For the akhni stock: add all akhni stock ingredients to a saucepan. Bring to a boil for ten minutes then strain the mixture discarding the solids and reserve the akhni stock.

For the base gravy: pour the oil into a large heavy bottomed saucepan and heat over medium high heat until simmering.
Add the diced onions and fry, stir often for about 20 minutes until the onions are soft, lightly browned and translucent.
Add the bell peppers, celery, cilantro, carrot and cabbage and mix.
Fry for another five minutes and then add the ginger, garlic and all of the spices except for the turmeric.
Now add the tomatoes, chicken stock and just enough Akhni stock to cover the vegetables and simmer for about half an hour. Add more stock as needed.

After 30 minutes, remove the mixture from the heat and allow to cool slightly.

Using a handheld immersion blender blend until silky smooth, if you have one, otherwise, scoop the mixture in batches into a blender and blend until silky smooth, about three minutes per batch if using the blender. Add more Akhni stock if needed to achieve the proper consistency, it should roughly be the consistency of thin cream.
Once your sauce is smooth, melt the ghee in a frying pan and add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
Once it is simmering, turn down the heat and simmer for another 20 - 30 minutes.
Enjoy!
This can be stored in the fridge for up to three days or freeze in 3 cup portions for up to three months.

Sprinkle the yeast over the warm milk in a large bowl, stir and let stand about 5 minutes to dissolve. Add the egg, butter, sugar, vanilla, salt and lemon zest and beat until blended; small lumps of butter will dissolve with further mixing. Add 1½ cups flour and beat vigorously until smooth. Add enough of the remaining flour to make a soft but manageable dough.

Turn out onto a lightly floured surface and knead for 2 minutes, then let rest for 10 minutes. Resume kneading for another 7-10 minutes, or until the dough is smooth and elastic, sprinkling on additional flour to keep it from being too sticky.

Place in a greased bowl, cover and let rise until double in bulk.

Punch the dough down and on a floured surface, push, pat and roll it to an 8x16 inch rectangle. Using a sharp knife, cut into strips about ¾ inch wide and 8 inches long.

Form each strip into a loose knot. Let the beignets rise, about 30 minutes.

Heat at least 2 inches of oil to 365º . Fry 3 or 4 beignets at a time, turning them frequently until puffy and golden brown, 2-3 minutes total. Remove with a slotted spoon, drain on paper towels. Sieve a light dusting of powdered sugar over them while still warm.

Pre-heat oven to 350°F.
Mix all ingredients together, put into a greased or non-stick cake pan for 20 minutes or until a toothpick inserted into the center of the cake comes out clean.

Frost with a chocolate frosting, or cut the cake into two discs and frost the center cut portion of the cake first and replace with the top disc and frost again!

Rinse the Jasmin rice three times in cold water, rubbing the rice against itself with your hands will help to rub off the starch, so your rice doesn't clump up and is separate and fluffy. Add the rice to a sauce pot and cover with cold water 1/4 inch over the top of the rice. And a pinch of salt. Bring to a boil, lower heat to the lowest simmer and cover for 8 minutes. Then remove from heat and fluff with a fork. If for any reason you still have water in your rice, turn up the heat and boil it off.
Turn off the heat leave the cover on until serving.

Cut the chicken thighs into bite size pieces. Coat the chicken pieces in Tony's Creole Spice.

Mix together the flour, corn starch and panko bread crumbs. Coat the chicken pieces, pressing the panko mix into the chicken pieces.

Set aside until the oil reaches 375. The temperature will fall sometimes 60 degrees, if you can maintain around 325-350, once the chicken cools the oil down after you first drop it into the oil. Depending on your "bite size", fry them from 3-4 minutes each batch. Fry the chicken in 3 batches, once they are all crispy. Set aside.

In a fry pan, heat the butter over med/low heat. Add both of the minced Thai and red peppers and a pinch of salt. Cook until the peppers are just about soft, about 3-4 minutes. Add the chopped mango and turn off the heat. Add the honey, set aside. Mix the crispy chicken into the pepper honey mixture.

Serve over Jasmin rice.

Put all the ingredients in a blender and puree.

Sprinkle the chicken with some extra cinnamon, then add the blended marinade, coat the chicken well, cover for 4 hours. Tastes best when you grill them, but you can bake them also.

The marinade keeps up to 3 weeks in the refrigerator.

Put the beef in the freezer for 45 minutes, this makes it easier to cut thin consistant slices.

Remove the hard parts of the lemongrass and cut into small circles, chop up the shallot and garlic, add the lemongrass, shallot and garlic to the food processor and to this add the sugar and fish sauce and process, while processing add the 2 tblsp of vegetable oil. Pour the marinade into a large bowl or container. Cut the beef into 1/8th inch thin slices, be cinsistant with the thickness. Add them to the marinade and miz them in so all sides of the beef slices are coated. Cover and refrigerate for 1 hour or up to 12 hours.

This beef is best cooked on a very hot grill 1-2 minutes per side depending on how hot is is. Remember there is sugar in the marinade and it will get black if your cooking it too long, whether it's on the grill or in a hot pan.

Serve with noodles or rice or use in banh mi sandwiches.

Add the minced garlic to a food processor and then the three egg yolks and lemon juice, turn the processor on high and once the yolks are mixed up start to drizzle the oil in very slowly and sparsely at first, once the mayo starts to come together you can increase the stream of oil, but still slowly. Once the oil is finished you should have a creamy may, now add in the sweetened condensed milk and the salt. Lasts about a week covered in the refrigerator.

Bring a large pot of water to a rolling boil and salt it generously. Add the cubed eggplant and boil for about 10 minutes, or until the eggplant is very tender. Drain and let cool to the touch.

Squeeze the excess water out of the eggplant and place it in a large mixing bowl. Add the cheeses, eggs, garlic, parsley, plenty of black pepper, and a big pinch of salt. Add about half of the bread crumbs and begin mixing the ingredients by hand.

Continue to add more bread crumbs until the mixture is soft and moldable, but not too wet or sticky. The amount of breadcrumbs needed will vary, so trust your judgment.

Fill a deep pan with about 1 inch of vegetable oil and heat over med/high heat. Meanwhile, form the meatball mix into about 15 polpette. Form them into balls about 1½ to 2 inches in diameter. Dust the polpette in bread crumbs.

Once the oil is at 350°F., working in batches, carefully drop the eggplant polpette into the pan, like anything deep fried, don't overcrowd the pan, I fried 4-6 at a time. Turn them frequently and fry until browned on all sides, about 3 minutes in total. Remove to a paper towel to drain.

Serve the polpette warm and fresh. Buon appetito!