A Timbale is a baked savory custard like dish usually made with meat, cheese, vegetables and eggs. Pasta or rice is sometimes added to the creamy mixture too. This elegant dish can be made almost with any vegetable.
I thought of a Spinach Timable which has been on my mind for a while. Currently I am in a ‘fusion food’ creative mode and so the Spinach Timbale turned into a Garam Masala spiced Palak Paneer Timbale :).Two core ingredients Spinach and Eggs are incorporated in this recipe! So,this recipe has been created for The Urban Spice and KitchenAid India Diwali Contest.
Instead of using any Pasta or Rice I preferred using Ragi/Nagli Rava. You can swap this with Semolina or any Millet if you like.
To add a little crunch and flavour, add some finely julienned Ginger as a garnish along with a garlic-Red Chilly flavoured (Tadka) . A simple Kachumber kind of salad served on the side along with the soft creamy Timbale makes for a hearty meal, using day to day ingredients-The humble Palak Paneer Sabji in gourmet avatar! It was super tasty as it is, but you can also serve this with a Tomato gravy if you like. These can be made ahead and baked just when you want to serve them.
Here’s the recipe for my Garam Masala Spiced Palak Paneer Timbale
For the Timbale
1 Tbsp Butter
1 onion, finely chopped
½ tsp garlic paste
½ tsp ginger paste
1 green chilly finely chopped
½-1 tsp Garam Masala
¼ Cup Ragi Rava, soaked in water for 5 minutes
½ Cup Spinach Puree
½ Cup grated or crumbled Paneer
2 Tbsp fresh cream (I used Amul)
1 small pinch sugar
Handful of coriander leaves, chopped
Salt to taste
For the Garnish
2-3 Tbsp oil
1 inch Ginger piece,finely julienned
1 tsp Cumin seeds
¼ tsp Asafoetida
2-3 Garlic cloves,sliced
½ fresh Red Chilly sliced
For the Salad/Kachumbar
1 onion, sliced
1 Tomato, sliced lengthwise
A few cabbage shreds
1 Cucumber, sliced lengthwise
Salt and Red chilli powder to taste
1/2 tsp lime juice
Few sprigs of fresh coriander
To make the Timbale
Preheat the oven to 190 degree celcius.
Grease two 175ml/ ¾ Cup Ramekins.
Line the base with a parchment paper and grease the paper.
In a pan heat the butter. Add the onion and the ginger garlic paste.
Saute for 1-2 minutes and then add the green chilly, Garam masala.
Saute for a few seconds and then add the Ragi Rava
Mix properly. Take off the heat.
Add the Spinach puree, Paneer,fresh coriander, Cream,salt and sugar.
Mix well and let the mixture cool a bit.
Whisk the egg and add this to the Spinach mixture.
Spoon the spinach mixture into the ramekins and place in a deep baking tray with tall sides.
Add hot water to the baking tray to come halfway up the sides of the ramekins.
Bake for about 40-45 minutes till just set. (Insert a tester and check if it comes out clean)
Invert onto a plate and peel off the paper.
Serve Hot garnished with the fried Ginger and the Garlic-Chilly oil and the salad on the side.
For the garnish
Heat the oil in a very small pan.
Add the Ginger and fry till crisp.Take it out of the oil and drain on a paper towel.
In the same oil, add the cumin seeds and the Asafoetida.
Add the garlic and fry till golden.
Take off the heat and add the sliced Red chilly
For the Salad/Kachumbar
Mix all the ingredients and serve.
This is one of the most adorable breads I have baked! These supersoft , flavourful,festive Spiced Pumpkin Bread rolls are just in time for Thanksgiving- whether you celebrate or not :)
Apart from looking like mini pumpkins, these rolls use Pumpkin puree too. I followed Aparna’s recipe without making any changes.I made my own pumpkin puree, since canned is not available here. Also I used pumpkin pie spice mix to flavour the rolls, instead of the individual spices. The kitchen smelled heavenly, while the rolls were being baked :)
This recipe for the Spiced Pumpkin Bread Rolls is adapted from Beyond Kimchee.I used only the 2 tbsp honey, recommended by Aparna so they were not sweet.
