Lemon poppy seed biscuit layers

Sunday...the day when something delicious is expected for every meal. So, I  decided to jazz up the regular old buttermilk biscuits with lemon poppy seed sugar and make them more yummilicious.

The original recipe is from www.pillsbury.com .
I skipped the butter.
Also the cream cheese topping makes it yummy. Otherwise the biscuits are not as sweet

Lemon Poppy Seed layered biscuits

Lemon Poppy seed pull-apart biscuits

Ingredients

1. 2/3 cup granulated sugar
2. 2 tablespoon poppy seed
3. 1 large lemon (1 tablespoon grated peel and 1 to 2 tablespoons juice)
4. 1 Pillsbury Grands  refrigerated biscuits
5. 1 tablespoon cream cheese, softened
6. 1/2 cup powdered sugar

Prepare a 9X5 loaf pan. Preheat the oven to 350 degrees.

In small bowl, mix granulated sugar, poppy seed and lemon jest.

Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Dip into poppy seed

 mixture. Starting at one short end of pan, place biscuit layers on their edges, just 

touching each other, until pan is loosely filled. Sprinkle any remaining poppy seed 

mixture between biscuits.

Bake 30 to 45 minutes or until golden brown. To prevent excess browning, loosely cover

 with aluminum Foil, if necessary. Cool 10 minutes; remove from pan to cooling rack,

 using parchment paper as handles. Cool 10 minutes.

Meanwhile, in small bowl, beat remaining 1 1/2 teaspoons butter, the cream cheese,

 powdered sugar and lemon juice with electric mixer on medium speed until smooth and 

drizzling all over the biscuits. Serve warm.

Ground meat with cluster beans

Gavvar ki phalli  or Gawar ki phalli in Hindi or Cluster beans in English or Goruchikkudu in Telugu is a kind of beans which, while growing up were not my favorite. But by and by I started to like them and these days once in a while I have a craving for them and when I cook them they taste pretty awesome and my family also loves them.

This recipe with ground meat and the cluster beans is one such recipe. Everyone loved it and it just flew off the dish like it has wings.

Ground meat with cluster beans

Ground meat with cluster beans

Ingredients:

1. 1 lb ground meat / chicken or lamb
2. 8-12 oz of frozen or fresh cluster beans ends removed and chopped into 1 inch pieces
3. 1 tablespoon oil
4. 1/ teaspoon each of turmeric, salt, chilli powder
5. 1 teaspoon each of ginger garlic paste, coriander powder, cumin powder, amchur powder (optional)

In a pan heat the oil (skip if using ground meat with less than 90% fat). Add the ground meat and cook for 5 minutes breaking it. Add the rest of the ingredients and cover and cook for 15-20 minutes stirring occasionally. Garnish with cilantro and chopped green chillies (if you like it a bit spicy) and serve with roti or rice and dal

Here are one more recipe with Gawar ki phalli 

Maath ki phalli nariyal masala

Chana Dal Maath ki bhaji

Maath ki Bhaji (Amaranth leaves) or as it is called in Telugu...Thota kura. This is one of my favorite leafy vegetables .

The other day I got "Pav" from the Indian store to make Pav Bhaji but life happened and I could not make the bhaji with potatoes for the Pav. I wanted to make another "bhaji" for the Pav and I made this awesome, super delicious Chana dal Maath Ki bhaji. This is awesome with the Pavs or rice or with any Indian bread.

Chana Dal Maath ki bhaji (Split peas with Amaranth leaves)

Chana Dal Maath ki bhaji

Ingredients:

1. 1/2 cup chana dal soaked in water for 30-60 minutes
2. 1 cup packed or 2 cups loosely packed chopped Amaranth leaves
3. 1 large tomato chopped
4. 1 large carrot chopped
5. 1/2 cup chopped onions
6. 1 tablespoon oil
7. 1/2 teaspoon each of nigella/onion seeds (optional), ginger garlic paste
8. 1 bay leaf
9. 1/2 teaspoon each of salt, red chilli powder, turmeric
10. 1 teaspoon each of amchur powder (or 1 tablespoon fresh squeezed lemon juice) , pav bhaji masala

Cook the chana dal in a pressure cooker along with the amaranth leaves, tomatoes and carrots for 10-12 whistles. 

In a pan heat the oil add the bay leaf and the onion seeds and fry for a minute. Add the onions and fry for 5 minutes or until they start to turn brown. Add the ginger garlic paste and fry for a minute. Let the steam escape. Open the cooker and add the dal mixture to the pan along with all the spices. Mix well. Simmer for 5 minutes. Garnish with cilantro and serve hot with roti/rice/pav with chopped cilantro and red onions and lemon wedges