From the LATimes:

Tantra’s Rogan Josh

Active Work Time: 40 minutes
* Total Preparation Time: 2 hours

Sanjay Dwivedi suggests serving
the rogan josh topped with raw onion and

accompanied by rice. Any
leftovers can be combined the next day for an instant


9 cloves garlic

1 (2 1/2-inch) piece ginger

1/2 cup oil

2 teaspoons cumin seeds

5 green cardamom pods

3 black cardamom pods

1 bay leaf

1 cinnamon stick

1 teaspoon whole cloves

1 teaspoon fennel seeds

2 pounds onions (about 3
onions), sliced

2 lamb shanks, each cut
in 4 pieces

2 pounds lamb leg meat,
cut in 2-inch pieces

1 cup water

1 teaspoon ground turmeric

1 teaspoon pure red chile

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tablespoons fresh tomato

1 teaspoon garam masala

Juice of 1 lemon

2 teaspoons sugar


Combine the garlic and ginger
with about 2 tablespoons of water in a small food

processor and process to
a paste. Set aside.

    To a
hot pan, add the oil and heat over high heat. Add the cumin seeds first

let splutter, then the green
cardamoms, black cardamoms, bay leaf, cinnamon

stick, cloves and fennel

    Add the
sliced onions and cook, stirring as needed, until golden brown, about 35

minutes. Reduce the heat
to medium-high, add the lamb shank pieces and cook 10

minutes. Add the diced lamb,
then lower the heat and gently simmer 45 minutes,

stirring often. Add the
water and the ginger-garlic paste and cook for 10

minutes. Add the turmeric,
chile powder, cumin and coriander. Cook 10 minutes,

then stir in the tomato
puree and garam masala. Continue cooking until the shank

meat is very tender, 20
minutes longer. Stir in the lemon juice and sugar, then

season to taste with salt.
Divide among 8 serving plates, making sure each

serving has a lamb shank

6 servings. Each serving:
482 calories; 161 mg sodium; 122 mg cholesterol; 29

grams fat; 5 grams saturated
fat; 15 grams carbohydrates; 40 grams protein; 3.01

grams fiber.


Chicken Mangalorean

Active Work Time: 35 minutes
* Total Preparation Time: 1 1/2 hours

This is from Surya restaurant.

2 cloves garlic

1 (1 1/2-inch) piece ginger

2 1/2 teaspoons oil, divided

2 onions, cut in fine dice

2 tomatoes, chopped

1 (4-inch) cinnamon stick,
broken in half

6 cardamom pods

10 whole cloves

1/2 teaspoon cumin seeds

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1 1/2 teaspoons salt

2 pounds boneless skinless
chicken thighs, cut in 2-inch pieces

1/2 (13.5-ounce) can coconut

1/2 cup water

1 teaspoon black mustard

4 to 5 small dried red chiles

15 to 20 fresh curry leaves

Combine the garlic and ginger
with about 1 tablespoon of water in a small food

processor and process to
a paste. Set aside.

1 teaspoon of oil in a Dutch oven over medium-high heat. Add the onions,

tomatoes, garlic and ginger
paste, cinnamon stick, cardamom pods, cloves, cumin

seeds, coriander, turmeric
and salt. Cook 10 minutes, stirring occasionally.

    Add the
chicken and stir to mix with the spices. Cook 15 minutes uncovered,

stirring occasionally, then
cover and cook 5 minutes. Add the coconut milk and

water. Cover and cook 10

heat the remaining 1 1/2 teaspoons of oil in a skillet over high heat

until very hot.Add the mustard
seeds (be careful, they’ll pop out of the

skillet), chiles and curry
leaves. The oil should be hot enough so the curry

leaves crackle and turn
black right away; the chiles should also turn black.

Cook no more than 3 minutes.
Pour this mixture into the chicken. Simmer 5

minutes longer.

6 servings. Each serving:
320 calories; 692 mg sodium; 99 mg cholesterol; 20

grams fat; 9 grams saturated
fat; 7 grams carbohydrates; 29 grams protein; 1.72

grams fiber.


Shrimp Vindaloo

Active Work Time: 20 minutes
* Total Preparation Time: 45 minutes

From Addi Decosta, former
owner of Chicken Madras in Hawthorne, now of Addi’s

Tandoor in Redondo Beach.

