Posts Tagged ‘Raisins’

Navratan Korma


2011
03.25

Navratan Korma, meaning a mixture of nine gems is a delicious vegetarian dish from the Mughlai cuisine. The nine gems indicate the nine veggies, fruits and nuts that go into the dish. Influenced by the imperial kitchens of the Mughal empire this is as grand and as rich as any vegetarian dish can get.

IMG_9085

Ingredients

10 oz of paneer/cottage cheese
1/2 cup cashew nuts 
1 large onion chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp white pepper powder
1 tsp punjabi garam masala
1 1″ piece of cinnamon
2 bay leaves
1 pod of bruised cardamom
4 cloves
3-4 cups mixed veggies(I used cubed potatoes, chopped French beans, diced carrots,green peas,cauliflower florets, diced bell pepper)
1/4 cup pineapple chunks
10-12 raisins
2-3 tbsp heavy cream
2-3 tbsp refined oil
Salt to taste

Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Grind 1/4th cup of the cashews along with the onions.
  • Parboil with salt all the veggies individually (cooking time for each varies) and set aside.
  • Heat oil in a pan.
  • Add turmeric and cumin powder and sautéfor 30 secs.
  • Add the remaining cashew nuts and the whole spices.
  • When the spices puff up add the cashew onion paste and the ginger garlic paste and sauté until oil separates.
  • Add the garam masala and pepper powder.
  • .Add one cup of water and bring to boil.
  • Add the the veggies, paneer, raisins and pine apple and let it simmer until the veggies are cooked.
  • Garnish with heavy cream
  • Server hot with Indian breads
  • Whole Wheat Rum and Raisin Cake


    2010
    03.15

    IMG_5556

    With all the baking I’ve been doing in the last couple of weeks, I declare – this cake is by far the best, to make with whole wheat. My best friend K, is going to love it for sure. Not only for the whole wheat, but also for the yummm dee dum pa RUM pum pum pum ;)!!

    Ingredients

    IMG_55822 cups whole wheat flour (I use the Pillsbury brand found in the Indian stores)
    1 1/4 cup butter
    3/4 cup dark rum
    3 eggs
    1/4 cup milk

    It is essential for the butter, milk and eggs to be at room temperature

    1 cup sugar
    2 heaped tsp baking powder
    5 -6 drops of good vanilla extract
    1/2 tsp of instant coffee powder
    1/2 tsp cocoa
    1/3 cup raisins
    1/3 cup cashew nuts chopped
    1/3 cup candied mixed fruit
    1/3 cup dried fig chopped (if you don’t have these, you can use pitted dates instead)
    1/2 tsp salt
    big pinch of nutmeg
    1/3 tsp cardamom cinnamon clove spice mix
    1 tsp orange zest
    2 – 3 tbsp sugar to caramelize

    IMG_5579

    Directions

  • Soak the raisins, candied fruit and figs in rum, over night.
  • Caramelize 2 -3 spoons of sugar. When done, whisk in the milk, cocoa, coffee powder, nutmeg and spice mix  until smooth. Set aside to cool to room temp.
  • In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, add in the vanilla, and the caramel milk mixture
  • Add in the orange zest.
  • Sift together flour, baking powder and salt using a sieve.
  • Stir in the dry ingredients into the wet, a little at a time. Don’t over mix it
  • Mix the rum soaked fruits with the nuts and fold into the batter. Keep a little of the dry fruit and nut mixture aside to sprinkle on top (purely for aesthetics).
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.
  • Allow to cool to a warm temp.
  • Serve immediately or wrap in aluminium foil when still warm (prevents drying) to store for later.
  • Fruit and Nut Cake


    2009
    12.31

    Since I began my baking a full week ahead of Christmas, it gave me plenty of time to  try out a few different kinds of cakes this time around.Of course I ‘had’ to  begin with my mom’s all famous ‘fruit n nut’ cake. Most of the cakes I bake follow the basic cake recipe and just a few additional ingredients give them their own identity.

    Here’s to you ma, blogging my very first recipe of your cake.

    Simple to make, hard to resist, crunchy and munchy cake.

     

    fruit n nut cake

     

    Ingredients

    2 cups of all purpose flour
    1 1/4 cup butter
    2/3 cup milk
    3 eggs

    It is essential for the butter, milk and eggs to be at room temperature

    1 1/4 cup sugar
    2 heaped tsp baking powder
    5-6 drops of good vanilla extract
    1/2 tsp of instant coffee powder (optional)
    1 tsp cocoa powder (optional)
    1/3 cup of raisins
    1/3 cup of cashewnuts
    1/3 cup of mixed candied fruit
    1 tsp orange zest
    1/4 tsp nutmeg
    2 – 3 spoons caramelized sugar

    1/2 tsp salt

    Directions

  • Caramelize 2 -3 spoons of sugar. When done, whisk in the milk, cocoa, coffee powder and nutmeg until smooth. Set aside to cool to room temp
  • In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, add in the vanilla, and the caramel milk mixture
  • Add in the orange zest
  • Sift together flour, baking powder and salt using a sieve
  • Stir in the dry ingredients into the wet, a little at a time. Don’t over mix it
  • Mix the dry fruits and nuts together and fold into the batter. Keep a little of the dry fruit mixture aside to sprinkle on top (purely for aesthetics).
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.
  • Allow to cool to a warm temp.
  • Serve immediately or wrap in aluminium foil when still warm (prevents drying) to store for later.
  • The above is an exact of my mother’s recipe, I improvised it a little and soaked the raisins overnight in 1/2 cup of rum to give it that extra zing 😉 and called it the ‘rum n raisin’ cake instead 😀