Thursday, 18 December 2014

Vanilla Panna cotta with Pomegranate Jelly






How was your weekend? It is indeed delightful to share a bake less dessert with you. Initially, when I heard about Panna cotta, I thought it would be tough to attain the right consistency and texture. But my pre-notions flew away when I made this. This was there in my to do wish list long time ago. Panna cotta is an Italian dessert which is bake less and is silky smooth, soft and just firm. The recipe is adapted from the book- Bakeless sweets by Faith Durand. Thank Lord! this turned amazing with a little effort.



Makes six half cup servings:
Vanilla Panna cotta
Ingredients:
2 1/4 teaspoons of powdered unflavored gelatin
1/3 cup of sugar
11/2 cups of cream
11/2 cups of milk
1 teaspoon vanilla extract

Pomegranate Jelly
1 1/2 cup of Pomegranate juice (or juice from one large pomegranate)
3 teaspoons of powdered gelatin
Sugar (optional and add if needed)

Method:
To prepare Vanilla Panna cotta

Pour the milk in a saucepan and sprinkle gelatin over the top and let it rest for 5 minutes. 

Warm over medium heat, stirring constantly and continue it until gelatin is dissolved completely. (Tilt the pan and look for distinct granules if it is present, then the gelatin is yet to be dissolved.)

Stir in the sugar into the milk and check for the sugar, whether it is completely dissolved. 

Turn off the heat and whisk in the cream and vanilla extract.

Divide this mixture into six ramekins or glasses to be served and fill it only up to  half way.

Cover these ramekins/ glasses with a cling or plastic wrap and refrigerate overnight.

To prepare Pomegranate Jelly

Take the seeds out of pomegranate and put in a mixer grinder or juicer to extract juice. If you are using a mixer grinder, then strain the pomegranate puree with a mesh strainer. (*If you are using store brought organic pomegranate juice, please avoid this step.)

Pour 1/2 cup of pomegranate juice into a wide saucepan and sprinkle gelatin over the top and let it rest for 5 minutes. The gelatin will soften and wrinkle.

Place the saucepan on low heat and warm the liquid whisking frequently till the gelatin dissolves completely. (Then add sugar if needed (I didn't use sugar) and when  sugar is completely dissolved, take off from flame.

Now add the rest of the juice and whisk to combine. 

Pour into the half filled ramekins or glasses with vanilla Panna cotta and fill till three fourth. Cover them with plastic wrap and place them into the refrigerator for at least 4 hours or overnight

Note: If you want to make cut out of the Panna cotta or jelly, pour the liquid in a square dish and when they are set, use a cookie cutter and carefully lift it using angled spatula. If you don't have time just make the vanilla Panna cotta and pour in a shallow dish and refrigerate for at least half an hour. It will be lightly set but tastes good. Following this quick method, don't try to un mould it.



The father, mother and the kid in our home :-) really enjoyed it and so include this for your romantic and beautiful Christmas dinner :-)



Friday, 12 December 2014

Whole Wheat American Biscuits






Have jingle bells started ringing your hearts...? Here my little Santa always sings this song, so when I'm doing some work in the kitchen, it keep on hearing in the ears...... Have you noticed our new Christmas logo? How is it...? 




Whole wheat American biscuits are very flaky and an excellent option for the Christmas breakfast.  Even though it is known as biscuit, it has a bread like texture which does not require a beater. Thank Lord for all your gifts. This recipe is adapted from Taste of Home's Holiday and Celebrations Cook book by Trisha Kruse. You can have this with jam (apple jam) or homemade mayonnaise or sausage gravy or chicken curry or any other gravy.  



Tuesday, 9 December 2014

Eggnog - A traditional Christmas drink


cooked egg version

How is your day...? There is an apple tree on the back of our condo. In the spring, I saw it ....ornamented with green apples....but now, not even a single leaf on it. I feel the tree overcome its dryness  with the bliss of Christmas celebrations, cuddling of light rain and the kissing of light snow.


Today I'm sharing a Christmas drink with you. This is a perfect drink to be served in the Christmas morning. Normally eggnog is done with raw eggs but this recipe is a cooked egg version. This is a version of custard with the infused flavors such as cinnamon and nutmeg which makes the drink more delightful. This is my third drink post after strawberry pear smoothie and plum pomegranate juice.


Friday, 5 December 2014

Stained Glass Almond Cookies




Hi my dear readers...How about your Christmas preparations...? Whenever I go out I could feel the celebration mood. Everywhere decorated with illuminations, wraths, snowman, Santa's, reindeers,....and it goes on....My heart is also getting ready for the Christmas.....In my home town, at the Christmas time, almost every house will be lighted up with at least a single star. Moreover, in my school days, Christmas is a time for holidays.....I never bothered about how I did my exams and all, but my heart would be filled with the joy of celebrations. The most exciting thing was meeting all my cousins including my little sissies in my mother's big family home.



I thought, I must start up my X'mas season recipes with something special for you. By God's grace, I came across stained glass cookies and I made my own customization for making the almond cookie. This is a simple recipe with no baking powder or baking soda. 


These cookies glows when light falls on it...... :-)

Monday, 1 December 2014

Pomegranate Raita




Today what I'm sharing with you is raita, which is sweet and healthy. Yesterday we had a light snowfall and z so beautiful. I sense it as the first whiteout of the season. The trees are not fully covered with snow but it is just patted. It is so gorgeous as a virgin. 


This is the second salad I'm posting, after oven roasted grape tomato salad. The stuff made with pomegranate before is the Plum Pomegranate juice. Pomegranate raita goes well with pilaf, biriyani, fried rice, Kashmiri Pulao,  or any of such kind. If you need more spicy, add some pepper or red chilly flakes. You can customize as per your taste including flavoring. This raita is inspired from the book rasoi: new Indian kitchen by Vineet bhatia.


Friday, 28 November 2014

Chocolate Truffle Balls




I believe you all had a wonderful thanks giving day. These days my heart was triggering to make something chocolaty. Three years before, myself and my hubby went to a bakery and my eyes got caught into a beautiful chocolate dessert and its name was chocolate truffle. At that moment it got registered in my mind and even I didn't notice where it was gone till it came out recently :-P. I thank God who makes everything in and out at the right time.



Coming to the truffle....this is really an amazing treat where we can experiment on variety of toppings. You can find your own favorite flavoring based on your taste requirement. For kids, I prefer vanilla extract or corn flakes. 

Tuesday, 25 November 2014

Creamy Asparagus Pasta







How is your day....? Here we are having a light rain outside. I could see everybody running for the last round of preparation for thanks giving day. Happy thanks giving to all of you......When I went through my blog, I came to know that there is no pasta or less veggie dishes in my blog.





I must also thank my friend Anupa Balu who called my attention to post kids lunch box recipe. Asparagus is a very nutritious vegetable. For knowing more info, click here. This is a quick recipe so that you can also make it for dinner when you have less time to prepare.