INDIA

1. Chicken And Broccoli In Curry Yogurt Sauce adapted from Hot and Spicy by Marlena Spieler


Ingredients 1 Small Onion -- finely chopped
5 Cloves Garlic -- finely chopped
1 Inch Ginger -- finely chopped
1 Medium Jalapeno -- finely chopped
1 Tablespoon Butter
1 Teaspoon Curry Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Cardamom
6 Medium Chicken Breast
3/4 Cup Chicken Broth
1 Bunch Broccoli -- with stalk, chopped
1 Tablespoon Cilantro -- finely chopped
3/4 Cup Yogurt
1 Lemon Lemon Juice

Directions Saute onion, garlic, ginger, and jalapeno in butter until onion is soft. Add curry powder, cumin and cardamom. Cook 1 minute. Add chicken and broth. Cover and reduce heat. Cook over low heat for 5 minutes per side. Remove from pan, set aside and keep warm. Add broccoli and cilantro. Cover and cook for 5 minutes. Remove broccoli and set aside. Bring liquid in pan to a boil and cook down until almost evaporated. Add chicken and broccoli to the pan and stir in yogurt. Bring all to a serving temperature. Squeeze lemon over chicken and serve.

2. Goan Hot And Sour Pork adapted from Indian Light Cooking by Ruth Law

Ingredients 4 Medium Red Chiles
2 Teaspoons Black Peppercorns
2 Teaspoons Cumin Seed
4 Pods Cardamom
6 Whole Cloves
3 Medium Onion -- finely chopped
6 Cloves Garlic -- finely chopped
1 Teaspoon Ginger -- finely chopped
3 Teaspoons White Wine Vinegar
2 Pounds Pork -- cubed
2 Teaspoons Canola Oil
1 Stick Cinnamon -- crushed
1 Teaspoon Cayenne
1 Teaspoon Turmeric
3 Teaspoons Tamarind Sauce
1/2 Teaspoon Salt

Directions Dry roast the chilies, peppercorns, cumin, cardomom and cloves in a small skillet until cumin begins to pop. Let cool and grind in spice grinder. In blender or food processor, process garlic, ginger, one onion, spice mixture and vinegar to a paste. Put pork in a shallow bowl and marinate in paste for 1 hour. Heat oil in dutch oven and saute cinnamon stick for a few seconds. Add remaining onions. Cook for 2 minutes. Reduce heat to low, add 3 tablespoons of water. Cook until onions are golden brown about 20 minutes. Add cayenne and turmeric and stir for 20 seconds. Add meat and paste. Cook until meat is well browned. Add 1 cup of water and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add tamarind liquid and salt. Simmer for 40 minutes. Serve with rice.

3. Indian Chicken Tandouri

Ingredients: 1 Large Onion -- chopped
4 Cloves Garlic -- chopped
2 Teaspoons Ginger
1 Teaspoon Red Pepper
2 Teaspoons Turmeric
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
2 Teaspoons Gram Marsala
3 Tablespoons Lemon Juice
1 1/2 Cups Plain Yogurt
3 Chicken Breasts

Directions Put all but chicken in blender. Whirl until smooth. Turn into bowl or dish, make several slashes in chicken. Add the mixture to chicken. Leave to marinate 24 hours, turning occassionally. Put chicken in a roasting pan, brush with marinade. Cook in 400* oven for 25 minutes.

4. Spiced Rice With Peas (Pilau) adapted from The Varied Kitchens of India by Copeland Marks

Ingredients 1 Teaspoon Cumin Seed
2 Teaspoons Olive Oil
1 Small Onion -- finely chopped
2 Cups Rice
1/4 Teaspoon Turmeric
1/2 Teaspoon Salt
1 Cup Green Peas
1 Pod Cardamom
1 Whole Clove
1 Stick Cinnamon
3 Cups Water

Directions Toast the cuminseeds in a dry skillet over low heat for 1 minute or until the aroma is released. Set aside. Heat oil in pan over moderate heat, saute the onion for 2 minutes. Add rice and stir well. Add turmeric, salt and cumin seed. Fry for 2 minutes. Add peas, cardamom, clove and cinnamon. Stir and add water. Bring to a boil, turn heat to low. Cover pan and simmer for 15 minutes. Stir once. If rice appears too firm add a tablespoon or two of water and cook for a minute more. Allow rice to rest for 15 minutes before serving.

Simmer for 40 minutes. Serve with rice.