Let them eat cake! post I

Poppy Seed Cake with Lemon Glaze
Let the bold lemon glaze soak into the poppy seed-flecked interior of this cake before you slice it -- the unbeatable flavor will be well worth the wait. Bake it for Mother's Day or Sunday brunch.

Prep: 60 minutes Bake: 40 minutes Cool: 2 hours Stand: 2 hours
Ingredients
3/4 cup butter
4 eggs
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups granulated sugar
1/4 cup poppy seeds (about 1 oz.)
1 8-oz. carton dairy sour cream
1 recipe Lemon Glaze
Directions
1. Let butter and eggs stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour 10-inch fluted tube pan; set aside.
2. In medium bowl combine flour, baking soda, and salt; set aside. In large mixing bowl beat butter on medium 30 seconds. Gradually beat in sugar. Beat in eggs and poppy seeds. Alternately add flour mixture and sour cream to butter mixture; beat on low after each addition just until combined. Spread evenly in prepared pan.
3. Bake 40-45 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on rack 10 minutes. Meanwhile, prepare Lemon Glaze. Remove and invert cake on rack; poke all over with fork tines. Brush glaze over cake. Serve immediately or cover and refrigerate. Makes 16 servings.
4. Lemon Glaze: In small saucepan heat 1/4 cup sugar, 1/4 cup lemon juice, and 2 Tbsp. butter over medium-low heat until butter is melted and sugar is dissolved. Makes 16 servings.

Hot Milk Sponge Cake with Tropical Topper
Citrusy syrup and colorful tropical fruit put a sassy spin on classic sponge cake. This versatile recipe is also ideal for shortcakes, snack cakes, and trifles.

Prep: 60 minutes Bake: 20 minutes
Ingredients
2 eggs
1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1/2 cup milk
2 Tbsp. butter
1 recipe Lime Syrup with Tropicla Fruit
Directions
Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease one 9 x 2-inch round cake pan (batter will overflow a shallower pan); set aside.
In small bowl stir together four and baking powder; set aside. In large bowl beat eggs on high about 4 minutes, until slightly thickened. Gradually add sugar; beat on medium 4 to 5 minutes until pale yellow and thickened. Add flour mixture; beat on low to medium just until combined.
In small saucepan over low heat stir milk and butter until butter is melted; add to batter, beat to combine. Pour batter in pan. Bake 20 to 25 minutes or until wooden pick inserted near center comes out clean. Cool in pan on a wire rack . To serve, cut cake in wedges; top with Lime Syrup with Tropical Fruit. Serve immediately. To store, cover and refrigerate untopped cake. Makes 9 servings.
Lime Syrup with Tropical Fruit: Shred 2 tsp. lime peel; set aside. In pan 1/4 cup each lime juice and water with 1/2 cup sugar; cook and stir to dissolve sugar. Increase heat; boil gently, uncovered, 3 minutes (don't stir). Cool 5 minutes. Stir in peel and 4 cups fruit (mango, papaya, and carambola/star fruit).

Let them eat cake! post II

Banana Split Cake
It's like the ultimate strawberry, chocolate, and banana sundae -- only better. Love chocolate? Drizzle it with store-bought chocolate sauce before serving.

Prep: 1 hr. 10 minutes Bake: 30 minutes

Ingredients
3/4 cup butter
3 eggs
1 cup sugar
1 small ripe banana, mashed (1/3 cup)
1/3 cup dairy sour cream
1/3 cup milk
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup strawberry jam
2 drops red food coloring (optional)
2 1-oz. squares semisweet chocolate, melted and cooled
3/4 to 1 cup strawberry jam or preserves
Strawberry Ice Cream (optional)
Directions
Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper. Grease and flour; set aside.
In large bowl beat butter on medium speed 30 seconds; gradually beat in sugar to combine. Add eggs one at a time, beating well after each addition. In bowl combine banana, sour cream, milk, and vanilla. In another bowl combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.
In small bowl combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring. In separate bowl combine 2/3 cup batter and melted chocolate. Spread plain batter in prepared pans. Spoon flavored batters on each plain batter; gently swirl with knife.
Bake 30-35 minutes, until wooden pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans, peel off paper, cool. Place one layer flat side down on plate. Top with jam. Stack second layer flat side down. Makes 12 servings.

