Wednesday, December 1, 2010

CREAMY TOMATO PANEER laced with fenugreek and mint...

A classic Paneer dish one which is nowadays found on every restaurant menu..the tanginess of the tomatoes enfolds the soft creamy paneer in a warm embrace, here I have added just a touch of methi and mint which elevates this dish a notch up.Serve hot with naan's, paranthas or fresh bread.
Ingredients-
  • Fresh cottage cheese(paneer)- 200 gms
  • Ginger paste (fresh ground)- 1 heaped teaspoon
  • Garlic paste (fresh ground)- 1 heaped teaspoon
  • Onions- 2 medium sized skinned and pureed in blender
  • Tomatoes- 3 large sized (blanched and pureed)
  • MDH Kasoori methi- 1/2 tsp crushed and stems removed OR fresh fenugreek- 1 tsp chopped
  • Fresh mint- 1/2 tsp finely chopped
  • Garam masala- 1 tsp
  • Cumin seeds-1/2 tsp
  • Orange food colour (optional)- a pinch or few drops
  • Heavy cream- 2 large tbsp.
  • Green chilli- 1 finely chopped
  • Oil- 2 tbsp
  • Salt and black pepper to taste
Method-
  1. Heat oil in a heavy bottom pan, add cumin seeds and let sputter, add the ginger and garlic paste and fry for a minute 
  2. Add the onion paste and fry till very light brown, take care not to over brown.
  3. Now add the tomato puree and cook till oil separates from the masala.
  4. Cube the paneer into bite sized pieces.
  5. Add the cream, garam masala, green chilli, kasoori methi, mint, food colour to the masala and give it a good stir, add 1/2 cup hot water and cover.
  6. After 2-3 minutes tip in the paneer, season with salt and pepper, don not cook the paneer for too long as it becomes tough, just a minute should suffice.Let the paneer soak in the flavours for 5-10 minutes.
  7. Serve piping hot garnished with more mint/coriander.

ANARDANA MASALA STUFFED BHINDI


Ingredients:
Bhindi ............... 1/4 kg (select small ones)
Anardana .......... 1 tbsp. (Ground)
Cumin powder ... 1/2 tsp.
Coriander powder .. 1 tsp.
Turmeric powder ... 1/8 tsp.
Dry ginger powder ... 1/4 tsp.
Red chilli powder ..... 1 tsp.
Roasted and ground peanuts ... 2 tbsp. or ( You may use dry roasted besan )
Salt ............. to taste
Oil ............ 2-3 tbsp.

Method:
1. Wash the bhindi and remove the ends. Give a slit in the middle with a knife.


2. Mix all the masala ingredients well and stuff the bhindis with the mix.

3. Heat the oil in a shallow saucepan and put the stuffed bhindis.
4. Simmer on very low flame and turn it once carefully. Sprinkle a little water and simmer until done.

Simple Pleasures Thursday

This week was my favorite time of the year; decorating for Christmas! Decorating for the season always makes the house feel comfy, warm, and like a home! I have been busy the last two days filling the house with little things; I especially love snowmen! So I am finally sitting down on the couch today and enjoying it all! And to top it all off, we got our first snow of the year! A perfect beginning! So enjoy and have a very Merry Country Christmas!










Have a wonderful week!




Project Simple Pleasures2

Deeper Dish


Ouch.  I made a visit to the grocery store today (Kroger) to buy all the stuff you can't find at Whole Foods Paycheck, like affordable paper towels, glass cleaner and dog treats.  Along the way, several bottles of wine also found their way into my shopping cart.  When I checked out, I was asked for my ID (how ridiculous).  The cashier looked at it, looked at me and said, "it's Senior Citizen's Day; you're eligible for a senior citizen's discount." 

WTF?????  Seriously????? 

Tragically, yes.  Turns out you have to be 55 to qualify and unfortunately that applies to me.  Guess that means I am officially "old."  Who knew?  It sure ruined my day!

I will, however, admit to a habit that is now attributed to older folks and that's sitting at the kitchen table every morning with a cup of coffee and a newspaper.  Especially if it's the Dining Section of the New York Times.


I was especially intrigued by a recent article by Julia Moskin entitled "Pie to Cupcake:  Time's Up."  The gist of the piece was about how pies are being transformed by young, innovative bakers (based on the above story, that does not apply to me) and how cupcakes are being replaced by some of these creations.  The one that really caught my eye was the Rye Pecan Pie from the folks at Diner in Brooklyn.  Not because it was a unique recipe for pecan pie but BECAUSE IT WAS BAKED IN A SPRINGFORM PAN.  Of course, I had to try it.

