Hot Chile Peppers Pakoras (Fritters)

Ingredients:

8 small Hungarian Peppers (can use 10-12 Serrano peppers)

Oil for frying

For the filling:

4 tables spoon Amchoor (mango powder)
½ tsp Cayenne pepper Powder
½ tsp ground black pepper
2 tsp Cumin powder
2 table spoons finely chopped Cilantro leaves
¼ tsp Ginger paste (optional)
Salt to taste

For Batter

1 cup Besan (Chick peas Flour)
¼ cup Rice Flour
½ tsp Cayenne pepper Powder
½ tsp Turmeric Powder
½ tsp Baking soda
Pinch of Asfoetida (optional)
Salt to taste
Water to make batter ~ 3/4 cup

Method:

* Wash, wipe and slit the peppers along the length.
* Remove the seeds from the peppers
* Mix all the ingredients for the stuffing and fill it inside the peppers
* Mix all the ingredients for the batter and add enough water to prepare a thick batter. (make sure the batter is not too watery)
* Dip the stuffed peppers in this batter and fry in hot oil till it is golden in color.

Serve with Ketchup or Tamarind sauce/chutney and or Mint sauce/chutney.

Photograph by Surekha

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Jalapeño Poppers

Ingredients

• 12 Jalapeño peppers
• 8 ounces cream cheese, at room temperature
• 1/2 cup shredded sharp cheddar cheese (about 1 ounce)
• 1/2 teaspoon salt

Method:

1. Heat the oven to broil. Line a baking sheet with aluminum foil and set aside.

2. Slicing only halfway through the peppers (be careful not to cut off the stem end completely) carefully open the flaps to expose the interior of the chilies, remove the seeds and ribs.

3. Place the cream cheese, cheddar cheese, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined.

4. Transfer the mixture to a quart-size ziploc bag, cut one bottom corner off to make a 3/4-inch-wide opening thus making a cone.

5. Squeeze the mixture into the peppers until just filled. Insert a toothpick widthwise through each pepper to secure the flaps and filling. Place the filled peppers s on the prepared baking sheet in two evenly spaced rows of six.

6. Bake the peppers for 10 min at 450 F and then Broil for 2-4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly.

7. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.

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Roasted Spicy Hungarian Peppers in Garlic and Olive Oil

Ingredients:

* 8 medium/small Hungarian peppers, washed and dried
* 1/2 cup olive oil
* 1-2 tablespoons lemon juice or more to taste
* 8 finely chopped garlic cloves
* Salt and black pepper to taste

Method:

Preheat oven to 450 F

* Leave the stem on peppers, just cut a slit length wise on each pepper, if you wish to make it less spicy, can remove the seeds and vein from each pepper, but comes out better if left alone (Spicy is my preference of course)

* Toss all ingredients in a baking dish

* Bake the peppers at 450 F for 10 min, then broil them for 3-4 min.

* Serve with warm bread of your choice.

Recipe and Photograph by Surekha.

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Strawberry Cheesecake Trifle:

Ingredients:

• 4 pints strawberries
• 3/4 cup sugar
• 4 packages of cream cheese softened
• 4 tblsp Orange Juice or Lime juice
• 4 cups whipping cream/whipped
• 1 can low sugar condensed milk
• 1 cup sour cream
• 2 tubs of low fat cool whip/non dairy whipped topping
• 1 loaf of pound cake, cut into ½ inc cubes
• 1 bar of Cadbury milk chocolate grated
• Few additional strawberries and chocolate shaving or curls for garnishing (optional)

Method:

• In a bowl slice strawberries and toss them with ½ cup of sugar, set aside.
• In a mixing bowl beat cream cheese, orange juice, condensed milk until smooth
• Fold in whipped cream, sour cream cool whip and set aside.
• Drain strawberries, reserving juice: set berries aside
• Gently toss cake cubes with reserved juice
• In a trifle bowl alternate and repeat layers of cake, strawberries, cream and grated chocolate.
• Top with cream cheese mixture as last layer.
• Garnish with chocolate curls/shaving and strawberries.
• Refrigerate for 4 hours.

Yield: 20-25 servings. Can cut recipe in to half, but still can use one loaf of cake. Sweetness can be varied and cut down according to taste.

Picture: by Surekha.

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Finikia Eggless recipe

Ingredients
• 1/2 cup butter, softened
• 1/2 cup superfine sugar
• 1 grated zest of one orange
• 1/2 cup corn oil
• 2 1/2 cups all-purpose flour
• 1 1/2 cups semolina
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/2 cup orange juice
Syrup:
• 1 cup water
• 1 cup white sugar
• 1/2 cup honey
• 1 cinnamon stick
• 2 teaspoons lemon juice
Topping: 1/2 cup finely chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.
3. Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
4. To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.
Credits: Recipe and photo Courtesy of Dianalynn: Allrecipes.com
"Delicious Greek pastries...probably one of my favorites because of the orange and cinnamon combination. Worth the time they take!"

Photograph by Surekha

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