Caramel-Frosted Hummingbird Cake
Sweet potatoes, bananas, and pineapple make this cake ultra-moist -- you'll want a second slice!

Prep: 65 minutes Bake: 30 minutes Cool: 2 hours Stand: 2 hours

Ingredients
3 eggs, lightly beaten
3 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. ground cloves
2 cups mashed bananas (5 medium)
1 cup cooking oil
1-1/2 tsp. vanilla
2 cups peeled, shredded uncooked sweet potatoes (about 1/2 lb.)
1 8-oz. can crushed pineapple (juice pack), drained
1 recipe Caramel Butter Frosting
Directions
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper; set aside.
2. In bowl combine flour, sugar, baking powder, salt, and cloves. Stir in bananas, oil, eggs, and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.
3. Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.
4. Prepare Caramel Butter Frosting. Place one layer, flat side up, on plate. Spread top only with 1-1/4 cups frosting. Stack and frost remaining layers. Makes 16 servings.
5. Caramel Butter Frosting: In large saucepan melt 1 cup butter; add 2 cups packed brown sugar. Bring to boiling over medium heat; stirring constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in 1/2 cup milk until smooth. Whisk in 6 cups powdered sugar until smooth. Use at once; frosting stiffens as it cools. Makes 4 cups.

Buttery Yellow Citrus Cake
Tart lemon, lime, and orange put a fresh spin on moist yellow cake -- and creates a light and elegant dessert worthy of a special occasion.

Prep: 1 hr. 15 minutes Bake: 20 minutes Cool: 10 minutes Stand: 10 minutes

Ingredients
3/4 cup butter
6 egg yolks or 3 whole eggs
2-2/3 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1-2/3 cups sugar
1 cup milk
2 tsp. finely shredded lemon or lime peel
1 tsp. finely shredded orange peel
2 Tbsp. lemon or lime juice
2 Tbsp. orange juice
1 recipe Lemony Whipped Cream Frosting
Directions
1. Let butter and eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Grease and lightly flour two 9x2-inch round baking pans; set aside.
2. In medium bowl combine flour, baking powder, 1/2 tsp. salt, and baking soda; set aside. In large bowl beat butter on medium 30 seconds. Gradually beat in sugar until combined; beat 2 minutes more. Add yolks one at a time, beat well after each addition. Add flour mixture and milk alternately; beat on low after each just until combined. Stir in peels and juices. Spread batter in prepared pans.
3. Bake for 20-25 minutes or until pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool.
4. Prepare Lemony Frosting. Place one layer flat side down on plate; spread top with frosting. Stack second layer flat side down; spread remaining frosting. Serve immediately or cover and refrigerate. Makes 12 servings.
5. Lemony Whipped Cream Frosting: In large chilled bowl beat 2 cups whipping cream, 2 Tbps. powdered sugar, and 1 Tbsp. instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 Tbsp. shredded lemon peel. If made ahead, chill 24 hours; stir before spreading. Makes 3-1/2 cups.

Date and Spice Cake
Flavorful spices, boosted by molasses, make this cake unforgettable -- and the perfect cold-weather comfort dessert.

Prep: 45 minutes Bake: 25 minutes Cool: 10 minutes Stand: 10 minutes
Ingredients
3 eggs
2/3 cup butter
1 8-oz. pkg. chopped pitted dates
2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. each ground cinnamon, nutmeg, allspice, and cloves
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. vanilla
1-1/4 cups half-and-half or light cream
1/4 cup molasses
1 recipe Sour Cream Frosting

Vanilla ice cream (optional)
Ground cinnamon or ground nutmeg
Directions
1. Let eggs and butter stand at room temperature 30 minutes. In small bowl combine dates and boiling water to cover. Let stand 15 minutes; drain and set aside.
2. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In bowl combine flour, baking powder, baking soda, and spices; set aside.
3. In 4-quart bowl beat butter on medium to high speed 30 seconds. Beat in sugars and vanilla until combined. Add eggs one at a time, beating 1 minute after each. In bowl stir together half-and-half and molasses. Alternately add flour mixture and molasses mixture to egg mixture; beat on low after each until combined (may appear curdled). Stir in dates. Spread batter in prepared pans.
4. Bake 25 to 30 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on rack 10 minutes. Remove from pans; cool completely.
5. Prepare Sour Cream Frosting. Place one layer flat side up on plate; spread 2/3 cup frosting. Stack second layer flat side up; spread remaining frosting. Cover and refrigerate. Serve with ice cream lightly dusted with cinnamon or nutmeg. Makes 12 servings.
6. Sour Cream Frosting: Beat together one 8-oz. carton dairy sour cream, 1 cup whipping cream, 3/4 cup powdered sugar, and 1/4 tsp. almond extract on medium until thick and nearly holds stiff peaks. Makes about 3 cups.

