Coconut Rice
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/2 tsp whole peppercorns
2/3 cup finely sliced shallots
2 cups jasmine rice
1 1/2 tsp salt
1/2 tsp ground turmeric
1 1/2 cups coconut milk from a well shaken can, mixed with an equal measure of water

Preheat oven to 325f
Pour oil in heavy ovenproof pan over medium-high. When hot drop in peppercorns. Let them sizzle for a few seconds. Add shallots and stir-fry until they turn reddish brown. Add the rice, turning heat to low, as well as salt and turmeric. Stir gently for a minute. Add coconut milk-water mix, tuen heat to medium high and bring to a rolling boil. Cover first with foil, crimping edges, and then with lid. Place in oven for 30min. Remove from oven. FLuff up and mix with fork then quickly re-cover and leave to rest for 15min.

Serves 6
Canned Beans with Indian Spices
From "At Home with Madhur Jaffrey"

2 Tbsp olive or canola oil
A generous pinch of ground Asafetida
1/4 tsp whole cumin seeds
1/2 medium onion, cut into fine half rings
4 cherry tomatoes, quartered
1/8-1/4 tsp cayenne
1/4 tsp ground turmeric
One 15oz can beans
About 1/2 tsp salt, as needed

Pour oil into a small pan over medium high. When hot, put in the asafetida and cumin. Let the cumin seeds sizzle for 5 sec. Add the onions and turn heat to medium. Stir and cook the onions until they have browned a bit. Add tomatoes and stir a few times. Now add the cayenne and turmeric. Stir once or twice and add the contents of the can (beans and liquid, if organic. Otherwise beans and the same amount of water as the liquid would be.) as well as 4 Tbsp water. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 10min. Add as much salt as needed.

Serves 2-3
Potato and Pea Curry
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/8 tsp ground asafetida
1/4 tsp whole cumin seeds
1 lb small red potatoes, boiled, cooled, peeled, and halved (if potatoes are larger, aim for 1in dice)
2 cups peas
1/2 cup plain yogurt
1 1/2 tsp ginger, peeled and grated
3/4 tsp salt
1/4-1/2 tsp cayenne
1 Tbsp ground coriander

Pour oil into large non-stick pan on medium-high. When hot drop in asafetida and cumin seeds. Ten seconds later, add the potatoes. Stir and fry until they have browned lightly. Now put in peas, 3 Tbsp of the yogurt, the ginger, salt, and cayenne. Stir and cook until yogurt has been absorbed. Add another 3 Tbsp yogurt and the coriander. Stir and cook until absorbed again. Add remaining yogurt. Stir and cook for a minute. If you used frozen peas the dish is done, otherwise add 3 Tbsp water, cover and turn to low. Cook very gently for 6-8min until peas are tender.

Serves 4
Mushroom and Pea Curry
From "At Home with Madhur Jaffrey"

1 Tbsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne
3 Tbsp olive or canola oil
1/4 cup onion, finely chopped
1 tsp ginger, peeled and grated
1 1/2 cups peeled and finely chopped tomato
1 1/4 tsp salt, or to taste
1 lb cremini mushrooms, halved lengthwise
10oz green peas

Combine the coriander, cumin, turmeric, and cayenne in a small bowl. Add about 1 1/2 Tbs water and mix to make a paste. Pour oil into a medium pan on medium-high. When hot, drop in the onions. Stir and saute for 3-4 min or until edges start to brown. Add ginger and stir 3-4 times. Add spice paste. Stir and cook for about a minute. Add tomato. Stir and cook, scraping up from the bottom, for about 4 minutes or until tomatoes have softened. Add 2 cups water and salt. Stir and bring to a boil. Cover, turn heat to low, and simmer 20 minutes. Add mushrooms and bring to a boil. Cover and cook on low for 10 min. Add the peas, bring to a boil again. Cover and cook on low for 5 more minutes or until peas are done. Check for salt, adding more if needed.

Serves 4
Mushroom Bhaaji
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/2 tsp whole brown mustard seeds
1/2 tsp whole cumin seeds
1/4 cup ionions, finely chopped
10oz largish white mushrooms, quartered (or halved if smaller)
1 clove garlic, pressed
3 Tbsp plain yogurt
1/8 tsp cayenne
1 tsp ground coriander
1/2 tsp salt
2 Tbsp cilantro, finely chopped

Pour oil in frying pan on medium-high. When hot drop in mustard and cumin seeds. When they start to pop in a couple seconds put in the onions. Stir and fry until starting to brown at edges. Put in mushrooms and stir for a minute. Take pan off heat and put in garlic, yogurt, cayenne, coriander, and salt. Put pan on medium heat and stir well. Keep cooking and stirring until all yogurt is absorbed, a few minutes. Stir in cilantro toward the end.

Serves 3-4
Kashmiri Style Collard Greens
From "At Home with Madhur Jaffrey"

1 /34 lb collard greens
3 Tbsp olive or canola oil
1/8 tsp ground asafetida
3 dried hot red chilies (the short cayenne type)
2 cups chicken stock or water
salt

Wash collards and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and then roll them up lengthwise. Cit crosswise to get 1/2in ribbons. Now cut lengthwise to get 1/2in pieces. Pour oil into large pot on medium high. When hot drop in asafetida and chilies. In a matter of seconds the chilies will start to darken. Take the pan off the heat to add the greens and the stock. Put pan back on heat and bring to a boil. Cover and drop to medium-low, then cook 30-40min until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 tsp salt. Add what's needed. Turn the heat to medium-high and boil away most of liquid. If you are eating the greens with rice you might want to save some extra juice to moisten it.

Serves 6
South Indian Style Green Beans
From "At Home with Madhur Jaffrey"

Salt
1 lb green beans, trimmed and cut into 1in length
3 Tbsp olive or canola oil
1/2 tsp whole cumin seeds
1/2 tsp whole brown or yellow mustard seeds
1/2 tsp sesame seeds
1/8 tsp cayenne

Bring 8 cups water to a boil. Add 1 Tbsp salt to it and then the cut beans. Boil for 4-5 min or until the beans are just tender. Drain immediately and leave in colander. Pour the oil into a frying pan over medium high. When hot drop in the cumin, mustard, and sesame seeds. A few seconds later take the pan off the heat and stir in the beans. Put the pan back on the stove at Medium Low heat. Stir to mix for a minute, adding 1/2 tsp salt and the cayenne. Remove pan from heat.

Serves 4
Pretty sure the first one is the one I will do, but doesn't hurt to have a couple backups.

http://suite101.com/article/vegetarian-peanut-noodles-recipe-a33560
I'll add cilantro and bake the tofu. Maybe in peanut sauce or marinaded.

http://www.kitchenilliterate.com/2007/09/12/tofu-noodles-and-peanut-sauce/
http://www.heythattastesgood.com/2010/06/peanut-noodles-and-tofu.html
http://smittenkitchen.com/blog/2008/04/peanut-sesame-noodles/

http://www.anediblemosaic.com/?p=877

Eta 10/3/2012: Tried the first recipe or a modded version anyway. Turned out super good and I posted it on the 'tried' site.
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