4 c plain yogurt
2 large cucumbers, peeled, seeded,
1 and thinly, sliced
1/3 c fresh mint leaves
1 paprika
1 cilantro sprigs

1 1/4 c lentils, dried
3 T red wine vinegar
2 T oil
1 t salt
pepper, black
8 large shallot, large
2 Anaheim chilies

2 cucumbers, peeled, seeded, grated, and well drained
1 or 2 cloves garlic, minced
1/2 t salt
1/2 t white pepper
1 t white vinegar
1/4 c olive oil
16 oz plain yogurt

1 lb potatoes, baking, peeled & cut into small pieces
1 T garlic, finely chopped
1 t salt
1 egg yolk
12 T olive oil
2 T lemon juice, fresh
white or black pepper, freshly ground

8 oz fresh hot chilies
1/2 t yellow asafoetida powder (or garlic to your taste)
1 t caraway seeds, ground
1 t salt
1 1/2 t pepper, fresh ground
1 1/2 t cumin, ground
1 t coriander, ground
1 olive oil

2 medium eggplants
2 T lime or lemon juice
2 to 5 cloves garlic, crushed (to taste)
1/4 t cumin
salt, to taste

1 large eggplant
4 T butter
4 T flour
8 oz rich milk, or half and half
8 T Parmesan, grated
salt and white pepper to taste

1/2 c tahini
1/3 c lemon juice
1/4 c extra-virgin olive oil
1/4 c water
1 garlic clove, minced
1/2 t cumin, ground
1/4 t hot pepper sauce
1/4 t salt

1/2 c thin soy sauce
1/4 c rice wine vinegar (you can substitute other vinegars, such as balsamic )
1 T sambal
1 T scallions, chopped

1 small onion
2 garlic cloves (minced)
1 c white vinegar
1/2 c soy sauce
salt and pepper (to taste)