Aloo Phujia

1 onion, chopped
1/4 cup vegetable oil
1 lb. potatoes, peeled and cubed
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. ground turmeric
1/4 tsp. ground cumin
2 tomatoes, chopped

Lightly brown onion in oil in a medium size skillet.
Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Basmati Rice and Vegetarian Korma

3 large red onions, sliced lengthwise
3 large tomatoes, boiled and pureed
15 cashew nuts, ground up w/o water
1/2 can of coconut milk
1 Tbsp. garlic paste
1 Tbsp. ginger paste
1 tsp. red chili powder
1 tsp. coriander powder
tsp. turmeric powder
1 tsp. salt
1 tsp. badshah garam masala
tsp. cumin seeds
15 green beans
3 medium sized carrots
2/3 cup peas
1 big potato
1 cup cauliflower
(Steam all the vegetables except potato. Deep fry the potatoes.)
1 tsp. lemon juice
Coriander leaves for garnish
1 Tbsp. Canola oil
2 Tbsp. Ghee

Heat oil+ Ghee and season with cumin seeds. Fry onion till transparent then add ginger, garlic and salt. Fry till light golden brown. Add tomato puree and incorporate into the onion mixture for about 5 mins on little less than medium flame. Add the above spices and cashew powder. Also add coconut milk. Mix it well.
Pulse coarsely (not puree) with hand blender or food processor and then return to the pan.
Then add the steamed veggies + fried potatoes. Cook some more on medium flame about 10 min covered, stirring gently once in a while. Adjust spices to taste and add lemon juice. Garnish with coriander leaves and serve.

3 cups Basmati Rice (soak in water for 10 min)
1 tsp. ghee or butter
3 Tbsp. butter
1 red onion, thinly sliced
2 Tbsp. Badshah Garam Masala
tsp. Saffron
1 Tbsp. milk
20 split cashews
20 raisins
2-3 Tbsp. fried onions
Salt for taste

Soak Basmati Rice and wash. Mix Saffron + milk and heat in microwave for 20 s.
Cook Rice (with salt + saffron mixture added ) separately but not fully done (grains must remain separate). Cool for a while.
Fry onion in ghee or butter on medium flame. Add Garam masala and mix it. Gently incorporate the cooked rice. Deep fry Cashews and Raisins and garnish on rice along with Frenchs fried onions.

Coconut-Crusted Shrimp with Peanut Butter Curry Sauce (Rachel Ray)

1/4 cup vegetable oil
1 small white onion, finely chopped (about 1/2 cup)
1 clove garlic, finely chopped
1 Tbsp. curry powder
1/4 cup dry white wine
1/4 cup creamy peanut butter
1 (13.5 oz.) can unsweetened coconut milk
Juice of 1 lime
12 jumbo shrimp (about 3/4 lb.), peeled and deveined
2 cups shredded coconut, preferably unsweetened
3 heads bok choy, thinly sliced (about 3 cups)
1/2 pint (about 1 cup) cherry tomatoes

In a small saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until tender but not browned, about 6 minutes. Stir in the curry powder. Add the wine, scraping any browned bits from the bottom of the pan. Whisk in 2 tablespoons peanut butter until smooth. Add the coconut milk and simmer, stirring, until thickened, about 15 minutes. Remove from the heat and stir in the lime juice. Season to taste with salt. Keep the sauce warm over low heat.
In a small bowl, whisk the remaining 2 tablespoons peanut butter with 3 tablespoons warm water until smooth. Season the shrimp with salt and pepper and brush with the thinned peanut butter. Spread the coconut on a baking sheet, add the shrimp and press gently to coat; refrigerate.
In a medium skillet, warm 1 tablespoon oil over high heat. Add the bok choy and tomatoes, season with salt and pepper and cook until the bok choy and tomatoes are wilted, 2 to 3 minutes. Keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add the shrimp and fry until the bottoms are golden, 2 to 3 minutes. Using tongs, gently turn over each shrimp; drizzle the remaining 1 tablespoon oil around the edge of the skillet. Lower the heat and fry until the other sides are golden, about 1 more minute. Spoon the reserved sauce into the center of 4 serving plates. Divide the bok choy mixture among the plates and top each serving with 3 shrimp.

