Monday, June 2, 2014

Mango Panna Cotta

 photo Mangopannacotta1_zps9dda9dd5.jpg

Mango mango everywhere and I love to eat them all! :) 

I love mangoes and cant just stop eating them. They dont get boring because of the vast varieties of mangoes available in the market :) Little sour, too sweet, subtle sweet, juicy etc. Though I like to eat it just as it is, the amount of mangoes at home demands me to make something with it to pep it up :)

Panna cotta is an Italian dessert with means cooked cream. It is my favorite dessert and when I had mangoes in hand, I quickly came up with version :) Slurp :)

 photo Mangopannacotta_zpsa14d793c.jpg

Ingredients:

Mango puree - 200 gms (1 large mango)
Milk - 100 ml
Sugar - 60 gms
Fresh Cream - 200 ml
Gelatin - 15 gms

 photo Mangopannacotta2_zps4be94441.jpg

Method:

Chop mango into large chunks and puree it in a mixie. 

Take milk, cream and sugar in a heavy bottomed vessel and heat on low flame until it boils. 

Meanwhile take the gelatin in a microwave safe bowl and add 50 gms of water to it and soak it in water for two mins and then microwave it for a minute for it to melt completely. 

Reserve 4 tblsp of mango puree in a bowl and also reserve 1 tblsp of melted gelatin in a separate bowl.

Now add the mango puree to the cream mixture and mix well until it is well blent and smooth. Allow it to cool down a bit. 

Spoon the mango panna cotta into serving glasses or moulds. Set it in the fridge for 2 to 3 hours. 

After a couple of hours mix the reserved mango puree with the reserved gelatin and spoon it over the already set panna cotta to achieve the top mango glee. 

Set it again in the fridge for few hours and serve chill :)

Spoon some chopped mango pieces and corn flakes for crunchiness before serving!

 photo Mangopannacotta3_zps8f605ec7.jpg

Written by: Nithya
Send in your queries by clicking here

Tuesday, May 13, 2014

Broccoli Vada Pav

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Vada pav is the asset of the North! Yup they are the best selling snack or chat any where in North India. I have enjoyed them during my visit to Pune and longing to have them sometime from Mumbai too :)

Ever since my visit to Pune, I have been wanting to make some Vada pavs at home. Browsed loads of recipes but ended up making my own version of it with broccoli addition and guess what, it was a super duper hit too :) My cousins who visited me enjoyed it so much that they wanted the recipe too :P sometimes random cooking brings fame! :P

 photo Vadapav1_zpsc3ebec39.jpg

Ingredients:

Pav buns - 10

For the filling:

Broccoli - 1 
Potato - 3 large
Garlic - 5 pods
Ginger - 1/4 inch piece
Pepper powder - 1 tsp
Jeera powder - 1 tsp
Lemon juice - 1 tsp
Salt - for taste

For the coating:

Besan flour - 1/2 cup
Rice flour - 1/4 cup
Salt - for taste
Chilly powder - for taste
Asafoetida - a pinch

For Green chutney:

Mint leaves - 1 cup
Coriander leaves - 1 cup
Green chillies - 2
Lemon juice - 1 tsp
Garam masala - 1/2 tsp
Salt - for taste

For Red chutney:

Coconut - 1/2 cup
Red chilies - 2
Garlic pods - 4
Tamarind paste - 1 tsp
Salt - for taste

 photo Vadapav4_zpsd780a080.jpg

Method:

To make the filling:

Boil potatoes, peel and mash thoroughly. Grate broccoli using a grater. 

Chop ginger and garlic into small pieces. 

Take two tsps of oil in a pan and fry the ginger garlic for few minutes. Add the grated broccoli and sprinkle few drops of water and cook in low flame for 5 minutes. Now add the cooked and smashed potato to it and saute. 

Finally add the salt, pepper powder, jeera powder and the lemon juice to it and mix well. 

Allow it to cool down and make small balls of the filling. 

