Recipes by their Ingredients


  • Aloo Gobi

    Aloo Gobi
    Aloo Gobi
    (Serves 6-8)
    1 tblsp Red Chili Powder
    1 tblsp Coriander Powder
    1 tsb Tomato Paste, OPTIONAL
    1 tblsp Amchur (Mango) Powder
    3/4 tblsp Cumin Seeds
    1/2 tblsp Garam Masala
    1 tblsp Ginger, minced, mix with garlic to form a paste
    1 tblsp Garlic, minced, mix with ginger to form a paste
    3 tblsp Methi Leaves (Fenugreek Leaves)
    1 tsp Turmeric Powder
    1 tblsp Coriander (Cilantro) Leaves, chopped
    1 head Cauliflower, cut into medium florets
    4 Russet Potatoes, peeled, cut into large diced squares (1" x 1"),
    (let them sit in a bowl of water to keep them from discoloring, after they are cut)
    1/2 Serrano chili, finely minced, OPTIONAL, omit if you don't want the 'heat'.
    1 Roma Tomato, finely minced
    1/2 Onion, white, yellow or red, finely minced
    2-4 cups Vegetable Oil, for frying
    1/2 cup water
    1 tblsp salt

    NOTES: If you prep all the ingredients and then fry the potatoes and cauliflower in advance, the recipe will only take 15 minutes to complete. If you add frozen peas when you add the cauliflower and potatoes you have a dish called: Aloo Gobi Mattar.

    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) 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.

    Now add the potatoes and cauliflower, that were deep fried, into the mix and mix until the vegetable are well coated, bring to a simmer. I like to cook the liquid down to a thick gravy or until there's almost no water left. (It's up to you, some prefer a gravy style finish or like myself a dryer version). Finish by sprinkling the Garam Masala over the top. Serve.


  • Chicken Corn Chowder

    Chicken Corn Chowder
    Chicken Corn Chowder
    (Makes about 1 gallon)
    3 slices of bacon, raw
    1 tsp thyme
    3 tblsp flour (not heaping)
    4 cups chicken stock
    3/4 cups of milk
    1 + 1/4 cups cream (strain it)
    1/2 tsp black pepper
    4 boneless, skinless, breasts of grilled chicken (I grill mine with olive oil, salt, pepper and cayenne)
    3 ears of sweetcorn (cut off cob and then blanch)
    2 cups diced potato (blanched)
    NOTES: Because the potatoes were blanched you don't have to worry that they'll fall apart in the soup!

    Fry bacon in large sauce pot, (the one your using to make the soup), until crisp. Remove bacon and set aside for breakfast tomorrow. Over medium high heat add the thyme then flour to the bacon fat stir for three minutes.

    Then add a little chicken stock at first, whisking, add more until finished. Bring to a low simmer for 5 minutes.

    Add milk and cream, cayenne and black pepper, stir and bring to a simmer for 5 more minutes.

    Dice the chicken into a size equal of the potato cubes. Now add the diced blanched potato, corn and chicken to the soup and simmer 5 more minutes.

    Taste! Adjust seasoning if needed.


  • Latkes

    (Serves 4-6)

    2 medium russet potatoes (or 3-4 white potatoes), peeled and shredded
    ½ yellow onion, shredded
    3 tblsp matzo meal
    1 egg
    black pepper to taste
    ½ to ¾ cup vegetable oil
    OPTIONAL: ¼ cup sour cream


    Shred the onion first, once shredded squeeze the liquid out using your hands or a sieve.

    Now shred the potatoes while you can squeeze some excessive juice from the potatoes do not squeeze them all out of juice, you want some to stay with the potatoes.

    Mix the onion, potato, egg, salt, pepper and matzo meal together.

    Heat up a medium fry pan to medium add the oil and bring to temperature.

    Add about 4 ounces of the latke batter to the fry pan in even, thin pancakes. Fry until golden on both sides, about 1-2 minutes.

    Set them on paper towel to drain the excess oil, serve with a dollop of sour cream and a sprinkling of chives or parsley.


  • Twice Baked Potato

    Twice Baked Potato
    Twice Baked Potato
    (Serves 8)
    8 Bakers Potatoes (Huge ones!)
    3 cups of mixed shredded cheese (I used cheddar and jack)
    1½ cups sour cream
    1 tblsp salt
    3/4 tblsp fine black pepper
    2 cups shredded carrot, (saute in 1/2 lb -[2 sticks]- butter + 7 minced garlic cloves)
    Optional: 6 slices of bacon, cooked and crumbled

    NOTES: You can save the tops of the potatoes that you cut off for spicing and then a quick fry in hot oil for potato skins (top with cheese and/or sour cream and bacon! You can also substitute broccoli for carrots.)

    Arrange the potatoes on a sheet pan and poke them 3 times, on top, with a fork. Bake at 350º for 2 and ½ hours. Let them cool for 10 minutes (essential) then while they are still hot, cut off the top 1/5 of the potato and scoop out the flesh into an extra large bowl, leaving ¼ inch around the insides of the potato so it holds its shape. Repeat with all the potatoes.

    Mix the cheeses and sour cream into the potatoes along with the salt and pepper and carrot mixture. Mash until well blended. Always, taste and adjust mix for salt content. Now repack the potato shells. (at this stage you can refrigerate them for use later, up to 3 days)

    Bake at 350º for 20 minutes.