2 cups corn kernels, cooked
2 medium avocados, peeled, pitted and chopped
1/4 medium red onion, chopped
1 tablespoon olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 chipotle pepper, minced
1/4 teaspoon sugar
2 tablespoons fresh cilantro, chopped

1. Combine corn, avocado and onion in a bowl.
2. Combine oil, lime juice, cumin, chipotle and sugar in a separate bowl.
3. Pour dressing over salad and toss to combine. Garnish with cilantro to serve.

Makes 4 servings

4 chicken legs, thighs attached
2 medium plums, peeled, pitted and chopped
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons soy sauce
1/4 cup orange juice
2 tablespoons white wine vinegar
1 tablespoon honey
1 green chili, minced
1-1/2 teaspoons ginger puree
1/2 teaspoon dry mustard
1/2 teaspoon salt

1. Combine plums, garlic, sesame oil, soy sauce, orange juice, vinegar, honey, chili, ginger, mustard and salt in a food processor, blending until smooth.
2. Place mixture into a saucepan over medium-high heat, bringing to a boil. Reduce heat to a simmer and reduce by half, stirring occasionally.
3. Allow the marinade to cool. Prick the chicken several times with a fork, then place in a dish covered with 3/4 of the marinade. Refrigerate for at least an hour, turning once.
4. Preheat oven to 450 degrees with a roasting pan with an oiled rack inside of it.
5. Place the chicken on the rack of the roasting pan and roast until cooked through to the center, about 30 minutes.
6. Brush remaining 1/4 of marinade over chicken and roast for an additional 5 minutes. Allow meat to rest for a few minutes and garnish with lime wedges dusted with cayenne pepper.

Makes 4 servings

1 pound yellow string beans
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
1/2 teaspoon saffron
3/4 cup coconut milk
1/4 cup chicken broth
1 green chili, finely chopped
1/4 cup fresh cilantro, chopped
water

1. Bring a large pot of water to a boil and steam string beans until crisp-tender. Rinse under cold water to prevent further cooking.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Stir in the garlic and saffron and fry until the garlic is fragrant.
3. Add the coconut milk, chicken broth and chili to the sauce. Continue cooking, stirring occasionally, until thick and yellow.
4. Toss beans with the prepared sauce. Garnish with cilantro to serve.

Makes 4 servings

8 boneless, skinless chicken thighs, about 2 pounds
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon ginger puree
3 green chilies, chopped

1/2 cup shredded unsweetened coconut
16 dried red chili peppers
8 whole cardamom pods
4 whole cloves
1 cinnamon stick
1 tablespoon coriander seed
2 teaspoons cumin seed
1 teaspoon fennel seed
1/2 teaspoon black mustard seed
1 teaspoon turmeric
1/2 teaspoon dried thyme
1/2 teaspoon ground mace
1/2 teaspoon fenugreek
1/4 teaspoon ground nutmeg
1 tablespoon roasted peanuts

2 tablespoons vegetable oil
1 large onion, sliced
1 tablespoon tomato paste
2 cups water
salt and pepper

1. Combine lemon juice, garlic, ginger and chilies and marinade chicken overnight.
2. Heat a large skillet over medium heat. Toast coconut in the skillet until golden brown, being careful not to burn, then transfer to a mortar and pestle.
3. Continue toasting the whole spices separately until fragrant and slightly darkened and add them to the coconut. When all of the spices have been added, grind to a fine powder with the peanuts and a pinch of salt and pepper.
4. Meanwhile, heat oil in a large saucepan over medium-high heat. Add onions and a pinch of salt and fry, stirring occasionally, until they're a deep brown color.
5. Remove chicken from the marinade and add to the saucepan. Brown in batches, then return all the chicken to the pan.
6. Reduce heat to medium and add the ground spices. Stir to combine and fry until fragrant.
7. Add the tomato paste and water and reduce heat to a simmer. Cook until meat is tender and sauce is thick, about an hour.
8. Season with salt to taste and serve with cooked basmati rice or with pita bread and yogurt.

Makes 6 servings

1 cup flour
1/4 teaspoon salt
1 tablespoon vegetable oil
1/3 cup warm water

1 pound potatoes, peeled and cubed
6 scallions, chopped
2 green chilies, seeded and minced
1/4 cup fresh cilantro, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
salt
deep fryer

1. Combine flour and salt in a bowl with a fork, then work in oil until fully incorporated like fine crumbs.
2. Gradually add the warm water and blend with a fork until the dough just comes together. You may need more or less water.
3. Transfer the dough to a floured surface and knead until smooth and elastic. Set aside to rest while preparing the filling.
4. Place potatoes in a large pot of water and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender.
5. Drain potatoes and allow to cool to the touch. Mash potatoes with scallions, chilies, cilantro, cumin and cayenne. Season with salt to taste.
6. Divide the dough into 6 equal portions and roll into balls. Roll out one ball on a floured surface to make a flat 6" circle.
7. Cut the circle in half and place one half in front of you. Fold one edge of the cut to the middle of the circle, then fold the other corner over to make a triangular shape. Gently press to seal the edges, leaving the rounded side open.
8. Spoon about 2 tablespoons of the potato mixture into the opening of the triangle. Seal the rounded edge and repeat with remaining dough and filling.
9. Heat deep fryer to 350 degrees. Fry samosas in small batches until golden brown, flipping once, about 1 minute per side.

