Wednesday, 23 March 2016

Methi Matar Malai Paneer : Holi Special!


Ingredients -

Peas (Matar) boiled - 1/2 cup
Paneer (Cottage Cheese) [cut in cubes and slightly fried] - 200 g
Methi leaves fresh, finely chopped  - 1 cup
Onions chopped coarsely - 2 med
Tomato - 1 med
Garlic paste - 2 tbsp
Ginger paste - 1 tsp
Cashews soaked - 10 - 12
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - according to taste
Bay leaf - 2 small
Fresh Cream/thick Malai- 3 tbsp
Dry fenugreek leaves - 1 tsp
Oil - 4 tbsp
Water - 2 cups



1. In a pan put 1/2 cup of water. Simmer the methi leaves
    and a pinch of salt in it for five minutes in a low heat.
    Drain the water and keep it aside. It is to remove the
    bitterness out of it.
2. Boil the onions and tomato in 1/2 cup of water until 
    tender and the water is reduced. let it come to room 
    temperature, grind both separately and make a paste.
3. Grind the cashews after they are soaked for good 
    about 10 - 15 minutes.
4. Put the oil in a med karahi (wok), let it heat, put the bay
    leaf and onion paste and fry it on a med flame until light 
    brown in color, keep stirring it to avoid burning.
5. Add the cashew paste n stir it for five minutes, add the 
    ginger-garlic paste, boiled methi leaves and all the dry
    masalas like chilli, turmeric, cumin and coriander 
    powders and fry it until the oil separates.
6. Put the tomato puree and matar in it and stir it for five 
    minutes until it is incorporated well in the masala.
7. Heat 1 cup of water and put it in the masala to make 
    gravy. Let it boil for 5 minutes. 
8. Put the paneer cubes, dry fenugreek leaves and 2 
    tablespoon cream, let it simmer for 5 minutes or until 
    it's done.
9. Place it in a serving bowl and garnish with remaining
    cream and you can serve it with naan, paratha or rice. 




Monday, 14 March 2016

Cinnamon Roll with Coffee Glaze


All purpose flour -  350 g
Sugar - 3 tbsp
Salt - 1 tsp
Yeast - 3 tsp
Water - 1/2 cup
Egg - 1 large
Milk toned - 1/4 cup
Butter - 3 tbsp

Filling -
Cinnamon ground - 1 tbsp
Butter - 3 tbsp ( Melted)
Sugar - 1/4 cup
Dessicated coconut, walnut and raisins chopped - 2 tbsp each

Coffee glaze - 
1 cup sugar, 1 tsp vanilla essence, 3 tbsp coffee, 
2 tbsp milk/cream

Method -
For the dough-
1. In a small bowl, dissolve yeast and 1 tsp sugar in 
    1/2 cup warm water and set aside for 10 minutes. 
2. Remove half cup of flour from 350 g and keep it 
    for later use.
3. In a large bowl take rest of the flour and put the 
    remaining sugar and salt in it. 
4. Heat the milk and butter together until the butter 
    is melted. Stir the butter mixture into the flour 
    mixture and mix it evenly. 
5. Add the egg and mix it thoroughly with your 
    palms to make a soft dough until it is pliable and
    has an elastic consistency. Use the reserved 1/2 
    cup flour gradually if the dough is wet.
6. Knead the dough for about 3-4 minutes, on a lightly 
    floured surface. Replace it in a lightly greased bowl, 
    cover and let rise until doubled in size, usually 1 to
    1 1/2 hours.
7.When doubled in size, Take out the dough. Roll out
    and shape on a floured surface into a 15 by 9-inch 
    rectangle. Spread melted butter all over the dough.
8. Mix sugar and cinnamon and sprinkle over buttered
    dough. Sprinkle walnuts, dessicated coconut and 
9. Roll up dough tightly and pinch the edges together
    to seal. Cut into 12 to 15 slices.
10.Take a 9 inch baking dish and  grease the bottom 
     with butter. I used an oval dish.
11. Place cinnamon roll slices close together in the pan,
      loosely cover it with aluminium foil and allow to 
      rise in a warm, draft-free place for 60-90 minutes or
      ( heat the oven to (93°C).Turn it off. Place the baking 
      dish inside oven and allow to rise.)
11. After the rolls have doubled in size, remove it from 
      the oven,  preheat it to 190°C. Bake for 25-30 minutes
      until lightly browned. .
12. Cover the rolls with aluminum foil after 15 minutes to 
      avoid heavy browning.
Make the glaze -
1. Mix the sugar, vanilla, milk/cream and coffee together
    in a pan over medium heat until smooth. Drizzle over
    rolls. If it seems too thick, add 1 more Tablespoon 
    of cream. 
2. Enjoy the freshly baked home made rolls, it stays fresh 
    and soft in a covered container at room temperature 
    or in the refrigerator for 5 days.

Tuesday, 22 September 2015

Apple Crumble

Dear friends, I wanted to share this recipe with you all for
simple reason as it is a very easy recipe to start with and
secondly, apples are plenty in the market and what's more, 
they are cheaper than onions at this time of the year :-))
I am sure my friends who are vegetarian will be delighted 
to make this pudding as it is an egg-less recipe and if you 
are expecting guests at home and do not have too much time 
on hand, then this is the recipe you should look out for. It is a
no fuss recipe, doesn't require too much ingredients or time 
and comes out as impressive and tasty as any other time 
consuming recipe would. So Happy baking to you all.

