Extra Schmaltz!

This was inspired by a dish served at a local Indian restaurant, and then based on techniques from this very different curry. I'm still developing it, but it turned out so well I thought I'd post the version I made tonight. Ingredients 1/2 onion, minced 1/2 tsp black mustard seeds (optional) 3 cloves garlic 1.5" segment of ginger root, peeled 1 tsp. cumin seeds 1/2 tsp. turmeric 1 tsp. ground black pepper 1/4 tsp. ground cayenne pepper 4 cardamom pods 1/4 c. blanched, peeled almonds 1/4 c. roasted, unsalted cashews 1/2 c. water  1 can coconut milk  1 large pinch saffron, soaked in 1/4 c. warm water 1 cauliflower, cut into small flourets 2 chicken breasts, cut into thin pieces Smoosh the garlic and ginger root together - I did this in a mortar and pestle, you could probably achieve a similar effect with enough mincing with a knife. Blend the almonds, cashews and water in a food processor until it makes a smooth liquid. In a mix of 1

I just made this salad up, but it turned out so well as an accompaniment to Indian food that I thought I should post it. It's quick and easy to make, and for those who don't like American cucumbers, you can often get the "burpless" smaller varieties at Middle Eastern and Indian grocery stores. Ingredients 1 large cucumber, skinned and cut into thick slices (halved depending on cucumber size) 1/2 tsp cumin seeds 1/2 tsp black peppercorns 2 Tbsp rice vinegar 2 Tbsp warm water 1/2 tsp sugar 1/2 tsp minced fresh cilantro Grind cumin seeds and black peppercorns in a mortar and pestle. Pour in vinegar, water, sugar, and mix. Pour over cucumber slices, and garnish with cilantro.