I didn't want to say "Indian Food" because you might think it was going to be fry bread.

Tandoori Style Chicken

1 cup plain yogurt
2 cloves garlic, minced
1 small onion, finely chopped
1 1/2 teaspoons coriander seeds, cracked
1 teaspoon ground cumin
2 teaspoons turmeric
1/4 teaspoon black pepper
1 teaspoon minced fresh mint, or a pinch of dried mint leaves
1 broiler-fryer, quartered

Mix the yogurt and spices. Place the chicken in a shallow dish or plastic bag and spread with the marinade. Cover or tie the bag closed and let stand at room temperature for 2 to 3 minutes or refrigerate for 8 to 12 hours.

Grill 6 to 8 inches over hot coals, brushing with more marinade as needed and turn to cook evenly. Cook just until tender and golden, 40 minutes for a medium chicken. Note: This chicken can be cooked in the kitchen: Bake at 400 degrees in a shallow baking dish, turning and basting until done, about 35 minutes.

India Potatoes

1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
2 teaspoons fresh ginger, grated (you can buy puree in tubes)
1/4 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon paprika
2 small potatoes, cut in 1/2 inch cubes
Chicken broth (1 cup or less)
1 tablespoon lemon juice
Chopped fresh cilantro or Italian parsley
Salt and pepper to taste

Saute the onion, garlic, and spices in the oil for a minute, then stir in the potatoes and about 1/2 cup broth. Cover and cook until potatoes are tender, adding more broth as needed. Season with salt and pepper. Sprinkle with lemon juice and cilantro.

I don't know about you, but I think Indian food, when it isn't flaming hot (no heat in the above recipes), needs salt or some chutney to go with it. Major Grey's Chutney is really good, or you can make some.

Here is a recipe for a watermelon rind chutney from Gourmet magazine that I haven't tried. It starts from scratch, but I think I might try it with store-bought pickled watermelon rind and then add the ginger, hot chili, garlic, salt, and pepper.

Watermelon Rind Chutney
1 (8 lb.) piece watermelon (flesh and rind)
1 1/2 cups cider vinegar
1 1/2 cups water
2 cups sugar
1/4 cup minced peeled fresh ginger
2 tablespoons minced small hot green chili, such as Thai or serrano (incl. seeds)
1 1/2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon black peppercorns coarsely crushed with the flat side of a large knife

Remove the watermelon flesh from the rind and reserve for another use. Scrape off and discard any remaining pink flesh from the rind, and then cut the rind crosswise into 2-inch wide strips and remove the green peel with a vegetable peeler or sharp knife. Cut the white rind into 1/2-inch cubes. There should be 5 - 6 cups. Bring the rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until the sugar is dissolved. Reduce the heat and simmer, uncovered, stirring occasionally, until the rind is tender and translucent, and liquid is syrupy, 45 to 55 minutes. Cool the chutney, uncovered, then chill in an airtight container 1 to 3 days to allow the flavors to mellow. Keeps 1 month covered and chilled.