Add to the 1/2 cup of water, the chili powder, coriander powder, amchur powder and tomato paste (if using). Mix together well and set aside.

Heat oil in deep fryer or large (non-coated) pan to 350 degrees and cook potatoes then cauliflower until cooked. Set these aside.

In a large skillet, large enough to hold all the ingredients, add about 5 tblsp of the oil you just used to fry your potatoes and cauliflower in. Turn the heat to medium/low and add in the cumin seeds.

After the seeds have had a chance to toast slightly, not blacken, about a minute, add in the ginger/garlic paste, tomatoes, chili pepper, onions and turmeric powder. Saute over medium heat until the tomato pieces break down into a mush or sauce (Masala) about 8-12 minutes.

Add the water/chili/spice mix into the pan and also add the salt into the mix, then rub the methi leaves between the palms of your hands, to break it up into the mix. Also add the coriander (Cilantro) leaves.

Dice onions, celery, and bell pepper into small pieces. Set aside.
Cut andouille into thin rounds. Set aside.
Coat shrimp in Tony Chacheres Creole Seasoning. Set aside.

Heat oil in large pot or dutch oven.
Add andouille sausage to pot and brown for approximately 5 minutes. Set aside.
Brown the shrimp on both sides, no longer then 5 minutes. Set aside.
Add onions, celery, and bell pepper to pot. Reduce heat to medium and cook for approximately 7 minutes, stirring and scraping bottom of pan to release bits of sausage from bottom of pot.

Add the chopped garlic and tomato paste and cook for 2 minutes, stirring occasionally.

Add the sausage, chicken stock, Kitchen Bouquet, seasoning salt, thyme, oregano, and Old Bay to the pot and bring to a boil.
Add the rice and return to a boil.
Cover and reduce to a simmer and cook 5 minutes. Add your shrimp in, finish cooking another 5-10 minutes or when the liquid disapears or rice is cooked.
Sprinkle the green onions and parsley over each serving for garnish. Enjoy!

Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
Add 2 tablespoons of butter to the oil and then add in the flour and cook over medium heat, stirring constantly, until brown, about 10 minutes.
Do not go too brown and burn the roux if your using butter.

Lower the heat to low heat and melt the remaining 3 tablespoons butter.
Add the onion, garlic, green pepper, and celery and cook for 10 minutes.

Add Worcestershire sauce, salt and pepper, to taste and the parsley (except the garnish parsley). Cook for 10 minutes, stir frequently.

Add the 4 cups chicken stock while whisking. Add the sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

Add the tomato paste and okra. Cover and simmer for 1 hour. Salt and pepper to taste.

Add the shrimp and cook for 3-4 minutes. Just before serving, add the green onions and chopped parsley.

Add olive oil to a medium low heated pan, add everything but the tomato paste and saute until soft and carmelized lightly, about 30 minutes. Stir in the tomato paste and heat for another 5 minutes.

Start a pot of salted water on boil for your pasta. In a medium saute pan, add the butter on med/low heat, when melted add the garlic and chilis (if your using them), saute for 4 minutes, add in the sundried tomato or the real ones if that is what you're using. saute for another 4 minutes. Add in the coconut milk and the tomato paste and the lemon grass powder. bring to a simmer and lower heat. Once the water is boiling add your pasta to it, occasionally check the pasta for doneness. My egg noodles were done at this point. Drain completely and return to the pot. Add your minced basil to the sauce stir and turn off the sauce after 30 more seconds. Pour over the pasta, mix well and serve immediately. Yum! I added a pinch of salt and served.

Toast the first 8 whole spices in a medium/low pan just until they are about to smoke or you can smell them.
Grind the spices, and when your done add to it the turmeric and paprika, mix together. Occasionally I will use a smoked paprika, especially when I crank the spice level up!

Mince the garlic and ginger, set aside.

Mix the tomato paste, chicken stock, white wine vinegar and sugar together and set aside.

Open the can of coconut milk and set aside.
In a large skillet (12-14"), at medium heat, add the olive oil and when warm, throw in the chopped onions and saute for 3 or 4 minutes.
Now add the minced garlic/ginger mix and saute for another 3 minutes.

Now stir in the spices, mix well and cook for about 1 minute
Now stir in the tomato paste, mix slightly, add the chicken stock, coconut milk, white wine vinegar and sugar and stir until mixed well.

If you wanted to add garbanzo beans, diced potatoes or meat, you can do so now.

Cook the sauce down on simmer, until it thickens, anywhere from 10 minutes to 30 minutes, depending on what you added to the mix.

For instance if I use boneless lamb cubes, I sear them, set them aside, and then add olive oil, the onions, after adding the meat back in at this stage, I cover with tinfoil (due to tougher meat, the lamb, being added), bring down the heat to simmer, then 30 minutes later I taste test, usually nice and tender at this point, I'll start the rice and spoon out any lamb fat that has risen to the top.

Serve with Basmati Rice and a side of Naan bread.