Spinach & Paneer Layered Rice

We love all things Paneer in our household. Wait, don’t give me that ‘it’s high calorie and unhealthy’ look. If you’ve been reading my blog from the start you would know I’m no stickler for ‘healthy’ stuff and enjoy all foods in moderation :)  Chili Paneer, Mutter Paneer, Palak Paneer, Rasmalais, Rasgollas have run their course more times than I can count.  My younger brother enjoys it a lot more than any of us combined. So this post is dedicated to Ju for his love of Paneer. 

I was on the lookout for a different way to combine Rice & Paneer. I came across this recipe by Chef Sanjeev Kapoor. It’s a baked dish and uses very simple ingredients. I spruced it up a bit to suit our tastes, we like things spicy and flavorful. 

Trust me, this tastes just as good as it looks. 

You will need:

5 Cups cooked Basmati Rice

10-inch Springform pan

2 large pans

For the Green layer:

2 cups Spinach puree (blanched spinach, pureed)

2 tbsp Oil

1 tsp Cumin seeds

1 large onion, chopped

1 tbsp Ginger Garlic paste

1 tsp Red chili powder

½ cup Paneer, crumbled (click here to make Paneer at home)

¼ tsp Garam Masala

½ tsp Kasoori Methi (dried Fenugreek leaves)

Salt to taste

For the Red Layer:

1 tbsp Oil

½- ¾ cup Tomato-Basil Marinara (from a jar)

½ cup cubed Red bell pepper

½ cup Paneer, crumbled

½ tsp Sugar

½ tsp Kasoori Methi (dried Fenugreek leaves)

Salt to taste

Heat oil in two separate pans for the two layers. In one pan, add the cumin seeds and when they begin to splutter add ginger garlic paste and saute until fragrant. Add the chopped onions and cook until translucent. Now add the spinach puree, red chilli powder, salt to taste and Kasoori Methi. Saute for a few minutes until the oil begins to bubble to the top. Don’t cook for long since you want the bright green to stay intact. Stir in the crumbled paneer and lastly add the Garam masala. Add half the cooked rice (2 ½ cups) to the spinach mix and combine well. Turn off heat and set aside briefly. 

To the other pan, add the cubed bell pepper and cook until soft. Add the marinara, crumbled paneer and sugar. Add the kasoori methi and sugar. Bring to a simmering boil. Now add the remaining rice and season with salt. Combine to coat the grains of rice well. You can add more marinara if you feel the rice is dry.

Preheat oven to 350F.

Now the layering part. The fun part. I used a 10-inch Spring form pan. A spring form pan has a bottom that comes part from the sides of the pan. This is widely used in layered desserts and to bake sponge cakes which are delicate and fragile. I have a non-stick spring form pan so didn’t need to grease it. If you don’t have a spring form pan, don’t go find one just for this. An oven safe glass bowl or dish will work just fine.

Evenly spread the green rice on the bottom of the pan compressing the rice using a spatula. This ensures it forms a layer that is firm and holds when unmolded from the pan. Top with the red rice in an even layer compressing again. 

Place filled pan on a baking sheet and bake in a pre- heated oven for 5-6 minutes. This process heats the layers thoroughly and brings the flavors together. Let pan cool slightly before trying to remove the ring (sides of pan). Do It slowly so as to not disturb the layers and you have a clean finish on the exterior.

This rice is good eaten as is and needs no accompaniments. The paneer tastes refreshingly different combined with the marinara and the spinach flavored rice adds a nice touch of color. I know my brother is drooling looking at the rice, hope to make it for him someday.

Enjoy!

Pastel De Tres Leches - Daring Bakers Challenge

This month's challenge for the Daring Bakers was just perfect to cool off the heat this past week. A chilled super moist cake soaked in a mixture of sweetness layered with fruit and whipped cream...mmm..! Sound familiar?

"Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!"

I've made Tres Leches before so this wasn't so much of a challenge for me. What was different however, was the fact that this was a free-standing layered Tres Leches as opposed to the Tres Leches I've always made which is a cake soaked in a pan. I never had to worry about how well the cake was soaked or if it would make a huge mess by oozing out the excess milk mixture. So this, I really wanted to try. 

Recipe Source: This recipe is slightly adapted from an interview given by one of Mexico's best Pastry Chefs; Paulina Abascal to the magazine Revista Secretos de la Pastelería Caserais. It produces a super moist, yet light Tres Leches.

 

Mandatory Items: You have to make 1 three milks cake.

I was waiting all month for a reason to make the Tres Leches.I didn't want to land up eating all of it myself :) I'm taking this to dinner to a friend's place tonight. 

Preparation time: 1 hour and a half

Equipment required:
• A scale for measuring all ingredients
• Some bowls
• Stand mixer
• Strainer to sift the flour
• Egg Whisk
• Square Cake pan 9”x9” (23cmx23 cm) or 9” (23 cm) round cake pan
• Saucepan
• Pastry brush
• Pastry Spatula 

Classic Three Milks Cake:

Servings: 12

You will need:

For the Sponge Cake:

 

5 large eggs at room temp (separated)
½ cup (120 ml) (4 oz) (125 gm) sugar
2 teaspoons (10 ml) of vanilla extract
1 cup (240 ml) (5 oz) (140gm) all-purpose (plain) flour (sifted)

For three milks syrup:
1 can (14 oz) (400 gm) sweetened condensed milk
1 can (12 oz) (340 gm) evaporated milk
1 cup (240 ml) heavy cream (about 35% fat) or 1 cup of half & half or 1 cup milk
1 cinnamon stick
2 teaspoons (10 ml) rum (or other flavoring)

Topping and filling:
2 cups (500 ml) of whipping cream (about 30% fat)
½ cup (120 ml) (4 oz) (125 gm) sugar
Canned or fresh fruit (to fill and decorate the cake)

Directions For the Sponge Cake:

• Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan by greasing with butter and dusting with flour.
• Separate the egg whites from the yolks.
• Beat the egg whites on medium speed, 3 - 5 minutes.
• When soft peaks form slowly add the sugar in small batches.
• Whip until stiff peaks form about 5 minutes. Set aside.
•  In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
• Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
• Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
• Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
• Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
• Cool for 10 minutes in the pan and then let it cool completely on a wire rack.

Once cool, split the cake in half, flip the top of the cake and place it on a base. Using a fork, poke holes on the cake to help absorb the milk syrup.

In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.

Once it is cool, add the rum or any other flavoring you choose to use. I used Vanilla extract.

Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. I brushed the cake with the milk mixture and waited 5 minutes to let it absorb, then brushed it again. This ensured the cake soaked up the liquid well. 

Whip the cream with the sugar until stiff peaks form. Spread 1/3 of the cream on one half of the soaked cake. Spread evenly using an offset spatula. Top with your favorite fruit. I used canned, drained pineapple chunks and mandarin oranges.

Slowly transfer top half of soaked cake onto the bottom half, soak with remaining liquid if any. Use remaining cream to frost the entire cake with a spatula. Decorate the top with more fruit. 

Let chill overnight which allows the cake to soak up all the liquid well and also a chilled Tres Leches tastes far better than one that isn't! 

Delicious fruit on a super delicious cake.. I had no trouble finishing an extra large slice! Thanks to Inma, for giving me a chance to make this crowd pleasing dessert again.