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Friday, December 26, 2014

Stuffed Hunagarian Peppers with Moong Dal and Cream of Wheat

  • 1/2 cup Moong dal
  • Water to soak and boil dal
  • 1/2 cup Cream of wheat
  • 10 Hungarian peppers
  • 1 teaspoon Turmeric powder
  • 3 tablespoons Coriander powder
  • 2 tablespoons Mango powder
  • 1 tablespoon Cumin powder
  • Salt to taste
  • 3 tablespoon sugar
  • 1 tablespoon of oil to roast cream of wheat and spices
  • 1/4 cup oil to temper peppers
  • 1 teaspoon cumin seeds
  • 1/8 teaspoon asfoetida
  • 1 cup water to cook peppers
    • Wash and soak dal for 4 hours completely submerged in water.
    • Add little salt and boil the dal until tender but not mushy.
    • Drain all the water and set aside.
    • Wash and slit the Hungarian peppers length wise half way so you can fill them.

    • If you don't want this side dish to be very spicy you can take the seeds and veins out of peppers, otherwise leave them intact.
    • Mix cream of wheat and all the powdered spices except sugar and asfoetida.
    • Heat some oil in frying pan. 
    • Dump all the spices and cream of wheat in the pan and roast on medium low heat until cream of wheat golden brown. Be sure the keep stirring so cream of wheat and spice mix does not burn.
    • Mix this roasted spice mix with dal.
    • Add salt to taste, add sugar.
    • Mix well until everything is well incorporated.
    • Fill the peppers generously with this mix and set aside.
    • You will still have some stuffing left, that is okay you can use this to sprinkle on top of stuffed peppers.
    • Serve hot with chapati/roti or rice or simply as a side dish.
    • Heat oil in a flat pan and when oil is hot add cumin seeds.
    • When seed crackle, add asefoetida and gently place the pepper in the heated oil in pan.
    • Let them cook on medium high heat for few min until skin on pan bottom becomes light brown.
    • Gently flip them over and cook the other side.
    • Turn the stove off.
    • Now carefully transfer them one by one in a microwave safe 9x 13 pan.
    • Sprinkle rest of the stuffing on to lengthwise arranged peppers.
    • Pour water over on the sides of pan.
    • Cover with plastic wrap.
    • Cook the peppers in microwave for 15 min.
    • They will be nice and soft.

    Enjoy :)
    Recipe and Photographs by Surekha.
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    Thursday, December 25, 2014

    Chewy Soft Yellow Cake Squares with Snickers Bars

    My husband loves Snicker bars, every year during Halloween he gets an excuse to buy bags and bags of these candy (needless to say more than we need for our neighborhood trick or treating kids)
    This time due to crummy weather we had lot of left over bags of these candies and I was trying to find a recipe that would breakdown the sweetness of these candies and create something new.
      I started looking and found this recipe for easy-one-bowl-snickers-cake-bars. I liked it and started experimenting with my imagination to modify it and came up with this delicious version.

      • 1  package yellow cake mix
      • 1/2 cup packed brown sugar
      • 1/2 cup butter, melted
      • 2 eggs
      • 1/3 cup mayonnaise
      • 1/3 cup cream cheese
      • 1/3 cup whipping cream
      • 12 -14 Snickers fun sizes candy bars, chopped in to 1/2 inch squares
      • Preheat oven to 350 degrees F
      • Grease 13x 9 inch baking pan.
      • In a large bowl combine  brown sugar, butter, eggs, cream cheese, mayonnaise until well blended.
      • Add cake mix and mix until smooth batter without any lump is acquired. 
      • Add whipping cream, mix again until batter is smooth.
      • Fold in the snicker bars chopped squares.
      • Spread in to baking pan.Bake for 37 minutes or until a toothpick comes out clean.
      • Let it cool completely.
      • Cut in to squares.
      • Soft and chewy delicious, cake bars are ready.
      • For variation you may use chocolate cake mix instead of yellow.
      • Enjoy !!  
      Original Recipe source Adapted and Modified by Surekha
      Photographs by Surekha.
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