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June 26, 2014


Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk, and sugar, mixing this with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce, or fruit coulis.(source- wikipedia)
My first tryst with this beloved Italian darling.. Panna cotta is the simplest of desserts — a softly set pudding that, at its most elemental, is made with cream, sugar, and gelatin. which gives it a smooth mouthfeel and a melt-in-the-mouth texture. But you can create a wide spectrum of taste and richness depending on the type of dairy and fruit used. You can create a very light, soft pudding using milk and fruit puree, or an intensely rich, thick pudding using mostly cream. 
Panna cotta can always be the right dessert — whether you're throwing a fancy party or a small one, have lots of time or no time, are gluten-free, dairy-free, allergy-prone, vegan, or simply craving a delicious and creamy sweet. It's perfect.
Before you emabark on this silky journey you might want to lap up some more info, tips and tricks- 3 keys to perfect Panna cotta
This dessert can be made ahead of time and will keep fresh for 2-3 days, the options are almost limitless! I picked the recipe I wanted to try from Deeba’s Blog since she too blogs from India.

  • 50ml milk, lukewarm
  • 2tsp gelatin
  • 500ml low-fat cream {20-25%}
  • 1 tin sweetened condensed milk {approx 400ml}
  • 2 mangoes, peeled, diced {approx 500g net}
  • Fresh mint to garnish
  1. Sprinkle the gelatin over lukewarm milk and leave to stand for 5 minutes to soften.
  2. Place the condensed milk and cream in a heavy bottom pan and whisk to blend. Simmer over low heat, stirring constantly, until it comes to a bare boil. Take off heat and whisk the gelatin mixture in well. Strain and allow to cool to room temperature.
  3. Reserve 3/4 cup diced mangoes for topping. Divide the rest between the serving glasses, alternately you can puree and fold in the mangoes. Gently pour the cooked cream over.
  4. Refrigerate for 4-6 hours {preferably overnight} until set.
  5. Top with the reserved diced mango and garnish with fresh mint.
  6. Serve chilled. {Keeps refrigerated for 2-3 days}

Need more Inspiration to cook this Summer favourite???read on…

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March 15, 2014


 Here's wishing all my beautiful readers a colourful Holi!
We are moving towards warmer weather and the palate craves some spicy cooling foods along with Holi staples like Gujiya and Thandai. Gujiya we bought this year and I made the spicy stuff!!My mom loves Chaat and the likes on Holi and we usually make it every year.So here we go...

 DAHI~BHALLA(Dahi Vada/ Lentil dumplings in spicy yogurt)
FOR Detailed recipe just click HERE 

                      FOR Detailed recipe just click HERE

Also Cape Gooseberries are in season yet again and I made huge batches of my famous Cape Gooseberry Jam(Rasbhari Jam). For the recipe, just click right HERE

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March 5, 2014


Its 12pm..I am at work and trust me I am bored..I take a piece of orange colored paper and try to make a boat out of it, one of those paper boats we used to make as kids, especially during the rains and let them loose under rainy torrents. So I fold this way and that but I cant make the boat..its been so long..have I forgotten how to make it???
Weird how I got down  to making this..how did it cross my mind?? Oh yeah .. I received a package from paper boat drinks and that’s how the whole –making the paper boat thing started!! Well more about that later...Right now I am eager to share my package with you!!
 Cute, cute, cute…I loved the packaging, so fresh and hep! Once opened there were some unusual flavours and I could not wait to taste them, so one after the other the packs were opened, poured into a tall glass, clunked in some ice cubes and voila!I am a happy girl!!
Wow! Man I sure was impressed and eager to lap it all up!!
Here is a shot of my favourite- Imli ka Aamlana with Besan methi ki roti and a dollop of butter...yummmm
One click onto their site and a calmness washed over me, I could spend hours here...
I think u guys must try these cutesy yummy drinks and as for me, I' ve found a way to beat the heat and office boredom on sultry summer afternoons!!!!
NOTE: I finally made the orange paper boat, after following instructions at their site lolzzz

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February 26, 2014


Shivaratri (literally meaning Shiva's night) is a festival of great significance for Hindus all over the world AND especially for those of Kashmir. It is symbolic of the mystic union of Jiva (soul) with Paramatma (the Supreme God) and it represents the highest state of spirituality
If you ask each and every devotee of Lord Shiva then they will tell you that the Maha Shivaratri Fast or vrat vidhi is the most important of all because if a devotee with a pure and sane heart observes Shivaratri vrat then he/she is blessed with the diving blessings and grace of Lord Shiva. Some of the foods that are religiously followed on the Maha Shivaratri vrat is - Fruits and milk is really very important. The extreme devotees step up it up a notch and do not take in even a drop of water through the day and night. 
Here is a compilation of recipes from my blog which I plan to make, HAVE FUN! 


