• 1 1/2 lb ground beef
• 1/2 lb ground lamb
• 1 small onion, diced
• 3 Tbl. of Modern Day Masala Garam Masala
• 1 Tbl. chili powder
• 1/4 tsp cayenne pepper
• 1/2 tsp turmeric
• 1 can diced tomatoes (15 oz)
• 3 tsp. tomato paste
• 2 cups water
• 1/2 can garbanzo beans, with liquid (about 7-8 oz)
• 3/4 tsp salt
• 1/4 tsp sugar
• 1/2 cup chopped cilantro

1.        In a large pot on high heat, brown the ground beef and lamb.  Break up meat into small pieces as it is cooking.  Drain any excess fat/liquid.

2.        Reduce heat to medium and add the onion, Garam Masala, turmeric, chili powder, cayenne pepper, salt, and sugar.  Stir well.

3.        Add the diced tomatoes, tomato paste, and water.  Stir until tomato paste has dissolved.

4.        Add ½ can of garbanzo beans, along with ½ of the liquid in the can.

5.        Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.

6.        Remove from heat and garnish with chopped cilantro.  Enjoy!

• 1/2 Cup cane sugar or 1/4 Cup Agave nectar
• 2 Tbsp whole wheat flour
• 1/2 tsp baking powder
• 1 tsp ground cardamom
• 1/2 tsp grated nutmeg
• 2 pounds peeled carrots
• 2 Tbsp butter
• 3 eggs
• 1 tsp Vanilla extract

Recipe

1. Preheat the oven to 350 ˚F.
2. In a large pot, add the carrots and enough water to cover them completely.
3. Bring to a boil over high heat.
4. Cook until the carrots are completely tender (about 45 minutes), so they are breaking up.
5. When the carrots are cooked, drain them and put in a mixing bowl with other ingredients.
6. Mix with beaters until all ingredients are combined.
7. Pour into a casserole or soufflé dish.
8. Bake for 30 minutes or until the top is lightly browned.

• 2 Tbsp of ghee (or butter)
• 1/4 Cup curry leaves
• 1/4 – 1/2 Cup cashew pieces
• 1 Cup organic brown basmati rice
• 2 cutes water (or low sodium vegetable broth)
• 1 tsp lemon or lime juice
• Zest of one lemon
• 1 tsp coarse ground black pepper
• 1/2 – 1 tsp salt (to taste)

Recipe

1. In a colander, rinse the rice well and allow it to drain.  Wash and pat dry curry leaves.
2. Heat 1 Tbsp of ghee in small sauté pan over medium heat.  Roast the curry leaves and cashew pieces, stirring until the leaves are crisp.  Remove to a plate and let cool.
3. Heat 1 Tbsp of ghee (or butter) in a pot over medium heat.  When it has melted, add rice and stir for 1 minute.
4. Add water (or vegetable broth) and lemon juice, then stir.  Increase the heat to high and bring to a boil.  NOTE:  The addition of lemon or lime juice keeps the grains of rice separate and light.
5. When the water is boiling, stir gently, reduce the heat to low, and cover.  Simmer for 30 – 35 minutes.  Remove the lid and check to see if the water is absorbed.  If not, replace the lid and continue simmering for another 5 minutes.
6. Remove from heat
7. Gently stir in curry leaves, cashews, lemon zest, black pepper and salt.

• 1 pound boneless, skinless chicken breasts
• 1/2 Cup orange juice
• 5 whole star anise
• 5 – 8 cloves
• 2 oranges
• 2″ thumb of ginger
• 2 Tbsp vegetable or coconut oil
• 1/2 – 1 tsp salt (to taste)
• 1/4 cup cilantro, coarsely chopped

Recipe

1. In a pot over medium heat, bring to a boil orange juice, star anise and cloves.  Reduce by half.
2. Peel the oranges, keeping the peel in as long of pieces as possible.  Julienne the orange peel into thin slices about 3 – 4″ long.
3. Peel skin off ginger.  Julienne the ginger into thin slices about 2 – 3″ long.
4. Slice chicken breasts into thin strips.
5. Heat oil in large sauté pan over medium heat.  When oil is hot, but not smoking, add orange peel, ginger, salt and chicken.
6. Toss together and cook for about 10 minutes, until chicken is mostly cooked.
7. Remove star anise and cloves from orange juice reduction.
8. Add orange juice reduction to chicken sauté pan and toss, coating the chicken with the sauce.
9. Garnish with cilantro.
10. Serve with rice.

