Creamy Indulge- dishant’s foodie blogs exclusive

Creamy Indulge: yes, that’s the name of this wonderful recipe. This is my very own creation and is exclusive indeed. Made to perfection, this is a five-star worthy recipe as it is so unique and creative.  A mix of Continental and Indian cuisine, this main dish will spell cast your guests on the big celebration day and keep them asking for more. I have reserved this recipe for special occasions  only as it deserves that respect. The star of this dish is the cottage cheese. No, don’t get me wrong, this is no ordinary cooked cottage cheese. The paneer is made to sit in a sauna with aromatic herbs, spices and garlic which infuse all the flavours into the paneer as they sit atop while getting steamed. Then an extravagant and creamy mushroom, leek sauce is served around it with a beautifully toasted garlic bread. Doesn’t that make your mouth water already? So let me walk you through this fancy recipe in quick and simple steps.

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes

This is  for four servings

Ingredients

  • 250 grams Cottage Cheese
  • Whole spices and herbs:
    • star anise
    • 2 cloves
    • 1 bay leaf
    • crushed black pepper
    • salt
    • bruised lemon grass leaves
    • crushed garlic
    • cumin seeds
    • fennel seeds.
  • Olive oil
  • For the sauce:
    • butter – 1 tbsp
    • bay leaf
    • fresh cream : 3 tbsp
    • Milk – about 3/4 cups.
    • 8-10 medium-sized mushrooms
    • 1 Chopped jalapeno
    • 3 cloves of chopped garlic
    • to season: chilli flakes, salt, pepper, mixed dried herbs or any dried herb of choice.
    • Fresh parsley
  • Bread loaf slices and garlic powder or fresh garlic.

Procedure:

  1. First step is to start adding spices to the paneer before steaming it. For that, start by piercing two cloves in the paneer ( do not dice the paneer). Then pierce a star anise in the centre(make sure that the paneer doesn’t break, pierce gently!). Next, rub cumin seeds, fennel seeds, salt, pepper on the paneer. Then rub crushed garlic and the bruised lemon grass. Put the paneer in a large bowl or whatever you are going to steam it in. I simply used a plate with high sides.

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2. Next step is to start steaming the paneer. For that, cover the bowl/steaming vessel with aluminium foil and make sure it is tightly sealed and doesn’t have holes on top. Then place the bowl or steaming vessel in a steamer or a double boiler.

If you do not have a steamer at home, here’s a quick way to make your own double boiler:

Double boiler – just click on it and watch a simple video to know how to make a double boiler. After placing the covered vessel in a steamer/ double boiler, close the lid of the steamer and in case of a double boiler, cover with a plate and steam for 10-15 minutes. In case of a double boiler, up to 20 minutes. Make sure that the paneer doesn’t leave out all the water as it needs to stay moist, so check it about 3-4 minutes before you think it is done.

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3. Now start preparing the sauce. Melt some butter in a pan and add oil. The oil is added to the butter to prevent the butter from burning. So use half butter, half oil (preferably olive oil). Then fry the chopped garlic and the chopped jalapeño until cooked. Then sweat some chopped leeks. ( if you do not know what leeks are, click here: Leek image) Do not confuse leeks and spring onions as they are different.

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After you have seat the leeks with the garlic and jalapeño, add diced mushrooms and cook on medium flame until all the water released by the mushroom has evaporated. Then add the cream and milk (quantities are mentioned above). The season with chilli flakes, salt, pepper, mixed dried herbs or any dried herb of choice. and leave to simmer for 7-8 minutes or until the sauce is a little thick. Add chopped parsley and mix. Turn off the flame and leave aside.

 

4. After the paneer has been steamed, remove carefully using gloves and take out the foil paper. Gently take the paneer out and remove all the spices and condiments. Take all of the whole spices and garlic out(except for the bay leaf and star anise) and crush well in a pestle and mortar to form a paste like mixture using some oil. Then rub that on the paneer. Then gently dice the paneer into quarters and lay in individual bowls. Spoon some of the sauce around the paneer and garnish with freshly parsley. Then quickly prepare the bread, cut thick slices from the bread loaf and rub peeled garlic on both sides and then toast on both sides on a pan using olive oil. Serve 1-2 slices of the prepared bread alongside the main dish. Enjoy this out watering beauty.

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Make this fun-filled and quick recipe and do not forget to let me know how it turns out to be by commenting on the recipe! If you enjoyed my recipe, share it and hit the thumbs up (like) button and do not forget to follow my blog!

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