I am making butter chicken tonight and was out looking for some recipes to try.  All of these look excellent.

• Better Butter Chicken
• Easy Butter Chicken
• Indian Butter Chicken
• Butter Chicken
• Spicy Butter Chicken

Here are some Naan bread recipes to go with it.

• Naan Bread from About.com (here is another one)
• Naan Bread from the Food Network

We have been living in our house for a decade and I have been trying to grow rhubarb the entire time. This is the first year I have succeeded even a little bit and this has me thinking of wonderful rhubarb crisp next summer. I'll link to this recipe so it's there when I need it in 2009.

Some of you have noticed the small changes to the site along the blog roll.  Most links now show updated content which should make it easier to find other tasty sites to check out.  Also, since purchasing a small rustic cabin this summer, I am blogging the repair and renovations of it here.  It's RSS feed can be found here.

• 2 tablespoons garlic - minced (fresh)
• 3 tablespoons  coriander – minced
• 1/2 cup peanut butter
• 5 ounces soy sauce – light
• 5 tablespoons sugar
• Rice wine (between 1/2 t to 1 T)
• 1 tablespoon hot bean paste -- (up to 2 T)
• 1 tablespoon sesame oil
• 1 pound lo mein noodles (other -- noodles will do - ramen noodles or even spaghetti)

Cook the lo mein according to directions.  Let cool.  Mix the rest of the ingredients.  Add the sauce to the noodles.

Hot bean sauce also goes by the name szechuan bean sauce etc.  This is the main “spicy” ingredient and should be handled with care.  Vary this ingredient to taste. This recipe is probably very good without it. It's also quite good served when the noodles are still hot.

• 2 c  All-purpose flour
• 1/2 ts Salt
• 1 x  Vegetable oil
• 1/4 ts Baking soda
• 1 x  Milk to mix

Sift together the flour, baking soda, and salt into  a bowl.  Add enough to form a stiff dough.  Knead the dough well on a lightly floured board, form into 4 or more equal-sized balls.  Roll out the dough thinly to form 8-inch or 12-inch circles.  Then brush on a thin coating of vegetable oil.  Roll into balls again, cover, and allow to stand for 15 minutes at room temperature.

Roll out the dough again and flatten to the original dimensions by patting lightly.  Heat a cast-iron or heavy-bottomed frying pan so that when tested with a drop of water, it sizzles.  Place the rotis, one at a time, in the pan and cook for a minute.  Turn, and spread a thin layer of vegetable oil on the face of each roti, and turn frequently until cooked- when brown flecks appear on the surface. Remove from frying pan and pound between the palms of the until it becomes supple.  Keep rotis warm and moist by covering with a towel. Yields: 4-6 servings

Traditionally rotis are cooked on a flat iron grid called a tawa, but any heavy skillet or griddle can be used. 

Heidi over at 101 Cookbooks has an amazing recipe for Banana Chip Cookie Recipe that you will want to check out this summer.

If you have travelled to Australia, you may have already experienced these hamburgers-with-the-works. Stacked high with sliced beets, bacon, egg, cheese, onions and more, this is a meal-in-a-bun!

• Cooking oil | 1 tbsp.
• Medium onions, thinly sliced | 3
• Large eggs (optional) | 6
• Finely chopped onion | 3/4 cup
• Fresh bread crumbs | 1/3 cup
• Large egg, fork-beaten | 1
• Barbecue sauce | 2 tbsp.
• Salt | 1/4 tsp.
• Pepper | 1/4 tsp.
• Lean ground beef | 1 lb.
• Hamburger buns, split | 6
• Barbecue sauce | 1/3 cup
• Can of sliced beets (12 - 18 slices)
• Cheddar cheese slices | 6
• Medium tomatoes, sliced | 2
• Bacon slices, cooked almost crisp |
• Green leaf lettuce leaves | 6

1. Preheat barbecue to medium. Heat cooking oil on griddle or in large cast-iron pan on barbecue. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Remove onion to medium bowl. Cover to keep warm.
2. Reduce heat to medium-low. Break 3 eggs onto same griddle. When eggs start to set, add about 1 tbsp. (15 mL) water. Cover. Cook for about 1 minute until egg whites are set and yolks reach desired doneness, adding more water if needed. Remove eggs to plate. Cover to keep warm. Repeat with remaining 3 eggs.
3. Combine next 6 ingredients in large bowl. Add ground beef. Mix well. Divide and shape into 6 patties, about 5 inches (12.5 cm) in diameter. Increase heat to medium. Cook patties on greased grill for about 6 minutes per side until no longer pink inside.
4. Place buns, cut-side down, on greased grill. Toast until lightly browned.
5. Spread second amount of barbecue sauce on bottom half of each bun. Top each with patty, onion, beets, cheese, egg, tomato, bacon and lettuce. Cover with top half of each bun. Makes 6 burgers.