You will need:

• 2 Cups cubed eggplant
• 1 Tbsp vegetable or coconut oil
• 1 Tbsp Modern Day Masala Garam Masala
• 1/4 Cup ground almonds (or almond slivers)
• 1/4 tsp cayanne pepper
• 1/2 tsp salt (or to taste)

Recipe

1. Cut eggplant into 2″ cubes.
2. Heat oil in medium sauté pan over medium heat.
3. Add eggplant, garam masala, almonds and cayenne pepper to pan.  Stir to evenly coat eggplant and cook covered for 20 minutes, stirring occasionally.
4. When eggplant is tender and breaking apart, add salt and cook on medium-high heat uncovered for 5 minutes.

• 16 oz. non-fat Greek yogurt
• 1 Tbsp butter
• 1 onion, finely chopped
• 1 pkg Modern Day Masala Signature Spice Blend
• 1/4 cup cilantro, coarsely chopped

Recipe

1. Heat butter in a sauté pan over medium heat.
2. Add 1/2 package Modern Day Masala Signature spice blend and chopped onions.  Cook until onions caramelize.
3. In mixing bowl, stir together sautéed onions, remaining 1/2 pkg Signature spice blend, Greek yogurt and cilantro.
4. Serve with naan (Indian flat bread), pita chips or crackers.

• 3 lbs. turkey tenderloin
• 1/2 cup plain Greek yogurt
• 1 pkg Modern Day Masala “Signature” spice blend
• 1 Tbsp vegetable oil
• fresh lemon wedges

Recipe

1. In a mixing bowl or Ziploc bag, mix together turkey, yogurt and spice blend.
2. Store in an airtight container in the refrigerator and marinate for at least two (2) hours, up to overnight.
3. Preheat oven to 375 ᵒF.
4. Heat oil in oven-safe sauté pan over medium-high heat.
5. When oil is hot but not smoking, add turkey tenderloin.  Brown on one side, then flip and brown the other side.
6. Place pan in oven and cook until  turkey tenderloin reaches an internal temperature of 165 ᵒF (about 15-20 minutes per pound).
7. Serve with a garnish of fresh lemon wedges.

• 2 Tbsp vegetable oil (or ghee)
• 1 Pkg Modern Day Masala “Keema” spice blend
• 3 cans organic chickpeas (garbanzo beans), drained
• 1 cup chopped organic tomatoes with juices
• 12 cup diced organic carrots
• 2 Tbsp ketchup
• 1/2 cup organic green peas

Recipe

1. Heat oil (or ghee) in a large pot over medium heat.  Add the spice blend and cook for 2 – 3 minutes, or until the spices are browned, stirring occasionally to prevent burning.
2. Add chickpeas, tomatoes and carrots, then cover and cook for 15 minutes.
3. Add ketchup and green peas.  Stir and cook for another 5 minutes, or until the green peas are warm.

• 2 cans organic pumpkin puree
• 1/2 pint half & half
• 1/2 quart low-fat milk
• 2 Tbsp garam masala Indian spice blend
• 1/2 – 1 tsp salt
• 1 – 2 tsp sugar
• 1/4 – 1/2 tsp chili powder
• 1 Cup toasted pumpkin seeds
• 1/4 Cup crumbled low-fat Feta cheese

Recipe

1. Mix pumpkin puree, milk, and half & half in a pot over medium-low heat.  Stir until smooth.
2. Add garam masala, salt, sugar, and chili powder to taste.
3. Continue to stir over medium-low heat until ingredients are well mixed and soup is hot.
4. Garnish with toasted pumpkin seeds and Feta cheese.  Enjoy!

• 3 Tbsp of ghee (or butter)
• 1 Tbsp black mustard seeds
• Zest of one lemon
• 1 Cup organic basmati rice
• 2 Cups water
• 1 tsp lemon or lime juice

Recipe

1. Rinse the rice well and allow it to drain.
2. Heat 3 Tbsp of butter (or ghee) in a pot over medium high heat.  When it has melted, add the black mustard seeds and allow them to pop.
3. Add rice and stir for 1 minute
4. Add 2 cups of water, 1 tsp lemon (or lime) juice, lemon zest, and then stir.  Increase the heat to high and bring to a boil.  NOTE:  The addition of lemon or lime juice keeps the grains of rice separate and light.
5. When the water is boiling, stir gently, reduce the heat to low, and cover.  Simmer for 20 minutes.  Remove the lid and check to see if the water is absorbed.  If not, replace the lid and continue simmering for another 5 minutes.
6. Remove from heat and let the pot sit covered for 5 minutes.