Paneer Korma

I am always looking for new recipes to try. Last week my sister said she made Paneer Korma. It is a simple recipe and easy to make. I made this over the weekend. Recipe adapted from Ranveer Brar.

Ingredients:

2 Cups chopped onion

2 Cups chopped tomato

1 inch cinnamon

1 clove

2 bay leaves

1/2 cup cashew nuts

1/4 cup almonds

2 Tablespoons poppy seeds

2 Cups cubed paneer

2 teaspoons red chili powder

1/2 teaspoon turmeric powder

1/4 teaspoon garam masala

salt to taste

1/4 cup plain yogurt

2 Tablespoon water

                                   

                                                             

Method:

1. Dry roast poppy seeds. Set aside.

2. Fry cinnamon, clove, bay leaves, cashew nuts and almonds in 2 teaspoons ghee. Set aside.

3.In the same pan, sauté onion and tomato. 

4. Allow everything to cool and grind to a paste. 

                                                                

5. Heat 2 tablespoons ghee in a large pan on medium heat. Add paste.  Add turmeric powder, chili powder and salt. Add water as required. Cover and cook on low medium heat for 5-9 minutes, until raw smell leaves. 

                                                                

6. Add paneer and cook for 5 minutes. Mix yogurt with 2 tablespoons water. Stir this into the korma. Cook for a couple minutes. 

                                     

Check for salt and remove from stove. Serve hot with roti or rice.

                                                                            

 

Bailey’s Chocolate Cake

 Bailey's Chocolate cake is a delicious cake that is infused with Irish cream and topped with Bailey's frosting, shaved chocolate and chopped pistachios. I made this cake for my husband's birthday.

Ingredients

For the cake:

1 1/2 cup granulated sugar

1 3/4 cup all purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup milk at room temperature

1/4 cup Bailey's Irish Cream Liqueur

1/2 cup vegetable oil

2 large eggs at room temperature

2 teaspoons vanilla extract

1 cup piping hot coffee

                                                               

For the frosting:

1 cup unsalted butter softened to room temperature

3 1/2 cups powdered sugar 

1 teaspoon cocoa powder

a pinch of salt

2 Tablespoons Baileys Irish Cream Liqueur

1- 2 Tablespoons heavy whipping cream

shaved chocolate and chopped pistachios for garnish

Method:

1. Preheat oven to 350 degrees F and two 9- inch round cake pan with butter and line the bottom with parchment paper. Set aside.

2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.

                                                                 

3. Add the milk, Baileys, vegetable oil, eggs and vanilla to a large measuring cup. Whisk them together with a fork.

                                       

                                        

4. Whisk the wet ingredients into the dry ingredients just until the streaks of flour disappear.

                                          

5. Add hot coffee a little bit at a time, whisking until blended.

                                                               

6. Pour the batter into the prepared pans and bake at 350 degrees Fahrenheit for about 30 minutes, until a toothpick inserted into the middle of the cake comes out clean. Allow to cool in pans for 10 minutes before removing from the pan. Cool completely on cooling rack. 

For the frosting:

1. Beat the butter on medium-high speed with a hand mixer or in the bowl of the stand mixer fitted with the paddle attachment until the butter is light and fluffy.  Add the powdered sugar and cocoa powder and mix until blended. Add powdered sugar i cup at a time.

2. Add the salt and Baileys and whip on medium-high speed until incorporated.

3, Add the whipping cream and mix well until the frosting is fluffy and smooth.

4. Place one layer of cake on a plate. Spread 1 cup of frosting in the center. Place the second cake on top and gently press. 

                                                               

5. Spread the remaining frosting over the top and sides of the cake. Garnish the top with shaved chocolate and pistachios. 

                                       

                                                

Doodhi Muthiya

 Muthiya is a popular Gujrathi snack. It is a healthy snack that is made with a dough of different flours, like chickpea flour, wheat flour, cream of wheat, millet flours. We can add vegetables like bottle squash, carrot, zucchini, cabbage or greens to make it healthier. Today I made the Muthiya with grated bottle squash (doodhi / lauki). 

Ingredients:

2 cups grated doodhi

1/2 cup chickpea flour ( besan)

1/2 cup whole wheat flour

1 cup cream of wheat (sooji)

1/2 teaspoon turmeric powder

1/4 teaspoon asafoetida (hing)

1/4 teaspoon baking soda

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1 teaspoon sugar

salt to taste

1 teaspoon fresh grated ginger or ginger paste

3-4 green chili, chopped

3 Tablespoons chopped fresh cilantro

1 teaspoon lemon juice

1 teaspoon oil

For Tempering:

3 Tablespoons olive oil

1/2 teaspoon mustard seeds

2 teaspoons sesame seeds

Method:

1. Squeeze as much water as possible out of the grated doodhi. Set aside.

                              

2. In a large bowl, mix wheat flour, besan, cream of wheat, turmeric, asafoetida, baking soda, salt, sugar, fennel seeds, and cumin seeds. Add cilantro, doodhi(as required) lemon juice. 

                               

3. Knead this into a soft dough. Sprinkle little water if needed. The moisture in doodhi would be enough.

                                                    

4. Rub oil in your palms. Divide dough into 4 equal portions. Shape each portion into cylindrical roll, 5 inch length and 1 inch diameter. 

