How To Make Cofee Cake | Recipe And Tips - Chowringhee

You may not believe by the looks of it but this is the same cake that I baked last week. This time around, I decided to bake the coffee nut sponge in foil lined ramekins to give me mini cakes. Then I got thinking about what to fill these cakes with. I'd already tried the version with ganache, and try as I might, I simply can't get myself to like buttercream. It's too rich, too sweet, just too much of everything. Now, if you dislike the cloyingly sweet buttercream as much as I do, I think I've found a genius solution. I filled and topped my sponge with pastry cream.

More specifically, this is peanut butter pastry cream from Johhny Iuzzini's Sugar Rush. I am a big Iuzzini fan ever since I saw him on Top Chef Just Desserts and I've become an even bigger fan after reading his latest book. Sugar Rush has some fantastic flavour combinations. And it's full of gems like this peanut butter pastry cream that goes so well with the coffee flavoured cake.

Ingredients
1 cup milk
1/4 cup peanut butter
50 grams honey
1 tbsp caster sugar
1 tbsp cornflour
2 egg yolks
pinch of salt

Pour the milk and peanut butter in a blender and whiz it into a smooth mix. Transfer the milk to a saucepan and add honey and salt. Heat on a medium flame until the mixture is hot but not boiling. Mix sugar and cornflour in a small bowl. Beat the egg yolks until well mixed. Whisk the sugar/cornflour mixture into the eggs until well combined and fluffy.

Keep on whisking as you pour 1/3rd of the warm milk over the yolks. Once it's well combined, add another 1/3rd and whisk well. Add the remaining milk and pour the whole thing back into the saucepan. Put the pan back on medium heat and whisk continuously until the mixture begins to boil. Cook for another couple of minutes so the pastry cream is well cooked.

Immediately pass through a fine mesh strainer. This is a thickish cream so sieving it is a bit of a pain. You will be thankful later though, because the pastry cream will taste eggy if you leave it unstrained. Cover the sieved pastry cream and cool in the fridge for a couple of hours. restaurant in south delhi
To use instead of buttercream for mini cakes, split the cakes into two. Spread a thin layer of pastry cream on the bottom cake layer and top with the other half. Spread the pastry cream to cover the top of the cake and sprinkle chopped nuts and cranberries to finish.

How To Make Shahi Paneer Recipe Easy Cook With - Chowringhee Restaurant In South Delhi

Yesterday, I made Shahi paneer to go with homemade kulcha for dinner. I usually make a large batch of paneer and freeze the cubed paneer in ziplock bags. As and when I require, I thaw a batch of paneer, place the paneer cubes in warm water and am good to go. To learn how to make paneer from scratch, follow the paneer recipe I have blogged earlier. After I posted the homemade paneer recipe, I have been receiving emails to post easy paneer recipes and special dishes to serve for get togethers and parties.

A rich paneer dish that is apt to serve on special occasions is shahi paneer. It is a rich, onion-cashew nut paneer gravy dish that makes for a flavorful side with roti, naan, kulcha, paratha or pulao. The key to this fragrant curry is to use blanched onions and freshly ground spices. Usually tomato and turmeric powder are avoided to lend the dish a white shade.

I did not saute the paneer in ghee/butter before adding to the simmering gravy. I soaked the paneer cubes in luke warm water for a few minutes and added them to the simmering curry. The paneer is cooked to perfection in the spiced gravy and attains a melt in the mouth texture. If you are throwing a party, do add this dish to your menu. This restaurant in south delhi style shahi paneer will please your guests. :)

Follow the instructions below to learn how to make shahi paneer

Shahi Paneer

• Prep time: 15 min
• Cook time: 40 min
• Serves: 5

Main Ingredients:

1. paneer

Ingredients

• Paneer - 1 1/2 cups, soak in warm water for 15 mts
• Onion - 1, very large, blanched and pureed
• Tomato - 1, large, blanced and pureed (optional)
• Green chili-ginger paste - 2 tsps (2 green chilies+1/2" ginger piece)
• Bay leaf - 1
• Cinnamon stick - 1"
• Black cardamom - 1
• Cashew nuts - 8, soaked in 1/4 cup milk and ground to a paste
• Turmeric Powder - 1/4 tsp (optional)
• Malai or fresh cream - 2 tbsps
• Yogurt - 1/4 cup, thick and beaten smooth
• Kasuri methi - 1/2 tsp (optional)
• Oil - 1 1/2 tbsps
• Ghee - 1 1/2 tbsps
• Coriander leaves - 3 tbsps, for garnish
• Salt to taste
• Dry roast for 2-3 mts and grind to a fine powder:
• Coriander Seeds - 1 tsp
• Green cardamoms - 3
• Black peppercorns - 6
• Clove - 1
• Cinnamon stick - 1/2" piece

Method

1. Blanch the onions and grind to make a paste. If using tomato, blanch it and grind to a paste. Set aside. (I have provided the link on how to blanch onions above)
2. Grind cashew nuts along with the milk to a smooth paste and set aside.
3. Heat oil and ghee in a heavy bottomed vessel. Once hot, add the bay leaf, cinnamon and black cardamom. Add the ground onion paste and saute for 6 mts.
4. Add ginger-green chili paste, turmeric powder and kasuri methi and saute for 4 mts. Add the tomato puree and cook for 6-7 mts.
5. Add the cashew nut paste, mix well and cook for a mt. Add the beaten curd and mix well. Add a cup of water and allow to simmer for 4 mts on low flame.
6. Add paneer cubes and mix gently. Simmer for 8-10 minutes and add the ground garam masala powder and mix. Finally add the fresh cream and mix. Turn off flame and allow the curry to rest for 15 mts.
7. Remove to a serving bowl. Garnish with fresh coriander leaves and serve warm with kulcha, butter naan, roti or pulao.

Tips

• You can add saffron infused milk for a richer flavor.
• You can omit the tomato and turmeric powder. I have added it to add some color to the dish.

Sambar Recipe-Mixed Vegetable Sambar (step by step recipe) | Padhuskitchen

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The Great Indian Thali | Menu and Recipes

The Great Indian Thali Menu and Recipes is a place where you will find an range of Regional Indian Dishes, ranging from Gujarati, Rajasthani, Punjabi and more. I have always been a huge fan of thali's, but have never found an blend that is perfect to the palate. So I decided to create one that is simple, yet palatable and super duper delicious.

Making a thali was not the only fun part, but making it for my close friends , whom I now call family was the best part of the whole process. And the Great Indian Thali had (Restaurant menu order)

Gujarati Khandvi (made on the main day)

Fresh Carrot Tomato Salad (made fresh on the main day)

Fresh Mango Pickle (made on the day)

Green Chutney (made the previous day)

Sliced Onions (made fresh on the main day)

Gulab Jamoon (made the previous day)

Shrikhand (made the previous day)

Aloo Mutter (aloo boiled the previous day, vegetable made on the main day)

Baingan Bharta (charred the baingan the previous day, bharta made fresh on the main day)

Chana Masala (Chola boiled the previous day, Chana masala made fresh on the main day)

Punjabi Kadhi (made fresh an hour before we ate)

Pudhina Puris (dough made in the morning, Puri's made fresh before we ate)

Steamed Rice (cooked fresh an hour before we ate)

I hope you get to make a Great Indian Thali from this menu idea. I will post more such Thali Menus, as and when I hold more Thali Parties :)