Now, you already have my recipe for Pecan Tarts from Watershed.  As far as I'm concerned, you never need another recipe for pecan pie other than this.

http://nevertrustaskinnycook1.blogspot.com/2010/06/my-nasty-little-pie-crust-secret.html

Nonetheless, I'm posting this one anyway, as much for the technique as the filling.  It gives a whole new meaning to deep dish pie.  It was stunning in its presentation and I can't wait to adapt it to other variations.  Lemon meringue and coconut cream versions, here I come!


BOURBON PECAN PIE (adapted from Diner)

For the crust:
2 ½ cups all-purpose, unbleached flour
1 ½ teaspoons kosher salt
1 ½ tablespoons granulated sugar
½ pound cold, unsalted butter, diced
½ cup ice water (more as needed)
About 5 cups dried beans (for blind-baking)

In a mixer fitted with the paddle attachment, combine flour, salt and sugar at low speed until just blended. Add butter and mix until pea-sized lumps form. Increase speed to medium-low and add ½ cup ice water in a slow, steady stream, mixing until dough just comes together. If dough seems crumbly, add more ice water, 1 teaspoon at a time until dough sticks together when pinched. Shape dough into a disk, wrap in plastic and refrigerate for at least one hour or up to three days. Dough can also be frozen for up to a month.

Open a 10-inch springform pan, flip the bottom over so the outside surface faces in, then close. This will make removing the pie easier, by preventing the dough from sinking into the pan’s crease. Spray pan with cooking spray. On a lightly floured surface, roll chilled dough into a 16-inch circle. Ease it into the prepared pan and fit dough down into the edges. Press the sides firmly against pan and pinch around the top rim. Trim dough so it hangs over the rim by one inch. Freeze until very cold, for at least one hour.

Preheat oven to 400-degrees. Lay a piece of parchment or waxed paper in pan, then a piece of aluminum foil. Fill with dried beans to top of pan. Bake 15 to 25 minutes, until the sides of the crust have set and turned a light golden brown. Remove from oven and carefully lift out foil, parchment and beans. Return to oven and bake 10 to 15 minutes more, until just golden. Cool completely before filling.

For the pie filling:
5 extra-large eggs
1 ¼ cups light brown sugar
6 tablespoons unsalted butter, melted
1/3 cup molasses
1/3 cup light corn syrup
2 teaspoons vanilla paste (or extract)
¼ teaspoon kosher salt
3 tablespoons bourbon
2 cups finely chopped pecans
2 ½ cups pecan halves

Preheat oven to 325-degrees. In a large bowl, whisk together the eggs, brown sugar, melted butter, molasses, corn syrup, vanilla, salt and bourbon. Pour into the prebaked pie shell in springform. Sprinkle chopped pecans over surface then arrange pecan halves on top in concentric circles until entire surface is covered. Do not overlap.

Bake 50 to 60 minutes until filling is just set in center. Let cool completely, then use a serrated knife to saw off overhanging pie crust. Carefully remove outer ring of pan. Slice with a very large, sharp knife and serve with a dollop or two of freshly whipped cream.

Serves 12

Here are a few pictures of the process.  I hope you try it and adapt it to your own taste in pies.  Let me know how it turns out!











What I ♥ today is...

The cold grass by night.
(What are you loving today?)

Skaters at Universidat.
The lights of the cars when they pass so fast near you.
Things from the past... over a million years ago. 
My cute Cris eating sweet things ♥
Cold, cold, snow, snow, rain, rain ♥
Rose's face when something is so delicious. 
Korita
My new sailor hat, the 1st birthday present.

And of course, all the lovely people that always are with me... near or far away, they're always with me!

 
 
 
 
 

What do you love today?

KITCHEN TIPS - 2


1. Soak the garlic pods in water for a while to make the peeling easier.


2. Add a little salt while boiling the eggs to avoid cracking.



3. While boiling the greens add a pinch of baking soda to retain the green colour.



4. Added excess salt to the curry ? don't panic. Just knead a little besan and make small rolls and add to the gravy. Remove them before serving. These can be re-used to make gatte ki sabji.



5. Adding a little turmeric powder to the boiling potatoes quickens the procedure.


6. Mushrooms can be stored (in the refrigerator) for a longer time if you keep them in paper bags.


7. To keep the rice and lentils bug-free, put some whole dry red chillies in the containers.