Mochi Ice Cream Recipe

INGREDIENTS

* 30 (3-inch) Basic Sweet Mochi
* 1 pint Red Bean Ice Cream

INSTRUCTIONS

1. Place a baking sheet lined with parchment or waxed paper in the freezer for 15 minutes, and the mochi in the freezer for about 10 minutes, to chill before forming mochi ice cream.
2. Remove 1 sweet mochi circle from the freezer and place 1 tablespoon of the ice cream in the center. Pinch mochi over ice cream to close and immediately place on the baking sheet in the freezer. Repeat with remaining mochi and ice cream.
3. When finished filling all mochi, cover the baking sheet and allow ice cream to firm at least 8 hours and up to 12 hours before serving. Once ice cream is frozen, you can transfer filled mochi to a resealable plastic bag or a plastic container and store in the freezer up to 2 weeks.

Organic Green Tea Ice Cream (just happens to be vegan and gluten free) Recipe

INGREDIENTS

3 cups chilled organic unsweetened eden soy milk

1/2 cup organic agave nectar

1/4 cup organic brown rice syrup

4 TB matcha green tea powder

1 tsp vanilla

dash of sea salt

INSTRUCTIONS

1. Put everything in blender and blend until blended.
2. CHILL in refrigerator overnight or 24 hours
3. Follow instructions for ice cream maker and put chilled mixture into your maker and make. Usually spins for about 20 to 30 minutes.
4. It will be soft so you need to freeze for at least a few more hours in the freezer.
5. It is very good on it own but even better with a little organic dark chocolate sprinkled on top.
6. Enjoy!

Pumpkin Curry Recipe

INGREDIENTS

* 1 pound pumpkin or butternut squash, cut into 1-inch cubes
* 1 teaspoon turmeric
* 1 teaspoon smoked paprika
* 2 1/2 cups water
* 7 ounces freshly grated coconut
* 1 teaspoon cumin seeds
* 1 tablespoon sunflower oil
* 1 teaspoon black mustard seeds
* 8-10 curry leaves
* 2 small red chiles, split in half lengthwise
* Salt

INSTRUCTIONS

1. Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water. Bring to a boil and simmer gently for 6-8 minutes or until tender.
2. Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.
3. In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve.

Kulfi Recipe

INGREDIENTS

* 1 (14-ounce) can evaporated milk
* 1 cup heavy cream
* 1 (14-ounce) can sweetened condensed milk
* 2 teaspoons ground cardamom
* 1/2 cup ground pistachio nuts

INSTRUCTIONS

1. In a large bowl, stir together evaporated milk, cream, condensed milk, cardamom, and pistachios. Pour into Popsicle molds, stainless-steel kulfi molds, or even mini brioche molds. Freeze overnight.
2. Before serving, dip the molds in warm water to make the frozen desserts easier to remove. Garnish with more crushed pistachios.

Turkey Mulligatawny Soup Recipe

INGREDIENTS

* 2 tablespoons unsalted butter
* 1 medium yellow onion, medium dice
* 1 medium Granny Smith apple, peeled, cored, and medium dice
* 1 medium carrot, peeled and medium dice
* 5 medium garlic cloves, finely chopped
* 1/4 cup all-purpose flour
* 1 tablespoon curry powder
* 1 tablespoon garam masala
* 1/2 teaspoon ground cumin
* 1/8 teaspoon ground cloves
* 5 cups turkey stock or low-sodium chicken broth
* 2 cups diced, cooked turkey
* 1 1/2 cups cooked basmati rice
* 1 (14-ounce) can unsweetened coconut milk
* 1/4 cup freshly squeezed lemon juice
* 1/2 teaspoon finely grated lemon zest (optional)
* 1/2 cup packed fresh cilantro leaves and tender stems, for garnish

INSTRUCTIONS

1. Melt butter in a large pot over medium heat. When it foams, add onion, season with salt, and cook until tender, about 3 minutes. Add apple, carrot, and garlic, stir to coat in butter, and season again with salt and freshly ground black pepper. Sauté until apple is tender and onion is translucent, about 5 minutes.
2. Sprinkle flour, curry powder, garam masala, cumin, and cloves over vegetables and stir until spices are fragrant and flour has cooked slightly, about 2 minutes.
3. Slowly add stock or broth, stirring until flour has dissolved. Bring to a simmer and cook until vegetables are tender, about 10 minutes.
4. Add turkey, rice, coconut milk, and lemon juice and return soup to a simmer for about 10 minutes. Stir in lemon zest, if using, and season with additional salt and freshly ground black pepper as desired. Ladle soup into bowls, garnish with cilantro, and serve.

