Golden Milk - Untested

https://www.spoonfulofflavor.com/golden-milk-recipe/

1 cup milk

1 cinnamon stick, (or 1/4 teaspoon ground cinnamon)

1 (1-inch) piece turmeric,, grated (or 1/2 teaspoon ground turmeric)

1 (1/2 inch) piece ginger,, grated (or 1/4 teaspoon ground ginger)

1 tablespoon honey, (or maple syrup)

pinch black pepper

pinch ground cardamom, cloves or nutmeg, (optional)

ground cinnamon, (for serving)

1. Whisk milk, cinnamon, turmeric, ginger, honey, black pepper and any additional spices desired in a small saucepan. Bring the mixture to a low boil, then reduce heat and simmer until incorporated, 5 minutes. Remove from heat and taste, adjusting flavors and sweetener as needed. Strain through a fine mesh sieve into mugs and top with a dash of cinnamon.

3 cardamom pods, crushed

10 black peppercorns, crushed

2 c. milk

1 tbsp. freshly grated turmeric or 2 tsp. ground turmeric

1" piece ginger, peeled and grated

1 tbsp. honey, divided

https://www.delish.com/cooking/recipe-ideas/a36793557/golden-milk-recipe/

Naan Bread - Test 1

1 - This worked out a real treat. And I didn't follow the recipe! NOTE I need to figure out how much more flour I added because it was super sticky and I had to add so much flour! However, the naan were a good size and thickness. So the amount of wet is right, but the amount of flour is not. I also ignored the preliminary yeast activation. My understanding from making the Commons Bread and from stuff I read a long time ago this extra sugar and water thing at the start isn't necessary. That the yeast gets its sugar from the flour and its heat from your hands as you knead it. 

2 - Again I got nice naan loaves out of it, but Ben seemed to be just ok with them. Maybe a bit more salt to give them more flavor? I also half cooked half of the dough to see if they can be finished later, when we're ready to eat them.

https://rasamalaysia.com/naan/#wprm-recipe-container-746558

2 teaspoon sugar

1 cup hot water

0.5 oz. active dry yeast ((2 1/4 teaspoons) )

4.5 cups all-purpose flour (how much more is actually needed?)

1 cup plain yogurt

1 tsp salt (try adding 1/4 tsp) (maybe sprinkle the extra salt on top after brushing with butter?

2 Tbsp oil

some oil (for greasing the skillet)

6 Tbsps. melted butter

1. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
2. Add the flour, yeast mixture, hot water, yogurt, salt and oil. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven) for about 1 hour. 
3. Knead the dough until the surface becomes smooth and shiny, about 10 minutes
4. Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
5. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
6. Brush the naan with the melted butter, serve warm.

Curried Chickpeas - PUBLISHED

https://www.veganricha.com/butter-chickpeas-1-pan-30-min/#recipe

https://www.indianhealthyrecipes.com/paneer-butter-masala-restaurant-style/#wprm-recipe-container-38268

1 - Pretty good first try. I will increase the amount of chickpeas. With a full compliment of Indian dishes it's just enough for 4 people, but only just.

2 - Really very good. It would make a really good sauce for butter chicken. Hmmm... It needs a very long time to cook down enough since I don't use thickeners, but I think that makes the flavor so much better.

3 - The sauce definitely needs to boil down. First, it would be too liquid if not boiled down, and secondly there is way too much before boiling it down.

4 - It is a good recipe and I doubled it. Likely the original quantities would be enough with a whole panoply of Indian dishes, but for a simple meal for 4 it isn't enough.

Serves 4 as a main course

1lb/453.6ml canned tomato puree or unseasoned tomato sauce

3 cups (1lb12oz/780g) milk

4 cups (1lb10oz/780g) cooked chickpeas (or 400 to 500g paneer) (OR BOTH?)

