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Melt butter in heavy pot with a lid. Add the onions, garlic, chilies and ginger. Cook, stirring constantly for about 5 minutes. Add garam masala and turmeric, tomatoes and season with salt.

Drain the peas and add the peas to the pot. Bring to a boil, reduce the heat to medium low and cover. Cook, stirring occasionally for about 2 hours

Stir in the cream and cilantro and cook for 10 minute longer. Serve over basmati rice.

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Chicken Tikka Masala

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Indian Eastern

Amount Measure Ingredient -- Preparation Method

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2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons paprika

1 teaspoon mango powder -- can sub chutney

1 teaspoon chili powder

1 each lime -- zest and juice

10 fluid ounces plain yogurt

1 each chicken -- deboned, meat cut into small pieces

1/4 cup ghee -- or clarified butter

3 cloves garlic -- minced

1 large onion -- diced

1 cup chicken stock

Grind the spices. Mix with the paprika, mango powder, chili powder, lime and yogurt in a large bowl.

Add the diced chicken, cover and let marinate overnight in the refrigerator

Heat the ghee in a wok

Drain the chicken reserving the marinate and stir fry the chicken. Once cooked, remove the chicken and keep warm

Stir fry the onions and garlic until lightly browned, return the chicken and any marinade to the pan

Add stock to thin if necessary.

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Dabi Arvi la Salan

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean C -- Indian Eastern

Starch

Amount Measure Ingredient -- Preparation Method

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3 pounds taro

2 cups ghee

1/2 each red onion -- cut into thick slices

7 cloves garlic -- chopped

1 5" piece ginger -- grated

1 teaspoon red chili pepper

2 cups water

1/2 cup yogurt

1/2 teaspoon garam masala

Peel taro and cut into slices about 1/2 inch thick. Put taro in large pot, cover with cold water, bring to boil and cook for about 15 minute or until softened. Drain and pat dry.

Heat the ghee in a heavy pot, add onions and fry until browned, transfer to cutting board and chop

In the same pot, working in batches, fry taro, turning once, about 6 minutes per side, set aside

Add the garlic, ginger and chili, stir, add the water, then yogurt, bring to simmer for 20 minutes.

Add the garam masala and season with salt.

Return the taro to the sauce, stir and let simmer for 10 minutes.

Description:

"Taro in onion sauce"

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Dal, "All in One"

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Indian Eastern

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups toor dal

1 1/2 cups moong dal

12 tablespoons ghee

1 1/2 teaspoons mustard seeds

1 1/2 teaspoons cumin seeds

3 medium onion -- diced

3 each tomato -- diced

6 each green chili pepper -- diced

3 tablespoons ginger root -- minced

6 cloves garlic -- minced

3/4 cup fresh peas -- sub frozen

3 each carrot -- diced

15 ounces fresh spinach -- chopped

3/4 teaspoon turmeric

12 each rotis

Place the dal in the pressure cooker, add 3 cups of water, lock lid, bring to high pressure, reduce heat and cook for 7 minutes, cool quickly and reduce pressure....or place the dal in a pan, add water, bring to a boil and simmer for 25 minutes or until tender.

Blanch the peas and carrots for 1 minutes each, set aside

Heat the ghee in a skillet or sauté pan and cook spices for 1 minute

Add the onions, ginger, garlic and chilies, cook while stirring for 2 minutes

Add the tomatoes and cook stirring for 1 minutes more

Add the cooked dals, spinach, turmeric, peas and carrots. Thin with a bit of water if too thick, season with salt

Cook for 4-5 minutes stirring

Serve with roti

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Fresh Fruity Mint Sauce

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Indian Eastern Condiments

Sauces

Amount Measure Ingredient -- Preparation Method

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1/2 cup cup Washed fresh mint leaves

4 tablespoons Lemon juice

2 Fresh hot green chilies

1 Medium-sized tart apple, peeled, cored and diced just before blending

1 Orange, peeled, seeded and cubed

1 teaspoon Salt

Combine all ingredients in the container of an electric blender. Blend at high speed until you have a smooth paste.

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Fresh Mint and Chile Sauce

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Indian Eastern Sauces

Amount Measure Ingredient -- Preparation Method

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2 teaspoons sugar

1/2 teaspoon salt

1 tablespoon fresh ginger root -- grated

1 each serrano pepper -- minced

1 clove garlic

2 cups fresh mint leaves

2 tablespoons rice wine vinegar

Place all the ingredients in a food processor and pulse until well mixed.

Yield:

"1/2 cup"

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Lamb curry

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Indian Eastern Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups plain yogurt

1/4 teaspoon red pepper flakes

1 teaspoon salt

3 pounds lamb, cubed

1/4 cup ghee -- sub clarified butter

2 each yellow onion -- diced

2 tablespoons ginger root -- minced

2 teaspoons coriander seeds -- crushed

1 teaspoon turmeric

1 teaspoon cumin seed -- crushed

1/2 teaspoon ground cinnamon

1/8 teaspoon cardamom -- seeds, crushed

1 tablespoon curry powder

1 cup broth -- lamb or chicken

1 each yellow onion -- sliced into rings for garnish

2 each lemons -- cut into wedges for garnish

Rice

In a large bowl, combine 3/4 of yogurt, pepper flakes, salt and lamb, stir to blend, cover and refrigerate for 3-12 hours.

In a heavy stock pot, heat the ghee over medium high heat. Add the onions and all the spices; cook for about 5 minutes.

Stir in the lamb mixture, add the remaining yogurt and broth. Bring to boil, reduce to simmer for 1 - 2 hours.

Serve with rice and garnish with onion rings and lemon wedges.

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Lemon Pilaf

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Indian Eastern Pastas/rice

Starch

Amount Measure Ingredient -- Preparation Method

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1 cup basmati rice

1 tablespoon ghee -- sub clarified butter

1 teaspoon mustard seeds

1 clove garlic -- minced

1/2 teaspoon turmeric

1 1/2 tablespoons lemon juice

3 tablespoons water

2 each kari leaves

1/4 cup roasted cashews -- chopped

1/2 teaspoon green chilies -- minced

1 each mango -- peel, pit and dice

Place 1 1/2 cups of water for every cup of rice in a sauce pan with a lid, bring to a boil. Rinse the rice until the water is clear. Add the rinsed rice to the boiling water, bring back to a boil, cover and turn heat to the lowest setting. Set timer for 15 minutes. Uncover after 15, stir and cover off the heat

Heat the ghee in a pan, add the mustard seeds and allow to pop (may need to cover pan)

Add the garlic, turmeric, lemon juice, kari leaves and water, bring to boil

Add the nuts, chilies, and stir to blend, remove the kari.

Add the rice and stir to coat

Garnish with mango

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Makai Nu Shaak

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Indian Eastern Sides

Amount Measure Ingredient -- Preparation Method

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3 cups fresh corn kernels

2 1/2 cups whole milk

1 tablespoon ghee

1/8 teaspoon cumin seed

2 each serrano chilies -- seeded and minced

1/2 inch ginger root -- grated

1 pinch turmeric

2 tablespoons grated coconut meat

2 tablespoons cilantro -- minced

In a heavy sauce pan , place the corn and milk. Bring to a boil, reduce to simmer for 40 minutes uncovered

Season with salt and pepper

In a heavy skillet, heat the ghee. Add the spices and stir for 10 seconds.

Add chilies, ginger, turmeric and corn mixture, stir to combine

Add the coconut and cilantro and cook for 2 minutes.

Description:

"Corn cooked in milk with chilies and coconut - Gujarat state of India"

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Murgh Zafrani

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Indian Eastern Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups ghee -- sub clarified butter

1 medium red onion -- diced

8 cloves garlic

1 3" piece ginger root -- minced

1/4 cup raw cashews

1 cup water

1 cup yogurt

4 tablespoons heavy cream

salt

2 teaspoons ground cardamom

1 1/4 teaspoons chili powder

1/2 teaspoon ground mace

1 1/2 teaspoons saffron threads -- crushed to powder

1 teaspoon juniper berries -- crushed to powder

1 each chicken -- broken into pieces

Preheat the oven to 300°

Heat the ghee in large pot, sauté onions until browned, add ginger and garlic and cook for 1 minute, transfer to blender.

Add the cashews to the onion mixture and puree, drizzling in the water to form loose paste

Transfer loose paste to pot, add all other ingredients and stir to combine.

Add the chicken pieces and mix with hands to coat. To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Cover pot with foil, and place lid on top to create tight seal.

Bake for 2 hours.

Remove the cooked chicken to a platter. Strain the sauce, adjust seasoning, spoon over chicken.

Description:

"Saffron chicken"

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Red lentil soup

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Indian Eastern Soup/stock

Amount Measure Ingredient -- Preparation Method

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1/3 cup ghee -- or clarified butter

2 tablespoons cumin seed

2/3 tablespoon coriander seed

2/3 tablespoon fenugreek seed

2/3 tablespoon mustard seed

1/2 pound yellow onion -- sliced thin

1 clove garlic -- crushed

5 each curry leaves

1 ounce ginger root -- grated

1 teaspoon cayenne pepper

1 tablespoon salt

1/2 tablespoon sugar

1 teaspoon turmeric

1 1/2 pounds red lentils -- rinsed

1/2 gallon water

8 teaspoons rice flour

1 1/3 cups water

28 ounces canned diced tomatoes

2 2/3 tablespoons lime juice

1 1/3 cups fresh cilantro -- minced

In heavy pot, heat ghee or butter over high heat. Add the cumin, coriander, fenugreek and mustard seed. Cook, stirring for 5 minutes.

