For the pastry:
• 2 cups flour
• 1/2 tsp salt
• 4 Tbsp oil
• 4 Tbsp water For the stuffing:
• 4-5 medium potatoes, boiled in their jackets and allowed to cool
• 4 Tbsp oil
• 1 medium onion, peeled and finely chopped
• 1 cup (175 g) shelled peas
• 1 Tbsp finely grated peeled fresh ginger
• 1 fresh hot green chilli, finely chopped
• 3 Tbsp very finely chopped fresh green coriander (cilantro)
• 3 Tbsp water
• 1 1/2 tsp salt
• 1 tsp ground coriander seeds
• 1 tsp garam masala
• 1 tsp ground roasted cumin seeds
• 1/4 tsp cayenne pepper 2 Tbsp lemon juice
• oil for deep frying

Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.

Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.

• 2 1/2 cups flour
• 1/2 tsp. salt
• 1 Cup buttermile or yogurt
• extra flour, as needed

• 2 large potatoes (the size of a large person's fist)
• 1 Tbs. butter
• 1 Cup finely minced onion
• 2 medium cloves garlic, minced
• 1 Tbs. freshly grated ginger
• 1 tsp. mustard seeds
• 1 tsp. dried coriander (if available)
• 3/4 tsp. salt
• 1 1/2 Cups uncooked green peas (froze+thawed=fine)
• 2 Tbs. lemon juice
• Cayenne, to taste.

• 1/2 Cup cider vinegar
• 1/2 Cup water
• 3 Tbs. brown sugar
• 1 small clove garlic, minced
• 1 tsp. salt

Pastry:

• 1 1/2 cups flour
• 3/4 tsp salt
• 1 tbsp ghee (a vegetable shortening with a buttery taste)
• 1/2 cup warm water Filling:
  
• 1 1/4 tbsp ghee
• garlic, crushed (1 - 5 cloves, to taste)
• 2 tsp curry powder
• 1/2 tsp salt
• 1 tbsp lemon juice OR vinegar
• 8 oz. ground lamb (or beef)
• 1 tsp mint leaves
• 1 tsp coriander (optional)
• 1 onion (finely chopped)
• 1 tbsp garam-masala
• 1 tbsp ginger, grated (fresh)
• 1/2 cup hot water
• oil for cooking

FILLING
Heat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft. Add curry, salt and vinegar, mix well. Add meat and fry over high heat, stirring constantly, until meat changes color. Turn down heat, add water and cover. Cook until liquid is absorbed (~ 10 - 15 min). Towards the end, stir meat to keep it from sticking. Add garam-masala, mint, and coriander, mix, remove from heat, cool, and add the rest of the onion. Mix.

Take small pieces of dough, shape into balls, and on a lightly floured board, roll each ball to a very thin circle, about the size of a saucer. Cut circle in half. Put ~ 1 tsp of filling in the middle of each half circle, brush edges with water, fold dough over and press edges together.

• 2 1/2 tb Mustard oil
• 3/4 lb Potatoes, cubed
• 1/2 ts Cumin seeds
• 6 c Cabbage, finely shredded
• 1 ts Green chile, chopped
• 1/4 c Water
• 3/4 ts Salt
• 1/2 ts Turmeric
• 1 1/4 ts Sugar
• 1 ds Cayenne
• 1/2 c Green peas, cooked
• 1/2 ts garam masala
• Ghee, optional

Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tb water & the potatoes.

• 2 c Basmati rice
• 1 c Vegetables steamed -(green peas,beans, -carrots,cauliflower etc)
• 2 md Onions chopped
• 2 tb Raisins
• 2 tb Cashew nuts or slivered -almonds
• 2 ts Salt
• 1 t Turmeric powder
• 1/2 ts Cinnamon powder
• 1/4 ts Clove powder
• 1/4 ts Nutmeg powder
• 1/4 ts Chilli powder
• 1/4 ts Coriander powder
• 3 tb Butter

• 1 md Eggplant
• 2 tb Vegetable oil
• 1/4 ts Kalonji seeds
• 2 ea Green chiles
• 1 c Onion, finely chopped
• 1 tb Garlic, minced
• 1 tb Ginger, grated
• 1 ts Green chile, seeded & minced
• 1/4 ts Turmeric
• 1/2 ts Salt
• 1/2 ts Sugar
• 1/2 c Tomatoes, chopped
• 1 tb Cilantro, chopped Green onions, for garnish

Add garlic & ginger & stir a few times. Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer, covered, until the toamtoes disintegrate & you're left with a thick sauce. Discard whole chiles if desired.

