Picnic Potato Salad With Marjoram And Pickled Onions

From Vegetarian Cooking for Everyone, Deborah Madison. A nice zippy potato salad with no mayonnaise…

1 large dark red onion, finely diced
1/2 cup aple cider vinegar
salt and freshly milled pepper
1/2 cup olive oil
3 lbs boiling or waxy potatoes
2 Tblsp Dijon mustard
3 large garlic cloves, pounded or put through a press
3 tblsp capers, rinsed
1 bell pepper, any color, finely diced
4 celery ribs or 1 fennel bulb, finely diced
3 tblsp chopped marjoram
1 tblsp chopped thyme or lemon thyme

Put the diced onion in a strainer. Bring a kettle of water to a boil and pour it slowly over the onion. Shake the onion dry and put it in a large salad bowl. Add the vinegar, 1 tsp salt, several grinds of pepper the oil and set aside.

Cook the potatoes, then peel and slice them. While still warm, add them to the onion along with the mustard, garlic and capers. Toss gently with a soft rubber spatula. Add the bell pepper, celery, and herbs and toss once more. Taste for salt and grind in plenty of pepper.

Northern Indian Butter Chicken

Mr. K got this recipe from his co-worker Ajay, it is perfect on top of white rice and Naan bread if you can find it. We often get Naan bread from the farmer's market at the Sukhi's stand, they also have fabulous dips and convenience mixes to create dishes from.

Serves 4

For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chili powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)

For the Sauce
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chili and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chilies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing

Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
1. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
2. Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
3. Add the chicken, chopped ginger and green chilies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
TIP:
• For a thicker and richer sauce, cashew nut paste (soak cashew nuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.