Hyderabadi ground-nut chicken curry

 Really great!

In our toaster oven we sequentially roasted 1/3 C peanuts, 1/4 C unsweetened shredded coconut, 1 T sesame seeds, and transfered to a blender.  

In a dutch oven, add 2 T oil and saute 1 chopped onion until golden 7-8 min.  Add 1 T garlic and 1 T ginger (we used pastes), cook until no raw smell.  Add 1 tsp each: turmeric, chili powder, garam, salt.  Immediately add 1 C water and scrape bottom.  Transfer mixture to blender.  Blend until super smooth.

In same dutch oven, heat 2 more Tbsp oil.  Add 1 tsp mustard seed, 1 tsp cumin seed and wait 1-2 min for them to sputter.  Add 10 curry leaves.  Then add the peanut mixture back along with 1 more cup water + 1/2 - 1 tsp salt.

Add 1 tsp tamarind paste (we have an actual processed paste) + 1.5 lbs chicken cut into 3/4"-1" pieces.

Vegetarian variation: instead of chicken, a cubed sweet potato and quartered mushrooms.

Simmer uncovered for 8-13 min, stirring occasionally.

We'd definitely make this again!

Crinkle cake -- Best desert of 2024

Recipe: https://ministryofcurry.com/crinkle-cake/#recipe

Maria's modification:

Half tsp saffron replaces rose water in the custard, no rose water in the syrup. This time I reduced sugar to half cup in the custard. 

Also, I preheat half the milk and steep the saffron and cardamom in it at the very start to make sure the flavor is throughout.

The cardamom settles when mixing the custard and doesn't all pour into to the cake.

Another great chole recipe!

 no photo.  This is similar to the last good one; dark rich flavor.  But this time it's a more precise recipe since it doesn't involve using the flavored cooking liquid for texture, thereby making flavor variable.

Here's the recipe: https://glebekitchen.com/chole-masala-punjabi-chickpea-curry/#recipe