This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. Anthony Burgess My mother's menu consisted of two choices: Take it or leave it. Buddy Hackett Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Patience Gray

Green Curry Chicken with Basil Red Curry with Vegetables Lamb Vindaloo South Indian-style Chicken (dakshin murgh) Mangalore Fried Shrimp (jhinga Mangaloree) Noodles With Blue Cheese Mint Pesto Enchiladas con Queso Southern California Quiche Mike's Chicken Curry #1 Mike's Chicken Curry #2 Green Thai Curry Chicken Curry With Coconut, Basil And Mango Shrimp Pineapple Rice

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Mangalore Fried Shrimp (jhinga Mangaloree) Total time: 40 minutes Servings: 4 1 pound medium shrimp peeled and de-veined 1/2 t. cayenne pepper 1/4 t. turmeric 1/4 t. ground mustard 2 t. lemon juice 4 t. canola oil 1/2 t. cumin seeds or black mustard seeds 6 fresh or 10 frozen curry leaves, torn into pieces (optional) 3 T. finely chopped green onion salt 1. Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, mustard and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes. 2. When the shrimp have marinated, combine the oil, cumin seeds and curry leaves in a large wok or skillet over medium high heat. Cover, if using mustard seeds because the seeds with spatter and pop. Cook until the cumin darkens or you hear the mustard seeds crackle, 1-2 minutes. 3. Add the shrimp and cook 30 seconds, stirring often. Add the green onion and cook, stirring, until the shrimp turn pink all over, about 1-3 minutes. Sprinkle with salt to taste and serve hot. Download this recipe in PDF Noodles With Blue Cheese Serves 4 As First Course 10 oz. noodles or fettuccine 1/4 lb. blue cheese, stilton, or gorgonzola (raw blue is best—if you can find it) 1/4 C. half and half or whipping cream fresh ground pepper 1/4 C. parmesan or Romano cheese While pasta is cooking crumble the cheese and mix with cream and pepper in a large heavy frying pan over low heat. Drain the pasta and place it into the cheese mixture. Heat for 2-3 minutes while gently turning the pasta until cheese is melted and distributed. Add parmesan and serve. Download this recipe in PDF Mint Pesto Makes 1.5 Cups Note: Keeps well in the refrigerator covered with a little oil. 1/2 C. walnuts or pine nuts 6 cloves garlic 3 C. fresh mint leaves 1 C. olive oil 1 lemon’s juice 1 C. crumbled feta cheese In a blender process the nuts and garlic into a paste. Add the mint a little at a time and process until finely chopped (if you get stuck add some of the oil). With the machine running pour in the oil. Add the lemon juice and salt and pepper to taste. Process until well blended. Serve on pasta with crumbled feta cheese. Download this recipe in PDF Enchiladas con Queso Serves 4 Note: Enchilada sauce can be made in larger quantities and preserved in ball jars in the usual canning way. 8 burrito sized tortillas Sauce: 3 T. olive oil 1/2 large onion, chopped 3-4 cloves garlic, crushed 1-3 diced japalino chilies 16 oz. can peeled, chopped tomatoes 1 C. tomato juice or thinned puree 1/4 t. powdered oregano 1/4 t. basil 1 C. strong vegetable broth (vegetable bouillon) 1.5 T. corn starch, dissolved in a small amount of water Filling: 8-10 oz. shredded sharp cheddar cheese 1/2 C. sliced black olives 2-3 green onions, chopped Begin by preparing the sauce. Heat the olive oil in a skillet and sauté in it the chopped onion and garlic. When the onion is transparent, add the chilies, tomatoes, tomato juice, and the herbs. Simmer for a while, then add the vegetable broth. Add the dissolved corn starch. Let this cook very slowly for 10 minutes or more. If the sauce seems too thick add a little water. Prepare the filling: have—on separate plates—the grated cheese, sliced olives, green onions. Oil or pam a shallow oblong baking dish. Take one tortilla at a time and place it on the heated sauce. When it begins to get warm, remove it and put it sauce side up on a flat surface like a cutting board. On the saucy side add a few tablespoons of cheese, some olives, and green onions—these arranged in a straight fat line, slight off center. Roll the tortilla tightly around this filling and place it in the baking dish. When all 8 are in the dish, pour the sauce over them. Bake the enchiladas in a preheated 350° oven. They should be thoroughly heated but not overcooked. Download this recipe in PDF Southern California Quiche 1 can refried beans burrito sized tortillas 1.5 C. grated cheese chilies, chopped onions, chopped 1 C. half and half 3 eggs salsa and cilantro Place tortillas around a greased