• Mama Masala Mix
• Burry Curry Mix Wan
• Burry Curry Mix Deux
• Mama's Seeds and Weeds Curry Masala
• Curried Potatoes(Turkari Aloo)
• Vegetable Curry(Aviyal)
• Lamb and Cashew Nut Curry
• Coconut Curry Chicken

Mama Masala
Preparation time: 25 minutes

• 2 tablespoons cumin seeds
• 2 tablespoons corainder seeds
• 2 tablespoons cardamon seeds
• 2 tablespoons black peppercorns
• 1 3 inch stick cinnamon broken up
• 1 teaspoon whole cloves
• 1 teaspoon grated nutmeg
• 1/2 teaspoon saffron (optional)
• 2/3 teaspoon sea salt

Put cumin, coriander, cardamon, peppercorns, cinnamon and cloves in a dry heavy skillet over medium heat. Toast the spices stirring occassionally, unitl they turn several shades darker and give off a sweet spcicy aroma (about 10 minutes). Do not raise the heat or the spices will brown prematurely, leaving the insides undercooked. Cool completely. Tranfer the mixture to a spoce mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Store in an airtight container. Garam masala keeps for 3 months.


Burry Curry Mix Wan
Preparation time: 2 minutes

• 1 tablespoon ground coriander
• 1tsp. ground cumin
• 1tsp. turmeric
• 1/2 tsp. ground ginger
• 1/2 tsp. hot chilli powder

Combine all ingredients into a small bowl. Add to your meal in preparation in appropriate amounts.


Burry Curry Mix Deux
Preparation time: 2 minutes

• 1 tablespoon ground coriander
• 1/2 tsp. ground cumin
• 1tsp. turmeric
• 1/2 tsp. garam masala
• 1/4 tsp.fenugreek
• 1/4 ground cardamom
• 1/4 tsp. hot chilli powder

Combine all ingredients into a small bowl. Add to your meal in preparation in appropriate amounts.


Mama's Seeds and Weeds Curry
Serves 4 hungry people
Preparation time: 40 minutes

• 2 lbs skinless bone-in chicken pieces
• 2 cups chicken stock
• 1/2 cup olive oil
• 3 cups chopped onion
• 1/3 cup halved cashews
• 1/4 cup raisins
• 2 tablespoons finely chopped fresh ginger
• 2 tablespoons minced fresh garlic
• 2 teaspoons salt
• 1 tablespoon lemongrass
• 1 teaspoon curry powder
• 2 tablespoons Mama Masala
• 1 cup plain yogurt
• 1/2 cup chopped cilantro leaves
• 1/4 cup chopped mint leaves (optional)

Rice
• 3 tablespoons butter or ghee
• 3 cups basmati rice, washed and drained

Rub chicken pieces with 1 Tbsp Mama Masala. In a medium pan or pot heat oil over moderate heat and fry onions, stirring until clear (5 to7 minutes). Remove onions to a bowl. In same oil fry cashews and raisins, stirring, until lightyly browned and remove to bowl.
Add chicken and sute till brown.
Add all other ingredients with the exception of the rice and yogurt.
Add 2 cups chicken stock and simmer, covered until chicken is tender (about 30 minutes).
Stir in yogurt. Add salt to taste and remove from heat.

Rice
In a medium pot melt butter (or ghee) and heat over moderate heat. Add washed rice and 1 tsp. salt and saute stirring until it smells good.
Add 5 cups water to rice and bring to a boil. Boil 3 minutes, and reduce heat to very low and simmer tightly covered until cokked and fluffy (about 30 40 minutes).


Curried Potatoes (Turkari Aloo)
Serves 4
Preparation time: 45 minutes

• 50g / 2oz butter
• 1/2 tsp. tumeric
• 700g / 1 ½ lb. potatoes, cut into 2 ½ cm. / 1 inch cubes
• 3 garlic cloves, crushed
• 2 green chilis, chopped
• 1 tsp. ground fenugreek
• 1 table spoon ground coriander
• 1 tsp. salt
• 450 ml / 15 fl. Oz. yogart, well beaten
• 1 table spoon chopped coriander leaves

Melt butter in a sauce pan. Add turmeric and potatoes in sauce pan and fry, turning the cubes frequently, until they are lightly and evenly browned. Stir in the garlic, chilis,salt and spices. Fry for 3 minutes, stiring constantly. Stir in the yogurt. Bring to a boil, reduce heat to low and simmer the mixture for 30 minutes or until the potatoes are tender. Transfer the mixture to a warmed serving dish, and sprinkle over the coriander before serving.


