Ingredients
6 hardboiled eggs
1/3 cup olive oil 
1/2 teaspoon whole cumin seeds
1 large onion, chopped
1 tablespoon ginger garlic paste

1/2 jalepeno, minced 
2 large white potatoes, chopped 
2 tomatoes 
1/2 cup yogurt 
1 tablespoon thai red curry paste 
1 tablespoon curry powder


1 teaspoon cumin seed, roasted and ground
1 teaspoon salt or to taste
1/2 cup coconut milk
Cilantro, garnish

 Directions

  1. Blend tomatoes in a food processor.
  2. Heat olive oil in a pan. Add cumin seed to hot pan. 
  3. Add onion until it softens, approx 7 to 8 minutes. 
  4. Add ginger garlic paste, jalapenos, potatoes, tomatoes and cook for 2 minutes on high
  5. Add yogurt and cook for 5 minutes on medium - high.
  6. Add curry paste, curry powder, roasted ground cumin seeds, and salt. Cook for 2 minutes on medium high. 
  7. Once potatoes are cooked, add coconut milk and cook on medium high for 2 minutes. 
  8. Garnish with cilantro. Serve. 

Unda (egg) Curry

Ingredients
6 hardboiled eggs
1/3 cup olive oil 
1/2 teaspoon whole cumin seeds
1 large onion, chopped
1 tablespoon ginger garlic paste

1/2 jalepeno, minced 
2 large white potatoes, chopped 
2 tomatoes 
1/2 cup yogurt 
1 tablespoon thai red curry paste 
1 tablespoon curry powder


1 teaspoon cumin seed, roasted and ground
1 teaspoon salt or to taste
1/2 cup coconut milk
Cilantro, garnish

 Directions

  1. Blend tomatoes in a food processor.
  2. Heat olive oil in a pan. Add cumin seed to hot pan. 
  3. Add onion until it softens, approx 7 to 8 minutes. 
  4. Add ginger garlic paste, jalapenos, potatoes, tomatoes and cook for 2 minutes on high
  5. Add yogurt and cook for 5 minutes on medium - high.
  6. Add curry paste, curry powder, roasted ground cumin seeds, and salt. Cook for 2 minutes on medium high. 
  7. Once potatoes are cooked, add coconut milk and cook on medium high for 2 minutes. 
  8. Garnish with cilantro. Serve. 
Ingredients

 Chicken Marination
2 pound chicken tenders 
3/4 cup greek yogurt
1 lemon, juiced 
1 teaspoon garlic, minced 
1/4 cup olive oil 
1/4 cup apple cider vinegar 
2 tablespoons Schwarma seasoning (see below)

 Schwarma Seasoning 
1 teaspoon cloves 
1 teaspoon cumin seed
1 teaspoon caraway
5 - 6 pieces green cardamom 
1/2 teaspoon nutmeg 
1 teaspoon black peppercorn
1 teaspoon dry oregano 
1 teaspoon dry thyme 
1 teaspoon cinnamon powder 
1/4 teaspoon cayenne
1/4 ginger powder

 Schwerma Roll Ingredients
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
1/2 onion, julienne 
1/2 lemon juice 
1/2 can of whole kernel corn 
Pita bread

 Tahini Sauce
1/2 cup Tahini paste
1 cup lemon juice 
2 garlic cloves, minced 
1 teaspoon Sriracha 
1 tablespoon honey 
Salt, to taste 

Garlic Sauce 
1/2 cup garlic
1 teaspoon salt
2 cups canola oil 
1/4 cup lemon juice 

 Tzatziki Sauce
1 English cucumber
3/4 cup greek yogurt
1 teaspoon fresh/dry dill
1 lemon, juiced 
2 garlic cloves, minced 
Salt, to taste

 Directions

  1. In a pan, roast cloves, cumin seeds, caraway, green cardamom, nutmeg, black peppercorn for 1 minute on high heat. Stir constantly so the spices do not burn. Turn off stove, add dry oregano and thyme. 
  2. After roasting, put ingredients in a separate bowl/plate so they do not continue to cook in hot pan. 
  3. After it cools slightly, ground all ingredients with cinnamon powder, cayenne and ginger powder in a coffee grinder.
  4. Add all marination ingredients to chicken and allow chicken to marinade for at least 2 hours. 
  5. Cook chicken tenders on stove 3 to 4 minutes on each side. 
  6. Mix red bell pepper, green bell pepper, onion, corn in a separate bowl
  7. Slice chicken tenders and place chicken, sauces, bell pepper/onion mixture into pita bread.
  8. Serve. 
Tahini Sauce: 
  1. Mix all ingredients in a bowl and blend with an immersion blender. 
  2. Adjust ingredients to taste. 
Garlic Sauce:
  1. Mix garlic and salt in a food processor until there are no large chunks in the garlic left 
  2. Turn the food processor on and slowly pour 1/2 a cup of canola oil. 
  3. Turn the food processor off and add 2 teaspoon lemon juice to the mixture.
  4. Repeat steps 2 - 3 until you run out of ingredients. The texture should resemble mayonnaise. 
  5. Place in fridge uncovered for 2 - 3 hours to let excess moisture out. 
Tzatziki Sauce:
  1. Peel cucumber and apply salt to it. Let it sit for 30 minutes.
  2. Combine greek yogurt, dill, lemon juice, minced garlic, and salt.
  3. After 30 minutes, squeeze the water out of the cucumber.
  4. Add cucumber to yogurt mixture and blend all ingredients together until combined. 
  5. Adjust ingredients to taste. 

