Showing posts with label sauce. Show all posts
Showing posts with label sauce. Show all posts
Vanilla Pannacotta with Mixed Berries Sauce
Tuesday, May 6, 2014
Pannacotta is a famous Italian dessert prepared with cream,milk,sugar and along with gelatin or agar agar (a vegetarian gelling agent). This Italian dessert tastes fantabulous when the weather is too hot as they are usually served chilled.Coming to todays post for this weeks blogging marathon,since my theme is mini servings, i chosed to share a classic pannacotta prepared with Madagascar vanilla pods which i recently got through a friend who came back from Madagascar island. Obviously vanilla panna cotta using Madagascar vanilla pods seriously makes a huge difference, tastewise they are just unbeatable and absolutely delicious.
Vanilla pannacotta served with berry sauce, an absolute delightful dessert to enjoy thoroughly after a super heavy lunch or dinner. Traditionally pannacotta is flavoured by vanilla,but later peoples started making pannacotta with different fruits and chocolates,even i love chocolate pannacotta very much..For a light version of this pannacotta, you can use low fat milk and low fat cream,which tastes truly delicious too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31. Sending to Srivallis Summer Special Mela.
1cup Full fat milk
1+1/2cup Low fat cream
1/4cup Sugar
1/2no Vanilla pod
1tbsp Agar agar powder
Few chocolate vermicellis for decorating
Split the vanilla pod and remove the vanilla seeds.
Heat together the milk,vanilla seeds,cream and sugar in a vessel.
Whisk everything well until the sugar gets well dissolved, immediately add the agar agar powder to the hot milk-cream mixture,mix well and put off the stove.
Pour this mixture in ramekins or small moulds, keep aside until the mixture gets cool.
Cover them with aluminium foil and arrange in fridge atleast for an hour.
Mixed Berries sauce:
2cups Mixed berries (strawberries,raspberries,blueberries,blackberries)
1/4cup Sugar
1tbsp Lemon juice
1tbsp Cornstarch
Take the berries,sugar and lemon juice in a heavy bottomed pan and cook in medium heat.
Mash the berries and stir occasionally, once the berries are soft and juice oozes out, add the cornstarch and stir quickly.
Turn the heat to high flame and cook for few minutes until the sauce reach the desire thickness.
Cool it completely and store in fridge for a week.
Vanilla pannacotta served with berry sauce, an absolute delightful dessert to enjoy thoroughly after a super heavy lunch or dinner. Traditionally pannacotta is flavoured by vanilla,but later peoples started making pannacotta with different fruits and chocolates,even i love chocolate pannacotta very much..For a light version of this pannacotta, you can use low fat milk and low fat cream,which tastes truly delicious too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31. Sending to Srivallis Summer Special Mela.
1cup Full fat milk
1+1/2cup Low fat cream
1/4cup Sugar
1/2no Vanilla pod
1tbsp Agar agar powder
Few chocolate vermicellis for decorating
Split the vanilla pod and remove the vanilla seeds.
Heat together the milk,vanilla seeds,cream and sugar in a vessel.
Whisk everything well until the sugar gets well dissolved, immediately add the agar agar powder to the hot milk-cream mixture,mix well and put off the stove.
Pour this mixture in ramekins or small moulds, keep aside until the mixture gets cool.
Cover them with aluminium foil and arrange in fridge atleast for an hour.
Mixed Berries sauce:
2cups Mixed berries (strawberries,raspberries,blueberries,blackberries)
1/4cup Sugar
1tbsp Lemon juice
1tbsp Cornstarch
Take the berries,sugar and lemon juice in a heavy bottomed pan and cook in medium heat.
Mash the berries and stir occasionally, once the berries are soft and juice oozes out, add the cornstarch and stir quickly.
Turn the heat to high flame and cook for few minutes until the sauce reach the desire thickness.
Cool it completely and store in fridge for a week.
Once the pannacotta gets sets,top it with mixed berries sauce.
Keep again in fridge and serve after two hours.
Mushroom Bhaji Mushrooms in Tomato Onion Sauce The Album
Tuesday, April 8, 2014
PRE-POST NOTE #1: Today on Serious Eats, it’s a holiday gift guide for Healthy Eaters. From nonstick skillets to Zombie t-shirts about the Slow Food movement, the list is sure to satisfy every nutritionally concerned cook you know and love.
