Steak and Pepper Sandwiches

Directions  Ingredients
Pre-heat oven to 350 degrees.
In a medium frying pan, saute steak over a high heat
to brown and lock in juices. Add Peppers and saute
until Peppers are tender, but a little crisp.
Place the Grinder Roles on a baking sheet. Place the
cooked Steak and Peppers equally into each of the
Grinder Roles. Top with the Mozzarella Cheese.
Place in oven for about 5 minutes until Rolls are
Toasted and Cheese is melted.
 
1 Lb. Steak tips, cut into bite size pieces
4 Grinder Roles
2 Red Peppers, thinly sliced
2-4 Oz. Mozzarella Cheese
Variation: Add Onion and Mushroom at
the same time as the Peppers.

Penne with Basil and Mozzarella

Directions  Ingredients
Cook Penne Pasta as directed on package.
Drain and return to pot. Add the Grated Mozzarella
and Parmesan Cheeses, Butter, Olive Oil and Salt and
Pepper to taste. Then toss over low heat until
Mozzarella starts to melt. Sprinkle with Basil.
 
1/2 lb. Penne Pasta
2 oz. Grated Mozzarella Cheese
1 oz. Grated Parmesan Cheese
2 Tbsp. Butter
2 Tbsp. Olive Oil
1/4 Cup Fresh Basil Leaves, Chopped

Penne Pasta with Red Peppers and Basil

Directions  Ingredients
Cook Penne Pasta as directed on package.
Saute Red Peppers in Olive Oil until tender, but still a
little crisp. Place in serving dish. Toss in drained
Penne Pasta and Basil.    
1/2 Lb. Penne Pasta
2 Red Peppers, Thinly Sliced.
2 Tbs. Olive Oil
4 Tbsp. Fresh Basil, Chopped
Variation: Use 1 Red Pepper and 1/2
Yellow Pepper and 1/2 Green Pepper for a
colorful presentation.

Penne Pasta with Fresh Tomatos and Basil

Directions  Ingredients
Cook Penne Pasta as directed on package.
Saute the Tomatoes and Basil in Olive Oil. Add Salt
and Pepper to taste. Place into serving dish. Toss in
Drained Penne Pasta.    
1/2 Lb. Penne Pasta
1 Can (14-16 oz) Diced Tomatoes
1/4 cup Fresh Basil, Chopped
Variation: Also works well with Bow-ties
or Shell shaped Pasta.

Seafood and Vegetable Jambalaya

Directions  Ingredients
In large frying pan, saute Shrimp and Garlic in Olive
Oil until shrimp turns pink. Stir in remaining
ingredients. Bring to a boil and simmer 5 more
minutes, stirring occasionally.    
1 Lb. Fresh Shrimp (Shells Removed)
1 Garlic Clove, Crushed
2 Tbs. Olive Oil
1 1/3 Cup Rice (Minute Rice)
1 Can (14-16 oz) Tomato Sauce
2 Cups Green Beans (frozen)
2 Tsp. Sugar

Shepherd's Pie

Directions  Ingredients
Pre-heat oven to 350 degrees.
Crumble meat into large frying/saute pan. Saute,
stirring frequently until browned, 10-15 minutes.
Drain grease from pan.
In a casserole dish, approximately 9 in. by 13 in., layer
ground beef, corn and potato in that order, starting
with the ground beef on the bottom layer and ending
with potato on the top. You will have 2 layers.
Bake uncovered for 30 minutes.
 
1 Lb. Ground Beef
4 Medium Potatoes
1 Large Bag Frozen Corn
Variation: Add 1 Small Bag Green Peas
 

Shrimp Parmesan

Directions  Ingredients
In a large frying pan, saute Onion in 1 Tbs. Olive Oil
until golden brown. Add Garlic and saute 1 minute
longer. Add Shrimp and saute for approximately 3
minutes.
Place Shrimp in a casserole dish.
Add Tomato Sauce and Basil to frying pan and
simmer 15 minutes. Add Salt and Pepper to taste.
Pour sauce over shrimp. Add Mozzarella and
Parmesan.
Place casserole in broiler, until cheese is bubbly.
Serve with rice.
 
2 Tbs. Olive Oil
1/2 Cup Onion, Chopped
2 Garlic Cloves, Crushed
1 Lb. Shrimp (Shells Removed)
1/2 Can (14-16 oz) Tomato Sauce
(approx. 8 oz)
1 Tsp. Dried Basil
8 oz. Mozzarella, Grated
1/4 Cup Parmesan, Grated
Variation: Add Oregano

Shrimp Scampi

Directions  Ingredients
In large frying pan, melt Butter and Olive Oil.
Add Garlic and saute for 1 minute. Add Vinegar,
Lemon Juice and Salt and Pepper to taste. Saute
quickly, being careful not to overcook.
Place in serving dish and sprinkle with Parsley. Serve
over rice.
 
 
1 Lb. Shrimp (Shells Removed)
1 Tsp. Butter
2 Tsp. Olive Oil
3 Garlic Cloves, crushed
1/4 cup Vinegar
1 Lemon
1 Tbsp. Fresh Parsley, chopped (for
garnish)
Variation: Use White Wine instead of
Vinegar.
 

Spaghetti and Meatballs

Directions  Ingredients
Pre-heat oven to 350 Degrees.
Cook Spaghetti as directed on package.
Mix all ingredients for Meatballs and roll into balls.
Place into a baking dish and bake until lightly
browned, about 10 minutes.
In a large sauce pan, mix all the Sauce ingredients.
Then add the Meatballs. Cook for 1.5 hours until
grease forms on top of sauce.
Serve with spaghetti.
 
1 Lb. Spaghetti
Meatballs:
1 Lb. Ground Beef
1 Small Onion, Chopped
1 Garlic Clove, crushed
1 Egg
2 Tbsp. Grated ParmesanCheese
1 Tbsp. Dried Parsley
1 Tsp. Dried Basil
1/2 Cup Bread Crumbs
Sauce:
1 Can (14-16 oz) Crushed Tomatos
1 Tbsp. Dried Parsley
1 Tsp. Dried Basil

Oriental Chicken with Broccoli

Directions  Ingredients
In large frying pan, saute Garlic in 2 Tsp. Olive Oil.
Add Chicken and stir. Cook for approximately 3
minutes. Remove Chicken to temporary dish.
Add remaining 1 Tsp. Olive Oil to the frying pan. Add
Scallion and Broccoli. Stir-fry for 1 minute. Add
Chicken and Soy Sauce.
Serve over cooked rice.
 
4 Boneless Chicken Breast Slices
3 Tsp. Olive Oil
2 Garlic Cloves, Crushed
2 Scallion stalks, Sliced
1 Cup Fresh Broccoli, Chopped
2 Tbs. Soy Sauce
Variation: Add 2 Tsp. Ginger, Crushed.
 

Meatloaf

Directions  Ingredients
Pre-heat over to 350 Degrees.
In a large mixing bowl, mix all of the ingredients
together, except for Mozzarella. Place into a loaf pan.
Bake 30 minutes. Top with cheese and place back in
oven. Bake until cheese is melted, about 15 minutes.
 
2 Lbs. Ground Beef
1/2 Cup Bread Crumbs
1 Red Pepper, Chopped
1 Green Pepper, Chopped
2 Onions, Chopped
2 Eggs
1 Garlic Clove, Crushed
1/2 Cup Grated Mozzarella
Variations: Use Cheddar cheese instead of
Mozzarella.

Linguini with Scallops and Garlic

Directions  Ingredients
Cook Linguini Pasta as directed on package.
In a large frying pan, saute Bay Scallops in Olive Oil
and Garlic over a medium heat, for about 5 minutes,
stirring frequently, until opaque.
Remove Scallops to temporary dish.
Add Onion, the Red and Green Pepper, butter and
Salt and Pepper to taste. Cook over low-medium heat
until peppers are tender, but a little crisp, about 15
minutes. Add Scallops and heat through.
 
