INDIAN SPICES FOOD

rep time: 20 minutes Cooking time: 30 minutes Serves 4 2 medium onions, sliced 2 cloves of garlic, crushed 1 thumb of ginger, grated 1 tsp turmeric 2 tbsp garam masala 2 dry red kashmiri chillies 1 tbsp chilli powder ½ aubergine, cut into cubes 300g baby potatoes, halves 100g red split lentils 400g tinned chopped tomatoes 200ml water 320g lamb chops, trimmed and bone in 2 fresh bay leaves Olive oil Salt and pepper Coriander and low fat natural yoghurt to serve how to make it: Heat a large lidded casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala. Next add the aubergine, potatoes and lamb. Pour in the water, bay leaves, tomatoes and lentils, season and stir well. Put the lid on and simmer for 30 minutes. Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves.

Ingredients Bars: 4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda Icing: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract make this recepie: Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth...