Fall Fruit Curry

1 cup bouillon or water
1 teaspoon mild curry powder
1 teaspoon apple pie spice or dessert spice blend
1 tablespoon grated fresh ginger
2 tablespoons brown sugar, or sweetener to taste (optional)
4 tart apples, cored and cut in bite-size pieces
2 pears, cored and cut in bite-size pieces
2 cups fresh or frozen peaches, cut in bite size pieces
1 cup fresh or canned pineapple, bite-size
1/2 cup dried cherries, cranberries or raisins
cooked barley or other whole grains (optional)

Combine the bouillon, curry powder, dessert blend, ginger and brown sugar in a large pot. Bring to a boil, reduce the heat and simmer about 5 minutes to blend the flavors. Add the fruits, cover and simmer until the fruits are soft and a little syrupy, about 20 minutes. Serve over whole grains or mix into the grains if desired.

6-8 servings

Curry Chicken Salad

Ingredients
2 cups chopped, cooked, chicken breast
½ cup chopped celery
1/3 cup mayonnaise
1/3 cup raisins
3 tablespoons chopped scallions
2 teaspoons curry powder
Salt and ground pepper to taste
A few drops of hot pepper sauce (optional)

Directions
In a medium bowl, stir together all of the ingredients.
Chill. Can be served in bulky rolls, bread, or as a green salad topping

INDIAN CHICKEN CURRY
—————————
1 sachet Indian chicken curry [ madras curry spice paste ]
3 tablespoons vegetable oil
1 large onion, sliced
2 potatoes, cubed
1 lb chicken, chopped into pieces
2 cups [440 ml ] coconut milk or milk.
===============
Heat oil in non-stick pan on medium-low heat. Add spice paste
and stir fry for 1/2 minute.
Add onion, chicken and potatoes, stir for 3 minutes.
Lower heat, add coconut milk and bring to the boil.
Cover and simmer for 30 minutes or until meat is tender.
Stir occasionally.

Indian Salad

This is a fresh salad that will cool down the spicy flavorings
of many Indian meals.

3 large cucumbers
1/2 cup onion, grated
2 cups plain yogurt
1/2 tsp. garlic powder
1 tbl. dried or fresh mint leaves
3/4 tsp. salt
1/4 tsp. white pepper

Peel the cucumbers and slice lengthwise.

Using a spoon, scoop out the seeds.

Chop the cucumber coarsely.

Place in a bowl and add the remaining ingredients; mixing well.

Cover and chill until ready to serve.

Recipes - Carrots With Cashew Nuts

Ingredients:
1 lb carrots
1 large onion
4 oz ghee (or cooking oil)
2 Tbsp fresh ginger
1 tsp Garam Masala
1 tsp Chile powder
1 tsp flour
1/2 lb cashews
1/4 pt vegetable stock
1 tsp salt
2 tomatoes

Preparation:
Scrub the carrots and cut them lengthwise into
fairly thick strips. Peel and slice the onion. Heat
the ghee or cooking oil in a large saucepan and
fry the onion and carrots. Peel the ginger and
cut into lengthways strips. Add the ginger, garam
masala and chili powder to the pan. Continue to
stir and add the flour. As the mixture thickens,
add the cashew nuts, stock and salt.

Bring to the boil and simmer with the pan covered
for about 20 minutes until the carrots are fully soft.
If they soften sooner than this, they are ready.
Chop the tomatoes coarsely and add to the pan.
Cook for a further 3-4 minutes and serve. The
curry should have a fairly thick sauce but if it is
not thick enough, rapidly boil it to drive off any
excess water.