1/2 Lb. Linguini
1/2 Lb. Bay Scallops (small)
1/2 Onion, Chopped
1 Red Pepper, Thinly Sliced
1 Green Pepper, Thinly Sliced
4 Cloves Garlic, Crushed
2 Tbsp. Olive Oil
2 Tbsp. Butter
Variation: If you don’t like onions,
substitute 1 Shallot for the 1/2 onion. Add
1/4 Lb. Shrimp or use Shrimp instead of
scallops. Use only red peppers if you don’t
like green ones.

Linguini Primavera with Scallops

Directions  Ingredients
Cook Linguini Pasta as directed on package. Add
Broccoli to the boiling pasta 1minute before draining
the Pasta.
In a large frying pan, saute Bay Scallops in 1 Tbs. of
the Olive Oil, over medium heat, stirring frequently,
until opaque, about 5 minutes. Temporarily transfer
to plate.
Using the same pan, add the remaining 3 Tbs. Olive
Oil. Add the Peppers, Green Beans, Garlic and Salt
and Pepper to taste. Saute for about 5 minutes until
vegetables are tender, but a little crisp.
Add the Water and the reserved Scallops to the pan.
Heat for 1 to 2 minutes. Place in serving dish. Add
drained Linguini and Broccoli and toss to mix.
 
1/2 Lb. Linguini
1 Cup Broccoli
4 Tbs. Olive Oil
1/2 Lb. Bay Scallops (small)
2 Red Peppers thinly sliced
4 Oz. Frozen Green Beans
3 Cloves Garlic, crushed
1 Cup Fresh Basil Leaves, Chopped
1/3 cup Grated Parmesan Cheese
Grated Zest of 2 Lemons
4 Oz. Water
Variation: Add 1/4 Shrimp or use Shrimp
instead of Scallops. Add 4oz. Frozen Sugar
Snap Peas.

Lemon Chicken

Directions  Ingredients
Pre-heat oven to 400 degrees.
Sprinkle Chicken Breasts with Basil and rub with
Garlic.
Melt butter (ex. in microwave) and place in casserole
disk. Add chicken turning to coat both sides. Sprinkle
chicken with Salt and Pepper to taste.
Bake for approximately 20 minutes, uncovered, until
Chicken is golden brown. Turn and bake 20 more
minutes.
Reduce heat to 300 degrees and cook until, tender,
about 5 more minutes, depending on thickness of
chicken breasts.
Remove from oven and squeeze lemon juice over the
chicken. Serve over rice.
 
4 Boneless Chicken Breast Slices
2 Garlic Cloves, Crushed
1/4 Cup Butter
2 Lemons
1/2 Tsp. Basil
Variation: Add Oregano instead of Basil.

Hawiian Marinated Steak

Directions  Ingredients
Mix all ingredients except for Steak Tips in a large
bowl. Then submerge the Steak Tips. Marinate
overnight.
Grill and serve over rice.    
1 Lb. Steak Tips
1 Cup Soy Sauce
1/2 Cup Olive Oil
2 Tbs. Vinegar
3 Garlic Cloves, Crushed

Ground Beef and Rice Casserole

Directions  Ingredients
Pre-heat oven to 375 Degrees.
Saute Onion in Butter. Place Rice in casserole dish
(grease first). Top with cooked onions.
Add Salt and Pepper to Ground Beef and brown in a
large frying pan.
Arrange beef on top of casserole. Combine sauce
with Water and pour onto casserole.
Bake uncovered, for 35 minutes.
 
1 Lb. Ground Beef
1 1/3 Cup Rice (Minute Rice)
1 Small Onion, Chopped
2 Tbsp. Butter
1 Can (14-16 oz) Tomato Sauce
1/4 Cup Water
Variation: Add Diced Celery.

Ground Beef Tortillas

Directions  Ingredients
Pre-heat oven to 300 degrees.
Crumble Beef into large frying pan and add Chopped
Onion. Saute, stirring frequently until beef is
browned, 10-15 minutes. Drain grease from pan.
Add Tomato Sauce, Garlic and Salt and Pepper to
taste. Cook until mixture thickens, about 10 minutes.
Stir in Frozen Corn and cook an additional 2-3
minutes. Remove from heat.
Top each Tortilla with meat mixture and sprinkle
with Parsley. Roll up.
 
1 Lb. Ground Beef
8 Tortillas
1 Onion, Chopped
2 Cloves Garlic, Crushed
1 Cup Frozen Corn
1/2 Can (14-16 oz.) Tomato Sauce
4 Tbsp. Fresh Parsley, Chopped
Variation: Add additional spices such as
Oregano, Cumin and Chili Powder. Use 2
Tsp. Dried Parsley instead of Fresh. Use
Coriander instead of Parsley.
Warm tortillas in microwave (wrapped in
dampened paper town) or oven (wrapped
in foil) prior to topping with meat mxiture
and parsley.

Ground Beef and Green Bean Casserole

Directions  Ingredients
Brown the Ground Beef and Onion in a large frying
pan. Add Tomato Sauce and Green Beans. Add Salt
and Pepper to taste.
Place in a casserole dish and cover with Mozzarella.
Bake at 350 Degrees for about 30 minutes.
 
1 Lb. Ground Beef
1 Onion, Chopped
1/2 Can (14-16 oz) Tomato Sauce
4 oz. Frozen Green Beans
1 Cup Grated Mozzarella
Variation: Use Cheddar instead of
Mozzarella

French Chicken

Directions  Ingredients
Crock Pot Recipe:
Mix all ingredients, except for Olive Oil, in a 3-6
quart Crock Pot. Cook 7-8 hours on low or 3-4
hours on high.
Stir in Olive Oil and sprinkle with Parsley.    
4 Boneless Chicken Breast Slices
2 Cans (14-16 oz.) Diced Tomatoes
1 Red Pepper, Thinly Sliced.
2 Cloves Garlic, Crushed.
1 Tbsp. Olive Oil
1/2 Tsp. Dried Basil
1/4 Cup Fresh Parsley, Chopped
Variation: Add 1 Tsp. Oregano and/or 1
can Canellini beans.

Linguini with Lemon and Garlic

Directions  Ingredients
Cook the Linguini Pasta as directed on package.
Heat Olive Oil and Butter in small frying pan. Add the
Crushed Garlic Cloves and cook over a medium heat
for 1 minute, creating a Garlic Oil.
Place the Garlic Oil in serving dish. Toss in Parsley,
Lemon Zest, Lemon Juice and Salt and Pepper to
taste. Then, toss in the Linguini Pasta.
 
1/2 Lb. Linguini
2 Cloves Garlic, Crushed
1/4 Cup Olive Oil
2 Tbs. Butter
1/4 Cup Fresh Parsley,Chopped
Grated Zest of 2 Lemons
2 Tsp. Lemon Juice
Variation: Works will with spaghetti also.

Fettuccine Alfredo

Directions  Ingredients
Cook Fetuccine as directed on package.
Return to Pot. Add Olive Oil and toss.
Add Milk, Parmesan Cheese, Scallions, Basil and
Garlic. Cook over medium heat until bubbly, stirring
constantly.
 
1/2 Lb. Fettuccine
1/4 Cup Scallions, Sliced
3/4 Cup Milk
1/2 Cup Grated Parmesan Cheese
2 Tbsp. Fresh Basil, Chopped
1 Garlic Clove, crushed
1 Tbsp. Olive Oil
Zest of 1 Lemon
Variation:
Add in any of the following: Green Beans,
Corn, Red Pepper, Shrimp, Broccoli. Use 1
Tsp. Dried Basil instead of Fresh

Fettuccine with Scallops in Lemon Sauce

Directions  Ingredients
Cook Fettuccine Pasta as directed on package. Add
the Frozen Green Beans to the boiling pasta 2 minutes
before draining Pasta.
In a large frying pan, saute Bay Scallops in 1 Tbsp. of
the Butter, over medium heat, stirring frequently, until
opaque, about 5 minutes.
Pour Bay Scallops into serving dish. Add Drained
Fettuccine and Green Beans. Add juice from the 2
Lemons and the remaining 4 Tbs. of Butter. Add Salt
and Pepper to taste and toss.
 
