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Contents Disk 471 - India Recipes

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



ALISON’S FRUIT CAKE
ALOO GOBI
APPAM
APPAM
APPAM NEYE
AVIAL
BAGHARA BAINGAN
BAKE-APPLE CHEESECAKE
BASIC PARATHA DOUGH
BEANS & CARROTS, INDIAN
BEANS, CHINESE
BENGAL GRAM CURRY WITH COCONUT
BESAN
BESAN CURRY
BESAN KA PITHLA
BESAN KI PINNI
BESAN LADDU
BESAN LADU
BESAN PARATHAS
BESAN PUDLA
CAPLIN – KERALA
CAPLIN, BENGALI
CARROT SALAD
CASSAVA
CAULIFLOWER & EGG CURRY
CHAPATIS
CHICKEN BIRYANI
CHICKEN CURRY
CHICKEN MASALA
CHICKEN TASTYQ
CHICKEN WINGS
COCONUT CHUTNEY
COCONUT RICE
CORN KHAMMUN
CORNBREAD
CRANBERRY PICKLE
DHALL
DRY CHICKPEA CURRY
EGG CURRY
FISH CURRY
FRESH CORIANDER CHUTNEY
FRIED OKRA
GARAM MASALA
GARLIC SHRIMP
PARSLEY DIP
QUICK AND TASTY
SAAMBAR POWDER
SPICY WHOLE WHEAT AND CHICKPEA ROUNDS


ALISON'S FRUIT CAKE

6 oz flour
1 1/2 tsp baking powder
3 oz margarine
3 oz sultanas or raisins
2 eggs
1 chopped apple
2 oz orange juice or milk
2 oz apricots, chopped

Cut margarine into flour and baking powder. Add fruits. Beat eggs, add milk or orange juice. Mix with the flour mixture. Bake in 325 degree oven in a round sponge cake pan for 35/40 minutes.

ALOO GOBI
Serves 4

3 tablespoons canola or vegetable oil
1/2 teaspoon black mustard seeds
1/2 medium onion, finely chopped
1/2 pound potatoes, peeled and cut into cubes
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
4 tomatoes, chopped
1 large cauliflower, cut into bite-sized florets
3/4-inch piece of ginger
1 teaspoon sugar
Salt, to taste

Heat oil in a deep, heavy-bottomed sauté pan over a low flame. Add mustard seeds. Cover pan and wait for seeds to pop, about 3 minutes. Add onion and potatoes and fry until lightly browned, about 5 minutes.

Add turmeric, cumin, coriander and garam masala and fry several seconds, stirring well to combine. Add tomatoes and stir well. Add cauliflower, ginger, sugar and 1/2 cup water and stir well. Increase heat to medium and bring to a boil. Reduce heat; cover and simmer 15 minutes, or until vegetables are tender. Season with salt. If sauce is too runny, simmer another 2 minutes uncovered.

APPAM

3 cups rice
1 cup cooked rice
3/4 tsp yeast prepared
1/2 tsp jeera powder (opt.)
3 cups rice flour
1 cup Nestle’s coconut powder
salt to taste

Soak rice for 6 hours. Grind rice very well in milk or 1/2 milk and 1/2 water. Add rice flour, yeast, coconut milk etc. and leave to rise. Make to the right consistency (a little lower than dosa) and make as usual

APPAM

2 cups long grain rice
2/3 cup coconut milk
1/2 cup roasted semolina
1/2 tsp whole cumin
1/4 cup cooked rice
1/2 tsp yeast
salt to taste
Milk or milk and water (half and half) for grinding the rice to a paste.

Soak rice for 6 hours or overnight. Pour one and 1/2 cup of boiling water into the semolina, stir well, cover and set aside. Grind the rice, salt and cooked rice with the coconut milk adding extra liquid to grind easily in a blender, until almost fine (you might have to do it in two batches). Add the prepared yeast to the final batch. Mix well, adding the cumin seeds, if used. The batter should not be too watery and not too stiff either; more like a batter used for fish. Pour into a plastic bowl and keep in a warm place to rise. When well risen, pour into a greased flat dish. Place this dish on a trivet in a bigger dish with water and steam until a cake tester comes out clean.

Note:
Alternately, you could add sugar to your taste and cut down on the milk added because sugar makes it more watery. I would skip on the cumin in this case

APPAM NEYE

1 cup rice flour
1 cup brown sugar
2 tbsp diced fresh coconut or 1/2 cup dried coconut
1 1/2 tbsp sesame seeds
2-3 tbsp ghee
1 banana
14 oz water
1/2 tsp powdered cardamom
vegetable oil for frying

Mash bananas, add the rice four and brown sugar (and the desiccated coconut, if using) along with the water. Blend well and let rest over night or about 5-6 hours. Heat the ghee, fry the coconut (if not using the desiccated kind) until lightly brown, add the sesame seeds, fry for a minute and add to the rice flour mixture along with the ghee and the cardamom. Mix well. Heat the vegetable oil until very hot (400 degrees). Drop one spoonful at a time, allow to rise and then add the next spoonful. Let one side turn brown before turning over. Remove when both sides are brown and drain on paper towel.

Note: The mixture should be nice and thick. When poured into the oil it should be in one lump. If it looks like it would spread, that means there is a little too much water. At this stage, a couple of tablespoons of wheat flour (or rice flour) would be helpful. Mix well and continue.

AVIAL

A combination or all of any of the below mentioned vegetables may be used.

Beans, Peas, snow peas, green plantain, egg plant, turnip, carrots, kohlrabi, celery, cucumber (field not English), Lo Bok, Broccoli stems and green pepper or red pepper.

Cut all the vegetables in strips, not too fine. Start with a large sauce pan for mixing convenience (the vegetables will boil down to half). Add about 1/2 cup water, salt, chili powder, if using or 1/4 tsp of crushed chilies and 1/2 tsp of turmeric. Mix well and set on med to high heat. Once it starts to boil, turn down heat and simmer until cooked (do not overcook).

Meanwhile, in a blender add 3/4 cup of desiccated coconut, 1 tsp of cumin powder, 1/8 of a medium onion and one green chili, if using. Blend with a little water. If there is too much water in the vegetables, drain some of that water and use with coconut mixture. Add about 2 to 3 tbsp of vegetable oil, and 2 tbsp of lemon juice. Finally, dump all of the coconut mixture in the saucepan with the vegetables, mix well and remove from heat.

