Surti undhiyu

contributed by Jigar D.

serves 3-4

2 packets of Surti Undhiyu Mix (from Indian grocery store)
2 tablespoons garam masala
1 tablespoon red chilly powder
1 tablespoon ginger-garlic paste
1/2 tablespoon black pepper powder
1/2 tablespoon sugar
1 tablespoon ajwain seeds
2 tablespoons green chili chutney
2 tablespoons grated coconut
1 teaspoon turmeric
1/2 cup chopped cilantro
salt, to taste
vegetable oil, for frying
1/2 lemon (optional)

1. Put coconut, chutney and all spices except ajwain seeds in a small bowl. Add 3 tablespoons of oil, combine to make a smooth paste.
2. Defrost the vegetables and add them to the paste. Mix well and marinate for 30-40 minutes.
3. Heat a teaspoon of oil in a small pan and toast ajwain seeds until fragrant.
4. Add the marinated vegetables to the pan and cook them on a slow flame, stirring occasionally, until yam is soft and cooked. 
5. Add chopped coriander for garnishing on top. Optionally squeeze fresh lemon juice on top and serve warm.

Southern fried chicken

contributed by Stephanie L.

serves 4

4 chicken breasts or 6 drumsticks
marinade: 2 cups buttermilk
                 1 tablespoon Dijon mustard
                 1 teaspoon salt
                 1 teaspoon dry mustard
                 1 teaspoon cayenne pepper
                 1 teaspoon freshly ground black pepper
flour for dredging
vegetable oil for frying

1. Mix marinade in a large bowl. Put in chicken, cover and refrigerate for a minimum of 2 hours, preferably overnight.
2. Put enough vegetable oil in a large cast iron skillet so oil comes up 1/2". Heat in oven until fat thermometer registers 375F. 
3. Meanwhile, put flour in another bowl. Drip off excess marinade and roll in flour. Shake off excess flour.
4. Move skillet from oven to stove top. Put in chicken pieces and fry until golden brown, about 15 minutes per side.

Editor's note: internal temperature of chicken should reach at least 180F for chicken to be completely cooked.
 

Capellini in sage butter

contributed by Achara Z.

serves 4

1 pound capellini (angel hair pasta)
4 ounces prosciutto
6 tablespoons butter
2-3 fresh sage leaves
10-12 cherry tomatoes, halved
1/2 cup freshly grated Parmesan cheese
black pepper and salt, to taste

1. Cook pasta in salt water until al dente. Drain and set aside.
2. Cut prosciutto into thin strips.
3. In a saucepan, gently melt butter over medium heat. Add prosciutto, turn heat to low and swirl for one minute.
4. Remove butter from heat, add sage leaves and stir to combine.
5. Put pasta in serving plate, top with butter, prosciutto.
6. Add tomatoes, Parmesan, salt and pepper. Serve immediately.