Paalak Paneer

My version

Paalak Paneer is a very popular North Indian Vegetarian dish made by puréeing spinach and dunking in Paneer or Cottage Cheese cubes. This is a less spicy, easy to make, and healthy side dish that kids too will love. This has been one of my personal favourite since childhood and I learnt the recipe first from a restaurant chef. But, trust me, chef's will never share authentic recipes. It has happened so many times. They will surely skip out 1 or 2 ingredients that really enhances the true flavour of a dish. Anyway, I had to try this recipe so many times to come out with this perfect paalak paneer, that tastes just like how you get in restaurants.

If you do not find Paneer in your local store, you can easily make it at home as well, by coagulating milk with lemon juice, vinegar or any other food acids and then pressing down the curds in a clean cheesecloth or muslin for 2-3 hours. When it becomes firm, cut them into cubes. Paneer is used in different variations in Indian Vegetarian cuisine and is one of the major sources of protein for vegetarians in Indian.

Ingredients :
Fresh Spinach	-		3 bunches*
Oil	-		2 tablespoons
Cumin seeds	-		1 teaspoon
Onion (thinly sliced)	-		1 medium
Garlic	-		2 cloves
Ginger	-		5cm piece
Green chillies	-		1 or 2 nos.
Fennel powder	-		1/2 teaspoon
Coriander powder	-		1 teaspoon
Red chilli powder	-		1/2 teaspoon
Garam masala	-		1/2 teaspoon
Kasoori methi	-		1 tablespoon
Water	-		3 cups
Tomato puree / fresh tomato**	-		1 tablespoon / 1 medium
Cream	-		1/4 cup
Paneer	-		1 pack
Salt	-		As required.

* 3 Bunches, if the leaves are really big. If you get small leaves, use 4-5 bunches.

** I used tomato puree in this recipe because I didn't have tomatoes the day I made this. I'd recommend fresh tomato.

Preparation Method :

Wash the spinach leaves well. Lay the leaves into a wok and pour in hot water. Season with some salt so that it retains the green colour. boil on high for 7-8 minutes until the leaves softens. Then strain the water, and allow the leaves to cool. In the same wok, heat some oil and add 1/2 teaspoon cumin seeds. Then add the onion, garlic, ginger,  green chilli and sauté until onions turn transparent. Add the powdered spices and the kasuri methi and sauté well. Roast for a couple of seconds. If you are using fresh tomatoes, add them at this stage and sauté until the tomato softens. Allow this masala mix to cool. Then add the cooled spinach leaves and masala mix into a blender, pour in some of the strained water and blend into a puree. If you like chunks in your gravy, you don't have to puree it too much. Into a wok, slightly brown the paneer cubes in some oil. If you like the paneer really soft, you don't have to do this, you can add it into the gravy straight away. Into the same oil, add the other half of the cumin seeds and into it add the tomato paste. If you are using fresh tomatoes, skip this step. Sauté the tomato paste in the oil until the raw smell disappears. Then pour in the spinach puree, add the rest of the water and bring the gravy to a complete boil. Beware! the gravy will spatter as it boils. Do not burn yourself. Pour in the cream and add the paneer and allow it to simmer on low heat for 8 minutes.

Serve with Roties or Naan. I like it with rice too.

Try it, and let me know how it worked for you! :)

Moist Black Forest

 My version

Unlike the Black Forest Cakes you find in your nearest bakeries or supermarkets today (which is a Creamy Chocolate Cake) this is more of a moist dessert. Originally Black Forest is a German dessert, made by layering Chocolate cake, Whipped cream and Cherries. The cake is traditionally made using a cherry based liquor called Kirshwasser. If not, by at least moistening the cake with the alcohol and is considered an essential ingredient in Germany and most parts of Europe. In many parts of the world, the cake is also made with other liquor like rum. Well, if you do not consume alcohol, then Black Forest or Schwarz alder Kirsch torte wouldn't be something you would want to have or want your kids to try if you are travelling to anywhere in Europe, unless otherwise they mention it is alcohol free. So beware!

Of course, that's exactly why I wanted to try out my version, without the alcohol and also without raw egg whipping and yet have the flavour quite close to the real Schwarz alder Kirsch torte. If the cake is ready in advance, this is a very simple dessert to come up with. The idea of whipping raw eggs for any kind of frosting, somehow doesn't appeal to me. Therefore, the cream in this recipe is something I have experimented with  different ingredients on a trial and error basis, before coming up with this soft, yet firm and creamy whipping, which retains its shape even when piped out.

To make the chocolate cake, refer to Basic Chocolate Cake. You can as well follow your own recipe, upto you :) But, try following the recipe exactly for desired results.

