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Cooking for 6 people: Indian Curry: 7 Onions (little) skinned and minced (slice off top and bottom,

shallow incision on first layer to make peeling easy) 6-7 green chilis (for nice and spicy) 15 g ginger paste (inch sized ball) 20 pieces of garlic minced

Blend onions, chilis, and ginger paste. Add garlic pieces while frying to retain flavor. Fry with soybean oil (about 3 tablespoons). Spices (black pepper, white pepper, cinnamon), also referred to as Garam Masala, get fried in oil before adding anything else to extract their flavor. Also add bayleaves to oil. Add garlic and blended veggies, stir around. When the mixture turns earthy brownish, ready to add more. Make sure none of it browns on the bottom of the pan. 7 Roma tomatoes, chopped and blended 2 cups of water (syrupy (I think?) consistency, then add) tablespoon of salt tbsp tumerick 3 tbsps cayenne pepper 3 tbsps coriander powder 1 tbsp garam masala powder Stir while boiling (Angry boil!!)

Chicken Tikka Masala 300 g yogurt/curd (~ a cup) couple pinches of salt, cayenne pepper 1 tbsp chicken masala powder 1 tbsp chunky chat masala powder tbsp tandoori chicken masala powder 1/3 tbsp red food dye powder (just for color) 1 juiced lemon (small) 2 small chickens (small is important for taste)

Make slits in one chicken for flavor absorption. Remove chicken from bone on other chicken and cut into pieces. Mix both types of chicken in a pressure cooker with the rest of above spices. Wait til the pressure cooker pops once, then turn flame down and wait until it pops again. This is important for small amounts of chicken. 1 green pepper cut into big pieces (12) 1 tomato cut into quarters 1 onion, peeled into each layer (dont use core part)

Put 1-2 tbsp of butter in a pan with above veggies and fry. After a few minutes, add boneless cubes w/ some of the sauce it was cooked in. Add tandoori chicken powder

(pinches), two ladles of curry sauce made earlier. Garnish with a little butter and tomato rose. Peel tomato, starting at top. Roll up peel and it will look like a flower. Chicken Tikka Masala is now finished. Butter Chicken Cut boned chicken. Taste the juice that the chicken was cooked in, make sure its not too salty. If its alright then add it to a pan with chicken. Add a tbsp or two of butter and 3 ladles of curry. Stir it around over a high flame, sauce should be bubbling. Cook 10-15 mintues, or until the water you added bubbled away. Put in a dish and garnish with butter and some tomator. Butter Chicken is now finished. Palak Paneer Mince 1 tomato and a bit of onion (1/4). Put 2 tbsp of oil in a pan, add a teaspoon of cumin seeds and the tomato and onion. Boil spinach, drain water and blend to a cream. Add 3 big ladles to pan. Cube paneer cheese and add. Add the rest of the curry made before (~ 1 ladle, use water to get all of curry out of pan). Add a pinch of salt. Add a tbsp of cream (crme freshe) and a tbsp of butter. Once again, pan of palak paneer should be boiling angrily. Cook until sauce is pastey. Garnish with crme fresh and grated paneer. Chow Mein Boil chow mein rice noodles in a pot with a little bit of oil to keep it from boiling over. You know they are ready if you take a noodle out and mash with your thumb and there is no noodle left in the core. Add cold water to pot to wash off and then drain water off. 1 green peppers, sliced into thin pieces head of lettuce sliced 2 roma tomatoes sliced 1 onion sliced (small red onion)

Add 3 tbsp of oil (1/4 cup) to pan and fry vegetables. Shake pan and stir. Add noodles and splash 1 tbsp of vinegar and soy sauce, 2 tbsp of chili sauce, 2-4 ketchup, big pinch of sea salt and Chinese salt (msg). Pineapple Lassi Mix yogurt and sugar with a whisk, mince pineapple (3 inches by 1 inch) or whatever frui you want. Vegetable Naan 1 cup rice flower = 1 naan 4 cups rice flour, 1 tbsp salt, 1 cup of milk. Mix ingredients and add water while mixing. Use however much water you need to get a doughy consistency for entire

mix. Knead dough. Put oil on your hands, use knuckles to crush! End result will be sticky. Sprinkle rice flour on dough to make less sticky. Make biscuit sized balls. Put ball in palm, reach over with fingers and bend ball over to round it. Flatten with a rolling pin after pressing onto a plate with rice flour on it. Flip like a pizza pie to enlarge it. Cook on a pan plate, then after it is done cook over open flame for a couple seconds until it poofs up. Vegetable Rice Add 1 cups of basmati rice to a pot. Cook up to desired riceyness. Mince green pepper and 1 cup of cabbage, add cup of peas (he used frozen peas). Put oil and cumin seeds in a pan, fry up for a minute before adding vegetables. Add rice after 2-4 minutes. Pinch of salt, 2 tbsp coriander powder.

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