Dudhi (lauki) chana nu shak

Traditional Dudhi Chana nu Shak with a twist

Ingredients

• 1 Medium size dudhi (peeled and diced) (Approx 2 1/2 cup)
• 1 cup chana dal
• 3 cloves garlic (crushed)
• 1 medium size Tomato (diced)
• a pinch hing
• salt to taste
• 11/2 tsp cumin-coriander powder
• a pinch turneric powder
• 2-3 green chillies (finely chopped)
• 1/2 tsp garam masala powder
• a pinch soda-bi- carb
• 2 tbsp oil
• 1/2 tsp mastard seeds
• 1/4 tsp cumin seeds
• 1 cup water
• Chopped coriander leaves for Garnish

Directions

1. Wash and Soak chana dal for 1/2 hour.
2. Heat the oil in the pressure cooker and add mustard seeds when they cracle add cumin seeds and hing.
3. Add diced tomato, garlic and green chillies and let it cook for 4-5 min. on medium heat. Slightly mash the tomato with the back of the serving spoon. Add termeric , salt, garam masala, cumin-coriander powder and mix.
4. Add diced dudhi ,chana dal, a pinch soda-bi carb and 1 cup of water. Mix well and put the lid with whistle.
5. Cook for 3-4 whistle and let the pressure cooker cool down for 15-20 min.
6. Open the cooker. Slightly mash the dudhi to thicken the greavy. If the gravy is still watery put the cooker back on high heat but do not put the lid.
7. After 4-5 min check the consistency if it is thick enough then turn off the gas.
8. Garnish with chopped fresh coriander leaves.
9. Serve with chapati/ puri / roti / Bhakhari / Parantha.

Red Velvet Cupcakes

Ingredients
2 eggs
1 1/2 cups of sugar (375 ml)
1 1/2 cups canola oil (375 ml)
1 cup of plain yogurt (250 ml)
2 tablespoons red food coloring (30 ml)
1 teaspoon vinegar (5 ml)
1 teaspoon vanilla extract (5 ml)
2 1/2 cups of flour (625 ml)
1 tablespoon cocoa (15 ml)
1 teaspoon baking soda (5 ml)
1 teaspoon salt (5 ml)
Icing
1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups sifted confectioners’ sugar

Direction

Red Velvet Cupcakes
Preheat oven to 350 °F (180 °C).
In a food processor, mix the eggs with the sugar, oil, yoghurt, food coloring, vinegar and vanilla. Add flour, cocoa, baking soda and salt. Blend until just incorporated.
Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.
Icing
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.Spoon a dollop of cream on the cupcakes.