Methi Malai Mutter Revisited

Dear All,

I am back with another one of my favorite recipes ie Methi Malai Mutter! I have learnt this recipe from my mom who obviously is the best cook in the world (as per me all the moms are the best cook!!!) The recipe is absolutely simple and can be made within 20 mins..yes you heard it right...provided you have all the stuff handy :D

When I was in Switzerland I used to make this often as with frozen methi leaves and peas available making this is a breeze. Here in India it will take little time and effort to clean the methi leaves but its totally worth it! Also usually I make this recipe using cashew nuts but this time I tried with skinned almonds and was totally delighted with the outcome! Please check out my recipe of Panner Methi Malai Mutter here which I made using cashew nuts. Using almonds makes this dish very rich , creamy and nuttier! So without any further delays lets go ahead with the recipe.

Methi Malai Mutter
Serves - 4

Ingredients:

1 cup washed and finely cut Methi (Fenugreek leaves)
1 cup green peas (I used frozen)
3-4 tbsp fresh cream or Malai
1 tsp salt or according to your taste
1-2 tsp sugar (reqd to balance the bitterness of methi)

1 pinch baking soda (Optional)

Ingredients for gravy:

100 gms almonds skinned

2 large onions cut into 4 pieces each

2-3 green chillies

1 tsp ginger paste

Ingredients for tempering:

2 tbsp oil

1 pinch asafoetida
2 Bay Leaf

Procedure:

• Blend onions, almonds, green chillies and ginger paste along with little water in mixer grinder into a fine paste.
• Heat oil in seperate pan, add asafoetida and bay leaf and let it sizzle for few seconds then add the cashewnuts and onion gravy and cook it for few minutes until the raw onion taste disappears. It iwll take about 3 to 4 mins.
• Add methi (fenugreek leaves), mutter (green peas), salt, sugar(sugar is basically added to remove the bitterness of Methi) and little baking soda and cook for about 15 to 20 mins on slow heat, until peas and methi are completely cooked. If the gravy becomes too thick add 1 to 2 spoons of water in the middle. You can add salt and sugar more according to your taste.
• Add fresh cream and mix well, turn the gas off and let it stand for few mins.
• Garnish with fresh cream and enjoy this rich dish with Nan or Parathas.

Hope you all enjoyed this recipe and please do let me know your views as well!
Till next time..cia!

Eggless Tiramisu Cake

Dear All,

I am back with another mouth watering treat and one of my most favorite dessert of all time TIRAMISU!!!!

I was first introduced to this heavenly dish when I was in Switzerland, we used to have Tiramisu every thursday for after lunch dessert in our canteen. One bite and it just blew my mind away! There have been times when I have had only this as my lunch! Yes I love to bits! Though tiramisu is basically made up of eggs and mascarpone cheese but I have used my basic eggless cake recipe and homemade mascarpone cheese to make this divine dessert into a cake!

If you would like to make tiramisu at home please check out my post on the same here.

Eggless Tiramisu Cake
Ingredients for Cake:-
2 cups all purpose flour (280 gms)
1 tbsp dark coffee (I used Nescafe)
1 tin sweetened condensed milk (400 gms, i used Milkmaid)
1 tsp vanilla essence
1/2 cup white butter unsalted
2 tsp baking powder
1 tsp baking soda
1 cup plain soda water

Ingredients for Coffee syrup:-
1 cup strong black coffee
1 tbsp sugar
1 tbsp rum (Read note below)

Recipe for syrup:- Mix all the ingredients together and leave it at room temperature for at least 1 to 2 hours before using in the cake. If making the cake for children you can avoid adding rum but other wise I strongly recommend adding rum as it brings out fantastic flavor in the cake along with coffee!


Ingredients for Icing:-
2 cup fresh homemade mascarpone cheese - recipe here
1 cup heavy whipped cream
1/2 tsp vanilla essence
1/4 cup chocolate chips
1-2 tbsp coco powder for sprinkling
Chocolate leafs for decoration


Procedure for Icing:- Beat together homemade mascarpone cheese and heavy whipped cream gently. Add in the vanilla essence and 1 tbsp of the coffee syrup which we made earlier. Beat everything together for a min.


Procedure:-

• Preheat the oven to 170 degrees C and sieve flour, baking powder, baking soda and coffee together and keep it aside.
• Beat together butter and condensed until light and fluffy. It will take about 2 to 3 mins.
• Now spoon by spoon add the flour mixture to the butter mixture along with little soda water and beat well. 
• The mixture should be of thick pouring consistency. Donot use the entire soda water if not required. Make sure the consistency of the batter is proper and not liquid or else your cake will not bake from the middle.
• Grease and flour the baking pan. Pour the batter in the pan and bake it for 35 to 40 mins.
• Do the tooth pick test and once tooth pick comes out clean remove the cake from oven and cool it completely.
• Run a knife along the pan and gently remove the cake from the tin.
• Slice the cake in the middle.

Preparing the Cake:-

• Place the top layer of the cake on a cake stand or a cake plate which ever you are using.
• Drizzle generous amount of coffee syrup on the cake , basically you need to soak the entire layer in syrup.
• Top it with generous amount of mascarpone cream mixture and spread evenly.
• Sprinkle some dark chocolate chips on it and again add little more of cream mixture to lock the chocolate chips.
• Keep the second layer of the cake on it and again soak the layer using coffee syrup.
• Cover the sides of the cake using the mascarpone cream and spread evenly on the top of the cake as well.
• Sprinkle generous amount of coco powder on the top of the cake, I did this using a small sieve..its easier this way.
• Decorate the sides and the top of the cake with chocolate leafs.
• If in case you don't have chocolate leafs you can also use chocolate chips.
• Chill in the fridge for minimum 5 to 6 hours before serving, this way all the flavors will mature.
• Slice and serve chilled!

Verdict:- This cake is definitely in my favorites list and will be making lots in future for parties and family gathering! A perfect dessert for every occasion! Try yourself and let me know!

Lots of Love,