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. 

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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. 

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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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Red Chicken Curry

Ingredients
2-3 cups long grain rice or whichever you prefer
2 chicken breasts, sliced or cubed 
2 tablespoons cornstarch
1 teaspoon oil for vegetables
1/2 green bell pepper, julienne
1/2 yellow bell peper, julienne
1/2 red bell pepper, julienne
1/2 small onion, julienne 
4 cubes palm sugar
1/2 teaspoon water  
1 tablespoon oil for chicken
1 stick of curry leaves 
1 tablespoon red curry paste
1/2 teaspoon of salt 
1 teaspoon fish sauce
1/2 can CHAOKOH coconut milk (13.5 oz can)

Directions

1. Cook rice based on directions on the rice packet.
2. Cut chicken breasts into slices or in cubes.
3. Sprinkle cornstarch over chicken breasts and refrigerate.
4. Heat oil in a wok or pan. Cook green, yellow, red bell peppers, and onion for 2 to 3 minutes. Once cooked, set aside. 
5. Melt palm sugar and water together in microwave for 1 minute or until melted. 
6. Heat oil in wok or pan. Cook chicken for 5 to 6 minutes. At the 2 minute mark, add curry leave, red curry paste, salt to the chicken. 
7. Add 2 tablespoons palm sugar, fish sauce, and coconut milk to the chicken.
8. Taste to see if you feel there is anything lacking (spice, salt, etc.) 
9. Serve warm with rice.

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Aaloo (Potato) Samosa

Step 15: Make potato mountains

Step 14 & 16

Step 16

Step 19

Step 19

Step 19

Step 20

Ingredients
makes: 28 samosas

Dough:
4 cups all purpose flour
5 tablespoons crisco vegetable shortening, melted
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 1/4 cups water

Potato Filling:
6 - 7 large white potatoes 
1/2 of large onion, chopped finely
2 tablespoons oil
1 tablespoon whole coriander 
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 jalapeno, chopped finely
1 teaspoon salt
1/2 teaspoon red chili powder 
2 tablespoon fresh mint, chopped 
2 tablespoon cilantro, chopped 
1 juice of one lemon
2 tablespoons chaat masasla


Directions

1. Melt crisco shortening in a pan. NOTE: it does not have to melted all the way and be sure to not overheat
2. Mix flour, salt, and ground cumin in a separate bowl. 
3. Mix melted crisco shortening to dry ingredients. 
4. Add 1 tablespoon of water at a time. Mix dough with hands until dough is semi-hard. Note: this will not be a soft dough.
5. Knead dough and cover with plastic wrap. Rest for 30 minutes to 1 hour. Set aside.
6. Boil potatoes on high until cooked approximately 30 minutes to 40 minutes. 
7. Once cooled, mash potatoes with a fork. Keep a chunky potato consistency and be sure not to mash completely. 
8. While potatoes are boiling, heat oil in a small frying pan. Cook onions in oil until they turn light golden brown. 
9. Add coriander, cumin seeds, fennel seeds to a mini chopper and give it 3-5 short pulses. Do not grind completely. 
10. Add ground coriander, cumin, fennel seeds, chopped jalapeno to onions and cook for 2 - 3 minutes 
11. Add salt and red chili powder to onion mixture. Add more red chili powder if you like more spice. 
12. Add juice of one lemon to mashed potatoes.
13. Add chaat masala, cilantro, mint, and onion mixture. Set potato mixture aside.
14. Roll dough out into a medium sized log. Cut log into 14 pieces of dough. This will make 28 pieces of dough in the end.
15. Take potato mixture and make 28 medium sized mountains (see picture)
16. Grease area you will roll dough out on. Roll out dough into a thin sheet. Cut it in half.
17. Take a cup of warm water and brush some water along the top of the dough where you made the cut. If you put too much water, then your dough will not stick together. NOTE: if dough is not rolling out longwise, set it aside and come back to it. 
18. At this point you should have 2 triangular looking sheets of dough. (They will not look completely triangular, just a rough shape)
19. Take the long side of the triangular dough (bottom side) and bring them together to make a cone. Take the cone in your hand and place a potato piece inside the cone. Water the sides of the cone. 
20. Set the dough with the potato on the counter so it's sitting and seal the sides together. Be sure air does not get into the samosa. 
21. Fry on 400F degrees for 5-6 minutes.

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Szechwan Stir Fry Chicken

Ingredients
2 large chicken breasts or 6 small chicken tenders
2 tablespoon corn starch 
3 cups jasmine rice/long grain rice
1-2 tablespoons oil
1 large onion, julienne 
1 bell pepper, chopped (cubes)
1 cup broccoli, chopped 
1 cup green onion, chopped 

For Sauce: 
1 cup House of Tsang Szechwan Spicy Sauce
2/3 cups brown sugar
3/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Juice of 1 lemon

Directions

1. Cook rice in rice cooker or pot.
2. Cut chicken into small cubes and cover chicken well with cornstarch.
3. Combine all ingredients for sauce and set aside until ready to cook.
4. Heat oil in a wok or pan. Saute onion, bell pepper, and broccoli for 5 minutes over high heat.
5. Set vegetables aside. Heat another tablespoon of oil and cook chicken in wok until cooked or slightly browned (approx. 5-7 minutes) 
6. Once chicken has cooked, put chicken one side of the pan or create a center space where you can cook the sauce for 2-3 minutes until slightly thick. 
7. Once sauce has cooked, add vegetables and mix in chicken. 
8. Mix in green onions and stir everything really well. 
9. Serve with rice. 

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Homemade Salsa

Ingredients
2 Hatch Green Chili's (optional)
1 14.5 ounce diced fire roasted tomatoes or diced tomatoes can
1 10 ounce mild diced tomatoes & green chili can
2 cloves fresh garlic 
1/2 onion, chopped
2 teaspoons salt
3 teaspoons sugar
1 teaspoon roasted cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
4 teaspoons vinegar
1-2 limes
2 tablespoons cilantro

Directions

1. Roast hatch green chili. 
2. Once roasted, let it cool for 2-3 minute. 
3. Place chili's in a bag for 5-6 minutes so the skin comes off easily.
4. Take skin off chili. 
5. Add canned diced tomatoes, garlic, onion, salt, sugar, roasted cumin powder, garlic powder, onion powder, vinegar, lime, and cilantro to a food processer. 
6. Blend everything really well. 
7. Taste and adjust to your taste.

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