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)
• ▢ 
  
• ▢ 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)

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    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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