Cole Slaw

1. Run 1/2 head of cabbage and about 1c of carrots through the food processor.

2. Mix 1/4c oil, 1/3 c mayo, a little salt, 3T vinegar, and 2T sugar.

3. Mix and add golden raisins.

Dhal Makhani and Mattar Pilau

Yummy and easy (for Indian food). And it made my kitchen smell ridiculously good.

Dhal Makhani (adapted from Tasty Kitchen)

1 cup lentils (I used red split)
1 can (15 Oz. Can) tomato sauce (I used spaghetti sauce because I was out of tomato sauce)
1 T ginger
3 cloves garlic
2 t cayenne
2 T butter
3 T plain yogurt

1. First, put the lentils into a pot. Cover them in cold water by 2 inches, and bring to a boil over high heat. Once it starts boiling, decrease the heat to medium high, cover the pot, and cook for 20 minutes.

2. After 20 minutes, drain them in the sink, and then return them to the pot with the tomato sauce, grated ginger, minced garlic, cayenne, and butter. Cover the pot and turn the heat down to low.

3. Cook for an hour, stirring occasionally and adding water if needed and stirruing

4. Stir in the yogurt, and serve over rice.

Mattar Pilau

1.25 c basmati rice
1/3 c butter
2-3 dried red chilies
6 whole cloves
2 cinnamon sticks
2 bay leaves
1 t turmeric
1 diced onion
3/4 c frozen peas
1.25 t salt
2.5 c water

1. Melt the butter. Add chilies, gloves, cinnamon, and bay leaves. Stir and add onion. Saute five minutes.

2. Add rice, peas, turmeric, and salt. Stir fry for 5 minutes.

3. Add water, boil, cover, reduce heat for 12 minutes. Remove from heat and let sit 10 minutes. Do not lift lid!