Vanilla and Jaggery Panna Cotta with Mango Puree

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Hello folks! Its been extremely long since I have posted a recipe on the blog. Last few weeks was full of excitement – an amazing trip to Spain, lots of good food to eat and time to unwind and come back to work with renewed energy. Yes, as all vacations this one ended soon too and I feel I am facing vacation blues. I will share my holiday experience in the blogs to comes but for now this delicious recipe – Vanilla and Jaggery Panna Cotta with Fresh Mango Puree has come to my rescue. It’s screaming summer with the freshness of the ingredients and not to forget mangoes.

Even while the mercury is rising, I cannot stop gorging on desserts. A light, delicious and seasonal dessert is definitely what I crave for during summers. This panna cotta comes together in no time. Creamy, healthy and yummm. A must try for this summer.

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RECIPE

INGREDIENTS: (For 3 – 4 people)

  • 1 cup Fresh Cream (I used Amul Fresh Cream)
  • 1 cup milk (I used low fat milk)
  • 1 1/2 tbsp ice cold water
  • 1/4 cup organic powder jaggery
  • 1 vanilla pod
  • 3/4 tbsp gelatin
  • 1/2 tsp lemon zest
  • 1 cup fresh mangoes, chopped
  • 1 tsp chia seeds
  • 1 tbsp roughly crushed hazelnuts
  • few mint leaves, to garnish

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METHOD:

  • In a small bowl take ice water and put it the gelatin powder and let it soak for 6 – 7 minutes. The gelatin will bloom.
  • Meanwhile, take a pot and pour fresh cream, milk and jaggery into it and let it heat on low flame. Make sure to keep stirring at intervals.
  • Do not boil the mixture, it needs to be hot.
  • Once this is done, add the bloomed gelatin to the milk mixture and keep stirring in on low flame for 40  – 50 seconds. The milk should not come to a boil. Also make sure there is no lump in the gelatin.
  • Turn off the heat and take the mixture and pass it through a sieve so that in any little lumps can be removed.
  • Add scraped vanilla from the pod and stir it along with lemon zest.
  • Let the mixture cool for 10 – 12 minutes, before you evenly  divide it between 6 glasses/ ramekins.
  • Once it poured into the glasses/ ramekins and cooled, put it the fridge to set for atleast 8 hours (preferably overnight).
  • Blend 3/4 th of the chopped mangoes into a puree and keep aside.
  • Once the panna cotta is set, you can unmould it on the serving plate. Smear some fresh mango puree on the plate along with , fresh mango pieces, chia seeds, mint leaves. Finish off the panna cotta with some crushed hazelnuts and serve immediately.

 

Aam Panna (Raw Mango Drink)

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Scorching heat, the summer holidays, a chilled glass of a tangy and sweet Raw Mango drink that mum used to make before I headed out to play – all that and more is so synonymous with Indian summer season. This Raw Mango Cooler aka Aam Panna is a summer to-do in almost every Indian household. It reminds me of my childhood in every way. Being a mum of a 2.5 year old makes me relive my summer childhood days with my son with this cooler almost every day.

This thirst quencher is made with green raw mangoes along with spices and tastes absolutely delish. Make a huge batch and you won’t be surprised that it will get over so soon.

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RECIPE

INGREDIENTS: (For 6 – 8 people)

  • 3 medium sized Raw Mangoes, peeled and roughly chopped
  • 4 tbsp roasted cumin powder
  • 3/4 cup sugar (you can adjust this depending on your preference)
  • 12 – 15 fresh mint leaves + extra for garnishing
  • 1/2 tsp rock salt (optional)
  • 8 – 9 ice cubes
  • chilled water (according to the consistency you desire)

METHOD:

  • Take the chopped and desseded raw mangoes along with some water and pressure cooker it for 3 – 4 whistles or until its tender and cooked.
  • Once done, let the steam escape and let the mixture cool down completely.
  • Take all the ingredients – cooked mangoes, cumin powder, sugar, rock salt, ice cubes and fresh mint leaves along with some water and blend it to make a puree. (You can store this puree for a couple of days).
  • Take the puree, add some water (depending on the consistency you like for your drink), mix it well and serve in glasses.
  • Garnish with fresh mint leaves, roasted cumin powder and ice cubes and serve.

 

 

Stone Fruit Galette

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Looking for a dish to adorn your sunday brunch table or a nice rustic dessert to make your weeknights exciting – this rustic stone fruit galette is the simple answer. It is goodness bundled into a fuss free easy pie which lets you enjoy the tone and the produce of the season. It’s a perfect way to show off the perfectly ripe and juicy stone fruits available in the market.

I am always enchanted by the rustic galettes. They are so appetizing and pretty to look that I want to eat the whole thing almost instantaneously. The wonderful colorful fruits are wrapped in a flakey rustic pastry, baked in no time and topped with sugar – oh so tempting! They are definitely less demanding than a pie and stunningly sumptuous. I heard someone say that its a lazy people’s pie. I am happy to be called lazy if the result is so deadly delicious.