Ingredients :
For the Whipping Cream :
Whipping cream / Whipping mix	-		3 cup / 3 sachets
Icing Sugar	-		3 levelled cups
Vanilla essence	-		2 teaspoons
Corn Syrup	-		2 tablespoons
Additional Ingredients:
Red Maraschino Cherries	-		18-20 nos. as required
Cherry Jam	-		As required
Mixed Berry juice	-		1/2 cup
Chocolate shavings	-		1/2 teaspoon
Coco powder	-		Just enough to dust
Preparation Method :
For the Whipping Cream : Whipping the cream to the right texture is the only challenge in making this dessert. So be very careful. If you are using whipping cream, then pour the cream into a mixing bowl, and start whipping slowly initially, with a hand whisk or with an electric one. If you are using Whipping Mix, then blend in the milk, vanilla and powder as mentioned on the packet and whip slowly until the cream begins to thicken and the whisk leaves a trail. Then increase the speed. Scrape down the sides of the bowl with a spatula while you do so. Then slowly add the icing sugar just before the cream turns soft. Add the vanilla. If the whipping cream or corn syrup already has added vanilla in it, you do not have to add vanilla essence. Then pour in the Corn Syrup and whip until you come up with thick, firm and soft peaks.  The cream is ready, when it remains firmly onto the base of the bowl when you turn it upside down. Be cautious not to over whip the cream. It will curdle and split. Divide the cream into two portions. One for layering and covering the cake and the other for the piping.   To pipe the cream : Use the preferred design nozzle. Turn over the top edge of the piping bag. Scoop the cream into the bottom of the bag. Make sure you only fill half way through. This will give you a better control while piping. Bring the side back up and twist the edge to push down the cream to the bottom of the pipe. Practice into the mixing bowl first and reuse the same again. Leave the piped cream in the refrigerator until you get the rest of the cake ready. It will firm the cream a bit. Make sure your cake has cooled completely. It's always good to make the cake a day in advance. Then with a serrated knife, slice it into three equal tiers or more. Lay the first layer and brush a generous amount of mixed berry juice across the surface. As you do so, the cake will absorb the juice completely. Then, with a spatula, spread out some cream. Onto one side of the next layer, evenly spread out a generous amount of  cherry jam. Then, place the jam side down onto the creamed layer. Then repeat the process once again. When you have finally laid the third layer of cake, cover the cake evenly with rest of the cream. Then, remove the piped cream from the refrigerator and start piping as seen in picture below. Make sure your work area is cool enough. If it is warm, your cream might melt down. Then scrape out some chocolate shavings from a bar of chocolate. Make sure the chocolate is at room temperature. Hold your knife, blade side vertically down and support the bottom end of the chocolate onto yourself and scrape using some pressure towards you. I did mine a day in advance and left the shaving in the refrigerator. Don't make that mistake! The shavings will crumble and begin to powder. Anyway, I had no other choice this time :) I personally do not like the awful taste of some Red Maraschino Cherries, so I rinse them after removing from the bottle in clean water and soak them in the mixed berry juice for an hour or more. Strain the cherries from the juice and lay onto the cream as seen below. You can use the chocolate shavings on the side of the cake as well. I've used chocolate flavoured stands or vermicelli. Finally dust across a tiny bit of coco powder, just for a tint of bitterness in contrast to all the sweetness. Then carefully refrigerate your Moist Black Forest and use when ready to serve.  A quick and different Moist Black Forest you ought to try! Trust me, both adults and kids will love it. The pleasure and satisfaction you get out of making your own cake from scratch is really motivating.  I'd really appreciate your feedback. So do write to me.

Special Veggie Alfredo Pasta

 My version

There are over a hundred different pastas used worldwide and each of them have a unique and suitable sauce or filling to go with it. Learning the names of different pastas feels like opening a biology text and learning the names of microorganisms! ;) Good Lord! I really wonder why people have to make things seem so complicated. Anyway, it's not all that complicated.. Just go by your own rules for a change ;) Here's a really special vegetarian pasta recipe, made with a basic Italian Alfredo sauce, lots of veggies and I have used Fusilli pasta. Alfredo sauce is basically a buttery, cheesy, creamy white sauce. Well this Alfredo has my twist to it and I can guarantee that you will love me for this pasta. So don't forget to write to me when you've got lots of compliments and praises for this :)