Vegetable Curry (Aviyal)
Serves 4
Preparation and cooking time: 40 minutes

• 1/4 cup vegitable oil
• 1 tsp. mustard seeds
• 2 inches fresh piece of green ginger, peeled and ground
• 2 garlic cloves, quartered
• 1 onion, grated
• 1 green chilli, ground
• 1 ½ tsp. turmeric
• 1 table spoon ground coriander
• 1 ½ ibs mixed vegetables, sliced
• 1 tsp. salt
• 8 oz. fresh coconut or 1 in. sliced creamed coconut, pureed with ¾ cup of water
• 2 table spoons of chopped coriander leaves

Use any combination of vegetables in this spicy dish - carrots, beans, eggplant, turnip, cauliflower, green pepper, potatoes and scallion(spring onions).
Heat oil in large saucepan. When it's hot, add mustard seeds, ginger, and garlic and fry for 30 seconds, stirring constantly. Add the onion and chili until the onion is golden brown. Stir in the tumeric and coriander and cook for 1 minute. Add the vegetables and stir to mix. Stir in he salt and coconut puree. Add a spoonful or 2 of water if the mixture becomes to dry. Cover the pan and simmer for 30 minutes, or until the vegetables are tender. Transfer the mixture to a warmed serving dish and sprinkle over the chopped coriander before serving.


Lamb and Cashew Nut Curry
Serves 4-6
Preparation and cooking time: 1 ½ hours

• 1 ½ inch piece of fresh green ginger, peeled and chopped
• 3 garlic cloves
• 2 green chillis
• 1/2 cup of unsalted cashew nuts
• 1/3 cup of water
• 4 cloves
• 1/4 tsp. cardamon seeds
• 1 table spoon coriander seeds
• 1 table spoon white poppy seeds
• 4 table spoons of butter
• 2 onions, finely chopped
• 2 lbs lean lamb, cubed
• 1 ¼ cups yogurt
• 1/4 tsp. saffron threads, soaked in 2 table spoons of boiling water
• 1 tsp. salt
• juice from ¼ of a lemon
• 1 lemon sliced
• 1 tablespoon chopped coriander leaves

Put ginger, garlic, chillis, cashew nuts and half the water in a blender and blend to a smooth puree. Add the cloves, cardamon, coriander and poppyseeds, and enough of the remaining water to prevent the blender from sticking, and blend. Transfer the puree to a bowl. Melt the butter in a large saucepan. Add the onions and fry, stirring occasionally, until they are golden brown. Stir in the spice puree and fry for 3 minutes, stirring constantly. Add the lamb cubes and fry until they are evenly browned Beat the yogurt with the saffron and salt, then stir into the mixture into the pan. Bring to a boil, reduce heat to low and simmer the curry for 1 hour. Stir in the lemon juice and sprinkle over the coriander. Cover and simmer for a further 20 minutes, or until the lamb is cooked through and tender. Do not drool on the lamb. Serve at once, garnished with the lemon slices.


Coconut Curry Chicken
Serves 4

4 bonelesschicken breast halves
• 1 table spoon dry sherry
• 1 tablespoon of light soy sauce
• 1 tablespoon +2 tsp. of cornstarch
• 2tablespoon +2 tsp. of peanut oil
• 1 red onion
• 1 large green pepper
• 3 cloves garlic, finely minced
• 1 finely minced fresh ginger sauce
• 1/2 cup of unsweetend coconut milk
• 2 table spoons of dry sherry
• 1 table spoon of light soy sauce
• 1 ½ table spoons of curry powder
• 2 tsp. sesame oil, asian kind rather than cheap grocery store stuff
• 1/2 tsp. sugar
• 1/2 tsp. Chinese chilli sauce
• 1/4 tsp. salt

Advance preparation:
Cut chicken into ¼ inch cubes, then mix with sherry, soy sauce, 2 teaspoons of cornstarch, and 2 teaspoons peanut oil. Refridgerate until ready to cook. Peel onion, then chop into ½ inch cubes. Stem and seed pepper, then cut into1/2 inch cubes. Combine and Refridgerate until ready to cook. In small bowl combine ingredients for sauce.
Last-minute cooking:
Combine remaining corn starch with an equal amount of cold water and set aside. Put wok on highest heat. When hot, add 1 tablespoon to center of wok, roll around and coat sides. When oil starts to smoke, add chicken and stir fry until it looses raw outside color, about 2 minutes. Transfer to a warm platter. Immediately turn wok to highest heat. Add remaining 1 tablespoon of peanut oil to center, then add garlic and ginger. Saute a few seconds, then add onion and pepper. Stirfry until onion pieces separate and pepper brightens, about 2 minutes. Return chicken to wok and pour in sauce. When sauce comes to a low boil, stir in a little cornstarch mixture so sauce glazes the food. Taste and adjust seasonings, then spoon onto a heated platter.