I can’t rave enough about the versitality and the awesomeness of these galettes. Once you make then, they will become your best comfort food. A perfect farewell to the juicy and ripe stone fruits!

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RECIPE

INGREDIENTS: (For 8 – 10 people)

For the pastry:

  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting and rolling out
  • 1/2 tsp salt
  • 20 gms granulated white sugar
  • 115 grams unsalted butter, cut into 1 inch cubes and chilled
  • 6 – 7 tbsp ice cold water
  • 1 egg, lightly beaten

For the filling:

  • 300 grams of plums, seed removed and cut into wedges
  • 450 grams of peaches, seed removed and cut into wedges=
  • 3 tbsp of granulated white sugar (you can add 1 tbsp more if the stone fruits are sour)
  • 1 tsp pure vanilla extract or 1/2 tsp almond extract
  • pinch of salt
  • orange skin segments (optional)
  • mint leaves, to garnish (optional)
  • 1 tbsp icing sugar, to garnish (optional)

METHOD:

  • In a bowl take all purpose flour, whol wheat flour, sugar and salt and whisk it. Now add the cold cubes of butter.
  • Using a pastry blender or two forks, cut the butter into the flour until it forms coarse crumbs. It is okay to see small chunks of the butter.
  • Now add the ice cold water a couple of tablespoons at a time and bring together the dough.
  • Dust the kitchen top with flour and transfer the dough on it. Add more water if needed and bring it together to make a ball. Cling wrap it and refridgerate it for an hour atleast.
  • Meanwhile you can make the filling. Take the stone fruits in a bowl. Add sugar, vanilla or almond extract and salt and mix it.
  • Preheat your oven to 220C for atleast 15 – 20 minutes. Line a baking sheet with parchment paper and keep aside.
  • Once the dough it chilled, take it out and roll it out to 15 inch circle. Transfer the pastry to the baking sheet.
  • Top the pastry with the fruit mixture (you can also layer it piece by piece) leaving 2 – 2.5 inch gap from the edges.
  • Fold the edges over the peaches gently or make pleats if necessary.
  • Take the lightly beaten egg and using a pastry brush, brush on the folded edges which will give it a nice golden color.
  • Allow it to bake for 25 – 28 minutes at 200C or until golden crisp brown.
  • Once done, transfer it to a wire rack and allow it to cool completely. Garnish with icing sugar, orange skin segments and mint leaves.
  • Slice and enjoy!

 

 

 

 

One Bowl Fresh Mango Salsa

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Mangoes and Mexican flavors – sounds lovely and oh so yum! Sometimes all you need is a wonderful assortment of fresh and seasonal produce to make something utterly delicious! Mango salsa has been our family’s summer fare when the market is full of ripe and raw mangoes. Whether it is weekend brunches or something fresh and simple for weeknights, this bowl of confetti like colors is a hit!

Yes, my entire family loves Mexican food especially salsa. Sometimes the usual salsa becomes commonplace and this is when fruit salsas come handy. Tangy, sweet and spicy, all loaded in a single bowl pairs well with nachos, tacos or as a relish! So before the mangoes are out of this season, make this amazing salsa for friends and family in just no time!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1/2 cup raw mangoes, diced
  • 3/4 cup ripe mangoes, diced (I used Alphonso mangoes)
  • 1/2 cup red bell pepper, diced
  • 1/3 cup cilantro, roughly chopped
  • 1/3 cup onion, diced
  • 2 green chillis, deseeded and finely chopped
  • 1 1/2 tsp lemon juice
  • 1/2 tsp honey (optional)
  • salt, to taste
  • freshly grounded black pepper, to taste

METHOD:

  • In a bowl add ripe mangoes, raw mangoes , red bell peppers, onion, cilantro and green chillis and mix it well.
  • Now add lemon juice, salt and black pepper (and honey if the mangoes are too sour for your palate) and mix it well.
  • Keep it in the fridge for 10 – 15 minutes before serving.
  • Take it out and serve immediately and enjoy!

 

Citrus Summer Salad

 

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Summer is the time when market is full of vibrant produce, great flavors and then the kitchen is brimming with freshness. Yes, its unbearably hot but these handful of things makes summers worthwhile. And when you can make a bright and cheerful salad in almost no time, you have got your cure to beat the heat! This Citrus Salad is soul soothing and bursting with flavors. This salad wins hands down in my list of summer recipes.

The salad has simple and bold flavors leaving you absolutely refreshed. The sweet -tangy oranges, the fresh and zingy grapefruit slices, the salty feta cubes, slightly roasted beets and olives makes this salad all peppy and full of goodness. The honey-lemon vinaigrette makes it all irresistible. Every bite has loads of punch and zing to it making you feel rejuvenated to face the heat again!

