Panna Cotta Shots with Raspberry couli

Italian cuisine has always been tempting (at least that never failed to tempt me). But most of the us have stuck only to Pizzas, Pastas and have completely forgot the sweet side of it. Panna cottas are must try for you people out there who have got a sweet tooth and are bored of the regular desserts after your meals.
 Generally Panna Cotta is served in a dessert dish, topped with the flavoured coulis, but I prefer being a little more crazy when it comes to serving the panna cotta, so I use shot glasses and instead of just adding the couli on top, I prefer layering the entire dessert. And that makes my panna cotta more yummy, more beautiful and more tempting. You can even use martini glasses

INGREDIENTS

*300 ml cream
*100ml milk
*1 cup water
*6 tablespoon sugar
*1/2 teaspoon vanilla essence
*200 grams raspberry (chopped)
*100ml gin
*Gelatine
*Butter (for greasing)

HOW TO MAKE IT

PANNA COTTA

* In a heavy based pan add the milk and cream. Bring it to a boil.

* Simmer the flame and add 4 tablespoon of sugar and vanilla essence.

*Soak the gelatine in luke warm water, once the water absorbs the contents, take the gelatine sheet out and add the water in the pan.

*Once the milk and cream gets a thick consistency, pour a a little amount of it in the greased shot glasses and let it settle.

STRAWBERRY COULI

* Add the raspberry, sugar, gin and water in a pan.

*Bring it to a boil.

*Once the mixture gets a jelly like consistency, take it off the flame.

*Bring the couli to a normal room temperature. Put it in a blender and go 1..2..3.. vrrrooooom and you get your sweet and tangy glossed couli.

HOW TO PRESENT

On top of the panna cotta that you poured in the shot glasses, add some couli.
Top it with another layer of the cream base.

And finally add a little more of the couli.

Refrigerate it till it gets set.

 

Garnish with raspberry and serve chilled.

 

RUI POSTO

Bengali food is incomplete if there's no fish in your platter. Apart from the famous sorshe ilish, chingri machher malaicurry, machher jhol and bhaat, Bengali fish delicacies are varied. Rui posto is one of my personal favorites, as its nutritious and quick to make. Rui posto is a dish that comes from the house of the Tagores. This delicious dish is a must try for all the fish eaters.

Ingredients:

*Rohu (Labeo) fish 300grams
*1 cup water
*100 grams white poppy seeds- soaked and paste
*50grams curd (whisked)
*Salt, to taste
*1 tsp, Sugar
*4 Green chillies (sliced)
*2 tablespoon white oil
*1 teaspoon mustard oil
*2 Green chillies (for garnishing)

 

Preparation:

*Clean the fish pieces and add salt to it. Keep it aside for about an hour.

*Heat the white oil in a pan and sauté the fish.

*In another heavy based pan, pour the water and bring it to a boil.

*Add the poppy seeds paste and the whisked curd.

*Add salt to taste, and the sugar.

*Add the sliced green chillies.

*Then the mixture comes to a boil, add the sautéed fish pieces.

*Simmer the flame, cover the pan and let it cook for about ten minutes.

*Once the gravy gets a thick consistency, add the mustard oil and mix it well.

*Garnish with green chillies and serve with rice.

 

CORN CHOWDER

This one comes all the way from Denmark. I remember having a couple of Danish friends who stayed as my neighbours for a couple of months, way back in Lucknow. It was then that SIGNE and ELIZABETH taught me this lip smacking soup.. And since then, its a favorite. My dad loves it.


INGREDIENTS

*2 tbsp. oil
*1 medium onion, minced
*4 medium potatoes
*1 can creamed corn
*2 cups milk
*Salt and pepper to taste
*1/4 cup of water



HOW TO COOK:
*After mincing onion, peel and cut potatoes into 1 inch cubes.

*In large pan over medium heat, saute onion and potatoes with oil until onion starts to turn brown.
*Add 1/4 cup water; cover and let steam for about 15 minutes or until
potatoes are cooked.

*Add creamed corn, milk and salt and pepper to taste. Heat until hot but do not boil.
*Garnish it with a celery twig and serve the lip-smacking Corn Chowder.

