These recipes are provided below:

Basmati Rice

Marmalade Tomatoes

with Basmati Rice

Sookhe Aloo

Stuffed Cabbage Leaves

Vegetables with ginger, cilantro and spices

Vegetarian Indian

Basmati Rice Suggestions:

Rinse rice in cool water until water runs clear – about four washings. Follow rice to water ratios and cooking times –each recipe is different.

Never stir the rice. Always cook rice covered.

Marmalade Tomatoes

2 tablespoons butter or olive oi

2 teaspoons curry powder

1 medium-sized onion, chopped

1 cup tomato juice

½ cup marmalade

½ teeeaspoon salt

¼ teaspoon pepper

1 teaspoon ground cinnamon

2 24-ounce cans tomato drained

Melt butter or heat olive oil in a large saucepan over medium heat.  While sautéing the onion, add curry powder, tomato juice, marmalade, salt, pepper and cinnamon.  Bring to a boil and turn off heat. 

Place tomatoes in oiled baking dish.  Pour the sauce over the tomatoes.  Bake covered for 30 minutes in a 350-degree oven.  Remove cover and bake for an additional 30 minutes.  Serves 6 to 8 as side dish.

Sooke Aloo

7 medium potatoes

3 tablespoons vegetable oil

2 teaspoons whole fennel seeds

2 teaspoons whole cumin seeds

1 teaspoon whole black mustard seeds

10 fenugreek seeds

¼ teaspoon hot pepper flakes

½ teaspoon ground turmeric

1 ½ teaspoon salt

1 lemon

Peel and cut potatoes into 1" pieces and boil until cooked but, still firm.  Drain and set aside. 

In a large skillet, heat oil over a medium heat.  When hot, add fennel, cumin and mustard seeds, fenugreek, and pepper flakes in quick succession.  Stir and allow to fry in oil until the seeds change color and start to pop.  Add potatoes, turmeric, and salt while stirring gently as to not break the potatoes.  Serve warm with a squeeze of lemon.  Serves 6 to 8.

Cabbage Stuffed with Potatoes

1 large cabbage

5 tablespoons oil

7 medium potatoes, peeled

7 medium white onions

2 teaspoons fennel seeds

2-teaspoon cumin seeds

1 teaspoon salt

½ teaspoon turmeric

¼ teaspoon hot chili sauce, powder or chili

2 lemons

2 cups tomato cocktail juice

Hot sauce optional

Toss cabbage in the freezer at least three hours or overnight.  Peal and dice potatoes into 1 ½ -inch cubes.  Boil until al dente, drain and set aside. 

 In the same large pot, heat oil and add the fennel and cumin seeds as well as the salt and the chili sauce.  Sauté onions in oil until transparent.  Add potatoes and toss to coat in onion mixture.

Defrost and peel off individual leaves. Spread leaf on a cutting board and with a small sharp knife, shave off hard rib.  Place 1/3 cup of the potato mixture in the center of the leaf.  Fold the leaf to enclose all of the mixture.  Place seam side down in an oiled baking dish.  Continue until the cabbage leaves or mixture is finish. 

In the potato skillet, bring the tomato juice, sugar, hot chili sauce, and lemon juice to a boil.  Pour over the cabbage rolls and bake covered at 350 degrees for 20 minutes and an additional 20 minutes uncovered.  Serves 6 to 8 as entrée.

Vegetable Curry

1 ½ pounds fresh Broccoli

or

1 ½ pounds Green Beans

or

1 ½ Cauliflowe

3 tablespoons oil

1 large onion, minced or finely chopped

2 teaspoons ground coriander

2 teaspoons ground cumin

½ teaspoon ground cloves

4 cardamom pods

½ teaspoon ground turmeric

½ teaspoon salt

1 lemon cut into wedges

Heat oil in large saucepan until very hot.  Add all the spices in quick succession.  Turn down the heat and sauté the onion until transparent.  Add one or a combination of vegetables and cook until al dente.  Serve with wedges of lemon. Serves 6 to 8 as a side dish.

Ginger Green Beans

 2 pounds green beans, fresh or frozen

2” of ginger, grated

1 small onion, grated

4 tablespoons oil

Hot chili sauce

1 cup chopped cilantro

1 teaspoon ground cumin

1 teaspoon ground coriander

Juice of one lemon

Salt to taste

Wash and trim green beans.  Heat oil in large sauté pan and add ginger and onion.  Sauté until onion is transparent and add chili sauce, cilantro, cumin, and coriander.  Add green beans, toss and cover.  Turn down heat to low and cover.  Cook until al dente; add lemon and salt.  Transfer to a serving dish.  Serves 6 to 8 as side dish.