VANILLA PANNACOTTA RECIPE| EGGLESS PUDDINGS

I love puddings especially the silky textured ones where as TH is not at all fond of them.As I am the only one at my house who likes those kind of puddings I always wait for an opportunity to prepare them.If I invite a bunch of friends for lunch or dinner I usually prefer to prepare these puddings as they are not only easy to make but also they can be prepared well ahead of time.

Coming to Vanilla Pannacotta, it is an Italian dessert which is prepared by simmering the cream with milk,sugar and gelatin and is rested for sometime to set to get a soft silky pudding consistency.You can have it just like that or can be served with any berry coulis which pairs really well with the Pannacotta. As I am a Vegetarian I use gelatin with agar-agar or veg gelatin in the recipe.

The process of preparing pannacotta is very similar to the Chinagrass milk sweet which we prepare at home just that half the portion of milk is replaced with cream and for extra soft texture and also we add vanilla essence or bean in the recipe for the flavor.The texture of pannacotta is very soft,creamy and luscious unlike the chinagrass pudding because of the addition of cream in the dessert.One can play with the flavors of Pannacotta by adding various fruit puree or chocolate or nuts to it,I have chosen a very basic Pannacotta with Vanilla bean which really adds flavor and taste to it.Try this simple yet rich pudding for your Christmas party and I am sure you and your guests would be flattered with such a rich and delicious pudding.

Vanilla Bean Pannacotta Recipe:

(serves 4)

Ingredients:

1 cup(250 ml) Fresh full fat Cream(I used Amul)

1 cup(250 ml) Full cream Milk

1/2 cup Sugar

1 Vanilla Bean or 2 tsp Vanilla extract

5gms(2 tsp) Agar-Agar/China grass (or 1 tsp Gelatine)

2-3 tbsp Water

Method:

• Slightly grease the molds with oil or immerse them in cold water and keep the molds ready which you would like to serve the pudding in.
• If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using gelatine or agar agar powder just mix the powder in 2 tbsp HOT water.
• In a thick pot add milk and cream together and bring the mixture to a boil on low flame.
• Add sugar to it and also scraped Vanilla pod to the mixture and mix well until the sugar dissolves.
• Cut the scraped vanilla pod into 2-3 pieces and throw it in the pot.
• Meanwhile if you are using china grass,remove the extra water and keep enough water(2-3 tbsp) and boil the china grass mixture by mixing it continuously until the china grass melts and blends into the water.
• Remove the vanilla cream mixture and strain the mixture into a bowl and discard the vanilla beans.
• Add the strained melted china grass(agar-agar or gelatine) mixture and mix well immediately.
• Pour the mixture into the prepared molds and let them come to a room temperature.
• Cover it with cling wrap and keep it refrigerated for a minimum of 5-6 hrs or you can even keep it overnight.

Serve them cold or you can even unmold the pudding and serve it with any berry coulis like strawberry/raspberry/blueberry coulis or even Pomegranate sauce or chocolate sauce.

To prepare berry coulis, you need to blend a cup of berries(any berry like strawberry/raspberry/blueberry/blackberry) to a smooth puree and strain to remove the seeds from them.Add 1 tbsp of Sugar(the sugar quantity depends on the sweetness of berries) and 1/2 tsp lemon juice and simmer for 2-3 minutes and keep the mixture warm.

 

Notes:

1. It is a basic thumb rule to use 5gms of China grass for half liter of milk and hence I used the same measurements even for Pannacotta and I got really soft,silky and smooth dessert. 
2. You can increase the amount of cream by another half cup( 1 and 1/2 cups in total) and reduce the milk to 1/2 cup in the recipe.I always prefer 1:1 portion as I feel that itself is rich enough for us.You can replace the milk with the cream totally in the recipe if you wish.
3. Do not add melted china grass mixture to the cream mixture when it is boiling,this might curdle the mixture.It is always advised to add it only after it is removed from the stove.Always strain the china grass mixture as they contain small particles of undissolved china grass in it.
4. I strongly recommend the vanilla bean instead of vanilla essence in the recipe as it gives an amazing flavor to the pudding.I love the look of vanilla bean specs in the pudding.
   
