This was an Indian food feast that I wanted to cook for my cousin Joe, his wife, and son. When I was a kid, Joe would bring me to Indian restaurants for dinner when we would take weekend ski trips to Vermont. I have so many good memories from those times and whenever I eat Indian food I remember those trips.
Samosa Dough: 2 cups of flour (mostly all purpose, some whole wheat), 1/4 teaspoon salt, 4 tablespoons grapeseed oil. Let flour absorb oil, then slowly as about 5 tablespoons of water until a dough is formed. https://www.cookwithmanali.com/samosa-recipe/
Dipping sauces: 1) Cilantro,mint, jalepeno, ginger, lemon juice, peanut butter 2) tamarind chutney: tamarind paste, dates, ground cumin, brown sugar, a little salt 3) red hot chili pepper, lightly roasted garlic,
Filling: yukon gold potatoes (boiled with skins on), heat in pan (peppercorns, cumin seeds, juniper berries), after spices are removed from pan, using safflower oil cook anaheim pepper, garlic, ginger, shallots, add in the grinded spices, then add turmeric, curr ypowder, ground coriander, garam masala, cinnamon, salt, red hot chilli pepper to taste. Lastly, add in english sweet peas.
Spinach & Lentils: Grapeseed oil, shallots, turmeric, ginger, garlic, ground cumin, coriander, garam masala. Add in spinach (do not overcook). Blend until smooth. Using sprouted lentils, boil in accordance with instructions on the bag using chicken broth.
Chicken Korma: Thanks to the Food & Wine magazine, marinade chicken thighs overnight in yogurt, cumin, garlic, coriander, cardamom. Saute two yellow onions in canola oil, raw cashews, garam masala,
The Looseleaf Cookbook 