Chicken Tikka Masala

2 lbs boneless chicken, cubed
1/2 c. olive oil
1 med. onion, minced
1/4 c. minced ginger
4 cloves garlic, minced
1/2 c. fresh cilantro, minced
8 oz. can tomato sauce
3/4 c. water


Spice Blend:
1/4 c ground sunflower seeds
1 t. salt
1 t. ground coriander
1 t. cumin
1 t. sugar (optional)
1/2 p. black pepper
1/2 t. chili powder
1/8 t. cinnamon
1/8 t. nutmeg
1/8 t. cloves
1/8 t. cardamom

Heat oil in a large saucepan for 1 minute.  Add onion, ginger, and garlic; cook until softened.  Then add spice blend, stir constantly for 1 minute and then add the tomato sauce- cook for 2-3 minutes.  Add chicken cubes, stirring frequently for 8-10 minutes.  Finally add 3/4 cup water, stir and cover for 8-10 minutes more.  Remove from heat, garnish with cilantro.  Serve with rice.  Serves about 6.

This was from a friend and neighbor of mine, Ann Schraedel.  I mixed black, white, and brown rice together, added a little extra water and cooked it a little longer and it really tasted GREAT with the sauce on top.   Thanks for this DELICIOUS recipe Ann! 

Mango Lassi Smoothie - and other variations

 This is a light and refreshing Indian drink that we enjoy--Paul introduced me to it. It's basically a simple smoothie. We never really measure, but this is the approximation of ingredients we use:

1-2 mangos (for other variations try avocado (popular in Brazil) or strawberries...or anything else you'd like)
1/2-1 c plain yogurt (or milk; but then add ice so when you blend it it will thicken more)
1 T honey (use less or more depending on type of fruit)
1/2-1 c ice (optional)Put all in blender and voila! You can use the ice if you want, but most of the time I'm too lazy to use the blender, so I skip the ice and just use my little immersion blender stick in a cup. Yum.

Simple Kitchari Indian

1 c. basmati rice
1/2 c. mung beans (or other type of legumes such as lentils)
2 T whey or yogurt
2 1/2 c. water (plus whatever you use to soak the dry beans beforehand)
1-2 onions
2-4 T coconut oil or ghee
1 T turmeric
1 T coriander
1 T cumin
1/2 t. ground pepper
1 t. salt (or to taste)

1. Begin by looking over the mung beans for any stones or other debris. Once they have passed inspection, soak the mung beans overnight or in advance with the whey or yogurt and some water.
2. When you are ready to start cooking, strain the beans and rinse them well along with the rice.
Place the rinsed rice and beans in a pot with 2 and a 1/2 cups of water.
Heat on high until it starts to boil. Reduce heat to low and continue to let it simmer for 30 minutes.
3. Ten minutes before the rice and beans are finished cooking, heat coconut oil or ghee in a large pan. Add the chopped onions to the warmed oil and saute until they become translucent.
4. Add the spices and saute for about 30 seconds or until you start smelling the spices.
5. Add the cooked rice and mung beans mixture and combine the two together well.

*from *learningherbs.com

**They say this dish is a simple and typical home-y dish made in India (the same popularity as chicken soup is for us in America). I used a can of kidney beans, and onion powder (since I was limited to what I had on hand). But it tasted like a nice, simple Indian meal. We ate with warm tortillas to rip off pieces and scoop the rice onto with our fingers (the only way to eat Indian food like this). :)

Vegetable Curry

2 T. vegetable or olive oil
2 tsp. ground coriander
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. ground turmeric
2 garlic cloves
1 med. onion, skinned and chopped
1 small cauliflower, cut into small florets
2 potatoes, roughly chopped
2 carrots, sliced
1 green pepper, seeded and chopped
8 oz. tomatoes, roughly chopped
5 oz. plain yogurt
salt & pepper to taste

1. Heat the oil in a large saucepan, then add the coriander, cumin, chili, turmeric, garlic and onion and saute for 2-3 minutes, stirring continuously.
2. Add the cauliflower, potatoes, carrots and green pepper and stir to coat in the spices. Stir in the tomatoes and 1/4 pint of water. Bring to a boil, cover and gently simmer for 25-30 minutes or until the vegetables are tender.
3. Remove from heat, stir in the yogurt and season with salt & pepper. Serve with rice and chutney (optional).

taken from: The Diary Book of British Food

Paul's Spicy Curry

1 t. cumin
1 t. coriander
2 t. dry coconut (unsweetened)
1/4 t. mustartd powder (opt.)
1 t. ground sesame seeds
3/4 t. ginger powder
1 garlic clove, minced (or 1/2 t. powder)
1 t. chili powder
1 t. salt
1 lb lamb or pork, cubed
1 onion, chopped
1/2 c. veg oil
2 1/1 c. water
1-2 T cornstarch (opt.)

1. Mix all seasonings together with the garlic and coat the cubed meat.
2. sautee onion in oil; add coated meat and cook 5 mins
3. Add water; simmer 45 minutes (stir occassionally). Add cornstarch near the end to thicken (by mixing it with a little water first, and then pouring into the curry.

*eat with rice or lentils or garbanzo beans and ryoti or naan bread (or tortillas if that's all you have)

Indian-Style Pilaf

1/2 c. onion, chopped
1/4 c. celery, chopped
1 T butter
2/3 c. rice
1 1/3 c. water
1 t. chicken buillon
1/2 t. curry powder
1/4 t. salt and pepper
1/8 t. allspice (opt)
1/2 c. raisins (opt)
1/2 c. peanuts or cashews, chopped (opt)

1. Sautee onion and celery in butter until tender
2. Stir in rice to brown it (if desired), or just add the water and seasonings at same time. Bring to boil; reduce heat and simmer covered 15-20 minutes.
3. Add remaining optional ingredients as desired.

*eat with a yummy piece of chicken (I'll bet a cranberry marinade would taste good)

Red Lentil Curry

2 c. red lentils (we bought orange Dal from an Indian Market)
1 onion, diced
1 T. vegetable oil
2 T. curry powder
1 t. ground turmeric
1 t. cumin powder
1 t. chili powder
1 t. salt
1 t. white sugar
1 t. minced garlic
1 t. ginger powder
1 (14.25 ounce) can tomato puree

1.Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2.While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3.While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4.Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5.When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

Submitted by Shelley Schneider (from allrecipes.com)

Easy Chickpea Curry

1 T. butter
1 onion, chopped
3 cloves garlic, minced
3 t. curry powder
2 t. garam masala
1/2 t. ground paprika
1/2 t. white sugar
1/2 t. ground ginger
1/4 t. ground turmeric
1/4 t. salt
1/4 t. pepper
1 (15 ounce) can garbanzo beans, drained
2 potatoes, chopped
1 (14 ounce) can coconut milk
1 tomato, chopped
1/3 c. milk
2 T. ketchup
2 T. sour cream
2 cubes chicken bouillon
1/4 c. ground almonds, or as needed

1.Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
2.Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.

Submitted by Shelley Schneider (from allrecipes.com)