baking dish, 9x13, quiche plate or what have you to make crust. Layer beans, chilies, cheese, and onions. Beat eggs, stir in half and half, salsa, and some cilantro. Pour this over the other ingredients in dish. Bake 350° until puffed up and brown about 40 minutes or until a knife inserted in the center comes out clean. Download this recipe in PDF Mike’s Chicken Curry #1 4 T. oil 2 medium yellow onions, coarsely chopped 1/2 inch ginger or 1 T. ginger powder 5 cloves garlic, minced 1/4 pint water —- 12 red japalino chilies 1 T. cumin seeds 1 T. black pepper corns (or 1 T. black pepper) 3 cloves 3 cardamom pods (or 3 T. cardamom seeds) 1 T. salt —- 1 T. turmeric —- 1.5 lbs. chicken, cut into 1-2 inch pieces 2 tomatoes, chopped 1 green onion, chopped 1 14-16 can coconut milk 1 can water handful of shallots, chopped, fried until crisp Stir fry first 5 ingredients until soft 4-5 minutes. Combine next 6 ingredients in blender. Add to onion mix. Add 1 T. turmeric. In a large skillet stir fry chicken 10-15 minutes. Add tomatoes and stir, add onion mix, 1 pint of water and one can coconut milk and one can water. Simmer 10-15 minutes. Add shallots. Serve over rice. Download this recipe in PDF Mike’s Chicken Curry #2 Green Thai Curry 4 skinless chicken breasts, cubed 1 grated carrot 1 onion, coarsely chopped 1 garlic clove, minced 1 C. sliced mushrooms water chestnuts, sliced handful of snow peas 2 T. oil 4 T. soy sauce 1/4 C. chicken broth 1 T. cornstarch 3 T. green chili paste Marinate chicken in 2 T. Soy, 1 T. chili paste, 1 T. corn starch for at least 30 minutes. Marinate carrot, onion, garlic, mushrooms, water chestnuts, and snow peas in 2 T. soy, 1 T. chili paste, for at least 30 minutes. Cook chicken in oil for 5 minutes or until brown stirring constantly. Drain and set aside. Cook vegetable mixture 1-2 minutes then add chicken broth and cook another 3 minutes. Add chicken. Add 1 T. chili paste and cook 5 minutes. Serve over rice. Download this recipe in PDF Chicken Curry With Coconut, Basil And Mango Serves 6 Note: Serve this curry, which can be made a day ahead, with basmati rice, steamed green beans and naan, available at Indian markets and restaurants. 1/4 C. flour 2 T. curry powder 1 t. salt 1/4 t. cayenne pepper (optional) 2.5-3 lbs. boneless, skinless chicken breasts, cut into large pieces 1-2 T. canola oil 1 large Spanish onion, chopped 1 red bell pepper, seeded and diced 2 garlic cloves, chopped 1 T. minced fresh ginger 4-4.5 C chicken broth 1/4 C. currants, raisins, chopped dried figs, or apricots 2 tomatoes, diced 1 mango or peach, pitted and diced (substitute for season—peeled apple) 1 T. fresh lime juice 3 T. chopped fresh cilantro 3 T. chopped fresh basil 3 T. toasted or raw shredded coconut Place flour, curry powder, salt and cayenne, in bowl and mix. Add chicken and toss until coated. Add oil to large skillet over medium high heat. Add chicken, a piece at a time, allowing skillet to reheat about 30 seconds between additions. Cook chicken until well browned, about 3 minutes on each side. Remove and set aside. Reheat skillet and add onion, bell pepper, garlic and ginger. Cook until onion is golden, about 4 minutes. Return chicken to skillet, reduce heat to low and add broth. Cook until chicken is tender, 10- 15 minutes, then remove chicken and set aside. Cook liquid until thickened and reduced by about one-quarter. Add chicken, currants, tomatoes, and mango and cook until heated through, 3-5 minutes. Turn off heat and add lime juice. Transfer to heated serving platter and serve immediately. Garnish with cilantro, basil and coconut. Download this recipe in PDF Shrimp Pineapple Rice Total time: 30 minutes 1 cup Extra Long Grain Enriched White Rice 1 can (20 oz) Pineapple tidbits, undrained 3 green onion, chopped 1 T. fresh cilantro, chopped 1 t. dried crushed red pepper 2 cups unpeeled, medium-size fresh shrimp 3 T. vegetable oil, divided 2 garlic cloves, minced 2 T. fish sauce (1 Tbsp may be used, if desired) 2 T. soy sauce 1 t. sugar Garnish, green onion stem curls, if desired PREPARE rice according to package directions; set aside. COMBINE pineapple and next 3 ingredients in a bowl, and set aside. PEEL shrimp, and de-vein, if desired. Sauté shrimp in 1 tablespoon hot oil in a large skillet 3 minutes. Remove shrimp from skillet, and set aside. HEAT remaining 2 tablespoons oil in skillet over medium heat; add garlic, and sauté 2 minutes or until golden brown. Stir in rice, fish sauce, soy sauce, and sugar. Cook, stirring constantly, until thoroughly heated. FOLD in pineapple mixture and shrimp, and cook until thoroughly heated. Garnish, if desired Download this recipe in PDF