Makes 6 servings

1 pound ground lamb or lean beef
1/4 cup dried split peas
1/2 medium onion, minced
4 cloves garlic, crushed
3 whole cardamom pods
1 cinnamon stick
2 whole cloves
3 dried red chilies
3/4 teaspoon salt
1 cup water
1 egg
1 tablespoon lemon juice
1/2 cup fresh cilantro, chopped
deep fryer

1. Combine meat, split peas, onion, garlic, cardamom, cinnamon, cloves, chilies, salt and water in a large pot over medium-high heat. Bring water to a boil, then reduce heat to a gentle simmer. Cook uncovered until all of the water has evaporated and split peas are cooked.
2. Remove meat mixture from the heat and allow to cool enough to handle. Transfer to a food processor and process until smooth and soft.
3. Transfer mixture to a bowl and combine with egg, lemon juice and cilantro. Form meat into patties about 2" wide.
4. Heat deep fryer to 350 degrees. Fry patties in small batches, flipping once, until the outside is crisp and brown.
5. Serve with pita bread, Raita, tomatoes and onions.

Makes 4 servings

1 tablespoon butter
1 pound stew beef, cubed
2 Hungarian sausages, sliced
1 large onion, chopped
1 large green pepper, chopped
1 red chili, chopped
3 cloves garlic, crushed
1-1/2 teaspoons paprika
1 tablespoon tomato paste
1 cup beef broth
2 teaspoons butter
2 teaspoons flour
4 tablespoons sour cream
salt and pepper

1. Heat a large pot over medium heat. Melt the butter and brown the stew beef in batches. Remove and set aside.
2. Fry the sausage, onion, green pepper and chili pepper until the vegetables are tender.
3. Stir in the garlic, paprika, tomato paste and beef broth, then re-add the beef. Reduce heat to a simmer and cook until tender, about an hour.
4. When meat is tender, melt remaining butter in a small saucepan and whisk in the flour. Add a few ladles of the simmering liquid to make a thick sauce, then use this to thicken the beef mixture.
5. Season with salt and pepper to taste. Add cayenne for a spicier goulash. Serve with sour cream.

Makes 4 servings

3 tablespoons extra virgin olive oil
1 small onion, sliced
2 red chilies, chopped
4 cloves garlic, crushed
1 teaspoon ginger puree
6 whole cloves
4 whole star anise
2 teaspoons turmeric
1 small cinnamon stick
2 boneless, skinless chicken breasts, cubed
1-1/2 cups canned diced tomatoes, with juice
2 tablespoons brown sugar
salt

1. Heat olive oil with onions in a large skillet over medium heat. Continue frying until the onions are tender and browned, then add the chilies, garlic, ginger, cloves, star anise, turmeric and cinnamon stick. Fry for another minute.
2. Stir in the chicken breasts and tomatoes and cook uncovered until half the liquid has evaporated and the chicken is cooked.
3. Stir in enough brown sugar to bring out the flavor of the spices and make the sauce mildly sweet and season with salt to taste. Serve with rice, naan or potatoes.

Makes 4 servings

1 cup broccoli flowerets
1/2 cup green beans, chopped
1 teaspoon sesame oil
1 stalk celery, chopped
1/2 cup cabbage, grated
3 cloves garlic, sliced
1 medium boneless, skinless chicken breast, sliced
2 cups chicken broth
2 tablespoons soy sauce
8 ounces Udon noodles
5 ounces bamboo shoots
2 red chilies, halved
4 scallions, chopped
water

1. Bring a large pot of water to a boil and steam the broccoli and green beans until bright green. Transfer to ice water to prevent further cooking.
2. Meanwhile, heat a large pot over medium-high heat and add the sesame oil, celery, cabbage and garlic. Fry slightly for a minute, then add the chicken, broth, soy sauce and chilies.
3. Bring the broth to a boil, then reduce heat to a simmer and cook chicken fully.
4. Stir in noodles, bamboo shoots, broccoli and green beans. Warm vegetables through, then ladle into bowls and garnish with scallions.

Makes 4 servings

1 tablespoon vegetable oil
1 stalk celery, chopped
1 small leek, chopped
1 tablespoon ginger puree
2 stalks lemongrass, minced
5 cloves garlic, chopped
2 red chilies, chopped
1 tablespoon ground coriander seed
2 medium boneless, skinless chicken breasts, cubed
4 cups chicken broth
2 cups coconut milk
2 scallions, chopped
3 tablespoons mint, chopped
4 teaspoons chili oil
salt or fish sauce

1. Heat vegetable oil with celery, leek, ginger, lemongrass, garlic, chilies and coriander seed over medium heat.
2. Sweat until celery is tender, then add the chicken and broth. Bring to a boil.
3. Cover and reduce heat to a simmer until chicken is cooked through to the center, about 30 minutes. Season to taste with salt or fish sauce.
4. Stir in the coconut milk and heat through, then ladle into bowls. Top with scallions, mint and a drizzle of chili oil to serve.

Makes 6 servings