Vietnamese Bananas 3 tablespoons shredded coconut (unsweetened) 3 tablespoons b.u.t.ter 3 tablespoons brown sugar 1 tablespoon grated ginger Grated zest of 1 orange 6 bananas, peeled and sliced in half lengthwise 4 tablespoons lime juice 6 tablespoons orange liqueur 3 teaspoons toasted sesame seeds 1. Heat a small nonstick pan over high heat. Add the coconut and cook, stirring constantly, until golden brown. Remove the coconut from the pan and set aside.

2. In a large saute pan, melt the b.u.t.ter over medium-high heat. Stir in the brown sugar, the ginger, and orange zest. Place the bananas in the pan, cut-side down, and cook for 1 to 2 minutes or until the sauce starts to become sticky. Turn the bananas over to coat in the sauce. Place the bananas on a heated serving platter and cover with aluminum foil.

3. Return the pan to the heat and thoroughly stir in the lime juice and the orange liqueur. Using a long-handled match, ignite the sauce. Allow the flames to die down and then pour the sauce over the bananas.

4. Sprinkle the bananas with the toasted coconut and the sesame seeds. Serve immediately.

Serves 6 This dessert is a take-off on Bananas Foster, the simple yet spectacular tableside dessert made famous in the 1960s and the 1970s along with cherries jubilee!

Basic Vietnamese Chili Sauce 2 dried red chilies, stemmed, seeded, and soaked in hot water until soft 2 cloves garlic, minced teaspoon brown sugar 2 tablespoons fish sauce 1 tablespoon rice wine vinegar 1 tablespoon lemon juice Using a mortar and pestle, grind together the dried chilies and the garlic to form a rough paste. Stir in the sugar until well incorporated. Stir in the remaining ingredients.

Yields approx. cup This Vietnamese chili sauce differs from most Thai hot sauces with its use of dried chilies instead of fresh, yielding a smokier, somewhat softer flavor. Brown sugar also has a mellowing effect.

Chilied Coconut Dipping Sauce cup fresh coconut juice 1 teaspoon rice wine vinegar 1 teaspoon sugar 1 serrano chili, seeded and minced 2 cloves garlic, minced 1 tablespoon lime juice 2 tablespoons fish sauce 1. Bring the coconut juice, rice wine vinegar, and sugar to a boil in a small saucepan. Remove from heat and allow the mixture to cool to room temperature.

2. Stir in the remaining ingredients.

Yields approx.[image] cup cup This Vietnamese dipping sauce goes especially well with shrimp and fish.

Tropical Fruits with Cinnamon and Lime Zest and juice of 6 limes 3 tablespoons honey teaspoon sesame oil 1 teaspoon cinnamon Pinch of salt 6 cups of tropical fruits, such as mango, papaya, bananas, melons, star fruit, kiwi, etc., (anything really) cut into bite-sized pieces 1. Combine the lime zest and all but about[image] of the lime juice in a small bowl. Slowly drizzle in the honey, whisking to form a smooth mixture. Whisk in the sesame oil, cinnamon, and salt. Adjust flavor to your liking with more lime juice if necessary. of the lime juice in a small bowl. Slowly drizzle in the honey, whisking to form a smooth mixture. Whisk in the sesame oil, cinnamon, and salt. Adjust flavor to your liking with more lime juice if necessary.

2. Place the fruit in a large serving bowl. Pour the cinnamon-lime dressing over the fruit, toss to combine, and let rest in the refrigerator for 15 minutes before serving.

Serves 612 Typical in many Asian fruit concoctions, salt is added to this cinnamon-lime sauce to balance sweetness. If you can't adjust your Western palate to this juxtaposition of flavors, just leave out the salt.

Potato Samosas For the crust: 1 cups all-purpose flour teaspoon salt 4 tablespoons b.u.t.ter, at room temperature Ice water Vegetable oil for deep frying For the filling: 1 pounds russet potatoes, peeled 1 tablespoon ghee (see note) or oil 2 teaspoons mustard seeds teaspoon turmeric teaspoon chili powder pound sweet peas, thawed if frozen 1 teaspoon salt 2 jalapenos, seeded and thinly sliced 3 tablespoons chopped mint Lemon juice to taste 1. To make the pastry crust: In a large bowl, sift together the flour and the salt. Using a pastry cutter, cut the b.u.t.ter into the flour mixture.