1 Lb. Bay Scallops (small)
1/2 Lb. Fettuccine Pasta
1/2 Lb. Frozen Green Beans
2 Lemons
5 Tbsp. Butter

Fettuccine with Lemon and Parsley

Directions  Ingredients
Cook Fettuccine Pasta as directed on package.
In a small frying pan, saute Butter. Add juice from
Lemon and Milk. Saute and stir for about 1 minute.
Place in serving dish. Toss in Fettuccine and parsley.    
1/2 Lb. Fettuccine
2 Tbsp. Butter
1 Lemon
1 Cup Milk or Cream
1/4 Cup Fresh Parsley, chopped

Chicken Stew with Peppers and Peaches

Directions  Ingredients
Crock Pot Recipe
Mix all ingredients, except for Peaches, Cornstarch
and Bell Pepper in a 3-6 quart Crock Pot. Cook 7-8
hours on low or 3-4 hours on high.
Gradually stir in a mixture of Peach Juice and
Cornstarch into Crock Pot. Stir in Peaches and
Pepper. Cook 15 more minutes.
 
4 Boneless Chicken Breast Slices
1/2 Water
2 Tbsp. Soy Sauce
1 Small Can Peaches
1 Tbsp. Cornstarch
1 Red Pepper
Variation: Use Pineapple instead of
Peaches. Use Chicken Broth instead of
Water.

Chicken with Peaches and Basil

Directions  Ingredients
Brush Chicken with Egg. In a large frying pan, saute
over a medium heat in Butter, until done,
approximately 30 minutes. Turn over a couple of
times to cook both sides evenly through. Remove to
a temporary dish.
Peel and slice the peaches.
Pour Water into frying pan. Add Peaches, Onions and
Lemon Zest. Cook, stirring until thickened. Stir in
Basil and Salt and Pepper to taste.
Place Chicken in serving dish and pour sauce over it.
Serve with Rice.

 
4 Boneless Chicken Breast Slices
2 Fresh Peaches
1 Egg
2 Tbsp. Butter
3/4 Cup Water
1 Onion, Chopped
Zest of 1 Lemon (1/4 Tsp.)
1/2 Cup Fresh Basil Leaves, Chopped
Variation: Dredge Chicken in Flour after
brushing with egg.
Use Shallots instead of onions.
Use Chicken Broth instead of Water. Use
1 small can of peaches instead of fresh
peaches.

Chicken Marengo

Directions  Ingredients
In large frying pan, saute Chicken in Olive Oil with
Onion. Add Vinegar, Garlic, Parsley, Tomato Sauce
and Salt and Pepper to taste.
Cover and simmer about 1 hour, until ingredients are
tender. Remove meat. Strain the sauce and return the
strained sauce to the frying pan. Reduce 5 minutes.
Place rice in a serving dish, and pour the sauce over
it. Serve with rice.
 
4 Boneless Chicken Breast Slices
1 Onion, thinly sliced
1/2 Cup Olive Oil (8 Tbsp.)
1/2 Cup Vinegar
2 Garlic Cloves, Crushed
1/2 Cup Fresh Parsley, Chopped
1 Can (14-16 oz) Tomato Sauce
1 Cup Water
4 Servings of Rice
Variation: Use Chicken Stock instead of
Water. Add herbs such as 1/2 Tsp. Thyme
and 1 Bay Leaf to the simmering frying pan.

Chicken Kiev

Directions  Ingredients
Roll the butter slices in mixture of Parsley, Garlic and
Salt and Pepper to taste.
Roll chicken breasts around butter slices.
Brush chicken rolls with beaten egg. Roll in
Breadcrumbs and saute in Olive Oil, turning to cook
evenly on all sides.
 
4 Boneless Chicken Breast Slices
1/2 Stick Butter, cut into 4 slices
2 Tbsp. Fresh Parsley
1 Clove Garlic, Crushed
1 Egg
1/2 cup Bread Crumbs
2 Tbsp. Olive Oil

Beef with Green Peppers

Directions  Ingredients
In a large frying pan, saute the Steak Tips in Olive Oil,
Soy Sauce and Cornstarch, until beef is browned. Add
Peppers and salt and pepper to taste.
Cook until peppers are tender, but crisp, about 10
minutes. Serve over rice.
 
1 Lb Steak Tips
1/4 Cup Soy Sauce
2 Tsp. Cornstarch
4 Green Peppers, Thinly Sliced
4 Tbsp. Olive Oil

Beef and Broccoli

Directions  Ingredients
In a large bowl, marinate the Steak Tips for 10
minutes in Soy Sauce, Cornstarch and Sugar. Remove
the Steak Tips from bowl and reserve the sauce
mixture.
Place the Steak Tips in a large frying pan, and brown
in Olive Oil. Add Onion and cook until onion is
tender, but crisp. Stir in Broccoli. Cook 10 minutes.
Stir in reserved marinade.
Serve over rice.
 
1 Lb. Steak Tips, (bite size pieces)
1/2 Cup Soy Sauce
4 Tsp. Cornstarch
1 Tsp. Sugar
2 Tbsp. Olive Oil
1 Medium Onion, Thinly Sliced
1 Cup Broccoli, Fresh
Variation: Use Pea Pods instead of
Broccoli. Use Steak Strips, usually
packaged for stir-fry instead of Steak Tips.
Use Frozen Broccoli instead of Fresh, but
cook for only 2-3 minutes after adding,
instead of 10.

American Chop Suey

Directions  Ingredients
Make the Tomato Sauce first. In a large sauce pan,
mix all of the Sauce ingredients. Cook for 1.5 hours
until grease forms on top of sauce.
Cook Macaroni or Penne Pasta as directed on
package.
Brown Ground Beef and Onion. Drain off grease,
returning Ground Beef to frying pan.
Add Tomato Sauce and Pasta to the Ground Beef.
Cook over medium heat until heated throughout.
 
Tomato Sauce:
1 Can (14-16 oz) Crushed Tomatos
1 Tbsp. Parsley, Dried
1 Tsp. Basil, Dried
1/2 Lb. Macaroni or Penne Pasta
1 Lb. Ground Beef
1 Small to Medium Onion, Chopped
Variation: Use shallot instead of onion.

The 30 Recipes 30 ingredients

1. American Chop Suey
2. Beef and Broccoli
3. Beef with Green Peppers and Peaches
4. Chicken Kiev
5. Chicken Marengo
6. Chicken with Peaches
7. Chicken with Peppers
8. Fettuccine with Lemon
9. Fettuccine with Scallops and Lemon
10. Fettuccine Alfredo
11. French Chicken
12. Ground Beef and Green Bean Casserole
13. Ground Beef Tortillas
14. Ground Beef with Rice Casserole
15. Hawiian Marinated Steak
16. Lemon Chicken
17. Linguini Primavera
18. Linguini with Lemon
19. Linguini with Scallops
20. Meatloaf
21. Oriental Chicken
22. Penne with Basil and Mozzarella
23. Penne with Peppers
24. Penne with Tomatoes
25. Seafood Jambalaya
26. Shepherd’s Pie
27. Shrimp Parmesan
28. Shrimp Scampi
29. Spaghetti and Meatballs
30. Steak and Pepper Sandwiches

Fried Chicken

Ingredients:
2 lb. chicken thighs/drumsticks
1 tsp. onion powder
1 tbsp. ginger paste
1 tbsp. garlic paste
1 tsp. chilli powder
Salt and pepper to taste
2 tbsp. oil
Method:
Mix the chicken, onion powder, ginger, garlic, salt, pepper and chilli powders and keep aside for
a few hours in the refrigerator. Heat oil in a frying pan and fry chicken until browned on both
sides and serve hot.

Cheese Omelet

Ingredients:
2 large eggs, beaten
1 small onion chopped fine
1 tsp. chilli powder
Salt and pepper to taste
Cilantro/coriander leaves
1 green chilli, finely chopped
1 slice pepper jack cheese, cut into 4 strips
1 tbsp. oil
Method:
Mix the eggs, onions, green chilli and chilli powder, salt and pepper, and cilantro/coriander. Heat
oil in a non-stick frying pan and add the mixture with the cheese strips. Cover with a lid and
cook till done. Serve immediately.