5. As I did not have any berries in hand when I prepared this pudding I could not serve with coulis.Hence I served with a kiwi syrup(ready made) and sprinkled some pomegranate kernels to add color.
6. If you do not have berries in hand you can even dilute berry fruit jams(like strawberry/raspberry/blueberry) with 2-3 tbsp of water and simmer it for a minute or two and use it as coulis to serve with pannacotta.

Check out the silky soft and smooth texture Pannacotta.I would say that this a heaven in a cup kind of dessert.You will not stop yourself until you finish that bowl and even crave for more.This is a perfect dessert for any party or for a romantic dinner,so try it and enjoy!!

Check out other Eggless Puddings recipes here and also my collection of Christmas Cakes recipes here.

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Christmas Cakes Recipes | Top 20 Christmas Recipes 2012

December is a month full of joy and is colorful with the Christmas celebrations all over the world.It is a visual treat at this time of the year to see the various colorful decorations and well lit lights in all the public places, especially the malls.

I have compiled a small list of cakes which might be helpful to bake during this festive season to make the Christmas more merrier.I have also given few eggless options for those who would want to make them and a few decorated perfect party cake recipes which might be helpful in case you are having a Christmas party and also few which are apt for gifting to your loved ones this Christmas.I thought I would share few desserts/pudding recipes which would be helpful if you are having a Christmas party.These are quick and easy dessert recipes which you can make prior to the event.

CAKES With EGGS

     

Christmas Fruit(Plum) Cake    Zebra Cake          Mango Pound Cake
                                                     
           
Vanilla Cupcakes            Chocolate Cupcakes       Chocolate Brownies


 Checkered Cake      Vanilla Cake with Blueberry filling    Cocoa  Brownies

                     
             Pineapple Upside Down Cake      Chocolate Cake with Ganache

 EGGLESS CAKES

Eggless Dates cake          Eggless Marble Cake       Eggless Cocoa Brownies

                          

Eggless Gateau with Strawberry Icing      Eggless Orange Sponge Cake

 EGGLESS DESSERTS | PUDDINGS

                          

                        Eggless Chocolate Custard       Fruit Trifle                

    

Vanilla Pannacotta          Marie Biscuit Pudding

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Bengali style Vegetable Chops | Stuffed Beetroot Cutlets

I make various cutlets and experiment with various ingredients at home but there are hardly any cutlet cutlets recipes in my space.I like to prepare cutlets as this is the easy way that I can incorporate various vegetables,dals and soy products to make a tasty yet healthy snack.

When I saw Deepa's Vegetable Chops recipe,though it is similar to the other cutlets I prepare I liked the addition of peanuts and the stuffing of beetroot-carrot mixture unlike the way I mix the vegetables inside the dough itself.I followed the recipe mostly with very few changes in the recipe.I would say it is a good cutlet for a change with the bite of peanuts in between.I tried the recipe immediately after she posted and this post is sitting in my drafts from almost few months.I am planning to clear all my drafts before the new year and hence this post finds its way finally to my blog.

Bengali Style Vegetable Chops | Stuffed Beetroot Cutlets:

(makes 10-12 chops)

Source: Deepa's Hamaree Rasoi

Ingredients:

for Stuffing:

1 big Beetroot,grated

2 Carrots,grated

a fistful of Ground nuts,roasted and peeled

2 tbsp grated fresh Coconut

2-3 tbsp Raisins

3-4 Green chillies,finely chopped

1 tsp grated Ginger

1 tsp roasted Cumin powder

1/4 tsp Black pepper powder

Salt to taste

1 tbsp Oil

for Outer layer:

2 large boiled Potatoes

1 whole wheat Bread slice

2 Green chillies,finely chopped
1 tbsp chopped Coriander leaves

1 tsp Coriander powder

1 tsp roasted Cumin powder

1/2 tsp Garam masala

Salt to taste

to Coat the Chops:

