Rasmalai (Indian Cheese Dessert)

2 (15 ounce) containers Ricotta cheese
1 1/2 cups granulated sugar
1/4 cup Carnation milk powder
8 to 10 cardamoms
2 tablespoons sliced almonds
1 cup half-and-half

Preheat oven to 350 degrees F.

Set aside 2 or 3 tablespoons of the sugar.
Crush cardamoms to
powder.
Mix cheese, sugar, milk powder and 1 crushed cardamom
thoroughly.
Spread the mixture in 13 x 9 x 2-inch glass pan and
bake for 30 minutes.
Remove from oven.
Sprinkle almonds on top and
let cool for one hour.

Mix half-and-half with the 2 or 3 tablespoons sugar and
remaining cardamom powder.
Pour it on top of baked cake.
Chill in
the refrigerator before serving.

Makes about 20 to 24 pieces.

Reshmi Kebab

1 pound boneless chicken breast
1/4 cup sour cream
1/4 cup heavy cream
1/4 teaspoon black pepper
Salt to taste
1/2 teaspoon ginger paste
8 to 10 skewers

Cut the chicken into pieces.
Mix all ingredients together, and
marinate overnight.

Skewer the pieces of chicken and put into the tandoor for 3 to 5
minutes or bake in the oven for 15 minutes.

Bhindi Dopeaza

1 pound okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoons oil
1/2 cup chopped cilantro

Cut the tip and the very bottom from the okra just to clean it,
but do not slice.

Heat oil in a pan over medium heat.
Add onion and cook for 3
minutes.

Add all ingredients except okra, tomato and cilantro.
Cook for 3
minutes.
Add okra, then cook for 6 to 8 minutes.
Garnish with
tomato and cilantro.

Serve with rice, naan or pita bread.

Cilantro Chutney (Chutni Gashneetch)

1 cup snipped fresh cilantro
1/4 cup lemon juice
2 tablespoons snipped fresh mint leaves or
1 1/2 teaspoons dried mint leaves
1 teaspoon chopped gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1 green jalapeño pepper, seeded
and coarsely chopped
1/2 small onion, cut up

Place all ingredients in blender container or food processor.
Cover and blend on high speed, stopping blender to scrape sides
occasionally, until smooth, about 1 minute.

Chicken Dilruba

2 medium onions
1 cup milk
2 tablespoons chopped fresh ginger root
2 tablespoons Punjabi garam masala
6 tablespoons butter or vegetable oil
1 teaspoon ground turmeric
1 (3 to 4 pound) chicken, skin removed, cut into pieces
2 or 3 fresh green cayenne peppers, minced, or
serranos or jalapeños
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground
Few strands whole saffron, soaked in 2 tablespoon warm milk
1/4 cup walnuts, ground
Minced fresh cilantro
1/4 cup melon, pumpkin or squash seeds
Almonds/cashews for garnish (optional), ground

Put the onions and ginger in a blender or food processor and
process into a smooth paste (consistency of applesauce).

Heat butter or oil in a heavy, deep skillet and gently brown the
onion-ginger mixture, stirring often.
Add chicken and yogurt.
Combine well and cook over medium heat until the mixture becomes
rather dry and the chicken begins to brown.

Grind almonds, walnuts and melon seeds until quite fine.
Stir
them into the milk, then add the mixture to the chicken along with
garam masala, turmeric, chile peppers, salt and ground cayenne.
Cook over medium heat, stirring often, until the chicken is very
tender and the sauce is very thick (about 10 to 15 minutes).
Stir
in the saffron/milk mixture and cook 1 to 2 minutes longer.

Serves 4.

Chicken Korma

1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 teaspoon paprika
2 teaspoons fresh ginger, chopped
2 teaspoons peanut or sunflower oil
2 teaspoons ground coriander
1/2 teaspoon ground chili
1 teaspoon cumin
Seeds of 2 peeled cardamom pod
1 teaspoon poppy seed
1 teaspoon turmeric
1 bay leaf
2 tablespoons fresh coriander, chopped

Place chicken in bowl and marinate in yogurt, 1 clove garlic,
half an onion, paprika, ginger, salt and pepper for a few hours.
Heat oil in large heavy casserole; gently sauté
remaining onion and garlic for 1 minute.
Remove and set aside.

Add to casserole the coriander, chili, cumin, cardamom seeds,
poppy seed and turmeric.
Fry for a few minutes.
Add the chicken.
Pour enough water to cover and add remaining marinade.
Return onion
and garlic with bay leaf.
Simmer 45 minutes or until chicken is
tender.
Sprinkle with fresh coriander and serve.