Chicken Korma

• 2 1/2 pounds chicken, skinned & chopped into bite-sized chunks
• 2 cups yogurt
• 3 cloves garlic
• 2 medium onions, chopped
• 1 tsp paprika
• 2 tsp fresh ginger, chopped
• 2 tsp oil
• 2 tsp ground coriander
• 1/2 tsp ground chili
• 1 tsp cumin
• Seeds of 2 peeled cardamom pod
• 1 tsp turmeric
• 1 bay leaf
• 2 tbsp fresh cilantro, chopped
• Water or chicken stock

Preparation:

• Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute.
• Remove and set aside.
• Add to casserole the coriander, chili, cumin, cardamom seeds, and turmeric. Fry for a few minutes. Add the chicken. Pour enough water or chicken stock to cover and add remaining marinade.
• Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh cilantro and serve.

Aloo Gohbi

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro

Preparation:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt.
• Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Dahl

• 2 1/2 cups dried yellow split peas
• 2 1/2 cups water
• 1 1/2 teaspoons salt
• 1/2 teaspoon grated fresh ginger root
• 1 teaspoon diced jalapeno chile pepper
• 1/2 cup diced tomatoes
• 3 teaspoons lemon juice
• 1/2 teaspoon ground turmeric
• 2 teaspoons vegetable oil
• 1 teaspoon cumin seed
• 1/2 dried red chile pepper
• 2 cloves garlic, finely chopped

1/4 cup chopped fresh cilantro

• Preparation:

• Rinse split peas; soak in 2 1/2 cups water for 30 minutes.
• Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated add garlic. Stir mixture into split peas and add cilantro; mix well. Top with chopped cilantro (as garnish) and serve.

Basmati Rice

3 cups basmati rice
1 cup frozen green peas
3 cups water or chicken stock

Preparation:

Boil rice with water or chicken stock, stirring occasionally. When rice is almost cooked (approx five minutes before rice is cooked), add the frozen peas & stir. When rice is cooked, remove from heat (or turn off rice cooker). Serve immediately.

Raita

1 cup plain yogurt
2 cups diced cucumber
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1/2 teaspoon ground cumin
salt and freshly ground black pepper to taste

Preparation:

In a bowl, stir the yogurt, cucumber, cilantro, mint, and cumin until the yogurt is smooth and creamy; season to taste with salt and black pepper. Cover and chill before serving.

Roti

• 4 cups flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 tablespoon vegetable oil, plus more for cooking roti
• 1 cup water
• pinch of yeast (if using all-purpose flour)

Preparation:

To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel. On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack.)

Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.