2 tbsp Corn flour

1/4 cup Water

1/2 cup fresh Bread crumbs

2-3 tbsp Oil,to shallow fry chops

1 tsp Chat masala,to sprinkle over the chops

Method:

to make filling: 

• Peel the skin of beetroot and carrots and grate them and keep aside.
• Heat a tbsp of oil in a pan and add finely chopped green chillies and ginger and fry for a minutes.
• Add grated carrot,beetroot and salt and fry on high flame for 3-4 mins until the water evaporates.
• Add roasted cumin powder,raisins,grated fresh coconut,roasted and skinned peanuts and mix them thoroughly and let the mixture cool down completely.

to make outer layer:

• Pressure cook potatoes for 3 whistles until they are soft.Peel the skin and mash them nicely while they are still warm.
• Dip the bread slice in water and remove it immediately and squeeze out the water thoroughly and add it to the mashed potato.
• Add chopped green chillies and coriander leaves, cumin powder,coriander powder,garam masala and salt and mix well and knead to a dough of chapati consistency.

to make chops:

• Mix water to the corn flour and make a thin slurry out of it.
• Grease your palms and take a big lemon sized ball of potato dough and  flatten it a bit and stuff it with 1tbsp of filling mixture and seal it from all the sides and flatten it to a oval or round shaped patty.
• Repeat the process until you make all the patties.
• Dip the patties in a thin corn flour slurry mixture and immediately roll them in a bowl of bread crumbs and turn the patty to coat it with the bread crumbs on all sides evenly.You can refrigerate the patties for half an hour or you can fry them immediately.
• Heat tawa and add a couple of tsps of oil and place the patties and fry them over medium flame until crisp.Pour some oil over the top of the patties and turn them and fry the other until crisp.You can even deep fry them in a wide pan,but I prefer to use less oil and hence I shallow fry on tawa with less oil.

Serve them hot with green chutney and tomato sauce or Kasundi(mustard sauce).Serve them with evening tea/coffee or as a starter with some aerated drinks/mocktails.

This below picture will give a better view of the stuffing inside the cutlet with few peanuts popping out. I really liked the bite of peanuts in the cutlets.If you keep the cutlets longer the peanuts will become soft,so its better you consume them immediately after you prepare them.

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KADAI PANEER RECIPE | PANEER RECIPES

The first time I tasted Kadai Paneer was almost a decade ago when my mom prepared it after watching a cookery show.We instantly fell in love with the curry, as it was lip smacking good with all the freshly pound spices which takes the curry to another level, in my view.This recipe was a keeper and it got transferred to all my hand written cook books (only the trusted recipes find their way in my hand written cook book!) over a period of time and I thought this is the time to get its place in my virtual cook book - my blog.You can see my hand written cook book in this picture which I treasure from more than 5 years.

I have modified the recipe a little bit over a period of time.The original recipe used fenugreek seeds in the masala which got replaced with fenugreek leaves in the gravy and also few minor changes in the process of roasting vegetables which yields into a delicious curry.

When I saw the Kadai Paneer recipe in Anu's space, I was very happy to see a version similar to what I prepare at home and of course with a few tweaks, as every one has their own personal touch which makes the recipe special.I liked her idea of frying the vegetables individually and coating each vegetable with the freshly pound spices, which is slightly different in my case as I roast all the vegetables at one go, and coat them with spices in the end.

I love the Kadai Paneer semi-dry,I do not like it in a gravy form or a stir fry form.The moist paneer pieces and the crisp roasted vegetables are coatedt with a light coat of aromatic spices and a mildly spiced gravy, the taste of which lingers for a long time.If you taste this one, I am sure you would make it again and again.It is really that good,don't trust me? then give it a try and let me know your views. 

