SAMOSAS (makes eight, so triple this recipe) 1.

1. 1/2 cup all purpose flour 1/2 tablespoon sooji (semolina flour) 1/4 teaspoon salt 11/2 tablespoons oil 1/4 cup minus 2 tablespoon lukewarm water Mix the flour, sooji, salt, oil and salt togather to make a soft dough (add more water as needed). knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

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Filling: 1. 3 large boiled potatoes, peeled and chopped into very small cubes 1/2 teaspoon cumin seeds 2 chopped green chilies 1 teaspoon coriander powder 1/4 teaspoon garam masala 1 teaspoon amchur (mango powder) 1 teaspoon salt 2 tablespoons oil 1/2 cup green peas (frozen) Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds. Next add green peas and turn heat to medium and stir until tender. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Let the filling cool to room temperature.

Roll each ball into 6-inch diameter circles and cut each circle in half. 5. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. 6. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. 7. Continue filling the rest of the samosas. 8. Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly. 9. Place the samosas in the frying pan a few at a time. 10. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy. CILANTRO CHUTNEY 1 big bunch of chopped Cilantro (green coriander) 3 green chopped chilies 3 tablespoons of lemon juice 1/2 inch ginger 1 1/2 teaspoon salt 1 teaspoon cumin seeds 1 teaspoon oil 1 teaspoon sugar Pinch of asafetida (hing)

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Method: 1. 2. Blend all ingredients, except the cilantro, into a paste. Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending. Blend well and add more salt, green chilies, or lemon juice to taste.

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Making Samosa: 1. Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside. Knead the dough for a minute. Divide the dough into 4 equal parts and make into balls.

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ALOO GOBI (triple this recipe) 2 cups of cut cauliflower (cut into small florets) 2 medium potatoes (cubed into bite sized pieces) 1/2 inch shredded ginger 3 teaspoons coriander powder (dhania) 1/4 teaspoon turmeric (haldi) 1/4 teaspoon cayenne pepper ( lal mirch) 3 tablespoons water 3 tablespoons oil Pinch of Asafetida (Hing) 1/2 teaspoon cumin seeds (jeera) 2 green chilies, sliced in long pieces 2 bay leaves 1 teaspoon salt (to taste) 1 teaspoon mango powder (amchoor) 2 tablespoons of chopped cilantro (green coriander) 1/4 cup water as needed

CHANA MASALA (double this recipe) 1 tablespoon vegetable oil 2 medium onions, minced 1 clove garlic, minced 2 teaspoons grated fresh ginger 1 fresh, hot green chili pepper, minced 1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot) 1 teaspoon ground turmeric 2 teaspoons cumin seeds, toasted and ground 1 tablespoon amchoor powder (see note) 2 teaspoons paprika 1 teaspoon garam masala 2 cups tomatoes, chopped small or 1 15ounce can of whole tomatoes with their juices, chopped small 2/3 cup water 4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder) 7. Heat oil in a large skillet. Add onion, garlic, ginger and pepper and saut over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Method: 1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste. Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds. Next, add the spice paste and stir for a minute until spices start leaving the oil. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes. Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

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PALAK PANEER (2x vegan, 2x vegetarian) 1 10 oz package of chopped frozen spinach or 4 cups of fresh finely chopped spinach 1/3 lb paneer 2 medium tomatoes, pureed 1 teaspoon chopped ginger 1 teaspoon coriander powder (dhania) 1/2 teaspoon turmeric powder (haldi) 1/2 teaspoon red chili powder 1 tablespoon oil 1/2 teaspoon cumin seed (jeera) Pinch of asafetida (hing) 1/2 teaspoon salt, or to taste 2 tablespoons of whole wheat flour 1/3 cup heavy cream 1/2 tomato thinly sliced to garnish

LENTIL DAL (double this recipe) 1/2 pound brown lentils (about 1 1/8 cups), washed and picked over 1 small onion, cut in half 2 garlic cloves, cut in half 1 bay leaf 4 cups water (more if necessary) 2 tablespoons canola or peanut oil 1 teaspoon cumin seeds, lightly toasted and ground 1/2 teaspoon chili powder 1/2 teaspoon turmeric 1 to 2 teaspoons curry powder, to taste Salt, preferably kosher salt, to taste 1/2 cup plain low-fat yogurt Chopped cilantro for garnish 1. Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard. 2. Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.

Method: 1. If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty. 2. blend the tomatoes and ginger to make puree. 3. Mix coriander, turmeric, and red chili with tomato puree and set aside. 4. Mix whole-wheat flour with heavy cream and set aside. 5. Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed. 6. Heat the oil in a saucepan. 7. Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume. 8. Add the spinach, and let it cook on low medium heat for about 10 minutes covered. 9. Add heavy cream mixture and let this cook another four to five minutes. 10. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter. 11. Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

SAFFRON BASMATI RICE (double this recipe) 2 cups Basmati Rice 3 cups Broth (chicken or vegetable) 1 pinch Saffron threads soaked in 2T hot water for 10 minutes 1 tsp Salt 2 T olive oil cup diced onions 1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat. 2. Once it starts boiling, immediately cover and turn to low heat. 3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.

KAJU KATLI (double this recipe) 1 Cup Cashews, raw and unsalted 4 Cardamom pods, seeds removed and crushed (optional) 1 Pinch Salt 3/4 Cup Sugar 1/4 Cup Water Grind the cashews into as fine a powder as you can. You can try your coffee grinder; shake it or rap it against the counter to keep the cashews from gumming up the blade. You can also try a blender, a food processor, or a mortar and pestle. Mix cardamom powder, salt, and cashews together. Heat water and sugar in a pot until boiling. Add cashews and stir well with a rubber spatula. Cook for abut 5 minutes until the mixture thickens. You can tell its ready when it a dribble of it on a cool plate forms a soft ball. Pour out the mixture onto lightly oiled aluminum foil. A lot of directions I read say you should let the mixture cool and then knead until glassy. The rill out to 1/4 thick and slice into diamonds. I cooked mine a little too long, so it set up firmer than it should have. I just cut it after it cooled (instead of kneading it and rolling it out) and that worked fine, but I think the textured suffered a little. Store in an airtight container in layers separated by parchment paper.