Banana Pepper Poppers - Desi Style

Potato - 2, mashed

Onion - 1/4 cup, diced

Garlic - 1 clove, minced

Green Chilli - 1, minced

Salt

Pepper

Banana Pepper - 6, stems removed and hollowed out

Buttermilk - 1/2 cup

Egg - 1

All Purpose Flour - 1 cup

Oil - to fry

In a large bowl add the mashed Potatoes along with Onion, Garlic, Green Chilli, Salt and Pepper. Mix well and stuff the mixture into the hollowed Banana Peppers.

In a small bowl beat together the Buttermilk and Eggs. Add the AP Flour and season the Batter with Salt and Pepper.

Dredge the stuffed Banana Peppers into the Batter and deep fry in batches, until golden and crisp.

Aloo Dum

Oil - 2 tbsp.

Mustard - 1 tsp

Cumin seeds - 1/2 tsp

Fenugreek - 1/4 tsp

Fennel seeds - 1/2 tsp

Onion - 1, sliced

Ginger Garlic - 1 tsp

Turmeric - 1/2 tsp

Chilli powder - 1/4 tsp

Coriander powder - 1/4 tsp

Potato - 4, peeled and cubed

Salt

Roasted Cumin Powder - 1/2 tsp

Cilantro

Green Chilli - 4

Fry the Potatoes in 1 tbsp. Oil, with 1/4 tsp Turmeric and required Salt, until they turn golden brown. Transfer to a bowl and keep aside.

Heat Oil in a large pan and temper Mustard, Cumin, Fenugreek and Fennel seeds.

Add the Onions and sauté until translucent.

Add Ginger Garlic paste and saute until the raw smell goes away.

Season the mixture with Turmeric, Chilli and Coriander powder.

Once the raw smell of the masala goes away add the Potatoes, along with required Salt.

Add 1 cup hot Water and cook closed for about 10 mins on medium heat.

Once the Potatoes are done, add roasted Cumin powder, Cilantro and Green chillies.

Remove from heat, and serve hot with Luchi!

Enjoy!

Millionaires Shortbread

For the Shortbread:

Nonstick cooking spray

All-purpose flour - 1 1/3 cups

Rice flour or Cornstarch - 2/3 cup

Superfine Sugar - 1/4 cup plus 2 teaspoons

Salt - 1/4 teaspoon

Unsalted Butter - 11 tablespoons, melted

For the Butterscotch:

Butter - 12 tablespoons

Brown sugar - 2 cups plus 2 tablespoons

Heavy cream - 1 1/2 cups

Salt - 2 teaspoons

For the Topping:

Dark chocolate - 1 1/4 cups

Butter - 1 tablespoon

Flaky sea salt, to garnish.

Adjust oven rack to middle position and preheat oven to 350ºF. Line a 9- by 13-inch rimmed baking sheet with an 11- by 17-inch piece of parchment crosswise so the parchment overhangs the rim of the baking sheet by at least 2 inches. Using nonstick cooking spray, grease parchment and baking sheet; set aside.

In a large bowl, whisk together all-purpose flour, rice flour or cornstarch, sugar, and salt. Pour melted butter into flour mixture and, using a rubber spatula or dough scraper, incorporate butter into dry ingredients, gently stirring and pressing to combine, until a cohesive dough just forms and no dry bits remain, about 1 minute. Be careful not to overwork the dough.

Scrape dough into the prepared baking sheet and, using an offset spatula or the flat bottom of a glass or measuring cup, press dough into an even layer. Bake until fragrant and light golden, about 30 minutes. Remove shortbread from oven and set on wire rack to cool to room temperature, about 30 minutes.

In a 6-quart pot, melt butter over medium heat. Whisk in brown sugar and salt cook, stirring occasionally, until sugar has melted and begins to bubble, about 5 minutes. Add heavy cream (it will bubble and sputter) and whisk until a loose sauce forms. Bring to a boil over high heat and cook, stirring occasionally, until sauce is thick, shiny, and registers 235ºF (113ºC) on an instant-read thermometer. Remove from heat and allow butterscotch to slightly cool, about 5 minutes. (It should no longer be scorching hot and still be warm enough to pour.)

Carefully pour butterscotch over cooled shortbread. Allow butterscotch to sit until warm room temperature, another 30 minutes, then refrigerate uncovered until just set, about 1 hour. Transfer baking sheet to freezer while you prepare the chocolate topping, at least 10 minutes and up to 1 hour.

In a medium heat-proof mixing bowl, combine dark chocolate and butter. Set it over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water, and heat, stirring occasionally, until chocolate and butter have melted and mixture is homogenous, about 3 minutes. Remove bowl and set on a heatproof work surface. (Alternatively: In a medium microwave-safe bowl, heat dark chocolate and butter on medium-low power, stopping and using a heat-proof flexible spatula to stir every 30 seconds, until completely melted, about 3 minutes.)

Remove shortbread from freezer and pour chocolate over shortbread, using an offset spatula to evenly coat butterscotch. Refrigerate until set, about 30 minutes.

Lift parchment overhang to gently remove millionaire’s shortbread from rimmed baking sheet and transfer to a cutting board. Using a sharp knife, cut bars into squares, rectangles, or desired shape. Serve cold or at room temperature.