Kadai Paneer Recipe - Restaurant Style:

(serves 3-4)

Ingredients:

250 gms Homemade Paneer (Cottage cheese) (or store bought),cubed

1 small Red Capsicum,seeded and cubed

1 small Green Capsicum,seeded and cubed

1 small Yellow Capsicum,seeded and cubed

1 medium Onion,peeled and cubed

1 big Tomato,seeded and cubed

2-3 tbsp fresh Curd,beaten

2 tbsp chopped fresh Coriander

1 tsp Kasuri Methi(dried Fenugreek leaves)

1 Bay leaf 

Salt to taste

2 tbsp Oil

for the Onion-Tomato masala:

1 medium Onion,chopped

1 big Tomato,chopped

3-4 Garlic pods

3/4" Ginger,roughly chopped

1 tsp Red chili powder

1/3 tsp Turmeric powder

1/4 tsp Sugar

Salt to taste

1 tsp Oil

for Kadai masala:

1 1/2 tbsp Coriander seeds

1 1/2 tsp Cumin seeds

7-8 black Pepper corns

2 Red chillies

1/2" Cinnamon

2-3 Cloves

Method:

to make Kadai Masala:

• Dry roast coriander seeds,cumin seeds,black peppercorns,red chillies,cinnamon and cloves separately until they turn slightly brown and starts releasing the aroma.
• Cool them and pound it in a mortar and pestle to a coarse masala.You can even grind it in mixer to a coarse powder but I prefer to pound my spices manually for this recipe.

to make Tomato-Onion masala:

• Heat 1 tsp of oil and add garlic,ginger and fry for a couple of minutes.
• Add chopped onions and fry until they turn pink.
• Add tomatoes and fry well until the tomatoes turn mushy.
• Add turmeric powder,little salt,red chili powder,sugar and cover it and cook well for a couple of minutes.
• Cool the mixture and grind it to a fine paste and keep it ready.

to roast Vegetables:

• Heat 1 tbsp oil and add chopped paneer pieces and fry them until you see light golden spots.You should not fry them for long,otherwise the paneer will become hard.So just fry for a minute on either side.Remove and keep it aside.
• In the same pan add little more oil if required and add the cubed bell peppers and fry for a couple of minutes.Maintain the crispy ness of the bell peppers which is a key taste for the curry.
• Add cubed onions and fry for a minute along with the bell peppers and add seeded and cubed tomatoes at the end and fry for a minute.Take care that onions should be crispy and also the tomatoes should be slightly cooked and not become mushy and also should not loose their shape.
• Now add fried paneer pieces to the pan and add the kadai masala and required salt and mix the vegetables and paneer pieces well until the masala coats all the vegetables and paneer.Leave them aside for sometime.

to assemble the kadai paneer:

• Heat 1 tbsp oil in a kadai and add bay leaf and ground tomato-onion mixture and fry well.
• Add kasuri methi(slightly press it in between your fingers before adding) and required salt(remember you added salt to the veggies and also the ground tomato-onion mixture early).Cook the mixture until it is very thick.
• Reduce the flame or remove the kadai from the flame and add beaten curd to it and cook for another few minutes.The gravy should be thick enough to coat the vegetables,but it should not be of flowing consistency.
• Add the roasted vegetables and paneer pieces(coated with the masala) to the gravy mixture and mix well.
• Add coriander at the end or either garnish the kadai paneer with coriander at the end.

Serve it hot with Naan/Roti/Kulcha/Chapati/Paratha.It tastes very delicious and pair up beautifully with any flat bread or pulao.I served them with laccha paratha.

Notes:

1. Use freshly pound masalas (kadai masala) and do not replace them with either ready powders or Garam masala .The taste definitely differs.
2. Maintain the crispyness of bell peppers and onion while roasting,which makes the bite of them more delicious in the curry.
3. Malai paneer tastes quite good in the recipe.If you do not get hold of malai(soft) paneer,you can keep your paneer pieces soaked in warm water after they are roasted.This will make the paneer pieces very moist.

Check out other Paneer recipes in my blog:

Paneer Butter Masala - Restaurant style!!

