Posts filed under ‘cream’

Garam Masala spiced Palak Paneer Timbale

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.

There is a Light up your Diwali contest going on at The Urban spice. We have to create recipes with Spinach ,Egg , Brown Rice, Khoya or Oats as the core ingredient.

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.

Timbale

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

Serves 2

Ingredients

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

1 egg

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

Method

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.

November 27, 2015 at 1:38 pm 1 comment

Filled Cupcakes for the sweet punch

Mama I’m hungry, I want something to eat” and a list of specifications follows for ’something’, the most prominent being ‘something different’. I am sure every mother hears this dialogue several times a day. Many times my son has specific hunger pangs;’ I am hungry for chocolate or hungry for oranges or raisins or some favorite snack’ Like every mother I find it challenging to come out with ideas to satiate the ever hungry boy!

This month’s Sweet Punch made my life easier at least for a while; ‘Devils food cupcakes with Vanilla cream filling’ to get me through a few hunger pangs for this week. The boy loves chocolate, even though he does not have a sweet tooth, so he was jumping with joy at the mention of Chocolate cupcakes.

 

A Sweet Punch is a monthly baking event started by three lovely girls  Ria, Maria and Divya, to make baking as simple as possible, bringing you a tried and tested recipe every month.’

This month’s punch was chosen by Divya and the recipe is originally from Baking bites. Thanks Divya I am delighted by your choice of recipe- Filled Cupcakes, a first for me.I don’t think I would had attempted the recipe without your instigation.

The recipe makes about 2 dozen cupcakes. I did not fill and frost all the cupcakes, left  few of them as it is. The cupcakes were rich and delicious even without the frosting. The little elf polished off a few even as they were still cooling on the rack.

Here’s the recipe:

Devil’s Food Cupcakes with Vanilla Cream filling

Recipe source – Baking Bites

Makes ~ 2 dozen cupcakes

The recipe looks lengthy and consists of three parts:

a)Making the cupcakes

b)Making the filling

c)Making the frosting

Ingredients:

For the Cupcakes:

1/2 cup butter, room temperature (I used salted butter and skipped the addition of salt)

2 cups sugar (I used Vanilla sugar)

3 large eggs

3/4 cup sour cream (low fat or full) –(I used cream mixed with a tsp of homemade yogurt)

1 tsp vanilla extract

2 cups all purpose flour

2 tsp baking soda

1/2 tsp salt

1/4 cup cocoa powder

2-oz(~55 gms) dark chocolate

1 cup water, boiling

 For the Vanilla Cream Filling:

3 tbsp all purpose flour

1/2 cup milk

1/2 cup butter

1/2 cup granulated sugar

1/2 scraped vanilla bean or 1 tsp vanilla extract

For the Chocolate Buttercream Frosting:

1/2 cup butter, room temperature

1/2 cup unsweetened cocoa powder

1 cup powdered sugar

1/4 cup milk

1 tsp vanilla extract

Method:

For the Cupcakes:

Preheat the oven to 350F (180C) and lightly grease two 12-cup muffin tins (I used 4-6 cup muffin pans of different shapes)

In a large bowl, cream together butter and sugar until light.

Beat in eggs one at a time, followed by cream and vanilla extract.

In a small bowl, sieve together flour, baking soda and salt.

Add half of flour mixture to the butter mixture, mix nicely and add the rest of the flour mix.

Stir well between each addition and mix until no streaks of flour remain.

Stir the cocoa powder and the dark chocolate into the boiling water

Pour chocolate water into the rest of the batter and stir until uniform.

Evenly distribute batter into prepared baking cups. Bake each tray for 13-15 minutes (it took ~20-22 minutes for me), until a tester comes out clean and the cakes spring back when lightly pressed.

Cool the cupcakes completely and then turn onto a wire rack to remove from the muffin pans.

For the Vanilla butter filling:

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes.

Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil.

When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.

When the milk mixture is cool, cream the butter and sugar together in a medium bowl until light. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy.

Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.

For the chocolate butter cream frosting:

Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes.

Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread.

Add additional milk, if necessary, to thin the frosting if it gets too thick.

Scrape into a pastry bag fitted with a plain tip or a large ziplock bag with the corner cut off

Assembly:

Take a cooled cupcake and, using a small knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top.

Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.

Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling.

Top off with a flat circle of cake to plug the hole and keep the filling in place.

Pipe out the Chocolate frosting to cover the top of the cupcake.

Top with some vanilla cream if you have any leftover from the filling and some sprinklers.(I topped the boy’s cupcakes with sugar coated marzipan cherries)

Note: I found it difficult to unmold the cupcakes which did not use cupcake liners, while they were still warm. I had to wait for them to completely cool and then remove them from the pan.

I used a piping bag to frost the cupcakes, I found this easier

I used only 1 cup of powdered sugar for the Chocolate frosting, instead of the recommended 2-3cups.

 

July 7, 2010 at 4:26 pm 20 comments

Stone Fruit Tarts

Apricots, Peaches, Cherries, Mangoes, lychees; its the season for all these wonderful fruits. Usually, I enjoy my fruits in their natural form, as it is; with cooking or baking.A batch of peaches I bought some time back was very sour and was just lurking around in the fridge. I was thinking of ways to use-up the fruits when I saw Deeba’s post about these gorgeous tarts. The fate of my sour peaches was sealed; they along with a handful of cherries and apricots were baked to make these delectable tarts.