15 whole cloves, divided

1 teaspoon cumin seeds

2 (3-inch) cinnamon sticks,

6 cloves garlic, divided

10 small dried red chiles,
or more to taste

3/4 teaspoon turmeric

24 whole black peppercorns,

3/4 cup white vinegar

2 cups water

1 (1-inch) piece ginger

1 tablespoon oil

2 large red onions, minced

1 boiling potato, peeled
and cut into 2-inch chunks

2 pounds large shrimp, peeled
and deveined

2 teaspoons salt

2 teaspoons sugar

Place 9 cloves, the cumin
seeds, 1 cinnamon stick, 3 garlic cloves, the chiles,

turmeric, 18 peppercorns
and the vinegar in a blender. Blend on high speed until

as smooth as possible, about
4 to 5 minutes. Add the water and blend just to

combine. Set aside.

the remaining garlic and the ginger in a small food processor along with

about 1 tablespoon of water.
Process until a paste is formed. Set aside.

the oil in a large saucepan over high heat. Add the onions, remaining

cloves, remaining cinnamon
stick and remaining peppercorns. Cook, stirring

often, until the onions
have browned, about 15 minutes. Add the mixture from the

blender, the ginger-garlic
paste and the potato and continue to cook over high

heat until the mixture thickens
a bit and the potato is almost cooked through,

10 to 15 minutes. Add more
water if the curry thickens too much. Add the shrimp,

salt and sugar and cook
another 5 minutes, stirring, until the shrimp are cooked


4 servings. Each serving:
256 calories; 1,510 mg sodium; 276 mg cholesterol; 6

grams fat; 1 gram saturated
fat; 21 grams carbohydrates; 32 grams protein; 3.54

grams fiber.

Variation: Substitute 1 1/2
pounds boneless pork, cut into small cubes, for the

shrimp. Prepare the sauce
as for Shrimp Vindaloo, add the pork and cook over low

heat 1 hour. Cool and refrigerate
overnight. Reheat and serve. 4 servings.


Malai Kofta

Active Work Time: 20 minutes
* Total Preparation Time: 1 hour

From A-1 Produce and Veggie
Lovers Deli in Northridge.


1 carrot

1/8 cauliflower

6 ounces paneer cheese

2 tablespoons besan (chickpea

1/2 teaspoon cumin seeds

1/2 teaspoon ground coriander


1/4 teaspoon baking powder

Oil, for deep-frying

Very finely shred the carrot,
cauliflower and cheese. Combine with the besan,

cumin seeds, coriander,
salt to taste and baking powder in a bowl. Mix well,

mashing together by hand.
Divide into 8 portions and form each into a ball.

    Add 1
1/2 inches of oil to a saucepan and heat to 350 degrees. Add the balls

deep-fry until browned,
45 seconds. Set aside on paper towels to drain.


1 large onion, cut in pieces

2 tablespoons finely chopped

1 1/2 tablespoons finely
chopped ginger root


1/4 cup oil

3/4 teaspoon cumin seeds

1 teaspoon finely chopped
serrano chile

2 1/2 large tomatoes

1 teaspoon salt

Scant teaspoon pure red
chile powder

1/2 teaspoon ground coriander

1/2 teaspoon garam masala

1/2 teaspoon turmeric

3/4 cup heavy whipping cream

15 golden raisins

10 cashews

1 teaspoon dried methi (fenugreek)

Combine onion, garlic and
ginger in a blender; blend until pureed, adding about

2 tablespoons water to make
blending possible.

a skillet over high heat. Add the oil. When the oil is hot, add the cumin

seeds and fry a few seconds.
Add the blended onion mixture and the serrano chile

and fry well, stirring,
until the mixture thickens and dries out but is not

browned, about 10 minutes.

the tomatoes in the blender and add to the skillet. Rinse out the blender

with 1/3 cup water and add
to the skillet. Cook 10 minutes.

    Add the
salt, chile powder, coriander, garam masala and turmeric. Let this cook

at a boil until it deepens
in color and the oil rises to the surface, about 10

minutes. Add the cream and
1/3 cup water. Add the raisins and cashews. Rub the

methi leaves between the
palms of your hands to crush, then add to the skillet.

Taste for seasoning. Cook
another 5 minutes. Add the Kofta; simmer 5 minutes.

Thin with water or more
cream, if needed.

4 servings. Each serving:
487 calories; 896 mg sodium; 37 mg cholesterol; 38

grams fat; 9 grams saturated
fat; 30 grams carbohydrates; 11 grams protein; 4.18

grams fiber.