Paneer Modak Peda

Paneer Tikka 

Paneer Bhurji

Paneer Jalfrezi

Paneer Sabzi | Simple Paneer Curry

Palak Paneer

Paneer Makhani/Paneer Makhanwala

Grilled Corn-Palak Paneer | Makai Palak Paneer

Matar Paneer

 

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Christmas Fruit Cake | Kerala Plum Cake | Christmas Cake Recipes

Today is my niece K's birthday and she has turned four today.I would like to wish her a very Happy Birthday through this virtual celebration post.
My dear lovely princess K,  'May your birthday be filled with sunshine and smiles, laughter, love, and cheer'. - with love,Atta.

Christmas is nearing and I am sure many of you would have already soaked your dry fruits for the Christmas cake.As I do not use alcohol in my cooking, I am posting my non-alcoholic version of Christmas fruit cake which is ideal for those who are planning to make it at the last moment.I soaked the dry fruits and nuts in orange juice instead of alcohol(rum) which imparts a nice flavor-may not be similar to that of the alcohol version but it tastes still delicious.

Plum cake/Fruit cake is one of my favorite cakes apart from the classic butter sponge as I prefer the cakes with out frosting.When I googled the fruit cake recipe I got so many recipes but most versions used alcohol which I did not want. I got impressed with this recipe and I have adapted the process and also my basic Vanilla cake recipe and changed it according to my taste.The cake was very moist with the right amount of sweetness and slightly crumbly just like how the Fruit cake is supposed to be.Few of my dry fruits got settled down,next time I should mix the batter bit careful.But this recipe is definitely a keeper for a non -alcoholic version of Fruit cake.

The recipe list goes long and also the method looks quite elaborate but believe me it is a very easy recipe if you follow the instructions clearly and plan it bit ahead.Also the shelf life of the cake is more and you can easily store it more than a week when refrigerated.Do not miss preparing this cake during Christmas,it will definitely make your Christmas more merrier.

KERALA PLUM CAKE | CHRISTMAS FRUIT CAKE RECIPE:

makes a 6" Cake
recipe source: adapted from here

Ingredients:

100 gms(1 leveled cup) All purpose flour

100 gms(1 stick or 1/2 cup) unsalted Butter*,at room temperature

60 gms(1/4 heaped cup) Dark brown Sugar

2 large Eggs

1 tsp Baking powder

1/4 tsp Baking Soda

1 tsp fresh Orange Zest

1/2 tsp fresh yellow lemon Zest

1 tbsp candied Peel(optional)

1 tbsp candied Ginger(optional)

3/4 tsp All spice powder( 1/4" Cinnamon + 3 Cloves + a fat pinch of Nutmeg powder)

1 tsp dried Ginger powder

a pinch(1/4 tsp) of Salt

to prepare ahead(atleast a day before):

3/4 cup fresh/canned Orange juice

1/4 cup Tutti Fruti

1 cup dried Fruits(1//4 cup dried Cranberries, 2 tbsp Raisins,2 tbsp Black currants,2 tbsp chopped dry Dates, 2 tbsp chopped dried Figs, 2 tbsp chopped dried Apricots,2 tbsp chopped Glaced Cherries)

1/2 cup chopped Nuts(8-10 Cashews,8-10 Almonds,8-10 Walnuts,8-10 Pecans,2 tbsp Pistachios)

to prepare caramel:

50 gms(1/4 cup) Dark brown Sugar

1 tbsp Water

1/4 cup warm Water

1 tsp Vanilla essence

to decorate:

2 tbsp Icing sugar

25 blanched and skinned Almonds

Method:

to prepare ahead(atleast 1 day ahead) - soaking up dry fruits:

• Cut all the dry fruits like apricots,figs,dates and cherries into fine pieces and also the nuts like cashewnuts,almonds,walnuts and pecans into fine pieces and keep it ready.