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February 22, 2014


An old time buddy and Fitness enthusiast Nitin who blogs here has been asking me to make these since long, sparking the fire to learn more about World cuisine, so today I got down to making these and the freshness, taste and health benefits of this handy snack took me by surprise!! This one is definitely going into lunchboxes, frozen for meals in a jiffy, as well as smaller versions  as party snacks….the creativity with these is simply endlesss!!!
Don’t be intimidated by the long list of ingredients, they are however quite simple to make with a little bit of prep, and quite resemble our very own Indian Kathi rolls.

What I got to know about them-
Burritos are a traditional food of Ciudad Juárez, a city in Mexico, where people buy them at restaurants and roadside stands, burritos are one of the most popular examples of Mexican cuisine outside of Mexico.
Varieties of Burritos- 
Breakfast burrito
The breakfast burrito, a variety of American breakfast, is composed of breakfast items wrapped inside a flour tortilla. This style was invented and popularized in several different regional American cuisines
 Smothered burrito(Wet burrito style)
A smothered (often called "wet" or enchilada style) burrito is smothered with a red chili sauce similar to enchilada sauce with melted shredded cheese on top.
A burrito bowl is not technically a burrito, as it consists of burrito fillings served without the tortilla, with the fillings placed in a bowl, and a layer of rice at the bottom.
A chimichanga is a deep-fried burrito popular in Southwestern and Tex-Mex cuisines, and in the Mexican states.

For the tortillas-
  • 2 cups plain flour
  • ½ cup wholewheat flour
  • 1 tsp olive oil
  • Salt to taste
  • Warm water for kneading
For the filling-
  • 1 cup Haricot beans(rajma)/ Chickpeas (boiled and lightly mashed)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Spring onion greens- 1 cup sliced
  • Tomato-1 medium chopped
  • Ginger-garlic paste- 1 tsp.
  • Hot sauce- 2 tbsp
  • Jalapenos- ½ cup sliced
  • Tomato ketchup-1/2 cup
  • Corn kernels-1/2 cup
  • Olive oil- 1tsp
  • Juice of 1 lemon
  • Fresh chopped coriander leaves
 For the Salsa-
  • ½ cup sliced spring onions
  • ½ cup finely chopped tomatoes
  • 1 grated carrot
  • ½ cup shredded lettuce
  • Juice of 1 lemon
  • Coriander leaves chopped
  • Salt and pepper to taste
 For the Sour cream-
  • ½ cup fresh cream
  • Juice of 1 lemon
  • Salt and pepper to taste
 For finishing-
  • ½ cup Shredded cheese of choice
Make the tortillas-
Combine flour, wholewheat flour, oil, salt and knead into a pliable dough with warm water.
Let the dough rest for 1 hour
Knead again and roll out into discs just like chapatis and of the same thickness, stack and keep warm

Make the filling-
Heat oil in a pan and add ginger-garlic paste, followed by onions, tomatoes, bell peppers, corn and the boiled beans, cook for 5-10 minutes till soft and dry.Add rest of ingredients and cook for a further 10 minutes. Keep aside to cool.Taste and adjust seasoning, at this point you can add more chopped green chillies if you like it hot!
Make the salsa-
In a large salad bowl combine all the ingredients for the salsa and toss wel, taste and adjust seasoning.
Make the sour cream-
Combine all the ingredients and mix well, keep aside.

Take 1 tortilla and add 2-3 tbsp of the filling, layer with the salsa and sour cream, lastly shredded cheese, roll up and wrap in silver foil.
Eat them hot :-0

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February 20, 2014

UNBAKED STRAWBERRY CHEESECAKE~with 7 ingredients only!

“I think cheesecake helps call attention to you. Then you can follow through and prove yourself.”-Marilyn Monroe

Judging by the looks of it, it seems that Marilyn DID love Cheesecake A LOT!!!
There have been odes written about this irresistible dessert..who thought that it would be so easy to make!!Though for a lot of people a cheesecake simply means a huge number of calories, but in this recipe the calories are minimal, the fresh fruit in abundance..and the recipe really, really simple and easy to make.
We liked it very much, the creaminess of the cheese offset by the acidity and tanginess of the strawberries,I will be making this throughout the Summer months for sure!