FRUITY YOGHURT

Yoghurt is a fun snack that you can mix up to suit any child's individual tastes. It is also an excellent source of calcium and vitamins, and even helps to boost the immune system. Instead of buying pre-flavored (and pre-sweetened!)yogurt from the store, why not try blending your own at home?


INGREDIENTS

· Low-fat plain or vanilla-flavored yogurt
· Fresh fruit, cut into small pieces
· Honey or maple syrup
. Walnuts and almonds (chopped)

HOW TO COOK:

*Mix the fruits into the yoghurt.
*For a touch of sweetness, add a dash of honey or maple syrup.
*Add the nuts on top for added crunch and added fiber.

You'll be amazed at how good yogurt can taste when you flavor it yourself.

TWISTED MILKSHAKE

Milkshakes are always a favorite. From eight to eighty, everyone loves it. Twisted Milkshake was nothing but an experiment. Fortunately, came out well, and since then its a favorite in the family. The best part about this milkshake is that is low in calories but at the same time it's very nutritious. For all those night-owls (like me) who tend to binge on unhealthy stuffs, this is a perfect alternative. Easy, quick and nutritious, but delicious!
INGREDIENTS

*1/4 cup rice (soaked overnight)
*1 1/2cup oats (soaked overnight)
*4 tbsp. honey
*1/2 cup water
*1 banana
*1/2 cup strawberry
*1 cup crushed ice

HOW TO MAKE IT:

*Put all the ingredients in a blender..

*Go... 1...2...3.....n vrooooooommm!!!
*Pour it in a tall glass and serve it.
*You can use strawberry slice or strawberry syrup for garnishing.

P.S. Strawberry can be replaced by any other fruit of your choice.

Still wondering what's the twist in the twisted milkshake? Well, there's no milk in the milkshake.. Try this out and send me your feedback soon..

CRUNCHY SESAME CHICKEN WITH SOUR CREAM DIP

I remember attending a Holi party at a aunt's place. It was there I had this innovative Crunchy Sesame Paneer Recipe... And I was absolutely bowled over by the super crunchy layer outside and the  amazing soft texture, and the flavour the paneer strips had possessed. It was a perfect snack. What I loved about the whole recipe was its ingredients. Everything was just so healthy that you need not restrict your kids from gorging on to it... I got the recipe from her, tried it at home, and it came out pretty well. But, as I'm never happy with simple things when it comes to cookery, I decided to do a bit of experiment and it was then that the whole idea of replacing the paneer with chicken and serving it with a sour cream dip came about. Then I made it several times, then I changed a few ingredients as part of my experiments. As I replaced the paneer with chicken, the same way it can be replaced by fish fillet, bacon, or even sliced steaks.

INGREDIENTS

*6-8 Chicken breasts
*2tbsp. Garlic paste
*1tbsp. Ginger paste
*1 1/2 tsp Green Chilly paste
*1tsp Chilli flakes
*2tsp. lemon juice
*Salt,to taste
*4-6 crushed black pepper
*1tsp. Tobasco sauce.
*1tsp. Dark Soy sauce
*1tsp. Red Wine Vinegar
*1 cup sesame seeds
*1 egg white
*Oil, for frying.

FOR THE DIP

*1/2 cup hung curd
*1tbsp. finely chopped celery.
*Salt. to taste.
*1tsp Chilly flakes
*1tsp lemon juice.
*1/2 tsp crushed black pepper.


HOW TO COOK:

*Trim the meat and cut into strips of 1/2 x 2inch .

*Mix all the ingredients, except sesame seeds in a bowl. Add the chicken strips to it and marinate the
chicken for 2-3 hours.
*Heat oil in a wok.
*Pour sesame seeds on a plate. Coat the marinated chicken strips with the sesame seeds. Put the coated chicken strips in the heated oil and fry till golden brown.
*For the sour cream dip, mix all the ingredients of  the dip in a bowl and whisk it well.

*Serve the sesame chicken with the dip, and enjoy a crunchy and lip smacking snack..