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Green Curry Chicken with Basil Serves 2-4 1 13.5 ounce can coconut milk 1-3 T. green curry paste 2 boneless skinless chicken breasts cut into small pieces 2 T. fish sauce (scant) 1-2 T. brown sugar 1/4 C. fresh basil 1 T. mint chopped1/4 C. bamboo shoots 1/2 C. frozen peas 1/3 C. chicken broth In a large saucepan simmer the coconut milk and curry paste about 5 minutes until the paste is dissolved. Add the chicken and remaining ingredients simmer on low heat for 10 minutes until the chicken is cooked. Serve with jasmine rice. Download this recipe in PDF Red Curry with Vegetables Serves 2-4 1 13.5 ounce can coconut milk 1-3 T. red curry paste 2 T. brown sugar 3-4 T. fish sauce (scant) 1/4 C. fresh basil 1 sliced bell pepper 1/2 sliced onion 12 ounces mixed vegetables, tofu or meat. In a large saucepan simmer the coconut milk and curry paste about 5 minutes until the paste is dissolved. Add the remaining ingredients simmer on low heat for 10 minutes until the combination is cooked . Serve with jasmine rice. Download this recipe in PDF Lamb Vindaloo Contents 1/4 leg of lamb 2 pounds shallots peeled and chopped 6 cloves garlic minced 10 jalapeno peppers chopped 10 green or red Serrano peppers chopped 1 habanero pepper chopped 2.5 pints water 1 can coconut milk 2 T. ground cinnamon 15 cloves 4 T. coriander seeds 1 T. black pepper 1/2 T. cumin seeds 6 pinches cardamom seeds 1 large tomato chopped 1 red onion chopped 2 T. mustard seeds 1 T. ground ginger 1.5 T. salt 4 T. white vinegar 1 T. turmeric 1 T. fennel seeds Spice Mix 1. Place the 6 pinches cardamom seeds in a dry skillet and roast stirring 1-2 minutes until fragrant. Grind in spice grinder. 2. 6 T. oil in large skillet or wok. Cook together then set aside. 10 jalapeno peppers chopped 10 green or red Serrano peppers chopped 1 habanero pepper chopped 2 T. ground cinnamon 15 cloves 4 T. coriander seeds 1 T. black pepper 1/2 T. cumin seeds 1 T. fennel seeds Ground Cardamom Onion Mix 3. 3 T. oil in large skillet or wok. Cook together then set aside. 1.75 pounds of shallots 1 large tomato chopped 1 red onion chopped 6 cloves garlic minced 1 T. mustard seeds 1 T. ground ginger Lamb Mix 4. 3 T. oil in large skillet or wok. Cook together then set aside. Lamb cook 5 minutes. Add Onion and Spice mix and stir. You can stop here and finish this tomorrow or continue. Finishing 5. Combine the Lamb in a large heavy pot with the following: 2.5 pints water 4 T. white vinegar 1.5 T. salt 1 T. turmeric Simmer 1 hour 15 minutes. 6. 1 T. oil in wok or fry pan cook until clear 1/4 pound shallots 1 T. mustard seed 7. Add coconut milk to shallot mixture. Cook five minutes. Add to Lamb before serving. Download this recipe in PDF South Indian-style Chicken with curry leaves and black peppercorns (dakshin murgh) Total time: 1 hour 10 minutes Servings: 4 Spice Mix 14 fresh or 20 frozen curry leaves, torn into pieces 2 t. black mustard seeds 1 t. cumin seeds 3/4 t. fenugreek seeds 1 t. black peppercorns 6 whole cloves 3 green cardamom pods 1. Combine the spices in a skillet over medium heat and cook stirring until fragrant 1.5-2 minutes. Cool slightly and grind in a spice grinder. Chicken and Assembly 2 pounds chicken thighs skinned 3/4 t. salt (divided) plus more to taste 1 t. ground black pepper Juice of 1/2 lemon 3 T. canola oil 1/2 t. black mustard seeds 3 small whole dried red chiles 6 green cardamom pods 1 fresh hot green chile (Serrano) sliced crosswise into rounds (with seeds) 12 fresh or 18 frozen curry leaves, torn into pieces The Spice Mix from above 1/4 C. unsweetened shredded coconut 1 (13.5 ounce) can coconut milk 1. Toss the chicken with 1/4 t. salt the pepper and lemon juice and lat stand at room temperature for 30 minutes. 2. Combine the oil, mustard seeds, red chilies, cardamom, green chile and curry leaves in a large saucepan over medium high heat. Cover and cook until you hear the mustard seeds crackle 1-2 minutes. Add the ground spice mix and cook, stirring 30 seconds. Add the shredded coconut and cook, stirring 30 seconds. 3. Add the chicken and cook. stirring, until opaque, about 3-5 minutes. 4. Add the coconut milk and 1/2 teaspoon salt. Bring to a boil, reduce the heat and simmer, partially covered, until the chicken is tender, 25-30 minutes. Stir two or three times during the last 10 minutes of cooking and scrape the pan to keep the sauce from sticking. Taste for salt, add more if desired and serve hot. Download this recipe in PDF

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