Buttermilk muffins, garlic peas and shallots in white sauce

Name: Buttermilk muffins, garlic peas and shallots in white sauce
Yield: 8 servings
Cuisine: Indian
Ingredients: For buttermilk muffins (makes16); 3 cups all-purpose flour; 2 1/4 cups curd; 2 1/4 cups milk; 1 tsp active yeast; 3 tbsp oil; 1/4 tsp Salt; 2 tsp lemon juuce; 1 tsp fresh thyme; 1 tsp chilli flakes; For the peas; 3 cups green peas; 1/2 cup mint leaves; 8-10 cloves garlic crushed; 1/2 tsp pepper; to taste Salt; 1/2 tsp black pepper; 1/2 tbsp butter; 1/2 tsp oil; For The shallots gravy; 12-15 shallots; 4 tbsp all-purpose flour; 1 tbsp oil; 1 tsp pepper; to taste Salt; 1 cup vegetable stock; 1 cup warm water; 1/2 cup warm milk; 1 tsp fresh thyme

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#tricolor
Sunday special meal to enjoy the calm, lazy, relaxed winter afternoon. The ultimate indulgence during the weekend for kids and family. #tricolor

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#tricolor
Sunday special meal to enjoy the calm, lazy, relaxed winter afternoon. The ultimate indulgence during the weekend for kids and family. #tricolor

Saved

Ingredients

8 servings

For buttermilk muffins (makes16)
3 cupsall-purpose flour
2 1/4 cups curd
2 1/4 cups milk
1 tspactive yeast
3 tbspoil
1/4 tspSalt
2 tsplemon juuce
1 tspfresh thyme
1 tspchilli flakes
For the peas
3 cupsgreen peas
1/2 cupmint leaves
8-10 clovesgarlic crushed
1/2 tsppepper
to tasteSalt
1/2 tspblack pepper
1/2 tbspbutter
1/2 tspoil
ForThe shallots gravy
12-15shallots
4 tbspall-purpose flour
1 tbspoil
1 tsppepper
to tasteSalt
1 cupvegetable stock
1 cupwarm water
1/2 cupwarm milk
1 tspfresh thyme

Saved

Steps

1

For the muffins: - Sieve the all-purpose flour and salt add yeast, thyme, chilli flakes and mix well. Next add the curd, milk and lemon juice. Beat with the help of a hand mixer, cover and set aside in a warm place for one hour. Pre-heat your oven at 210 °C. Pour the batter in moulds and bake for 15 to 20 mins or till golden and fluffed up.
2

For the peas :- Boil the peas and drain them well. In a pan heat oil and butter. Add the crushed garlic and saute till light golden in colour. Add the peas, salt, pepper and mint leaves and saute on medium to high flame. Switch off and set aside.
3

For the shallots gravy :- Peel and chop the shallots in four pieces each. Heat oil in a pan, add the crushed garlic and saute for one or two minutes. Add the shallots and saute till light golden in colour. Add all-purpose flour, salt, pepper, thyme and saute for a few minutes. Add warm milk, warm water and the vegetable cubes, Stir well and cook till you get a smooth creamy gravy. Give a few boils and switch off flame.
4

Serving :- Place a muffin in a shallow dish, pour a spoon full of shallot gravy over it and place the garlic peas at the side. Enjoy! :)