Garam Masala – Ground Mixed Spices

Ingredients:

• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp whole black peppercorns
• 2 tsp cardamom seeds (measure after roasting and removing pods)
• 1 tsp whole cloves

Method:

1. In a small pan, roast separately the coriander, cumin, peppercorns, cardamom pods, and cloves. As each one starts to smell fragrant, turn on to plate to cool.

2. After roasting, peel cardamoms, discard pods, and use only seeds.

3. Put all ingredients into a coffee grinder and blend to a fine powder.

4. Store in a glass jar with airtight lid.

Crispy Golden Plantains

Ingredients:

• 1 half-ripe plantain
• 5 salted crackers, ground
• 1 tbsp oil

Method:

1. Peel plantain and slice.

2. Coat slices in ground crackers.

3. Heat oil in frying pan and fry both sides of plantain pieces.

4. Serve hot.

Aloo Gobi – Cauliflower and Potatoes

Ingredients:

• 1 large cauliflower, cut into florets
• 1 lb potato, peeled, cubed, and slightly boiled
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1” cube ginger, grated
• 1/2 tsp cumin, whole grain
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1 tsp turmeric powder
• 4 tbsp tomato sauce
• Salt, to taste
• 1/2 tsp garam masala (optional)
• 3 tbsp oil
• 1/2 cup water

Method:

1. Soak cauliflower in warm salted water for 10 minutes, rinse, and drain.

2. Heat oil in a large frying pan/wok, and add cumin seeds.

3. When seeds begin to pop, add onions, ginger, and garlic, and fry for 2 minutes.

4. Add coriander, turmeric, chili, and tomato sauce. Keep stirring until golden.

5. Add cauliflower and potatoes, and cook until mixture begins to stick to pot.

6. Add water, cover pot, lower heat, and let simmer for 10 minutes, or until cooked.

7. Add garam masala and cover until ready to serve.

Poori – Deep-fried Bread

Ingredients:

• 6 oz whole wheat flour, sifted
• 6 oz white flour
• Water
• 2 tbsp oil or ghee
• Oil for frying

Method:

1. In bowl, add whole wheat and white flour, and rub in oil.

2. Add enough water to make a stiff dough, and knead until smooth.

3. Set aside for 10 minutes.

4. Knead dough again, and divide into 12 equal golf-sized balls.

5. Roll out all into 5” circles.

6. Heat oil in small, deep pot, or wok, and slip in one rolled-out puri. It should sink, but begin to swell in seconds.

7. Fry both sides, drain, and store in a dish lined with paper towels.

8. Serve hot.

Sauteed Dasheen

Ingredients:

• 2 lbs dasheen, peeled
• 3 medium-sized tomatoes, finely chopped
• 1 medium-sized onion, finely chopped
• 1 bundle chive, chopped
• 2 cloves garlic, minced
• 1 green hot pepper, finely chopped
• 1 small carrot, grated
• Salt, to taste Oil

Method:

1. Boil, drain, and mash dasheen.

2. Heat oil; add onion, garlic, tomatoes, carrots, and hot pepper, and stir until onions are translucent.

3. Add mashed dasheen, chive, and salt, and stir until dasheen begins to stick to pot.

4. Turn off heat, and serve immediately.

Onion Pakoras (Fritters)

Ingredients:

• 8 oz split peas powder (besan)
• 2 large onions, peeled and sliced into half-circles
• 1 tsp ground cumin
• 1/2 tsp baking powder
• 1/2 to 1 tsp chili powder or hot pepper
• 1/2 tsp garam masala (optional)
• Salt, to taste
• Water
• Oil, for deep frying

Method:

1. Sift split peas powder, and add all powdered ingredients and onions. Mix thoroughly.

2. Add enough water to make a soft, thick batter like cake mixture. Onions should be thoroughly coated.

3. Cover mixture for 10 minutes.

4. In a deep pot, heat oil. With flame on high, carefully drop one tablespoon of the mixture into pot. Add as many of these that can fit, while leaving little space for movement.

5. Reduce heat slightly, and fry fritters till golden and crispy, but not burnt.

6. Drain; holding slotted spoon on edge of pot. Empty into a dish lined with paper towels.

7. Serve hot with chutney, or pepper sauce-andketchup mixture.

Raita – Yoghurt relish

Ingredients:

• 8 oz natural yoghurt
• 1 small tomato, finely chopped
• 1 cucumber, finely chopped
• 1 small onion, finely chopped
• Pinch of chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt

Method:

1. Beat yoghurt lightly.

2. Add all ingredients and mix.

3. Serve cold alongside hot curries.