Chilli & Onion Omelet

Ingredients:
2 large eggs, beaten
1 small onion chopped fine
1 tsp. chilli powder
Salt and pepper to taste
Cilantro/coriander leaves
1 green chilli, finely chopped
1 tbsp. oil
Method:
Mix the eggs, onions, green chilli and chilli powder, salt and pepper, and cilantro/coriander. Heat
oil in a non-stick frying pan and add the mixture. Cover with a lid and cook till done. Serve
immediately.

Omelets

The secret to a perfect omelet is time - cook on medium low heat and resist the temptation to turn
it over. A lid over the frying pan will ensure that the omelet cooks evenly in five minutes - not
more, not less. It is also a good idea to use a salt shaker, for a teaspoon of salt is likely to clump
in one corner, with disastrous results.
The oil must be heated to the right temperature - or the omelet will be ruined. To be sure, drop a
spoonful of the beaten eggs into the heated oil - if it starts sizzling immediately, go ahead. If not,
wait and repeat the test.

Eggs Omelet Curry

Ingredients:
4 eggs, made into omelets
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tomato, pureed
1 boiled potato, cubed
1 tsp. salt and pepper or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with tomato
puree for five minutes. Add potato, omelets, turmeric and chilli powders and salt together with a
cup of lukewarm water and cook on medium low heat for twenty five minutes. Garnish with
cilantro/coriander leaves.

Pomfret Curry

Ingredients:
1 lb. pomfret pieces
1/2 cup coconut milk
1 onion grated
1 tomato chopped fine
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the onions, tomatoes, ginger and garlic, together with
cumin and coriander powders and cilantro/coriander leaves for five minutes on low heat. Add
pomfret pieces, coconut milk, turmeric and chilli powders and salt together with half a cup of
lukewarm water and cook on medium low heat for twenty five minutes.

Pomfret Fry

For those lucky ones who have access to the pomfret, also known as the Indian salmon.
Ingredients:
1 lb. pomfret pieces
1 tbsp. oil
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. tomato paste
1 tbsp. lemon juice
1 tsp. salt
1 tsp. chilli powder and 1 sliced green chilli
Method:
Mix the pomfret pieces, lemon juice, tomato paste, salt, onion, garlic and chilli powders. Heat oil
in a frying pan and fry the pomfret pieces coated with the spices. After the pomfret pieces are
done, transfer to the serving dish. Just before turning off the heat add the green chillies. Use the
green chillies as a garnish. Serve hot.

Shrimp Fry

The secret to delicious fried shrimps is deep frying with chilli powder.
Ingredients:
1 lb. shrimps
1 tbsp. oil
1 tsp. garlic powder
1 tbsp. chilli powder
1 tbsp. lemon juice
1 tsp. salt
1 sliced green chilli
Method:
Mix the shrimps, lemon juice, garlic and chilli powders. Heat oil in a frying pan and fry the
shrimps coated with the spices. After the shrimps are done, transfer to the serving dish. Just
before turning off the heat add the green chillies. Use the green chillies as a garnish. Serve hot.

Shrimp Curry with Mustard

The unique combination of shrimps and mustard is a culinary delight.
Ingredients:
1 lb. shrimps
2 tbsp. oil
1 tsp. turmeric
2 tbsp. mustard powder
1 tsp. salt
8 green chillies
Method:
Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry
the mustard paste and the shrimps for at least five minutes, and add 2 cups of lukewarm water.
Bring to a boil and add turmeric and salt and green chillies. Cook on medium low heat for
another twenty five minutes.

Seafood Shrimp Curry

Ingredients:
1 lb. shrimps, peeled and deveined
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tomato, pureed
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. salt or to taste
1 tsp. lemon juice
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the onion, tomato, ginger and garlic, together with
cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat.
Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and
cook on medium low heat for twenty five minutes. Keep the pan covered with a lid. Stir well to
let the shrimps blend with the spices. Season with lemon juice, garnish with cilantro/coriander
before serving.
Note: Using pre-cooked, peeled and deveined shrimp available in the grocery store to reduce
preparation time.

Fish Fry (Matcher Fry)

Another testimony to the Bengali passion for fish- this dish is seldom to be found outside
Bengal.
Ingredients:
1 lb. fish fillet, cut into pieces
1 tbsp. garlic paste
1 tsp. onion powder
1 tsp. lemon juice
Salt and pepper to taste
Bread crumbs and an egg - optional
Cilantro/coriander leaves
4 tsp. oil
Method:
Mix the fish, lemon juice, salt and pepper, cilantro/coriander leaves and onion powder and keep
aside for a few hours. Heat oil in a non-stick frying pan and fry the fish on medium high heat for
ten minutes on either side. Optionally, dip the fish in beaten egg, coat with bread crumbs and fry.

Chilli Fish

The Bengali passion for fish inspired this Indo-Chinese invention(don't try looking for it in
Chinese restaurants outside Calcutta - you won't find it! However, anyone who has visited a
Chinese restaurant elsewhere in India will recall the Indo-Chinese chilli chicken - a dish that is
essentially based on the same set of spices).
Ingredients:
1 lb. fish, cut into pieces
4 tbsp. chopped garlic
1 green bell pepper thinly sliced into long strips
1 onion thinly sliced into long strips
Salt and pepper to taste
Soy sauce to taste
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high
heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and
cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce.

Fish Curry with Mustard (Shorshe Maach)

This delicately flavored dish tastes great with plain boiled rice. It also happens to be a Bengali
delicacy.
Ingredients:
1 lb. fish, cut into pieces
2 tbsp. oil
1 tsp. turmeric powder
2 tbsp. mustard powder
1 tsp. salt
8 green chillies
Method:
Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry
the mustard paste for half a minute, and add 3 cups of lukewarm water. Bring to a boil and add
fish, turmeric and salt and green chillies. Cook on medium low heat for half and hour.

Garlic Fish Curry

Ingredients:
1 lb. fish, cut into pieces
4 tbsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the garlic for a minute. Add fish, turmeric and chilli
powders and salt together with a cup of lukewarm water and cook on medium low heat for half
an hour. The result will be a thick gravy covering the fish. Garnish with cilantro/coriander leaves.

Fish Curry

Fish is relished mainly in the coastal states of Bengal and Kerala. The curry forms the staple diet
with plain boiled rice.
Ingredients:
1 lb. fish, cut into pieces
1 onion pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with cumin and
coriander powders for five minutes. Add tomato, fish, turmeric and chilli powders and salt
together with a cup of lukewarm water and cook on medium low heat for twenty five minutes.
Garnish with cilantro/coriander leaves.

"Kheema"(minced meat) Curry

Cooked with minced meat or ground chicken or ground turkey and potatoes, this dish can be
combined with green peas, too.
Ingredients:
1 lb. minced meat/ground chicken/ground turkey
1 cup green peas, optional
2 onions pureed
1 tomato, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1/2 cup sour cream
1 potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the onions, tomato puree, ginger and garlic, together
with cumin and coriander powders and cilantro/coriander leaves for ten minutes on a low flame.
Add potato, minced meat/ground chicken/ground turkey, green peas if desired, turmeric and
chilli powders, sour cream and salt together with a cup of lukewarm water and cook on medium
low heat for half an hour.

Butter Chicken

What would you order from the menu chart of an Indian restaurant? One of the most popular
non-vegetarian dishes is Butter Chicken. Try out this easy recipe at home.
Ingredients:
3 lbs. chicken drumsticks/ thighs/ sliced breast pieces
1 tbsp. oil
1 tsp. ginger paste
1 tsp. garlic paste
3 tsp. chilli powder (optional)
1 cup yogurt or buttermilk
1 cup sour cream
1/2 cup/4 oz. tomato puree
4 oz. butter
6 cardamoms
6 cloves
2 sticks cinnamon
3 tsp. salt or to taste
Method:
Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on
medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree,
sour cream, chilli powder and salt. Cook on medium low heat, stirring occasionally, for half an
hour, keeping the saucepan covered with a lid. Add butter before serving.

Chicken & Spinach Curry

Ingredients:
1 lb. boneless chicken, cut into thin strips
10 oz. (approximately two cups) spinach puree
2 onions pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
1 tbsp. oil
Method:
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and
coriander powders and spinach puree for five minutes on medium low heat. Add tomato,
chicken, turmeric and chilli powders and salt, together with half a cup of lukewarm water, and
cook on medium low heat for half an hour, keeping the saucepan covered with a lid.

