Green Pepper / Capsicum and Peanut Curry

Ingredients:

Shelled Peanuts - 1/2 cup

Green pepper / Capsicum - 4-5 (cut into big chunks)

Jaggery - 1 TBSP

Salt - to taste

For the paste:

Coriander Seeds - 2 tsp

White Sesame Seeds - 2 tsp

Red Chilies - 4 or to taste

Whole Black Pepper - 1/2 tsp

Chana dal - 1 tsp

Grated fresh Coconut - 3 TBSP

Asafoetida - 1/2 tsp

Tamarind paste - 2 tsp

Oil - 1 tsp

Tempering:

Mustard Seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Few Curry Leaves

Method:

1. Pressure cook peanuts in 3/4 cup water for 2 whistles.
2. Heat 1 tsp of oil in a pan and fry all the ingredients for the paste (except coconut and tamarind paste) until golden brown.
3. Let it cool, mix in coconut and tamarind paste and grind to a smooth paste with 1/4 cup of water.
4. Heat 2 tsp of oil in a pan and splutter mustard seeds, cumin seeds and curry leaves.
5. Add the green peppers and fry for 2 minutes.  Do not over cook.  Remove from the pan and keep it aside.
6. Add 1 1/2 cups of water to the ground paste.  Add salt and jaggery.  Mix well.  Bring it to a boil.
7. Simmer and cook for 10 minutes.  Add the boiled peanuts and green peppers and simmer for another five minutes.
8. Serve hot with plain rice or roti.

Bhadam Paal Puri - Puri in Almond Milk

Ingredients:

For the dough:

All Purpose Flour / Maida - 1 cup

Fine Rava / Semolina Flour - 1/4 cup

Powdered Sugar - 2 TBSP
Salt - 1/4 tsp
Cardamom Powder - 1 tsp

Ghee - 2 tsp

Oil for deep frying

Combine all the ingredients with enough water to a soft dough.

Method:

Take a lemon sized dough and roll out into thick disc.

Spread little ghee on the disc and sprinkle some rice flour.

Make a slit in the center and roll the edges to one end to another end.

Keep the rolled dough straight to flatten and roll into thick discs using rice flour.

Deep fry the discs until golden brown. 

For the milk:

Almonds - 1/4 cup

Milk - 2 cups

Sugar - 1 cup

Pinch of Saffron (soaked in 2 TBSP of warm milk)

Chopped  Almonds for garnishing

Soak almonds in hot water for 1 hour and remove the skin.  Grind the almonds with enough water into a thick paste.

In a sauce pan, bring the milk to a boil.  Add the sugar and keep stirring until the sugar dissolves.

Let it simmer for 15 minutes.  Add the ground almond paste and mix well.  Simmer it for another 5 minutes.

Add the saffron and mix well.

To Serve:

Place the puri in a serving dish and pour the hot almond milk over it.  Garnish with chopped almonds.

Let it soak for 5 minutes before serving.

Eggless Pineapple Upside Down Cup Cake

Ingredients:
All Purpose Flour - 2 cups
Sugar - 3/4 cup
Melted Butter - 1/2 cup (unsalted)
Yogurt - 1 cup
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Pineapple Juice - 1/2 cup
Apple Cider Vinegar - 1 TBSP
Sliced Pineapple - 12 (Fresh or Canned)
Light Brown Sugar - 1/2 cup
Cardamom Powder - 1/2 tsp
Maraschino Cherries - 6  (cut into halves)

Method:

• Pre-heat oven to 350 degree F.
• In a large bowl combine the flour, sugar, baking powder, baking soda and cardamom powder and mix well.
• In an another bowl mix in yogurt, pineapple juice, melted butter and apple cider vinegar.
• Add the flour mixture to the yogurt mixture and mix well into a smooth batter.

Spray a 12 cup muffin tray with cooking spray and add small cubes of butter.

Spread some brown sugar on top of the butter.

Place the sliced pineapple and the cherries (cut side up) on each cup.

• Now spoon the batter on top of the pineapple.
• Bake for 20-25 minutes or until golden brown and a tooth pick inserted in the middle comes out clean.

• Let it stand for 5 minutes.  Run a butter knife around the edges.
• Place a wax paper on a cookie sheet and invert it and place it on the cakes.  Gently turn the muffin pan to release the cup cakes.

Serve warm or at room temperature.

From the left over batter I made these upside down plum cakes.