Crisp Fried Eggplants
1 tsp turmeric
1 tsp cayenne powder
1 tsp coriander powder
1 tsp cumin powder
salt
4 Tbsp semolina
2 large eggplants
corn oil for frying
Mix together the spices, salt and
semolina. Then cut the eggplants into discs, ?
inch thick. Heat a little oil in a skillet. Coat
each disc with the spiced semolina and saut in
hot oil, turning over until both sides are crisp
and golden. Remove with a slotted spoon and
drain on a paper towel. Serve immediately.
Discs tend to become soggy when cold so do
not saut in advance. (The Indian Spice
Kitchen)

Spiced Potatoes and Carrots
1 lb potatoes, diced and parboiled
1 lb carrots, diced and parboiled
1 tsp cumin seeds
1 tsp ground coriander
? tsp turmeric
1 little lemon juice
1 Tbsp fresh cilantro, chopped
oil
salt
Heat the oil and put in the cumin seeds.
Stir these round for a few seconds before
quickly adding the potatoes, stirring as you do
so. Now add the ground coriander and turmeric
and cook on a medium heat for 3 minutes or so,
stirring continuously. Put in the carrots and salt
at this point, and turn down the heat to low.
Give the mixture a good stir and then cover and
cook for 10-15 minutes. Check that the
potatoes and carrots are cooked and then
squeeze on some lemon juice. Served
garnished with the cilantro leaves. (The Spices
of Life)

Cold Spiced Chicken
3 T plain yogurt
? tsp garam masala
? tsp ground turmeric
salt
6 chicken breasts, skinned
2 ? cups chicken stock
4 green cardamoms
1 curry leaf or bay leaf
Sauce
1 oz butter
1 T gram flour
? T plain flour
? tsp garam masala
? tsp ground turmeric
2 cups reserved chicken stock
? tsp ground mace
? tsp ground cardamom
? cup heavy cream or thick yogurt
Blend together the yogurt, garam masala,
turmeric and salt to taste. Rub the chicken
breasts with the mixture and marinate for 1
hour. Heat the stock with the cardamoms and
curry leaf. Put in the chicken breasts and
simmer for 15-20 minutes or until tender. Lift
out the chicken and transfer to a serving dish.
Strain and reserve the stock. Leave to cool
while making the sauce. Melt the butter in a
pan and stir in the flours until smooth. Add the
garam masala, turmeric and a little salt, then
whisk in the reserved stock. Bring to the boil
and simmer for 15 minutes, stirring
occasionally. Stir in the mace, cardamom and
cream or yogurt. Spoon over the chicken and
chill before serving. (The Complete Book of
Spices, Jill Norman, Dorling Kindersley, 1990)

Classic Indian Curry Powder
6 dried red New Mexican chiles, seeds and
stems removed, or 4 small hot dried red chiles,
such as piquant seeds and stems removed
? cup cumin seeds
? cup coriander seeds
2 Tbsp whole black peppercorns
1 Tbsp mustard seeds
1 tsp cardamom seeds
1 tsp whole cloves
1 tsp fenugreek seeds
1 Tbsp ground turmeric
1 Tbsp dried powdered curry leaves
Preheat the oven to 250 degrees. Place
the chiles, cumin and coriander seeds,
peppercorns, mustard and cardamom seeds,
cloves, and fenugreek seeds in a baking pan
and place in the oven. Roast for 15 minutes,
taking care that none of the spices burn. Grind
these spices in a spice mill to a fine powder.
Mix the ground spices with the turmeric and
the curry leaves and seal in an airtight jar. (A
World of Curries, Dave Dewitt & Arthur Pais,
Little Brown)

Golden New-Potato Salad
1 ? lbs new potatoes (about 12), scrubbed
? tsp whole cumin seeds
2 tsp ground turmeric
? tsp yellow or brown mustard seeds
1/3 cup plain nonfat yogurt
1/3 cup low-fat mayonnaise
? cup fresh lemon juice
1? Tbsp snipped chives
Kosher salt and freshly ground pepper
2 celery stalks, diced
1 medium bell pepper, seeded and diced
1 small red onion, peeled and diced
Put potatoes in a large pot, and cover
them with cold water. Cover the pot and bring
it to a boil over high heat. Reduce the heat to a
high simmer, and cook, uncovered, until the
potatoes are easily pierced with the tip of a
knife, but not mushy, 20-30 minutes. Drain
and set aside to cool. Heat a dry skillet over
high heat for 30 seconds. Add the cumin,
turmeric, and mustard seeds, and reduce the
heat to medium. Toast, shaking the pan and
moving it on and off the heat as necessary to
prevent scorching, until the spices are aromatic,
3-5 minutes. Transfer to a spice mill, and grind
into a fine powder. In a medium bowl.,
combine the yogurt, mayonnaise, lemon juice
and chives. Stir in the ground spices, and salt
and pepper to taste. Put the potatoes in a large
bowl, cutting any large ones in halves or
quarters. Add the celery, bell pepper, onion,
and dressing. Toss gently so that potatoes
don t fall apart until all the ingredients are well
combined. Cover and chill for at least an hour
for the flavors to combine. The salad may be
made a day ahead. (Tonics)