                               

5. Prepare steamer, spray a steaming basket with holes with oil. Place the basket in a container with water. Or place the dough rolls in a bamboo steamer. 

                               

6. Steam for 15 minutes. Remove from the steamer. Allow to cool for 5 minutes. Slice them into 1/2 inch slices.

                              

7. Heat 2 tablespoons oil in a medium pan. Add mustard seeds and sesame seeds. When they splutter, add cooked Muthiya and gently toss to coat. Serve with green chutney.

                                                     

Notes:

Steaming the dough rolls makes it easier to slice muthiyas

Aappam

 Aappam is a wonderful fermented rice pancake with thin crispy edge and a spongy center. It is a popular breakfast dish in Tamil Nadu. In Kerala it is known as pal appam. It is usually served with potato stew or  coconut milk sweetened with sugar or brown sugar. I remember waiting with my siblings at the table for hot aappams, while mom patiently made them for us. I love to eat them with sweetened coconut milk. Aappam is made in a special shallow pan called appe pan.

                                                        

Ingredients:

1 Cup raw rice(short grain)

1 Cup Idly rice

1/8 Cup urad dal

1 teaspoon fenugreek seeds (methi)

1/4 Cup fresh grated coconut

2 teaspoon salt

1/4 Cup coconut milk

2 Tablespoons sugar

1 pinch baking soda

1 Cup coconut milk

3-4 Tablespoons brown sugar 

Method:

1. Soak rice, urad dal, and methi together for 5-6 hours.

                                                       

2. Drain water. Add coconut and grind to a smooth runny batter. 

                                 

3. Remove batter in a large bowl. Add salt, mix well and allow to ferment for 7-8 hours. You would see bubbles in the fermented batter. Stir sugar into 1/4 cup of coconut milk. Add pinch of baking soda. and mix well in the batter. Add more water as required to make a thin runny batter. Your batter is now ready to make aappam.

                                 

     

Making Aappam:

1. Place the appe pan on the stove, set on medium heat. 

2. Remove the lid. Pour 1/4 cup ladle of batter in the center of the pan.

                                                       

3. Holt the pan by the handles, lift over the stove and gently swirl the batter around to make thin layer on the top and a bumpy layer in the middle. Place the pan back on the stove. Lower the heat, cover the pan with the lid and cook for 3-4 minutes, until the edges are crispy and brown and the center is cooked and spongy.

 

4. Lower the heat, cover the pan with the lid and cook for 3-4 minutes, until the edges are crispy and brown and the center is cooked and spongy.

                                               

5. Repeat process with remaining batter. Serve warm with potato stew  and sweetened coconut milk.

                                                

Sweet coconut milk:

Mix 1 cup coconut milk ( from the can ). Add 1 cup of water to it. Dissolve 3-4 Tablespoons brown sugar or white sugar. 

Notes:

If you are in a place with warm climate, add salt to the batter before fermenting. Keep in a warm place to aid fermentation.

If you are in a place with cold climate, add salt after fermenting. Pre-heat oven, turn the oven off, place the batter in the oven and turn the pilot light on for fermentation.

Thiruvathirai 7 vegetable Kootu (stew)

 Thiruvathirai is a festival celebrated on the full moon night of Margazhi ( Tamil month) during December-January in Tamil Nadu and Kerala. It is believed to be the day Parvathi met and united with Lord Shiva after her long penance. What I remember he most about this festival is my mom making a sweet dish called Thiruvathirai Kali and a savory stew(Kootu) made with 7 or more vegetables. 

Ingredients:

1/2 Cup dry toor dal 

1-2 Tablespoon tamarind pulp

1 medium carrot, peeled and cut into 1 inch cubes

1 small potato, peeled and cut into 1 inch cubes

1/2 plantain, peeled and cut into 1 inch cubes

1/8 Cup cubed pumpkin (Parangikai)

1/8 Cup cubed winter melon ( poosanikai)

5-6 green beans, cut in thirds

5-6 Indian broad beans ( avarakkai), cut in thirds

5-6 cluster beans (kothavarangai), cut in thirds

1/8 Cup green peas

1/8 Cup farm beans (mochai)

1-2 green chili, slit

5-6 fresh curry leaves

salt to taste

Spice to be ground to powder

1 teaspoon channa dal

1 1/2 teaspoon coriander seeds

1/2 teaspoon urad dal

5-6 peppercorn

5 dried red chili

2 Tablespoons fresh coconut

1 teaspoon oil

For tempering

2 teaspoons coconut oil

1 teaspoon mustard seeds

1/2 teaspoon urad dal

4-5 curry leaves

Method:

1. Pressure cook toor dal for 4 whistles. Allow to cool.

2. Mix tamarind pulp in 1/2 cup water.

3. Roast spices in 1 teaspoon oil. Add coconut in the end. Allow to cool and blend to a powder. Keep aside.

4. Place the vegetables and green chili in a large pot. Fill water to cover the vegetables. Place the pot on the stove. Add 1/2 teaspoon salt and cook vegetables until soft, 10-15 minutes.

5. Mash cooled toor dal. Stir into the vegetables. Add 2-3 tablespoons ground spice. Add tamarind water. Check for salt and add as needed. Simmer for 5 minutes.

6. Temper mustard seeds, urad dal, and curry leaves in coconut oil and pour it over the kootu.

                                                             

7. Serve warm with Thiruvathirai Kali