Foods Recipes

1 Yellow zucchini/courgette

1 Onion

1 Yellow or Orange Pepper

2 Small Red or Yellow Tomatoes

1 Clove Garlic

1/4 ts Turmeric

1/4 ts Chopped chilies (dried)

1 Small Cayenne chili

1 c Balti Sauce

1/2 c White wine, or

1/2 c Vegetable stock

Vegetable oil for frying Scrub all vegetables and dry. Heat oil in karahi. Saute onions until transparent: add turmeric, garlic and chopped dried chilies, and saute for another minute (be careful not to let the garlic scorch), then remove onions and garlic and set aside. Reheat oil slightly. Slice half the zucchini/courgette into rounds: chop the rest into "matchsticks". Slice and roughly chop the tomatoes: seed and chop the peppers and chili. Quickly stirfry all these vegetables for about two minutes or until partially cooked: add the onions and garlic again, then the balti sauce. Cook for about 5-10 more minutes until you like the consistency. If you like, add white wine or vegetable stock and cook a little longer until sauce reduces thick again. Serve in karahi with naan bread, or (if you're feeling pedestrian) on a plate, with rice.

1/4 c Soy sauce

2 tb Rice Wine Vinegar

1 ts Sugar

1 Clove garlic, chopped

Slivers of ginger and green Onion 1/4 ts Of crushed chili peppers

*OR* 1/4 cup oriental hot chili

Oil Mix all ingredients. Let sit for 30 minutes. Serve.

3/4 c Dates;pitted

1/2 c Almonds;sliced, toasted if

-you wish 1/4 c Dried apricots;finely

-chopped 1 ts Orange rind;grated

1/4 c Butter

1/3 c Corn syrup

1/3 c Brown sugar;firmly packed

1/2 ts Vanilla

6 c Cornflakes cereal

"You can add sesame and sunflower seeds and coconut to these (to imitate Nature Classics from Confectionately Yours). I found refrigerating them made them easier to cut." Anne's note: the one's I've tried had dried apricots, sunflower seeds and coconut in them (like an upscale Rice Krispie). Combine dates, almonds, apricots and orange rind, set aside. In large, heavy saucepan over low heat, melt butter. Stir in corn syrup and sugar. Cook over medium heat, stirring constantly until sugar is dissolved and mixture comes to a full boil. Remove from heat, stir in vanilla. Add cereal and fruit-nut mixture, stirring till evenly coated. Press mixture firmly into greased 9 inch square pan. When partially cool, cut into bars. Cool completely. MAKES 16 to 24 BARS (Butter can be melted by microwaving at High 30-60 seconds, stir in syrup and sugar, microwave at High for 2 to 3 minutes or till sugar is dissolved, stirring 3 times. Continue as above.)

2 tb Butter or margarine, melted

3 tb Brown sugar, firmly packed

2/3 c Dried apricot halves,

-plumped 1/3 c Sugar

1 1/3 c 2% lowfat milk, scalded

1 1/4 c Cooked rice

1/4 ts Salt

1/4 ts Ground cinnamon

1/8 ts Nutmeg

2 Eggs, beaten

1 ts Vanilla

-chocolate sauce, Optional -whipped cream, Optional -chocolate leaf, Optional -almonds, toasted, Optional Drizzle butter evenly into 6 individual oven-proof molds. Sprinkle with brown sugar; arrange apricots evenly over brown sugar. Stir sugar into milk; add rice. Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour over apricots. Place molds in 13 X 9-inch pan with about 1-inch hot water; bake at 350 degrees F. 20 to 25 minutes, or until custard is set. Unmold immediately; let cool. To serve place pudding on plate. If desired, spoon chocolate sauce on plate around pudding and garnish with whipped cream, chocolate leaves and toasted almonds.

1/2 lb Masoor Dal (Pink Lentils)

1 sm Cauliflower

2 md Onions, finely chopped

1/2 c Ghee or Oil

1 ts Ground Chili

2 ts Freshly Ground Black Pepper

1/2 tb Ground Cumin

1/2 tb Ground Coriander

2 ts Ground Turmeric

Juice of 1/2 Lemon 2 1/2 c Chicken Broth

2 oz Desiccated Coconut

1/2 tb Flour

1 ts Salt

4 oz Raw Cashew Nuts

Wash the Lentils well and drain. Heat the Ghee or Oil in a large saucpan and fry the Onions. When they soften add the Chili, Pepper, Cumin, Coriander, and Turmeric. Stir in well and cook for 30 seconds or so. Add the Lentils. Stir well to ensure that each grain is coated and add the Lemon Juice. Cut the Cauliflower into small florets and add to the pan. Add the Chicken Stock and the Coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan. Add the Salt and Cashews. Cook a further 5-10 minutes until the Lentils have formed a thick sauce. This dish is a complete meal in itself when served with plain boiled rice.