BAGHARA BAINGAN
(stuffed brinjal / eggplant - Deccani style)

1/2 kg round and small size tender brinjals of even size
2 medium sized onions
1/2'' ginger
2 tbsp each
peanuts, sesame seeds and dry coconut (grated or dessicated)
1 tbsp coriander seeds
1 tsp cumin seeds
4-5 red chilis
2 tbsp tamarind extract
1 tsp chili powder
1/2 tsp turmeric powder
4 tbsp oil
salt to taste

Wash brinjals, cut the stem, leaving the canopy in place and cut 3/4 of the length of each brinjal into a criss-cross, leaving attached at the other end. Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook till soft. In the mean time roast peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan. Using just enough oil roast coriander, cumin and red chilis. Pricked to a fork or knife, roast onions on a low flame with the skin. Allow the roasted onions to cool and peel the skin. Blend all the roasted ingredients along with turmeric powder. Once all the ingredients are powdered finely, add the peeled onions, ginger and 1/4 cup of water and blend again till it becomes a fine thick paste. Transfer the cooked brinljals to another container leaving oil behind (if any). In the same pan heat two tablespoons of oil and add the paste, chili powder and tamarind extract. Add water if necessary. Add salt and cook till the raw smell of the tamarind is gone. Add the cooked brinjals and cook on a low flame till the oil leaves the sides, stirring them regularly and carefully, without breaking the brinjals. Serve hot with rice, rotis or pooris, garnished with fresh coriander. Tip: If left over with extra gravy, refrigerate and use it next day with fried okra or dondakaaya (kovai).

Variations

Sprinkle 1/2 teaspoon of sugar or jaggery half way through while cooking the ground paste. Garam masala (ready-to-use powder) or a combination of 4 each, cloves, cardamom and 1/2 '' cinnamon sticks can be put along with the ground gravy. Garlic may be added along with ginger

BAKE-APPLE CHEESECAKE

1/4 cup sugar
1 1/2 cups Graham cracker crumbs
1/2 cup melted butter

Filling:

16 oz cream cheese at room temp
1/2 cup sugar
3 eggs separated
3 tbsp flour
1/2 tsp salt
2/3 tsp vanilla ext.
2/3 cup cream or Carnation
1 tbsp lemon juice
1/4 cup sugar

Sauce:

2 cups bake-apples (applesauce, I think!)
1 cup sugar (approx)
2 tbsp cornstarch
2 tbsp water

Preheat oven to 350 deg. Grease 9" spring-form pan. Melt butter, add sugar and Graham crumbs until mixed. Press into pan and bake 10-12 minutes.

Reduce oven to 325. Beat cream cheese, beat in egg yolks, sugar, salt and flour. Add vanilla, cream and lemon juice; beat well until lump free. In bowl, beat egg whites until soft peaks form. Add 1/4 c sugar; beat until stiff. Fold egg whites into cream cheese mix. Pour into baked crust and bake for further 40-60 minutes. Cool.

In saucepan boil bake-apples for 5-7 minutes. Add sugar, simmer for 3-5 minutes more. Mix cornstarch with water and mix in with bake-apple mixture, cook until thick. Pour over cheese cake. Variations: could be any type of berries.

BASIC PARATHA DOUGH:

2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Mix all ingredients except water. Add a little at a time and form a soft pliable dough. Keep for 30 minutes before using.

Always keep covered with a moist cloth, and see that the cloth is kept moist.
One paratha requires a ping-pong ball sized lump of dough. Henceforth in this section 1 lump means this size.

For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then.

General rule about filling the paratha:
Roll a thick roti about 4" diameter.
Place a tbsp. of filling at center.
Brings the ends to the center from 4 or 5 points.
Overlap ends so they do not leave an opening.
Press gently.
Dust with dry flour, proceed to roll to 6" diameter.

General rule about frying the parathas:
Heat a heavy griddle, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. Drizzle some oil and flip.
Drizzle oil on other side. Sizzle until done.

BEANS & CARROTS, INDIAN

Green beans
Carrots, cut in julienne strips
Ginger sliced
1/2 big onion coarsely chopped
Garlic chopped
1/2 tsp sugar
1 or 2 fresh hot red chilies
Fresh coriander (I think this means cilantro leaves)

Fry the carrots in oil, add the ginger and the onion. Add salt and pepper to the pan. Next put in the chopped garlic, sugar and the hot red chilies. Add the frozen green beans. Cover and let steam. When done add fresh coriander.

BEANS, CHINESE

Ginger sliced
Jalapeno pepper sliced
garlic and onions sliced
Green beans

In a wok, add two tablespoons of oil, and add the above ingredients (1,2,3) in succession. Sauté on high heat for one or two minutes. Add soy sauce and then the green beans. Fry on high for 2 minutes.

BENGAL GRAM CURRY WITH COCONUT
(Senagapappu-kobbari koora)

½ cup Bengal gram
1 onion finely chopped
½ tsp turmeric powder(optional)
1 cup fresh grated coconut
salt to taste
Seasoning

1 tbsp oil
½ tsp mustard seeds
2-3 red chilies broken into bits
a sprig of curry leaves

Wash and pressure cook or boil Bengal gram in 1 cup water. Drain the excess water if any. Do not through away the water, it can be used in the preparation of rasam or sambar. Heat oil in a wok and add mustard seeds. Once the seeds stop crackling add chopped onions and red chilies. Fry till the onions turn pink in color. Add Bengal gram and salt. Mix, cover the pan and cook for 2-3 minutes on a low flame. Add grated coconut. If required sprinkle some water. Cook stirring for one more time and switch off the flame. Serve hot with rice or chapati.

Variations

Add 1 table spoon of chopped coriander leaves.
Add 1 teaspoon of lemon juice to the curry.
Can be prepared without onions.
A pinch of asafetida can be added to the seasoning, when preparing without onions.

BELL PEPPER CURRY

1/2 kg green bell pepper (capsicum) cut into square pieces
1/2 kg onion chopped/ diced into pieces
For masala powder
2 tbsp bengal gram
2 tbsp black gram
1 tsp cumin seeds
1 tsp mustard
5 chilies
salt to taste

Heat the pan and put the onion and bell pepper in heated oil and fry until done. Add coarsely powdered masala ingredients and fry for 2 minutes. Serve hot with rice or roti.

