Recipes for November 1st with Chris Johanson

Winter Vegetable Masala

Sautee whole spices in olive oil:

black cardamon, cinnamon stick, cloves, cumin seeds, peppercorns

Add a cup+ pureed onion/garlic/ginger and add ground spices:

coriander, tumeric, chili, salt

Sautee until oil separates

Add a can of chopped tomatoes (or about equal amount of tomatoes as onion paste)

Sautee some more so flavors blend. Add tamarind paste or a lil sugar if it needs sweetness

Add vegetables: chopped, peeled kabocha squash, rutabagas & carrots (or any you like)

Cook until vegetables are tender, sauce has thickened and flavors are melded. Adjust S & P, sweetness, and chili.

Curried Mashed Potatoes

Boil peeled or unpeeled potatoes til tender

Sautee cumin seeds and mustard seeds in oil or butter

Mash potatoes with coconut milk, butter, salt & pepper, spices in oil, curry powder

Yello Dahl

Soak yellow split peas overnight if you can

Change water and boil for about an hour or until soft

Drain most of the cooking liquid

Add some onion/garlic/ginger puree

plus ground green cardamon & coriander, or curry powder if that's what you have

S & P & chili (optional)

Cook 15 min. more & process with a mixer for a smoother consistency, if you wish.

Yogurt Raita

Grate or finely chop cucumbers, carrots, green peppers, whatever crunchy raw vegetables you have on hand

Mix with yogurt, S & P, a bunch of chopped mint, a few dashes of cumin, and a little sugar

Green Tomato Chutney

Boil 3 tbsp cider vinegar  and 3 tbsp sugar

Add chopped green tomato, chili flakes, fresh ginger and a few cumin seeds.

Simmer for 20 minutes and if inclined, put in sterilized jars or just keep in the fridge for a week or two.