Kuljit's Chai

3 green cardamon
1/2 tsp cinnamon bark
2 cloves
1" sliced fresh ginger root
1 black cardamon
1/2 tsp fennel seed

In a pot, to 3 cups of water, add the spices and bring to the boil. Boil for about 3 minutes, add a black tea bag. Add 1/2 cup of milk and bring to the boil again. Watch it doesn't boil over! Sweeten to taste. Enjoy!

Curried Chick Peas

Now you do know that the "World Famous Chick Pea" recipe can not be duplicated, for that you have to ask Kuljit for a private lesson. But here is recipe that you can try. Good Luck.
(serves 8)

5 tablespoon butter
2 large onion (chopped)
1 tablespoon grated ginger
1 tablespoon grated garlic
4 med tomatoes diced (canned are good)
1 teaspoon tumeric powder
1 tablespoon ground cumin
1 tablespoon ground corriander
1 tablespoon salt
1/2 teaspoon chilli powder
2 Cans or 4 cups of pre-cooked Chick Peas
2 tablespoon lemon juice
1/2 teaspoon black pepper
2 tablespoon Garam Masala

Heat butter in a saucepan and add onions, ginger, garlic. Cook on high and then on medium heat to brown onions. Add tomatoes, tumeric, cumin, corriander, salt (to breakdown tomatoes), and chilli powder. Cook on med heat and oftenly stirring the pot until the mix is of sause consistency (this is very important for this recipe). Add chick peas to the mix and cook until peas are soft. When the cooking is almost done add black pepper and garam masala. Cook for another 5 minutes. Garnish with fresh corriander and enjoy.

Marinade for Tandoori Anything

1 lb of anything
3 tbsp yogurt
2 tsp Garam Masala
1 tsp ground coriander
1 tbsp oil
1 tbsp Tandoori Masala (red)
1 tsp garlic
black pepper and salt to taste

Mix all ingredients in a small bowl and mix paste well. Marinate anything with the paste and leave refrigerated overnight or at least 4 hours. Bake or cook over barbecue. Enjoy!

Green Pepper and Potato Shimlah Mirch

(serves 6- 8)
3 large green peppers (including seeds, cut in 1" chunks)
4 medium potatoes (peeled and cut into 1" chunks)
2 tbsp oil
2 large onions (chopped)
2 cloves garlic - minced
1 large tomato (1 cup canned) - diced
1 tsp salt
1 tbsp ground corriander
½ tsp tumeric
½ tsp whole cumin seeds
1 cup water
1 ½ tbsp Garam Masala

Heat oil in a saucepan and add onions and garlic. Cook on high stirring constantly until onions are lightly carmelized. Add tomatoes, salt, corriander, tumeric and cumin seeds. Cook on medium heat for 5 minutes, stirring frequently. Add water and potatoes to the mix and cook over medium heat until potatoes are half done (about 10 minutes). Add the green peppers and continue cooking until the peppers are no longer crunchy (about 10 minutes), making sure potatoes are not overcooked (mushy). Sprinkle garam masala while stirring and cook for an additional few minutes.

Kuljit’s Chicken Curry

(For 8 pieces of Chicken)
2 tbsp butter or oil
2 big onions chopped finely
1 tbsp chopped ginger
1 tbsp chopped fresh garlic
2 medium tomatoes chopped
1 tsp salt
1 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
1 cup water
½ tsp black pepper
1 tablespoon  garam masala

Heat butter or oil in a deep enough pan to accommodate all ingredients. Caramelize onions (until they are brown) and then add ginger and garlic. Stirring often add tomatoes and cook until tomatoes break down. Add salt, turmeric, coriander, cumin and half of water. Cook and stir often until the sauce turns to a pasta sauce type of texture. Add chicken and cook until meat is cooked. Before the last 5 minutes of the cooking add black pepper and garam masala. Great with rice or Naan bread.