Vegetable Tikka Masala

1 cup Plain Yogurt
1 Lemon, juiced
Ginger root, 1 inch chopped
2 Onions, chopped
3 Garlic cloves, chopped
1-1/2 tsp. Turmeric Powder
1 tsp. Cinnamon powder
1 tsp. Red chilli powder
2 tsp. Coriander powder
2 tbsp. Butter or ghee
Fresh Vegetables (Suggested: Mushrooms, peas, carrots, cauliflower, potato. Can use other vegetables too) 2 cups
20 Cardomom pods
1/2 cup Coriander leave
Salt and pepper to taste





Combine the yoghurt and chopped ginger, garlic and onions into a blender. Blend until smooth.Then add the lemon juice, salt and Pepper. Lightly mix. Next, add the spices but stopping before you get to the cardomom pods. Blend all the spices until nicely mixed. Add a few of the fresh coriander leaves and again mix until lightly blended. (At this stage this will smell fantastic). Add the butter or clarified butter to a pre-heated slow cooker or large pot. Melt until the butter or clarified butter starts slightly bubbling. Add blended ingredients. Take the cardomom pods and add to the sauce. Cardomom pods have a sharp taste and could surprise you with a sudden zingy flavor during the meal. To avoid that, powder these pods before adding them to the sauce. Add the two cups of vegetables and mix lightly. Add the rest of the Coriander leaves. If cooking in a slow cooker, set to "low" and leave for about 6 hours. If using the pot to cook, keep on low heat until the mixture bubbles and the vegetables are to your liking.

Serve hot with rice and naan bread

Crawfish Pasta Salad

1 bag 12 ounce size of rotini pasta
1 pound crawfish tails
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup ketchup
Zatarain's crab boil
Tabasco (to taste)
Salt (to taste)





Boil the rotini noodles according to package directions. Drain and set aside. In a separate pot, season water with crab boil and add crawfish. Bring to a boil, remove from heat. Let the crawfish soak in the seasoned water. This way the crawfish can absorb more flavor. Drain before combining with other ingredients.

In a glass bowl, make a dressing with the mayonnaise, ketchup and Tabasco. Toss in the noodles, celery, and crawfish. Serve warm or refrigerate and serve cold.

5/2009

Spicy Coleslaw

1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper




Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

6/2008 - Tyler Florence