BENGAL GRAM CURRY WITH COCONUT
(Senagapappu-kobbari koora)

½ cup bengal gram
1 onion finely chopped
½ tsp turmeric powder(optional)
1 cup fresh grated coconut
salt to taste
Seasoning

1 tbsp oil
½ tsp mustard seeds
2-3 red chilis broken into bits
a sprig of curry leaves

Wash and pressure cook or boil bengal gram in 1 cup water. Drain the excess water if any. Do not through away the water, it can be used in the preparation of rasam or sambar. Heat oil in a wok and add mustard seeds. Once the seeds stop crackling add chopped onions and red chilis. Fry till the onions turn pink in color. Add bengal gram and salt. Mix, cover the pan and cook for 2-3 minutes on a low flame. Add grated coconut. If required sprinkle some water. Cook stirring for one more time and switch off the flame. Serve hot with rice or chapati.

Variations

Add 1 table spoon of chopped coriander leaves.
Add 1 teaspoon of lemon juice to the curry.
Can be prepared without onions.
A pinch of asafetida can be added to the seasoning, when preparing without onions.

BESAN
[BEH-sahn]
Used in East Indian cooking, besan is a pale yellow flour made from ground, dried CHICKPEAS. This nutritious, high-protein flour is used for myriad preparations including doughs, dumplings, noodles, a thickener for sauces and in batter for deep-fried foods. Besan, also known as gram flour , can be found in Indian or Asian markets. Store, wrapped airtight, in the refrigerator for up to 6 months.

BESAN CURRY

1/4 cup chickpea flour (besan)
1 large tomato
1/4 cup green peas
1 large potato
1 large onion
1/4 tsp ginger
1/2 tsp garlic powder
1/4 tsp mustard powder
1/4 tsp cumin
1/4 tsp coriander
1 tbsp turmeric
1/2 tsp salt
1/2 cup vegetable oil

Mix chickpea flour with a little bit of water at a time, until you have a thick batter. Add salt and garlic powder. Put a skillet over a low heat and heat oil. Drop 1/2 teaspoon of batter at a time into the oil. When it turns golden brown, it is done and with a strainer pick up the besan and put it on a dry pan.

Cut potatoes in small pieces and put them in a bowl. Chop onion up and sauté with 1 tablespoon of leftover oil. Add coriander, cumin, turmeric, and mustard powders. Add potatoes and mix thoroughly. Add 1/4 cup of water. Cut ginger into very small pieces and add to the curry.

While the curry is cooking, cut the tomato and add to the pan. Put the cover on. When potato feels soft, add fried besan to the curry. Add salt. The time you drop the potato in the pan to the time you drop the fried besan into the pan should not be more then 15 minutes. As always, in Indian cooking it is the preparation that takes time, not the cooking itself. Serve warm as a side dish.

BESAN KA PITHLA
(Drumsticks in Gram Flour Curru) Serves : 6

3 drumsticks, peeled and cut into short pieces.
2 1/2 cups gram flour, sieved.
2 tbsp oil.
1 tsp cumin seeds.
1/2 tsp mustard seeds.
1/2 tsp asafetida.
8 curry leaves.
2 onions, chopped finely.
2 tomatoes, chopped.

6 green chilies, chopped.
1/2 tsp turmeric powder.
1 tsp sugar.
1 cup coriander leaves, chopped.
Salt to taste.

Boil drumstick pieces in water till the centers and seeds are soft. Mix gram flour with water to make a thin paste. Heat oil. Add cumin seeds, mustard seeds, asafetida and curry leaves. When the seeds pop, add the onions. Fry till the onion is translucent. Add tomatoes and drumsticks. Stir fry gently for 2 minutes. Add gram flour mixture, green chilies, turmeric, salt and sugar. Stir gently till cooked and creamy. There should be no lumps.

Garnish with coriander leaves and serve with rice or rotis.

BESAN KI PINNI
a sweet made from gram flour

2 lbs gram flour
2 lbs sugar
1 lb khoya
8 tbsp ghee
½ cup each of almonds and pistachios, blanched and sliced

Heat ghee and put in gram flour.
Keep on stirring it on a low fire until the flour turns golden. Put in khoya and continue stirring until the khoya turns golden and the mixture turns very smooth.
Stir in sliced nuts, cardamoms and sugar. Mix thoroughly and remove from fire.
Cool it then form into round and flat balls or pinnis. Decorate on top with sliced almonds. Cool thoroughly and store in airtight container.

BESAN LADDU

2 cup besan (gram flour)
1/2 cup sooji (semolina)
2 cup desiccated coconut
1 cup finely cut dry fruits, fried in pure ghee
1 cup pure ghee
1 cup sugar
1 pinch haldi powder

In a vessel take sugar add 1 cup water ,place on stove and cook to make thick syrup.

Heat ghee in a kadai, add sooji and haldi powder roast for a while then add besan and continue roasting till light brown. Remove from stove and allow it to cool.

Mix desiccated coconut and fried dry fruits add the sugar syrup, mix well and make small laddus.

BESAN LADU
:
Gram flour(besan) - 3/4 cup
Sugar - 3/4 cup
Ghee - 1/3 cup
Sooji (semolina) - 2 tablespoon (optional this is for texture)
Powdered cardamom - 1/2 teaspoon
Cashew nuts - 2 tsp(optional)
Saffron color - 3 drops

In a heavy bottomed pan heat the ghee add cashew nuts when slightly brown add gram flour and semolina and fry (on low flame) till it is slightly brown .when done add cardamom mix well . put it on to a thali and let it cool well. Mix sugar and saffron color . when the gram flour mix has cooled add sugar mixture and mix well. Roll out medium sized ladus and store it in airtight containers.

