Spinach Quiche, Tomato curry, Tamarind curry, Spicy Pork fry

First of all, CONGRATULATIONS to all the Boston finishers. You rock!

I was not sure if this title would invite you or drive you away.

The weekend was very productive from a culinary standpoint. And not just in volume...the stuff actually tasted pretty good.

Spinach quiche - recipe from cooks.com, slightly modified

This recipe looked very simple...or I would not have attempted it. I am not too good at baking.

The end product may have been a bit overdone...but I liked the slightly crunchy taste. The only problem was, though I had greased the baking pan well, it took some delicate handling to get the quiche off the bottom of the pan without crumbling.

1 box chopped spinach – cooked & strained
4 beaten eggs (I used 2 eggs)
½ cup oil
1 cup chopped onion
garlic clove chopped (I used a 3 cloves)
½ cup grated parmesan cheese
1 cup bisquick (I used bread crumbs and a dab of butter instead)

Mix all ingredients.
Grease a pie plate (bread dish, etc).
Bake for 30 minutes @ 425 degrees. (I baked it for 20 minutes...it was probably done in 15!)
Serve with boiled veggies.

I am posting a few Indian recipes, for those of you who enjoy Indian dishes and would like to try their hand at cooking them, as long as the ingredients don't appear too complicated. So, here you go, Lauren...hope you enjoy them.

Some of the recipes are deliberately simplified, so people like me can make them. Most of the ingredients are pretty basic, frequently used in Indian cooking, and available in Indian grocery stores. If you have any special requests or questions or would like to see more pics, please let me know...will be happy to oblige.

Tomato curry (a modified version from TimesOnline (and less aesthetic in appearance)) - serves 4

1 tsp ghee

3 tsp vegetable oil
3-4 cloves of garlic sliced

50 g fresh ginger, peeled and coarsely chopped

2-3 hot green chillies chopped (remove the seeds if you like)

7-8 large tomatoes, split in four

Coconut cream - 1/4-1/2 cup, depending on desired thickness

A squeeze of lime juice
For seasoning: 6-7 curry leaves, a few mustard seeds, cumin seeds, cloves, cinnamon

To Garnish: Fresh coriander leaves, chopped

Heat the ghee and oil in a heavy-bottomed frying pan. Add the seasoning and allow them to stew till the mustard seeds sputter. Add the garlic, ginger and chilli and fry for 2-3 minutes. Add the tomatoes. Lightly salt their surfaces and spoon over the coconut cream.
Cover and set over low heat. Much of the juice from the tomatoes will form a sauce, helped along by the creamed coconut. When this is coming along nicely, baste the tomatoes occasionally with the sauce to amalgamate the coconut cream.
After 30 minutes, the sauce will be slightly separated but creamy in parts (if it seems too dry, add a little water). Add more salt, as desired. Squeeze over the lime juice, grind and sprinkle with coriander leaves.

It is served on rice, with boiled eggs, pickles and/or a side dish (a fried vegetable or meat dish).

Tamarind curry - serves 6-8
This is one of DH's favorites and he cooks it to perfection.

Oil - 1 tablespoon
2 onions, medium, chopped
2 tomatoes, medium, chopped

Chilli powder - 1 - 2 tsp depending on tolerance to spiciness)
Coriander powder - 1 tsp
Turmeric powder - a pinch
Salt - as desired

Tamarind paste - 2 tsp - mix in 1 cup of water

Frozen Soy beans - boiled in water separately (you can also throw in other vegetables like drumstick or eggplant)

For seasoning: 5-6 curry leaves, 1/4 tsp cumin seeds, 1 tsp fenugreek seeds

Heat the oil in a frying pan. Add the curry leaves, then the cumin seeds and fenugreek seeds and fry for a minute or two. Add onions and fry well till dark brown. Add tomatoes and stir till it cooks and the water disappears. Toss in chilli powder, turmeric powder, coriander powder and salt. Add the tamarind water (for more gravy, add more water), then the vegetables and boil; reduce to simmer and cook for a few more minutes.

This dish combines well with rice and fried papad.

Spicy Pork fry - serves 2

This recipe is ridiculously simple, but again, DH can make it taste much better than I can....he has the magic. You can substitute pork with chicken, lamb or beef.

Oil - 1 tablespoon

One onion, large, chopped

One tomato, medium, chopped

1 lb pork tenderloin, chopped

Chilli powder - 1/2 - 1 tsp depending on tolerance to spiciness)

Coriander powder - 1 tsp

Turmeric powder - a pinch

Salt - as desired

For seasoning: cumin seeds, cloves, cinnamon

Heat the oil in a frying pan. Add the seasoning and fry for a minute. Add onions and fry till golden brown. Add tomatoes and toss for a few minutes, till cooked. Add chilli powder, coriander powder, turmeric powder and salt. Add the pork, cover and cook. (At this point, you can add garam masala, for a slight variation in taste). Stir occasionally till well-cooked.

It can be served with bread, naan, roti or rice.