Grilled Masala Eggplant

Process:

1. Cut the eggplant into 3/4 inch round slices.

2. Drain the liquid in a colander and dry the slices.

3. Marinate the eggplant slices with the spices, vinegar, and remaining 1 tsp of salt for about an hour.

4. Combine the ghee and the oil together and brush the slices and grill on high heat. Serve as a side dish to any meal.

Ingredients:

2 medium eggplants
2 tsp kosher salt
1 tsp hot paprika
3 tsp coriander powder
1 tsp black better powder
1/2 tsp turmeric powder
2 tbsp white vinegar
2 tbsp grape seed oil
1 tbsp ghee (optional)

Spiced Molasses Cookies

Procedure

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, Garam Masala spice blend and salt. In a shallow bowl, place 1/4 cup sugar; set aside.

2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
   Arrange balls on baking sheets, about 3 inches apart.

4. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly).

5. Cool 1 minute on baking sheets; transfer to racks to cool completely.

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoon Kashmiri Garam Masala
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses

Spiced Grilled Veggie Summer Salad

Procedure

1. Mix the oil, Keralan curry, salt and pepper in bowl.

2. Coat the peppers, eggplant, pineapple and onions with the curry powder mixture.

3. Grill all the coated vegetables and the pineapple. Set aside.

4. Arrange the grilled vegetables, pineapple and avocados attractively on individual plates. Drizzle with vinaigrette.

5. Sprinkle with chivesand Kashmiri garam masala. Serve.

Ingredients

2 yellow peppers, cut into large dice
2 red peppers, cut into large dice
1 eggplant sliced
3 red onions, peeled and sliced into rounds
1 pineapple, peeled, cored, and sliced
2 cups extra virgin olive oil
2 tablespoons Keralan curry
1 tablespoon salt
½ teaspoon ground black pepper
2 avocados pitted, peeled and cut into wedges
1 table spoon, finely minced chives
¼ teaspoon Kashmiri Garam Masala

Tahiri: A One Pot Dish

Serves 8

Procedure

1. Place the cilantro, spinach and 1 cup of cold water in a blender and blend until very smooth. Place the puree in a fine sieve and squeeze as much water out of it as you can. Keep in the sieve over a bowl in the refrigerator until needed.

2. Melt butter in a sauce pan. Add the onions and saute' for 6 minutes or until transparent.

3. Add the ginger and garlic and saute' for 1 minute. Add the curry, star anise and the cinnamon. Saute' for 1 minute.

4. Add the rice and saute' for 2 more minutes. Add the water, salt, pepper and tomatoes. Bring to a boil. Cover and lower heat to a simmer. Simmer for 20 minutes. Remove from heat. Let the pan rest for 5 minutes. Remove cover and fluff the rice with a fork. Stir in the puree, the peas and the garam masala and Serve.

Ingredients

1 tablespoon chopped cilantro
12 ounce fresh baby spinach, washed
12 ounces frozen petite peas, cooked in boiling salted water for 5 minutes
4 tablespoons butter
1 cup diced onions
2 teaspoons garlic
2 teaspoons ginger
1 tablespoon Keralan Curry
2 pieces star anise
2 cinnamon sticks
2 cups white basmati rice
½ cup diced fresh tomatoes
3 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Kashmiri Garam Masala

Belgian Endive with Quinoa and Roasted Sweet Potatoes

Serves: 6-8

Procedure

1. Preheat the oven to 400°

2. Cut the sweet potatoes into ¼” cubes.

3. Combine sea salt, pepper, and curry powder for spice mix. Add canola oil and 1 tsp. of spice mix to sweet potatoes and toss.

4. Roast in the oven for 15 minutes.

5. After removing from oven, set aside to cool.

Ingredients

For Roasted Sweet Potatoes:
2 medium Sweet Potatoes
2 tbsp Olive Oil
½ tsp sea salt
½ tsp pepper
2 tsp Keralan Curry

For Quinoa:
1 cup of water
¼ tsp sea salt
½ cup Red Quinoa 

For Marinade:
1/4 cup dried cranberries
1 tbsp apple cider vinegar
1 tbsp olive oil
2 tbsp toasted pumpkin seeds
1 tbsp finely chopped chives

Peach Chutney

Ingredients

2 jars of sliced Peaches, drained and diced reserving the liquid
½ cup lime juice
1 cup diced onions
1 cup golden raisins
1 cup dried currants
1 tablespoon ground fresh ginger
1 tablespoon ground fresh garlic
1 cup light brown sugar
1 cup white sugar
2 tablespoons yellow mustard seeds
1 tablespoon salt
2 teaspoons ground cinnamon
½ ground turmeric
¼ teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1 teaspoon crushed red pepper
1 ½ cups white distilled vinegae

Procedure

1. Place all the ingredients in a large thick bottomed pot and bring to a boil.
2. Lower the heat to a simmer. Simmer until the chutney is thick. Stir often during the cooking period.

Aromatic Roasted Turkey

Serves: 6 - 8

Procedure:

1. Heat all ingredients and bring to a boil.

2. Let the brine cool before adding to the turkey. Then stir in white wine.

3. Refrigerate in the brine for 4 days.

4. Once the turkey is ready to roast, preheat the oven to 325 degrees F. dry turkey well then coat with ghee and paprika.

5. Roast the turkey in the oven until the internal temperature reaches 165 degrees, about two hours. Take our the turkey and tent it with aluminum foil for an hour.

