Place the tomato, jalapeno and ginger in a blender and process until smooth.
Place the olive oil in a large skillet or dutch oven over medium high heat.
Add the coriander, cumin, turmeric, chili powder and garam masala.
Cook for about 2 minutes. Stir frequently.
Add the onion and cook for about two minutes. Stir frequently.
Add the salt, garbanzo flour, garbanzo beans and stir until blended.
Add the tomato/jalapeno/ginger puree to the pan.
Add the water and stir.
Simmer for about 30 to 40 minutes and serve topped with yogurt.
Place a medium sauce pan over high heat.
Place the olive oil in the sauce pan.
Add the chicken thighs and cook for 4 minutes. Stir frequently.
Reduce the heat to medium.
Add the cinnamon, cloves, red pepper flakes, garam masala, and paprika.
Cook for 2 minutes. Stir frequently.
Adjust the heat to lower so the spices don’t smoke or burn.
Add the ginger and garlic and cook for 2 minutes. Stir continuously.
Add the diced onion and cook for 4 minutes. Stir frequently.
Add the salt, tomatoes, and water.
Reduce the heat to medium high and simmer for 10 minutes. Stir occasionally.
Cover and simmer over low medium heat for 30 minutes. Stir occasionally.
Add the cilantro leaves, stir, and serve.
Place the olive oil in a medium sauce pan over medium high heat.
Add the cinnamon, cloves, red pepper flakes, garam masala, and paprika.
Cook for 2 minutes. Stir continuously.
Adjust the heat to lower so the spices don’t smoke or burn.
Add the ginger and garlic and cook for 2 minutes. Stir continuously.
Add the diced onion and cook for 4 minutes. Stir frequently.
Add the salt, tomatoes, chickpeas (with liquid) and water.
Reduce the heat to medium high and simmer for 20 minutes. Stir occasionally.
Cover and simmer over low medium heat for 30 minutes. Stir occasionally.
Add the cilantro leaves, stir, and serve.
Gather all ingredients and equipment.
In a dry saute pan, dry roast rava on medium low heat, stirring frequently until fragrant, light, crispy, and dry. DO NOT BROWN rava. Remove from heat and set aside.
Pre heat a saute pan over medium heat. Add the oil and preheat. When the oil is hot, toast the mustard seeds until you hear cracking, then add dals and cashews. Fry until dal is golden brown. Add curry leaves and ginger. Once fragrant, add the onions and cook until they are translucent and soft.
Add chilis, bell pepper, carrot, peas, and tomatoes, and cook ~3 minutes or until slightly tender. Add vangi bath powder, turmeric, and salt. Stir to combine.
Add water. Bring the water to a boil and reduce heat to medium low.
Using one hand to pour toasted rava, gently pour rava into the hot water in a steady, slow stream while constantly stirring pot with the other.
Stir vigoriously to break apart any lumps. Cover and simmer until water is completely absorbed, about 2 – 3 minutes. Turn off heat and allow to rest for 5 minutes. As the khara bath cools, the texture will become light and fluffy.
Top with cilantro, grated coconut, and lemon wedge. Serve with coconut chutney.
Gather all ingredients and equipment.
In a saute pan, heat 1 Tbsp oil over high heat. Add shrimp shells and cook over high heat, stirring frequently, for 2-4 minutes or until spotted brown. Add water and simmer for about 5 minutes. Remove from heat, strain, and set aside the broth, discarding the shrimp shells.
In a large saute pan, heat 1 Tbsp of oil over medium heat. Saute onion for ~ 5 minutes or until tender and starting to brown. Add garlic, ginger, turmeric, curry powder blend, coriander. Saute for 1 minute until fragrant.
Add tomatoes, potatoes, and reserved shrimp stock. Cover and simmer for 10 – 15 minutes or until potatoes are tender.
Stir in coconut milk. Add shrimp, fish, salt, and pepper. Simmer uncovered for about 10 minutes, or until fish is cooked through. Serve.
Gather all ingredients and equipment.
For the Bread
Preheat broiler or grill to 350°F (180°C).
Slice the rolls on the bias into 1/2-inch-thick pieces.
Brush the slices with the olive oil and sprinkle with fresh ground black pepper.
Grill or broil the slices of rolls on either side until golden brown, about 1 minute per side.
For the Mussels
Place the olive oil in a large skillet or Dutch oven over medium high heat.
Add the garlic and shallots and cook for 3 minutes. Stir frequently.
Add the wine, bay leaf, and curry powder.
Bring the liquid to a boil.
Reduce heat to low and simmer for about 3 minutes.
Increase the heat to high and add the mussels.
Stir to combine, then cover and steam for 2 minutes.
Stir everything again and steam for 2 to 3 minutes more. The mussels are finished cooking when the shells open.
Using tongs or a slotted spoon remove the mussels and divide into 4 bowls.
To finish the sauce, whisk the butter into the broth and stir in the chopped herbs.
Pour the broth over the mussels.
Serve with the grilled bread.
