Grilled chicken with aloo mattar gajar

This month's usual table setting

Madjur Jaffrey's grilled chicken.  Mix: 1 tbsp coarsely ground peppercorns, 1 tbsp paprika, 1/2 tsp cayenne pepper, 1 tbsp garam masala, 2 tsp ground cumin, 2 tsp dried oregano, 1 1/4 tsp salt, 1 minced garlic cloves, 3 tbsp veg oil, 2 tbsp lemon juice and 2 tbsp yogurt.  Rub all over chicken thighs.  Grill.  (Not very spicy, tasted like juicy grilled chicken)

Toast 1/2 tsp cumin seeds.  Set aside.  In a bowl mix 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tbsp lemon juice.  Whisk.  Add 2 tbsp garlic, minced, 1/4 cup thinly sliced onions, 1 sliced tomato, 1/2 sliced cucumber.  Sprinkle cumin seeds on top and toss.

This recipe is from The Best of Indian Cooking.  It's one of the kid's favorites.   Heat 1 tbsp oil.  Add 1 tsp cumin seeds.  When they begin to pop, add 4 tsp oil and 1 sliced onion.  Cook on med low for 10 minutes.  Add 1/2 tsp each of:  chili powder, turmeric, ground coriander, and salt.  Stir.  Add 2 large peeled and sliced carrots and 1 large peeled and sliced potato.  Stir to coat vegetables.  Cook, covered, 15 min.  Stir in 2 tbsp water and cook, covered, 5 more minutes.  Add 1 cup defrosted peas.  Cook another 5 minutes, covered.  Garnish with chopped cilantro.

Another recipe for cooking rice.  This turned out nicely.  Bring 10 cups of water to a boil.  Add 2 cups basmati rice.  Cook, simmering vigorously, partially covered 8 minutes.  Drain and return to pot.  Cover until ready to serve.

Jack and Sam