• 2 tb Mustard oil
• 1/4 ts Five spice powder
• 1 ts Green chile, seeded & minced
• 1/4 ts Turmeric
• 1/4 ts Salt
• 1 ts Sugar
• 2 1/2 c Green beans, sliced
• 1 ts Black mustard seeds, ground -- & mixed with
• 2 ts Water & allowed to stand -- for 30 minutes
• 2 tb Poppyseeds, white, made into -- a paste
• Cilantro, for garnish

• 1 1/2 c Rice
• 3/4 c Red lentils
• 3/4 c Split peas, soaked
• 7 c Boiling water
• 1/2 lb Carrots, sliced
• 1 sm Cauliflower, cut to florets
• 1/2 lb Green beans, sliced
• 2 c Green peas, fresh or frozen
• 1 1/2 tb Ginger, grated
• 2 ea Green chiles, seeded & -- chopped
• 2 ea Bay leaves
• 1/4 c Vegetable oil
• 1/4 ts Turmeric
• 1/4 ts Garlic powder
• 1/4 ts Cayenne
• 1 1/2 tb Salt
• 3/4 ts Sugar
• 2 ea Tomatoes, seeded & chopped
• 1/4 c Vegetable oil
• 3 lg Yellow onions, thinly sliced
• 1/4 c Coconut, chopped
• 1 1/4 ts Cumin, ground & roasted
• 1 1/4 ts Coriander, ground & roasted
• 1 1/4 ts Sambhar spice
• 2 1/2 tb Cilantro, chopped

CUTLETS
• 1 lb Extra-firm tofu
• 1/3 c Cilantro, chopped
• 1 tb Jalapeno, seeded & minced
• 1 tb Ginger, grated
• 1/2 ts Herb salt
• 1/2 c Pecans
• 2 tb Olive oil PINEAPPLE-GINGER GLAZE
• 1 md Pineapple
• 1 tb Ginger, grated
• 1 1/2 tb Olive oil
• 3 tb Apricot jam
• 3 tb Lime juice
• Salt
• Cayenne
• 3 tb Currants RICE
• 1 1/4 c Rice
• 1 tb Olive oil
• Salt & pepper
• 2 tb Cilantro

Warm 2 non-stick skillets over medium heat & warm 1/2 tb oil in each pan. Place 12 cutlets in each pan & cook for 5 minutes on each side, they should be lightly browned. Add remaining oil as necessary. Keep warm in a 250F oven.

PINEAPPLE-GINGER GLAZE: Peel & core pineapple & put enough pineapple through a juice extractor to extract 1 1/2 cups. Cut remaining fruit into 1/4" dice, you should have about 1 cup. Combine pineapple juice with ginger in a frying pan & bring to a boil. Reduce juice by half. Remove from heat & whisk in oil, jam & lime juice. Season with salt & cayenne Add currants & remaining pineapple & keep warm.

RICE: Bring 6 cups water to a boil & stir in rice. Boil for 10 minutes. Drain & rinse under hot water. Add rest of ingredients.

• 2 Zucchini, cubed
• 2 Potatoes, cubed
• 2 Tomatoes, chopped
• 1/2 ts Turmeric
• 1 ts Ginger paste
• 1 ts Cumin pd (jeera)
• Salt to taste
• Chili powder to taste
• Pinch of sugar
• Cilantro
• 1 1/2 c Water
• Oil for frying
• Hot chapatis or rice

• 2 lb Russet potatoes
• Olive oil spray
• 1/4 ts Turmeric
• 1/2 ts Cumin
• 1/4 ts Cayenne
• Salt & pepper