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FareShare Gazette -- January 2007 Recipes

Make FareShare Gazette -- January 2007 Recipes at home with All Purpose Flour, Baking Powder, Salt, Sugar, and Milk. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 1/3 cup
• 2 1/2 tsp
• 3/4 tsp
• 1 cup
• 3/4 cup
• 2 tbsp
• 3 tbsp
• 3 tbsp
• 1/8 tsp
• 3/4 cup
• 2 tbsp
• 2 tsp

Method (preview)

1. 1

   Combine flour, baking powder, salt and 3/4 cup sugar in a large mixing bowl.

2. 2

   Add shortening, milk and eggs.

3. 3

   Beat at medium speed 4 minutes.

4. 4

   Turn batter into prepared pan. Place plums on top, pushing one edge of each half down 1/4-inch into the batter. Dot with butter.

5. 5

   Combine remaining 1/4 cup sugar and cloves; mix well. Sprinkle over the plums. (For this I might use sugar rather than Splenda. H.)

6. 6

   Heat the oil in a large saucepan or wok over low heat.

7. 7

   Add the chili powder and stir for a few seconds.

8. 8

   Add the cardamom and onions; stir until golden.

9. 9

   Add the peppers and garlic; cook, stirring, for about 3 minutes.

10. 10

    Add the eggplant and cook, stirring, for a few minutes more.

11. 11

    Add the tomatoes, water, lime juice, coriander, and sugar.

12. 12

    Season with salt.

13. 13

    Cover and cook over low heat, stirring occasionally, until the eggplant is tender.

14. 14

    Stir in the garam masala, and serve topped with the cilantro leaves.