Masala Matar Paneer

Today I am sharing my recipe for a delicious Indian masala dish called matar paneer. It is a rich and creamy vegetarian dish filled with the delicious flavour and aroma of popular Indian spices as well as a yummy cheese called Paneer and plenty of green peas. Give it a try if you're into deliciously spicy food.

Matar Paneer

Ingredients
3 large tomatoes, chopped
3 large onions, chopped
1 400g package paneer cheese, cubed
3 cups frozen peas
1/4 cup cooking oil
1/4 cup milk  (or heavy cream)
3 green chillies
1 tbsp turmeric
1 tbsp garlic powder
1 tbsp garam masala powder
1 tbsp fresh ginger, grated
1 tsp cumin
1 tsp salt
1 tsp black pepper
1 tsp sugar

*pepper flakes or fresh cilantro for garnish

Method
Boil frozen peas and drain. Set aside. Heat some oil in large stew pot and cook tomatoes,onions, fresh ginger and green chillies for 10 minutes on medium heat, or until soft. When slightly cooled, blend until smooth in a blender. Remove from blender and add back to pot with all spices and let thicken and cook down for another 10 minutes until it resembles a paste. Then add milk and stir until incorporated and has become a thick delicious sauce. Add cooked peas to the pot and cover. In a separate frying pan, add oil and sear chunks of paneer for a minute on each side, then drop them into the pot and cover. Let simmer on low for 1 hour. Serve over rice or with naan.

Enjoy!

Rosemary Fig Loaf with Pinenuts

If you're one to enjoy a cup of tea and a light and delicious baked good, this recipe is up your alley, especially if you enjoy a sweet fragrance. Herbs are not only for use in savoury cooking - using them when baking can be great. I enjoy using sage and rosemary especially when making sweet breads, loafs and cakes.

Below is my recipe for a moist and delicious loaf that can be enjoyed with your morning cup of tea or coffee or for dessert. Give it a try!

Ingredients

2 cups all purpose flour

4 large eggs

1 cup soft butter

1 cup granulated sugar

1/2 cup pine nuts or walnuts (more for garnish)

1 tbsp chopped fresh rosemary (more for garnish)

1 tbsp honey

2 tsp vanilla extract

2 tsp lemon zest

1 tsp salt

Method

Preheat oven at 350C. Beat the sugar and butter in an stand mixer on medium speed until fluffy. Add eggs one at a time, then slowly add flour and mix until incorporated. Lastly, add lemon zest, rosemary, vanilla, salt and pine nuts and mix for one minute. The batter will be thick, so grab a strong spatula and scoop out the batter into a greased loaf pan. Slice some figs in half and press into the top of the batter and sprinkle a few more pine nuts over top. Add extra rosemary for garnish. Bake for 1 hour at 350C, then remove from oven and drizzle with honey and let cool on wire rack. 

Enjoy!

Chocolate Banana Cake

My chocolate banana cake recipe is out of this world. I find myself making it more often than not when I have a serious craving for decadent chocolate cake.

If you're looking to make a rich and delicious chocolate cake, give this recipe a try. It's a perfect way to use up the over ripened bananas you may have chilling in your cold, dark freezer.

Ingredients

Chocolate Banana Cake

Cake

2 cups white sugar

1 3/4 cup all purpose flour

2 large soft bananas, mashed

3/4 cup cacao powder 

2 eggs

1 cup warm water

1/2 cup vegetable oil

1/2 cup milk

1 1/2 tsp baking soda

1 1/2 tsp baking powder 

2 tsp vanilla extract 

Ganache

1/2 cup 35% heavy cream

2 cups semi sweet chocolate chips

1/2 tsp salt

1 tbsp rum (optional)

Method

Heat oven to 350F, then line a 12 x 12 cake pan with parchment paper or cooking spray to grease a Bundt pan if using. Mix all dry ingredients for cake in large mixing bowl. In separate bowl, add mashed bananas, eggs, milk, water, oil and vanilla and whisk for 1 minute. Add wet ingredients to dry ingredients and mix for 2-3 minutes. Pour batter in cake pan and bake for 45 minutes.

To make ganache, heat cream until it begins to simmer and pour over top chocolate chips and salt in a mixing bowl. Use a spatula to fold for a couple of minutes until the cream melts the chips and it becomes very smooth.

When the cake has baked and cooled, spread the chocolate ganache over top and let sit for an hour if you'd like the chocolate ganache to set for an easy, messy free slicing. Keep refrigerated for up to a week. Garnish with crushed banana chips if you desire. 

Enjoy!