Antonio Evans

Wash the sushi rice in cold running water until it runs completely clear. Drain.Fill a flat, heavy saucepan with the rice and 3 cups of water. add the kombu. Soak rice for 10 minutes. Bring the rice to a boil. Stir occasionally and let boil over max heat for 2 minutes. Reduce heat to the lowest flame and let the rice cook covered for 10-20 minutes (depending on the package) Do not let the rice overcook. Stir the rice vinegar with salt and sugar in a small bowl. Remove the sushi rice from the stove. Remove the lid and cover with a kitchen towel. Let it cool for 10 minutes. Take a wooden dish and rinse it with cold water. transfer the sushi to the dish. Turn the sushi rice quickly with a bamboo rice paddle. Sprinkle the vinegar dressing over it. In order to cool down quickly to room temperature and to get fluffy and shiny, draw lnes in the rice with the rice paddle from left to right and from top to bottom. Do not stir and do not squeeze. Cool the rice with a fan. Takes about 10 minutes. DO NOT COOL IN THE FRIDGE. Cover the sushi rice with a damp kitchen towel so that it does not dry out. then use as needed.

10 4 Sandeep Palod

1. Heat oil in skillet. Add cabbage and vinegar. Cook until slightly softened, about 7 minutes. Stir in bread crumbs and salt pepper. Set aside to cool. 2. Combine chopped tuna, scallions, sriracha, mayo, habanero, and salt and pepper inside a chilled bowl. Set aside. 3. Place nori sheet on a sushi roller. Spread 4 tablespoons of cabbage mixture evenly, leaving 1 inch exposed at the top of the nori sheet. 4. Line avocado across the middle of the cabbage. Line about 2 tablespoons of the tuna mixture along the avocado. Roll the nori. Repeat with remaining ingredients. 5. Refrigerate rolls for 1 hour, covered in plastic wrap. Remove and slice into bite size pieces. Plate and serve with soy sauce, pickled ginger, and wasabi.

20 3 Sumanta Sau

Mix parsley and garlic in small bowl. Place pork between 2 sheets of waxed paper. Using mallet, pound pork to 1/4-inch thickness. Cut each pork cutlet into 5x3-inch rectangle. Top each with 1 ham slice. Sprinkle with parsley mixture. Starting at short end, roll up each cutlet; secure with toothpicks. Dip into egg mixture, then coat with bread crumbs. Pour oil into deep medium skillet to depth of 1 inch and heat to 375F. Add pork rolls and fry until golden and cooked through, about 13 minutes. Drain on paper towels. Cut rolls crosswise into 3/4-inch-wide slices.

30 2 Namratha Ghosh

1) oak Chana Dal and Rajma separately for at least 2 hours before actual preparation. 2) Wash all cereals. 3) Chop green chillies, tomatoes, onions, ginger, coriander leaves and garlic finely. 4) Take enough water in a pressure pan, cooker or vessel to pressure cook the cereals, add chopped green chillies, ½ tsp chopped ginger and pressure cook for about 30 minutes on medium flame till completely cooked. 5) For tempering: Heat oil in a pan, add cumin seeds, chopped garlic, remaining ginger and onion and sauté till golden brown in color. 6) Add chopped tomatoes, red chilli powder, coriander powder and 1 tsp fresh cream, stir and cook for about 2-3 minutes on medium flame. 7) Add cooked dal and butter mix well, add some coriander leaves and simmer for about five minutes. 8) Sprinkle kasoori methi on the dal. 9) Garnish with remaining coriander leaves and fresh cream. Serve hot.

6 5 Antonio Evans

Make stuffing: Peel and core apple and cut into 1/4-inch dice. Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saut caraway seeds, stirring, 1 minute. Add onion and saut, stirring, until softened, about 6 minutes. Add apple and celery and saut�, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat and stir in remaining stuffing ingredients. Cool stuffing completely. Stuff chicken: Preheat oven to 425F. Pat chicken dry and arrange, skinned sides down, on a work surface. Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use. Cut a pocket in each breast half: Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision with your fingers to create a 1-inch-wide pocket. Pack one sixth of stuffing into each pocket. Cook chicken: Pat chicken dry and season with salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).

10 4 Sandeep Palod

Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes. 1. Heat oil in skillet. Add cabbage and vinegar. Cook until slightly softened, about 7 minutes. Stir in bread crumbs and salt pepper. Set aside to cool. 2. Combine chopped tuna, scallions, sriracha, mayo, habanero, and salt and pepper inside a chilled bowl. Set aside. 3. Place nori sheet on a sushi roller. Spread 4 tablespoons of cabbage mixture evenly, leaving 1 inch exposed at the top of the nori sheet. 4. Line avocado across the middle of the cabbage. Line about 2 tablespoons of the tuna mixture along the avocado. Roll the nori. Repeat with remaining ingredients.

20 3 Sumanta Sau

Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and saut� until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken. Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; saut� until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Saut� until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Saut� half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn. Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.

30 2 Namratha Ghosh

Dal Makhani prepared with the above portion's will serve about four to six people accompanied by parathas, rotis, puris, nan or rice. This dal is rich in starch and minerals, it is also considered heavy for digestion and assimilation, however ginger solves this problem and makes it easy to digest. It is very good for growing children owing to its rich nutritive value. Sprinkle the chopped fruit with the brown sugar, mix well and set aside. Drain and rinse the soaked rice. In a heavy pan, add the rice and cinnamon stick to the water, bring to a boil, cover and reduce the heat to a simmer. Cook until very tender. Drain, remove cinnamon stick. Mix with the sugar. Mix with the grated coconut. Divide the rice into four and using a small bowl as a mould, turn the sticky rice out onto the serving dish. Serve cold together with the chopped tropical fruit mixture.

6 5 Namratha Ghosh

Dal Makhani prepared with the above portion's will serve about four to six people accompanied by parathas, rotis, puris, nan or rice. This dal is rich in starch and minerals, it is also considered heavy for digestion and assimilation, however ginger solves this problem and makes it easy to digest. It is very good for growing children owing to its rich nutritive value. Sprinkle the chopped fruit with the brown sugar, mix well and set aside. Drain and rinse the soaked rice. In a heavy pan, add the rice and cinnamon stick to the water, bring to a boil, cover and reduce the heat to a simmer. Cook until very tender. Drain, remove cinnamon stick. Mix with the sugar. Mix with the grated coconut. Divide the rice into four and using a small bowl as a mould, turn the sticky rice out onto the serving dish. Serve cold together with the chopped tropical fruit mixture.

2 1