Chocolate-Espresso Chiffon Cake
This cake is lighter and airier than many thanks to beaten egg whites. Add a dollop of espresso cream before serving.

Prep: 65 minutes Bake: 60 minutes
Ingredients
8 eggs
4 tsp. espresso powder or instant coffee crystals
3/4 cup water
2 cups all-purpose flour
1-1/2 cups sugar
1 Tbsp. baking powde
1 tsp. salt
1/2 cup cooking oil
1 tsp. vanilla
3 oz. bittersweet chocolate, grated
1/2 tsp. cream of tartar
1 recipe Espresso Whipped Cream
Directions
1. Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water; set aside.
2. In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
3. Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.
4. Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.
5. Espresso Whipped Cream: In chilled bowl combine 1 cup whipping cream, 1 Tbsp. sugar, 1/2 to 1 tsp. espresso powder or instant coffee crystals, and 1/2 tsp. vanilla. Beat until soft peaks form.

Let them eat cake! post III

Ginger Carrot Cake
Freshly grated ginger adds a delightful twist to this beloved American classic -- and it's delicious in any season.
Prep: 1 hr. Bake: 30 minutes Cool: 10 minutes Stand: 10 minutes
Ingredients
4 eggs, lightly beaten
2 cups all-purpose flour
1-3/4 cups sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 cups finely shredded carrots
2/3 cup cooking oil
1/4 cup orange juice
2 tsp. grated fresh ginger or 3/4 tsp. ground ginger
1 cup walnuts, toasted and finely chopped (optional)
1 recipe Double-Cream Cheese Frosting
Directions
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans; line bottoms with waxed or parchment paper; set aside.
2. In large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl combine eggs, carrots, oil, orange juice, and ginger. Stir egg mixture into flour mixture, stir in nuts. Spread batter in prepared pans. Bake 30-35 minutes or until pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool thoroughly on racks.
3. Prepare Double-Cream Cheese Frosting. Place one layer flat side down on plate; spread 3/4 cup frosting. Stack second layer flat side down; spread remaining frosting on top and sides. Makes 12 servings.
4. Double-Cream Cheese Frosting: In large bowl beat together on low speed one 8-oz. pkg. cream cheese, softened; 2 Tbsp. whipping cream; and 1/4 tsp. salt until fluffy. Gradually beat in 5 to 5-1/2 cups powdered sugar. Makes 2-1/2 cups.



Buttermilk White Cake with Coconut
This delicate, tender cake enveloped in fluffy frosting and coconut makes a beautiful dessert for christenings and weddings.
Prep: 1 hr. 15 minutes Bake: 25 minutes
Cool: 10 minutes Stand: 10 minutes
4 egg whites
2 cups all-purpose flour
1-1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk or sour milk*
1/2 cup shortening
2 tsp. vanilla
1 recipe Buttercream Frosting
2 cups coconut chips or flaked coconut
Directions
1. Let egg whites stand at room temperature 30 minutes. preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans; set aside.
2. In large mixing bowl combine flour, sugar, baking powder, salt, and baking soda. Add buttermilk, shortening, and vanilla; beat on low until combined. Beat on medium 2 minutes more, scraping bowl. Add egg whites; beat 2 minutes more. (Batter will appear curdled.)
3. Spread in pans. Bake 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean. Cool on wire rack for 10 minutes. Remove from pans; cool completely.
4. Prepare Buttercream Frosting. Place layer flat side down on plate; spread top with some of the frosting. Stack second layer flat side down; frost top and sides. Sprinkle coconut. Serve immediately or cover and refrigerate. Makes 16 servings. 5. Buttercream Frosting: In 4-quart mixing bowl beat 3/4 cup softened butter on medium until smooth. Gradually beat in 3 cups powdered sugar to combine. Beat in 1/4 cup buttermilk or milk and 2 tsp. vanilla. Gradually beat in enough additional powdered sugar (3-1/4-3-3/4 cups) to make of spreading consistency. 6. *Sour Milk: Pour 1 Tbsp. lemon juice or vinegar in 1-cup glass measure; add milk to equal 1 cup. Let stand 5 minutes.


