Peach Tea Cupcakes

Makes: 18 cupcakes

Tea-Infused Butter Ingredients:
1 cup unsalted butter
32 grams (about 1/3 cup) whole leaf Earl Grey tea

Directions:

In a small saucepan, melt the butter on medium-high heat until just melted.
Add the tea leaves.
Continue heating the mixture for about 5 minutes on low heat.
Remove from the heat and allow to stand for another 5 minutes.
Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.
Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.

Cupcake Ingredients:

1 ½ cup sugar
Zest of 1 medium-sized lemon
2/3 cup tea-infused butter
3 eggs
½ tsp ground ginger
1 ½ cup all-purpose flour
½ cup milk
1 cup finely chopped overripe peaches

Directions:
Preheat oven to 350 F.
In a small bowl, mix sugar and lemon zest.  Allow to sit for at least thirty minutes.
In a large bowl, cream tea-infused butter and lemon sugar.
Beat in eggs, one at a time.
Beat in ginger.
Beat in flour, one cup at a time, alternating with milk.
Fold in peaches.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Lemon Cream Cheese Frosting Ingredients:
12 oz cream cheese, room temperature
¾ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
¾ tsp lemon extract
Fresh mint leaves for garnish

Directions:

In a large bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar one cup at a time until well integrated.
Mix in lemon extract.
Spread or pipe onto cupcakes.
Top with mint leaves.

Channa/Chicken aur Palak

Serves: 6

(From the book Classic Indian Cuisine - by Rosemary Moon)


Black channa (boiled), or Chicken - 1/2 lb
4 tbsps cooking oil
2 onions, finely chopped
1 inch piece of fresh root ginger, peeled and grated
2-3 cloves garlic, peeled and crushed

Curry Paste
1 tsp ground turmeric
1 tsp ground fennel
1 tsp ground coriander
½ tsp chilli powder
3 tbsps water

1 ½ tsps salt
1/3 cup warm water
1 tbsp ghee or sweet butter
1-2 cloves garlic, peeled and chopped
6-8 curry leaves
½ tsp cumin seeds
½ tsp fennel seeds
1-2 dried red chillies, chopped
1 pound fresh spinach
4 tbsps plain yogurt
½ tsp garam masala

If using chicken, marinate with 'Curry Paste' and yogurt and keep aside for 10 minutes.

Heat oil and fry onions, ginger, garlic.
If using channa, mix the curry ingredients, add to onion mixture and stir fry for 4-5 minutes. Add channa and stir fry for a few more minutes.
If using chicken, add to onion mixture and stir fry until both sides are cooked and start to brown.
Add 1 teaspoon salt and water and bring to boil. Cover the pan and simmer for 15 minutes.
Melt ghee or butter in separate pan, add garlic and curry leaves, cumin, fennel and red chillies and stir. Wash spinach add and add remaining salt, stir fry.
Mix channa and spinach together, bring to boil. Cover and simmer for 20 minutes.