Indian Coconut Butter Cauliflower

1 large head cauliflower, cut into florets

2 1/3 cups canned full-fat coconut milk, divided

4 cloves garlic, minced or grated, divided

2 inches fresh ginger, grated, divided

Kosher salt and black pepper

2 tablespoons vegetable oil

1/2 yellow onion, chopped

1 tablespoon garam masala

2 teaspoons yellow curry powder

1/2 teaspoon turmeric

1 teaspoon cayenne pepper, more or less to taste

1 can (6 ounces) tomato paste

2 tablespoons coconut oil

1/4 cup fresh cilantro, roughly chopped

Heat the broiler to high.  Line a baking sheet with parchment paper.

In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt.  Let sit 10 minutes to "marinate."  Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges.

Meanwhile, heat the olive oil in a large skillet over medium heat.  Add the onion and cook 5 minutes or until fragrant.  Add the remaining garlic and ginger, cooking another 5 minutes.  Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.

Add the tomato paste and remaining 2 cups coconut milk.  Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly.  Stir in coconut oil.  If the sauce seems thick, thin with additional coconut milk or water.  

Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.

Serves 4.

From Half Baked Harvest blog

Simple Gujarati Dal with Three Chilies

1 cup masoor dal, picked over, washed, and drained
1/2 teaspoon turmeric
1 teaspoon salt, or to taste
4 cups water

Tempering oil:
2 1/2 tablespoons canola oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
3 whole dried red chilies
1 fresh hot green chili, minced
8 fresh or 12 frozen curry leaves, torn into pieces
1 small garlic clove, minced
1/2 teaspoon cayenne pepper

3 heaping tablespoons chopped fresh cilantro
Juice of 1/2 lime or lemon

Put the lentils into a large saucepan with the turmeric, salt, and water.  Bring to a boil and skim well.  Turn the heat down and simmer, covered, until the lentils are soft, 20 to 30 minutes.  Add more water during cooking, if necessary.  When the lentils are cooked, taste for salt and add more if you need to.

Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon.  Return the mashed lentils to the pot and give the dal a stir.  Then continue cooking at a simmer, uncovered, for 5 minutes to thicken.  If you like a thicker dal, use a whisk to break up the lentils into a puree.  If you like a thinner dal, add more water.

For the tempering oil, heat the oil with the mustard seeds in a small frying pan over medium-high heat.  Cover and cook until you hear the mustard seeds crackle, 1 to 2 minutes.  Add the cumin seeds, cover, and cook, stirring once or twice, until golden, about 30 more seconds.  Add the dried red chilies, green chili, curry leaves (stand back when adding these, as the oil will spit), and garlic, and cook, stirring, for 30 more seconds.  Remove the pan from the heat and add the cayenne.

Stir half of the tempering oil, half of the cilantro, and all of the lime or lemon juice into the dal.  Simmer very gently for 5 minutes.  Transfer to a serving bowl.  Pour the remaining tempering oil over the top and sprinkle with the rest of the cilantro.  Serve hot.

Serves 4.

From Indian Home Cooking by Suvir Saran and Stephanie Lyness

Perfect Corn Muffins

2 cups (280 grams) yellow cornmeal, to be divided

1 cup (130 grams) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons fine sea or table salt

1 1/4 cups (300 ml) milk (whole milk is best here)

1 cup (240 grams) sour cream (full-fat plain yogurt should work here too)

8 tablespoons (115 grams) unsalted butter, melted and cooled slightly

3 to 5 tablespoons (35 to 60 grams) sugar, as desired

2 large eggs

Heat oven to 425°F.  Either grease a 12-cup standard muffin tin or line it with disposable liners.

Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl.  In a large bowl (if you have a microwave) or a medium saucepan (if you do not), combine milk and remaining 1/2 cup cornmeal.  In a microwave, cook cornmeal–milk mixture for 1 1/2 minutes, then whisk thoroughly, and continue to microwave in 30-second increments, mixing between them, until it’s thickened to a batter-like consistency, i.e. the whisk will leave a clear line across the bottom of the bowl that slowly fills in.  This will take 1 to 3 minutes longer.  On the stove, cook cornmeal mixture over medium heat, whisking constantly, until it thickens as described above, then transfer to a large bowl.

Whisk butter, then sugar, then sour cream into cooked cornmeal until combined.  At this point, the wet mixture should be cool enough that adding the eggs will not scramble them, but if it still seems too hot, let it cool for 5 minutes longer.  Whisk in eggs until combined.  Fold in flour mixture until thoroughly combined and the batter is very thick.  Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.

Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking.  Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer.  Serve warm.

Makes 12 muffins.

From Cooks Illustrated via Smitten Kitchen

Caramel Cream Cheese Buttercream Frosting

1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)

4 ounces (half 8-ounce package/113 grams) cream cheese, chilled from the fridge

1/2 cup (224 grams) homemade or prepared caramel, salted caramel sauce or dulce de leche, thick at room temperature

2 teaspoons (10 ml) pure vanilla extract

4 cups (480 grams) confectioners’ sugar, sifted

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy.

Add cream cheese, caramel and vanilla; beat until fully incorporated.  Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add confectioners’ sugar, beating on low speed, until well combined.  Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.

Before filling, frosting, and piping cakes, re-beat buttercream to ensure smoothness.

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

Makes about 4 1/2 cups (enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to ice cupcakes)

Note:  If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

From WickedGoodKitchen.com

Strawberry Cream Cheese Frosting

8 ounces cream cheese, at room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, at room temperature

1 cup confectioners' sugar

1 package (1 ounce) freeze-dried strawberries, processed in food processor until powdery

1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar and strawberry powder, and continue beating until smooth. Add vanilla, and stir to combine.

Makes about 2 cups.

From MarthaStewart.com with change

Cream Cheese Frosting

8 ounces cream cheese, at room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, at room temperature

1 cup confectioners' sugar

1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Makes about 2 cups.

From MarthaStewart.com

Chilli Paneer

For the sauce:

50 grams (1 3/4 ounces) plain flour

1/4 teaspoon salt

6 tablespoons water

2 tablespoons canola oil

300 grams (10 1/2 ounces) paneer, cut into flat slices

For the paneer:

1 tablespoon canola oil

1 large onion, thinly sliced

2 small green chillies, finely chopped

1 tablespoon soy sauce

1 tablespoon chilli sauce

1 tablespoon ketchup

1 tablespoon tamarind-date chutney

1/2 teaspoon salt

1/4 teaspoon ground black pepper

To prepare the paneer, put the flour and salt into a bowl and gradually stir in the measured water to make a smooth batter.

Heat the oil in a frying pan over medium heat.  Line a plate with some kitchen paper.  Dip the cheese pieces in the batter, transfer them to the pan, and fry for about 1 minute on each side, until golden brown.  Remove the cooked paneer pieces with a slotted spoon and transfer to the paper-lined plate to drain excess oil.

To make the sauce, add the additional 1 tablespoon oil to the same frying pan in which you cooked the paneer and heat over medium heat.  Add the onion and green chillies and fry for about 5 minutes, until the onion is light golden.  Add the soy sauce, chilli sauce, ketchup, tamarind-date chutney, salt and pepper and mix well.

Transfer the battered paneer to the frying pan, mix the pieces into the sauce well, then take the pan off the heat, transfer the mixture to a serving bowl and serve hot.

Serves 4.

From Chai, Chaat & Chutney by Chetna Makan with minor change