SAUTEED BRUSSELS SPROUTS - INDIAN STYLE

Ingredients:


1/2 lb Brussels sprout
1 tbsp oil
1 tbsp mustard seeds
8-10 curry leaves (kadi patta)
1 tsp turmeric poder
1/2 tsp chilli powder
2 tbsp plain yogurt
1/2 cup water
salt to taste

Preparation:

• Wash and cut the Brussels sprouts into quarters
• In a skillet heat the oil till it shimmers and add the mustard seeds. Let the seeds pop
• Now add the curry leaves. Don't let it burn.
• Add the turmeric powder, chilli powder and salt. Let them fry for a minute
• Add the brussels sprouts and sautee them stirring occasionally for about 7 minutes.
• Add water if it starts to stick to the bottom.
• Just before taking it down add the yougurt, stir for about a minute and take it down.
• Serve them hot as a side dish.

VEGETARIAN CHILLI

Ingredients:
1 1/2 lbs dried red kidney beans
1 tbsp canola oil
2 medium onions, chopped
2 poblano peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, finely chopped
2 tbsp chilli powder
1 tsp dried oregano
1 tsp ground cumin
2 cans (28 ounces each) diced tomatoes
5 cups water
1 1/2 cups bulgur
Salt and pepper to taste
1 ripe avocado, peeled and dice
1 cup shredded cheddar

Preparation:

• In a large bowl, combine the beans with enough cold water to cover them by several inches, soak overnight at room temperature. 
• Drain the beans, set aside.
• In a large skillet heat the canola oil over medium heat.
• Add the onions, pablano and jalapeno peppers, garlic, chilli powder, oregano and cumin. Cumin, stirring occasionally for 5 minutes or until the onions are tender.
• Add the tomatoes, beans and water. Bring to boil, lower the heat and cover. Simmer, stirring occasionally for 1 hour. The mixture should be soupy; add more water if necessary.
• Stir in the bulgur, salt and black pepper. Recover the pan and simmer, stirring occasionally for 20 minutes.
• Taste for seasoning. Add more salt and black pepper, if you like.
• Ladle into bowls and garnish with avocado and cheddar.

KASHMIRI DUM ALOO

Ingredients:

900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg


Preparation:

• Scrape the potatoes, prick all over with a fork and soak in the water with little salt for 2 hours
• Dry the potatoes on a cloth and heat the ghee or oil.
• Deep fry the potatoes until golden brown. Drain and set aside.
• Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
• Grind the paste ingredients to a fairly smooth paste and stir into the onions.
• Cook for 10 minutes. Stir in the tomato puree, curd and salt.
• Add the potatoes and hot water and stir over a low heat for  minutes.
• Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

PICADILLO, MEXICAN STYLE

Ingredients:

3 tablespoons olive oil
1 large onion,chopped
1 baby leaf
Salt and black pepper
1-1/2 pounds lean mutton
2 medium serrano chili peppers, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1-1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme
1/4 cup tomato paste
1/2 cup low-sodium chicken broth
1    14-1/2- ounce can diced tomatoes
1 medium Yukon Gold or redskin potato, peeled and cut into 1/4-inch cubes(about 2 cups)
1/2 cup raisins
3/4 cup green pimento-stuffed olives, quartered, plus 2 tablespoons brine
1 tablespoon cider vinegar
4 medium scallions(green onions), sliced
1/3 cup sliced almonds, toasted

Preparation:

• In a very large skillet over medium-high heat, heat the oil until shimmering. 
• Add the onion, bay leaf, and 1/2 teaspoon salt and cook, stirring frequently, until onion softens, about 4 minutes. Add the meat and cook until no longer pink, about 7 minutes; spoon off fat, if desired. 
• Add the serrano peppers, garlic, cumin, cinnamon, cloves, oregano, thyme, and tomato paste, and cook, stirring constantly, until fragrant, about 1 1/2 minutes. 
• Add the broth, tomatoes, and potato, stir to mix, adjust the heat to high, and bring to a strong simmer. Adjust the heat to medium-low, cover, and cook, stirring and scraping bottom of skillet occasionally, for 15 minutes.
• Add the raising, olives and brine, 3/4 teaspoon salt, and black pepper to taste, replace cover, and continue cooking, stirring occasionally, until potato is tender, about 20 minutes. 
• Remove the cover, add the vinegar, and continue to simmer, stirring occasionally, until thickened but still saucy, 3 to 8 minutes longer. 
• Remove the bay leaf. Taste and adjust seasoning with salt and black pepper, if necessary. 
• Stir in most of the scallions and serve, sprinkling each portion with remaining scallions and the almonds