Ingredients
3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
1 cut-up, skinned chicken
2 bay leaves
3 tablespoons oil
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice

Directions

Mix the tomato sauce, yogurt and water and set aside.
Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
Add the garlic and ginger paste and the turmeric.
Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

130gr whole wheat flour
120gr white flour
variation: several spices (1-2 tbsps each of chili powder, cumin,
turmeric, etc. to taste, mixed
into the flour mixture)
1/2 tbsp salt
1 tbsp (peanut)oil
1 1/2 dl hot water
oil or ghee to fry
Sift the two flours into a bowl, add salt and rub the tbsp of oil in using your fingers. Slowly add the water, while kneading for about 8 minutes. The dough should then be not sticky and rather elastic. Cover with a damp cloth and let it rest for at least 30 minutes to 2 hours max. Divide the dough in about 15 pieces of equal size and roll them on a lightly greased board (do NOT use flour as this will burn in the oil). Try to make them round and rather flat.

Heat the oil to about 180deg. Celcius and carefully slide a puri in, one at a time. Gently push it down using a spoon – within seconds the puri will blow itself to a bowl. Bake until the underside is golden brown. Turn and cook for 30 seconds. Take the puri out of the oil and let drain. Repeat until all puris are baked.

Serve hot to a vegetable meal and/or with chutney, mushed apples, honey or cheese.

Enjoy your puris.

Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.

Pull off pieces of dough (size of eggs) and roll out into thin rounds. fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. serve hot with honey brushed on top.

1 pkg. frozen chopped spinach
1 finely chopped onion
1 t. cumin seed
1 minced garlic clove
1 t. chili powder
1 t. salt
1 tomato, seeded and finely chopped
About 12 pieces of paneer [I use more, I love it so!]
2 T butter or ghee

Thaw spinach. Squeeze out all the water and put into blender. Pulse
blender until nearly all of spinach has become a paste. Keep aside.

Fry onion in butter until golden and add cumin seeds, minced garlic,
chili powder and salt. Stir and fry another minute.

Add pureed spinach and chopped, seeded tomatoes. Stir well to mix
and simmer on low heat 20 minutes. Add paneer pieces and cook
another 5 minutes.

[Sparky's own note: I like to fry the paneer first in a little ghee
and set aside. Frying gives the cheese a nice, golden coat and
helps it stay firm when added to the spinach mixture.]

1/2 teaspon salt
1/4 cup uncooked rice
2 cups boiling water
1 quart milk
1 tablespoon butter or margarine
3 tablespoons sugar
3 tablespoons chopped almonds

Add salt and rice to boiling water. Cook, stirring often until
water has evaporated and rice is almost dry.

Place rice in well greased 2-quart casserole. Add milk, butter,
and sugar. Mix well.

Bake in very slow oven (275 degrees F.) about 3 hours, stirring
occasionally. In the last 10 minutes of cooking, add almonds,
coconut, and raisins. Mix well.

Garnish with coconut, if desired. Serve either hot or cold from
casserole.

150 ml plain yoghurt
50 g ground almonds
1 1/2 t chilli powder
1/4 t crushed bay leaves
1/4 t ground cloves
1/4 t ground cinnamon
1 t garam masala
4 green cardamom pod
1 t ginger pulp
1 t garlic pulp
400 g canned tomatoes
1 1/4 t Tsp salt
1 kg chicken, skinned, boned and cubed
6 T butter
1 T corn oil
2 md onions-sliced
2 T chopped fresh coriander
4 T light cream
coriander sprigs

Put the yoghurt, ground almonds, all the dry spices, ginger, garlic,
tomatoes and salt into a mixing bowl and blend together thoroughly.

Put the chicken into a large mixing bowl and pour over the yoghurt
mixture. Set aside.

Melt together the butter and oil in a medium karahi (wok) or deep
round-bottomed frying pan (skillet). Add the onions and fry for
about 3 minutes.

Add the chicken mixture and stir-fry for 7-10 minutes.

Stir in about half the coriander and mix well.

Pour over the cream and stir in well. Bring to the boil. Seve
garnished with the remaining chopped coriander and coriander springs.

3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
4 cloves garlic
1 inch cube of ginger
2 tablespoons water
1 cut-up, skinned chicken
3 tablespoons oil
1 cinnamon stick
2 bay leaves
5 cardamom pods (green if you can find them),
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice

Mix the tomato sauce, yogurt and water and set aside. Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat. Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes.
Stir for 30 seconds. Add the garlic and ginger paste and the turmeric. Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir. Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

This recipe was given to me by an Indian post-doc in my lab. It is absolutely
delicious.

Marinade

1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste

1 Lb of fresh chicken (sliced, diced or shredded… your choice)

Mix the above ingredients making sure to thoroughly coat the chicken. You may
want to add a little bit of oil to facilitate coating the chicken. Allow to
marinate for approximately two hours.

two cloves of garlic, chopped
1/2 cup chopped onion

Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar
and allow it to caramalize over medium heat. Add garlic and fry until golden
brown, then add onion and fry until tender.

Place the marinated chicken in the garlic/onion mixture and fry it over low
heat (do not add any more oil). Cover it and allow it to fry until done. Stir
occasionally.

When chicken is done, grate about a tsp of fresh cinnamon over it and serve
immediately over a bed of steamed rice. Enjoy!

Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required

Method:

1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on ‘medium’ heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.

Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.

This recipe came out from my own kitchen. When I came to U.S., I was novice at cooking. I tried to make a new dish everyday with my own ideas. Sometimes, it comes out well and sometimes …(I won’t say about that). This came out pretty well.

Ingredients:
Boneless chicken/with bones pieces – 1 Lb
Onions Onion (sliced) – 2
Limes – 3
Whole green chilli – 5
Onion paste – 3 tbs.
Ginger paste/powder – 1/2 tsp.
Garlic paste/powder – 1/2 tsp.
Turmeric powder – 1 tsp.
Red chilli powder – 1 tsp.
Coriander powder & Cumin powder – 1 tsp.
Plain yogurt – 1 tbs.
Salt – 1.5 tsp. or to taste
Cinnamon powder – 1/4 tbs.
Cloves powder – 1/4 tsp.
Oil – 2 tbs.
Method:
Clean the chicken pieces. Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder,coriander,cumin,yogurt,salt,Cinnamon and Clove powder in a small bowl. Put 1 Tbs. oil to it. mix it well. In a big bowl put all the chicken pieces. Put all the spices from the small bowl onto the chicken. Mix it well, so, that the chicken pieces are covers with spices. Keep it for 6 to 8 hours. Preheat the oven at 450 F. Now spread some oil in a big flat baking tray. Keep all the chicken pieces one by one (in a single layer). Once the oven is ready, keep the tray inside the oven for 45 minutes. If you want more color, change the oven to broil, turn all pieces and put it inside the oven for 5 minutes. Now keep all the chicken pieces in a tray or plate. Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.Tandoori chicken is ready to serve. You can have it with rice or you can have it just like that. I liked it.