BESAN PARATHAS

1 recipe paratha dough
1/2 cup gram flour
1 1/2 tsp. red chili powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1/2 tsp. cumin seeds
1 tbsp. coriander finely chopped (towel dried)
oil or ghee to shallow fry

For Filling

Mix the gram flour, chili powder, turmeric powder, asafoetida, cumin seeds, corriander

Take a lump of dough as per introduction
Roll, spread oil on the chapati.
Sprinkle some filling over it.
Tightly roll into a swissroll.
Form an overlapping spiral.
Press and reroll to full size.
Shallow fry and serve hot with curds and pickle.
Makes: 7-8 parathas

BESAN PUDLA

2 cups gram flour (besan)
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp ginger-chili paste
1/4 cup chopped onions
1/4 cup chopped tomatoes
oil
salt

Mix all the ingredients together. Add water little by little to avoid lumps and make a thick batter. Adding a little milk will help make the pudla crispier.
Smear a little ghee or oil on a heated griddle. Pour out a large spoonful of batter on the griddle and spread it with the back of a spoon.
Put a tbsp of oil or ghee on top of the pudla and some around its side. Turn and cook the other side. Remove when crisp. Serve hot.

BOTTLE GOURD WITH KOOTU

1/2 kg green gram
1/2 kg bottle gourd
2 onions chopped
2 red chilis
4 green chilis
1/2 fresh cocunut grated
1/4 tsp cumin seeds
1/4 tsp coriander seeds
2 tsp tamarind extract
1/4 teaspoon turmeric powder
1/4 tsp fenugreek powder
1 tbsp chopped coriander leaves
a sprig curry leaves
salt to taste
For seasoning
2 tsp oil
1 tsp clarified butter
1 tsp mustard seeds
a pinch of asafetida

Wash, peel and cut bottle gourd. Wash and cook greengram along with the vegetable, salt, turmeric powder, chopped onions and curry leaves in a vessel using two cups of water. Make a fine paste of coconut, coriander seeds, cumin seeds and both the chilis. Add this paste, fenugreek powder, coriander leaves and tamarind pulp to the green gram and allow to cook for some more time. Switch off the flame and season. Serve hot with rice and clarified butter.

BRINJAL WITH BENGAL GRAM POWDER

6 tbsps bengal gram flour
1 tsp chili powder
1/2 tsp cumin seeds (powdered)
2 tbsps grated coconut
salt to taste
4 tbsps cooking oil

Mix all the ingredients with 2 tsps of cooking oil for stuffing and follow the rest of the procedure.

BRINJAL WITH CORIANDER LEAVES

½ kg brinjals
one bunch fresh coriander leaves
6 to 8 green chilis ground into paste
2 tbsps cooking oil
½ red chili broken into bits
1 tsp black gram
¼ tsp mustard seeds
salt to taste

Cut brinjals into medium size pieces. Heat oil in a pan. Add black gram and mustard seeds to it. Add broken red chili pieces as mustard seeds start crackling. Add brinjal pieces sans water and salt. Mix well and cover it with a lid. Cook on low flame. Add the chili coriander paste halfway through and cook till soft.

BRINJAL WITH FENUGREEK SEEDS

4 tbsps black gram
6 dry red chilis
2 tbsps fenugreek seeds
1 tsp cumin seeds
4 tbsps cooking oil
salt to taste

Fry the ingredients in two tsps cooking oil and powder them. Stuff the brinjals and rest of the procedure is the same as above.

BRINJAL WITH GINGER
Replace coriander leaves with 3 inch long ginger. Rest of the procedure is the same. Add a little bit of tamarind paste to enhance the taste.

BRINJAL/EGGPLANT
(Varieties with Vankaya)
Brinjal has a special place in Andhra menu. After 'avakaya' and 'gongura', brinjal often finds a place in Andhra food in some form or other. Try some of the following dishes with brinjal/eggplant.

BRINJAL, STUFFED
(Gutti Vankaya)

12 small size tender brinjals
6 dry red chilis broken into pieces
2 tbsp bengal gram
2 tbsp black gram
½ tsp cumin seeds
2 tbsp coriander seeds
½ small lemon size tamarind
a pinch turmeric powder
salt to taste
4 tbsp cooking oil

Heat two teaspoons oil and roast the first five ingredients. When cool, blend in a mixer adding salt and turmeric and tamarind. Wash brinjals, cut their stems and slit them into half from both ends, leaving them attached at the far ends. Take out each brinjal from water and stuff it with the ground ingredients. Heat the remaining oil in a broad pan with a thick bottom and drop the stuffed brinjals into the oil. Add the remaining powder to it.
Cook on low flame till soft, stirring them occassionally and carefully, without breaking them.

Variations
1. Add 2 or 3 tbsps of roasted and powdered sesame seeds and groundnuts (peanuts) and 2 tbsps grated coconut to the powdered ingredients before stuffing the brinjals. Try different variations and arrive at a combination of your liking.

CAPLIN - KERALA

15 caplin
1/2 tsp chili powder
1 tsp paprika
1/2 tsp fresh ground black pepper
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp mustard powder
salt to taste
1/4 cup or more of oil for shallow frying

Clean, wash and drain fish. In a bowl mix all the powders; add the fish and mix well to coat. Leave aside for about 1 hour. In a wok heat the oil on high heat. Add about four or five fish at a time and fry on high heat for 2 minutes on each side; gently turn over. Drain and remove.

Any leftover oil and bits of fish mixture could be used up by adding a cup of cold cooked rice into the wok and frying on medium to low heat for 5 - 10 minutes. Add 1/4 cup of chopped parsley or fresh coriander, salt and pepper (optional) to taste and fry for a few more minutes.

CAPLIN - BENGALI

15 Caplin (10)
1/2 tsp chili powder
1 1/2 tsp mustard powder
1/4 c oil
2 med onion thinly sliced
Salt to taste
1/2 tsp turmeric
small green chili (optional)

Clean, remove all fins & tails and wash the fish. Leave to drain in a colander. To this, add the mustard, chili & turmeric powders. Heat oil in wide sauce pan or wok. Add the sliced onions and green chili if desired. Sauté until onion is limp only. Add the fish mixture and on high heat fry until done; 5 - 10 minutes. Do not cover and use only a spatula to gently turn over. Tossing is preferable so that the fish do not break up into a mush.

CARROT SALAD

2 cups grated carrots
1 tsp whole cumin
1 or two green chilies sliced
2 tbsp crushed peanuts
1 1/2 tbsp butter
1/4 cup fresh grated or desiccated coconut
enough salad dressing + yogurt to mix the carrots

In a small saucepan heat the butter, add the cumin seeds; when brown, add the green chilies fry for a few minutes and dump into the bowl of carrots and salad dressing. Add the crushed peanuts and coconut and mix well.

