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Coconut curried chicken 1/2 c cooking oil 1 1/2 tsp cumin seeds or black mustard seeds 3 large or 6 medium dried cayenne peppers, cut in halves or quarters 1 c pureed onion (1 large) 3 1/2 Tbsp finely chopped garlic (10-11 medium cloves) 1 1/2 Tbsp finely chopped ginger 3/4 c pureed tomato (1 large) 1/2 tsp tumeric 20 fresh curry leaves (optional) 1 Tbsp salt 10 cloves 3 lbs skinless chicken thighs, bone in 4 c coconut milk, stirred 1/2 c chopped cilantro Heat oil in a large, heavy-bottomed pot on med-high for 1 minute.  Add cumin seeds and allow them to sizzle for 30 seconds (or add mustard seeds and allow them to sizzle until you hear the first popping sounds).   Add cayenne and stir in onion.  Saute onion for about 10 - 12 minutes, stirring regularly.  A little of the onion will be stick to the pot, giving the curry a stronger onion flavour.  If onion is becoming dark brown and burning, reduce the heat. When onion is very light brown, add garlic, stir and saute for another 3-4 minutes, or until golden.  Reduce the heat to medium, add ginger and saute for 1-2 minutes.  Sitr in tomoto, then add turmeric, curry leaves salt and cloves.  Stir and cook for 5 minutes, or until oil glistenson the tomatoes.  Turn off the heat and stir in chicken, then coconut milk.  Turn the heat to high and bring to a boil. Reduce the heat to medium, cover and cook for 30 minutes, or until chicken is cooked.  Turn off the heat and allow to cool for 30 minutes if you are serving the chicken boneless.   Discard the bones, and return the chicken meat to the curry.  Stir well to combine.  At this point, you may wish to take out some or most of the curry leaves, as they are difficult to chew. Just before serving, bring the curry to a boil on medium high heat.  Thurn off the heat and stir in cilantro. Spaghetti squash with indian spices. Download Mung Beans in Coconut curry 1 c mung beans 1/3 c cooking oil 1 Tbsp cumin seeds 3 Tbsp chopped garlic (9 medium cloves) 2 c pureed tomatoes (4 medium) 2 Tbsp chopped ginger 2 Tbsp ground coriander 1 tsp turmeric 2 tsp salt 1/2 Tbsp crushed cayenne pepper 3-5 c water 2 c coconut milk 1/2 c chopped cilantro Wash and drain mung beans and set aside. Heat oil in a medium pot on medium high for 1 minute.  Add cumin seeds and allow them to sizzle for 45 seconds, or until they are a darker brown.  Add garlic and saute for 3-4 minutes, until brown but not burned.  Stir in tomatoes, then add ginger, coriander, turmeric, salt and cayenne.  Stir and saute masala for 5 minutes, or until oil glistens.  Add 3 c water and mung beans, bring to a boil, then reduce the heat to low, cover and cook for 30 minutes, stirring once or twice and adding more water if the masala becomes dry.  Taste beans to make sure they are cooked. Stir in coconut milk and increase the heat to medium-high.  Bring to a boil and turn off the heat (if you want to thicken your curry some more, you can let it simmer on med-low heat for 5-10 minutes).  Stir in cilantro and serve. Red Bell Pepper and shallot curry 1 bunch green onions, white and green parts, chopped in thin rounds 1/2 c cooking oil 1 Tbsp cumin seeds 2 c thinly sliced shallots 1 lb tomatoes (3 large), chopped 3 large jalapeno peppers, finely chopped 1 Tbsp salt 1 tsp turmeric 1 tsp paprika 1 tsp ground black mustard seeds' 3-4 red bell peppers, seeded and chopped lengthwise in 1/2" slices Separate the white part of the green onioins from the green part.  Place them in two separate bowls. Heat oil in a heavy, medium pot on med-high for 30 seconds.  Add cumin seeds and allow them to sizzle for 30-45 seconds, or until they become a darker brown.  Immediately add shallots and white parts of the green onions and saute for 7-8 minutes, or until golden.  Add tomatoes, jalapeno peppers, salt, turmeric, paprika, and mustard seeds.  Reduce the heat to medium and cook this masala for 10 minutes, or until oil separates and glistens on top. Stir in bell peppers and cook, covered, for 3-5 minutes, or until they reach your preferred texture.  Stir in green parts of the green onions and serve immediately. Tomato and onion chutney 1/3 cooking oil 3 c finely chopped onions (2 med-large) 2 c finely chopped tomatoes (4 med-large) 4 Tbsp chopped ginger 3 Tbsp chopped jalapeno pepper (optional) 1/2 c fresh lemon juice 2 tsp salt 3 Tbsp sugar In a medium pot, heat oil on med-high for 45 seconds.  Add onions and saut for 8 minutes, or until dark brown but not burned.  Stir in tomatoes, ginger and jalapeno pepper and saute for 3-4 minutes.  Add lemon juice, salt and sugar, stir and saute for 2 minutes, then remove from the heat.  Will keep refridgerated in an airtight container for up to 10 days. Rice Pilaf, with cashews, cranberries and saffron 1 1/2 c white basmati rice 2 1/2 c cold water 3/4 c raw unsalted cashews, roughly chopped 1/4 c cooking oil 1 tsp cumin seeds 1 small onion, finely chopped 1 Tbsp choped garlic (3 md cloves) 1 tsp salt 10-20 threads saffron saodked in 1/4 c hot water 1/3 c dried cranberries In a large bowl, wash adn drain the rice twice in cold water, Add the 2 1/2 c of cold water to the drained rice and soak for at least 20 minutes and up to 1 hour. In a small, heavy-bottomed frying pan, heat cashes on med-high, stirring constntly for 3-4 minutes.  Until the cashews are light bronw with darker brown edges. Turn off the heat and empty cshews into a bowl to cool. In a me pot, heat oil on med for 45 seconds. Add cumin seeds and allow them to sizzle for 15-30 seconds. Immediately add onion and saute until light to med brown, about 5 minutes.  Add garlic and gook for 1-2 minutes, or until golden. Add turmeric and stir for 45 sec, or until a slightly darker shade.  Add rice with all of th ist water and salt. Bring to boil.  Trit in saffron and water. Allow to cook for 10 minutes. Turnoof heat and allow to steam for 10 mintues.  Pour cooled nuts andn cranberries into cooked rice.  SErve immediately.