Kheema

Ingredients

1 lb ground meat/Kheema (chicken/mutton)
2 medium potatoes, peeled & diced

1 tomato, diced
1 tbsp oil
1/2 medium onion, chopped
1/2 cup plain yogurt, whisked
1 tsp lemon juice
6 multi-grain tortillas

Grind to fine paste
1/2 medium onion
1 bunch of coriander leaves
1" ginger
3 cloves of garlic
2-3 green chilies
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder

Method
1. Marinate mince/kheema with ground paste, salt & yogurt.
2. Heat oil in a kadai/wok.
3. Add chopped onions. Saute till golden brown. Add tomatoes. Saute till cooked.
4. Add mince/kheema mixture. Cook for 5 minutes.
5. Add potatoes. Fry till the liquid is evaporated. Cook till mince is soft. Let it cool completely.

Korean Twice Cooked Spicy Chicken

Ingredients:

2 pounds boneless chicken thigh (4 to 6 thighs)
salt
pepper

Marinade
1/2 cup soy sauce
1 cup water or unsalted chicken broth
1/2 cup medium or fine ground red chili pepper
1 cup sugar, brown sugar, corn syrup, or honey
2 fresh red chili or jalapeño peppers
1 small Asian pear*
6 garlic cloves, peeled
1 small white or yellow onion
1 inch ginger root, peeled
1 tablespoon pure sesame oil
1/2 tablespoon coarse ground black pepper
3 green onions, finely chopped
1 tablespoon Korean rice cooking wine, rice vinegar, or mirin
(* may substitute 1/2 kiwi or 1 semi-sweet apple)

Preparation

Chicken
Trim off any excess fat
Very lightly salt and pepper both sides of each thigh and let stand ten minutes.

Marinade
Slice onion, pear, peppers, and ginger root into small sections and place with garlic into blender, add water as needed and blend into a smooth paste.
In a mixing bowl, combine all ingredients. Add a small amount of water as needed to maintain a thick smooth paste.
Stir well and refrigerate until use.

Mix
Place chicken in a mixing bowl, cover with marinade, and mix well.
Cover and place in refrigerator and let stand 4 to 8 hours.
Unused marinade may be refrigerated for future use

Cooking

1st Cook - Grilling
Place chicken on hot grill over high heat.
Cook each side until the marinade darkens and a light char appears (two to five minutes per side).
(Note: The best flavor is obtained from wood coals or charcoal.)

2nd Cook - Stirfry
Cut chicken into short strips and transfer to a wok or stir fry pan.
Add one or two tablespoons of the marinade.
Stir-fry for about 3 to 5 minutes until marinade thickens and adheres to meat.
(If your grill is hot enough, you can do this with your fry pan on the grill)
Garnish with sesame seed and chopped green onion.
Serve hot with rice and Ban Chan.

Hinga chutney

Ingredients:

½ cups grated coconut
3 to 4 red chillies fried in a tsp of oil till crisp
¼ tsp tamarind concentrate (optional) or you can add ½ tsp of lime juice
Salt to taste

For seasoning:

3 tsp cooking oil
1 tsp mustard seeds
5 to 6 curry leaves/kadi patta
¼ tsp asafoetida

Method:

1. In a blender jar add in the coconut, fried red chillies, tamarind/lime juice, & salt and grind it to a fine paste using water. Pour it in a bowl.

2. Heat oil in a tadka pan and add mustard seeds, when they start to sputter add curry leaves and asafoetida and fry till the curry leaves are crisp and the asafoetida is also fried well, may be 1 or 2 minutes on a medium flame.

3. Add the seasoning on the chutney and mix well and serve alongside dosas or idlis.

Losney Chutney

Ingredients:
4-5 cloves garlic
1/2 cup fresh/frozen coconut
4-5 red chillies
1/4 tea spn tamarind extract or 1 piece of tamarind
Oil
Salt

Method:
Heat oil and fry garlic till brown (always remove the skin before frying garlic. Otherwise the garlic may splutter. My neighbour had serious burns on her face due to this). This step has to be done with extra care since the oil may catch fire sometimes.
Grind the fried garlic with coconut,red chillies,tamarind,coconut and salt.
Serve chutney with hot dosa.

Serves : 4
Preparation time : 10 min

Moong dal usli

Ingredients:
1/2 cup moong dal
1 tbl spn fresh/frozen coconut
3-4 green chilies
1/2 tea spn mustard seeds
A pinch asafoetida
1/2 tea spn sugar
4-5 curry leaves
Oil
Salt

Method:
Heat oil and add mustard seeds. Add curry leaves, green chilies, asafoetida and fry for little time. Now add moong dal, fry for about 5mins and about 2 cups water, salt. Close the lid and cook till dal is cooked but not mushy. Add sugar and mix well. Garnish with coconut.

Serves : 2-3
Preparation time : 15mins

Momofuku Ssam Brussel Sprouts

Deep-fried Brussels sprouts are a popular side dish at Ssäm Bar. Cooked in a hot oven (easier for the home cook), they still get that nutty sweetness and nicely browned crisp exterior. Rice Krispies, standing in for Indian puffed rice (which is more difficult to find), add crunch, while sous-chef Tien Ho's Vietnamese-style dressing lends the sprouts an offbeat complexity. Makes 8 (first course or side dish) servings David Chang Momofuku Noodle Bar and Momofuku Ssäm Bar For brussels sprouts 2 pounds Brussels sprouts, trimmed and halved lengthwise 3 tablespoons canola oil 2 tablespoons unsalted butter For dressing 1/4 cup Asian fish sauce (preferably Tiparos brand) 1/4 cup water 1/4 cup sugar 3 tablespoons finely chopped mint 2 tablespoons finely chopped cilantro stems 1 garlic clove, minced 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds For puffed rice 1/2 cup crisp rice cereal such as Rice Krispies 1/4 teaspoon canola oil 1/4 teaspoon shichimi togarashi (Japanese seven-spice blend) Garnish: cilantro sprigs; torn mint leaves; chopped scallions Roast brussels sprouts: Preheat oven to 450°F with rack in upper third.

Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

Make dressing:
Stir together all dressing ingredients until sugar has dissolved.

Make puffed rice while sprouts roast:

Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

Cooks' notes:
• Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature.
• Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.
• Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.

Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

Make dressing:
Stir together all dressing ingredients until sugar has dissolved.

Make puffed rice while sprouts roast:

Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

Cooks' notes:
• Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature.
• Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.
• Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.

Tomato thokku

Ingredients:

8-10 ripe medium tomatoes, chopped or pureed
2 tsp mustard seeds
2 tsp red chilli powder (or to taste)
1/2 tsp asafoetida powder
1/4 tsp fenugreek seeds, powdered (optional)
1/2 tsp turmeric powder
1 tsp coriander seeds, powdered
5-6 curry leaves
Salt to taste
2 tbsp oil

Method:

1. Heat the oil in a wide pan. Add the mustard seeds, cover, and let them pop - then put in the various powders, curry leaves and fry for 15-20 seconds on high.

2. Lower the heat and add the chopped/pureed tomatoes. Stir well to mix.

3. Bring the heat up to medium-high and cover the pan. Let the tomatoes cook in their own juices till they soften and break down.

4. Once the tomatoes are soft, take the lid off and let it cook, stirring occasionally, till the liquid evaporates and the sauce reduces to a thick paste.

5. Let the thokku cool, then store in a clean airtight jar in the refrigerator.