Kari Ayam (Chicken Curry

1 whole chicken, cut into 18 pieces
1 cup coconut milk
1 1/2 tablespoons curry powder
2 cardamom, crushed
1/2 large onion, sliced
3 cloves
1 (1/2-inch) piece cinnamon stick
1/2 large onion, blended with 2 cloves
garlic, minced and 1/2-inch ginger, minced
1 teaspoon salt
1 cup water
2 tomatoes, chopped
1/2 cup oil
2 potatoes, cut into eighths

Heat oil in a pot.
Fry sliced onion, garlic and ginger until
brown.
Add cloves, cardamom and cinnamon stick.
Add curry powder
and the blended ingredients and stir until color changes.
Add 1 cup
of water and keep stirring.
Add chicken and cover the pot.
Cook for
about 10 minutes.

Add potatoes and cook until the potatoes are tender.
Add coconut
milk and stir.
Let it boil for a while.
Add tomatoes and boil for 5
minutes.
Serve hot.

Lentil Pakora

1 cup lentils (daal)
2 onions, sliced lengthwise
5 small hot green peppers, chopped
(or less if you don’t like it too spicy)
1/2 cup coriander leaves, chopped
2 garlic cloves, minced
1/2 teaspoon ginger
1/2 teaspoon turmeric
Oil for frying
Salt to taste

Soak lentils in 3 to 4 cups water for one hour, then wash the
lentils and drain them well.
Put lentils into a blender or food
processor.
Add ginger, garlic and peppers.
Blend for 3 to 4 minutes
or until is is just all blended together.
Do not process it too
finely.
Remove from blender to a mixing bowl.

Add turmeric, onion, coriander leaves and salt.
Mix well.

Heat oil in a frying pan.
Place tablespoon-size lentil mixture
into frying pan.
Fry both sides until golden brown.
Remove from
pan.
Place on a paper towel to drain the excess oil.

Serve hot.

Moghlai (Spinach)

3 pounds fresh spinach
1 (2-inch) piece ginger root
4 tablespoons vegetable oil
2 ounces butter
1/2 teaspoon fennel seeds
4 whole cardamom pods
3 onions, cut into fine half rings
1 teaspoon salt
1/4 teaspoon red chili powder
1/2 teaspoon garam masala

Wash spinach well and set it aside.

Cut ginger into fine julienne strips.

Over medium heat, cook oil and butter in a large pan.
Lower
heat, then add fennel seeds and cardamom pods.
Stir once, then add
onions and ginger.

Stir and fry until the onions turn a rich brown color.

Put in the spinach.
Cover and allow it to wilt completely,
stirring every now and again.

Turn heat to medium, then add the salt and chili powder.
Cover
and cook for 25 minutes.

Remove the lid and add garam masala.
Stir and cook uncovered for
5 minutes more or until there is hardly any liquid left in the
pan.

Murgh Makhan (Silken Chicken)

Source: The Best of India - Balraj Khanna

1/2 cup (1 stick) butter
1 (3 pound) chicken, skin removed and cut into 10 pieces
4 garlic cloves, halves
1 medium fresh hot green chile, seeded
1 (2-inch) piece ginger, peeled and coarsely chopped
2 cups finely chopped onions
8 cardamom pods, cracked
9 whole cloves
2 teaspoons cumin seeds
1 teaspoon chile powder (unspiced ground red chiles)
1 (1 1/2-inch) piece cinnamon stick
1 (16 ounce) can whole tomatoes, chopped, with juice
1/2 teaspoon salt
1/4 cup fresh coriander

Combine garlic, chile and ginger in a blender and process for 15
seconds.

Add onions and process for 15 seconds.

Add cardamom pods and cloves and process for 15 seconds.
Set
aside.

Heat 3 tablespoons of the butter in a large skillet until the
foam subsides.

Over medium heat brown half the chicken pieces on all sides.
Transfer to a plate.
Repeat with 3 more tablespoons butter and
remaining chicken.

Add remaining butter and garlic/onion/spice mixture to pan and
cook, stirring constantly, for 10 minutes or until liquid has
evaporated.

Add cumin seeds chile powder and cinnamon stick and cook for 2
minutes, stirring constantly.

Add tomatoes, with their juice and salt.
Cook, stirring often,
for 10 minutes.

Add chicken and its juices.
Reduce heat to low.
Cook covered for
30 minutes, until chicken is tender and sauce is thickened.
Garnish
with fresh coriander to serve.

Serves 6.

Nadur Monji (Lotus Fritters)

1 thick lotus root
1/2 cup rice flour
1/2 teaspoon red chile powder
1/2 teaspoon black cumin
1/4 teaspoon thyme seeds, powdered
Water, was required
2 cups oil
1/2 teaspoon salt

Wash the lotus root thoroughly.
Cut into 5 cm lengths and
further cut into strips.
Drain and pat the strips dry.

Make a thin batter of rice flour, salt, chile powder, cumin and
thyme powder.
Dip the strips in the batter and drop a handful of
the tangled strips into a kadhai with sizzling hot oil.
Fry until
crisp and reddish-brown in color.
Remove, drain and serve hot.

Prawns in Pink Sauce

3 tablespoons oil
1 tablespoon yellow mustard seeds
2 cloves garlic, finely chopped
2 pounds prawns, peeled
Salt and pepper

Sauce
4 tablespoons tomato purée mixed with enough
water for 1 cup of sauce
1 cup single cream
1 1/2 teaspoons grated ginger
1/4 teaspoon cayenne
4 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon salt
Dash of pepper
1/2 teaspoon granulated sugar

Mix all the ingredients for the sauce.
Cover and refrigerate
until needed.

Heat oil in a large frying pan over a medium high heat.
When
hot, put in the mustard seeds.
As soon as they begin to pop, add
the garlic.
Stir once and put in the prawns.
Stir and fry until
they just turn opaque, sprinkling with salt and pepper.
Pour in the
sauce and stir.

As soon as the sauce is bubbling, serve with rice.