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.

 

Lemon Blueberry Mini Loaf Cake

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My all time summer favorite combination is Lemon and Blueberry, and when you combine them in a mini loaf, they are irresistible! While I enjoy baking almost anytime of the day, I usually have sudden morning cravings for freshly baked goodies. And this no fail classic comes to my rescue every time. Its almost like saying that when life gives you lemons, you make these Lemon and Blueberry Mini Loafs.

The burst of freshness from the blueberries and the tang from the lemon, these mini bundles of wowness is not to missed this summer. They are an epitome of summer yumness. Buttery, lemon-y and yummy!

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RECIPE

INGREDIENTS: (Makes 4 – 5 mini loaf cake)

  • 3/4 cup whole wheat flour
  • 1 egg
  • 3/4 cup fresh or frozen blueberries (I used fresh blueberries)
  • 1/4 cup + 2 tbsp whole milk
  • 80 grams jaggery powder or granulated white sugar
  • 60 grams butter, cubed and at room temperature
  • 1/2 tsp heaped baking powder
  • 1/ 2 tbsp lemon zest
  • 1 tbsp fresh lemon juice

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METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Butter or spray your mini loaf tins. (I used a mini loaf liner hence didn’t have to butter or spray)
  • In a bowl take the blueberries, 1 tbsp of flour and toss together until bluebrries are all coated with flour and keep aside.
  • In a bowl whisk together whole wheat flour, lemon zest and baking soda and keep aside.
  • In a another bowl take the butter and beat it using a electric beater until soft. Add the jaggery or white sugar and beat it until the mixture is pale and fluffy.
  • Add 1 egg and beat it until just incorporated. add lemon juice and beat it for 10 – 20 seconds.
  • Now add the flour mixture and milk and fold it gently until the mixture is just incorporated.
  • Add the blueberries and fold it gently into the batter.
  • Transfer the batter equally into the baking moulds and bake it for 28 -30 minutes or until a skewer inserted comes out clean.
  • Once done, let it cool down and then dive in!

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.

 

 

Cranberry Jam Shortbread Bars

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What is Christmas without getting your hands dirty in the kitchen and baking some lip smacking desserts for your friends and family. The festive mode is on. Even my social media pages is enjoying the festive cheer. Infact I think my Instagram is on a sugar high! Its loaded with stunning images of some amazing desserts and cookies and I can’t stop drooling over them. Boozy cakes to edible wreathes, gingerbread cookies to cookie boxes, apple pies to cranberry pies – its all there. Yes I feel the sugar overload too but its all about celebration and merry making. In the middle of this cheer, don’t miss out on baking these Cranberry Jam Shortbread Bars.

These bars is everything you would want in your dessert – sweet, tart, earthy and super easy to make. The homemade Cranberry Jam lends a freshness to the whole dessert. Buttery, crumbly, soft and delicious is all what this dessert is about. Perfect for a get together this Christmas. Make sure to make a double batch, because its a guarantee that one batch will not be sufficient. Just when the cookies and pies were getting  commonplace, bake these holiday special Cranberry Jam Shortbread Bars.

RECIPE

INGREDIENTS: (Makes 9 bars)

For the shortbread bars:

  • 260 grams whole wheat flour
  • 220 grams unsalted butter, room temperature + extra for brushing the mould
  • 80 grams light brown granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg powder (optional)
  • pinch of salt

For Cranberry Jam: (Recipe on the blog)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

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METHOD:

For Cranberry Jam:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.

For Shortbread bars:

  • Preheat your oven to 170 C for atleast 15 minutes and butter the baking pan and keep aside. (I used an 8 inch baking tin)
  • Meanwhile beat the butter until smooth and pale. Add granulated white sugar and beat for 40 – 50 seconds until creamy.
  • Now add vanilla extract and beat it for 20 – 30 seconds.
  • Add whole wheat flour, salt and nutmeg powder and beat on low speed until it just comes together. Make sure the clumps are still there and it doesn’t form a proper dough.
  • Transfer 2/3 of the dough to the baking tray and press down evenly. Now using a fork prick the bars and allow it to bake for 15 minutes or until the sides are slightly brown.
  • Once done, allow it to cool slightly and evenly spread the cooled down cranberry jam leaving some gap on the edges.
  • Crumble the remaining shortbread dough on top of the jam evenly and gently press the dough down.
  • Allow this to bake for 22 – 25 minutes or until the crumble is golden brown on top.
  • Once done allow it to cool on the wire rack. While it is sightly warm, cut it into 9 bars of equal sizes. Once it cools down completely, remove it from the baking tray and eat!

