Yes, palak paneer is easier than I thought.

Palak paneer has quickly become one of my favourite dishes. I've been eating it for years at restaurants, and weddings but as far as I can remember, my mother and I have only made it at home on one occasion (and that was actually aloo palak - palak paneer's cousin.) Over the last few months, I must have made this creamy dish at least 5 times and each time it has been a winner. I think what turned me off making it before was the amount of preparation I thought would have to do. Since then, I've gotten it down to a science, and I can manage a very tasty palak paneer in under 25 minutes. 

Palak Paneer (serves 2-3)

• 2 packed cups of fresh palak or spinach
• 2 small tomatoes, or 1 large tomato
• 1 medium sized onion
• 1 tsp ginger garlic paste
• 1 tbsp ghee
• 1/2 tsp  haldi or turmeric
• 1/2 tsp lal mirch or red chili powder
• 1 tsp dhania or coriander powder
• 3 tbps fresh cream 
• 1/2 cup of paneer cut into small cubes
• salt to taste

Wash the spinach leaves very carefully; they're delicate, and can sometimes harbour a bit of dirt. Steam the leaves until they wilt. If you're using a pressure cooker, then one whistle should do the trick; if not, then just about a minute or two in a normal pot. Add a little water before steaming, but not too much because the palak will leave some water of its own. When the leaves are wilted, they will be darker in colour and much softer, but they shouldn't disintegrate. 

Puree the palak in a mixie and keep it aside. Heat the ghee in a kadai, and add the onion, ginger garlic paste, and jeera. When the onion becomes clear, add the tomato, haldi, lal mirch, and dhania powder. Cook, and cover until the tomato and onion dissolve into a paste (it will leave some ghee on the sides.) Add the palak to the paste and cook it until it darkens in colour. This should take about 2 or 3 minutes. Now add the paneer, and add salt to taste. Keep the kadai covered and cook for another 2 or 3 minutes. Garnish with thinly sliced tomatoes or ginger, and serve with naan, or chapati. 

A quick note: To make aloo palak, substitute the paneer for aloo or potato. Boil the aloo until it is soft, then cut it into small cubes. Fry the cubes until they are golden brown on all sides and add these to the cooking palak. 

The Simplest Shortbread Recipe

While on our way to Toronto in November, Pranav and I each received a piece of Walker's chocolate coated shortbread as part of our on-flight meal. I've never really been a sucker for shortbread, but I had to admit, this was delicious. We were both anxious to taste it again on the flight home, but it never came. So, we decided to pick up a box at Heathrow.  

After having eaten half the contents of the box, I began wondering why I'd never been a fan before, and more importantly, why it had never occurred to me to try baking my own shortbread. My cousin's son is an accomplished baker and it wasn't until I heard of his recent shortbread-baking-success that I was determined to try my hand.

I did some internet research and came up with the following rules for making good shortbread.

1. Never underestimate the simplicity of making shortbread. Although it isn't difficult, it can be remarkably easy to botch.
2. Don't get too creative. While it may be fine to top your shortbread with coloured sugar granules, or even mix a few chocolate chips into the dough, you shouldn't get too ambitious. 
3. There is no substitute for butter. Leave shortening and margarine out of the equation; they have no place in a shortbread recipe. If you're not willing to ingest a bit of butter, then this cookie is not for you.

The above being noted, here is a simple and successful recipe for the most confident (and even those most novice) of bakers.

Shortbread

• 3 parts flour
• 2 parts butter (melted)
• 1 part sugar

That's really all you need. Mix everything up and don't forget to grease your cookie sheet. Roll the dough out to 1 cm thickness, and cut the dough into whatever shapes fit the occasion. Place the cookies an inch apart from each other and bake them for 20 minutes at 300 degrees F. Don't burn your tongue.

The 411 on Momos and Thukpa

After Diwali on our way back from Ambala, we stopped in Delhi to spend a few days with friends. One of my favourite places, Delhi is India's second largest city and home to more than the entire population of Canada. Pranav and I, along with Anshul, Swati and Tanveer decided to spend an afternoon at Delhi's famous food plaza and craft bazaar Dilli Haat. The bazaar houses craft stalls from all over India, and in 2003, the market became fully wheelchair accessible - a rarity in India. The goods range from sandalwood carvings to camel-skin footwear; from sophisticated drapery and fabrics, to beads, gems, and brassware. The food plaza offers numerous kiosks representing each state of India, and granting a variety of tastes. It was here that Pranav and I enjoyed our usual Dilli Haat speciality: vegetarian momos.

Momos are simple Tibetan-style dumplings made from a white flour-and-water dough. They are filled with vegetables, meat, or a combination of both. The dumplings are cooked by steaming them over a clear broth which is served alongside them with chili sauce. Momos can also be pan or deep fried. According to Wikipedia, momos are commonly served in Tibet, Nepal, Bhutan, Sikkim, Assam, Manipur, Nagaland, Mehgalaya, Himachal Pradesh, and even West Bengal. 

Standing at Momo Mia, the Tibetan food stand, Pranav and I decided to try something new as well. Looking at the menu board, our eyes fell onto the soup category: Thukpa. I had no clue what it was, but it came in a vegetarian option so we ordered one. What came was a flavourful broth with rice noodles and a variety of vegetables floating in the giant bowl. The broth was mild, but hearty, and my tongue was able to discern ginger, garlic, and lemongrass. The amount seemed more than we could handle, but somehow we slurped away and the bottom of the bowl came sooner than we expected. 

Next week, we're both heading to Toronto, my hometown, for a visit. I can't wait to eat my Mum's cooking.