Wok on the Wild Side

1 small head of cauliflower (1 lb)
2 medium potatoes
2-3 tbs corn or vegetable oil
1 tsp whole cumin seeds
1 tsp ground cumin seeds
1/2 tsp ground coriander seeds
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 fresh hot green chili (jalapeno or serrano)
1/2 tsp ground roasted cumin seeds
1 tsp salt
1 tsp freshly ground black pepper
2 tbs finely chopped cilantro

Preparation:
Cut to potatoes into 3/4 inch cubes. Microwave until barely done. Cool potatoes in ice water. Drain. Refrigerate several hours.

Break up cauliflower into chunky flowerets, about 1 1/2 inches across at the head and about 1 1/2 inches long. Soak in water 1/2 hour. Drain.

Mix ground cumin, ground coriander seeds, cayenne pepper, chili, roasted cumin seeds, salt and black pepper in a small dish. Set aside.

Cooking:
Heat oil in a large, non-stick frying pan over a medium heat. When hot, add whole cumin seed. Cook 3-4 seconds, then add the cauliflower and stir it about 2 minutes or until brown spot begin to appear on cauliflower. Cover, turn heat to low and simmer for about 4-6 minutes or until cauliflower is almost done, but still has a hint of crispness left. Add potatoes and spices. Stir GENTLY to mix. Continue to cook uncovered on low heat for another 3 minutes or until potatoes are heated through. Serve garnished with cilantro.

Serves 4-5.

1 package Pepperridge Farm puff pastry sheets
OR 1 package large flaky biscuits (8 biscuits)
4-5 medium potatoes
4 tbs vegetable oil or corn oil
1 large onion peeled and finely chopped
1 cup frozen peas, defrosted
1 1/2 tbs finely grated ginger
1 tbs chopped garlic
1 fresh hot green chile (jalapeno or serrano)
3 tbs finely chopped cilantro
3 tbs water
1 1/2 tsp salt (or less)
1 tsp ground coriander seeds
1 tsp garam masala or curry power
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
2 tbs lemon juice

Make the Stuffing
Cut potatoes into 1 1/2-2 inch pieces. Microwave or boil until barely done. Allow to cool. Cut potatoes into 1/4 inch cubes.

Heat 4 tbs oil in a large frying pan over a medium heat. Add garlic and onions and stir-fry until onions begin to brown at edges. Add the ginger, green chili, fresh cilantro and 3 tbs water. Cover, lower heat, and simmer 3 minutes.

Add the diced potatoes, green peas, salt, coriander, garam marsala or curry power, roasted cumin, cayenne and lemon juice. Cook on low heat for 3-4 minutes, stirring gently. Check for salt and lemon juice flavors and add more as needed. Turn off heat and allow mixture to cool.

Make Samosas
Remove frozen puff pastry from the package and allow to sit out at room temperature for 35-40 minutes. Cut each sheet into 4 squares.

If using biscuits: roll out the biscuits (one at a time) in the shape of a 5-6 inch circle.

Preheat oven to 350 degrees.

Put about 3 tbs of the filling in the middle of a square or circle. If using pastry: fold the square tip to tip to form a triangle. If using biscuits: fold circle in half. Seal by pressing a fork along the edges. Place on a cookie sheet. Repeat the process with each samosa.

Bake samosas for about 30 minutes until a light golden color. When samosas are done, remove from cookie sheet and cut each samosa in half. Serve hot with Tamarind Chutney or Mango Major Grays Chutney.

Serves 8

2 cups long grain or basmati rice
2 2/3 cups water
1 1/4 tsp salt
3/4 tsp ground turmeric
3-4 whole cloves
1 inch stick cinnamon
3 bay leaves
3 tbs unsalted butter, cut into small pieces
1 tbs cilantro

Put rice in bowl and wash in several changes of water. Drain. Pour water over the rice and let it soak for 1/2 hour. Drain rice in a sieve.

Combine the drained rice, 2 2/3 cups water, salt, turmeric, cloves, cinnamon and bay leaves in a rice cooker. Cook until done. If not using a rice cooker: combine ingredients in a saucepan, bring to boil, lower heat to very low, cover and cook for 25 minutes. Let the pot rest for 10 minutes, covered and undisturbed. Add the small pieces of butter to the rice and mix gently with a fork. Remove whole spices before serving. Garnish with cilantro.

Serves 6

1 lb skinless, boneless chicken breasts, cut into 1 inch pieces
1/4 cup whole unsalted cashews
1/4 vegetable or corn oil
1/2 tsp black mustard seeds
1/2 tsp salt
1 tsp cumin seeds
1/2 tsp ground coriander
1 tbs curry power
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
2 cloves garlic minced
One 14 oz can unsweetened coconut milk
1/4 cup frozen peas
2 tbs chopped cilantro

Preheat Oven to 350 degrees. Spread cashews in a pie plate and bake for 5-10 minutes, or until lightly toasted. Cool.

Lightly season the chicken with salt. In a large deep skilled, heat 3 tbs oil until smoking. Add chicken and cook over moderately hight heat until golden brown, for about 2 minutes. Transfer chicken to a plate and reduce the heat to moderate.

Add 1 tbs oil to skillet (if necessary). Add mustard seeds and cook for about 1 minute until they stop popping. Add cumin seeds, coriander, curry power and salt. Cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, garlic and ginger, and cook until onion softens, about 10 minutes. If mixture seems dry, add up to 1/4 cup water.

Stir in the coconut milk and bring to a boil. reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cashews. Cook for 1 minute. Transfer curry to a bowl, sprinkle with cilantro and serve.

Serves 4.

1/2 lb green beans, ends trimmed, cut in half if long
2 tbs olive oil
2 tbs chopped fresh cilantro (coriander)
1 clove garlic, pressed
1/4 tsp salt
fresh black pepper to taste
1 tbs lemon juice

Preparation:
Microwave beans 2-3 minutes until tender. Drain and rinse in cold water. Pat dry with paper towels.

Place olive oil, cilandro, garlic, salt, pepper and lemon juice in a small bowl and mix. Place beans in a serving bowl and pour dressing over beans and mix. Marinate and serve at room temperature.

Serves 4.