Panna Cotta

 Since both my husband and daughter have a sweet tooth, I am always on the lookout for dishes with subtle sweetness. Panna Cotta is one of those and it’s simple to make!

Ingredients 

1/3 Cup milk

1.5tsp Veg gelatin

2 .5  Cups heavy cream

1/2 cup white sugar

1 .5 tap vanilla essence

Procedure 

Take milk into a small bowl, put gelatin powder and mix well. Set aside.

Stir heavy cream and sugar together in a pan, over medium heat and bring to a boil, keep stirring. Add gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for about a minute.

Remove the pan from the heat and add vanilla essence, mix well. 

Pour the mixture into bowls, the quantity given is good for 6 ramekins/ bowls. Leave to cool, uncovered for about 20 minutes.

When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight.

Enjoy with fresh fruit toppings or homemade jelly! 

Bhakarwadi

 Best Coffee time snack, a subtle sweetness provides it with a perfectly balanced flavor.

INGREDIENTS 

(For Dough)

• ▢ 1 cup All purpose flour (Maida)
• ▢ 2Tbsp besan
• ▢ 1/4tsp turmeric powder
• ▢ a pinch of asafoetida(hing)
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• ▢ 2Tbsp oil
• Salt to taste
• ▢ water for kneading

( For Filling)

• ▢ 1/4 Cup desiccated coconut
• ▢ 1tsp cumin seeds (jeera)
• ▢ 1tsp coriander seeds
• ▢ 1tsp fennel seeds
• ▢ 2tsp sesame seeds
• ▢ 1tsp poppy seeds 
• ▢ 1/4tsp turmeric powder 
• ▢ 1tsp kashmiri red chilli powder
• ▢ pinch of asafoetida(hing)
• ▢ 1/2 tsp dry mango powder
• ▢ 2tsp sugar
• ▢ Salt to taste
• 2tsp Tamarind Chutney
• Water for greasing the sides
• Oil for frying

PROCEDURE  

(For Dough)

• In a  bowl take 1 cup maida and 2 tbsp of besan, add turmeric, hing and salt, mix nicely, Now put oil and mix well, keep mixing and  make sure the flour is moist and holds shape when pressed between fist, now add water as required and knead into a smooth and tight dough. Grease the dough with oil, cover it with a damp cloth and keep aside, let it rest for about 15-20 minutes.
  
  
  (For Filling)
  
  
  • Take desiccated coconut, cumin seeds, sesame seeds, coriander seeds, fennel seeds and poppy seeds in a blender jar, add turmeric powder, chilli powder, pinch hing, dry mango powder, sugar and salt, now blend it to a slightly coarse powder, do not use water while blending. 
    
    
    (Frying Bhakarwadi)

  • 
    
    knead the dough again slightly and divide it into two equal parts, roll it into a slightly thicker chapatis. Brush some tamarind chutney, leaving the sides. Spread the filling leaving the sides, grease water on sides to seal the ends, slowly roll the dough tightly, so that there are no gaps, else while deep frying, bhakarwadi might open, cut the roll into 10-12 equal parts, press slightly. this helps layers and masala to remain intact.
  • Heat the oil on medium heat, and deep fry the bhakarwadi on low flame, stir occasionally till they turn golden brown and crisp from both sides. Once they cool down you can store in an airtight container.
  
  

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Veg Dumpling Soup

 Ingredients

1 Tbsp oil

1 medium sized onion, finely chopped

3-4 cloves garlic, finely chopped 

1 Tbsp fresh ginger, finely chopped

3 Tbsp red curry paste

4 cups vegetable broth

250 ml Coconut Milk

2-3 French beans, finely chopped 

1/4 red bell pepper, chopped

1/4 green bell pepper, chopped

10 steamed dumplings/ momos

2 Tbsp soy sauce

Fresh cilantro and lime wedges for garnishing 

Procedure

Heat 1 tbsp of vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent. Stir in the minced garlic and ginger, cooking for about a minute until fragrant. Add in 2-3 tbsp of red curry paste and cook for 1-2 minutes to release its flavors. The paste should become fragrant, and the oil will begin to separate slightly.

Pour in 4 cups of vegetable broth and coconut milk. Simmer the soup for about 2-3 minutes. Add the vegetables. Gently add the pre-cooked dumplings and 2 tbsp of soy sauce. Let the soup simmer for few more minutes. Garnish with fresh cilantro and a wedge of lime. Squeeze the lime juice over the soup just before eating for an extra burst of flavor.

Champaran Kathal(Jackfruit)

 Being a Vegetarian I donot cook non vegetarian food, the only option non veg eaters from the family have is to order from the restaurants. I am always looking to impress these non veg lovers so they don’t have to eat outside food often! This recipe tastes very close to mutton curry and my family simply loved it! Try it out! 

 Ingredients 

1kg jackfruit 

8-10 medium sized onion

2 Tbsp garlic paste 

3-4 whole garlic cloves

1.5 Tbsp green chilli paste

1.5 Tbsp ginger paste

1 tsp cumin seeds

1.5 tsp turmeric powder 

1.5 Tbsp coriander powder 

1 Tbsp chilli powder 

1/2 Tbsp Kashmiri mirch powder 

1 Tbsp cumin powder 

1 tsp garam masala

1 tsp meat masala (optional)

4-5 green cardamom crushed

1-2 black cardamom crushed

1 piece of mace

6-8 cloves

2 whole red chillies 

3 bay leaves 

1/2 tsp nutmeg powder 

Salt to taste 

200 ml mustard oil

Fresh coriander for garnishing 

Procedure 

Chop the jackfruit in small pieces

Add the thinly sliced onions, ginger garlic paste, chilli paste and all the masalas along with salt, add 3-4 Tbsp mustard oil and mix well, keep aside to marinate for 15 minutes! Place a cooker on medium flame, ads 1 tbsp mustard oil, add the marinated Jackfruit, place 4-5 whole garlic cloves,  close the lid and give 3-4 whistles on low flame! Once the pressure releases open the lid, heat a kadhai, add the jackfruit and toss well to fry on medium flame, add chopped coriander and mix well! Serve hot!!

 

Mango Chilli Dip

 Ingredients:

1 ripe mango, peeled & Chopped

3 cloves garlic

2 tbsp honey

1 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp lime juice 

1/2 tsp chilli flakes

1/4 tsp ginger juice( grated and squeezed )

1/4 tsp black pepper

Salt to taste

Procedure:

Put the diced mango, garlic, honey, soy sauce, rice vinegar, lime juice, chilli flakes, ginger, salt, and black pepper in a blender. Blend until smooth.

Transfer the mixture to a small saucepan over medium heat, cook for 5-7 minutes, stirring occasionally, until the sauce thickens to desired consistency.

This can be used as a glaze for grilled fish & Chicken. Or can be used as a dip with french fries. Add some coconut milk as a variation to above recipe.