Cuisine: Jason's Original Chicken Chaat Masala

I bought this fabulous cookbook called Chilis to Chutneys< by Neelam Batra. It showcases dishes and recipes with Indian flavors that are accessible to a Western palate. I love, love, love Indian food. It has a kick and uses such different aromas and spices. I was excited to experiment with her recipes and discover ones of my own.

Along the way, I created this. It wasn't anywhere in her cookbook, but it is inspired by her. It tastes like a curry you would find in a restaurant. And while it has many steps to make it, it is fairly easy. I made this in an electric wok as part of The Kitchenless Cook. And it was the hit of the party.

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Ingredients:
4 TBSP corn starch or tapioca flour
2 tsp chaat masala (you can substitute garam masala if that is all you can find)
2 chicken breasts, sliced into long thin strips2-3 TBSP oil
4 dried red chili peppers
1 bunch green onions, sliced thinly lengthwise including green part
2 serrano peppers or jalapenos, seeded and diced
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes
4 curry leaves
2-3 inch piece of ginger, peeled and minced
1 3/4 cups water
chaat masala, to taste
salt, to taste

Directions:
Mix the corn starch and chaat masala together ensuring it is evenly mixed. Dip the chicken into the mixture making sure it gets completely covered. Set aside on a plate or in a bowl.

Heat the oil in an electric wok on high heat. Add the dried chili peppers to the oil and cook stirring constantly until the peppers turn dark. Add the chicken in batches and fry until cooked (about 6 minutes). Drain chicken on a paper towel.

In the same oil used for frying with the heat still on high, add the green onions and serrano pepper or jalapeno. Fry for about 5 minutes.

Add garbanzo beans and the whole can of diced tomatoes including juice. Bring to a boil. Add curry leaves and ginger. Boil for about 5 minutes. Add chicken pieces. Add water making sure liquid covers chicken. Reduce heat to simmer. Cook for about 30 to 40 minutes with cover on making sure to stir occasionally.

Turn off heat and let cool for about 10 minutes. Serve with cardamom rice.

Cuisine: Homemade Berry-Aid Soda

Soda. I love it. I am an addict. I can drink it any time and any place. I know it isn't healthy, but it doesn't stop me from guzzling it down. We were hosting The Kitchenless Cook, which inspired me to ask, "How do I make a great tasting soda, naturally, and without a kitchen?" I tinkered and toyed, and this divine natural soda is what resulted. Perfect for a day in the sun. Or as a cocktail mixer too!

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Ingredients:
2 pints raspberries
1 quart strawberries, cored and quartered
3 inch piece of ginger, peeled and minced
1 bunch mint leaves
3 1/2 cups water
1 1/4 cups sugar
1 1/14 cups brown sugar
4 tangelos, juiced
5 lemons, juiced
6 limes, juiced
seltzer water

Directions:
Put the water, sugar, ginger, and mint together into a pot or electric wok and bring to a boil. Boil for about 10 minutes. Add raspberries and boil for 5 more minutes. Add strawberries and boil until liquid become thick and syrupy. Remove from heat or turn electric wok off. Let liquid cool.

Strain the liquid twice through a colander. If you do not have a colander, you can strain it through cheese cloth or muslin, which can be purchased at a grocery store or even at the hardware store which is surprisingly cheaper AND is exactly the same thing as cheese cloth.

Add the tangelo, lemon, and lime juice to the syrup.

To serve, put a few ice cubes in a cup and add equal parts seltzer water and syrup.

Cuisine: Barbara Kaio's Ahi Tuna Poke (My Way)

This dish was crafted by Barbara Tamayo Kaio as part of The S. Kitchen presents... The Kitchenless Cook. It is incredibly tasty filled with complex flavors. It starts out slightly sweet until you hit the hint of lime and lemon juice. Then, as you bite into the tuna you get a lovely salty flavor along with a suggestion of soy. Finally, the sesame hits your tongue and you melt away. It has to be tried to be believed.

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Ingredients:
2 pounds fresh or sashimi-grade Ahi (yellowfin) tuna steaks, cut into small pieces
½ cup Yamasa brand (tastiest!) soy sauce (regular, not lite or flavored – use less if you need it ‘lite’)
1 squeezed lime
1 squeezed lemon
1 bunch chopped green onions (white part included)
3 Roma tomatoes diced
½ cup chopped white onion, shallot, garlic mix
2 tablespoons sesame oil
1 tablespoon (or less) Shichimi Togarashi or crushed red pepper
½ tablespoon (or more) furikake (toasted sesame seed and nori variety)
Alaea sea salt or plain medium coarse sea salt to taste
1 tablespoon roasted sesame seeds
1 tablespoon chopped freshly toasted macadamia nuts

Directions:
In a large bowl, combine tuna with everything and mix together with hands. Cover and refrigerate at least 2 hours before serving.

Eat as is or with romaine lettuce leaves or good quality tortilla chips or fried wonton skins