2. Add the ice water, 1 tablespoon at a time, until a firm dough is achieved. You will probably use 5 to 6 tablespoons of water total. Knead the dough for approximately 5 minutes or until it is smooth and elastic. Place the dough in an oiled bowl, cover with plastic wrap, and set it aside while making the potato filling.

3. To make the filling: Bring a large pan of water to a boil. Add the potatoes and cook until quite tender. Drain the potatoes and allow them to cool until they are easy to handle. Cut them into a small dice; set aside.

4. In a large skillet, heat the ghee over medium-high heat. Add the mustard seeds and saute until the seeds begin to pop. Stir in the turmeric and the chili powder; cook for 15 seconds. Stir in the potatoes, peas, salt, and jalapeno slices. (It is okay if the potatoes and the peas get a little smashed.) Remove from heat, stir in the mint and lemon juice to taste, and set aside.

5. Roll the pastry until it is quite thin ([image]-inch thick). Cut approximately ten 6-inch circles from the dough. Cut each circle in half. Place a heaping tablespoon of filling in the center of each half circle. Dampen the edges of the dough with cold water, fold the dough over on itself to form a triangle, and seal firmly.

6. To fry, add approximately 3 inches of vegetable oil to a large saucepan. Heat the oil over high heat until very hot, but not smoking. Add the samosas to the hot oil a few at a time and deep-fry until golden brown. Using a slotted spoon, remove the samosas to a stack of paper towels to drain.

7. Serve the samosas with Tamarind Dipping Sauce (see recipe on page 274).

Yields 20 samosas Samosas are a good introduction to Indian cuisine, because although they are filled with unusual spices, their main ingredient is potato-a very comforting food no matter how it's prepared.

[image]Ghee Ghee is another name for clarified b.u.t.ter. It is simple to make. Simply melt a quant.i.ty of unsalted b.u.t.ter in a heavy saucepan. Bring it to a boil and let it simmer for 15 to 20 minutes or until the solid milk particles rise to the top and begin to brown. Remove the b.u.t.ter from the heat and strain it through cheesecloth. Ghee may be stored at room temperature for up to 1 week in an airtight container.

Chapati 3 cups whole-wheat flour 1 teaspoons salt 1 tablespoon ghee or oil 1 cup lukewarm water 1. In a large mixing bowl, stir together 2 cups of flour and the salt. Add the ghee and, using your fingers, rub it into the flour and salt mixture.

2. Add the lukewarm water and mix to form a dough. Knead the dough until it is smooth and elastic, about 10 minutes. (Don't skimp on the kneading; it is what makes the bread tender.) 3. Form the dough into a ball and place it in a small, oiled bowl. Cover tightly with plastic wrap and let it rest at room temperature for at least 1 hour.

4. Divide the dough into golf b.a.l.l.sized pieces. Using a flour-covered rolling pin, roll each ball out on a flour-covered surface to approximately 6 to 8 inches in diameter and[image] -inch thick. -inch thick.

5. Heat a large skillet or griddle over medium heat. Place a piece of dough on the hot surface. Using a towel or the edge of a spoon, carefully press down around the edges of the bread. (This will allow air pockets to form in the bread.) Cook for 1 minute. Carefully turn the chapati over and continue cooking for 1 more minute. Chapatis should be lightly browned and pliable, not crisp. Remove the bread to a basket and cover with a towel. Repeat until all of the rounds are cooked.

[image]Asian Bread Unlike in Thailand and most other Southeast Asian countries, bread is an integral part of the Indian diet. Most are not leavened and are made in individual servings, not in loaves.

Serves 68 Chapati is a simple griddle bread with a Muslim heritage.

Mulligatawny Soup 3 pounds chicken wings 4 whole cloves 2 medium onions, peeled 3 cloves garlic, peeled 1 jalapeno, seeded and sliced 1 (1-inch) cinnamon stick 2 teaspoons whole peppercorns 5 cardamom pods, bruised 2 tablespoons ground coriander 1 tablespoon ground c.u.min 2 teaspoons salt 1 tablespoon vegetable oil 812 fresh curry leaves 6 cups chicken broth 1 (14-ounce) can coconut milk Lemon juice to taste 45 cups cooked rice 1. Place the chicken wings in a large soup pot. Cover the chicken with cold water.

2. Stick the cloves into 1 of the onions and place the onion in the pot with the chicken.

3. Add the garlic, jalapeno, cinnamon stick, peppercorns, cardamom, coriander, c.u.min, and salt; bring the mixture to a boil, reduce to a simmer, and cook for 2 to 3 hours.