Chicken (Chicken Curry)

The flavor of cilantro/coriander, so widely used in Indian cuisine, lends a delightfully unique
flavor to this favorite.
Ingredients:
2 lb. chicken pieces
2 onions, chopped or pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander
powders and cilantro/coriander leaves for five minutes on low heat. Add tomato, chicken,
turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on
medium low heat for half an hour, keeping the saucepan covered with a lid.

Green Moong Dhal

This variety is easy to spot, because of it's prominent deep green color.
Ingredients:
2/3rd cup green moong dhal
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder (optional)
1 tsp. turmeric powder
2 tsp. salt or to taste
Method:
Pre-cook the lentils using three cups of water.
Heat oil in a saucepan and fry the cumin seeds for a minute. Add the chopped onions, minced
ginger, minced garlic, cumin, coriander and garam masala powders, as well as sliced tomatoes
and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils with another
three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and
turn off the heat.

Moong Dhal & Spinach

Ingredients:
2/3rd cup yellow moong dhal
10 oz. chopped spinach ( approximately 250 gm.)
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder (optional)
1 tsp. turmeric powder
1 tsp. lemon juice
2 tsp. salt or to taste
Method:
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for
a minute. Add the sliced onions, minced ginger, minced garlic, cumin, coriander and garam
masala powders, as well as spinach and sliced tomatoes and cook, stirring constantly, for ten
minutes on medium low heat. Stir in lentils with another three cups of water and turmeric
powder, heat till the mixture starts boiling, season with salt and lemon juice and turn off the heat.

Moong Dhal Fry

The trick is to add sliced tomatoes at the end, immediately before turning off the heat. This gives
the dhal a tart flavor.
Ingredients:
2/3rd cup yellow moong dhal
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin seeds
1 tsp. turmeric powder
Chopped coriander/cilantro
2 tsp. salt or to taste
Method:
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for
a minute. Add the sliced onions, minced ginger, minced garlic, one sliced tomato and cook,
stirring constantly, for ten minutes on medium low heat. Stir in lentils and another three cups of
water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the
heat. Garnish with the second sliced tomato and chopped coriander/cilantro, immediately after
turning off the heat.

Simple Moong Dhal

Moong dhal, on the other hand, is yellow in color and can be sold in a variety of forms.
Ingredients:
2/3rd cup yellow moong dhal
1 tsp. cumin seeds
1 tsp. turmeric powder
Chopped coriander/cilantro
2 tsp. salt or to taste
Method:
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for
a minute. Add the lentils and another three cups of water and turmeric powder, heat till the
mixture starts boiling, season with salt and turn off the heat. Garnish with chopped
coriander/cilantro.

Masoor Dhal & Onions (Mushoor dhal pyaj phoron diye)

Masoor dhal is to be identified by it's orange color and circular shape.
Ingredients:
2/3rd cup masoor dhal
1 tbsp. oil
1 large onion, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste
Method:
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions for five
minutes, stirring constantly. Add the lentils and another three cups of water and turmeric powder,
heat till the mixture starts boiling, season with salt and turn off the heat.

Lentils (Dhals)

Lentils are consumed by the poor and rich alike in India. They are part of the staple diet,
consumed both by the rice eating East and South, as well as the wheat eating North Indians.
This is one item that is to be found in Indian grocery stores alone - I am yet to find it in any
Western supermarket.
It is necessary to pre-cook the lentils-while the pressure cooker is much faster and will finish the
task in a matter of minutes, the lentils can be boiled in any heavy bottomed vessel. Since the
latter method will take much longer, in such a situation I cook on low heat for a couple of hours -
to avoid having to keep an eye on the vessel lest the contents boil over. The end point is reached
when the lentils attain a soupy consistency.
As the preparation time is longer and requires considerable effort, it is a good idea to pre-cook
about half a pound or one pound (depending on consumption) and keep it in the refrigerator. The
rest of the spices can be added as and when required.

Mashed Potatoes (Alu Bhate)

The pungent flavor of mustard oil makes all the difference:
Ingredients:
2 cups mashed potatoes
1 small onion, chopped
1 tbsp. mustard oil
Salt
1 roasted red chilli, powdered
Method:
Mix the mashed potatoes with mustard oil, onions, salt, and red chilli. Serve hot immediately.

Potato Cutlet (Alu Tikka)

Ingredients:
2 cups mashed potatoes
1 small onion, chopped
Chopped cilantro/coriander
2 tbsp. butter
Salt and Pepper
Method:
Mix the mashed potatoes with half the butter, onion, salt, pepper and cilantro/coriander. Shape
into round flat cutlets and fry on medium low heat in the remaining butter, five minutes on either
side. Serve hot immediately with tomato sauce, optionally between toasted hamburger buns.

Fried Potatoes (Alu Bhaji)

Ingredients:
1 lb. shoestring potatoes/shredded potatoes
Oil for deep frying
1/2 tsp. turmeric powder
Salt and pepper to taste
Method:
Heat oil in a frying pan and add the potatoes. Sprinkle turmeric powders, salt and pepper and
allow to sizzle until crisp. Serve immediately.
A Variation:
To avoid deep frying, there is an alternative method.
Ingredients:
1 lb. pre-cooked cubed potatoes
1 tbsp. oil
1/2 tsp. turmeric powder
Salt and pepper to taste
Method:
Heat oil in a frying pan and add the potatoes. Sprinkle turmeric powders, salt and pepper and
allow to sizzle until crisp. Serve immediately.

Potatoes & Tomatoes (Alu Tamatar)

his is a variation of the above combination- if you don't have coriander powder at home, or
wish to avoid the same, here's a variation that is lighter in terms of spices.
Ingredients:
1/2 lbs. cooked potato cubes. Use either peeled or un-peeled potatoes according to your
preference.
1/2 lbs. tomatoes, diced
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 tsp. salt or to taste, rock salt preferable
1 tsp. chilli powder (optional)
Cilantro/coriander leaves
1 tablespoon oil
Method:
Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute,
before adding the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until done
(about 10 minutes), add 1/2 cup warm water and simmer, and garnish with cilantro/coriander.
Note: The above combination of potatoes and spices can be used to stuff pitas/pocket
breads/parathas.
I cook the potatoes in the microwave and finely slice them with a knife before cooking, so that I
get a delicious mixture of mashed potatoes, tomatoes and spices at the end. After putting the
mixture into wheat pocket bread originally meant for stuffed pitas, the result is a close
approximation of the traditional "alu-paratha".
Each stuffed pita can be warmed in the microwave for half a minute, and topped with a teaspoon
of butter so that you have a sumptuous meal ready in minutes!
To make optimum use of your time, put the potatoes to cook in the microwave ( a total of four
minutes, two minutes on each side after washing and pricking with a fork) or boil them (cut into
cubes and add to boiling water until done), according to your preference. In the meantime, chop
the tomatoes and the cilantro/coriander. As soon as the potatoes are ready, you can start cooking,
and the whole process shouldn't last for more than half an hour.

Potato Tomato Curry (Alu Tamatar)

I came across this easy recipe, that utilizes the minimum of spices to yield a delicious curry.
Ingredients:
1/2 lbs. potatoes, peeled, cooked and cubed
1/2 lbs. tomatoes, cubed
1 tsp. ginger paste
1 tsp. coriander powder
1 tsp. salt or to taste, rock salt preferable
1 tsp. chilli powder (optional)
Cilantro/coriander leaves
1 tablespoon oil
Method:
Heat oil in a small non-stick frying pan (or skillet) and fry the ginger paste and coriander powder
for half a minute, before adding the potatoes and tomatoes, salt and chilli powder. Cook until
done (about 10 minutes), add 1/2 cup warm water and simmer, and garnish with
cilantro/coriander.