Chocolate Sour Cream Cake
Sturdy, dense, and loaded with chocolate, this is the cake that chocolaholics dream of -- and it travels beautifully, making it the ideal potluck dessert.
Prep: 45 minutes Bake: 25 minutes
Ingredients
2 eggs
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1-1/4 cups sugar
1 tsp. vanilla
3 oz. bittersweet chocolate, melted and cooled
1 8-oz. carton dairy sour cream
1 cup milk
1 recipe Fudgy Frosting (below)
Directions
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.
2. In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.
3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.
4. Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting. Makes 16 servings.
5.Fudgy Frosting: In large pan over low heat melt and stir one 12-oz. pkg. semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz. carton sour cream. Stir in 4-1/2 cups (1 lb.) sifted powdered sugar; stir until smooth. Makes 4 cups.



Red Velvet Cake
A little cocoa and red food coloring turn classic white cake into a red-hot dessert; buttercream frosting adds an extra layer of decadence.
Prep: 1 hr. 15 minutes Bake: 25 minutes Cool: 10 minutes Stand: 10 minutes
Ingredients
3 eggs
3/4 cup butter
3 cups all-purpose flour
2 tsp. unsweetened cocoapowder
2-1/4 cups sugar
1-1/2 tsp. vanilla
1 1-oz. bottle red food coloring (2 Tbsp.)
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar
1 recipe Buttercream Frosting
Directions
Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1 1/2-inch round baking pans; set aside.
In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.
Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.
Buttercream Frosting: In medium saucepan whisk together 1-1/2 cups whole milk, 1/3 cup flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir). In large bowl beat 1-1/2 cups softened butter, 1-1/2 cups sugar, and 2 tsp. vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.


Pecan-Laced German Chocolate Cake
Chocolate is the star in this moist cake, but coffee is the key ingredient -- it deepens the flavor of the chocolate.
Prep: 40 minutes Bake: 25 minutes Cool: 10 minutes Stand: 10 minutes
Ingredients
4 eggs
3/4 cup butter
1-3/4 cups all-purpose flour
3/4 cup pecans, toasted and ground
1 tsp. baking soda
1/4 tsp. baking powder
2 cups sugar
1 4-oz. pkg. sweet baking chocolate, chopped, melted and cooled
1 cup buttermilk
1/2 cup strong coffee or water
1 recipe Coconut-Pecan Frosting
Directions
1. Separate eggs. Let eggs and butter stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of three 9-inch round cake pans. Line with waxed or parchment paper; grease and flour bottoms and sides. Set aside.
2. In large mixing bowl beat egg whites until stiff peaks form; set aside. In medium bowl stir together flour, pecans, baking soda, baking powder, and 1/4 tsp. salt. In 4-quart bowl beat butter on medium-high 30 seconds. Gradually add sugar; beat until light and fluffy. Add egg yolks one at a time, beating after each. Beat in chocolate on low.
3. In bowl combine buttermilk and coffee. Alternately add with flour mixture to butter mixture; beat well after each. With spatula fold in egg whites. Spread batter in pans.
4. Bake 25 minutes or until pick inserted near centers comes out clean. Cool in pans 10 minutes. Remove; peel off paper. Cool on wire racks.
5. Prepare Coconut-Pecan Frosting. Spread 1 cup on rounded tops of two layers. Add third layer, flat side down; spread with remaining frosting. Makes 16 servings.
6. Coconut-Pecan Frosting: In saucepan slightly beat 2 eggs. Stir in 1-1/3 cups half-and-half, 1-1/3 cups sugar, and 1/2 cup butter. Cook and stir over medium heat 10 minutes, until slightly thickened and bubbly. Remove from heat; stir in 7-oz. pkg. (2-2/3 cups) coconut and 1 cup chopped toasted pecans. Cover and cool. Makes 3-1/2 cups.

