Vegetable Korma

I've been sticking with the Asian theme these past couple of times I've been cooking and anyone who knows me knows that I like Indian food. Mainly because a lot of Indian dishes are vegetarian and the dishes contain tons of flavor; some spicy, which I love. This recipe is a milder recipe but very delicious. I would definitely recommend this if you want to jazz up your vegetable dish.

Ingredients:

4 TBSP vegetable oil

1 large onion, CHOPPED

2 garlic cloves, CHOPPED

1 fresh red chili, CHOPPED

1 TBSP ground ginger

CHERRY tomatoes 

1 YELLOW bell pepper, seeded and cut into bite size pieces

1 large potato, cut into CHUNKS

CAULIFLOWER

1/2 TSP salt

1 TSP tumeric

1 TSP ground coriander

1 TSP garam masala

1 CUP vegetable stock

2/3 CUP plain yogurt (or plain Greek yogurt)

2/3 CUP light cream

1 OZ fresh cilantro, CHOPPED

FRESHLYCOOKED RICE, to serve

Heat the oil in a large pan over medium heat, add the onions and the garlic, and cook for 3 minutes. Stir frequently. Add the chili and ground ginger and cook for another 4 minutes.

Add the tomatoes, bell pepper, potato, cauliflower, salt and spices. Cook, stirring constantly, for another 3 minutes. Stir in the stock and bring to a boil. Reduce the heat and simmer for 25 minutes.






Stir in the yogurt and cream. Cook, stirring frequently, for an additional 5 minutes without boiling. Add the cilantro and heat through.

Serve with rice and enjoy!!

Lemon Cream Cupcakes

March: Month three of my year of cupcakes. This month is all about the lemon. Lemon Cream Cupcake.
This recipe yields a lot of cupcakes so I hope you're hungry for this tart treat!

Makes 30 cupcakes

Ingredients for Cupcake:

1 cup of margarine (softened)

2 cups of sugar

3 eggs

2 teaspoons of grated lemon peel

1 teaspoon of vanilla extract

3 1/2 cups of all-purpose flour

1 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of salt

2 cups of sour cream

Ingredients for Frosting:

3 tablespoon of butter

2 1/4 cups confectioner's sugar

2 tablespoons of lemon juice

3/4 teaspoon of vanilla extract

1/4 teaspoon of grated lemon peel

1 tablespoon of milk

Cupcake Directions:

Preheat the oven to 350 degrees. In a large bowl, cream the margarine and sugar. Beat in the eggs, one at a time. Add the lemon peel and vanilla. Mix well. In a separate bowl, combine all the dry ingredients. Alternate adding and mixing the dry ingredients and sour cream to the creamed margarine mix. The batter WILL be thick. 

Fill your muffin pan with your favorite cupcake paper cups. For March, I thought I would celebrate Saint Patrick's Day.

Fill the cups about half full. Bake for about 25 - 30 minutes or until a toothpick inserted comes out clean.

Remove from pan and let the cupcakes cool. Meanwhile make the frosting;

Frosting Directions:

Cream butter and sugar in a mixing bowl.  Add lemon juice, vanilla, lemon peel and milk. Beat until smooth.

(I like to pipe my frosting so I always double my recipe. If you prefer to pipe, I recommend doing so.)

When the cupcakes have cooled, frost cupcakes and ENJOY!!