The Potato Potato Curry

(Alu ki Sabzi)
From the desert state of Rajasthan, this one's a delight. The Rajasthani people were often
deprived of fresh vegetables and fruits in their hostile arid environment. Most also happened to
be die-hard vegetarians. They used non-perishable dried legumes, and root vegetables such as
potatoes, onions and garlic capable of prolonged storage. They honed their vegetarian skills into
a fine art that has withstood the test of time.
Ingredients:
3 large boiled potatoes, two cubed and the other mashed
1 tsp. cumin
a pinch of asafetida (optional)
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. rock salt
1/2 tsp. ground pepper
1 tbsp. oil
3 green chillies
Chopped cilantro/coriander
Method:
Heat oil in a frying pan (or skillet) and fry the cumin, asafetida, ginger and garlic for a minute.
Add potatoes, turmeric, chilli powder, salt and pepper and a cup of lukewarm water. Simmer for
a couple of minutes, and garnish with green chillies and chopped cilantro/coriander.

Cottage Cheese & Spinach (Palak Paneer)

Ingredients:
1 lb. chopped spinach
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 large tomato, pureed
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. cottage cheese
1 tsp. salt or to taste
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion, tomato, ginger and garlic,
together with cumin and coriander powder for five minutes. Add cottage cheese, chopped
spinach, turmeric and chilli powders and salt together with half a cup of lukewarm water and
cook on medium low heat for half an hour.

Cottage Cheese & Peas (Paneer Matar)

Ingredients:
1 lb. shelled green peas
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tomato, pureed
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. cottage cheese
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powder for five minutes. Add tomato puree, cottage cheese, green peas,
turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on
medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Green Beans & Potato Curry

Ingredients:
1 lb. French style cut green beans
1 onion, pureed
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. potatoes, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders for five minutes. Add potatoes, green beans, turmeric and chilli
powders and salt together with half a cup of lukewarm water and cook on medium low heat for
fifteen minutes. Garnish with cilantro/coriander leaves.

Peppers & Potato Curry (Shimla mirch ki sabzi)

Ingredients:
1 lb. green bell peppers, sliced fine
1 onion, pureed
1 tomato, pureed
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. potatoes, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, tomatoes, ginger and garlic,
together with cumin and coriander powders for five minutes. Add potatoes, green bell peppers,
turmeric and chilli powders and salt together with half a cup of lukewarm water, and cook on
medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Peas & Potato Curry Popularly known as "Alu Matar", this one's a vegetarian veteran

Ingredients:
1 lb. shelled green peas
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders for five minutes. Add potato, green peas, turmeric and chilli
powders and salt together with half a cup of lukewarm water and cook on medium low heat for
fifteen minutes. Garnish with cilantro/coriander leaves.

Okra & Mustard: (Shorshe Dharosh)

Originally a Bengali dish, I have used ingredients easily available in the West. This is one of
those recipes that can be ready in a few minutes and still taste great.
Ingredients:
1 lb. whole okra.
1 tbsp. mustard powder, made into a paste with equal amounts of water (this is the recommended
amount, but feel free to use more paste if you're fond of mustard).
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. mustard seeds
1 tsp. salt or to taste
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the mustard seeds for half a minute,
followed by the mustard paste for a minute on low heat. Add okra, turmeric and chilli powders
and salt, and cook on medium low heat for ten to fifteen minutes.

Okra Curry (Masala Bhindi)

Okra is one of the commoner vegetables used all over India; it has a place in most regional
cuisine's.
Ingredients:
1 lb. okra, sliced lengthwise or chopped into small pieces.
2 onions, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 potato, cubed
1 tsp. salt or to taste
1 large tomato, pureed
2 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders and tomato for five minutes on medium low heat. Add potato,
okra, turmeric and chilli powders and salt and cook on medium low heat for half an hour.

Mustard Greens (Sarson ka Saag)

Ingredients:
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
1 lb. chopped mustard greens
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped
mustard greens, and cook for twenty five minutes on medium low heat with a cup of lukewarm
water.

Potato & Spinach Curry (Alu Saag)

Ingredients:
1 lb. chopped spinach
1 lb. potatoes, cooked and cubed
2 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped
spinach and the potatoes, and cook for twenty five minutes on medium low heat with a cup of
lukewarm water. Stir well to let the spinach blend with the spices and cover with a lid during
cooking.

Chickpea & Spinach Curry (Chana Saag)

Spinach is a popular ingredient used as a base for the curry.
Ingredients:
1 lb. canned chickpeas
1 large potato, cooked and cubed
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
1 cup of spinach leaves, pureed
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the spinach
paste and the potatoes, and cook for twenty five minutes on medium low heat with a cup of
lukewarm water. The chickpeas are added, and the curry allowed to simmer for two minutes,
before serving.

Paneer (Cottage Cheese curry)

Ingredients:
1 lb. cottage cheese
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. green chilli, chopped fine
1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cilantro/coriander leaves, cumin, coriander, turmeric and chilli powders together for five
minutes. The cottage cheese is added, and the curry allowed to simmer for five minutes, before
serving.
High, Medium or Low heat?
Please note that:
Vegetables tend to lose crispness and may burn on high heat.
Cooking on high heat requires constant stirring to prevent the vegetables from sticking to the
bottom of the vessel.
To be on the safe side, cook vegetables on medium low heat.
For optimum taste, use low heat, though the process is time consuming.

Eggplant (Baigan Bharta)

Ingredients:
1 lb. eggplant, cooked in the microwave or the oven, peeled and mashed
1 tbsp. oil
1 large onion, chopped fine
1 large tomato, chopped fine
1 tsp. green chilli, chopped fine
1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Cook the eggplant in the microwave after piercing with a fork (or roast in the oven) until done.
Peel off the skin and mash well. Add the oil, chopped onions and tomatoes, green chilli and
cilantro/coriander. Season with salt and serve hot.

Chickpea Curry (Chole Masale)

Curried chickpeas have been going strong for years.
Ingredients:
1 lb. canned chickpeas
1 large potato, cooked and cubed
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Cilantro/coriander leaves
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the
potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with
cilantro/coriander leaves.

Mushroom Curry

I've noticed that fresh whole button mushrooms are a better option than the sliced ones sold in
the supermarkets.
Ingredients:
1/2 lb. mushrooms
1 small onion, chopped
1 tomato, sliced
1 tsp. ginger paste
1 tsp. garlic paste
1/4 tsp. cumin powder
1/4 tsp. coriander powder
1/4 tsp. turmeric powder
1 tsp. chilli powder
1 large potato, cooked peeled and cubed
1 tsp. salt or to taste
1 tbsp. oil
Method:
Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and
garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the
mushrooms and potatoes, season with salt and cook for another five minutes until done.

Mixed Vegetable Curry

Ingredients:
6 small onions, quartered
6 small tomatoes, quartered
6 cauliflower florets
6 baby potatoes
1/2 lb. chickpeas
1 tsp. ginger paste
1 tsp. garlic paste
1 tbsp. oil
1 tsp. salt or to taste
Method:
Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and
potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done

Cabbage, Carrots & Potatoes

Strictly speaking, this is not a curry, but can be served as the main course nevertheless.
Ingredients:
1 lb. cabbage, shredded
1/2 lb. cooked potatoes, peeled and cubed
1/2 lb. carrots, shredded
1 tsp. mustard seeds
1 tsp. ground mustard
1 tsp. chilli powder
1 tsp. lemon juice
1 tsp. salt or to taste
2 tbsp. oil
Cilantro/coriander leaves
Method:
Heat oil in a large non-stick frying pan (or skillet), and fry the mustard seeds and ground mustard
for half a minute, then add the carrots, cilantro/coriander leaves and the shredded cabbage. After
15 minutes, add the cooked potatoes with lemon juice, chilli powder and salt. Serve.

Cabbage & Mashed Potato Curry

Ingredients:
1 lb. cabbage, shredded
1/2 lb. potatoes, boiled and mashed
1 tsp. cumin seeds
1 tsp. ginger
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. salt or to taste
2 tbsp. oil
Method:
Heat oil in a large non-stick frying pan (or skillet), and fry the cumin seeds and ginger paste for
half a minute, and add the shredded cabbage. After 15 minutes, add the mashed potatoes with
turmeric and chilli powders, salt, and cook for another 15 minutes.