Ingredients :
Yellow/Red/Orange Bell Peppers*	-		3/4 cup
Carrot	-		3/4 cup
Flat green beans	-		3/4 cup
Zucchini	-		3/4 cup
Kidney beans (cooked and drained)	-		3/4 cup
Black Olives	-		1/2 cup
Fusilli pasta (Dry)	-		2 cups
Water (for boiling)	-		1 and 1/2 litres
Olive oil	-		As required
Salt (for seasoning)	-		As required
Garlic (finely chopped)	-		1/2 teaspoon
Freshly crushed black pepper	-		As required
Dried Oregano	-		A pinch
Celery Leaves (chopped)	-		A generous pinch
Parsley (chopped)	-		A generous pinch
Wall nuts (chopped)	-		1/3 cup
Mozzarella Cheese	-		As required
For Alfredo Sauce
Butter	-		1 tablespoon
Garlic (finely chopped)	-		2 cloves
Celery Leaves (chopped)	-		A generous pinch
Parsley (chopped)	-		A generous pinch
Dry basil	-		1/2 teaspoon
Freshly crushed black pepper	-		As required
Salt	-		To taste
Plain flour / Wheat flour	-		1 tablespoon
Sesame seeds (crushed)	-		1 teaspoon
Fresh Milk	-		1 cup
Cream	-		1/2 cup
Water	-		3/4 cup
Parmigiano-Reggiano**	-		1/3 cup
Parmesan cheese**	-		1/2 cup
Salt	-		to taste

* Try following the exact recipe for desired results. You can try making innovations to suit your tastes too :)

**For that real Italian touch, please hunt for Parmigiano-Reggiano. If it's not available, at the most Parmesan cheese. No other substitutes work as good. For those pure vegetarians who do not use parmesan cheese, you can use Mozzarella instead. But, I've no guarantee on that authentic Italian flavour.

Preparation Method :

For Alfredo Sauce In a sauce pan melt the butter. Throw in the crushed garlic and sauté for couple of seconds. Then throw in the finely chopped celery leaves and parsley. I have seen many people throw away the celery leaves. But, it has an amazing mild flavour and can be used as a herb like cilantro or parsley. I use it in many recipes. While chopping in the celery leaves, you can as well include some young stems. Don't use the mature stem, 'coz we don't want that strong flavour of celery. Add the dried basil, salt and crushed black pepper.  Sauté the herbs in butter and add in a tablespoon of flour. Flour acts as a thickening agent. Roast the flour. It brings out a nutty flavour. Then crush some sesame seeds and roast along with the flour. That's another of my personal addition. The sesame seeds infuses in an amazing flavour. Once the flour and the sesame seeds have begun letting out the nutty flavour, pour in the milk little by little and whisk well to blend the flour well without leaving behind any lumps. Once all the flour has been dissolved well, pour in all the milk, water and the cream. Stir continually and bring the sauce to a boil. When the sauce begins to thicken, Throw in some Parmesan cheese. Parmesan cheese is a cheaper substitute for Parmigiano-Reggiano. But, trust me, no other cheese will beat the Parmigiano-Reggiano and to obtain that real flavour stick on to the recipe. But, If you do not use parmesan cheese, you can as well use any other cheese of your choice. Blend in well and when the sauce holds on to the spatula, it's ready. Keep the sauce warm and do not allow it to thicken too much by the time you get the veggies ready. Before you start with the veggies, cook the pasta. You can use any kind of pasta, I've used Fusilli. For perfectly cooked Pasta : In a large shallow pan, boil water and season with a generous amount of salt and drizzle in some olive oil. When the water comes to a boil, throw in the pasta and give a quick stir. Cook on high for 8-10 minutes. Check if it has cooked well through. Then strain and rinse with some hot water. Next, in a pan pour in some olive oil, throw in the crushed garlic and sauté for couple of seconds. Crush or chop up some walnuts. Wall nuts are healthy and it gives a nice soft crunch. Throw that into the oil as well. Then add the veggies, some chopped parsley, celery leaves, crushed black pepper, salt, some dried oregano and sauté until veggies begin to brown. You're kitchen would have already started to smell awesome.. :) Throw in the cooked kidney beans, or if you are using canned, give it a rinse and then use it straight away. Then add the olives and give a quick stir and sauté on high for a minute. Bring down the heat, pour in the Alfredo sauce, and blend well. Add the Pasta and gently combine the sauce and pasta well. We just want to heat up the pasta, so soon as the pasta has become warm, turn off the flame and pour on some olive oil. You can lay it into an oven proof dish or also portion it out into individual baking cups like I have done.  Garnish with a generous amount of grated mozzarella cheese. If you want to cut down on the cheese, you can, but, no Italian pasta is complete without a cheese topping :)Sprinkle on some parsley and tiny pinch of dried oregano and drizzle on some olive oil. If you want to prepare this for a dinner party, or you are going out, then lay it in a dish and garnish with cheese, wrap it up with a plastic wrap and leave it in the refrigerator. Before serving, bake it for 7-8 minutes (if you are using individual cups)or 15 minutes (If you are baking it whole)  and serve it hot.

Enjoy the creamy, cheesy, melt in the mouth Pastaaa!! :) Do not forget to write to me when you've got lots of compliments and praises for it :)