Simple but amazing Indian Dinner

Last night, in order to thank a handful of friends that took care of our house and cat while we went to India for a month, Aaron and I hosted an Indian Dinner. Since it was not only my first time cooking this cuisine, but especially cooking for those who are very familiar with it, I searched long and hard for the right recipes. Every recipe received compliments so I confidently share these with you and hope you'll try them out!

Along with making these recipes include a hefty side of rice and chapati bread. if you don't have the time or understanding to make the chapati, serve with warmed wheat tortillas. (the difference is small)

Indian-style chicken with Ginger and Curry
From Bon Appétit.

(not an authentic curry recipe, it does after all have Italian dressing as an ingredient, but trust me no one will know! This recipe is simple and delicious!)

Offer white rice alongside... Servings: Serves 4.
1 cup chopped onion

1/4 cup bottled nonfat Italian dressing

1 tablespoon chopped peeled fresh ginger

3/4 teaspoon dried crushed red pepper

1/2 teaspoon curry powder

1/4 teaspoon ground turmeric

4 skinless boneless chicken breast halves diced

1 tablespoon oil

1/2 cup canned low-salt chicken broth

Plain nonfat yogurt (optional)
Mix first 6 ingredients in 8 x 8 x 2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.
NOTES: Thanks to everyone's advice on Epicurious.com, I doubled the Italian dressing and chicken broth but also added 1/2 cup of coconut milk. In the future I plan on adding a 1/2 to a cup of plain yogurt to the marinade right before cooking the chicken to add a thickness to the sauce...

Mint Chutney
1 bunch fresh cilantro well washed

1 1/2 cups fresh mint leaves
1 green chili pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon salt
1 medium onion, cut into chunks

1 tablespoon tamarind juice or lemon juice
1/4 cup water, or as needed
In a food processor, combine the cilantro, mint leaves, chili pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

NOTES: it was commented that it could use more salt- so add salt to taste.

Curried Cumin Potatoes
2 pounds new potatoes

2 tablespoons olive oil
2 tablespoons cumin seed

2 teaspoons ground turmeric
2 teaspoons curry powder

2 teaspoons coarse sea salt
1 teaspoon ground black pepper

3 tablespoons chopped fresh cilantro
Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm. Heat oil in a large sauté pan over medium-high heat. Sauté the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and sauté until toasted. if the potatoes are a bit too soft, bake for 10-15 min. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Curried Cauliflower

12 cups cauliflower florets (about 4 lbs)

1 teaspoon coriander seeds

1 teaspoon cumin seeds

3/4 cup olive oil

1/2 cup red wine vinegar

3 1/2 teaspoons curry powder

1 tablespoon Hungarian hot paprika

1 3/4 teaspoons salt

1/4 cup chopped fresh cilantro
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.) Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

Kheer (Rice Pudding)
2 cups coconut milk

2 cups milk
3 tablespoons white sugar

1/2 cup Basmati rice
1/4 cup raisins

1/2 teaspoon ground cardamom
1/2 teaspoon rose water (optional)

1/4 cup sliced almonds, toasted
1/4 cup chopped pistachio nuts
Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with toasted almonds and pistachios. Dust with nutmeg/ cardamom. Enjoy warm.

Nariyal Burfi (Indian Coconut Fudge)

This is a very simple and delicious recipe. The cardamon is a very distinctive flavor and if you're new to it you may want to cut the amount in half.

3 cups sweetened flaked coconut

1 1/2 (14 ounce) cans sweetened condensed milk
2/3 cup sliced almonds

1 tablespoon ground cardamom

Grease a 9x9 inch pan. Stir together the coconut and condensed milk in a large, microwave-safe bowl. Cook on High in the microwave, stirring every 30 to 45 seconds. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared pan, and smooth the top with a spatula. Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.

Carrot Halwa
4 cups grated carrots

2 cups milk

1 cup white sugar
1 tablespoon butter

1/2 cup cashew halves 1/2 cup raisins
1 pinch ground cardamom
In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat. Melt butter in a skillet over medium heat. Stir in cashews and raisins, and sauté until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.

Chapati Bread
2 cups wheat flour

1/2 teaspoon salt
3/4 cup water

1 tsp vegetable oil
In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes. Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand and use a rolling pin to roll out each piece into a 6 to 8 inch diameter round. Cook the chapati for 1 minute before turning over, turn again after another minute. The chapati should have some darker brown spots when finished. Best served warm.