PRE-POST NOTE #2: This Wednesday! I’m liveblogging (or running diarying or whatever you want to call it) Food Network for an entire broadcast day. It’ll begin at 9:30am and end when the first infomercial airs 19 hours later. It’d be sweet to read your comments as the day goes on, so tune in! But first, today’s post…
If I released an album about Mushroom Bhaji, it would have the following tracks on it:
"Be My Bhaji"
"Bhajicuda"
"Me and Bhaji McGee"
"Bhajombs Over Baghdad"
"Message in a Bhajottle"
"Bhajemian Rhapsody"
"Knowing You, Knowing Bhaji"
"Bhajilly, Don’t Lose That Number"
"The Bhajattle of Who Could Care Less" (or "The Bhajittle of Evermore," depending on whether you per Ben Folds or Led Zeppelin)
and
"The Mushroom Dance"
Of course, songs would be sung by The Bhajeatles, David Bhajowie, and Bhajob Dylan. We would listen to it in Bhajoca Raton and eat bhajananas, but only after seeing our favorite movie, The Curious Case of Bhajimin Bhutton.
All this is a roundabout way of saying that I really liked Mushroom Bhaji. It doesn’t rip your head off with in-your-face flavor, and it’s not a 100% authentic Indian recipe. But it is warm, hearty, cheap, vegetarian, and stupidly easy to make. You can even forget to add the salt ‘til last (*cough cough*), and everything still ends up okay. (Don’t cry, tall, pale, food blogging lady who did that. It’s going to be all right.)
While the taste is earthy and lovely, the real winner here is the texture. You know how button mushrooms usually shrink to an eighth of their size, and lose all semblance of bite in the process? Not these, which remain meaty the whole way through. Their heartiness lends heft to a dish that might have otherwise seemed insubstantial.
Of course, if you should try Mushroom Bhaji yourself, know the following:
1) Don’t fear the jalapeno. I reduced mine, thinking it would be too spicy. In retrospect, I should have used it all, since it mellows in the stewing process.
2) Don’t throw out the mushroom stems! You can chop ‘em up and save them for omelets, where nobody knows the difference.
3) For even better savings, wait until mushrooms go on sale. I bet you can get this recipe under a dollar per serving.
Now, if you’ll excuse me, I’m off to drive my Bhajentley around Bhajooklyn. Maybe take out a bhajook from the librarbhaj … okay, that one doesn’t work.
~~~
If you like this recipe, you might also dig:
Mushroom Bhaji
Serves 2
Adapted from The Perfect Pantry via Serious Eats.
14 ounces white button mushrooms, stems removed and thickly sliced
1 tablespoon olive oil
1 medium onion, finely chopped
1 jalapeno pepper, stemmed, seeded, and finely chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1 tablespoon tomato paste
3 tablespoons water
1 tablespoon minced green onions or chives
Cooked white rice
1) Heat oil in a medium pot over medium-high. Saute onion and jalapeno for 5-6 minutes, stirring occasionally, until they being to soften. Add garlic, and cook for another 2 minutes, stirring occasionally. Add cumin, coriander, chile powder, and stir thoroughly. Cook for 1 more minute.
2) Add mushrooms, tomato paste, salt, and water. Stir thoroughly and reduce heat to low. Cover pot and cook for 10 minutes, stirring after 5. There should be a stew/sauce formed, and mushrooms should be plump and just tender. If not, take lid off and cook another few minutes.
3) Serve over rice. Sprinkle with scallions.
Approximate Calories, Fat, Fiber, and Price Per Serving
136 calories, 7.5 g fat, 3.1 g fiber, $1.60
With one cup of cooked white rice: 341 calories, 8 g fat, 3.7 g fiber, $1.72
Calculations
14 ounces white button mushrooms, stemmed: 62 calories, 0.9 g fat, 2.8 g fiber, $2.49
1 tablespoon olive oil: 119 calories, 13.5 g fat, 0 g fiber, $0.11
1 medium onion: 46 calories, 0.1 g fat, 1.5 g fiber, $0.20
1 jalapeno pepper: 18 calories, 0.1 g fat, 0.7 g fiber, $0.06
2 teaspoons minced garlic: 8 calories, 0 g fat, 0.1 g fiber, $0.09
1 teaspoon ground cumin: negligible calories, fat, and fiber, $0.02
1 teaspoon ground coriander: negligible calories, fat, and fiber, $0.05
1/2 teaspoon chili powder: 4 calories, 0.2 g fat, 0.4 g fiber, $0.03
1/2 teaspoon kosher salt: negligible calories, fat, and fiber, $0.01
1 tablespoon tomato paste: 13 calories, 0.1 g fat, 0.7 g fiber, $0.07
3 tablespoons water: 0 calories, 0 g fat, 0 g fiber, $0.00
1 tablespoon minced green onions or chives: 2 calories, 0 g fat, 0 g fiber, $0.07
TOTAL: 272 calories, 15 g fat, 6.2 g fiber, $3.20
PER SERVING (TOTAL/2): 136 calories, 7.5 g fat, 3.1 g fiber, $1.60
PRE-POST NOTE #2: This Wednesday! I’m liveblogging (or running diarying or whatever you want to call it) Food Network for an entire broadcast day. It’ll begin at 9:30am and end when the first infomercial airs 19 hours later. It’d be sweet to read your comments as the day goes on, so tune in! But first, today’s post…
If I released an album about Mushroom Bhaji, it would have the following tracks on it:
"Be My Bhaji"
"Bhajicuda"
"Me and Bhaji McGee"
"Bhajombs Over Baghdad"
"Message in a Bhajottle"
"Bhajemian Rhapsody"
"Knowing You, Knowing Bhaji"
"Bhajilly, Don’t Lose That Number"
"The Bhajattle of Who Could Care Less" (or "The Bhajittle of Evermore," depending on whether you per Ben Folds or Led Zeppelin)
and
"The Mushroom Dance"
Of course, songs would be sung by The Bhajeatles, David Bhajowie, and Bhajob Dylan. We would listen to it in Bhajoca Raton and eat bhajananas, but only after seeing our favorite movie, The Curious Case of Bhajimin Bhutton.
