Paneer Makhani

Paneer Makhani

Ingredients

250 Paneer cubes
2 medium red onions, chopped finely
2 tomatoes, chopped finely
2" piece of ginger, roughly chopped
4-5 flakes garlic, roughly chopped
1 piece cinnamon stick
3-4 cardamoms
3 cloves
1 tsp cumin seeds
1 tsp fenugreek seeds
3-4 tbsp butter
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp sugar
a handful of cashews
salt to taste
For garnish: some freshly chopped coriander and cream (optional)

Directions 

In a pan heat 2 tbsp butter and add cinnamon, cardamoms, cloves, cumin seeds and fenugreek seeds. When the seeds start to splutter, add chopped onions and saute till golden brown. Add ginger and garlic and saute for 2 minutes. Add chopped tomatoes and saute until tomatoes are completely soft. Add cashews and stir. Turn off the heat and let the mixture cool completely. Grind this mixture in a blender to a fine paste using some water if necessary. In the same pan, heat 2 tbsp butter and add red chili, cumin and turmeric powder and stir. Add the ground masala paste and saute for a few minutes. Add some water if the gravy is too thick. Add paneer cubes and cook for a few minutes. Add salt and sugar and check seasoning. When the gravy starts to thicken, turn off the heat. Garnish with freshly chopped coriander and cream. Serve with steamed rice or parathas. 

Potato Au Gratin

Potato Au Gratin

Ingredients

4 russet potatoes, sliced into 1/4 inch slices

1 onion, sliced into rings

salt and pepper to taste

¼ tsp garlic powder

¼ tsp paprika

3 tablespoons butter

3 tablespoons all-purpose flour

½ teaspoon salt

2 cups milk

1 ½ cups shredded Cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer ½ of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Add garlic powder and paprika.  Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil. Bake 1 ½ hours in the preheated oven. Remove the foil and bake for 5-10 mins more till the top is golden brown. 

Apple Cake

Apple Cake

Serves: 12

Ingredients

¾ cup chopped pecans or walnuts

3 cups all-purpose flour

2 cups granulated white sugar + 4 tbsp

2 teaspoons ground cinnamon

4 large apples (peeled, cored, and sliced)

1 tablespoon baking powder

1 teaspoon salt

4 large eggs

½ cup vegetable oil

1 stick unsalted butter, melted

¼ cup milk

2 teaspoons vanilla extract

Directions

Preheat oven to 350°F. Grease a round cake tin and keep aside. In a bowl, mix 2 tablespoons flour, 4 tbsp sugar, and cinnamon. Add the sliced apples and toss to combine.

In another large bowl, mix remaining flour, 2 cups sugar, baking powder, and salt. Add eggs, oil, butter, milk, and vanilla extract. Beat until batter is smooth. Add the chopped nuts and mix gently.

Pour half of the batter (about 2 cups) into prepared pan. Top with half of apple mixture. Spoon remaining batter over apples and top with remaining apples. Bake 1 hour and 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan on a wire rack for 30 minutes. Run a paring knife around the sides of cake and gently turn cake out onto wire rack. Sprinkle some icing sugar, if you like. 

Note: if you want to make a smaller cake for 6 people, half all the above ingredients.