SERVES 4

1 CUPS CHICKPEA FLOUR
½  TEASPOON GROUND CORIANDER
1 TEASPOON SALT
½ GROUND TURMERIC
½ TEASPOON GARAM MASALA
2 GARLIC CLOVES MINCED
¾ CUP WATER
½ TEASPOON CUMIN
1 QUART OIL FOR DEEP FRYING
2 POTATOES PEELED, CUT IN HALF AND SLICED ¼ INCH THICK
1 RED ONION SLICED INTO RINGS, ½ INCH THICK
3   FRESNO PEPPERS

COOKING INSTRUCTIONS

IN LARGE MIXING BOWL COMBINE CHICKPEA FLOUR, CORIANDER, CUMIN, TURMERIC, CHILI POWDER, GARAM MASALA AND GARLIC.

MAKE A WELL IN THE CENTER OF THE FLOUR MIXTURE. GRADUALLY ADD THE WATER INTO THE WELL AND MIX TO FORM A THICK SMOOTH BATTER.

OVER MEDIUM HIGH HEAT IN A LARGE HEAVY POT. HEAT OIL TO 375 DEGREES

COAT THE POTATO, ONION SLICES AND PEPPERS IN THE BATTER AND FRY THEM IN SMALL BATCHES UNTIL GOLDEN BROWN ABOUT 4-5 MIN. DRAIN ON PAPER TOWELS AND SERVE WITH THE SPICY KETCHUP

SPICY KETCHUP
1 CUP KETCHUP
¼ CUP SRIRACHA
1 TEASPOON OF CHILI FLAKES

MIX ALL INGREDIENTS IN A MIXING BOWL AND SERVE WITH PAKORA

SERVES 4

2 TABLESPOONS BLENDED OIL
1 POUND FLANK STEAK SLICED THIN AGAINST THE GRAIN
2 OZ CILANTRO
1 LEMONGRASS STALK
3 GARLIC CLOVES MINCED
2 JALAPENOS SMALL DICE
1 TABLESPOON MINCED GINGER ROOT
1 TABLESPOON RICE WINE VINEGAR
1 TABLESPOON FISH SAUCE
2 TABLESPOONS LIGHT BROWN SUGAR
1 CAN COCONUT MILK
2 LIMES JUICED AND 1 LIME CUT INTO WEDGES
2 CUPS COOKED BASMATI RICE
SALT AND PEPPER TO TASTE

METHOD

IN A BLENDER OR FOOD PROCESSOR, ADD THE CILANTRO, LEMONGRASS, GARLIC, JALAPENOS, GINGER, RICE WINE VINEGAR, FISH SAUCE, BROWN SUGAR, COCONUT MILK, AND LIME JUICE. BLEND ON HIGH SPEED UNTIL SMOOTH AND GREEN COLOR.

IN A SKILLET ON HIGH HEAT ADD OIL TO THE PAN. SEASON THE FLANK STEAK WITH SALT AND PEPPER. COOK THE FLANK STEAK UNTIL IT HAS CRISPY EDGES AND THEN TURN DOWN THE HEAT TO MEDIUM LOW AND ADD THE CURRY SAUCE AND LET SIMMER FOR 10 MIN. PUT RICE ON PLATE, PULL SOME STEAK OUT OF THE PAN AND PUT ON TOP OF THE RICE, POUR THE SAUCE ON TOP. SERVE WITH CILANTRO LEAVES AND LIME WEDGE.

1 HEAD CAULIFLOWER
2 RED ONION
8 TBSP OLIVE OIL
SALT AND PEPPER TO TASTE
2 BUNCH PARSLEY
½ RED ONION

LEMON TAHINI DRESSING
1/3 CUP TAHINI
1/3 CUP WATER
1/4 CUP LEMON JUICE
2 CLOVES GARLIC MINCED
1/2 TSP CUMIN
1/4 TSP CAYENNE PEPPER
1 /4TSP SALT

SPICED CHICKPEAS
15 OZ CAN CHICKPEAS
1 TBSP OLIVE OIL
1/2 TSP PAPRIKA
1/4 TSP GARLIC POWDER
1/4 TSP CAYENNE PEPPER
SALT AND PEPPER TO TASTE

PREHEAT OVEN TO 400 DEGREES. CUT CAULIFLOWER INTO SMALL FLORETS AND PLACE ON A LARGE BAKING SHEET. SLICE RED ONIONS INTO ¼ INCH STRIPS AND PLACE THEM ON BAKING SHEET. DRIZZLE THE CAULIFLOWER AND ONIONS WITH OLIVE OIL AND SALT AND PEPPER. TOSS THE CAULIFLOWER AND ONIONS UNTIL COATED. ROAST IN OVEN FOR 20 MIN, STIR AROUND AND ROAST FOR ANOTHER 10 MIN UNTIL CAULIFLOWER IS BROWNED ON EDGES. LET COOL SLIGHTLY.

WHILE THE CAULIFLOWER AND ONIONS ARE COOLING, MAKE THE DRESSING. ADD TAHINI, WATER, LEMON JUICE, GARLIC, CUMIN, CAYENNE AND SALT TO BLENDER. BLEND UNTIL SMOOTH, REFRIGERATE UNTIL READY TO SERVE.

DRAIN AND RINSE THE CHICKPEAS. SET SKILLET OVER BURNER SET AT MEDIUM HEAT. ADD THE CHICKPEAS, SMOKED PAPRIKA, CAYENNE AND A PINCH OF SALT AND PEPPER. STIR AND COOK THE CHICKPEAS FOR ABOUT FIVE MINUTES UNTIL SLIGHTLY CRISPY. REMOVE FROM HEAT.

PULL THE PARSLEY FROM THEIR STEMS AND ROUGHLY CHOP INTO SMALL PIECES.

BUILD THE SALAD, COMBINE THE ROASTED CAULIFLOWER AND ONIONS IN A BOWL WITH THE SPICED CHICKPEAS AND CHOPPED PARSLEY. DRIZZLE WITH THE LEMON TAHINI DRESSING OVER THE TOP.

SERVES 16 PPL

4 CUP BASMATI RICE
24 CUPS WHOLE MILK
4 TEASPOON GROUND CARDAMOM
2 CUP SUGAR
4 TEASPOON VANILLA EXTRACT
¾ CUP MINCED UNSALTED PISTACHIOS

METHOD

IN A LARGE HEAVY BOTTOM POT, BRING THE RICE, MILK AND CARDAMOM TO A BOIL OVER MEDIUM HIGH HEAT, STIRRING CONSTANTLY WITH A HEAT SAFE SPATULA TO KEEP THE MILK FROM BURNING.

REDUCE THE HEAT SO THAT THE MILK IS GENTLY SIMMERING AND COOK FOR 45 TO 50 MIN. STIRRING OFTEN. RICE SHOULD BE TENDER AND THE MILK REDUCED BY HALF – GIVING A PORRIDGE LIKE CONSISTENCY.

ADD THE SUGAR, VANILLA EXTRACT AND THE PISTACHIOS. STIR AND TURN OFF THE HEAT. SERVE WARM OR CHILLED, GARNISH WITH EXTRA PISTACHIOS.