simple sauce

1/3 c butter

1 lb. tomatoes, peeled, seeded and chopped

1 onion, thinly sliced crosswise

8 fresh basil leaves, torn into small pieces

Fry pan, medium heat melt butter. Add onion, cook until translucent -10min. Add tomatoes to pan, simmer until desired thickness -20min. Remove from heat and stir in salt to taste and basil.

Vegetarian Curry

Punjabi Garam Masala

1 Tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
1/2 tsp cardamom seeds
3 cinnamon sticks, 3″ long, broken into smaller pieces
3 bay leaves

Heat a small skillet over med-high heat, and toast all the spices until warm and fragrant- usually 1-2 minutes. Take care not to burn. Immediately transfer nutty-smelling hot spices off pan to cool. Once cool, place them in a spice grinder and grind until powdered. The blend will be dark reddish brown, and will be fragrant and complex- every different from untoasted spices.

Cashew Garam Masala- Vegetarian Style

2 small onions, 1 chopped, 1 sliced in thin half-moons
1/4 cup raw cashew nuts
1 can chopped tomatoes with juice, 14.5 oz.
2 Tbsp canola or other high-heat oil
1 1/2 lbs cauliflower florets (or chopped potatoes, or canned garbanzo beans, or chicken breasts, cut into 1″ strips- use whatever you enjoy most)
1 tsp sea salt
1 tsp fresh Punjabi Garam Masala powder (yay for making it!)
1/2 tsp cayenne pepper

In a blender, add 1/2 cup water, the chopped onion, the cashews and the can of tomatoes with juice. Puree, scraping the sides of the blender if needed, until the mixture is smooth.

Heat oil in a large skillet over med-high heat. Add the sliced onion and cook until onion is caramelized, about 3-5 minutes. Pour in the tomato/cashew mixture, and cook over medium heat, stirring occasionally, until most of the liquid evaporates.

Add the cauliflower florets (or whatever you are using) and stir-fry until you develop a brown fond on the bottom of the pan. Add 1/2 cup water to release the fond, stirring to create a rich sauce.

Add the Punjabi Garam Masala powder, salt and cayenne pepper. As sauce comes to a boil, reduce heat and cover, simmering until the vegetables are tender (or chicken is done) 6-10 minutes.

Serve with rice. Yum!!

roasted salsa

12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 teaspoon ground cumin
juice from 1-2 limes
1/4 cup chopped fresh cilantro

Directions

Preheat the broiler to high. cut tomatoes in half lengthwise. chop onions in big chunks. cut stem off jalapeno.

place on cookie sheet. broil on high until vegetables are charred (5-15 minutes). throw everything into a food processor. throw in bowl and add cumin, salt, lime juice and cilantro.

smokey tomato salsa

2 cups wood chips
Cooking spray
5 large plum tomatoes (about 2 pounds)
1 jalapeño pepper
1 tablespoon fresh lime juice
1/2 teaspoon dried marjoram or oregano
2 garlic cloves, minced
1 cup diced red onion
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt

Directions:
Soak wood chips in water 30 minutes; drain well.

Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain grill temperature at 200° to 225°.

Place the wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill. Place tomatoes and pepper on grill rack over foil pan on unheated side. Close lid; cook 50 minutes. Remove tomatoes and pepper from grill; discard stem from pepper.

Place tomatoes, pepper, lime juice, marjoram, and garlic in a food processor; process 1 minute or until smooth. Pour mixture into a medium bowl; stir in onion, cilantro, and salt. Cover and chill at least 45 minutes before serving.