Sample Recipes

Crispy Pan Fried Shrimp with Tamarind Glaze

1 pound medium size fresh shrimp, cleaned, shelled, and de-veined
1 teaspoon ginger, minced
4 teaspoons garlic, minced
1 teaspoon ground cumin
1 tablespoon tamarind paste
1 teaspoon cayenne pepper
½ teaspoon turmeric powder
1 tablespoon all purpose flour
Salt to taste
¼ cup vegetable oil
Juice of 1 lemon
2 tablespoons Thai basil, chopped  

Using a clean kitchen towel, pat dry the shrimp and set aside. Mix ginger and garlic with cumin powder. Add tamarind paste, cayenne pepper, turmeric powder, flour, and salt. Blend 2 tablespoons of oil into the mixture. Transfer to a bowl, add the shrimp, and toss well to coat evenly, cover and refrigerate for about 2 hours for best results.

Heat the remaining oil in a large saucepan over medium heat. Add the marinated shrimp and cook for a minute on high heat. Turn over the shrimp and cook for another minute. Reduce the heat and cook for 2 to 3 minutes, turning the shrimp occasionally for uniform cooking. Sprinkle lemon juice and Thai basil and serve hot.

Plum Tomato Mustard Dip
Makes 1 cup  

1 tablespoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon black peppercorns
¼ cup vegetable oil
2 teaspoon black mustard seeds
1 teaspoon curry leaves, minced
3 whole dried red chilies peppers
2 large cloves fresh garlic, minced
½ cup red onion, minced
1 teaspoon paprika
Salt to taste
1 large plum tomatoes, chopped
2 tablespoons tomato paste
2 tablespoon vinegar
¼ cup water

In a spice or a coffee grinder, grind together coriander, cumin seeds and peppercorns to make fine powder.

Heat the oil in a small saucepan over medium heat and add the mustard seeds, curry leaves and chilies. Lower the heat and cover the pan until the spluttering subsides. Add the garlic and onion, stir a few seconds, then add the ground spices, paprika, and salt and cook, stirring, another 2 minutes.

Add the chopped tomato, tomato paste, vinegar and water cover the pan; reduce the heat to low, and cook, stirring occasionally, until the chutney is thick and fragrant. Reduce to about 1 cup, about 10 to 15 minutes. Serve hot or cold.

Black Tea Cinnamon Truffle
Makes 5 Dozen Truffles

1 pound semi sweet chocolate, finely chopped
2 cups heavy cream
1 cinnamon stick
½ cup tea leaves
4 tablespoons unsalted butter, softened
Cocoa powder, for dusting

Place the chopped chocolate in a medium bowl and set aside

Using a small pot, bring the cream and cinnamon to boil. Remove from heat, add the tea and infuse for 5 minutes. Strain the hot cream through a fine sieve over the chocolate. Using the back of the spoon, press the tea leaves to extract as much flavor as possible. Allow the cream to soften the chocolate for 2 minutes. Using a whisk, stir the chocolate mixture slowly until smooth. Add the butter, stirring until mixed. Transfer the chocolate cream mixture into a flat pan and cover with plastic wrap, making sure the plastic wrap touches the entire surface of the mixture. Refrigerate for at least 2 hours until the chocolate is set.

Place the cocoa powder in a shallow plate. Using a teaspoon dipped in hot water, form ½ inch balls of the chocolate mixture. If the mixture gets too soft while working, refrigerate until set. Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to three weeks.

Grilled Chicken with Kokum Apple compote

2 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon cardamom pods
1 (1-inch) piece cinnamon stick
1 medium onion, roughly chopped
1 tablespoon ginger, chopped
½ teaspoon ground cloves
1 teaspoon cayenne
4 tablespoons vegetable oil
Juice of 1 lemon
Salt to taste
1 pound (4 breasts) trimmed boneless chicken breasts

Place a small frying pan over low heat and dry-roast the coriander, cumin, cardamom and cinnamon until aromatic. Grind the roasted spices to a fine powder using a spice grinder.