4 tsps. garam masala

1 tsp paprika or cayenne or Indian red chili powder or both

1 tsp salt

1 tsp sugar

1½ tsp garlic powder or 4 tsps. minced ginger and garlic or ginger-garlic paste

4 bay leaves, optional

1 teaspoon dried fenugreek leaves, Kasoori Methi

4 Tbsps. yogurt 

+ 4 tsp yogurt for garnish drizzle

cilantro, sliced green chilies and lime for garnish

1. In a large skillet over medium heat, add all the ingredients and mix really well. Bring to a boil. Taste and adjust salt and flavor. You can add more garam masala if you like or some ground cumin and ground coriander for additional flavor.
2. There will be a lot of liquid. Cook down at least 20 minutes, maybe longer. 
3. If the sauce is not thickening enough you can add 2 teaspoons of flour mixed with 2 tablespoons of water or 1 teaspoon of cornstarch mixed with 1 tablespoon of water and mix it in while it’s still boiling. This will help the sauce thicken faster.
4. The sauce will thicken more as it cools so you don’t want it too thick while it’s hot.
5. Serve the butter chickpeas garnished with cilantro, lemon juice, and sliced green chillies or with rice or flatbread, or naan. You can also add a garnish of cream.
6. Additions: Saute ½ onion chopped and 2 cloves chopped garlic for 4 to 5 mins then add sauce ingredients. Add in more heat as needed. 

Yogurt Icing - PUBLISHED

https://seasoned.com/recipe/vanilla-yogurt-frosting

1 - This was good and Ben says is like a light version of a cream cheese icing. 

2 - Good again, butter is way better than margarine!

3 (4) cups powdered sugar

120g (160g) butter, room temperature

3oz (4oz/115g) plain yogurt

1 (+½) tsp. vanilla extract

1. Mix the powdered sugar and butter. 
2. Stir in the yogurt and vanilla until smooth and spreading consistency.

Pizza with Hummus - Testing

https://veganheaven.org/recipe/hummus-pizza-with-veggies/#recipe

1 - The pizza I made had more than 4 servings. Generally, I feel like the quantity of toppings was fine, but not the amount of hummus - it sort of dried up and disappeared on the pizza, so I had more on the side to add on top, which worked fine. So that might be the right thing to do, but I was to try doubling the amount of hummus. Oh and I didn't have mushrooms and didn't substitute.

2 - Using this dough, I make 2 pizzas to fit the pizza scoop thing. So that means I split all the ingredients listed. And they should go on in the order indicated. But a fun meal to make and to have.

4 servings

40 minutes (if everything is prepared)

Pizza Dough

1 cup Hummus

16-20 (320 to 400g/12 to 14oz) mushrooms, sliced

1 onion, cut into rings

1 cup black olives

1 cup artichoke hearts in oil, roughly chopped

1 cup cherry tomatoes, cut into halves

4 tsps. dried oregano

red pepper flakes, to taste (optional)

2 handfuls fresh spinach (optional)

1. Preheat the oven to 500°F.
2. Evenly spread the pizzas with the hummus and top with the pizza toppings. 
3. Sprinkle with the oregano and red pepper flakes. 
4. Reduce the temperature to 425°F and bake for about 20 minutes or until the toppings are bubbling and starting to brown.
5. Let cool on rack or perforated pizza pan.

Zucchini Sabzi - Test 2

https://www.indianveggiedelight.com/zucchini-sabzi-zucchini-stir-fry/#recipe

1 - I made this just once with all sorts of little changes, and it looks like it worked well.

2 - The second try was successful and good. Served it with the radish leaf curry.

2 tsps. mild oil

½ tsp cumin seeds

2 green chillies finely chopped or 1 good pinch red pepper flakes

1 Tbsp ginger, finely grated

1 Tbsp garlic, finely grated

⅛ tsp asafoetida (hing) optional

1 medium onion (6oz/170gr) finely chopped

2 medium zucchini cut into ½ inch pieces (about 20oz)

½ tsp turmeric powder

1 teaspoon coriander powder

½ tsp garam masala powder

salt to taste

Juice from 1 lemon 1 teaspoon amchur powder (dry mango powder) (OR lemon juice)

2 Tbsps coriander leaves (cilantro)

1. Heat the oil in a pan on medium heat. Add cumin seeds to toast.
2. When cumin is fragrant add the ginger and the garlic, the chillies and asafoetida. Saute for 30 seconds till the raw smell of ginger and garlic disappears.
3. Add the onion and cook until they soften.
4. Add the chopped zucchini, turmeric powder, coriander powder, garam masala, and salt. Mix everything well.
5. Cover and cook over low heat for 3 to 4 minutes, till fork tender. Stir in between. Zucchini contains 95% of water so you may not need to add extra water while cooking, but use your judgment to avoid scorching the spices.
6. Once the zucchini is cooked add the lemon juice and coriander leaves.
7. Mix well and serve with roti, paratha, or rice.