Masala Chai: (serves 4)

Ingredients:

• 4 tsp Black Tea Leaves
• 2 cups Water
• 2 cups Whole Milk
• Sugar, to taste
• Small Knob Ginger
• Pinch of Masala Tea Spice (Black Pepper, Ginger, Cardamom, Clove, Cinnamon, Tulsi) 

Methods:

• Bring water and milk to a boil and once boiling add the black tea leaves to steep in the boiling liquid
• Moving the pan on and off of the flame for 2 minutes, allow the tea to fully steep
• Peel a small knob of ginger and add it to the pot to allow to steep in the tea
• Add a pinch of Masala Tea spice and sugar to the pot and stir to combine
• Remove the pot from the heat and strain the liquid through a sieve and serve immediately 

Chapatti

Ingredients:

• Wheat Flour
• Salt
• Water

Methods:

• Using a two-to-one ratio of flour to water, add flour and water and a pinch of salt together in a mixing bowl and begin to knead for 5-10 minutes, adding water as necessary to fully combine and make a soft dough
• Once dough is fully kneaded, begin to roll out golf ball sized balls of dough
• Use a well floured board and rolling pin to roll out chapattis into circular shapes with ¼ inch thickness
• On a cast iron griddle over high heat cook the chapattis on one side until golden brown and on the other side until golden brown
• (Optional) After cooking chapatti on the first side, place the uncooked side over the flame and cook until the chapatti puffs up

Samosa 

Ingredients:

• 2 cups White Flour
• Vegetable Oil
• Salt, to taste
• Water
• 2 Red Onions
• 4-6 Garlic Cloves
• 1 Fresh Green Chills
• 2 tbsp Coriander Chutney, reserve more for dipping when finished
• 6 Small Potatoes
• 1 tsp Cumin seeds
• 1 tsp Chat Masala
•  ½ tsp Turmeric
• 1 Lemon, juice
• 1 tsp Red Chili Powder
• ½ tsp Whole Fennel Seed, optional

Methods:

• Begin by bringing a pot of water to a boil and cooking the 6 potatoes until al dente in texture, removing from the pan, cooling, and peeling off the skins
•  Next, purée the garlic and green chili in a blender, food processor, or by hand with a mortar and pestle
•  Bring a small pot over heat and coat the bottom of the pan with vegetable oil
•  When the oil is hot, add in the cumin seeds to toast for 1-2 minutes
• Once the Cumin is toasted, dice and add the 2 onions to the pan and sauté until the onions become translucent
•  Begin to mash the potatoes by hand, leaving some pieces of potato in larger pieces
• Add the potato to the pan with the onions and cumin seeds, and stir to combine along with the remaining dry spices and lemon juice
•  Pull the pan off the heat and add a spoonful or two of coriander chutney to the potato mixture
• For the Samosa dough, lightly oil the surface on which the dough will be form
• Add the white flour to the oiled surface with a pinch of salt and mix to combine the ingredients
• Slowly add ½ cup of water to the mixture, using the ratio of 1 cup of flour to ¼ cup of water
• Begin to knead the flour together to combine until one solid ball
• Coat the formed dough ball with some oil and let sit for 5 minutes
• After letting the dough rest, roll out golf ball sized pieces of dough into circles
•  Cut the circles in half, leaving half moon shapes
• Using a finger or a pastry brush, coat the exterior edges of the half moon shape with water
• Next, pull the two exterior edges to the center, forming a cone shape and pinch the overlapping pieces of dough together to ensure a tight seal
• Next, begin to spoon the potato filling into the cone shaped dough and once full pinch the top edges together to seal the Samosa
• To cook the Samosas, bring a pot of vegetable oil over high heat
• Drop a piece of dough into the oil to test the heat, and once the oil is hot, lower the heat to low
• Begin placing the Samosas into the hot oil and fry on low heat for 10 minutes, or until golden brown
• Once cooked, remove the Samosas from the oil and let sit for a few minutes to cool

Dal Fry

Ingredients:

• 12 Garlic Cloves
•  ½ Green Chili
•  Fresh Ginger, small knob
• 2 cups Yellow Gram Lentils
• 1 Onion, diced
• 3 tbsp Butter
• 2 Bay Leaves
• 1 piece Cinnamon bark
• 1 tsp Cumin seeds
• 3 tbsp Water
• ½ tsp Red Chili Powder
• ½ tsp Turmeric
• ½ tsp Coriander
• ¼ tsp Garam Masala
• ¼ tsp Curry Powder

Methods:

• Begin by making the “Triple G” paste by pureeing the garlic, ginger, and green chili together
• In a pot boil the lentils together with water until half cooked, approximately 20-30 minutes
• Once the lentils are cooked to the desired wellness, remove the pan from heat and reserve the remaining cooking liquid
•  In a sauté pan, toast the cumin seeds in the butter and add in the diced onion and sauté until soft
• Add the garlic, ginger, and green chili puree the pan along with the bay leaves and cinnamon and sauté for 5 minutes
• Add the dry spices and water to the pan and cook for an additional 5-10 minutes