Spiced Pumpkin Bread Rolls
(Adapted from Beyond Kimchee)
1/3 cup warm milk
2 tbsp honey
2 tsp instant yeast
1/2 cup puréed pumpkin (unsweetened)
40gm butter, melted
1 teaspoon salt
2 1/2 to 2 3/4 cups all-purpose flour
1/2 tsp cinnamon
1 tsp powdered dry ginger
1/2 tsp allspice
5 to 6 pecans, sliced into 3 vertical sections
Pour the warm milk into a bowl. Add the honey and yeast and mix well and leave aside for about 5 minutes until the mixture is starting to look “frothy”.
Put the flour, the salt and the spice powders into a food processor or stand mixer bowl and run a couple of times to mix them well. Then add the yeast mixture, the pumpkin purée, the melted butter and the egg to the processor bowl.
Knead until you have a smooth and elastic dough that will be somewhat sticky. It should pull from the side of the bowl. Add a little more flour (or milk) if required, to obtain this consistency of dough.
Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute or if using a stand mixer continue to knead on medium speed.
Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Loosely cover and let the dough rise for about an hour or so, until double in volume.
Deflate the risen dough gently to remove large pockets of air and divide it into about 8 or 10 equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 7-8 cuts at equal distance from each other, from the edge of the ball towards the centre but leaving the centre uncut – like a flower.
Place the dough “flowers” 2” apart on a lightly oiled or parchment lined baking sheet. Loosely cover and let them rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the centre of each “flower” for the pecan “stem”. Brush them with milk (or egg wash if you use it).
Bake the rolls at 180C (350F) for 15 to 20 minutes, or until golden brown. Take them out of the oven and brush the rolls with melted butter or a little honey diluted with water for a shine, if you like that.
Let them cool and then place a sliced pecan piece for the “stem”into the indentation of each roll.
I served them with a hot soup.
If you are looking to prepare some non-traditional, quick dessert this Diwali, here’s a refreshing guilt free dessert; Figs with Lychee Honey -Nut Shrikhand.
A can of Homemade Dulche de leche lurking in the fridge got me thinking about this Satori.
Satori is a Maharashtrian sweet flat bread, usually stuffed with Rava and Khoya/Mawa .The stuffed bread is then cooked on a griddle ,drizzled with homemade ghee.
I decided to swap the Dulche de leche for khoya. It’s the season of Apples and Apple pies, so some grated apples and spices were added to the filling. I love the McCormick Apple pie spice mix I bought a few years ago. The warm spices mingled well with the Apple and Dulche De leche stuffing. I made a small test batch of about 7-8 Satoris and they were gone in minutes. I think grated pumpkin should also work in place of Apples.
The Dulche de leche I used was very firm since it was sitting in my refrigerator for quite some time. A filling made with a runny or a sauce like consistency of Dulche de Leche may not be a good idea, since it will be difficult to stuff and roll out the Satori.Take care that it is firm enough.
If you would like to try something different this Diwali, here’s my fusion recipe for
Dulche de Leche & Apple Satori
For the cover
¾ cup Maida
¾ cup fine Rava (Semolina)
Small pinch salt
½ tbsp oil
~1/2 cup water (or more if required)
For the filling
2-3 tbsp Ghee
4 tbsp fine Rava/Semolina
2 Apples,peeled cored and grated (I used 1 Granny Smith and 1 Red Shimla apple)
3-4 tbsp Homemade Dulche de leche
½ tsp Apple pie spice mix (or you can use Cinnamon, Nutmeg, All Spice powder)
Ghee to cook the Satori
For the dough
Boil water with the oil. Cool .