All this is a roundabout way of saying that I really liked Mushroom Bhaji. It doesn’t rip your head off with in-your-face flavor, and it’s not a 100% authentic Indian recipe. But it is warm, hearty, cheap, vegetarian, and stupidly easy to make. You can even forget to add the salt ‘til last (*cough cough*), and everything still ends up okay. (Don’t cry, tall, pale, food blogging lady who did that. It’s going to be all right.)
While the taste is earthy and lovely, the real winner here is the texture. You know how button mushrooms usually shrink to an eighth of their size, and lose all semblance of bite in the process? Not these, which remain meaty the whole way through. Their heartiness lends heft to a dish that might have otherwise seemed insubstantial.
Of course, if you should try Mushroom Bhaji yourself, know the following:
1) Don’t fear the jalapeno. I reduced mine, thinking it would be too spicy. In retrospect, I should have used it all, since it mellows in the stewing process.
2) Don’t throw out the mushroom stems! You can chop ‘em up and save them for omelets, where nobody knows the difference.
3) For even better savings, wait until mushrooms go on sale. I bet you can get this recipe under a dollar per serving.
Now, if you’ll excuse me, I’m off to drive my Bhajentley around Bhajooklyn. Maybe take out a bhajook from the librarbhaj … okay, that one doesn’t work.
~~~
If you like this recipe, you might also dig:
- Chicken and Mushroom Marsala
- Pasta with Asparagus and Mushrooms
- Sweet Lassi
Mushroom Bhaji
Serves 2
Adapted from The Perfect Pantry via Serious Eats.
1 tablespoon olive oil
1 medium onion, finely chopped
1 jalapeno pepper, stemmed, seeded, and finely chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1 tablespoon tomato paste
3 tablespoons water
1 tablespoon minced green onions or chives
Cooked white rice
1) Heat oil in a medium pot over medium-high. Saute onion and jalapeno for 5-6 minutes, stirring occasionally, until they being to soften. Add garlic, and cook for another 2 minutes, stirring occasionally. Add cumin, coriander, chile powder, and stir thoroughly. Cook for 1 more minute.
2) Add mushrooms, tomato paste, salt, and water. Stir thoroughly and reduce heat to low. Cover pot and cook for 10 minutes, stirring after 5. There should be a stew/sauce formed, and mushrooms should be plump and just tender. If not, take lid off and cook another few minutes.
3) Serve over rice. Sprinkle with scallions.
Approximate Calories, Fat, Fiber, and Price Per Serving
136 calories, 7.5 g fat, 3.1 g fiber, $1.60
With one cup of cooked white rice: 341 calories, 8 g fat, 3.7 g fiber, $1.72
Calculations
14 ounces white button mushrooms, stemmed: 62 calories, 0.9 g fat, 2.8 g fiber, $2.49
1 tablespoon olive oil: 119 calories, 13.5 g fat, 0 g fiber, $0.11
1 medium onion: 46 calories, 0.1 g fat, 1.5 g fiber, $0.20
1 jalapeno pepper: 18 calories, 0.1 g fat, 0.7 g fiber, $0.06
2 teaspoons minced garlic: 8 calories, 0 g fat, 0.1 g fiber, $0.09
1 teaspoon ground cumin: negligible calories, fat, and fiber, $0.02
1 teaspoon ground coriander: negligible calories, fat, and fiber, $0.05
1/2 teaspoon chili powder: 4 calories, 0.2 g fat, 0.4 g fiber, $0.03
1/2 teaspoon kosher salt: negligible calories, fat, and fiber, $0.01
1 tablespoon tomato paste: 13 calories, 0.1 g fat, 0.7 g fiber, $0.07
3 tablespoons water: 0 calories, 0 g fat, 0 g fiber, $0.00
1 tablespoon minced green onions or chives: 2 calories, 0 g fat, 0 g fiber, $0.07
TOTAL: 272 calories, 15 g fat, 6.2 g fiber, $3.20
PER SERVING (TOTAL/2): 136 calories, 7.5 g fat, 3.1 g fiber, $1.60
Chicken Wontons in Chilly Sauce
Friday, January 10, 2014
Been born as a South Indian,my love for chinese foods pulled me to make some wontons at home itself with store bought wonton wrappers i picked from my favourite chinese store.Usually we buy already prepared prawn wontons from the frozen section, but last time when i picked a packet of those famous frozen wontons, for my surprise some wontons are prepared with pork, i immediately left the packet there itself. Now am keeping myself away from those frozen ones.
