Ground Lamb and Peas in Yogurt

• 2 tsp garam masala
• 2 tsp turmeric
• 1 tsp coriander 1/2 ts[p cumin
• 1/2 tsp chili powder
• 1 bay leaf
• 1 medium onion, chopped
• 1 T ghee or oil
• salt and pepper to taste
• 2 T tomato paste
• 1 1/2 lb. ground lamb
• 3 medium plum tomatoes, cored and chopped
• 1 cup whole-milk yogurt
• 1 1/2 c. frozen peas, thawed
• 1/2 c. roughly chopped cilantro

Put ginger-garlic paste, all spices except bay leaf, and 1/2 c. water in a blender and puree to a wet paste. Set aside. Over medium-high heat, melt ghee and add onion, salt and pepper; cook until caramelized, 3-4 minutes. Add lamb and bay leaf;cook, stirring and breaking the lamb up into small pieces, until browned and cooked through, about 5 minutes. Add tomatoes and cook, stirring occasionally, until softened, about 3 minutes or more. Remove the skillet from heat and stir in yogurt, peas, and cilantro. Adjust spices if necessary and serve with rice or flat-bread.

Palak Paneer

• 5-6  cups fresh finely chopped spinach, or 10 oz. frozen
• 1/3 lb. paneer, chopped into 1/4 or 1/2 inch cubes
• 2 medium tomatoes, pureed
• 3/4 -1 c. onion (more or less depending of how much you like it)
• 1 T oil or ghee
• 1 1/2 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin
• Pinch asafoetida
• 1/2 salt
• 2 T wheat flour
• 1/3 c. cream or 3/4 -1 c. milk (or a combination there of)
• 1-2 oz cream cheese, cut into bits
• 1/8 - 1/4 cup sour cream or yogurt

If using frozen spinach thaw and blend until creamy but not pasty. Blend tomatoes; add ginger-garlic paste and all the spices; set aside. Mix flour and dairy. Melt ghee and cook onions until light gold. Add tomato spice mix and cook off excess liquid. Add spinach, stir, and cook with top on for about 10 minutes or until thoroughly wilted. Add cream mixture and stir. Cook a few minutes until thick. Add chopped paneer and fold into spinach mixture and simmer for 2-3 minutes. Serve over rice if desired.

Swirl Coffee Cake

• 1 stick butter
• 3/4 c. sugar
• 2 eggs 
• 2 tsp vanilla 
• 1 3/4 c. flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 c. sour cream or yogurt
• 1/2 c. brown sugar
• 1 c. toasted chopped pecans
• 2 tsp cinnamon

 Combine the brown sugar, cinnamon, and nuts; stir and set aside. Cream butter and sugar. Add eggs and vanilla, beating well after each addition. Sift together the flour, baking powder, soda, and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour. Pour half the batter into a greased, 10-inch tube pan; sprinkle half of pecan mixture over batter. Repeat layers. Bake at 350 F for 45-50 minutes or until toothpick comes out clean. Cool 5 minutes and then turn out onto serving plate.

Chile-Garlic Roasted Sweet Potatoes

• 4 tsp olive oil
• 1 T chile-garlic sauce (see note)
• 1 T soy sauce
• 1/8 tsp white pepper
• 1 1/2 lb. sweet potatoes, scrubbed, cut into 1-inch wedges or pieces

Position rack in lower third of oven, preheat to 400 F. Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture. Spread the sweet potatoes evenly on a rimmed baking sheet. Roast, stirring frequently , until potatoes are tender and browned, 20-25 minutes.

        Note: Chili-garlic sauce (like Sambal Oelek) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian  section of large supermarkets and will keep for up to 1 year in the fridge.

Carrot Cake

• 3 sticks butter
• 1 3/4 c. sugar
• 2 c. flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 4 large eggs
• 1 tsp vanilla
• 3 1/2 c. grated carrots 
• 1 c. chopped walnuts

Preheat oven to 350 F.
Grease 3 (9 inch) cake pans. In a large bowl, cream butter and sugar. Sift dry ingredients.
Add the dry ingredients, alternating with the eggs, beating well after each addition. Add vanilla and mix. Add carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the pans and bake until set and a toothpick comes out clean, 25-30 minutes. Remove cakes and let cool in pans for 10 minutes then turn out and coll completely. Top with cream cheese frosting and enjoy.

       recipe by Emeril Lagasse

Sour Cream Chocolate Cake

• 2 cups flour
• 2 cups sugar
• 3/4 cup sour cream
• 1/4 cup shortening
• 1 cup sugar
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
• 1 tsp vanilla
• 2 eggs
• 4 oz. unsweetened chocolate, melted and cooled

Heat oven to 350 F. Grease two 9-inch pans. Beat all ingredients in large bowl in medium speed, scraping bowl occasionally, for 3 minutes. Pour into pans. Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes, turn out and allow to cool completely.

Sour Cream Frosting

• 3/4 cup sour cream
• 1/2 cup butter
• 3 oz. unsweetened chocolate, melted and cooled
• 2 tsp vanilla
• 2 cup powdered sugar (you may want more or less so be cautions in adding a lot at time)

Mix sour cream, butter, chocolate, vanilla. Stir n powdered sugar; beat just until frosting is smooth and spreading consistency.

Cream Cheese Frosting

• 10 oz. cream cheese
• 1/2 cup powdered sugar
• 2 tbls butter 5 tbls heavy cream (or coconut cream)
• Vanilla

Cream all the ingredients except the cream until light and fluffy. Add the cream slowly, beat till well incorporated. Keep at room temp. until ready to use, max of a few hours. NOTE add sugar a bit at a time tasting frequently till sweet enough.

Lemon Crunch Cake

• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs, beaten
• Zest of 1 lemon
• 1 1/2 cup self-raising flour, sifted
• 1/4 cup milk
• Juice of 1 lemon
• 1/2 cup sugar

Heat oven to 350 F. Grease and 8 x 8 pan. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs. Stir in lemon zest. Fold in flour, alternately with milk. Pour batter into prepared pan and level surface with a metal spatula. Bake about 30 minutes until well-risen and pale golden. While cake is baking, make topping. In a bowl, mix together lemon juice and sugar. Spoon sauce over hot cake. Leave cake in pan until completely cold, then turn out and cut into squares.

Chocolate Mayonnaise Cake

• 2 1/4 cup flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 eggs
• 1 tsp vanilla
• 1 cup mayonnaise
• 4 oz. unsweetened chocolate
• 1 1/3 cups water
• 1 2/3 cups sugar
• 1/2 tsp salt
• 1/8 tsp cinnamon

Heat oven to 350 degrees F. In double boiler, melt chocolate. Add mayonnaise and water to chocolate over medium heat. When smooth, cut heat. Fluff eggs and add sugar. Add chocolate mixture. Mix in dry ingredients and pour into greased 9 x 13 pan. Bake for 40-45 minutes.