Ingredients - 
Apples - 800g  (6 -7)
Sugar granulated - 120g
Brown Sugar - 2 tbsp
Rolled oats - 2-3 tbsp
All purpose flour (maida) - 200g
Butter - 110g
Cinnamon stick - 1 inch
Whipped cream or plain custard - 1 med bowl

Method - 

1. Peel, core and wash the apples and  slice it in even chunks.
2. Take a deep pan, put the apple chunks, brown sugar, 2 tbsp 
    of the granulated sugar, cinnamon stick and put it on gas,
    keep stirring and allow it to cook for 10 -15 minutes on 
    medium heat until the apples are soft and  tender and the 
    water it has released, dries little bit. 
3. In a big bowl take the flour, remaining sugar, oats and mix 
    it nicely, cut the butter in cubes and mix it to the flour
    mixture gradually with your fingers until it is thoroughly
    mixed and the mixture resembles fine breadcrumbs.
4. Take apples off the heat and let it come to room temperature.
5. Take an oven proof baking dish, grease it with butter, 
    remove the cinnamon stick, spread the apples evenly into it.
6. Spread the flour crumble over the apples gently without 
    pressing it down.
7. Bake it for 20-30 minutes at 180 degree on the lower rack
    until the crumble is golden brown at the top and the 
    syrupy apples are bubbling at the bottom.
8. Serve it hot with whipped cream or plain custard and enjoy
    this yummilicious delight.
   For whipped cream, take one pack ( 200g) Amul cream 
   in a bowl, add 3-4 tbsp granulated sugar  and whip it with 
   electric blender and while blending keep the bowl of cream 
   over a bigger bowl which is filled with ice to speed the process.

Tuesday, 4 August 2015

Mango Meringue Pie : Pâte sucrée

For The Pate Sucree ( Sweet Shortcrust Pastry) -

All purpose flour - 200 g
Butter - 112 g room temperature
Granulated sugar - 50 g
Egg - 1 beaten

Mango Curd -
Mango - 1 1/2 cup ( pureed from ripe n sweet 3-4 mango)
Sugar granulated - 1/4 cup / to taste
Egg yolks - 4
Eggs whole - 2
Cornflour - 3 1/2 tbsp
Lemon juice -  2 tbsp
Butter -  4 tbsp
Water - 1/4 cup

Meringue -

Egg white - 5
Granulated sugar - 1/2 cup
Salt - a pinch

Method - 
1. sieve the flour with the salt.
2. Take a big bowl and place the butter in it, beat it with 
     an electric mixer until softened, add sugar all at once 
     and beat it until light and fluffy.
3. Gradually add the egg until mixed well.
4. Add the flour mixture all at once and beat it with the 
    mixer just until a ball is formed.
5. Take it out on a flat platform and knead the dough
    quickly using a fraisage method ( traditionally it is 
     performed by using the heel of your hand). Bring it 
     together by using your fingertips or heels of your hand.
6. Flatten it into a disc form, put it in a plastic wrap or zip 
    lock and refrigerate it for 2 hours.
7. Lightly grease and flour a 9 inch pie tin with a removable
    bottom, it does not stick to the pan after it is baked.
8. Take two large size plastic wraps, spread one on the 
     platform, keep the dough over the wrap, cover it from
     the second plastic wrap and roll it into a 12 inch circle, 
9.  Remove the upper plastic wrap, lift it carefully and 
     fit it into the pie tin, fold the overhanging dough and 
     carefully adjust the circle taking care that the thickness
     of the circle is even at all sides.
10. Prick the bottom lightly, all over with a fork to prevent it
      from puffing, keep it in the fridge for 30 minutes.
11. Preheat the oven at 200 degree C, line the pie shell with
      an aluminum foil and weight it down with rice or dried 
      beans, place the pie tin over the drip tray of the oven and
      set it on the middle of the oven. Bake it for 20 minutes, 
      remove the weight and foil and further bake it for 10-12
      minutes or it is golden brown and fully baked. (You can 
      cover the rim of the pie by a foil when it is put to bake 
      second time for 8-10 minutes to save it from burning.
Mango curd -
1. Take a medium size bowl, mix the cornflour with the 
     water and lemon juice, add eggs and yolks and whisk 
     it until incorporated, keep it aside .
2. Pour the mango purée in a medium size pan with the
    butter and sugar in it, heat it until it boils in a medium
    flame, stirring it continuously, pour half of the puree 
    mix into the cornflour and egg mixture, mix it quickly 
    and put it back into the pan, cook it stirring and scrapping 
    the bottom of the pan to prevent it from sticking, until it is 
3. Let it cool a bit, pour it into the pie shell, then refrigerate 
    until chilled and set.

Meringue -

1. In a large dry bowl, take the egg whites and salt, beat it 
    with an electric mixture, when it is a bit frothy, mix the 
    sugar gradually into it beating it all the time on high speed
    until stiff shiny peaks have formed and it  has taken a 
    meringue form.
2. Take out the pie from fridge and spread the meringue 
     over the pie in a decorative manner with the back of 
     a spoon, pull up wisp of meringue as you cover it. 
     Take care to cover the crust all over. You can also put 
     meringue into a piping bag and make a swirl pattern.
3. Place the pie back in the oven at 150 C for another 
    10-15 minutes or until the meringue is lightly brown
     in colour at spots and baked but not dried out. 
     Meringue should be stiff and fluffy.
4. Bring it to room temperature, chill it thoroughly and 
    enjoy this delectable mango meringue pie!!!!

Picture wise Instruction -
fit the pie in the pie tin n bake it 

Make the mango curd and fill in the pie shell

Spread the Meringue over the mango curd

Bake it until golden at spots, cut n serve!


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