Curried Turkey Salad Recipe

INGREDIENTS

* 1/2 cup whole-milk yogurt
* 2 tablespoons olive oil
* 4 teaspoons freshly squeezed lemon juice
* 2 teaspoons dried curry powder
* 2 teaspoons shallot, peeled and minced
* 2 teaspoons ginger, peeled and minced
* 2 cups cooked turkey, medium dice
* 1/2 cup sweet apple, such as Fuji, small dice
* 1/2 cup toasted unsweetened coconut flakes
* 1/4 cup raisins
* 3 tablespoons fresh cilantro, coarsely chopped

INSTRUCTIONS

1. Whisk together yogurt, olive oil, lemon juice, curry powder, shallot, and ginger in a medium nonreactive bowl until well combined.
2. Add remaining ingredients and stir until well coated. Season with salt and freshly ground black pepper; serve.

Mango Lassi Recipe

INGREDIENTS

* 3/4 cup medium-dice mango
* 3/4 cup plain whole-milk yogurt
* 1 tablespoon granulated sugar
* 1 tablespoon water
* 1 teaspoon freshly squeezed lime juice
* 1/4 teaspoon ground cardamom
* 1/8 teaspoon kosher salt
* Ice

INSTRUCTIONS

1. Combine all ingredients except ice in a blender and process until smooth, about 30 seconds.
2. Pour into tall glasses filled with ice and serve.

Doi Maach (Fish in Spicy Yogurt Sauce ... a Bengali Dish) Recipe

INGREDIENTS

1 lb of fresh Salmon fillet

4 tsp of Mustard Oil

6-8 Green chillies

1 tsp of mustard seeds

1 lb Yogurt (preferably regular ones .. not the non fat ones)

Salt to taste

Sugar to taste

INSTRUCTIONS

1. Ground the mustard seeds and 2 green chillies to paste
2. In a container beat the yogurt along with the ground mustard and add salt and sugar to taste
3. Cut the Salmon fillet into medium sized rectangular chunks
4. Smear the fish with a little salt and the mustard oil.
5. sprinkle the remaining green chillies from the top
6. pour the yogurt mixture over the fish just enough to cover them completely
7. Keep it for 1 hour to marinate
8. After an hour put the tray in a microwave and heat it on high for 8 mins

Saag Tofu Recipe

INGREDIENTS

* 1 pound firm tofu, large dice
* 3 tablespoons vegetable oil
* 4 teaspoons garam masala
* 2 teaspoons kosher salt
* 3 medium garlic cloves, thinly sliced
* 1 medium yellow onion, thinly sliced
* 2 medium plum tomatoes, finely chopped
* 2 teaspoons ground ginger
* 1 pound baby spinach
* 1/2 cup plain Greek-style whole-milk yogurt

INSTRUCTIONS

1. Combine tofu with 1 tablespoon of the vegetable oil, 2 teaspoons of the garam masala, and 2 teaspoons of the salt. Mix gently to coat tofu; set aside.
2. Heat a large (12-inch) frying pan over medium-high heat and add 1 tablespoon of the oil. When it shimmers, add tofu in a single layer and cook until browned, about 5 minutes. Transfer to a plate.
3. Wipe out the pan, return it to the stovetop over medium heat, and add remaining 1 tablespoon oil. When it shimmers, add garlic and onion and cook, stirring occasionally, until onion is tender and browned, about 3 minutes. Stir in tomatoes and ginger and cook until tomatoes just start to soften, about 2 minutes.
4. Add spinach in handfuls and stir frequently, scraping the bottom of the pan to incorporate any browned bits. Cook until spinach is very wilted and liquid is cooked off, about 7 minutes. Stir in reserved tofu and cook until heated through, about 1 minute. Remove from heat. In a medium bowl, stir together remaining garam masala, remaining salt, and yogurt and add to spinach mixture. Stir until well mixed and serve.