Mulled Cider

Mulling Spices


Simmer at least 20 minutes and enjoy

Indian Dinner

Marinate some Shrimp This had Lemon juice, Brown Sugar, Salt, Cilantro, Garlic, Olive Oil and Chili powder If I remember correctly...

Fry some cumin seeds and cloves in oil til seeds start to sputter. Add 1 large sliced onion and 1 large cubed potato, fry some more. Add some turmeric and salt with rinsed basmati rice and rinsed red lentils, fry some more. Add water, bring to boil and simmer. (Oh yeah, soak rice first, 15 minutes or so, or it will be crunchy since it doesn't cook as fast as the dhal)

Grill Shrimp on a bed of sliced Onions, sliced Tomatoes and sliced Peppers. (all I could find were Seranos, not quite the same but nice heat...) Basting every so often with marinade


Serve it up with a nice herb and mixed green salad and the beverage of your choice.

Tandoori Chicken with Jeera rice, Mint Raita and Naan

Well, I went on an kick this weekend and thought I would put on a little SARGAM by Pandit Tarun Bhattacharya and cook up a little tasty Indian dinner.

Lets start with the Tandoori to get it marinating. This is a little complex so I will just go over it quickly. you can find many recipes online.

combine garlic gloves, fresh ginger, hot green or red chilies, peppercorns, coriander seeds, cumin seeds, cardamom pods, cloves, bayleaf, cinnamon add plain unsweetened notfat organic greek style yogurt and marinate 2-24 hours. Remember eating is about your eyes and most people like Tandoori red so hit a little red food coloring in there... Tandoori tastes way better when you actually grill it. Try to replicate the high heat of the Tandoor without killing your chicken.

For the Mint Raita mix yogurt with a little water, add 1 small onion chopped finely, some salt and 1/tsp mint sauce. garnish with chopped fresh mint leaves.

Don't forget the Naan! brush with melted butter or preferably Ghee if you have it.

Now whip up some Jeera rice. I got this recipe out of Ismael Merchants wonderful Passionate meals.

1 1/2 cups Basmati rice, 3 tbsp Vegetable oil, 1 tsp cumin seeds, 2-2" Cinnamon sticks, 4 Cloves, 1/4 tsp salt. First you bloom the spices slowly in the oil making sure they don't scorch and then you boil the rice. Real simple, Real tasty.

I served this all with onion and tomato slices and a nice Pale Ale