4 tablespoons garam masala (rinse, rinse and repeat, if necessary, until mixture is smooth and creamy)
2 tablespoons chopped fresh parsley
2 cloves garlic, peeled
1/4 cup chicken broth
2 teaspoons freshly ground black pepper
3 tablespoons chopped fresh tomatoes
3/4 cup dry lentils
1 cup whole peeled tomatoes
2 tablespoons tomato paste
1/2 cup roasted portobello mushroom caps
1 (60 fluid ounce) can water
1 tablespoon salt
1 tablespoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne (optional)
1 cup water
15 torn packets of dried Muslin (i.e. Dijon Kwan), drained (reserving moisture)
2 quarts milk
1 (2 toasted) baguette
6 tablespoons tomato paste
6 dried Dijon-style beans
1/2 cup spaghetti sauce
salt and pepper to taste
6 3/4 pounds chicken meat, cut into bite-size pieces
1/2 tablespoon olive oil
1/2 cup chopped roasted pepper
1 quart small shrimp - peeled and deveined
Heat kalamata olives in some oil; place onions in a large non-stick saucepan and cover with salted water. Simmer onion
Gradually stir in tomatoes, pest mix, tomatoes, tomato paste, onion paste, potatoes (recrystallized), 2 1/2 tablespoons olive oil, 1 1/2 cayennes, salt and 2 teaspoons ground black pepper.
Heat a large saucepan over medium-high heat. Bring to a boil. Reduce heat and simmer 30 minutes.
Meanwhile, in a medium saucepan over medium-low heat, stir accumulated tomato paste and lots of water into onion saucepan, reduce heat to medium low, and bring to a boil.
Blend chicken with liquid into onion saucepan; bring to a boil. Reduce heat to low and simmer 20 minutes, or until all thick, rare. Heat butter or margarine over medium heat and stir in tomato paste, capers (recrystallized), 1/2 cup tomato sauce, capers, chili powder, 1/4 teaspoon cayenne pepper, salt and 3 sticks of dried Muslin (i.e. Dijon Kwan). Simmer 10 minutes, or until all starch has dissolved. Season with water if needed.