Corn In Peanut And Tomato Sauce

Ingredients

1. Corn -4 (husk and corn silk removed and cut into 4-5 pieces)
2. Tomatoes-2 medium size (finely chopped and blanched)
3. Onions-1 medium finely chopped
4. Garlic-3-4 cloves (minced)
5. Ginger-1 small piece (grated)
6. Green chillies-3 num(finely chopped)
7. Coriander Powder -2tsp
8. Cumin Powder -2tsp
9. Turmeric Powder-1/4 tsp
10. Chilly Powder-1tsp
11. Peanuts-1/2 cup (dry roasted,skinned and ground)
12. Oil-1 tbs
13. Coriander leaves-to garnish
14. salt to taste
15. Water-1 cup

Method

• Add oil in a pan, add onion and fry till golden brown.
• Now add tomatoes,garlic,ginger and green chilly and fry for about 5min
• Add turmeric powder,coriander powder,cumin and chilly powder and fry for another 5 min.
• Add the ground peanuts and mix well.
• Add corn and mix until the corn is coated with the peanut and tomato gravy .cook for 5min.
• Now add 1 cup of water and cover and simmer for about 10-15min until the corn is cooked(if necessary add more water).
• Garnish with coriander leaves, enjoy the dish with roti.

Source-chachi's kitchen

ROSEMARY BISCOTTI

Ingredients

1. Unsalted Butter-1/4 cup(room temperature)
2. Olive Oil- 2tbs
3. Sugar-1/4 cup
4. Rosemary-1tbs (finely chopped)i didn't have fresh i used dried
5. Baking Powder-2tsp
6. Salt-1/4 tsp
7. Eggs-2 num
8. Cornmeal-1/3 cup
9. Unbleached All Purpose flour-1 2/3 cup
10. Milk-to brush the dough

Method

• Heat oven at 375 degree.
• Beat olive oil and butter using a electric mixture until smooth.
• Add sugar ,baking powder,salt and rosemary and mix until combined.
• Beat in egg and blend in cornmeal and flour,mixing until combined .Scrap down sides and bottom of bowl.
• Divide dough in half, working on a parchment paper-lined baking sheet with floured hands, form each piece of dough into flattish log -9"long by 1 1/2 "wide.
• Arrange the long in a cookie sheet (leave enough space in between the 2 logs),flatten slightly then brush with milk.
• Bake for 20 min, until cooked(until a  toothpick inserted comes out clean.Cool on wire rack for 1 hr.
• Reduce the temperature to 325 degrees
• Carefully remove the logs, one at a time to a cutting board.Cut the logs (with a serrated knife) diagonally to 1/2" thick. Arrange the biscotti,cut side down on the cookie sheets and bake for 10-12 min on each side or until light golden brown.
• Cool 1min, then remove from cookie sheets to wire racks to cool completely. Make about 2 dozens.