Lemon, Rosemary, and Almond Cake

3/4 cup sugar
Finely grated zest of 1 lemon
Leaves stripped from 1-2 sprigs rosemary
3/4 cup butter, softened
2 eggs
1/2 cup sour cream
1 1/2 cups self-rising flour
1/2 cup ground almonds
1 1/2 teaspoons baking powder

For the syrup:
Juice of 1 lemon
1/4 cup water
1 ounce sugar
1 sprig rosemary

Heat oven to 325° F.

Line 8 1/2 x 4 1/2-inch loaf pan with a strip on nonstick parchment paper to cover the base and narrow sides.

Place sugar, lemon zest, and rosemary leaves in a food processor and whizz until finely ground.

Beat together the flavored sugar and butter until creamy.  Beat in eggs and sour cream until mixture is well-combined.  Stir in flour, ground almonds, and baking powder.

Spoon the cake mixture into the prepared loaf pan and gently level the top.  Bake for 40-45 minutes, until risen and firm to a light tough and a toothpick inserted into the center comes out clean.

Five minutes before the cake is done, make the sugar syrup by gently heating all the ingredients together.  Stir a little until the sugar has dissolved, then turn the heat up and boil for 5 minutes.  Leave the rosemary in the syrup to infuse.

As soon as the cake comes out of the oven, prick the top all over.  Remove the rosemary sprig from the syrup and pour the syrup over the cake.  Set aside to cool, then remove the cake from the pan and strip off the paper.

Serves 4.

Adapted from recipes in Veggie Chic by Rose Elliot and Crazy Water Pickled Lemons by Diana Henry

Aloo Tamatar Sabji

1 1/2 pounds new potatoes, no more than 2 inches in diameter
3-4 whole cloves
6-8 whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-inch piece fresh ginger root, peeled and coarsely chopped
2 hot green chilies
3 tablespoons coarsely chopped fresh coriander leaves
3 tablespoons water
3 tablespoons ghee (or vegetable oil and unsalted butter)
1 teaspoon black mustard seeds
6-8 fresh curry leaves
1 cup tomatoes, peeled, seeded, and coarsely chopped (about 3/4 pound)
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chaat masala
1 1/2 teaspoons salt

Boil the potatoes in their skins until just fork-tender.  Cool and peel if desired and cut into 1/2-inch pieces.

Place the cloves, peppercorns, coriander seeds, cumin seeds, and fennel seeds in a mortar or spice grinder, and grind to a powder.  Transfer to a blender, add the green chilies, 1 tablespoon of the fresh coriander leaves, and the water; blend until smooth.

Heat the ghee or oil and butter in a heavy pan over moderately-high heat.  When it is hot but not smoking, add the black mustard seeds and fry them until they turn gray and pop.  Drop in the curry leaves and, in seconds, follow with the tomatoes, turmeric, and pureed spice and chili mixture.  Reduce the heat and cook, stirring now and then, until the juices cook off and the ghee separates from the tomatoes.  Add the potatoes, garam masala, chaat masala, and salt.  Gently stir and cook, covered, until the potatoes are hot.  Add water as needed to prevent sticking.  Sprinkle with the remaining chopped fresh coriander leaves before serving.

Serves 4.

From Lord Krishna's Cuisine by Yamuna Devi