- 1 (15 ounce) can chickpeas
- 1 onion, chopped
- 1 tomatoes, chopped
- 1 green chili pepper, chopped
- 4 -5 garlic cloves, chopped
- 1 inch gingerroot, chopped
- 2 -3 bay leaves
- 1 teaspoon red chili powder
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 3 tablespoons olive oil
Saute onions and masala poweder with garlic, in olive oil for 3-5 min on medium. Mix everything together. Bake in braiser or oven for 20-30 min at 350. Add cayenne pepper to taste.
- 1 -3 1⁄2 lb chicken breast, make em into chicken-strip sizes
- salt & freshly ground black pepper
- olive oil
- 1 cup tomato sauce, unseasoned
- 3 garlic cloves, peeled and minced
- 2 cups yellow onions, finely chopped
- 2 tablespoons ginger powder
- 2 teaspoons cumin powder
- 2 teaspoons yellow mustard seeds, ground
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1 tablespoon turmeric
- 1 1⁄2 teaspoons cayenne pepper
- 1 tablespoon paprika
- 2 teaspoons lemon juice
- 2 tablespoons distilled white vinegar
- 1 teaspoon brown sugar
- 4 tablespoons yellow or red curry powder
- 2 teaspoons coarse sea salt
- 2 cups water
Rub chicken with salt and pepper thoroughly. Let sit for 15 min. Rub again with clove and curry powder. Place in big, flat, square pan. Saute onions, garlic, and mustard seed with olive oil. Add in tomato sauce and everything else slowly. Bake in oven at 350 for 1 hour, or until chicken falls apart when trying to pick up a piece.
- Pie crusts (you can make 4 samosas per each pie crust)
- Peas
- White potatoes
- curry powder
- paprika
- garam masala
- cayenne to taste
- yellow onions
- garlic
- olive oil
- canola oil
Boil potatoes. When done, cut into dice-sized cubes. Saute garlic and masala in olive oil. Add onions and saute until lightly caramelized. Wash peas in totes hot water, then drain. Mix peas and potatoes. Add the thing you sauteed. Now you have a big bowl of stuff.
Fill each pie crust with a small handful of filling. Seal the pie crust around filling. Make sure there are no openings. You're making a dumpling, essentially. Fry them all to a deep golden-brown in canola. Serve with mango chutney and any other sauces you're into.
- bananas
- rum
- sugar
- vanilla extract
- butter
- rose water
- pistachios, crushed
Toast nuts, set aside. Caramelize bananas in saute pan with sugar + vanilla. One tablespoon of sugar per banana. Add rum once it starts to caramelize and flambe if you're able. If not, mix it around for a bit on high heat.
Drizzle banana stuff over vanilla ice cream. Sprinkle crushed pistachios over it. Add a tiny dash of rose water on top. Eat immediately.