Cabbage & Potato Curry

Ingredients:
1 lb. shredded cabbage
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin seeds
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, together with
cumin seeds and coriander powder for five minutes. Add potato, shredded cabbage, turmeric and
chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat
for fifteen minutes. Garnish with cilantro/coriander leaves

Cauliflower & Mashed Potato Curry

The cauliflower curry has several variations in the regional cuisine's, but this one's a very simple
recipe.
Ingredients:

1 lb. cauliflower florets
1 tsp. ginger paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin seeds
1 potato, cooked and mashed
1 tsp. salt or to taste
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with the ginger, for
a couple of minutes on low heat. Add potato, cauliflower florets, turmeric and chilli powders and
salt together with half a cup of lukewarm water and cook on medium low heat for fifteen
minutes.

Cauliflower & Potato curry (Alu Gobi)

Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to
be prized in the all-to-short winter months.
Ingredients:
1 lb. cauliflower florets
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped
cilantro/coriander together with cumin and coriander powders for five minutes. Add potato,
cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm
water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables
blend with the spices. Be careful not to over cook the cauliflower. Garnish with
cilantro/coriander leaves.

The Curry & Spice "Culture"

CURRY CULTURE

The Indian curry is amazing in range and versatility, embracing the majority of seasonal
vegetables in addition to mutton, chicken, fish, seafood and eggs.
The curries are cooked over an open flame, with liberal doses of spices in vegetable oil.
Traditional accompaniments are rice, either plain boiled or fried; and a variety of flat breads -
chapattis, rotis and naans - made fresh from wheat or flour dough, and served hot.
To offset the richness of the traditional curry, a side plate of salad consisting of sliced tomatoes,
cucumber, onions and lemons lends a pleasing contrast. Try a bite of fresh tomato after a
mouthful of hot curry, and the reason will be obvious.
"Dahi" or yogurt or curds also provide the perfect foil. Along with grated cucumber and onions,
chilli powder and cilantro/coriander, the mixture is known as a "raita" and is an indispensable
part of the vegetarian meal.
SPICE CULTURE
The golden rule in Indian cuisine is to include a plethora of spices, and maintain the balance
between their different flavors.
Spices give Indian cuisine it's character. However excessive use can be counter productive, and I
have seen both Indians and Westerners forced to be wary of spices and oily fare, with good
reasons. The good news is that there are several dishes that use the minimum of either, and the
bad news is that they are seldom to be found in any Indian restaurant. I have tried to include as
many of these "light" dishes as possible.
Most Indian dishes call for several different spices. Do not assume that they are difficult to
obtain and that a visit the Indian grocery store with a long shopping list is mandatory before the
actual task of preparing a meal. Most are to be found in Western supermarkets, and only a couple
are confined to the Indian grocery stores.
Check the following list, if you plan an Indian culinary adventure.
The essentials:
Ginger paste or minced ginger
Garlic paste or garlic powder or minced garlic (fresh garlic minced fine is better still)
Tomato paste or puree ( raw tomatoes are better still)
Onions chopped or pureed or powdered
Cumin seeds and powder
- 9 -
Coriander powder
Turmeric powder
Chilli powder
Mustard seeds and powder (to be used only for those dishes that require mustard).
The ginger, garlic, onions and tomatoes are readily found in any Western supermarket, as are the
cumin and mustard seeds, mustard and chilli powders. For the turmeric and coriander powders,
you will have to visit the Indian store.
Last but not least, look for cilantro/coriander/dhaniya. It is essential, though it is mostly used as a
garnish. After trial and error, I've found that whole cilantro, including the leaves and stems,
chopped very fine is a powerful flavoring agent if added during the cooking process in addition
to being a colorful garnish if added at the end.
Optional:
Cinnamon
Cardamom
Cloves
(None of the above should be difficult to find in any grocery store, Western or Oriental).
Garam masala powder
Traditionally, Indian recipes call for garam masala, a blend of the above three spices in a
powdered version that will be sold only in Indian grocery stores. Garam masala is a potent
mixture, and I have seen it's overuse ruin an otherwise perfect dish. Use only for a strongly
flavored dish, and don't hesitate to substitute with whole cinnamon, cardamom and cloves from
the standard supermarket, to be on the safe side.
Regional cuisine's may require a few additional ingredients

30 minute Indian Cuisine

30 minute Indian Cuisine will guide you through the complete process, from selecting the basic
ingredients to general methods, to special techniques and serving instructions


I concede that a lot of time and effort is involved in a good many Indian dishes, it is
equally true that there are certain recipes that call for a minimum of either. It is exactly these
recipes that I have tried to focus on.
Enjoy!

The Curry & Spice "Culture"

CURRY CULTURE
The Indian curry is amazing in range and versatility, embracing the majority of seasonal
vegetables in addition to mutton, chicken, fish, seafood and eggs.
The curries are cooked over an open flame, with liberal doses of spices in vegetable oil.
Traditional accompaniments are rice, either plain boiled or fried; and a variety of flat breads -
chapattis, rotis and naans - made fresh from wheat or flour dough, and served hot.
To offset the richness of the traditional curry, a side plate of salad consisting of sliced tomatoes,
cucumber, onions and lemons lends a pleasing contrast. Try a bite of fresh tomato after a
mouthful of hot curry, and the reason will be obvious.
"Dahi" or yogurt or curds also provide the perfect foil. Along with grated cucumber and onions,
chilli powder and cilantro/coriander, the mixture is known as a "raita" and is an indispensable
part of the vegetarian meal.
SPICE CULTURE
The golden rule in Indian cuisine is to include a plethora of spices, and maintain the balance
between their different flavors.
Spices give Indian cuisine it's character. However excessive use can be counter productive, and I
have seen both Indians and Westerners forced to be wary of spices and oily fare, with good
reasons. The good news is that there are several dishes that use the minimum of either, and the
bad news is that they are seldom to be found in any Indian restaurant. I have tried to include as
many of these "light" dishes as possible.
Most Indian dishes call for several different spices. Do not assume that they are difficult to
obtain and that a visit the Indian grocery store with a long shopping list is mandatory before the
actual task of preparing a meal. Most are to be found in Western supermarkets, and only a couple
are confined to the Indian grocery stores.
Check the following list, if you plan an Indian culinary adventure.
The essentials:
Ginger paste or minced ginger
Garlic paste or garlic powder or minced garlic (fresh garlic minced fine is better still)
Tomato paste or puree ( raw tomatoes are better still)
Onions chopped or pureed or powdered
Cumin seeds and powder
- 9 -
Coriander powder
Turmeric powder
Chilli powder
Mustard seeds and powder (to be used only for those dishes that require mustard).
The ginger, garlic, onions and tomatoes are readily found in any Western supermarket, as are the
cumin and mustard seeds, mustard and chilli powders. For the turmeric and coriander powders,
you will have to visit the Indian store.
Last but not least, look for cilantro/coriander/dhaniya. It is essential, though it is mostly used as a
garnish. After trial and error, I've found that whole cilantro, including the leaves and stems,
chopped very fine is a powerful flavoring agent if added during the cooking process in addition
to being a colorful garnish if added at the end.
Optional:
Cinnamon
Cardamom
Cloves
(None of the above should be difficult to find in any grocery store, Western or Oriental).
Garam masala powder
Traditionally, Indian recipes call for garam masala, a blend of the above three spices in a
powdered version that will be sold only in Indian grocery stores. Garam masala is a potent
mixture, and I have seen it's overuse ruin an otherwise perfect dish. Use only for a strongly
flavored dish, and don't hesitate to substitute with whole cinnamon, cardamom and cloves from
the standard supermarket, to be on the safe side.
Regional cuisine's may require a few additional ingredients.

Dew-Licious Apple Turnovers

2 Granny Smith apples ( I didn't peel mine, just cut in thin slices)

2 cans crescent rolls, separated

1 1/2 sticks butter

1 1/2 cups sugar

1 teaspoons vanilla

cinnamon

1 1/2 cups Mountain Dew

Core and slice apples. Cut apples into 8 slices each. Roll 2-3 thin slices in a crescent roll(put apples in thick side and wrap). Place in a 9 x 13 buttered pan. Melt butter, then add sugar and and vanilla, stirring, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon, cover with foil and bake at 350 degrees for 15 minutes. Remove foil and bake another 15-20 minutes until turnovers are golden and syrup is thick and bubbly. Serve with ice cream, and with some of the sauce from the pan over the top.

