Panna Cotta

#PannaCotta : I have heard about this dessert and seen in some cookery competitions. I have tasted it at some buffets of five star hotels. I never thought that one day I would make it at home and it would taste just like the one I tasted in those hotels. Yes! I made it yesterday.
Actually my daughter bought two fresh cream tetra pack to make Paneer butter masala when she was here in India two months back on her vacation . But one unused pack was lying in my fridge. I told her over phone that I don't know what to do with that cream. She suggested me to search for a good recipe for Panna cotta, a dessert.
I searched many web sites and wikipedia. I do not want to buy any extra cream or gelatin for it. It has to be prepared with whatever ingredients available with me.
After going through all the recipes and the instruction over the gelatin pack I prepared panna cotta in my own way. Instruction given on the 9gm gelatin pack is that 'this pack is just enough to set 500ml of liquid'. I kept that in my mind and started preparing panna cotta.

Ingredients :
1 1/4 Cup	Milk
1 Cup	Fresh Cream
1/2 Cup	Sugar
9 gm	Gelatin
1/2 Tsp	Vanilla Essence

Method :

Combine milk, cream and sugar in a vessel.

Heat over a slow flame by stirring continuously to dissolve sugar completely.

Allow it to simmer for 10 minutes. Turn off the stove.

Meanwhile sprinkle gelatin over 1/4 cup of water in a bowl.

Allow to stand for 7 to 10 minutes.

It has to be soaked exactly for 7 to 10 minutes only.

After 7 -10 minutes the gelatin would have dissolved completely and bulged up  absorbing water.

Both simmering milk and dissolving gelatin in water should happen simultaneously and the process should end at the same time.

Take away the boiled milk cream mixture from the stove and keep on the platform.

Immediately transfer the dissolved gelatin into milk cream mixture.

Whisk with a fork or whisker until gelatin dissolves completely with milk cream mixture.

Finally add vanilla essence.

Pour into cups or ramekins.

I don't have ramekins. So I poured into cups.

Allow to cool down to room temperature.

Close it with cling wrapper.

keep in the fridge for 4 to 5 hours or overnight.

After five hours panna cotta is ready to relish.

Top it with any fruit sauce and fruits.

When I prepared I didn't have any fruits or jam. So I poured melted dark chocolate over it and enjoyed.

The panna cotta, a very rich creamy delicious dessert!!... yummy... Those who are Dieting,  kindly avoid this creamy dessert!! It might be heavy on your stomach....!!...

You might also like to try

rasagulla

milk candy

Instant peda

dark chocolate

aval kesari

cocoa chocolate

For other sweet recipes

Sweet

For other Desserts

Desserts

For other recipes

Recipe Index

Puli Sundal

#PuliSundal - #TamarindFriedRice: You must be wondering that we know Tamarind rice but Tamarind fried rice??!! I learned this recipe from my husband. This is one of the traditional recipes prepared in his home. We have to make pulikachal beforehand and cook rice carefully for puliyodharai.
But Puli sundal has to be prepared in the same way as we do Rice Sundal. Here tamarind extract is used to get tangy spicy rice. But green gram dhal is not included in the preparation. This is phata phat way of making puliyodharai [ tamarind rice ] with less oil.
Like any other mixed rice puli sundal tastes good with distinct aroma when prepared with gingelly oil [ till / sesame oil ].
Puli sundal is an excellent lunch box dish also.

Preparation Time : 5 minutes
Cooking Time: 20 minutes
The amount prepared is enough for 2 persons.

Ingredients
1 cup	Raw Rice
Amla size	Tamarind, soak in water
1/8 cup	Gram dhal
1/8 cup	Peanut [ Ground nut ]
2 or 3	Red Chilly
1/4 in Cube	Asafoetida
10 - 15	Curry Leaves
1 Tsp	Mustard Seeds
1/4 Tsp	Turmeric powder
1/2 Tsp	Red chilly powder [ optional ]
1 1/2 Tsp	Salt
3 Tsp	Gingelly Oil [Till/Sesame Oil ]
1 1/2 cup	Water

Note: If squeezed out tamarind juice is 1/2 cup, then take 1 1/2 cup of water.
If squeezed ou tamarind juice is 3/4 cup, then take 1 1/4 cup.
In other words we need to add 2 cups of liquid [tamarind pulp + water ]

Method:
Squeeze soaked tamarind and extract juice adding little water.
Strain through a colander and measure its volume.
Set aside.
Heat a kadai on a stove without oil.
Roast the rice on a slow flame stirring continuously with a ladle until its color becomes bright white.
Transfer into a vessel and keep aside.