4. Let the stock come to room temperature. Remove the chicken pieces from the broth and cut the meat from the bones. Set aside the meat.

5. Strain the broth.

6. Thinly slice the remaining onion.

7. In a large saute pan, heat the oil over medium-high heat. Add the onion slices and saute until translucent. Add the curry leaves and the broth. Bring to a simmer and let cook for 5 minutes.

8. Add enough water to the coconut milk to make 3 cups of liquid. Add this and the reserved meat to the broth. Heat the soup, but do not let it boil. Season to taste with additional salt and a squeeze of lemon juice.

9. To serve, place approximately cup of cooked rice in the bottom of each bowl. Ladle the soup over the rice.

Serves 810 I don't think you can find an Indian restaurant in the United States that doesn't serve this famous soup. It was first developed about 200 years ago in Madras and comes in vegetarian and meat versions.

Tandoori Chicken 4 skinless chicken b.r.e.a.s.t.s 4 skinless chicken legs teaspoon saffron threads cup plain yogurt 1 tablespoon grated ginger 2 small garlic cloves, minced 2 teaspoons salt [image]teaspoon chili powder 2 teaspoons paprika 1 teaspoons Garam Masala (see recipe on page 273) 2 tablespoons ghee, melted 1. Using a small, sharp knife, make 3 to 4 (-inch-deep) slits in each piece of chicken. Set aside in a bowl large enough to hold all of the pieces.

2. Place the saffron in a small saute pan over medium heat and toast for approximately 30 seconds. Place the saffron on a small plate and allow it to cool and crumble.

3. Stir the saffron into the yogurt.

4. Grind together the ginger, garlic, garlic, salt, chili pepper, paprika, and garam masala. Stir the spice mixture into the yogurt.

5. Pour the yogurt over the chicken, making sure that all of the pieces are coated. Cover and marinate overnight, turning the pieces in the marinade every so often.

6. Preheat the oven to 450 degrees.

7. Add the ghee to a roasting pan large enough to hold al of the chicken pieces. Add the chicken, breast side down. Spoon some of the ghee over the pieces. Roast for 10 minutes. Turn the pieces over, baste again, and continue roasting for 5 minutes. Turn them again and roast for an additional 5 minutes. Turn 1 last time (b.r.e.a.s.t.s should be up); baste and cook until done, about 5 more minutes.

Serves 4 Without a tandoori oven, you can't really make an authentic tandoori dish. The clay used in making the ovens gives a smoky flavor that can't be duplicated. Still, this recipe creates an acceptable variation.

Punjab Fish 46 firm-fleshed fish fillets, approximately 1-inch thick Lemon juice 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon turmeric 23 tablespoons vegetable oil 1 medium onion, thinly sliced 1 clove garlic, chopped 1 (1-inch) piece ginger, peeled and minced 2 serrano chilies, seeded and minced 2 tablespoons almond slivers 2 teaspoons c.u.min 2 teaspoons cardamom teaspoon cinnamon [image]teaspoon ground cloves 2 tablespoons boiling water teaspoon saffron strands, toasted and crushed cup plain yogurt 1. Rinse the fish with cold water and pat dry. Rub the fish with lemon juice.

2. Combine the salt, pepper, and turmeric; sprinkle over the fish.

3. Heat 1 to 2 tablespoons of vegetable oil in a large frying pan over high heat. Brown the fish quickly on each side. Remove the fish to a plate, cover, and set aside.

4. Add the onion to the same pan and saute until translucent and just beginning to brown.

5. Place the cooked onion in a food processor along with the garlic, ginger, chilies, and almonds. Process to form a paste, adding a bit of water if necessary. Add the c.u.min, cardamom, cinnamon, and clove; process to thoroughly blend.

6. If necessary, add additional vegetable oil to the frying pan to make about 2 tablespoons. Heat the oil over medium. Add the spice mixture and cook, stirring constantly, for about 2 minutes. Swirl a bit of water in the food processor to remove any remaining spices and pour it into the pan; stir to combine.

7. Pour 2 tablespoons of boiling water into a small cup. Add the toasted saffron and stir to combine. Pour the saffron water into the frying pan.

8. Stir in the yogurt. Bring to a simmer and let the sauce cook for 5 minutes.

9. Add the fish to the sauce, turning to coat. Cover and let simmer for approximately 10 minutes or until the fish is done to your liking.

Serves 46 Punjab, meaning "Five Rivers," is a state located in northwestern India. It is known as a land of high spirits and prosperity due to its fertile soil and many rivers.