CASSAVA

1 cassava root 1 small onion crushed
1/2 tsp crushed chilies 1/4 tsp turmeric
2-3 tbsp cooking oil

Cook cassava until almost soft. Add salt. Cook for a few more minutes. In a wok heat oil, sauté the crushed onion and chilies; add the turmeric and cassava and sauté over low heat until well blended.

CAULIFLOWER & EGG CURRY

1/2 a head of cauliflower 1 tsp curry powder
1 large tomato 1/4 tsp grated ginger
1 med onion sliced 1/2 a pod of garlic
2 eggs, beaten
1/2 tsp chili powder &/or 1/2 a green chili
3-4 sprigs of fresh coriander (optional) (fresh coriander is cilantro)
salt to taste

Sauté the sliced onions in 2 tablespoons of vegetable oil. Add the ginger, garlic, curry powder, salt and the optional chili powder, fry for a minute and add the cauliflower florets. Mix well cover and steam for 4-5 minutes on low heat. Next add the chopped tomatoes, cover and steam until done. Now add the beaten eggs and mix until the eggs are just done. Garnish with the coriander leaves.

CHAPATIS

3 cups Durham wheat flour (can be bought from India Gate)
1 cup whole wheat flour can also be mixed in
1 tsp salt
3 tbsp shortening or oil
14 oz (measured in measuring cup) water or more

Mix shortening, salt and flour in bowl. Add most of the water and mix to form a ball. Gradually add the rest of the water into the dough. The dough should be very soft sticky and wet to the touch. Knead well until the dough does not stick (dip hands in water, if more water is needed, and knead in. Let rest for at least 30 minutes.

Make into small plum size balls (grease fingers, if needed). Leave the chapatti maker on (closed with black handle up) for at least 5 minutes before starting. Place each ball on the bottom plate towards the center rear and quickly press firmly once (it should have spread on to the entire plate in one motion). Open, flip the chapatti gently press down with a soft cloth while flipping it (the chapatti fluffs up with this motion) until done (about 1 or 1 & 1/2 minutes). Remove and set aside; a little butter, ghee or oil can be brushed at this point. Loosely cover with a cloth to absorb steam.

The dough or the balls should never be allowed to dry out cover with a plate or a damp paper towel. The unused dough can be refrigerated for up to 2 days

CHICKEN BIRIYANI (Alternate)

2 lbs chicken, cut up
6 tbsp unsalted butter
1 whole lemon (juice)
1/2 pt yogurt
1 tbsp finely grated ginger
1/2 t cardamom powder
2 tbsp finely ground garlic
1/2 t clove powder
1 tbsp ground cumin
1/2 t cinnamon powder
2 cups Basmati rice
a few mint leaves
1 large onion chopped

Cut chicken in serving pieces. Mix yogurt, lemon juice, cumin, cardamom, cinnamon and clove powder. Allow to marinate 30 - 60 minutes or overnight.

Wash rice and soak with 1 tbsp of salt for about 1 or 2 hours. Heat butter in a heavy bottomed pan. Brown onions to a golden brown color. Add the ginger & garlic; stir for a few minutes, lift the chicken out of the liquid and add to mixture in the pan. Keep stirring until chicken is browned. Add the yogurt marinade left and cook over medium fire until just cooked. Add the mint leaves. Leave uncovered. If there is a lot of liquid remaining pour out into a measuring cup. Put the drained rice in a sauce pan. Make up the liquid with water to 3 cups and add to the rice. Bring to boil and let cook on low heat covered for 15 minutes. In a well greased roasting pan, put half of the chicken mixture. Next spread half of the rice. The other half of the mixture goes on top of the rice. Top off with the rest of the rice. Dot with red, green and yellow food coloring. Cover and bake in a 350 degree oven for about 45 minutes. Gently mix with a fork or slotted spoon and set aside.

CHICKEN BIRIYANI

3 lbs chicken
6 tbsp unsalted butter
1 tbsp finely grated ginger
2 tbsp finely ground garlic
1 tbsp ground cumin
3 cups Basmati rice
1 large onion chopped
1/2 pint yogurt
1 whole lemon (juice)
1/2 tsp cardamom powder
1/2 tsp clove powder
1/2 tsp cinnamon powder and A few mint leaves
Cut chicken in serving pieces. Mix yogurt, lemon juice, cumin, cardamom, cinnamon and clove powder. Allow to marinate 30 - 60 minutes or overnight.

Wash rice and soak with 1 tbsp of salt for about 1 or 2 hours. Heat butter in a heavy bottomed pan. Brown onions to a golden brown color. Add the ginger & garlic; stir for a few minutes, lift the chicken out of the liquid and add to mixture in the pan. Keep stirring until chicken is browned. Add the yogurt marinade left and cook over medium fire uncovered until most of the liquid is evaporated. Add the mint leaves. Leave uncovered.

Boil about 6 - 8 cups of water with salt; add the drained rice bring to boil and let boil for exactly 8 minutes and drain. Coat the rice with 1 tbsp of butter.

In a well greased roasting pan, put half of the chicken mixture. Next spread half of the rice. The other half of the mixture goes on top of the rice. Top off with the rest of the rice. Dot with red, green and yellow food coloring. Cover and bake in a 350 degree oven for about 45 minutes. Gently mix with a fork or slotted spoon and set aside.


CHICKEN CURRY EASY STOVE TOP

1 whole chicken 2 large potatoes quartered
2 large tomatoes quartered 2 large onions quartered
1/4 cup water 1 tbsp vegetable oil
Pinch of chili powder Salt and pepper to taste
1 1/2 tbsp curry powder (preferably Calcutta)
1/2 cup Coconut milk (available at supermarkets) or
1 inch slab solid coconut milk (available at specialty stores).

Disjoint and skin the chicken. Halve the legs and thighs and quarter each of the breasts. Place the chicken, potatoes, tomatoes, onions and water in a saucepan. Bring to a boil, lower hear, cover and simmer, until the chicken is thoroughly cooked (about 1 hour). Add the curry powder, salt, pepper and chili powder to the saucepan and bring to boil. Remove from heat, add a tbsp. of oil and the coconut milk. Serve with rice or bread.

