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.

Black Masoor Daal

• 1.5 Cups whole masoor (crimson) daal (lentils), washed and rinsed
• 3 Cups water + generous pinch salt 

cook in pressure cooker for three whistles; take off heat and leave until depressurized

• 8 garlic cloves, crushed in garlic press
• 2 tsp ginger/garlic paste
• 3 tsp ground coriander 
• 2 tsp ground cumin
• 1.5 tsp table salt
• 1 med onion, chopped
• 1 cup crushed tomato 
• 4 chopped chiles 
• 5-8 tablespoon ghee 

In medium saucepan, add three tablespoon veg oil and sauté onion until translucent. Add chiles. Add paste of dried spices, garlic, salt, and ginger/garlic paste. Cook over medium heat with three tablespoon water for two minutes. Add to cooked lentils along with tomato. Cook over low heat for 20-30 minutes. Turn to low and add approx 5-8 tablespoon ghee, juice of 2-3 lime, and fresh chopped coriander.