Cherry Coffe Cake

1 cup sugar
1/2 cup butter, softened
1 cup sour cream
2 eggs
1 tsp vanilla
2 cups flour
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 21 ounce can cherry pie filling

Topping:
1/4 cup flour
1/4 cup sugar
1/4 cup chopped pecans
1 tsp cinnamon
3 tbsp butter

Combine 1 cup sugar and 1/2 cup butter; beat until creamy. Add sour cream, eggs and vanilla, beating until well-mixed. At low speed, add dry ingredients until well -blended.

Spred half of the batter in a greased and floured 13X9 inch pan. Spred pie filling over batter and top with remaining batter. Cut butter into topping ingredients until it resembles coarse crumbs. Sprinkle over top of the case. Bake at 325 degrees for 45 to 50 minutes.

Mint pulao

Large handful of mint leaves
2 tbsp ghee/oil
1 tsp cumin seeds
2 cups of Basmati Rice
Salt to taste
Mixed vegetables 1 cup

1. Grind the mint with a little water to a smooth paste.
2. Heat the ghee or oil and fry the cumin seeds.
3. Add the rice and salt and fry for one minute. Add the pureed mint.
4. Pour in 4 cups of boiling water and vegetables. Bring to boil, then reduce the heat and cook, partly covered, until the rice is fluffy.
5. If you like, decorate with seasoned cashew and raisins