Indian-Scented Cauliflower 3 tablespoons vegetable oil 1 teaspoon mustard seeds 1 clove garlic, minced 1 (2-inch) piece ginger, peeled and minced teaspoon turmeric medium to large head of cauliflower, separated into florets and cut into pieces 1 teaspoon salt 3 tablespoons water teaspoon Garam Masala (see recipe on page 273) 1. In a saucepan large enough to easily hold the cauliflower, heat the vegetable oil over medium-high heat. Add the mustard seeds and fry until they pop. Add the garlic and the ginger; stirring constantly, cook until the garlic just begins to brown.

2. Stir in the turmeric. Add the cauliflower pieces and toss to coat with the spice mixture.

3. Add the water, cover, and let steam for 6 to 10 minutes or until done to your liking.

4. Pour off any excess water and sprinkle with the garam masala.

Serves 24 This cauliflower is scented with an Indian spice mixture that seeps into every little crack and crevice, perfuming every bite. You will never look at cauliflower the same way again.

Cardamom Cookies 4 ounces ghee cup fine sugar 1 cup fine semolina 3 tablespoons all-purpose flour 1 teaspoons ground cardamom 1. Preheat oven to 300 degrees.

2. In a large mixing bowl, cream together the ghee and the sugar until light and fluffy.

3. Sift together the semolina, all-purpose flour, and cardamom.

4. Stir the dry ingredients into the ghee mixture; mix well.

5. Let the dough stand in a cool place for 30 minutes.

6. Form b.a.l.l.s using approximately 1 tablespoon of dough for each. Place on an ungreased cookie sheet and flatten each ball slightly.

7. Bake for approximately 30 minutes or until pale brown.

8. Cool on a wire rack. Store in an airtight container.

[image]Cardamom The cardamom plant is a relative of ginger and grows in most tropical climates throughout the world. Cardamom pods have a very sweet-spicy smell and taste, similar to cinnamon. The spice refers to the seeds, which can be bought whole or ground.

Yields 2 dozen cookies These cookies are reminiscent of shortbread in terms of texture and ingredients, but they are perfumed with a bit of ground cardamom. They're simply delicious with tea.

Almond "Tea"

3 ounces blanched almonds 2 ounces pumpkin seeds teaspoon ground cardamom 3 cups water 2 cups milk cup sugar 1. Process the almonds, pumpkin seeds, cardamom, and half of the water in a blender or food processor until the solids are finely ground.

2. Strain the almond water through cheesecloth (or a clean Handi Wipe) into a container. Using the back of a spoon, press the solids to remove as much moisture as possible.

3. Return the almond mixture to the blender and add the remaining water. Process until thoroughly combined.

4. Strain this liquid into the container.

5. Stir the milk into the almond water. Add sugar to taste.

6. Serve over crushed ice.

Serves 46 Not really a tea at all, this refreshing drink hits the spot on a sweltering day. The milk gives it a bit of creaminess, but the water makes it refreshing. It's also a great addition to milkshakes or smoothies.

Cuc.u.mber Raita 2 seedless cuc.u.mbers, peeled and cut into a small dice 1 teaspoon salt 1 cups plain yogurt 12 green onions, trimmed and thinly sliced 2 tablespoons fresh mint Lemon juice to taste 1. Place the diced cuc.u.mbers in a colander. Sprinkle with salt and let sit in the sink for 15 minutes to drain. Rinse the cuc.u.mber under cold water and drain again.

2. Combine the cuc.u.mber, yogurt, green onions, mint, and lemon juice to taste.

3. Cover and refrigerate for at least 30 minutes. Check seasoning, adding additional salt and/or lemon juice if necessary.

Yields approx. 4 cups What is an Indian meal without the cooling effects and delicious taste of a raita? Milk products, in this case yogurt, counteract spicy foods by coating your mouth with fat.

Tamarind Dipping Sauce 3 tablespoons tamarind pulp 1 cup hot water 1 teaspoon salt 2 teaspoons brown sugar 1 teaspoon ground c.u.min teaspoon ground fennel 2 teaspoons grated ginger Lemon juice to taste 1. Place the tamarind pulp in a small bowl. Pour boiling water over the pulp and let soak until soft, about 15 minutes.

2. Break up the pulp and then strain the tamarind water through a fine-mesh sieve, using the back of a spoon to push the pulp through, but leaving the tough fibers.

3. Stir in the remaining ingredients and let the tamarind sauce sit for at least 15 minutes before serving.