THE PICKIEST CUSTOMERS: RECIPES THAT ARE POPULAR WITH CHILDREN

2 ONIONS, chopped
3 tablespoons OIL
1 or 2 JALAPEÑO PEPPERS, diced
2 GARLIC CLOVES, grated
1 tablespoon GRATED FRESH GINGER
twice 1/2 teaspoon GROUND CORIANDER
twice 1 teaspoon GROUND CUMIN
twice 1/8 teaspoon CAYENNE
1/2 teaspoon CUMIN SEEDS
2 TOMATOES chopped
1  1/2 cup FROZEN PEAS
4 CARROTS, diced
1  1/3 pound, or so, 85% GROUND BEEF
1/2 teaspoon TURMERIC
1/2 cup PLAIN YOGURT
1/4 cup BREAD CRUMBS
1 bunch CILANTRO, chopped coarsely
SALT
8 wooden skewers, soaked in water

Place the ground beef in a glass bowl with the yogurt, turmeric, bread crumbs, half of the cilantro and 1 teaspoon salt.
In a saucepan, start sautéeing the onion in the oil. Add the jalapeño and half of the garlic and ginger. Add remaining garlic and ginger to meat bowl.
Measure the coriander, ground cumin and cayenne: half in the onion pan and half into the meat bowl.
Add whole cumin seeds to onion pan. When onion starts browning, add tomato, carrot, peas and 1 scant teaspoon salt. Reduce to low and cover. Keep track of vegetables, adding a little water if needed, until tender.
Combine contents of meat bowl thoroughly.
Divide meat into 8 balls.
Roll into 8 long finger shapes and pierce with the skewers.
Broil tikkas or bake in very very hot oven, on foil. Turn over halfway. It won't take very long.
Serve with rice .

CHOCOLATE CHIFFON PIE (Imitation Cool Whip Pie)

CRUST:
6 tablespoons BUTTER, not hard
3/8 cup (=6 tablespoons) CONFECTIONERS' SUGAR
1 cup all purpose FLOUR

Preheat oven to barely 375F. With warm hands, blend and combine ingredients into a ball.
Press into a 10 inch Pyrex glass pie plate. Bake for 15 to 25 minutes, until the edges have a bit of color, but you don't want the middle to color much if at all.
Cool completely (it will take a while).

FILLING:
8 oz (=1  1/3 cup) NESTLÉ SEMI-SWEET CHIPS
1/2 stick BUTTER
1/4 cup STRONG COFFEE
2 cups HEAVY or WHIPPING CREAM
1/4 cup CONFECTIONERS' SUGAR
1 teaspoon VANILLA EXTRACT

In a slow double boiler, melt the chocolate with the butter and the coffee. Stir until smooth and cool until barely lukewarm.
In a bowl, whip the cream with the sugar and the vanilla until it barely holds a soft shape.
Stir about 1/4 of the cream into the chocolate, then very gently fold the rest.
Pour this fluffy chocolate cream into the crust and freeze briefly while you prepare the topping.

TOPPING (stabilized whipped cream):
1/2 teaspoon UNFLAVORED GELATIN
1 tablespoon COLD WATER
3/4 cup HEAVY or WHIPPING CREAM, separated
1/4 cup CONFECTIONERS' SUGAR
1/2 teaspoon VANILLA EXTRACT

Sprinkle the gelatin over the cold water.
Keep 2 tablespoons cream aside.
In a bowl, whip the rest of the cream with the sugar and the  vanilla until it holds a medium shape.
Microwave the gelatin for 20 seconds. Stir it. Microwave a bit more if not well dissolved.
Quickly, mix the dissolved gelatin and the reserved little bit of cream, and pour into the whipped cream while whipping more. When your cream holds a definite shape stop.
Spread cream over the set chocolate.
Decorate with swirls, or chocolate shavings, or, heaven forbid, piping.
Refrigerate at least 2 hours before serving. Slice with hot/wet knife. Do not keep overnight (wholesome, but less light).