Christmas Sandwich Cookies – Dulce De Leche Sandwich Cookies

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Which is your favorite holiday cookie? Is it the Christmas special gingerbread cookies, some healthy oatmeal cookies, everyone’s favorite chocolate cookies or these drool worthy Dulce De Leche Christmas Cookies. December is the cookie month and there is so much excitement in my kitchen about it. Simple ingredients coming today everyday to create some new magical cookie. The latest on the block being these Dulce De Leche Christmas Sandwich Cookies. Totally festive and delicious in flavor. Every since I made a batch of these cookies, I think I have a crush on these. It got over from my kitchen in no time and its no exaggeration.

Buttery and loaded with the goodness of Dulce De Leche, these wonders are the prettiest things to gift this Christmas to your near and dear ones. The enticing smell of the freshly baked shortbreads wafting from the oven to the lip smacking Dulce De Leche, what a winning combo! The beautifully carved out stars, christmas trees in these cookies is surely to take you to Christmas cookie heaven. The fun day is just a week away and it’s time to make these beauties right away.

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RECIPE

INGREDIENTS: (makes 12 sandwich cookies

  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting
  • 60 gms icing sugar
  • 220 gms unsalted butter, room temperature
  • 1 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/3 – 1/2 cup store bought Dulce De Leche (I used store bought Dulce De Leche)
  • 1/4 cup icing sugar, for dusting (optional)

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METHOD:

  • In a bowl, beat the unsalted butter until its smooth and pale. Now add the icing sugar and beat it for 40 – 50 seconds until its smooth and creamy.
  • Now add vanilla extract and beat for 10 – 20 seconds.
  • Add all purpose flour, whole wheat flour and lemon zest and beat it until just combined. There may be crumbs which is completely fine. Do not over beat it.
  • Transfer the dough to a lightly floured surface and bring the entire dough together and flatten it in the form of a disk, cling wrap it and put it in the refrigerator for 45 minutes to an hour.
  • meanwhile line a baking tray with parchment paper and preheat your oven to 180 C for atleast 15 minutes.
  • Once the dough its slightly firm, roll it out on a lightly floured surface. Using a cookie cutter cut out round cookies of 1/4 inch to 1/3 inch height. Transfer it to the baking tray.
  • Now take smaller cookie cutter of different shapes and cut out the center of half of the cookies.
  • Put this baking tray into the freezer for 10 minutes. Once done put it to bake for 15 minutes or until the edges are golden brown.
  • Remove it from the oven and allow it to cool completely on the wire rack.
  • Now take a whole cookie and spread 1 tsp (or slightly more) amount of Dulce De Leche evenly, keeping some gaps on the edges.
  • Take a cookie with some shape carved on it and place it gently on the above cookie.
  • Repeat the same with the remaining cookies and enjoy!

Eggless Oat Cookies

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Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!

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RECIPE

INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt

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METHOD:

  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.

 

 

4-Ingredient Homemade Cranberry Jam

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Jams often reminds me of my childhood days. It transports me back it in time when mum used to generously slather store bought jam on a piece of bread and then tummy was happy! The fridge door was usually adorned with a plethora of beautiful and colorful jars of jams – berry, orange and lots more. To me jam making always seemed like a difficult process, until I tried to give it a shot. My first homemade jam was a strawberry chia jam and believe me it was darn delicious! I realized how very few ingredients can be turned into something so wonderful and addictive. With Christmas approaching, I have already begun the multitude of baking sessions in my kitchen. This Cranberry Jam is a must try. Layer it on your toast, swirl it in your festive loaf cakes, fill it in your cookies – it tastes delicious.

A quick, 4 ingredient recipe is sure to win everyone’s heart. Planning to gift homemade goodies this Christmas to friends and family or planning to make some dessert for the party, this Jam is the answer to all your needs.

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RECIPE

INGREDIENTS: (Makes 1 cup)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

METHOD:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.