Monkfish sofrito
2 Tbsp sunflower oil
1 clove garlic, minced
juice of 1 lemon
1/2 tsp turmeric
a cardamom pod, cracked
6 Tbsp fish stock or water
salt and pepper to taste
1? lb monkfish, cut into four pieces
parsley or coriander leaves to garnish
Heat the oil in a pan large enough to
hold the fish in a single layer. Add the garlic,
lemon juice, turmeric, cardamom, stock and
seasoning. Slowly bring to boil. Add the fish
pieces, cover and cook gently for 10-15
minutes or until the fish is cooked, turning the
pieces frequently and adding a little water if the
liquid evaporates. Transfer the fish to a
warmed serving dish, pour over the sauce and
sprinkle with chopped parsley or coriander.
(The MacMillan Encyclopedia of Spices and
Natural Flavorings)

Kedgeree
1 medium onion, finely chopped
2 Tbsp oil
1 tsp turmeric
1? tsp Garam Masala
6 oz long-grain rice
1 pt fish stock or water
10 oz cooked smoked fish, roughly flaked
salt and white pepper
2 oz butter, melted
2 hard-boiled eggs, roughly chopped
fresh parsley, chopped
Fry the onion in the oil until it begins to
brown. Add the spices and rice and cook for a
minute more, stirring well to coat the grains.
Pour in the stock or water, bring to the boil and
simmer, covered, for 20 minutes or so, until all
the water is absorbed and the rice is al dente.
Add the fish and season. To serve, stir in the
melted butter and chopped eggs over a
moderate heat for a minute or two, correct
seasoning and sprinkle with parsley. (The Hot
and Spicy Cookbook)

Krupnikas (Liqueur)
2 rhizomes dried ginger
2 rhizomes dried turmeric
1 Tbsp caraway seeds
10 whole cloves
10 whole allspice
3 sticks cinnamon
1 vanilla bean
10 cardamom pods
? whole nutmeg
rind from one fresh orange
rind from one fresh lemon
pinch of saffron
4 cups water
2 lbs honey
1 quart 190-proof alcohol
Crack rhizomes of ginger and turmeric
with a kitchen mallet or other heavy object.
Add with the rest of the spices to the 4 cups of
water and bring to a boil in a saucepan. Turn
the heat to low and simmer, uncovered, for
about an hour. It should be reduced by half.
Turn off the heat and allow to steep while you
prepare the honey. In another large heavy
saucepan bring the honey slowly to a boil while
skimming off the foam. Strain the spice water
into the honey and remove from the heat.
Slowly stir in the alcohol. Bottle and allow to
age six months. (Ginger: East to West)

Gobi Dum (Cauliflower)
2 lb cauliflower
5 Tbsp ghee, mustard oil or any other cooking
oil
1 pinch of asafetida
1 tsp cumin seeds
salt to taste
? tsp chili powder
1 inch piece fresh root ginger, peeled and cut
into slivers
? tsp ground turmeric
1 ? tsp ground coriander
? tsp garam masala
1 Tbsp lemon juice
2 Tbsp natural yogurt
2 Tbsp fresh coriander leaves, finely chopped
Wash and cut the cauliflower into small
florets with long, thin stems. Heat the ghee or
oil in a wok or a non-stick frying pan. If using
mustard oil, heat to smoking point, then reduce
the heat. This takes away the pungency and
gives the oil a sweet flavor. Add the asafetida
and cumin seeds. Fry for 20 seconds and then
add the cauliflower florets and cover tightly
and leave for 1-2 minutes. Remove the lid and
stir-fry again for 1-2 minutes. Cover tightly
and leave on a medium heat for a further 1-2
minutes. The cauliflower should now have a
brownish appearance. Repeat this process until
the cauliflower is a golden brown, taking care
not to burn it. Lower the heat, add the salt, chili
powder, ginger, turmeric, coriander, garam
masala, lemon juice and yogurt, if used. Mix
well, cover tightly and cook on a low heat until
the cauliflower is tender, about 10-15 minutes.
Serve sprinkled with the fresh coriander. (A
Taste of Kashmir)

Roast Turkey
9 lb turkey
1 green pepper, finely chopped
2 tsp ginger
2 onions, finely chopped
2 cups half-cooked brown rice
2 Tbsp vinegar
2 tsp turmeric
2 tsp black pepper
2 tsp garam masala
Preheat oven to 325F. Wash the turkey
and remove its skin. For the stuffing, mix
together the green pepper, ginger, onions, and
rice, 1/2 tsp vinegar and pack it into the bird.
Prepare a paste of turmeric, black pepper,
garam masala and the rest of the vinegar. Rub
it onto the bird. Cover with foil and bake in the
oven for 20 minutes for each pound. Baste
frequently with butter and the turkey's own fat.
Remove the foil to brown the turkey 20
minutes before taking it out of the oven.
(Creative Cooking with Spices)