CHICKEN CURRY EASY OVEN

1 chicken cut up 4 tbsp vinegar
1 tbsp dhania powder 1-2 tsp chili powder
1 tsp garam masala 1 or 2 pods garlic crushed
1/4 cup ketchup 1 tsp grated ginger
2 tsp of sesame seeds (optional)
1/2 an envelope Lipton Onion soup
1/4 tsp each of cloves, cinnamon and cardamom powder
salt to taste

Mix all the above in an oven proof casserole and leave in 350 degree oven for about an hour. Take out midway and mix once. The sesame seeds are for sprinkling on top before putting in the oven. Turn off oven and leave for another 15 minutes if chicken is not done. A cut up tomato can also be added if desired. Variation: Instead of the vinegar, add 1/2 cup yogurt and juice of 1/2 lime. Add curry powder in place of the garam masala. The mixture could be made up the previous night, marinated in the fridge and cooked the next day.

CHICKEN CURRY
(alternate)

1 kg (2 lb) chicken pieces skinned
2 onions, chopped
4 tbsp oil
2 cloves garlic, chopped
2 inch piece ginger, chopped
1 tsp turmeric
2 tsp ground cumin
1/2 tsp chili powder
1 tsp pepper (I added less)
500 g (1 lb) yogurt
3 tbsp finely chopped coriander leaves (cilantro)
salt to taste

also add about 1/2 tbsp garam masala and 1 tsp coriander powder. Place the garlic, ginger, turmeric, cumin, chili, pepper, coriander, yogurt, salt and garam masala and coriander powder (if using) in a large bowl. Mix well, add the chicken and leave for 4 hours (or overnight), turning occasionally.

Heat the oil in a pan, add the onion and fry until golden. Add the chicken and the marinade. Bring to simmering point. Cover and cook for about 30 minutes, until the chicken is tender.

CHICKEN MASALA

One chicken cut in pieces
2 onions (sliced)
1 tsp Cumin powder
1 1/2 tsp turmeric powder
1 tsp red chili powder
7 canned tomatoes
2 tbsp vinegar
Ginger & garlic paste 2 tsp of each

Fry onions until brown. Remove from the oil and set aside.
Fry garlic and ginger paste in the same oil; add the cumin powder, turmeric powder and chili powder. Fry for a few minutes adding a little water. Add the canned tomatoes and keep frying till tomatoes are mashed. Add the chicken pieces and salt. Cook till almost dry. Add the vinegar and the fried onions and stir well.

CHICKEN, TASTY

A single large chicken quarter - you can adjust it for quantity and taste.

Mix 1/4 cup yogurt with 1 tsp flour, chili powder, garam masala, cumin powder, grated ginger, grated garlic, salt, pepper and a drop of vinegar.

Coat the skinned chicken with all the yogurt mixture. Roll the coated chicken in coarse, dry breadcrumbs. Bake in a baking pan (put about 1 Tbsp of water in the baking pan - midway through cooking) at about 400 degrees for about 40 minutes or until tender on the inside but crunchy on the outside.

CHICKEN WINGS

1 pound chicken wings
1/2 tsp chili powder
1/2 tsp black pepper
1 tsp coriander powder
1 or 2 pods garlic crushed
1/2 tsp paprika
salt to taste
1 tbsp oil or butter

Disjoint the wings and discard tips. Wash and drain.
Meanwhile, in bowl, combine all the above ingredients
put the wings in and mix well. Let rest for about 1/2 an hour. Heat the oil in a non-stick skillet add the chicken wings and fry on high until brown; turn down heat to medium to low and fry stirring occasionally until done, about 20-30 minutes.


COCONUT CHUTNEY (Kerala)

1/4 fresh coconut
1/4 tsp chili powder or crushed chilies
1 green chili
1/2 inch piece of ginger
1/2 tsp cumin powder
1 1/2 tsp lemon juice
1 tbsp vegetable oil
salt to taste
1 slice of a med. onion
3-4 sprigs of fresh coriander (cilantro) or parsley (optional)

Remove black skin from coconut and cut into small pieces put into blender with salt, ginger and lemon juice; blend on high until done to your satisfaction; add a little hot water if needed. To this, add green chili, onion and the herbs, if used, and blend on medium until the greens are just finely chopped. Add the chili and cumin powders and the oil; blend on low to mix well. Remove from blender and store in fridge. (Try to work with as little water as possible as this should be semi solid.)

COCONUT CHUTNEY (Madras)

1/4 fresh coconut (or 1 cup desiccated coconut)
10 raw peanuts or 2 tsp peanut butter
1 tsp urad dhall
1 or 2 green chilies
3/4" piece ginger
1 tsp lemon juice
fresh coriander (cilantro)
2 tbsp oil
1/2 tsp mustard seeds
a pinch asafetida
1 whole dry red chili

In a blender, grind the coconut, peanuts, salt and ginger to a fine liquid paste with hot water. Add the green chilies and coriander and blend on low just so that they are finely chopped. In a small saucepan with a lid, heat the oil and add the red chili whole or broken (broken will make the chutney hotter). When it starts to turn black, add the mustard and urad dhall. Do not burn, put lid on so the mustard seeds do not fly out. Quickly add the asafetida and the ground mixture. Stir for a minute or two add the lemon juice and remove. No need to bring to boil.

COCONUT RICE

2 cups grated coconut (or use desiccated)
3 Tbsp oil
1 1/2 cups rice
1 green chilie
2 cups grated coconut
1 red chili
10 cashew nuts
1 tbsp urad dal
1 tbsp mustard seeds
1 tbsp chana dal
3 tbsp ghee
A pinch asafetida
A few sprigs fresh coriander
salt to taste

Wash the rice and soak for about 30 minutes with 3 cups water, a tsp of salt and a tbsp of oil. Microwave on high for 20 minutes. Cover and leave for 10 minutes. Remove from dish and fluff up in a large bowl for steam to escape and cool. Heat ghee and the remaining oil in a large pan, add the chilies, mustard, dals and cashews. Sauté until golden brown. Add the asafetida, fresh coriander, coconut and rice. Turn off heat and mix well. Add salt if needed.