In the same kadai add oil and heat over a medium flame.
When oil becomes hot, splutter mustard seeds.
Then add asafoetida and red chilly pieces.
Now add gram dhal and peanuts and roast until dhal becomes golden color.

When gram dhal turns golden color, add curry leaves, turmeric powder and red chilly powder.
Saute for 2 seconds only and then immediately add tamarind pulp,
Add water and salt.
Mix well with a ladle and bring it to boil heating over a High flame.
When it starts boiling, wash the roasted rice once and add.

Keep the kadai closed with a lid and reduce the flame to SIM position.
The rice takes approximately 10 minutes to cook.
In between open the lid and stir well with a ladle.

After 8 minutes open the lid and stir with a ladle carefully without mashing the rice.

When the rice becomes soft turn off the stove and keep it closed for another 2 minutes.
After 2 minutes transfer on to a serving plate.

Relish with any spicy curry or pappad.

For lunch box :
If it has to be packed for lunch, then fill the lunch box with puli sundal.
But close the lunch box only when it cools down to room temperature.
It tastes like a tamarind rice [ Puliyodharai ] but with mild sour taste.
The best thing is that this dish can be prepared within half an hour and using lesser amount of oil compared to tamarind rice [ Puliyodharai ].






You might also like to try

kuthiraivaali sundal [ barnyard millet sundal ]

varagarisi sundal [ kodo millet sundal ]

arisi sundal [ rice sundal ]

kanji dosai

varagarisi neer dosai

Ideas for Breakfast and Dinner

Tiffin Recipes

For tasty accompaniments

Chutney Recipes

Savory Mixer

#Mixer - #SavoryMixer : I have made mixer at home long back for a diwali. After that I Haven't done at all. I like its asafoetida aroma and crispy fried curry leaves flavor. The mixer available here is seasoned with chat masala. But I wanted to have our mixer with traditional flavor.

So I decided to make it at home and made it. I prepared omapodi and karaboondhi using 1/2 cup of gram flour each. Then fried corn fryums available in the market. Only thing missing was fried gram. But compensated it with lot of peanuts. Seasoned all with red chilly powder, fried curry leaves, asafoetida powder and salt. Ah!.. tasty crunchy mm.. mixer ready. I got nearly three cups of mixer.
Here comes the recipe.

Ingredients :

For Omapodi :
1/2 cup                     Gram flour [ Besan ]
1 Tbsp                       Rice flour
1 Tsp                         Omam [ optional ]
1/4 Tsp                     Salt
2 pinch                     Asafoetida
1/8 Tsp                     Red chilly powder
1 pinch                     Turmeric powder

For Karaboondhi :
1/2 cup                     Gram flour [ Besan ]
2 Tbsp                       Rice flour
1/4 Tsp                     Salt
1 pinch                     Turmeric powder
1 pinch                     Asafoetida powder

Other Ingredients :
1/2 cup                    Corn fryums [ if available ]
1/4 cup                    Fried gram
1/4 cup                    Pea nuts [ Ground nuts ]
1/4 cup                    Thick Rice flakes - ketti aval [ optional ]
15 - 20                    Curry leaves

For seasoning :
1 Tsp                      Powdered Sugar
1/4 Tsp                   Asafoetida powder
1 Tsp                      Salt [adjust]
1/2 Tsp                   Red chilly powder[adjust]

2 cups of Oil to fry

Method :
Heat oil in a kadai on a stove over a medium flame.
Prepare Omapodi following the method explained at Omapodi post. Keep aside.

Method of preparation of Karaboondhi :
Prepare a watery batter just like dosai batter with the given ingredients.
Hold a ladle with holes on your left hand just above the kadai with hot oil.
Take a ladle full of batter with your right hand and pour over that ladle with holes.
Just shake the ladle with holes or apply pressure over the batter with the other ladle.
Always make boondhi one ladle at a time.
Stir the frying boondhi with a ladle and take out when it turns golden color.
Transfer onto a plate layered with tissue paper.

In the same way fry boondhi in batches. Keep aside.

In the same oil fry peanuts, fried gram [ if taken ], thick rice flake [ if taken ] and finally curry leaves in batches separately one by one.

To season mixer :
Take a wide mouthed vessel or a basin.
Crumble omapodi and put into the vessel.
Then add all other fried items.
Add powdered sugar, asafoetida powder, red chilly powder and salt.

Mix well by shaking the vessel. Adjust salt and chilly powder according to your taste.
mm... ah! crispy crunchy flavorful mixer ready.

Enjoy evening coffee/tea with spicy crispy savory mixer.





Other snack recipes you might like to try

Kambu Pakoda	Maida Murukku	Kambu Murukku
Omapodi	Savory Mixer

Savory Varieties

Delicious Sweets