Tandoori Salmon

Tablespoon dried fenugreek leaves (kasoori methi)
2 tablespoons tandoori masala
1 teaspoon salt (if the masala is not already salted)
Cayenne pepper to taste (optional)
Juice of 1/2 lemon
1 pound salmon fillet, skin on

Mix the fenugreek, tandoori masala, salt, cayenne pepper if using, and lemon juice into a paste. Rub it onto all sides of the salmon, massaging gently so the spices penetrate. Cover with plastic wrap and refrigerate 1 hour.

Preheat the grill to medium high. When ready, set the fish skin-side down on the grates. Remove from the heat when it is almost — but not quite — done, about 8 minutes if 1-inch thick. Let sit for 2 minutes before serving.

Spicy Chicken Barbeque

8 chicken thighs/legs
Marinade:
1 clove of crushed garlic
1/4 cup of crushed ginger
crushed large onion
a lot of red/green hot chili peppers
2 cups of plain yougurt
1/4 cup lemon juice
3 teaspoons paprika
5 tbsp Tandoori masala
3 teaspoons madras curry
5 tsp salt (vary to taste)

Mix all ingredients for marinade. Marinade chicken for 8 hours. Grill or bake (as you would bake/grill regular chicken thighs).

Grilled sweet onions

1/4 cup olive oil
2 tablespoons (1/4 stick) butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon chopped fresh summer savory
1 1/2 teaspoons Worcestershire sauce
2 large sweet onions , peeled, cut horizontally into 1/2-inch-thick slices

Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.

Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.

Indian spiced deviled eggs

6 hard-cooked eggs
3½ Tbsp. Greek yogurt, plain
3 Tbsp. red onion, minced
1 Tbsp. jalapeño chile, minced and seeded
1½ tsp. mango chutney, minced
½ tsp. (scant) garam masala
Red pepper, finely chopped

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in yogurt. Stir in onion, jalapeño, chutney and garam masala. Season with salt and pepper.Spoon yolk mixture into whites. Top generously with chopped red peppers. (Can be made four hours ahead. Cover loosely and refrigerate.)

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