TIP: For a change - Use 1/4 cup shredded coconut and 2 cups kataifi (shredded phyllo dough) to coat the shrimp.

Everything Lo Mein (Rachel Ray)

3 rounded Tbsp. hoisin sauce
3 Tbsp. tamari (eyeball it)
2 tsp. hot sauce (eyeball it)
1 lb. spaghetti
4 Tbsp. vegetable oil
2 large eggs, beaten
3 chicken breast cutlets, sliced into thin strips
3 thin-cut pork chops, sliced into thin strips
Black pepper
2 tsp. ground coriander
4 garlic cloves, finely chopped
2-inch piece fresh ginger, peeled and finely chopped or grated
6 scallions, cut into 3-inch lengths, then sliced lengthwise
1/2 lb. fresh shiitake mushrooms, stemmed and chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1 small can sliced water chestnuts, chopped
2 cups fresh bean sprouts, 4 generous handfuls, or 1/2 lb. packaged shredded cabbage

Mix together the hoisin, tamari, hot sauce, and about 3 tablespoons of water in a small bowl and reserve.
Bring a big pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.
While the pasta cooks, heat 1 tablespoon of the vegetable oil, once around the pan, in a large, nonstick skillet over high heat. When the oil ripples, add the beaten eggs and scramble them to light golden brown. Remove to a plate and reserve.
Season the meat strips with salt, pepper, and the coriander. Heat the remaining 3 tablespoons of vegetable oil to a ripple over high heat, then add the meat and stir-fry for 4 minutes. Push the meat to the sides of the skillet and add the garlic, ginger, scallions, shiitakes, bell peppers, water chestnuts, and bean sprouts or cabbage. Stir-fry the veggies for 2 minutes, then add the drained pasta and the eggs to the skillet. Pour the reserved sauce over the lo mein and toss it to combine. Turn off the heat. Toss for 30 seconds and let the pasta absorb all of the liquids. Taste it to adjust the seasonings. Yum-o! You're not getting this off any take-out menu!

Indian Dahl With Spinach

1 1/2 cups red lentils
3 1/2 cups water
1/2 tsp. salt
1/2 tsp. ground turmeric
1/2 tsp. chili powder
1 lb. spinach, rinsed and chopped
2 Tbsp. butter
1 onion, chopped
1 tsp. ground cumin
1 tsp. mustard seed
1 tsp. garam masala
1/2 cup coconut milk

Rinse lentils and soak for 20 minutes.
In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Makloubeh (Fish and Rice Upside Down)

Fish Ingredients:
2 lb. Tilapia filet (or any other type of fish)
1/4 cup Vegetable Oil (for Marinade)
1 tsp. Fish spice (or any combination of the following spices: Celery Salt, Cumin, Coriander, Cardamom, Cinnamon, Ginger, Nutmeg, Allspice, Fenugreek, Curry Powder, Paprika, Turmeric, Cloves, Black Pepper, Cayenne Pepper
1/2 tsp. White Pepper
1/2 tsp. Salt
1 orange, cut into thin slices
2 lemons, cut into thin slices
3 garlic cloves, diced thin
1/2 cup Olive Oil or Vegetable Oil to fry the fish
1/2 cup of sliced almonds

The night before you prepare the meal - in a large bowl or Pyrex dish, mix well the Vegetable Oil, Fish Spice, White Pepper, Salt, oranges, lemons, and garlic. Then add the fish and cover.
After the rice has cooked, heat oil in a nonstick pan and fry fish on both sides until it is golden brown (about 3 minutes per side).
Remove cooked fish filets from the skillet, and lightly cover them with aluminum foil to keep them warm.
Lightly fry almonds in the same oil and then drain them on a paper towel.

Rice Ingredients:
2 cups uncooked Basmati Rice, washed and drained
2 1/4 cups of Fish Broth or Chicken Broth
1 cup of Thawed Vegetable Medley (peas, green beans, carrots...)
1 Tbsp. melted butter
1/2 tsp. salt
1/2 tsp. ground turmeric

Pour fish broth (or chicken broth) into a saucepan and bring to a boil.
Add rice to boiling broth, cover saucepan, and reduce heat. Cook the rice for 10-12 minutes.
Turn off heat and keep it covered for another 10 minutes.
Remove cover, add salt, butter, turmeric, vegetable medley, and gently stir all ingredients into the rice.