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RECIPE

METHOD: (For 2 people)

For the salad:

  • 1 medium sized grapefruit
  • I large orange
  • 1 medium beet
  • 1/4 cup green whole olives
  • 2 tbsp fresh basil leaves, chopped into thin slivers lengthwise
  • 2 tbsp of feta cheese, cut into small cubes
  • 1/4 cup pomegranate seeds (optional)
  • 2 tbsp olive oil
  • salt, to taste
  • black pepper, to taste

For the dressing:

  • 1/2 tbsp freshly squeezed lemon juice
  • 2 tbsp honey
  • 4 tbsp extra virgin olive oil
  • 1/4 tsp lemon zest
  • 1/4 tsp fresh mint leaves, roughly chopped
  • 1/4 tsp fresh basil leaves, roughly chopped
  • salt, to taste
  • freshly crushed black pepper, to taste

 

METHOD:

For the salad:

  • Put the orange and grapefruit in the fridge for about 15 – 20 minutes until they are firm. This helps to cut circular rings easily.
  • Once of the fridge, cut circular rings (as shown in the pricture), remove the seeds gently and trim the skin of the fruits without deforming the circular structure.
  • Preheat the oven to 220C for 10 minutes
  • Meanwhile, scrub the beets to remove any dirt and pat dry it.
  • Now generously coat the beets with olive oil, salt and pepper. Cover it tightly with a foil and put it in a baking tray into the oven for atleast 30 minutes. (If you want completely roasted beets, then roast for 45- 50 minutes or until tender)
  • Once roasted, cut into chunks and keep aside.
  • Now in a serving tray/platter first plate the citrus fruits, then the roasted beets and then randomly plate feta cheese, slivered basil leaves, olives and pomegranate seeds.

For the dressing:

  • Combine olive oil, honey and lemon juice in a bowl using wire whisk until just combined
  • Now add the remaining ingredients and whisk it until just combined. Store it in the fridge until just ready to use.

Drizzle the dressing onto the salad and enjoy!

 

 

 

 

Mango and Coconut Chia Pudding

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Say hello to my Mango Breakfast! I have a love affair with mangoes and this coconut chia seed pudding with mangoes was love at first sight. This easy recipe what you can enjoy as a healthy breakfast, it is invigorating for a perfect brunch and creamy and yummy for dessert.

I love this chia pudding for breakfast and enjoying this almost everyday while the mangoes are there in the grocery store. A table full of seasonal and nourishing food is what you need to kick start your day. The perfume of the perfectly ripened mangoes, the luscious coconut milk studded with black chia seed – the combination is irresistible.

So by now you might have understood that there are somethings in summer I cannot resist – one of which is mangoes. While I am digging into my amazing chia seed pudding, whip this up in no time because you can still indulge in guilt free yumminess!

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RECIPE

INGREDIENTS: (For 1 -2 people)

  • 200 ml coconut milk (unsweetened)
  • 1 medium sized ripe mango, diced
  • 1/4 tsp vanilla extract
  • 3 tbsp chia seeds
  • 1 1/2 tsp dried rose petals
  • 1/4 tsp lemon zest (optional)
  • mint leaves, for garnish

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METHOD:

  • In a bowl whisk coconut milk, vanilla extract and chia seeds. Combine well so that there are no clusters of chia seeds.
  • Keep it in a bowl to set overnight in the fridge.
  • Before serving, add lemon zest to the coconut chia mixture and stir it with a spoon.
  • Transfer it to a jar/bowl and top it with diced mangoes, dried rose petals and mint leaves.
  • Serve immediately and enjoy!

Jamun Summer Cooler

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I love summers for one simple reason – you get the best fruits in the market. From the king of fruits mangoes to cherries, peaches to my dad’s (and my absolute favorite too!) JAMUNS. Growing up seeing my grandparents and parents eating plump and juicy jamuns made me like the fruit even more. The delightful burst of flavor in each piece makes you want to eat a bowl full of these little wonders.

This recipe is indeed a thirst quencher during the hot and muggy days. The flavor of this cooler stirred in nostalgia with each sip. It reminded me of the “kala khatta” shaved ice that I ate almost everyday during my summer vacation in Kolkata. The sweet-tartness from the jamuns and the balance of sugar, salt and lemon is a perfect summer treat! While the amazing  flavour of the jamuns linger on your palate, the gorgeous purple color of the cooler is a treat to your eyes.

Go get your jamuns right now because this is what you need to cool down during the sweltering hot days.

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RECIPE

INGREDIENTS: (makes for 3 people)

  • 3 cups of jamun
  • 3 tbsp sugar
  • 1 tbsp lemon juice
  • 1 cup ice cubes
  • 1.5 cups water
  • salt, to taste
  • mint leaves, to garnish

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METHOD:

  • Put the jamuns, 1 tbsp of sugar and 2 tbsp of water in a pot and put it on medium flame until the jamuns are soft and start to break.
  • Once done, take it from the heat, allow it to cool to room temperature.
  • Now using a spoon, remove all the seeds.
  • Take the fruit pulp, remaining sugar, ice cubes, lemon juice and remaining water in a blender and blend until it liquid and no jamun flesh is left.
  • Transfer it to a bottle/glass, garnish with mint leaves and serve immediately!