Mixed Vegetable Curry (chorchori)

12 oz. mixed vegetables (such as potatoes, carrots, cabbage, mushrooms, green beans or peas)

2 tablespoons vegetable oil

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon onion seeds

1 teaspoon ground tumeric

2 garlic cloves, crushed

6-8 curry leaves

1 dried red chilli

1 teaspoon granulated sugar

2/3 cup of plain yogurt, mixed with 1 teaspoon cornstarch

1. Prep all the vegetables, i.e., wash and peel the potatoes and carrots, shred the cabbage, etc.

2. Heat a large pan big enough to boil all the vegetables in, and start boiling the potatoes and carrots. When they are almost finished, add the rest of the vegetables and boil until the potatoes are fork tender.

3. Heat the vegetable oil in a large, wide pan and add the mustard, cumin and onion seeds. When they begin to pop, add the remaining ingredients, except for the yogurt mixture. Continue to cook until the chilli is almost burnt, then reduce the heat.

4. Gently mix the vegetables into the spice mixture until well incorporated. Then slowly add the yogurt mixture. Heat the curry thoroughly, then serve immediately.

Chicken in Coconut Milk (Murgi Malai)

1 tablespoon ground almonds

1 tablespoon dessicated (dry, unsweetened, shredded) coconut

2/3 cup coconut milk

2/3 cup ricotta cheese

1-1/2 teaspoons ground corriander

1 teaspoon chilli powder

1 teaspoon crushed garlic

1-1/2 teaspoons fresh grated ginger

1 teaspoon salt

2 tablespoons vegetable oil

1 lb. chicken breast fillets, skinned and cubed

3 cardamom pods

1 bay leaf

1 dried chilli, crushed

2 tablespoons chopped fresh cilantro

1. Dry roast the coconut and almonds in a large, wide pan until they turn slightly darker, then place in a large glass bowl.

2. Add the coconut milk, ricotta, corriander, chilli powder, garlic, ginger and salt. Mix all ingredients together thouroughly.

3. Heat the vegetable oil in the pan and add the chicken, cardamom and bay leaf. Fry for about 2 minutes to seal the chicken.

4. Pour the coconut mixture into the pan and stir well. Lower the heat, add the chilli and coriander, then cover and cook for 10-12 minutes, stirring occasionally. Uncover and cook an additional 2 minutes.

Tomato and Fresh Chilli Chutney

1 red bell pepper

4 tomatoes, chopped

2 fresh green chillies, chopped

1 garlic clove, crushed

1/4 teaspoon salt

1/2 teaspoon sugar

1 teaspoon chilli powder

3 tablespoons tomato paste

1 tablespoon chopped fresh cilantro

1. Halve the red pepper, and remove the core and seeds. Roughly chop the pepper and place in a food processor.

2. Add the rest of the ingredients, along with 2 tablespoons of water, and process until smooth. Transfer to a sterilized jar, and refrigerate until needed.

Naan Bread

1 teaspoon superfine sugar

1 teaspoon yeast

2 cups plain (all-purpose) flour, plus extra for dusting

1 teaspoon ghee, (melted, filtered butter) melted

1 teaspoon salt

1/4 cup unsalted butter

1 teaspoon poppy seeds

1. Place the sugar and yeast into a small bowl, along with 2/3 cup of warm water. Mix until the yeast is completely dissolved, and set aside for 10 minutes.

2. Place the flour into a large bowl and form a well in the center of the flour. Add the ghee, salt and yeast mixture. Mix well and add a little more water if necessary.

3. Place the dough onto a floured surface and knead for 5 minutes, or until smooth. Return to the bowl and allow the dough to proof for 1 and 1/2 hours in a warm place.

4. Roll the dough out for about 2 minutes, then roll into 6 rounds, about 5 inches in diameter and 1/2 inch thick.

5. Place the breads onto a sheet of greased foil under a very hot grill or broiler for 7-10 minutes, turning twice, and brushing with melted butter and sprinkling with poppy seeds during cooking and serve immediately.