Everyone at home started asking for some wontons, finally i decided to make myself at home.I checked few of the chinese sites to get a better idea of making wontons at home and i found that they are very easy when compared to our Indian samosas.
It took less than half an hour for me to make almost 30 numbers of wontons.Needless to say how fast they gets vanished, we just loved it and got some beautiful appreciation from everyone at home, especially from my lil one he told me never to buy those frozen wontons and gave me a big hug as he loved very much these homemade chicken wontons, watelse a mom need na.Sending to Julies Flavors of Cuisine-Chinese.
Recipe Source: Chinese Healthy Cooking
2cups Chicken (breast pieces & grind as bit coarse paste)
1tsp Ginger (grated)
2tbsp Chopped spring onions
1no Egg white
2tbsp Light soya sauce
1/2tsp White pepper
1tsp Salt
2tbsp Corn starch or corn flour
30nos Wonton wrappers
For the sauce:
1tbsp Hot water
2tbsp Sriracha chilly sauce
2tbsp Sesame oil
1tsp Sugar
1tsp Soya sauce
1tsp Vinegar
Take the minced chicken meat with grated ginger,chopped spring onions,soya sauce,salt, white pepper,egg white,corn starch in a bowl and mix it in one direction until everything gets well mixed.
Place a wrapper in your hand, place a teaspoon or tablespoon of filling and fold it to make a rectangle.
Dab water on the left corner,push the middle inside and bring the right corner to the left corner,seel it tightly.
In a pot,bring boil enough water,once the water starts boiling,put 10numbers of wontons and stir gently. Once the wontons start coming to the surface of the water,they are cooked.
Remove it from the water and put in a bowl.
Meanwhile mix all the ingredients given under the list for sauce, add enough sauce to the cooked wontons and serve immediately.
Enjoy these wontons, a prefect appetizier.
Everyone at home started asking for some wontons, finally i decided to make myself at home.I checked few of the chinese sites to get a better idea of making wontons at home and i found that they are very easy when compared to our Indian samosas.
It took less than half an hour for me to make almost 30 numbers of wontons.Needless to say how fast they gets vanished, we just loved it and got some beautiful appreciation from everyone at home, especially from my lil one he told me never to buy those frozen wontons and gave me a big hug as he loved very much these homemade chicken wontons, watelse a mom need na.Sending to Julies Flavors of Cuisine-Chinese.
Recipe Source: Chinese Healthy Cooking
2cups Chicken (breast pieces & grind as bit coarse paste)
1tsp Ginger (grated)
2tbsp Chopped spring onions
1no Egg white
2tbsp Light soya sauce
1/2tsp White pepper
1tsp Salt
2tbsp Corn starch or corn flour
30nos Wonton wrappers
For the sauce:
1tbsp Hot water
2tbsp Sriracha chilly sauce
2tbsp Sesame oil
1tsp Sugar
1tsp Soya sauce
1tsp Vinegar
Take the minced chicken meat with grated ginger,chopped spring onions,soya sauce,salt, white pepper,egg white,corn starch in a bowl and mix it in one direction until everything gets well mixed.
Place a wrapper in your hand, place a teaspoon or tablespoon of filling and fold it to make a rectangle.
Dab water on the left corner,push the middle inside and bring the right corner to the left corner,seel it tightly.
In a pot,bring boil enough water,once the water starts boiling,put 10numbers of wontons and stir gently. Once the wontons start coming to the surface of the water,they are cooked.
Remove it from the water and put in a bowl.
Meanwhile mix all the ingredients given under the list for sauce, add enough sauce to the cooked wontons and serve immediately.
Enjoy these wontons, a prefect appetizier.
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