cinnamon, clove and cardamom. Put in a pan over medium low heat and toast for 4-5 minutes. Cool. Process in spice grinder until powdered. 

Place spices, vinegar, half the ginger and four garlic cloves in a food processor or blender, process to a paste with 1.5 tsp salt. Mix the paste with meat and refrigerate for up overnight, at least four hours. 

Mince leftover garlic and ginger. Heat oil in a large pot. Add some asfotida and then cook the garlic, ginger, onion and green chilies mixture until soft. Turn heat to high and add chicken and potatoes, brown sugar, along with the water and tomato paste. Stir and bring to a boil for three minutes. Cover and cook on low until gravy is thick and all ingredients are properly cooked. You can also cook in a low temperature oven, around 285-300 for a few hours. If the gravy isn't thick enough for serving, use a tablespoon cornstarch with two tablespoons water to thicken.

Garnish with chopped cilantro and serve with hot basmati rice.

Monkey Chinks' Chili Sauce

• 5 long red (or green) chiles (like serrano) 
• 1/2 red onion, chopped
• 2 scallions
• 3 large garlic cloves
• 1/2 inch piece of ginger
• 1 tablespoon olive oil
• 2 tablespoon water
• 3 sprigs thyme
• 1ne sprig rosemary

Combine above ingredients, puree in blender or food processor

• 1/2 cup low sodium tamari sauce

mix tamari sauce with pureed peppers and cook over medium low heat until almost boiling and slightly darker

while still on the flame, add

• 1/4 cup dijon mustard
• 1/4 cup balsamic vinegar
• 1/2 tsp curry powder
• 1/2 tsp red chili powder
• 1/2 tsp crushed dry chiles
• heaped 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 1/4 tsp ground corriander
• 1/4 tsp ground cinnamon

Stir and simmer for half an hour

If it's too sharp on your tastebuds, add up to a tablespoon of dark, brown sugar or tamarind sauce.

Flavours will meld and strengthen over time.

Lemony Chicken - modified from Madhur Jaffrey

Serves 4
Time: 1.25 hours

Serve with basmati rice.

A stove-top method. Taken from the expanded new edition of her classic best-selling book, Madhur Jaffrey's Indian Cooking, this is the recipe that Jaffrey says took the spice out of a major city in England. As she explains it: "My new book was first published in England, by the BBC. Shortly after it came out, The Manchester Guardian ran a story which said that the city had run out of fresh spices: Everyone was making Lemony Chicken with Coriander!"

Ingredients:

• vegetable oil
  
• 2 pieces fresh ginger root, coarsely chopped (1-inch cubes) + 1⁄4cup water (blend into paste)
• 2⁄3 cup water
• 2 1⁄2 lbs chicken (use combination of bone-in chicken breasts with skin for the fat, and boneless, skinless thighs)
• 5 garlic cloves, minced or very finely chopped
• approx 7 ounces cilantro, minced (this probably equates to a 'bunch' of just leaves)- we used 2 small bunches
• 1 long (serrano) chilli, minced
• 1⁄4 teaspoon red chilli powder/ cayenne
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1⁄2 teaspoon turmeric
• 1 teaspoon salt
• 2.5 tablespoons lemon juice

1. Put the ginger and 1/4 cups water into a blender or processor. Blend until you have a paste; set aside.
2. Note: The original recipe doesn't call for seasoning the chicken prior to browning, but I prefer the way the salt and pepper penetrates at this level. Also, I cut the breasts in half. 
3. Proceed by putting the oil in a wide, heavy pan over medium-high heat. When the oil is hot, put in as many chicken pieces as the pan will hold in a single layer and brown on both sides. It's not necessary to deeply brown because of the additional cook time later and they may become dry. Remove the chicken pieces with a slotted spoon and put them in a bowl. Sear all the chicken pieces this way. Remove skin (if any).
4. Using the residual oil in the same pan you browned the chicken in (add some vegetable oil if needed), add the garlic to the hot oil . 
5. As soon as the pieces turn a medium-brown colour, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. 
6. Add the jalapeno, cayenne, cumin, coriander, turmeric and salt. Stir and cook for 30 seconds.
7. Add the fresh coriander, and cook for another minute.
8. Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 cup water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes.
9. Turn the chicken pieces over. Cover again and cook another 10 to 15 minutes or until the chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.

Tandoori Chicken Masala

Kofta Curry

Kheema and 4 tspns ginger garlic paste

Haldi, dhania, kothmir, salt, jeera

Add 3 slices crushed soft bread

Make balls

Gravy made with onions as a base, sukha masala

Add koftas when gravy is bubbling

Pappadum and Prawn

Marinate (1/2 lbs) raw prawns (unshelled) in coriander chutney for about 30 minutes.

Stir fry on high with 2 teaspoons of peanut oil until pink.

Finish with a tablespoon of butter and serve with fried rice pappadums.