Mawa Cake ~ Daring Bakers August 2013 Challenge Part 1

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It’s time for this month’s Daring Bakers Challenge!
Aparna of My Diverse Kitchen was our August 2013 Daring Bakers’ hostess and she challenged us to make some amazing regional Indian desserts. The Mawa Cake, the Bolinhas de Coco cookies and the Masala cookies – beautifully spiced and delicious! 🙂

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Gobi Manchurian

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Gobi Manchurian or Cauliflower Manchurian is a vibrant dish from the Indo Chinese Cuisine. It is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Batter fried Cauliflower florets are tossed in to the Manchurian sauce, a sweet & salty brown sauce which is made by the delectable fusion of the basic Indian ingredients along with the Chinese Condiments to suite the Indian tastes! It is a good side for Fried Rice.

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Gobi Paratha

Gobi Paratha is a healthy flat bread stuffed with grated Cauliflower and Spices. It tastes divine with plain Yogurt & Pickle. Here is the recipe..

Prep time: 15 mins + dough resting time
Cooking time: 30 mins
Yields: 5-6 Parathas

Ingredients

For the Dough
Wheat flour 1&1/4 Cup
Salt pinch
Water required

For the Stuffing
Cauliflower 3 Cups, grated
Cumin 1/2 tsp, crushed
Ginger 1 tsp, grated
Garlic 1 tsp, grated
Green chilli 1, finely chopped(optional)
Chilli powder 1 tsp
Coriander powder 1 tsp
Amchoor powder 1/2 tsp
Coriander leaves 2 tbsp
Salt required
Oil required

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Method
• Take wheat flour is a mixing bowl. Add salt. With required water knead them to a soft, yet firm pliable dough. Cover it with a wet cloth and let them sit for an hour.
• Take a wide pan. Heat little oil. Add crushed Cumin.
• Add the grated Ginger & Garlic. Sauté it for a while.
• Now toss in the grated Cauliflower along with Chilli powder, Coriander powder, Amchoor powder and Salt.

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• Sauté it for few mins till the Cauliflower is cooked.
• Add the chopped Coriander leaves and Switch off the stove.

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• Let it cool.

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How to stuff Gobi to Parathas?
Method 1
• Take 2 medium sized balls. Roll them. Place little stuffing on one of the paratha.

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• Cover it with the other. Seal the corners. Roll them again gently.

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Method 2
• Take a small ball. Roll it to a small circle. Place the stuffing in the center. Close it and roll them again gently.

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• Heat a Tawa. Drizzle little oil. Add the rolled paratha. Cook till you get brown spots on both sides.

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• Serve hot with Yogurt and Pickle!

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Tips
• Add a pat of Butter to enhance the flavor of Gobi Paratha.

Punjabi Rajma Chawal

Rajma Chawal is a popular North Indian dish, made with Red kidney beans in a thick curry full of Indian spices. It is served with Rice. This recipe is adapted from Chef In You, with little variations.

Ingredients
Red kidney bean 1 Cup
Onion 1, finely chopped
Tomato 2, chopped
Ginger 1/2 inch
Garlic 2 cloves
Chilli powder 1 1/2 tsp
Coriander powder 1 1/2 tsp
Amchoor powder 1 tsp

Dry Roast & Grind
Bay leaf 1
Cloves 3
Cardamom 1
Cinnamon 1″
Cumin 1/2 tsp
Fennel 1/2 tsp

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Method
• Soak Red kidney bean overnight or minimum 8 hours. Pressure cook with a tsp of salt for 4 whistles.( Totally depends on the variety of Kidney bean you use ). Wait till the pressure is released.
• Heat a small pan. Dry roast all the items listed under Dry Roast & Grind and make it a fine powder. Keep it aside.
• Grind Ginger & Garlic to paste. Keep it aside.
• Take a new pan. Heat little oil. ( You can add butter or ghee for a richer flavor ) Add the Onions. Sauté it to golden brown.
• Purée half of the sautéed Onions. Keep it separately. ( You can purée all the Onions if you want ).
• To the rest of the onions in the pan, add the Ginger-garlic paste. Sauté it till the raw smell goes away.
• Add the puréed Onion to it and cook for few minutes.
• Purée the chopped Tomatoes and toss it in to the pan. Cook for couple of mins.
• Add the Chilli powder, Coriander powder, Amchoor powder & the grounded Garam masala powder. Cook till the spices get infused in the curry.
• Add the pressure cooked Red Kidney bean in to it along with the water.
• Mix thoroughly. Adjust the salt taste.
• Cook till you get the desired consistency. Garnish with coriander leaves.
• Serve hot with Rice/ Roti.

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Tips
• You can add little cream on top before you serve.
• I have used very limited spices. You can increase it according to your needs.

Kadai Paneer

Ingredients
Paneer/ Indian Cheese 1 Cup, 1″Cube
Onion 1, Cubed
Tomato 1, Chopped
Red bell pepper 1, Cubed ( any color )
Coriander seeds 1/2 tsp
Cumin 1/2 tsp
Ginger garlic paste 1 tsp
Green Chillies 2 ( optional )
Chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1/2 tsp
Tomato ketchup 2 tsp

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Method
• Soak the cubed Paneer in hot water and keep it aside.
• Dry roast Cumin & Coriander seeds in a pan and crush it coarsely with pestle & mortar.
• Take a wide pan. Heat little oil. Add the crushed Cumin & Coriander seeds.
• Add the Onions & sauté it till they become translucent.
• Add Ginger garlic paste.
• Add the chopped Tomatoes. Keep sautéing it.
• Now add the Chilli powder, Coriander powder & Garam masala powder.
• Next add the Red bell pepper and req Salt.
• Remove the Paneer cubes from the hot water and toss it in to the Curry.
• Add 1/2 Cup of water & cook it in medium flame for 8-10 mins. ( Make sure you don’t burn any )
• Switch off the stove. Add Tomato ketchup, give a gentle mix. Garnish with Coriander leaves & Serve hot with Roti!

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Palak Paneer

Palak Paneer is a North Indian dish, popular among Vegetarians. Here the Paneer/Indian Cheese is simmered in the pureed Palak/Spinach Curry. I usually make it very mild with reduced spices for my kids to relish and to hold up the actual Spinach taste.

Ingredients
Organic baby Spinach 4 Cups
Onion 1, finely chopped
Ginger garlic paste 1 tsp
Paneer / Indian Cheese 200 gms, Cut in to 1″ Cube
Fresh Cream 3 tbsp
Green Chilli 3 (adjust according to your needs)
Salt req

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Method
• Take a wide pan, add the Spinach & Green chillies. Sauté it till the Spinach shrinks. Switch off the stove. Let it cool and then grind to paste with little water. Keep it aside. (You can blanch the Spinach & purée instead)

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• Take a pot. Heat little oil. Add Cumin then add the chopped Onions. Sauté it till they become translucent.
• Now add the Ginger garlic paste. Cook it till the raw smell goes away.
• Add the puréed Spinach and adjust the salt taste.
• Pan fry the Paneer cubes in a separate pan for couple of minutes and toss it in to the Spinach curry.
• Cook it in low-medium flame for 5 mins and switch off the stove.
• Add fresh cream on top and serve hot with Chappathy or Naan.

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