To make the coating:

Mix the besan flour, rice flour, chilly powder, asafoetida and salt together by adding adequate water to it to make a dropping consistency batter. 

Now take the above made broccoli potato balls and dip it in the batter and deep fry the vadas. I used a paniyaram skillet to fry the balls to avoid deep frying. 

Once it has browned on all sides, remove from oil and strain the excess oil on a tissue. 

To make the chutneys:

Grind the coriander leaves, mint leaves, green chilly, lemon juice, garam masala and salt together by adding little water to it. Once it becomes a smooth paste collect it in a bowl. Green chutney is ready. 

Grind the coconut, red chilly, garlic, tamarind paste and salt together into a smooth paste to make red chutney. 

Now slit open the pav buns. Apply green chutney on one side and red chutney on the other side. Place one vada in the center and assemble the vada pav.

Serve hot and enjoy the delicious vada pav :)

 photo Vadapav3_zps369286c7.jpg

Written by: Nithya
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Friday, May 9, 2014

Latest Fondant Cakes from My Kitchen

I'm happy to share my latest orders of Fondant cakes with you all :)

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Radha - Krishna themed Wedding cake! 

I was pretty excited when I got this order and was worried big time too. First off I was bothered about making an edible God idol??! was puzzled if it was fine to do it but the client decided to preserve the sugar models and enjoy the cake alone, so went ahead and made this for the wedding couple 

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My first big bonanza cake. The biggest cake I have made so far  Exhausting but enjoyed to the fullest. 

8 Kgs of Eggless Vanilla & Chocolate cake alternating with Dark chocolate Ganache filling and ofcourse the intricate fondant decoration on top of the cake with the little one's favorite character Mickey mouse and bath tub ducks 


 photo Barbiecakeweb_zpsc43ffbc7.jpg

Sometimes you dream of doing something and you get the opportunity right away. 

Princess Barbie cake it was  - Completely enjoyed molding the cake and making the dress etc  Yet to master the face features but working on it  

The client was happy and so am I 


 photo Engagementringcake_zpsdf083b6b.jpg

This creation was for the celebrity RJ for her engagement 

Keerthana was specific of having an engagement ring in the cake and left the rest to my creativity. This is what I created for her 


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Butterfly Themed First Birthday cake - This was for a little butterfly princess who celebrated her birthday.

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Oh how much I loved this character in the movie Tangled! The moment the client said Rapunzel it is for her daughter's cake, I immediately jumped in joy to make it for her  Oops the extra loooooong hair was the biggest challenge and happy that I made it somehow 

A 4 kg vanilla, strawberry cake alternation with Italian vanilla butter cream topped with hand made fondant toppers 


 photo Birthdaycupcakes_zps1d9de95b.jpg

A birthday special cup cakes order from a sweet brother to a cool sister who loves various things 

I was completely thrilled by the theme by itself and enjoyed making each element. 

Priti loves MAC products for her eye make over, she enjoys shooting pics with her Nikon SLR, has a special love for Louis Vuitton hand bags, she ofcourse like other woman loves stilettos and enjoys sleeping with her teddy  

Eggless classic vanilla cupcakes topped with dark chocolate ganache. Decorated with hand made fondant toppers from my kitchen 


 photo Proporsalcake3_zps7bfabd74.jpg

A special birthday cake Indeed! 

A pretty woman who fought for her life going through a tough surgery last year wanted to propose to her boy friend yet again to start her new life journey on his birthday. She ordered for this special cake  

Wish them both a long and happy life and god bless him for the immense support he has given her throughout  They stand as a good example for not FALLING in love but RAISING in love 


Contact me for your personalized cake needs. Write to fourthsensesamayal@gmail.com or like my face book page here - https://www.facebook.com/4thsensecooking and leave a message. Lets bring your dream cakes true :)

Written by: Nithya
Send in your queries by clicking here

Sunday, April 20, 2014

Plantain Masala Curry / Vazhakkai Poriyal

 photo Plantaincurry_zpsa6e70da3.jpg

I love and respect the plantain tree! Its one tree which could be useful for men from top to bottom :)