Place onion, ginger, cloves, cayenne, oil, lemon juice and salt in a blender or food processor until smooth. Add the roasted spice mixture to the onion paste.

Marinate the chicken with the spice paste. Cover and marinate for 2 to 4 hours.

Preheat the grill to 350 º F. Grill the chicken pieces for 5 minutes on each side on the grill, or until the chicken is tender and cooked.


2 tablespoons butter
2 granny smith apples, peeled, cored and chopped
½ cup apple cider
1 teaspoon coriander seeds, toasted and ground
1 teaspoon ground cumin, toasted and ground
2 tablespoons kokum, seeded and chopped

Cook the butter in small saucepan over high heat until golden brown. Add the apples and cook stirring until caramelized about 5 minutes. Add the apple cider and cook until the liquid had evaporated about 5 to 7 minutes. Mix in the coriander, cumin and kokum and cook for 1 minute. Set aside until ready to use.

Roasted Eggplant and Spinach salad with Crumbled Paneer
Serves 4

1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh mint
Salt to taste
1 teaspoon freshly ground pepper
3 tablespoons extra virgin olive oil
1 large eggplant, diced
1 pound baby spinach
1 English cucumber, peeled seeded and diced
1 tomato seeded and diced
½ red onion, diced
½ red pepper, diced
4 tablespoons crumbled paneer cheese

Preheat the oven to 450°F. Lightly coat a baking sheet with olive oil.

In a small bowl, whisk together the vinegar, lemon juice, mint, salt and pepper. While whisking slowly add the olive oil in a thin stream until emulsified. Set aside.

Spread the eggplant cubes in a single layer on the prepared baking sheet. Spray the eggplant with olive oil cooking spray. Roast for 10 minutes. Turn the cubes and roast until softened and lightly golden, 8-10 minutes more. Set aside and let cool completely.

In a large bowl, combine the spinach, cucumber, tomato, onion, pepper and cooled eggplant. Pour the vinaigrette over the salad. Toss gently to mix well and coat evenly. Divide the salad among individual plates. Sprinkle with the paneer cheese. Serve immediately.

Mint Pilaf with Potatoes and Cumin

2 tablespoons vegetable oil
1 small onion, thinly sliced
1 small potato, peeled and cut into ½ - inch dices
1 ½ tablespoons ginger, minced
2 tablespoons mint leaves, minced
1 fresh green chili, minced
1¼ cups basmati rice, soaked, rinsed and drained
2 ¼ cups water
Salt to taste
3 teaspoons cumin seeds, toasted and crushed coarsely  

Heat the oil in a large saucepan over medium-high heat and sauté the onion until brown, about 5 to 7 minutes. Add the potato, ginger, half the mint, and the green chili and cook, stir­ring, about 2 minutes.

Add the rice and sauté for 3 minutes. Add the water and the salt. Bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan, and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest for about 5 minutes. Transfer to a serving platter, sprinkle the roasted cumin and the remaining mint leaves on top, and serve.

Paneer Picatta

8 ounces paneer cheese
Salt to taste
Freshly ground black pepper to taste
1 tablespoon vegetable oil
1/4 cup sherry or dry white wine
1 small onion, minced
1/4 cup drained capers
1 tablespoon ginger, minced
2 fresh green chilies, minced
Juice of 1 lemon
2 tablespoons butter
¼ cup fresh cilantro chopped

Season the paneer lightly with salt and black pepper.

Heat the oil in a large nonstick skillet or griddle over medium-high heat and quickly sear the paneer cheese pieces until golden, about 30 seconds per side. Transfer to a serving dish, cover and keep warm.

Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan.

Add the onions, capers, ginger and green chilies, and cook, stirring for about 2 minutes. Add the lemon juice, butter & cilantro then drizzle everything over the paneer pieces. Serve hot.