Ingredients:

1 20 pound whole turkey
1 cup kosher salt
1 cup honey
4 allspice berries
2 cinnamon sticks
3/4 cup celery
2 bay leaves
4 peppercorns
1 sprig thyme
2 tsp. Keralan curry powder
10 cups water or to cover turkey
1 cup dry white wine
Ghee
Paprika

If an alto sham is at your disposable, cook the turkey at 250 in the alto sham for 4 hours and let it cool for at least 6 hours.

Apple Crisp

Serves 6 - 8

Ingredients:

4 cups apples peeled, cored, and sliced
2 tbsp lemon juice
½ tsp Kashmiri Garam Masala

For the Crumb Topping:
1/2 cup flour
1 tsp. Kashmiri Garam Masala
2 tbsp butter (cold)
1/2 cup brown sugar
3 tbsp old-fashioned oatmeal

Procedure:

1. Preheat the oven to 400 degrees F. Place apples, lemon juice and Kashmiri Garam Masala in a baking dish and spread evenly.

2. For the crumb topping, mix all ingredients to form a crumb consistency.

3. Sprinkle topping on top of the apples.

4. Bake apples for 40 minutes until the top is crisp and the apples bubble. Place apple slices in individual bowls and serve warm with vanilla ice cream.

Tandoori Style Cornish Game Hen

Serves 6 - 8

Procedure:

1. Transfer the chicken to a large rimmed baking sheet and drizzle with 1 tablespoon of the lemon juice and rub to coat thoroughly.

2. Season the chicken with 1 teaspoon salt and sprinkle with 2 teaspoons of tandoori paprika and the black pepper over the chicken and rub the seasonings into the slashes. Cover and refrigerate for 1 hour.

3. Make the Tandoori masala by mixing all the remaining spices together with the yogurt. Then marinate the chicken in the masla and keep it for another 6 - 8 hours or overnight.

4. Combine the Ghee and the oil together and brush the chicken. Grill the chicken pieces in a barbecue or roast the chicken breast in a preheated 400 degree oven for about 10 minutes and reduce to 350 degrees and bake it for another 10-15 minutes.

Ingredients:

2 Cornish hens, 2 lbs each
3 teaspoon Keralan Curry
1 teaspoon ginger paste
1 teaspoon garlic paste
1 ½ teaspoon kosher salt
1 tablespoon lemon juice
¼ teaspoon dried fenugreek leaves (Optional)
½ cup low fat organic yogurt
¼ cup low fat sour cream

For Brushing:

1 tablespoon Ghee (optional)
1 tablespoon sunflower oil

 Note: Ginger-garlic paste can be made with equal amount of fresh ginger and garlic ground to a fine paste in a food process. This will keep for a week in the refrigerator.

Sparkling Pomegranate Limeade

Serves 8 - 10

Procedure

Simple Syrup:
Put sugar and water in a sauce pan over medium heat until the sugar dissolves. Let it cool.

1. In a pitcher, add the mint leaves to crushed ice and a few slices of lime.
2. Add the simple syrup and mix.
3. Add the pomegranate juice and the lime juice and mix it well.
4. Top it with the sparkling mineral water.  
5. Pour over a lime ring.

Ingredients

1 cup of water
1 cup of evaporated cane sugar
4 limes, juiced
1 lime cut into ½ inch rings
1 quart of sparkling mineral water
1 quart of pomegranate juice
1 bunch of fresh mint leaves
2 cups of crushed ice

Mint and Pea Pilaf

Procedure

1. Soak the rice in cold water for about two hours.

2. Boil water in medium pot with one teaspoon of salt and cook the rice for about 10 minutes. Drain the rice, and mix the lemon juice and keep it aside.

3. Combine the Ghee and the oil together and fry cashew nuts and keep it aside.

4. Add the onions to the oil and ghee mixture and fry them crisp. Then add the whole spices in the remaining oil on medium heat and as the aroma comes grate the ginger into the oil and sauté for about two more minutes.

5. Add the vegetables and the remaining teaspoon of salt and sauté for about 3 minutes.

6. Spread the rice on the serving platter and top it with the crispy onions and cashew nuts. You can serve this with grilled chicken or grilled vegetables.

Ingredients

2 cups Basmati rice
1 teaspoon grated ginger
2 cups frozen/fresh peas
1 medium red onions sliced thin
3 whole cardamoms
3 whole cloves
1 bunch fresh mint
5 whole black peppercorns
4 oz whole cashew nuts (optional)
2 teaspoon kosher salt
½ lemon
4 cups water/vegetable stock or Chicken stock
3 tablespoon Ghee
3 tablespoon Canola oil

Spiced Turkey Meatballs

Serves: 8 - 10

Procedure

1. Mince the onions, green chilies, ginger and the cilantro leaves in a food processor.

2. Mix the rest of the ingredients with the minced vegetables and form them into medium size meat balls (smaller if for appetizers).

3. Steam the meat ballsin a bamboo basket or in a wide pan, till all the juices are absorbed.

4. Pan fry the meat balls, sautee, bake or grill the meatballs in a little oil suitable for grilling.

Ingredients

1 Pound Ground Turkey Meat
3 Medium Red Onions
1 or 2 Green Chilies
2 inches fresh ginger root
5 sprigs cilantro leaves
1 teaspoon Worcestershire Sauce
1 teaspoon Lemon Juice
1 teaspoon Kosher salt
2 tablespoons Safflower oil or any grilling oil

Note: If you are grilling, spray the grilling basket with oil or brush them with oil.