Add the onions and cook for 3 minutes.

Add the curry leaves, ginger, garlic, cayenne, salt and sugar, stir for 3 minutes

Add the turmeric, lentils, stir to coat, add the water. Bring to boil, reduce to simmer, covered for 30 minutes.

Dissolve rice flour in water, and stir into soup; continue to stir to thicken

Add the tomatoes, and simmer for 30 minutes longer.

Remove from heat, stir in lime juice and cilantro.

Yield:

"2 2/3 quarts"

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Steamed fish in herb sauce

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Indian Eastern

Amount Measure Ingredient -- Preparation Method

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3 pounds salmon fillet -- skin off

1 cup shredded coconut meat

9 cloves garlic -- minced

6 each green chilies -- minced

9 tablespoons lemon juice

1 1/2 cups cilantro -- packed

3/4 cup fresh mint

24 large lettuce leaves -- blanched

6 tablespoons toasted almonds -- chopped

3 teaspoons cumin seeds -- toasted

3 tablespoons ginger root -- minced

3 teaspoons lemon zest

3/8 teaspoon salt

Cut the fish into 4 oz serving portions

In a food processor, combine coconut, garlic, lemon juice, cilantro and mint, puree. Season with salt, and transfer to bowl. Add fish and turn to coat.

Place 2 lettuce leaves on work surface, overlapping them. Place a piece of fish in the center, fold over the sides and fold over into neat package. Repeat with all the fish.

Place the packages in a steamer and steam for about 10 minutes

Serve with rice pilaf

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String Beans and Zucchini Curry

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Indian Eastern

Amount Measure Ingredient -- Preparation Method

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2 tablespoons ghee -- sub clarified butter

2 medium onion -- diced

1/2 teaspoon mustard seeds

1 teaspoon turmeric

2 tablespoons ground cumin

2 tablespoons ground coriander

1 pound fresh string beans -- remove tips, cut into 2" pieces

1 pound zucchini -- cut in rounds

1/2 teaspoon chili powder

1 teaspoon garlic powder

salt to taste

Heat the ghee, add the onions and cook until tender but not browned for 2 minutes while stirring. Increase the heat to high and add the mustard seeds. Continue to stir until the seeds begin to pop.

Add the turmeric, cumin, and coriander, stir to blend

Add the beans, and cook while stirring for about four minutes and add the zucchini. Stir to blend, add the chili and garlic powders and season with salt

Cover, reduce heat to medium and cook for 10 minutes, stirring after 5 minutes.

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Tandoori Turkey Tenderloin

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Indian Eastern Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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For Chutney

4 each peaches -- pitted and chopped

4 tablespoons peach preserves -- sub apricot

4 tablespoons rice wine vinegar

2 tablespoons fresh ginger root -- grated

2 pinches salt

2 each scallion -- minced

For Raita

2 cups cucumber -- peeled, seeded, cut in half moons

1/2 cup yogurt

2 tablespoons fresh mint -- minced

2 tablespoons honey

For Turkey

1/2 cup yogurt

1/2 cup sour cream

2 tablespoons fresh lemon juice

2 tablespoons brown sugar

4 teaspoons ground cumin

4 teaspoons garam masala

4 teaspoons paprika

4 teaspoons turmeric

2 cloves garlic -- minced or pressed

4 teaspoons fresh ginger root -- grated

2 teaspoons kosher salt

1 teaspoon cayenne

24 ounces turkey tenderloin

For Naan

1/2 cup extra virgin olive oil

2 tablespoons fresh flat leaf parsley -- minced

2 cloves garlic -- minced or pressed

2 pinches salt

1 pound pizza dough -- fresh or frozen thawed

Simmer the peaches, preserves, vinegar, ginger and salt over medium heat for 10 minutes. Remove and stir in the scallions. Transfer to serving bowl, cool, cover and refrigerate

For the Raita, mix together all the ingredients, transfer to serving bowl, cover and refrigerate.

For the Turkey, in a mixing bowl, whisk together all the ingredients except the turkey. Slice the turkey into diagonal pieces and place in bowl of sauce, stir to coat, cover and refrigerate for 30 minutes but best overnight

When ready to cook, preheat the grill and oil the grates. While the grill heats, prepare the naam. Stir together the oil, parsley, garlic and salt. Portion the dough into tennis ball size balls, flatten and roll out to 6" circles.

Grill the turkey for 8-10 minutes, turning until internal temperature of 165°. Set aside and keep warm

Grill the naam for 3-4 minutes, turn for 1-2 minutes remove and brush with oil mixture.

Serve with chutney and raita on side with naam

Description:

"served with peach-ginger chutney and cucumber raita"

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