I go to http://.food.sulekha.com/ for lots of recipes. They do not charge but they do ask for an email in order to join. I just used my trusty old email that is only for joining things. I like that site mainly because it has more than just north or south Indian recipes...quite fun, really! Also, I like to use basic ideas and spices to fix up dishes with Indian flair. I always have on hand: tumeric corriander cumin lime and lemon juice cloves cinnamon cardamom

I think that the best basic meatball recipe is this one. I use it as my guideline but adjust the seasoning to suit my own taste. Don't be afraid to use the eggs. Home Cookin Chapter: Recipes From Thibeault's Table ================================== adapted from: Nicolina DiSpirito Serves 4 to 6 My own Sauce 1 tablespoon olive oil 1/4 onion, chopped 2 or 3 cloves of garlic minced 2 cans of quality tomatoes season with basil, salt and pepper. Rocco's Mama's Meatballs 1/2 cup chicken stock 1/2 large sweet onion, rough chopped 4 cloves garlic, rough chopped 1/2 bunch parsley, chopped 1/2 pound ground beef 1/2 pound ground pork 1/2 pound ground veal 1/2 cup breadcrumbs 5 eggs, lightly beaten 1/2 cup grated Parmigiano Reggiano cheese 2 to 3 pinches chili flakes 2 to 3 pinches salt Olive oil, to coat hands and for browning meatballs Cooked spaghetti (optional) (Note: add Basil, oregano, rosemary, fennel seed, etc.) Make the sauce: Heat oil in a large saucepan. When oil is hot, sauté onions until translucent.Add the garlic and the tomatoes. Simmer. when the meatballs have been browned add them to the sauce and simmer for at least one hour. Make the meatballs: Place the chicken stock, onion, garlic and parsley in a blender and purée. Set aside. Place the meat, breadcrumbs, eggs, grated cheese, chili flakes and salt in a large bowl. Add the puréed chicken-stock mix. Using your hands, gently but thoroughly combine all ingredients, being careful not to overmix the meat. Coat your hands with a little olive oil and form the meatballs. Pour oil in a large skillet to a depth of about 1/2 inch and place over medium-high heat. When the oil is hot, brown the meatballs, turning once. Add as much of the tomato sauce as you desire, and bring to a simmer. Cook until meatballs are done. Serve over spaghetti, if desired

Marie, I just did a cauliflower with onion and tomato this afternoon, and I'll try my other computer to see if I have it written some where. I personally don't like taters in an curry but I have added chickpeas to this one and/or carrots or really any veggie you want. My recipe is from Madjur Jaffery's 'An Invitation to Indian Cooking'. btw, in her book recipe she doesn't brown the cauli first but I do. That is the way I learned it, and when I lived in places where the cauli was never the snowy white we usually see, the browning covered up the not so pretty face. Now that I compare the book to the recipe Jim posted, the only real difference I see is NO chicken broth esp if this is to be a real vegetarian dish. The juice of the onion (which I puree along with 4T of water) and the juice of the tomatoes esp if canned give enough liquid. I also use a lot of garlic and ginger purees so I make this with at least 1T each of garlic and ginger. Finally, I add the puree of abuot 4 stems of coriander, i..e. leaves and stalks and the cleaned and trimmed root tips if available and 1T of lemon juice. As with most of my cooking, dh likes more red pepper, and if I have them I'll add one or two split hot peppers, long red or bird peppers, seeds intact. This is when it's just for him.

Here's one from Craig Claiborne that's good with seafood or chicken: CURRY SAUCE (about 1 1/2 cups) 4 1/2 TBL butter 1 garlic clove, minced 1/3 cup finely chopped onion 1/3 cup finely chopped celery 3 TBL chopped carrot 2 TBL flour 2 TBL curry powder 1/2 bay leaf 2 parsley sprigs 2 thyme sprigs or 1/2 tsp dried (I use more of the dried) 1 3/4 cup chicken stock Salt & pepper to taste Heat 3 TBL of the butter in a saucepan & add the garlic, onions, celery & carrot. Cook, stirring until the onions are wilted. Add the flour & cook, stirring about 3 minutes. Stir in the curry powder, bay leaf, parsley & thyme. Using a whisk, continue to stir briskly while adding the stock. Simmer, covered, stirring occasionally, about 30 minutes. Put the mixture including the soft vegetables, through a fine sieve, using a wooden spoon. Swirl in the remaining butter by rotating the pan gently & add salt & pepper.~~ INDIAN CURRY SAUCE (about 2 cups & can be frozen) 1 small onion, minced 2 TBL vegetable oil 3 medium garlic cloves, minced or pressed (about 1 TBL) 1 TBL minced or grated fresh ginger 1 TBL curry powder 2 1/2 cups low-sodium chicken broth 4 tsp cornstarch 1 tsp honey 1/2 cup heavy cream 1 TBL lemon juice Salt & pepper 1/4 cup minced fresh cilantro leaves (optional) Cook the onion, oil, garlic, ginger & curry powder in a medium saucepan over medium heat, stirring often until fragrant, 2-3 minutes. Stir in the broth & simmer until reduced to 1 1/2 cups, about 30 minutes. Whisk the cornstarch & honey into the cream until dissolved, then whisk the mixture into the simmering sauce. Simmer until the sauce thickens, 2-3 minutes. Stir in the lemon juice & season with salt & pepper to taste. To Store: Let the sauce cool, uncovered at room temperature for 25 minutes. Transfer to an airtight container & refrigerate up to 4 days. To Serve: Warm the sauce in a small saucepan over medium-low heat or in the microwave on high power for 5-10 minutes, stirring every 2 minutes. Season w/salt & pepper to taste & add the minced cilantro, if using.~~The Best Make-Ahead Recipe.