Chicken Shawarma

Ingredients

 Chicken Marination
2 pound chicken tenders 
3/4 cup greek yogurt
1 lemon, juiced 
1 teaspoon garlic, minced 
1/4 cup olive oil 
1/4 cup apple cider vinegar 
2 tablespoons Schwarma seasoning (see below)

 Schwarma Seasoning 
1 teaspoon cloves 
1 teaspoon cumin seed
1 teaspoon caraway
5 - 6 pieces green cardamom 
1/2 teaspoon nutmeg 
1 teaspoon black peppercorn
1 teaspoon dry oregano 
1 teaspoon dry thyme 
1 teaspoon cinnamon powder 
1/4 teaspoon cayenne
1/4 ginger powder

 Schwerma Roll Ingredients
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
1/2 onion, julienne 
1/2 lemon juice 
1/2 can of whole kernel corn 
Pita bread

 Tahini Sauce
1/2 cup Tahini paste
1 cup lemon juice 
2 garlic cloves, minced 
1 teaspoon Sriracha 
1 tablespoon honey 
Salt, to taste 

Garlic Sauce 
1/2 cup garlic
1 teaspoon salt
2 cups canola oil 
1/4 cup lemon juice 

 Tzatziki Sauce
1 English cucumber
3/4 cup greek yogurt
1 teaspoon fresh/dry dill
1 lemon, juiced 
2 garlic cloves, minced 
Salt, to taste

 Directions

  1. In a pan, roast cloves, cumin seeds, caraway, green cardamom, nutmeg, black peppercorn for 1 minute on high heat. Stir constantly so the spices do not burn. Turn off stove, add dry oregano and thyme. 
  2. After roasting, put ingredients in a separate bowl/plate so they do not continue to cook in hot pan. 
  3. After it cools slightly, ground all ingredients with cinnamon powder, cayenne and ginger powder in a coffee grinder.
  4. Add all marination ingredients to chicken and allow chicken to marinade for at least 2 hours. 
  5. Cook chicken tenders on stove 3 to 4 minutes on each side. 
  6. Mix red bell pepper, green bell pepper, onion, corn in a separate bowl
  7. Slice chicken tenders and place chicken, sauces, bell pepper/onion mixture into pita bread.
  8. Serve. 
Tahini Sauce: 
  1. Mix all ingredients in a bowl and blend with an immersion blender. 
  2. Adjust ingredients to taste. 
Garlic Sauce:
  1. Mix garlic and salt in a food processor until there are no large chunks in the garlic left 
  2. Turn the food processor on and slowly pour 1/2 a cup of canola oil. 
  3. Turn the food processor off and add 2 teaspoon lemon juice to the mixture.
  4. Repeat steps 2 - 3 until you run out of ingredients. The texture should resemble mayonnaise. 
  5. Place in fridge uncovered for 2 - 3 hours to let excess moisture out. 
Tzatziki Sauce:
  1. Peel cucumber and apply salt to it. Let it sit for 30 minutes.
  2. Combine greek yogurt, dill, lemon juice, minced garlic, and salt.
  3. After 30 minutes, squeeze the water out of the cucumber.
  4. Add cucumber to yogurt mixture and blend all ingredients together until combined. 
  5. Adjust ingredients to taste. 
Tom Kha Gai Soup - Thai Coconut Chicken Soup
Ingredients
1 pound chicken breast, cut thinly 
4 cups (32 oz) chicken broth
2 cans (13.5 oz) Chaokoh coconut milk
2 stalks lemongrass
1 inch ginger, peeled and sliced
handful kaffir leaves
2 - 3 tablespoon sugar
2 tsp red curry paste
1 1/2 tsp salt
1/2 sweet onion, sliced
8 oz mushroom, sliced
3 tbs fish sauce
3/4 cup lime juice
1/4 cup cilantro, garnish

 Directions
  1. Heat pan over high heat and add chicken broth, coconut milk, lemongrass, ginger, kaffir leaves.
  2. Add chicken, sugar, red curry paste, and salt to boiling broth. Cook on high heat for 3 minutes.
  3. Add onion, mushroom, fish sauce, and lime juice. Taste and adjust to taste.
  4. Add cilantro.
  5. Serve. 

Thai Coconut Chicken Soup

Tom Kha Gai Soup - Thai Coconut Chicken Soup
Ingredients
1 pound chicken breast, cut thinly 
4 cups (32 oz) chicken broth
2 cans (13.5 oz) Chaokoh coconut milk
2 stalks lemongrass
1 inch ginger, peeled and sliced
handful kaffir leaves
2 - 3 tablespoon sugar
2 tsp red curry paste
1 1/2 tsp salt
1/2 sweet onion, sliced
8 oz mushroom, sliced
3 tbs fish sauce
3/4 cup lime juice
1/4 cup cilantro, garnish

 Directions
  1. Heat pan over high heat and add chicken broth, coconut milk, lemongrass, ginger, kaffir leaves.
  2. Add chicken, sugar, red curry paste, and salt to boiling broth. Cook on high heat for 3 minutes.
  3. Add onion, mushroom, fish sauce, and lime juice. Taste and adjust to taste.
  4. Add cilantro.
  5. Serve. 
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