Bean Quesadillas
Serves 5

1 can refried beans
1 small green bell pepper (diced)
2 green chilies or 1 jalapeño
3 cloves of garlic
salt to taste
½ medium onion (diced)
½ medium tomato (diced)
5 flour tortillas
1 cup cheedar cheese or Mexican blend
1 shaft of green onion (diced) - optional

* In a skillet, on medium heat; cook the diced onions for about 2 minutes. Add the green bell peppers, green chilies/jalapeño, and garlic. Stir for 4 minutes. The diced onions should stay crunchy. Add the salt and stir a few more times to mix. Then add the diced tomatoes followed by the refried beans. Stir until fully mixed. Add ¼ cup of cheese in to the beans and stir until melted.

* Preheat oven to 350°F. In a baking pan, layout tortialla and add the refried beans to one side. Add some cheese on top to ensure the other half of the tortialla sticks to the beans. Fold over the other half of the tortialla. Contine this with the other 4 tortiallas. Sprinkle cheese and optional green onion on top of folded tortiallas. Bake for 10 minutes.

* Remove each quesadillas and cut in quarters. Serve with your favorite salsa, sour cream, and/or guacamole.

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Lemony Quinoa
Serves 6

1/4 cup pine nuts
1 cup quinoa
2 cups water
sea salt to taste
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped

* Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.

* In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.

* Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

Source

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Naan
 Makes 16

6 tablespoons unsalted butter, melted
1 cup plain yogurt
½ cup boiling water
1 tablespoon sugar
2 teaspoons active dry yeast
1 ½ teaspoons salt
1 egg
3 cups all-purpose (plain) flour, and up to 1¼ cups extra for dusting
vegetable oil as needed

* Whisk together the yogurt and water. Add the sugar, yeast, salt, butter, and egg. Mix thoroughly. Add the 2 cups of flour and knead until smooth and satiny, oiling your fingers and adding extra flour as necessary. Cover the dough and let sit in a warm place until doubled in volume (about 4 hours).

* If you have a baking stone, place it in the oven. Preheat the oven to 500° F or to the maximum heat. Punch down he dough, knead for 1 minute, and divide into 16 equal portions. Roll out each ball into a 5-inch round. With fingers, stretch each round into 5-7 inch oval. Place ovals on ungreased baking sheet or on the baking stone and bake until they are slightly puffed and brown (4-5 minutes).

* Preheat a broiler (griller) to maximum heat. Transfer a few baked breads to the broiler pan and broil for 15-20 seconds to brown the tops.

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Murgh Malai Kabab
 Serves 4

2 lb skinless, boneless chicken meat such as breast or thigh, cut into 1½ inch pieces
3 tablespoons fresh lemon juice
2 teaspoons salt
½ cup plain yogurt
¼ cup sour cream
2 tablespoons minced fresh cilantro
1 tablespoon peeled and grated fresh ginger
2 teaspoons minced garlic
1 tablespoon garam masala
1 teaspoon cayenne pepper
½ teaspoon ajowain seeds
1 teaspoon minced fresh thyme
4 tablespoons vegetable oil

* Place chicken pieces in a bowl and rub them with the lemon juice and 1 teaspoon of salt. In another bowl, combine the yogurt, sour cream, cilantro, ginger, garlic, garam masala, cayenne pepper, ajowain, thyme, and remaining 1 teaspoon salt. Pour over the chicken and stir well to coat. Carefully fold in 2 tablespoons of the oil. Cover and marinate for 1 hour at room temperature or overnight in the refrigerator.

* Preheat a broiler (griller) to maximum temperature and place the broiler pan 5 inches from the heat. Or, preheat an oven to 500° F.

* Thread 4 or 5 pieces of marinated chicken onto each of four 10-inch metal skewers, leaving about ¼ inch space between each piece. Brush with some of the remaining oil and broil or roast, turning and brushing occasionally with any remaining marinade, until the chicken is opaque throughout and firm to the touch (7-9 minutes). Toward the end of the cooking time, and again just before serving, brush the kabobs with some of the remaining oil to give them extra gloss. Transfer to a warmed platter and serve immediately.

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Paneer Cutless
 Serves 4

1¼ cups chenna cheese
2 baking potatoes, boiled, peeled, and mashed, to yield about 1½ cups
3 slices white bread, trimmed and finely crumbled
2 teaspoons fresh lemon juice
1 teaspoon cumin seeds, roasted
1½ teaspoons salt, or to taste
3 tablespoon vegetable oil
¼ cup minced green (spring) onion
¼ cup finely chopped roasted peanuts or cashew nuts
2-4 hot green chiles, thinly sliced
¼ cup finely chopped fresh cilantro

* Using a blender/food processor, cream the cheese and place it in a bowl. Add potatoes, bread crumbs, lemon juice, cumin, salt, and 1 tablespoon of the oil. Knead the mixture until thoroughly blended. Add the green onions, peanuts/cashews, chiles, and cilantro and mix well. Divide into 8 equal portions. Form each portion into 3-inch round patty.

* In a large frying pan, preferably nonstick, over medium-high heat, warm the remaining 2 tablespoons of oil. When hot, add the patties in a single layer and cooked and browned on both sides. Serve with salad or chutney.

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