Recipies: Cuisine

Garam Masala Chicken Curry

Ingredients 2 tablespoons coconut oil 1 red onion, peeled and finely chopped 1 large green apple, peeled, cored, and chopped into small pieces 3 large garlic cloves, peeled and minced or put through a garlic press 1 tablespoon fresh finely grated ginger 1 1/2...

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Coriander & Mint Chutney

Coriander & Mint Chutney Makes about 1 1/2 Cups 2 1/2 Cups Fresh Cilantro 1/2 cup Fresh Mint leaves 1/2 Small onion, coarsely chopped 8 Cloves Garlic 1” cube of Fresh Ginger, peeled and chopped 2 Green Chile Peppers (the small, hot ones) 1/4 Cup Lemon juice...

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Ghee

Ghee

Ghee (Clarified butter) 1 lb. Unsalted Butter Heat the unsalted butter in a heavy pot over a low flame.  It will slowly melt and start simmering.  Gradually you will see the foam and/or scum rise to the top, and the milk solids settle to the bottom of the pot as the...

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Gujarati Dal Curry

Gujarati Dal Curry Serves 4 This is a hot, yet sweet curry that comes from northwestern India.  Very hard to resist on a cool day. 1/2 Cup Moong Dal (Split Green Lentils) 1/2 Cup Chana Dal (Split Yellow Peas) 2 Tbsp. Ghee or Peanut Oil 1 Tsp. Black or Yellow Mustard...

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Mild Kimchi with Pear & Apple

Ingredients 1 Head of Napa cabbage 1/4 Cup Sea Salt Water 1/4 Cup Korean Chile Flakes 2 Tbsp. Garlic, minced 1 Tbsp. Ginger, minced 4 Green onions, sliced 2 Tbsp. Fish sauce 1/2 Apple 1/2 Pear Instructions Separate cabbage leaves and chop into bite-size pieces.  ...

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Beef Tagine with Ras el Hanout

Serves 6 - 8 For the spice rub 1 Tbsp. Ras el Hanout 1 Tbsp. Ground cumin 1 Tbsp. Cassia cinnamon 1 Tbsp. Ground ginger 1 Tbsp. Paprika 1 Tsp. Sea Salt 1 Tsp. Freshly ground Black pepper 1 1/2 lbs. Stewing Beef Olive oil 1 Large Onion, peeled and finely chopped A...

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Basmati Rice with Black Cardamom

Basmati Rice with Black Cardamom Serves 4 A smoky dish that hails from Kashmir, this is known as a pulao.  Western culture would call it a pilaf. 1 Cup Basmati Rice 2 Tbsp. Ghee (Clarified Butter) 5 Black Cardamom Pods 2 Bay Leaves 1 Small Red Onion – Thinly sliced...

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Roasted Carrot Hummus

Roasted Carrot Hummus

Ingredients: 1 lb. Carrots 1 3/4 Cups Chickpeas (14.5 Can) 6 Tbsp. Olive Oil 1 Lemon, juiced 1 inch piece of Ginger, minced 2 Tbsp. Sesame seeds 2 Cloves Garlic, minced 1/2 Tsp. Smoked Paprika 1 Tsp. Booda’s Berbere 1/2 Tsp. Sea salt 1/4 Cup of Water Preheat oven to...

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Mana’eesh with Za’atar

Mana’eesh with Za’atar

Mana’eesh are like slightly more solid pita breads and have endless uses. The Dough: 2 1/2 Cups lukewarm water 1 Tbsp. Yeast 1 tsp. Sugar 1 Tbsp. Sea salt 6 – 7 cups all-purpose or bread flour The Topping: 1/2 cup olive oil 1/2 cup Lebanese Za’atar Place the water in...

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Tomatillo Stew with Hominy & Smoked Pork

Tomatillo Stew with Hominy and Smoked Pork Serves 8 1 1/2 lbs. Tomatillos, husked and halved 1 Large Onion, quartered 2 Tbsp. Ancho Chile Powder 1 Tsp. Jalapeno Chile Powder 4 Large Garlic cloves, smashed 1/2 Cup Cilantro 2 Tbsp. Oregano leaves 3 Tbsp. Olive Oil 8...

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Sopa a la Criolla (Creole Soup)

Sopa a la Criolla (Creole Soup) Serves 6-8 1 lb. Beef cut into bite-sized pieces 3 Tbsp. Olive Oil 2 Tbsp. Garlic ~ Minced 2 Large Onions ~ Finely chopped 2 Tomatoes ~ Peeled and diced (or 1 14 oz. Can) 2 Tbsp. Ají Panca Chile Powder 2 Bay Leaves 2 1/2 Tbsp. Dried...

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Maraq (Yemeni Chicken Soup) with Zhug & Hilbeh

Maraq (Yemeni Chicken Soup) Serves 6 to 8 As in a pot-au-feu, the broth of this soup is served separately from the meat and vegetables. But unlike the French dish, this Yemenite one is given a brilliant turmeric hue from the spice mixture Hawayij. 6 Whole Chicken legs...

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