• Soak all the chopped dry fruits and nuts with tutti fruti and cranberries,raisins and black currants in orange juice.Let the dry fruits soak in the orange juice at least for a day or at least for a minimun of 6-7hrs.Keep mixing the chopped fruits and nuts in between so that they would soak up all the juices.

to prepare Caramel:

• In a deep pan add 50gms(1/4 cup) dark brown sugar and 1 tbsp of water and stir it continuously until the sugar caramelizes and melts and starts bubbling and changes it color to the deeper dark shade.It takes roughly 4-5 minutes.Meanwhile warm 1/4 cup of water either in microwave or on stove top.Switch off the flame and add 1/4 cup warm water to it and leave it aside to cool completely.Add vanilla essence to it and mix.

to prepare Cake:

• Prepare a 6" round tin by layering it with butter paper at the bottom and grease it with butter.Sprinkle a tsp of all purpose flour and dust it to reach all the edges and sides of the pan.Shake off the extra flour from the tin. 

• Blanch the almonds and peel off the skin and keep them ready.
• Sieve the all purpose flour with baking powder,baking soda,dry ginger powder and all spice powder.Sieve it 4-5 times until all the flour is uniformly mixed.

• Beat butter with a electric whisk and add dark brown sugar(or powdered form of sugar) and beat well again for 5-6 mins until you get a smooth and fluffy mixture.
• Add one egg at a time to the mixture and beat again until everything is well incorporated.Add the other egg and follow the same process.
• Add cooled caramel mixture and beat again to get a smooth uniform mixture.
• Add orange zest and lemon zest and mix well with a rubber spatula.
• Meanwhile preheat the oven at 160 degrees for 10-12 mins.
• Add 1/3 rd quantity of  the flour mixture and beat it with electric whisk or fold it using a rubber spatula and repeat the same process for the remaining portion of flour.

• Drain the soaked dry fruits and add them to the batter and gently mix with a spatula.I has some 2-3 tbsp of soaked orange juice left which I added to the batter.It is your wish to add it or not to the batter.
• Scoop out the mixture to the prepared tin until 2/3rds full .Here if you want you can decorate the cake with blanched and skinned almonds in a required manner.Cover it with aluminum foil.Covering it with Aluminum foil ensures that the top portion will not get burnt.It is an optional step to cover the tin with foil.

• Bake it in preheated oven at 160 deg(320 F) for  40-50 minutes.Mine got done in 45 minutes.Keep an eye after 30 minutes.When you insert a long tooth pick it in the center,it should come clean which means the cake is perfectly done.
• Cool the cake in the tin for 10  minutes.Run a sharp knife along the edges and invert it on to the wire rack and peel off the butter paper and let it cool completely for an hour.
• Cool it completely overnight for at least 5-6 hours before cutting the cake.

Store it in an air tight container.It stores well for 3 days under room temperature and more than a week when refrigerated.

You can dust it with icing sugar if you want before serving.

*I used Amul salted butter in the recipe.So I avoided salt in the recipe.If you use unsalted butter add salt otherwise it is not necessary.

Notes:

1. You can add dry fruits of your choice to the cake.
2. You can add 1-2 tsp rum to the batter or you can even soak the fruits in rum 1-2 months before.This depends on your personal choice to use alcohol or not.Mine was a non-alcoholic version and hence I did not add it in the cake.
3. You can soak the dry fruits for long in the orange juice say for a couple of weeks,it says that you get a better flavor but I soaked it just for a day and it was still tasting nice. 
4. Few of my dry fruits settled in the bottom.Hence I suggest you to drain the dry fruits completely and wipe off extra moisture in a kitchen towel and sprinkle some flour and mix.Then add them to the cake batter and mix well,I think this would help in not settling the dry fruits down.
5. Use dark brown sugar for the cake which gives the brownish color to the cake. 
6. As I did not have candied peels and candied ginger in hand I did not use it in the recipe.If you have them do definitely use them they will definitely enhance the flavor of the cake.
7. You can even pour the batter into a loaf pan and bake it like a load which is quite convenient to cut into slices.

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