CORN KHAMMUN

2 1/2 cups milk
2 tbsp butter or margarine
1 tsp salt
1 cup cornmeal
1 1/2 cups water
1/4 tsp chili powder (optional)
1 tsp cumin powder
1/4 tsp turmeric
3 tbsp oil
1 whole red chili, cut into 2 pieces
1 tsp mustard
1 green chili
1 medium onion, sliced
2 tsp grated ginger
1 1/2 tbsp sesame

Mix ingredients 3 - 8 and set aside. In medium saucepan heat milk and butter until bubbles start forming at the sides of the pan. Pour in the corn mixture. Bring to boil on medium heat, stirring constantly. Turn heat to low, cover and simmer for about 25 minutes until cooked, stirring occasionally.

Rinse a 9 x 12 Pyrex dish; do not dry. Pour the cooked corn meal into the dish and level with a spatula. Let cool. Cut into small cubes and set aside. In a wok or saucepan, heat the oil. Add 10 & 11. When the mustard crackles, add 12 and 13 fry until golden brown. Add 14 & 15 fry for just a minute or two, put the corn cubes in and toss over low heat until all the cubes are well coated with the seasoning mixture.

CORN BREAD (1)

1/2 cup butter 1 cup corn meal
1/4 cup sugar 1 cup flour
2 1/2 tsp baking powder 1/2 tsp salt
1/2 cup grated old cheddar 1/2 tsp crushed chilies (optional)
1 1/2 cup milk 1 egg

Preheat oven to 350 degrees F.
Cream butter and sugar, add egg and beat until light. Mix dry ingredients, add milk and mix. Mix 1 & 2, pour into 8" square or round pan and bake. Sesame seeds, poppy seeds and paprika could be used as garnishes before baking.



CORN BREAD (2)

1 cup corn meal
1/2 tsp salt
1 cup sifted flour
2 tsp baking powder
1/2 tsp crushed chili
1/2 cup grated old cheddar
1 egg
3/4 pt milk
3 tbsp sugar
4 tbsp melted shortening


Sift together cornmeal, flour, baking powder, sugar and salt, chili (if used) and cheese. Beat egg, add milk. Add the dry ingredients. Melt and cool shortening and add to the mixture and beat well and allow to stand for an hour. Pour into a greased shallow 8" square baking pan. Bake at 350 degrees for 25 min or until golden brown and firm. Cut when cool.

CRANBERRY PICKLE

1 pkg cranberries
2 whole chilies
1 tsp mustard seeds
2 tsp chili powder*
1/2 cup vegetable oil
1 1/2 tsp salt or to taste
1/2 tsp each of asafetida & fenugreek powders

Wash cranberries; remove all rotten ones. If food processor available, crush the cranberries with salt. In enamel saucepan heat oil. Add whole red chilis and mustard. When it splutters, turn heat down, add the last two ingredients. A second or two later add the chili powder and the crushed cranberries. Do not allow the powders to burn. Mix well and allow to cook. The berries should be well cooked and almost dry. The oil starts to come out of the mixture. At this stage remove from heat, let cool and bottle.

*You could add more chili powder later while cooking if desired.

DHALL

8 oz red lentils
1/2 tsp chili powder
1 clove garlic
2 tbsp oil or butter
1 onion, sliced
1/2 tbsp curry powder
1 tbsp tomato paste
salt & pinch of sugar

Wash lentils; remove any spoiled ones. Cook with 1 cup water until done. Fry the sliced onion in the oil until brown. To this add the garlic curry powder and tomato paste (use medium heat). Add the dhall to this and mix well. If more water is needed add along with the sugar and salt.

DHALL AND DILL (Dry)

3/4 cup toovar dhall or split peas
1/2 bunch dill weed
1 onion chopped
3 or 4 green chilies sliced
1/2 tsp each cumin and mustard seeds
coriander leaves (opt.) (cilantro)

Cook dhall until done but not mushy. Add salt. Heat oil.
Add cumin seeds, mustard seeds, and coriander leaves. Add onion and chopped dill. Fry until half cooked. Add the dhall and cook on low fire.

DHALL AND DILL (curry)

Boil dall until done. Heat oil, add cumin seeds, onion and
dill (1/2 bunch). Fry until half done. Add this mixture to the boiled dall. Also add green chillies, jeera powder, turmeric powder, garam masala, hing and lemon juice.

DHALL AND SPINACH

1/2 cup split peas
1/2 a pack frozen spinach chopped or
1/4 pack of fresh spinach washed and chopped
1/4 tsp of chili powder with a pinch of turmeric
1/2 tsp of cumin powder
1 tsp (or to taste) of lemon juice
2 tbsp vegetable oil
1 whole red chili pepper (dried) or (1/4 tsp crushed chili)
1/4 tsp whole cumin
salt to taste

Boil the split peas until tender. Add the spinach, salt, chili, turmeric and cumin. Cook until the spinach is done and the dhall is mashed up; add the lemon juice. Heat the oil in a small saucepan, add the chili pepper and the cumin, pour into the dhall and cover. Leave covered for 2-3 minutes; open and stir.

DRY CHICKPEA CURRY

1 cup brown chickpeas
1/2 tsp crushed chilies
1 med onion sliced
1/2 tsp turmeric
1/3 cup coconut pieces
2 tbsp vegetable oil
1 whole red chili
salt to taste

Wash chickpeas well, remove any damaged ones and soak overnight in water about an inch above the chickpeas. Next day bring to boil, cover and cook over medium to low heat until soft (about 1-2 hours; check to see if it needs any more water and add hot water. Do not add more water than needed). When half done, add salt and finish cooking.

In frying pan, add the oil. When hot, add the whole red chili. When it gets brown add the onion and crushed chilies. When onion is brown, add the coconut pieces and the turmeric, fry for 2 minutes, add the chickpeas with water and cook until dry. Alternately, the coconut pieces and turmeric can be added while the chickpeas are cooking.

