Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup coarsely chopped onion
• 2 teaspoons ground turmeric
• 1 pound tomatillos, husked, washed, quartered
• 3/4 pound okra, sliced 1/2-inch thick
• 2 large plum tomatoes, chopped
• 1 jalapeno, seeded, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro

Preparation

Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, about 5 minutes. Stir in tomatoes, jalapeno, ginger and water; season with salt. Simmer over low heat until okra is tender and most of liquid has evaporated, about 8 minutes. Add cilantro.

Judy Hevrdejs, Tribune Newspapers

Ingredients

• 2 pounds chicken thighs
• 3 tbsp. vegetable oil
• 1 med. onion, thinly sliced
• 2 cloves garlic, finely minced
• 1 one-inch piece ginger, peeled and minced
• 1 tbsp. curry powder
• 2 tbsp. water
• 4 c. chicken stock
• 1/2 tsp. salt
• 1 c. unsweetened coconut milk (optional)
• 1/2 c. cooked rice
• fresh cilantro

Preparation

Skin, bone, and cut the chicken thighs into bite-sized pieces. Heat the vegetable oil over medium-high heat in a soup pot. Add the onion and cook until golden brown, 7-8 minutes. Add the garlic, ginger, and curry powder, and cook for 30 seconds. Add the chicken and water and cook, stirring, until the chicken loses its raw color and the oil sizzles and pools around the meat, around 3 to 4 minutes. Stir in the chicken broth and salt. Bring to a boil, reduce the heat to medium, and simmer until the chicken is cooked through, 20-30 minutes. If using, stir in the coconut milk and simmer for 5 minutes more. Divide the rice among four bowls, ladle the soup on top and garnish with cilantro.

Joy of Cooking Calendar

Ingredients

• 1 cup plain yogurt
• 1 tablespoon smoked paprika
• 1 teaspoon curry powder
• 2 teaspoons garam masala
• 1 tablespoon soy sauce
• 2 teaspoons powdered ginger
• 3 pounds flank steak, cut into 3/4-inch-cubes
• 2 tablespoons ghee (clarified butter) or extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 tablespoon minced garlic
• 2 cinnamon sticks, roughly 2 inches each
• 3 bay leaves
• 2 small tomatoes, peeled, seeded and diced, or 1 small can tomatoes, drained
• Salt, to taste

Preparation

1. In a large bowl, combine the yogurt, paprika, curry powder, garam masala, soy sauce and ginger. Add the beef and turn to coat. Cover the bowl and refrigerate to marinate several hours or overnight.

2. When ready to cook, in a Dutch oven over medium-high, heat the ghee or oil. Add the onion and garlic, then saute until translucent, about 5 minutes.

3. Add the cinnamon sticks and bay leaves, and continue to cook until the onions brown, about another 5 minutes.

4. Add the beef, marinade and tomatoes. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, uncovered and stirring occasionally, for 20 minutes.

5. Reduce heat to a low simmer, cover and cook for another 40 minutes.

6. Remove the cinnamon sticks and bay leaves, then season with salt.

Nimala Narine

Ingredients

Raita:

• 1 cup plain whole-milk yogurt (preferably Greek-style)
• 3 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• 1 1/4 teaspoons finely grated lime peel
• Coarse kosher salt

Burgers and vegetables:

• 4 tablespoons olive oil, divided
• 1 1/4 cups chopped onion
• 2 tablespoons minced peeled fresh ginger
• 2 teaspoons coarse kosher salt, divided
• 2 teaspoons Madras curry powder
• 1 3/4 pounds ground lamb
• 3 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons cracked black pepper, divided
• 3 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices
• 6 green onions, trimmed
• 1 fresh poblano chile, quartered, seeded
• 6 small naans (about 6 inches long) or pita breads
• 1 large tomato, thinly sliced

Preparation

For raita: Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.

For burgers and vegetables: Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.

Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.

Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.

Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.

Bon Appetit, July 2008

Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 3 garlic cloves, minced
• 3 cups water
• 1 cup dried red lentils
• 3/4 teaspoon turmeric
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground ginger [OR: substitute these spices for 1-2 tbsp. Indian curry, such as Rogan Josh]
• 1 cup basmati rice, cooked according to package directions
• 2 plum tomatoes, seeded, chopped
• 1/4 cup chopped fresh cilantro
• 1 jalapeño chili, seeded, chopped (optional)

Preparation

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.

Bon Appetit, March 1999