Easter dinner
Curried split pea soup
Tandoori chicken
Creamy mashed eggplant with peas

Recipes:

CURRIED SPLIT PEA SOUP
dried split green peas (not sure exactly how much--the s.o. cooked this part--but it looked like maybe 1/3 lb.?)
1 c. water
1 c. plain yogurt (see 4/10 food prep)
1 tsp. cornstarch
1 small onion, chopped coarsely
1 roasted peeled red bell pepper (see 4/10 food prep)
1 1/2 Tbs. fresh ginger, peeled
1 large clove garlic, peeled
1 to 2 Tbs. peanut oil
1 Tbs. ground coriander
1 tsp. ground cumin
5 to 6 c. water
1 tsp. salt
freshly ground pepper at the table

Cook split peas until tender according to package directions. Let cool, then food-process until smooth. Transfer to a bowl and set aside.
Again in the food processor, blend together the yogurt, cornstarch, and 1 cup of water. Transfer to a bowl and set aside.
Once more in the food processor, process together the onion, bell pepper, ginger, and garlic until smooth. Heat the oil in a stockpot over medium heat, add the onion mixture, and cook, stirring constantly, until golden.
Add the remaining water, coriander, cumin, pureed peas, and salt and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer about 10 minutes.
Mix in the yogurt mixture, raise the heat, and boil until the soup is smooth, about 3 minutes. Serve, garnishing with pepper.

TANDOORI CHICKEN
Obviously this can't be exactly tandoori chicken, since we don't have a tandoor oven. But the rest of the recipe is authentic. And cooking the chicken in a kettle grill over hot coals makes it as good as any restaurant tandoori chicken we've ever had...maybe better.

1 chicken, cut up and skinned
2 Tbs. lime and/or lemon juice
1/2 tsp. salt
1 Tbs. garlic, minced very finely
1 Tbs. ginger, minced very finely
1/3 c. yogurt
2 Tbs. heavy cream
1 Tbs. peanut oil
1 tsp. garam masala
1 tsp. dried fenugreek leaves
1/2 tsp. ground cumin
1 tsp. ground paprika
1/4 tsp. cayenne pepper
1/8 tsp. turmeric
several drops red food coloring (optional, but authentic)
1 Tbs. melted butter for basting

With a sharp knife, make two or three deep cuts on each piece of chicken. Place in a nonreactive dish and rub thoroughly with salt and lime juice. Cover with plastic wrap and marinate 1 to 2 hours.
In a small bowl, mix the remaining ingredients except for the butter. Rub this mixture thoroughly all over the pieces of chicken. Cover again and marinate 4 to 24 hours (more is better).
Transfer to a hot grill, making sure chicken is well coated with marinade. Grill on one side until charred but still tender. Turn, baste with butter, and grill until fully opaque inside.

CREAMY MASHED EGGPLANT WITH PEAS
A.k.a. Baingan ka Shahi Bhartha. I like this better than almost anything. I would choose it over ice cream any day.

1 1-lb. eggplant, flame-charred, peeled, and mashed (see 4/10 food prep)
2 Tbs. vegetable oil
1 large onion, chopped finely
1 large clove garlic, minced
half a large jalapeno pepper, minced
1 Tbs. ground coriander
1 tsp. ground cumin
1/2 tsp. garam masala
1/4 to 1/2 tsp. cayenne pepper
1/2 tsp. Hungarian sweet paprika
1 tsp. salt
1 large or two small tomatoes, chopped
1 c. chopped cilantro
1 c. frozen peas, thawed
1/4 c. heavy or light cream

Heat the oil in a large nonstick wok over medium-high heat and cook the onion, stirring occasionally, about 5 minutes. Lower the heat to medium. Add the garlic, jalapeno, coriander, cumin, garam masala, cayenne pepper, paprika, and salt, and stir about 3 minutes.
Add the tomato and cilantro and cook, stirring, until all the tomato's juices evaporate. Mix in the mashed eggplant and peas. Reduce heat to medium-low and simmer, stirring occasionally, about 15 minutes.
Mix in the cream and cook 1 minute.