EGG CURRY

4 eggs boiled and peeled
1 medium onion sliced
1 green chili sliced
1 pod garlic
1 tsp garam masala
1/2 tsp grated ginger
1/2 can tomatoes
1 tsp chili powder
1/4 tsp turmeric
1/2 tsp black pepper
1/2 tsp jeera powder
1 tsp dhania powder
salt to taste
3 tbsp vegetable oil

In a medium saucepan heat oil. Add onions and garlic fry until lightly browned. Next add all the spices and fry for just 1/2 a minute. Add the tomatoes chopped up. Bring to boil and let cook for 10 minutes. Next add the eggs after making small slits in the whites of the eggs or cut them into halves. Cover and cook for another 5 minutes, remove from heat, and garnish with fresh coriander leaves, if available.

FISH CURRY

1 lb fish
1/2 tsp grated ginger
1 medium onion sliced
1/2 can of tomatoes
1 green chili sliced
tsp chili powder
1 pod garlic sliced
1/2 tsp turmeric
3 tbsp vegetable oil
2 tsp lemon juice
salt to taste

In a medium saucepan, heat oil. Add onions and garlic fry until lightly browned. Next, add all the spices and fry for just 1/2 a minute. Add the tomatoes chopped up and the lemon juice. Bring to boil and let cook for 10 minutes. Next add the fish, cover and boil on high heat for 5 minutes. Turn heat to medium cover and cook for another 10 minutes remove from heat and garnish with fresh coriander leaves, if available.

FRESH CORIANDER CHUTNEY

1 bunch coriander leaves
1/4 cup oil
4 whole red chilies
1 tbsp urad dhall
1" ginger
1 tsp mustard seeds
3 garlic pods
1/4 cup coconut
Tamarind and salt to taste

Blend all ingredients in a blender. In a saucepan heat oil, add seasonings, curry leaves ad the blended mixture. This chutney would stay for two weeks in the fridge. Alternatively, the above ingredients, with the exception of ginger and coconut, could be fried in oil and then blended (longer lasting).

FRIED OKRA

1/2 lb okra (or 30)
1 tsp coriander powder
1 tsp chili powder
1 clove garlic (opt)
1/2 tsp turmeric
1/2 tsp salt
2-3 tbsp cooking oil

Wash and dry the okra thoroughly on a towel. Slit them lengthwise and put in a bowl along with the rest of the ingredients; mix well and let stay for 1/2 an hour. Heat the oil in a fry pan. Add the okra mixture and fry on low to medium heat until done. Lack of salt can be corrected at this time.

GARAM MASALA
(Indian spice blend)

1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 cardamom pods
10 black peppercorns
10 cloves
2 1-inch cinnamon sticks

Heat a frying pan and place all of the spices in it. Roast for 3-4 minutes, shaking pan occasionally, till a fragrant aroma is released. Let cool for 5 to 7 minutes. Grind to a fine powder in a clean coffee grinder or spice grinder. This spice mix tastes best if used within a month. Makes 4 Tbsp.

GARLIC SHRIMP

16 large shrimp (300 gm)
2 tbsp soy sauce
1 tbsp sugar
1 tsp black pepper
1 tsp oyster sauce (Lee Kum Kee)
1 Tbsp chopped garlic
5 Tbsp vegetable oil

Combine all ingredients except oil. Let sit 3-5 minutes uncovered and unrefrigerated. Heat oil in wok on high until almost smoking. Stir fry on maximum heat for 3 minutes or until done.

PARSLEY DIP

For a parsley dip, put into the food processor, 2 pods garlic, cayenne pepper, salt, lemon peel and tahini (or peanut butter if tahini not available). Add 1/4 cup water and process. If not thick enough, add more tahini.

QUICK & TASTY FISH

2 med onions 2 green chilies
1 lb fish Turmeric
chili powder ginger & garlic
1/4 cup oil

Smear fish with turmeric, salt and chili. Heat the oil in a frying pan. Add mustard seeds. Slice the onions and green chilies; fry these in lots of oil. Add the ginger & garlic fry for another 2 minutes. (Alternately, fry onions, chilies, ginger & garlic together). Put the fish pieces in to the above mixture and gently fry until brown on both sides. Add vinegar, cover and cook until done. Add coconut milk or ordinary milk.

SAAMBAR POWDER
(saambaru poDi)

1 cup yellow lentil
½ cup bengal gram
1 ½ cups coriander seeds
¼ cup fenugreek seeds
¼ cup pepper
1 tsp mustard seeds
1 tbsp rice
4-5 cups dry red chilis
1 tsp asafetida
¼ cup turmeric pieces
1 cup grated dry coconut (optional)
Method 1

Dry roast all the ingredients separately, except coconut. Dry coconut should be roasted very lightly on a low flame. Cool and make into a fine powder. Store in an air tight container.

Method 2 -using chili and turmeric powders
Dry roast all the ingredients separately. Cool and make into a fine powder. Measure the powder with a cup. With the same cup take half chili powder for 1 cup of powder. Take 1/8 cup of turmeric powder. In a wok fry chili and turmeric powder on a low flame. Mix both the powders together. Store in an air tight container. Variations
5-6 1" cinnamon pieces and few pepper corns can be added while roasting.

SPICY WHOLE WHEAT AND CHICKPEA ROUNDS

Mix together:
1 cup Indian whole wheat flour
1 cup chickpea flour
2 small onions, diced
2 Tablespoons fresh coriander leaves (cilantro), chopped
1 1/2 to 2 teaspoons cumin/coriander powder
1 teaspoon salt
1/2-3/4 teaspoon hot pepper powder
1/2 teaspoon turmeric
1/2 teaspoon fresh hot green pepper, minced
1/4 teaspoon ginger, grated
1/8 teaspoon garlic, minced
pinch hing (asafoetida)
pinch cumin seeds

Add enough water to form a sticky dough--about 1 cup. Knead well.

Wet a piece of paper towel, and fold into a square. Form a 2" ball in your wet palm, place on the wet paper towel, and press into a 4" circle with wet fingers. Make 5 holes in the circle with a wet finger. Place on a hot, lightly oiled skillet by laying the flattened round on the skillet with the paper towel facing up, then peeling off the paper towel. Drizzle oil into the holes and around the circumference. Brown and flip. Brown the other side and drain on a fresh paper towel. Moisten the wet paper towel, and begin the next round.
As you become more adept at making these, just fold the paper towel in half, and make two rounds on the towel at a time, taking them to the griddle, flipping both over, and peeling back the towel.
Eat with butter, sugar, yogurt, vegetables, or some combination of these.












 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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