Bringing the Fish and Rice together:
Place the fish filets on the bottom of another circular pot.
Add rice mixture on top and push down.
Place a large circular serving dish on top of the pot, then flip the pot with the fish and rice upside down. Do this carefully so as not to lose the shape of the dish.
Gently pull the pot upwards away from the circular serving dish.
Add the almonds as decoration and serve hot with a fresh vegetable salad.

Shrimp Pad Thai

1 (8 ounce) package rice noodles
1 1/2 teaspoons vegetable oil
1 onion, diced
1 teaspoon minced garlic
12 medium fresh shrimp, peeled and deveined
1 tablespoon ketchup
1 tablespoon fish sauce
1 tablespoon white sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 eggs, lightly beaten
1/4 pound bean sprouts
1/2 cup unsalted dry-roasted peanuts, chopped
1/4 pound bean sprouts
1 lemon, sliced
1/2 cup chopped peanuts
1/4 cup coarsely chopped cilantro

In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.
Transfer to a serving plate, and scatter noodles with 1/4 cup bean sprouts, lemon slices, 1/2 cup chopped peanuts and cilantro.

Shrimp with Sugar Snap Peas

2 Tbsp. peanut oil
lb. sugar snap peas, trimmed and strings removed
cup thinly sliced water chestnuts
4 scallions, trimmed and cut into -inch pieces
1 clove garlic, chopped
1 lb. large shrimp, shelled and deveined
1 Tbsp. chili sauce with garlic
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
cup chicken stock
1 recipe brown rice

In a wok or large skillet, heat 1 tablespoon of the oil. Add the sugar snap peas, water chestnuts, and scallions. Stir-fry over high heat for 2 minutes.
Add the garlic and cook, stirring, for 30 seconds. With a slotted spoon, remove the vegetables from the pan.
Without wiping out the pan, add the remaining tablespoon of oil. Add the shrimp and stir-fry over high heat for 3 minutes or until the shrimp are pink and cooked through. Remove the shrimp from the pan with a slotted spoon.
Add the chili sauce, rice vinegar, soy sauce, and stock. Cook over high heat for 1 minute.
Return the shrimp and vegetables to the pan and cook for 30 seconds or until they are hot.
Spoon the rice into 4 bowls, add the shrimp mixture, and serve at once.
Serves 4.

Brown Rice:
1 cup long-grain brown rice, well rinsed in a strainer
teaspoon salt
2 cups water

In a saucepan, combine the rice, salt, and water.
Bring to a boil, lower the heat, cover the pan, and cook the rice for 40 minutes.
Taste the rice to see if the grains are tender.
Leave the cover on and set the rice aside for 15 minutes before serving.
Fluff with a fork.
Serves 4.

Tofu with Broccoli and Shiitakes

1 Tbsp. chili paste with garlic
1 Tbsp. hoisin sauce
2 Tbsp. soy sauce
2 Tbsp. rice wine
1 Tbsp. rice wine vinegar
Pinch of sugar
2 Tbsp. peanut oil
4 slender stalks broccoli, cut into florets and -inch pieces
1 large carrot, cut into matchsticks
8 shiitake mushrooms, trimmed and thinly sliced
1 clove garlic, chopped
cup chicken stock
8 oz. silken tofu, cut into -inch cubes
1 recipe brown rice (see above)
1 Tbsp. sesame oil
cup chopped dry-roasted peanuts
cup chopped fresh cilantro

In a bowl, combine the chili paste, hoisin and soy sauces, rice wine, rice vinegar, and sugar. Mix well and set aside.
In a wok or large skillet, heat the peanut oil. Add the broccoli, carrot, and shiitakes. Stir-fry for 2 minutes. Add the garlic and cook for 30 seconds.
Add the stock and bring to a boil. Turn the heat to medium, cover the pan, and cook the vegetables for 2 minutes or until they are tender.
Add the chili mixture and tofu and cook for 1 minute or until the mixture is bubbling at the edges.
Spoon the rice into 4 bowls and top with the tofu mixture. Drizzle each serving with some sesame oil and sprinkle with peanuts and cilantro.Serve at once.
Serves 4.