Dowd Family Coconut Cream Eggs

2 sticks butter softened

1/2 15 ounce can of cream of coconut

10 cups confectioners sugar

1/2 tablespoon coconut extract

1 1/2 14 ounce bags of flaked coconut

For dipping:

12 ounces bittersweet chocolate

1/2 of one sheet of paraffin (used for canning)

Begin with mixer using mixing blade to cream butter, cream of coconut and coconut extract. Add sugar 2 cups at a time, mixing after each addition. Once you have mixed in all ten cups of sugar, the mixture should look a lot like bread dough(it should pull cleanly away fro the sides of the bowl and form large ball) Take off blade and mix coconut in by hand. Then, using dough hook attachment,knead fondant until it is smooth, shiny and doesn't stick to your hands. If you don't have a mixer with dough hook attachment you can knead by hand for 3 10-minute periods (great for pecs and upper arms!- if you can do all 30 minutes at one time you should be on a body-building blog!).

Once the fondant is ready you can form the eggs. The larger size are great for giving, and these eggs freeze very well and so can be frozen and eaten a bit at a time (several of our friends and neighbors would eat theirs slice by slice). Line a cookie sheet with either waxed paper or parchment and once all eggs are formed, place eggs in freezer to firm. You will know you have done a great job if, when you are done this part, your kitchen and the front of your clothes or apron are covered with powdered sugar!

The final step is to dip the eggs in chocolate . Melt the chocolate and paraffin together in a pan over boiling water (my kitchen equipment doesn't include a double boiler!). Do not leave this mixture unattended! Once the chocolate and paraffin are melted and mixed together, take the eggs from the freezer for dipping. You will need a couple of cold cookie sheets with parchment for this process, which is the most time-consuming (for me, at least!) I use a two-prong meat fork and stick it into the side of the eggs , dipping them, and then placing them on the sheet, using the back of a spoon to remove the fork, then quickly use a little melted chocolate to cover the fork holes. Those of you who are more experienced candy-makers may have a better and prettier technique (and if you do, please share it!) The smaller eggs are a lot quicker and easier . Once all are dipped, set in freezer again until chocolate is set. If you like you can use frosting and personalize eggs, drizzle with white chocolate, whatever suits you. The eggs then need to be refrigerated until ready to eat. They are best if you take them out an hour before you want to eat them to allow them to come to room temperature

Salt Roasted Rosemary Potatoes

5-8 small potatoes (red or Yukon Gold are great), enough to fit snugly in a 9 inch cake pan

3 cups coarse Kosher salt

1/2 cup white flour

The leaves stripped off of 2 4-inch long stalks of rosemary

1/2 cup water

Optional (not really, once you've tasted this you won't want these any other way) :

Sour cream

Caviar or fresh chives chopped

Wash the potatoes and place them in a pan that accomodates the potatoes just touching and touching the sides of the pan. Mix the salt and flour together, until well mixed, then slowly add water until it forms a crumbly "dough". sprinkle in the leaves of rosemary and mix well. Spoon the salt into the spaces between the potatoes and the pan and cover tops with salt mixture. Pat down until firm. Place in the oven at 350 degrees and bake for 45 minutes. Remove from oven and invert pan onto plate. Break the potatoes out of the salt crust and serve warm with sour cream and either chives or caviar.

This is a great dish to have for company, it is so dramatic to bring to the table. It looks almost like you are breaking the potatoes out of a bed of ice crystals. Try it... you and your guests will be impressed!

Dew-Licious Apple Turnovers

2 Granny Smith apples ( I didn't peel mine, just cut in thin slices)

2 cans crescent rolls, separated

1 1/2 sticks butter

1 1/2 cups sugar

1 teaspoons vanilla

cinnamon

1 1/2 cups Mountain Dew

Core and slice apples. Cut apples into 8 slices each. Roll 2-3 thin slices in a crescent roll(put apples in thick side and wrap). Place in a 9 x 13 buttered pan. Melt butter, then add sugar and and vanilla, stirring, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon, cover with foil and bake at 350 degrees for 15 minutes. Remove foil and bake another 15-20 minutes until turnovers are golden and syrup is thick and bubbly. Serve with ice cream, and with some of the sauce from the pan over the top.

Szechwan Chicken Salad

Dressing:
1/4 cup peanut or sesame oil (I used sesame)

4-5 tbsp red wine vingar

1-2 tbsp honey

2 tsp sesame seeds

2 cloves garlic
3/4 tsp hot pepper sauce, adjust to taste

1/2 tsp grated fresh ginger

1/4 tsp salt

Combine all ingredients above until well mixed and then toss with the following:

1/2 lb bow tie pasta, cooked and drained

3 cups broccoli florets

2 cups cooked chicken cut in chunks

1 cup fresh or frozen snow peas

2 green onions, cut up

Once combined, salad is best if it sits for 4-8 hours or overnight.

Hawaiian Spam Sushi

2 cups uncooked sushi rice
2 cups water
6 tablespoons seasoned rice vinegar
2 tbsp sesame seeds
2 finely chopped scallions
6 tablespoons soy sauce
2 tbsp Splenda
1 (12 ounce) container fully cooked Spam (I used light)
5 sheets sushi nori (dry seaweed)

2 tbsp soy sauce
1 tbsp honey 

Cook sushi rice according to the directions. Set aside and add rice vinegar, sesame seeds, scallions, soy sauce and splenda, and mix well. Let cool until rice can be handled.
Slice luncheon meat lengthwise into 8 slices, or to desired thickness, and brown on both sides in about 1 tablespoon oil. Add soy sauce and honey to make sauce for the spam, and then turn off heat.
Put slice of cooked Spam in the bottom of the Spam can and pack in rice mixture to a depth of about 1 inch. Turn upside down and wrap nori around musubi. Repeat until all slices have been used. Serve at room temperature or chilled with wasabi and soy sauce.

Curry Toast

1 package (6 ) English muffins
5 tbsp butter
1 cup shredded cheddar cheese (Monterey Jack also works well)
1 cup shredded swiss cheese
1/4-1/3 cup mayonnaise (I used light with great results)
1 bunch green onions chopped (including the green parts)
1 tsp sweet or hot curry powder (your choice, but use Penzey's of course)
1-2 garden tomatoes

Split and toast the muffins, then butter and place on cookie sheet. Mix the cheeses, green onions curry powder and mayonnaise gently until well-combined. Slice the tomatoes in uniform slices and dry off with paper towels,placing a tomato slice on each muffin. Cover the tomato slices with the cheese mixture and broil for 4-8 minutes until brown and bubbly. Now try not to eat all 12 yourself!!

Pumpkin-Chipotle Soup

1 small onion chopped

2 tbs olive oil  

1 can pumpkin (not pumpkin pie mix)

1 quart chicken stock

1 quart fat free half and half (or real half and half if calories are no issue)

1/2-1 chopped chipotle pepper in adobo sauce(add a little at a time until you get the level of heat you want)

Optional garnishes: crumbled bacon, shredded monterey jack cheese, french fried onions

Saute the onion in the olive oil, until transparent. Add chicken stock. Stir in canned pumpkin with whisk until smooth. Add half and half in a slow stream,whisking into pumpkin mixture. Chop chipotle pepper very fine and add a little at a time, stirring and tasting after each addition to get to the heat you want. Heat through but do not bring to a boil. Ladle into bowls and top with garnishes as desired. Serve with bread and a salad for a delicious fall or winter meal.

No Pink Slime Ground Beef

3-4 pound well-marbled chuck roast cut into cubes (Do NOT buy a lean roast or one with fat cut off, otherwise your ground beef will be dry and crumbly or you will need to ask the meatcutter for some beef trimmings to add into reach the optimal fat content)

Food processor with chopper blade


Making sure that your work area and tools are sanitized, cut your chick roast into  ~1x1 chunks. DO NOT BE TEMPTED TO REMOVE FAT. If you do that your ground beef will only be good for casseroles and chilis because patties will not hold together. Process in small batches, pulsing in short bursts to make sure you don't miss any cubes and ensure that you get a product that is neither too coarse or too fine. Once all of your cubes are processed, mix all together to disperse the fat fairly equally and bag and freeze or use.