Mix the Maida, Rava and salt in a bowl.
Gradually add the water till it all just comes together.
Knead into a soft pliable dough.
Cover with a kitchen towel and keep aside for half an hour.
To make the filling
Heat the ghee in a pan.
Add the Rava and roast for 2-3 minutes .
Add the grated apples and mix nicely. Add 1-2 tbsp water and cook covered for 3-4 minutes or till the apples are cooked and water evaporates.
Cool slightly. Add in the Dulche de Leche, mix well.
Refrigerate for half an hour.
Pinch off 7-8 balls from the dough. Flatten the ball into a disc.
Roll out the ball a little. Add a tablespoon and half of the stuffing in the centre.
Bring together the edge and Seal it, like you would for a stuffed paratha.
Dust the work surface with a little flour.
Gently Roll out into a ~4 ½ inch disc, taking care that the filling does not come out. Don’t make them very thin.
Cook on medium heat on a hot griddle on both sides, till light brown spots appear.
Repeat this process to make the rest of the Satoris.
These can be cooled and kept in an airtight container at this stage.
When ready to serve, heat them on the griddle, drizzle homemade ghee liberally on both sides and serve.
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I don’t usually observe any religious fasts. The popular local fasting food-Sabudana does not agree with me much. But I like to explore the traditional fasting recipes, that use alternative grains and vegetables. I like Sweet potatoes and I keep substituting them for potatoes. They are usually available in the market only during these religious fasting days. With all the ongoing festivities and fasts, Sweet Potatoes are abundantly available now.
While growing up, my mom often made these ‘Ratalyache Kaap’ (pan fried Sweet Potatoes with jaggery). I don’t have a sweet tooth and I find them too sweet for my taste….and hence my little twist to the Ratalyache Kaap –Orange glazed kaap. The addition of a tangy citrusy burst, rock salt and chilli flakes beautifully balance the sweetness. I have been experimenting with green,unripe plantains and hence I tossed in a cooked unripe plantain along with the Sweet Potatoes. Date syrup adds a rich, molasses like taste to the kaap.The pomegranate and pumpkin seeds are added just to give it more freshness and crunch. You can use any other seeds or nuts that are ‘allowed’. I have used baby Sweet Potatoes because they looked cute and they cook quickly. In case you don’t find them, you can use the regular ones and alter the cooking time.
I have realized that the best way to update the blog regularly, is to participate in online food events :).The deadlines provide the necessary push for me to post recipes on time :)
The theme this month @TheHub is ‘Sweet Recipes & Fasting Recipes’ that are usually made during these 9 holy days of Navratri. Orange glazed Sweet Potatoes and Plantains is my entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.
Here’s a quick and easy recipe for Orange glazed baby Sweet Potatoes and Plantain
7-8 baby Sweet potatoes, washed thoroughly and sliced (Do not peel)
1 large green, unripe plantain
Juice and zest of 1 large orange
2 tbsp Date syrup
½ tsp grated jaggery
Rock salt to taste
¼ tsp Chilli flakes/black pepper powder (optional)
2 tbsp Ghee
Pomegranate seeds and Pumpkin seeds for garnish (or any other seeds/ nuts)
Cook the plantain with the skin in a pressure pan with salted water, for 1 whistle.
Cool and peel the skin and slice.
In a non- stick pan, heat the Ghee
Add the sliced baby Sweet Potatoes
Stir to coat the slices with Ghee.
Cook covered for 2-3 minutes on low flame.
Meanwhile, whisk together the orange juice,zest,Date syrup,jaggery and rock salt.
Add this to the Sweet potatoes and cook uncovered on medium flame, till the liquid thickens.
After about 3-4 minutes of cooking, add the sliced plantain and mix so that the orange glaze coats all the slices.
Sprinkle the chilli flakes or pepper powder if using.
Serve hot or cold garnished with Pomegranate and Pumpkin seeds