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

        

Method-

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. 

      

           

  

Cinnamon Roll with Coffee Glaze

  

Ingredients 
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 
    raisins.
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.