Plantain is a very versatile vegetable since it can simply take the flavors of the masala that we use and taste yummy. This time I tried a new version of curry with it by infusing two flavors - garlic and saunf. It turned out to be extremely aromatic and delicious :)

 photo Plantaincurry2_zpsf689a9d8.jpg

Ingredients:

Plantain / Vazhakkai - 2
Saunf / Sombu - 2 tsp
Urad dhall - 1 tsp
Garlic pods - 4
Curry leaves - few
Mustard - 1/2 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - for taste

 photo Plantaincurry3_zps9fe47298.jpg

Method:

Take saunf and urad dhall in a dry pan and roast it for two minutes. Now powder this in a mixie and keep it aside. 

Peel and chop the plantain into small square pieces. 

Take 2 tblsp of oil in a pan and crackle mustard seeds, curry leaves and now add the chopped plantain pieces and fry until the plantain becomes soft and cooked. 

Add salt, turmeric powder, chilly powder and the above made saunf & dhall powder to the plantain and mix well. 

Now crush the garlic pods roughly with a mortar and pestle and drop it into the curry. Mix well and fry for few minutes. 

Transfer to the serving bowl. 

Aromatic plantain masala curry is ready :) 

Serve hot with rasam rice or curd rice :)

 photo Plantaincurry1_zpsdb6523d3.jpg

Written by: Nithya
Send in your queries by clicking here

Friday, April 11, 2014

Paneer Samosa / Cottage cheese Samosa

 photo Paneersamosa3_zps70a27490.jpg

Fried snacks always have a special taste!! I am sure no one would deny this fact. When compared to bajji's and bonda's, this little samosa steals the list and goes to the top easily for me. I like samosa's a lot, be it the one from the near by road stall or one from the reputed chaat houses. I just love these mildly spiced crispy beauties a lot :)

It so happened that I found a pack of ready made samosa patty strips during my grocery shopping and I couldnt not control drooling and thinking of various options of fillings :) Immediately picked a pack and did it the very same evening and enjoyed for the evening snack :) 

This is first of the fillings that I tried with the soft cottage cheese. Wait for more experiments to come! :P

 photo Paneersamosa1_zpsbf31df92.jpg

Ingredients:

Paneer / Cottage Cheese - 500 gms
Onion - 1 large
Cumin seeds - 1 tsp
Chilly powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Coriander powder - 1 tsp
Kasoori methi - 1/2 tsp
Tomato sauce / puree - 2 tblsp
Salt - for taste

 photo Paneersamosa_zpsbc1c09f8.jpg

Method:

Grate paneer and keep it aside. Chop onion finely. 

Take a tsp of oil in a pan and add the cumin seeds. Once it splutters, add the chopped onion and saute until golden brown in color. Now add the tomato paste and saute for few minutes. 

Now add the chilly powder, salt, garam masala, coriander powder and kasoori methi leaves and cook until it starts smelling good :)

Finally add the grated paneer and mix well. Do not cook for long after adding paneer else it would turn hard. 

Remove from flame and allow it to come to room temperature. 

You can either make the samosa dough by mixing in 1 cup of maida and a pinch of salt with just adequate water and allowing it to sit in a closed bowl for an hour, else you can buy the ready made samosa patty strips or spring roll strips and make your samosa. 

I so happened to spot one pack of samosa patty strip this time when I went for grocery shopping and I had to make it instantly since it was way too tempting and simple to use :)

The samosa patty strips are frozen products, hence remove from freezer and thaw it for a while. When it is at room temperature, keep a spoon of filling on the corner of the strip and start folding into triangles until you reach the other edge of the strip. Seal the strip with a paste made by mixing maida with few drops of water. 

Deep fry in hot oil until evenly browned on all sides and enjoy eating it with tomato ketchup :)

 photo Paneersamosa4_zpsdb62b175.jpg

Written by: Nithya
Send in your queries by clicking here

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