Cauliflower and Paneer Subji

Seems a bit strange for me to be making something other than sweets right? Well here's the thing... I don't do the cooking in my house. The housekeeper does. Seems a bit snobbish really, having a maid - but really its the norm in these parts and she enjoys it. So really the reason I'm always making sweets and desserts is because I never get the chance to make lunch or dinner - and therefore my posts on savoury foods have been rather low.

Today is different though and today I post a recipe for one of my favorite vegetable subjis (with rather poorly focused photographs sorry!)


Ingredients:
1 medium Cauliflower, cut into bite-sized pieces.
5 medium Tomatoes, chopped
Paneer, made from 1L milk and cut into cubes.
2 Tbsp Ghee or cooking oil
1/2 tsp Fresh ginger
1/2 tsp Hing
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Turmeric
1 tsp Garam masala
1 tsp Ground coriander
1/2 tsp Salt
1 Tbsp Sugar
2 Tbsp Fresh coriander, chopped
1 small Lemon

To Make:
1. Use 1 Tbsp ghee and heat in a shallow fry pan. Lightly brown the paneer in the pan, turning frequently so as not to burn it. Set aside.

2. Heat the remaining 2 Tbsp of ghee in a medium pot on a med-high heat. Add the ginger and hing and saute for 1 minute.

3. Add the mustard seeds and when they begin to crackle, add the cumin seeds. Saute until the cumin seeds have browned slightly.

4. Add the cauliflower pieces and mix thoroughly to ensure the spices have completely coated them. Cook for 10-12 minutes, stirring often.

5. When the cauliflower had browned slighly and is starting to stick to the bottom of the pot, add the tomatoes, turmeric, garam masala and coriander and mix thoroughly. Lower the heat, cover with a lid and set to simmer for another 10-12 minutes, or until the cauliflower pieces are soft and tender. Check the subji often, making sure the cauliflower is not sticking to the bottom of the pot.

6. When the cauliflower pieces are fully cooked, add the salt and sugar and continue to simmer for 3-5 minutes.

7. Take off the heat and add the paneer cubes and fold in the juice from the lemon and the fresh chopped coriander.

A tried and true recipe from long ago.
I have forgotten the origin.

Condensed Milk Cake (Cupcakes)

This has got to be one of the best cakes I've ever made. Ever. Its light and fluffy, and moist and not too sweet. They are yummiest just after they come out of the oven... but even hours later they are just as delicious. Plus its quick and super easy, no fancy ingredients or fancy mixing.

Seriously. If cakes are ever needed for an occasion, this is the one. Enough said.


Ingredients:
1 1/4 C White flour
1 tsp Baking Soda
2 tsp Baking powder
400g Sweetened Condensed milk
1/3 C Melted butter
3/4 C Milk
1 tsp Vanilla essence

To Make:
1. Combine the flour, baking soda and baking powder in a medium bowl.

2. Add the condensed milk, butter, milk and vanilla essence and mix together thoroughly with a wire whisk. DO NOT OVER MIX.

3. Pour into a greased and floured cake tin and bake at 150 degrees Celsius for 20-25 minutes or until cooked through. Alternatively pour into greased muffin trays and bake for 10-12 minutes or until cooked.

4. Sprinkle with icing sugar and top with small slabs of cold butter.


Click here for original recipe

Mango Cookies

You may have figured out by now that most of the recipes I have, are plain and simple and have loads of room to adapt and customise to YOUR tastes. These cookies are no exception. See the no frills photos? Thats because now its up to you to make them as you like. Top with mango icing. Sandwich nutella in between to make yo-yo style cookies. Even just a thin layer of jam atop these babies would be pretty delicious.

These are so handy to have on hand when unexpected visitors pop in, or top off you last cup of chai before bed. I made them bite-size but feel free to make them any size – or shape – you like!


Ingredients:
4 tbsp Softened butter
1/3 C Sugar
1 1/2 C White flour
1/4 tsp Baking powder
Pinch of salt
1/4 tsp cardamom powder
3 tbsp thick mango pulp
1 tsp Vanilla essence


To make:
1. Cream the butter and sugar until light anf fluffy. Mix in the mango pulp and vanilla essence.

2. Add the flour, baking powder, salt and cardamom powder and fold together using a rubber spatula until a dough is formed. You may want to use your hands to get the mixture thoroughly combined.

3. Wrap in clingfilm and refrigerate for 30minutes.

4. Preheat the oven to 180 degrees celcius.

5. After half an hour, remove the dough from the fridge and knead thoroughly. You may need to sprinkle a little flour on your hands and work bench to make the dough a little less sticky.

6. Roll out the dough with a rolling pin and use a cookie cutter (any shape!) to cut out cookies and place them on a well greased baking tray. These cookies hardly spread at all so you can lay them quite close together. I used the lid of my baking podwder bottle and ended up with small bite-sized cookies.

7. Bake for 10 minutes or until the sides start to brown.

Click here for original recipe.