For the biscuit base-
  • 100 gms/1 pkt Britannia Digestive biscuits
  • 80gms Salted butter(Amul)
For the filling
  • 400 gms Thick curd (Dahi, I used Nestle A+)
  • 200 ml Cream (I used Amul)
  • ¾ cup Powdered sugar
  • 250 gms Fresh strawberries (reserve some for topping)
  • Gelatin- 2 tbsp

Make the crunchy salted biscuit base-
  1. Blitz the digestives with 2 tbsp powdered sugar till they resemble breadcrumbs.
  2. Add melted butter and press well with fingertips onto a springform pan.Level with the back of a spoon, esp. along the sides.
  3. Keep in the fridge to Chill well
 Make the filling-
  1. Hang the curd in a muslin cloth till whey drips out( about 2 hrs).
  2. Blitz the washed and hulled strawberries with ½ cup powdered sugar.
  3. Add the thick curd to the strawberries and process for 2 minutes till smooth and creamy.
  4. Measure out gelatin in a small bowl, add ½ cup room temp. water and place on top of double boiler, for 8-10 minutes, till gelatin melts and turns into a clear liquid, DO NOT stir.
  5. Whip fresh cream till stiff peaks form.
  6. To the curd-strawberry mixture pour in gelatin and process for a minute till well combined.
  7. Lastly fold in whipped cream lightly.
  8. Pour onto prepared  chilled biscuit base
  9. Leave to chill atleast 2 hours or better still, overnight.
  10. Run a knife along sides of the set cheesecake to loosen, then remove base of pan to release.
  11. Top with sliced fresh strawberries/ macerated with sugar strawberries or strawberry conserve/jelly , as desired.
  12. Serve chilled.

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January 30, 2014


Dense, fudgy moreish and chocolatey!!!.. rich with the Mediterranean goodness of heart healthy olive oil...great for kids and adults alike. Though they are enriched with olive oil you cannot make out or miss the taste of butter at all.Both the walnuts and olive oil are rich sources of Omega 3..so go on...indulge :-)

 To make these luscious goodies..u need-

  • Dark Cooking chocolate- 100gms
  • Powdered sugar- 200gms
  • Plain flour(maida)- 140 gms
  • Eggs-3
  • Chocolate chips- 100gms
  • Chopped walnuts- 50gms
  • Vanilla essence- 1 tsp
  • Olive oil-1/2 cup
  • Pinch of baking powder
  • Pinch of salt


  1. Preheat oven at 180C.
  2. Grease and line a brownie tray/ Swiss roll tray or any large rectangular pan. It is very important to line it either with greaseproof sheet or foil otherwise brownies will stick to the pan.
  3. Break chocolate roughly into large chunks with a rolling pin and add olive oil, heat on low flame in a thick bottomed pan.
  4. Let chocolate melt completely but on low heat and then let the mixture cool down till warm to touch.
  5. Next break the eggs one by one into the melted chocolate mixture and combine well, now add the sugar and mix very well, it will turn into a jelly like mass.
  6. Add the flour, vanilla essence, baking powder, chocolate chips and salt and combine thoroughly.
  7. Pour into prepared pan and level, sprinkle walnuts on top.
  8. Bake at 180 C for 20-30 minutes. DO not over bake.

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January 28, 2014


Lazy winter months..unending cups of masala chai and...Unabated, the Tomato invades the kitchen making way towards the waiting rose pink fish...
Inspired by Pablo Neruda that was my ode to a laid back lunch...adding some delicious tanginess and spiciness to an otherwise insipid afternoon...enjoy!

To make this classic you need-


  • Boneless Fish pieces- 500gms
  • Tomatoes- 5 large (pureed in blender)
  • Ginger- large 2’ piece
  • Garlic- 6-7 cloves
  • Green chillies-2 large
  • Tamarind (Imli)- 1 tbsp
  • Caraway seeds (Ajwain)- ¼ tsp
  • Mustard/ Refined/ Olive oil- ½ cup
  • Cumin seeds (zeera)- ½ tsp
  • Onion- 1 small (make a paste)
  • Sugar- ½ tsp
  • Rock salt (kala namak)- ¼ tsp
  • Garam masala- 1 heaped tbsp
  • MDH Deggi mirch (Cayenne pepper)- ½ tsp
  • Juice of 1 lemon
  • Coriander/ Parsley- to garnish
  • Salt, red chilli powder and black pepper to taste

    1. Marinate fish with salt and lemon juice for 2 hours or overnight.
    2. Heat oil in a large flat bottomed pan, fry the fish pieces.
    3. Drain with a slotted spoon onto absorbent paper.
    4. Make a paste of ginger+garlic+green chillies+onion
    5. In the same oil add the cumin and onion ginger garlic paste, fry for 2 minutes then add deggi mirch and tomato puree and fry very well on low flame till it leaves sides of pan.
    6. Now add Tamarind, sugar, rock salt, garam masala, ajwain and lemon juice along with ½ cup water and fish pieces.
    7. Cover and cook for 10-15 minutes.
    8. Taste and adjust seasoning.
    9. Garnish with coriander leaves and serve hot with freshly steamed rice/ paranthas or chapattis.

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