The other thing which attracted me to the recipe was the use of Buckwheat flour for the crust. Buckwheat Flour had been on my wishlist for quite some time. I happened to mention this in one of my comments on Deeba’s blog and Viola! my wish was granted! A few days later I received 2 packets of Buckwheat flour all the way from Gurgoan from this gorgeous girl! Thanks a lot Deeba for the BW flour and for all the inspiring recipes!

 Here’s the recipe for the Stone fruit tarts 

Original recipe on PAB here

For the crust

1/2 cup unsalted butter, melted and cooled (I used salted butter and skipped the addition of sea salt)
1/2 cup vanilla sugar
1/4 tsp pure almond extract
1/4 tsp pure vanilla extract
1/2 tsp fine sea salt (skip if using salted butter)
1 cup all-purpose flour
1/4 cup buckwheat flour
2 tbsps finely ground unblanched almonds

For the filling
200ml low fat cream (I used Amul Fresh Cream)
1 large egg lightly beaten
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 tbsps vanilla sugar
1 1/2 tbsps cornflour
2 tbsps almond meal                                                                                                                500 gms fresh stone fruit, apricots & peaches, pitted and sliced                                                                                                                                         Fresh pitted cherries
Confectioners’ sugar

Method:

For the crust:

Preheat the oven to 180oC.

Grease 4 6” tart pans.

Mix together the melted butter and sugar and blend well.

Add the extracts and the flours. Mix well to form a soft cookie like dough.

Divide it into 4 dough balls.

Evenly press each dough ball along the bottom and sides of the tart pan.

Place the pans in the oven and bake until the dough is slightly puffy and set~ 15 minutes.

Sprinkle the ground almonds over the bottom of the crust.

For the Filling:

Whisk together the Fresh cream, egg, extracts and sugar in a bowl.

Whisk in the Cornflour and almond meal.

Carefully pour the filling on the baked pastry crusts.

Arrange the sliced fruits and cherries on top.

Bake until the filling is firm and the pastry is a deep golden brown ~55 to 60 minutes.

Remove from the oven and immediately sprinkle with confectioners’ sugar.

Cool the tarts

Just before serving, sprinkle again with confectioners’ sugar.

. 

Since I have used fruits lurking in my fridge and have followed a recipe from one of my favourite blogs, these Stone fruit tarts are heading over to Nupur’s blog for Blog Bites 4

June 17, 2010 at 10:12 am 22 comments

Chocolate Samosa with Cappuccino cream

I happened to accidentally stumble on this recipe by Sanjeev Kapoor here while surfing the net.

I love chocolates and I had the ingredients in stock. I tried this recipe out of curiosity and it turned out to be something different and great. Frying the chocolate was something different!I halved the proportions in the original recipe for the samosa- i.e. the covering and the stuffing, since I was not sure how it would turn out to be. I made the Cappuccino sauce thicker than that mentioned in the original recipe. Also I tried 2-3 different shapes along with the triangular samosa shape. I found the karanji shape (half moon) shape easiest to make.

This is also my contribution to Nandita’s Weekend Breakfast Blogging-Christmas special WBB# 8

For the covering
Refined flour (maida) 1 cups
Ghee 1tbsp
Oil to deep fry
For stuffing
Dark chocolate 125 grams
Fresh cream ½  cup
For cappuccino cream sauce
Egg yolk 1
Sugar 5 tablespoons
Fresh cream 1 cup
Instant coffee powder 1 teaspoon
To serve
Pomegranate seeds to garnish

Sieve maida. Rub ghee into it and knead into a stiff dough using water as required. Keep covered with a damp cloth.
Mix grated chocolate and fresh cream and keep chilled in a refrigerator.

cs1.jpg

                      Chocolate stuffing

Divide dough into eight equal sized portions and roll out into oval shapes. Cut into half, fold into a cone and fill with chocolate stuffing. Seal and refrigerate.At this point I made different shapes! Be careful and seal the edges properly.The chocolate may run out from the samosa while frying..it happened with my first samosa!

To make cappuccino sauce, whisk egg yolk with sugar till fluffy.
Pour fresh cream into a pan and heat it gently. As it begins to boil, stir it into the egg mixture. Pour this back into the pan and cook on low heat, stirring continuously.
Add instant coffee powder and continue to cook till sauce coats the back of the spoon. Remove from heat and strain. Let cool if required, place in freezer to chill completely.

 

cs2.jpg

                     Cappuccino Cream
Heat sufficient oil in a kadai and deep fry samosas on medium heat till golden and crisp. Drain onto an absorbent paper.
Serve samosas with cappuccino cream sauce garnished with pomegranate seeds.

cs3.jpg

CHOCOLATE SAMOSA WITH CAPPUCINO CREAM to celebrate the New Year!

Wish you all a very Happy and Healthy 2007 blossoming with smiles, sunshine and happiness!

January 1, 2007 at 1:58 pm 4 comments


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