Mint & Kiwi Sorbet!

Summers are going to be relentless… And they are just beginning! I need to have something very cool and light…something other than ice creams! ย Although, I enjoyed my No Churn Orange Ice Cream to no end, I wanted something lighter and more refreshing this time around.
Something which I hadn’t tried making at home yet but absolutely loved! ๐Ÿ‘Œ ๐Ÿ˜Š Sorbets! ๐Ÿ’ž

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I adore Sorbets! They are so incredibly fresh and flavourful without being too loaded with calories๐Ÿ˜›

For those who haven’t yet tried it so far or heard much about it, Sorbet is a frozen dessert made with mildly sweet water flavoured with purรฉed fruits or liqueurs…whatever one prefers๐Ÿ˜ฌ

Its different from an ice cream where air is whipped into the cream base and then frozen, Sorbet is frozen to become ice-like but has a very smooth, pulpy texture.

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I had first tasted a Sorbetย ages ago at a Gelato outlet here in Mumbai and fell in love with the texture and the fruity flavours! It was Kiwi & Melons ๐Ÿ‰๐Ÿ‰So tropical, right?! Perfect for a hot, sunny day ๐Ÿง ๐Ÿงโ˜€๏ธ..neither icy nor juicy..somewhere in between…a delight for a ice lolly lover like myself ๐Ÿ˜‹๐Ÿ˜‹

And it’s really a boon to know that it’s super easy to make these…so here comes the recipe.

Yield: 2-3 servings

Equipment: a medium sized stainless steel /aluminium bowl, a bender, a saucepan, a spatula, fruit knife, a fork.

Ingredients:

4 nos. green kiwis peeled and chopped

5 tbsp sugar (add more or less as per personal preference)

1/2 cup water

14-15 nos. mint leaves washed and roughly chopped

1/2 tbsp lemon juice

Method:

Place the stainless steel or aluminium bowl in d freezer to cool at least 1 hr before you begin prepping. After an hr, proceed with making the sugar syrup by heating the water and sugar in the saucepan over low heat while stirring it constantly. Once the sugar has melted and dissolved completely, turn off the stove. The sugar syrup is a basic syrup with no-thread consistency. Put the syrup in the refrigerator to cool for 10-15 mins.

In the meanwhile, blend the chopped kiwis, mint leaves & lemon juice until smooth without any bits of fruit in it. Add the sugar syrup to the blender and blend once more. Now transfer this mixture into the cold stainless steel /aluminium bowl and freeze it for 2 hrs. Now, remove the bowl and using a fork, mix the mixture once. You will notice that there will be ice crystal formation which is normal, it should be that way. Repeat this step again after 2 hrs. And freeze again for another hour or so. Even overnight freezing is perfectly fine.

Now the Sorbetย is ready. To serve, place the bowl containing the ready Sorbet at room temperature for 15 mins, it will loosen slightly and become pulpy, using spoon or a ice cream scoop, fill the serving bowls / glasses and garnish with mint leaves! Tada!! ๐Ÿ˜Š there you have a very fancy, shmancy dessert ready! With minimal efforts!๐Ÿ˜œ

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Until we meet the next time….

Love,

Shreya โค๏ธ

No Churn Orange Ice Cream!

Its sweltering hot out here in Mumbai … Well, what else did I expect? ๐Ÿ”ฅโ˜€๏ธ I haven’t stepped out of my house during the day in the last few days… The thought itself makes me melt… ๐Ÿ˜ฐ

I just want to sit in my room, with the blinds all drawn and something cool to sip/ eat..whatever! A couple of weeks ago when the temperatures had began soaring I cooled myself off with my Minty Pomegranate Mock Mojitosย ๐Ÿน๐Ÿ˜‹ They were so refreshing!

Well, I did need something to cool myself & Mr. P.P. off again..but something a bit more filling ๐Ÿ˜› Didn’t want to do a drink yet again. So thought of Icccccccceeeee Creeeeammmm!!! LoL! ๐Ÿฆ๐Ÿฆokay! So who doesn’t perk up at the thought of a bowlful of rich, creamy, cooling ice cream?! I simply go weak in my knees with one look at an ice cream ๐Ÿ˜€Infact, I love my sittings with the dentist precisely for this reason! I get ice cream…prescribed by a doctor! ๐Ÿ˜๐Ÿ˜œnow who wouldn’t love that..!

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And yes! I don’t make my ice creams the fussy way…no churn! Yes! My recipe is super duper , easy peasy kinds…prep the ingredients in just under 15 mins, drop everything to set in an aluminium or stainless steel / plastic container & stash it in the freezer for about 5-7 hours! That’s it. What remains now is ‘eating’ the ice cream…yes! It’s that easy. Even a child can do that without any fuss. Not to forget, it’s eggless! ๐Ÿ˜‡๐Ÿ˜

And as for the flavour, I have chosen something just as bright as the summer sun! Oranges & lemons… They spell summer with their bright colours and such fresh, citrusy flavours ๐Ÿ‹๐ŸŠ along with a hint of vanilla beans added for that earthy, heart warming aroma… I am sure you are salivating! ๐Ÿ˜› I had made this ice cream last year too, for the first time. And I absolutely fell in love with the taste..its tangy, slightly bitter and of course deliciously creamy!

Anyways, enough yappity-yap for now, I want to go have my ice cream so I’ll just get on with the recipe ๐Ÿ˜ฌ

Yield: serves 3-4

Equipment: electric whipper, a large whipping bowl, a spatula, measuring cups / spoons, grater. Juicer (if using fresh orange juice), a knife

Ingredients:

200 ml Amul whipping cream

1cup Orange juice (canned or fresh) 250 ml approx

1 tsp lemon juice

1/2 tbsp orange rind (grate the orange skin slightly for this)

1 vanilla bean pod

1 cup superfine sugar (pwd sugar if you have got that)

Method:

Keep the cream, whipper blade attachment, whipping bowl in the refrigerator for 30 mins prior to actually prepping the ice cream base.

Once that’s done, add all the ingredients in the whipping bowl (scrape the vanilla beans out of the pod and add that).

Using the whipper on high / turbo setting, whip for 7- 10 mins or until you achieve soft peaks. Turn off the whipper. And pour everything into the container you are using to set the ice cream and cover it before putting it into the freezer for 5-7 hrs. That’s it! Serve once set..! ๐Ÿฆ๐Ÿ˜›

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I am am off for my second bowl…what are you waiting for?! Go, make this right away! ๐Ÿ˜

Love,

Shreya โค๏ธ

Adapted from Nigella Lawson

Aromatic Garam Masala – North Indian All Spice Mix.

"Something smells good ..what's cooking today?"ย 

I hear this so often when Mr. PP walks into our home after work.. He always knows what’s smelling good but loves asking me the menu for dinner! ๐Ÿ˜ฌ

Not that there’s some sort of feast being cooked by me for we prefer light, healthy and traditional North Indian fare for most days. And I keep it elaborate on Friday nights &/or Saturdays too… ๐Ÿ‘Œ Sundays are all about brunches & breakfasts for dinner!!! Ya, we do that a lot, and eat out to try some of the new eateries…or revisit our old haunts. It’s a welcome change ๐Ÿ˜œ

Anyways, what does smell good is a basic stir-fry of cauliflower & peas or a simple dal tadka…reason being my special Garam Masala Mix (North Indian Style All Spice Mix).

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It’s my mom’s recipe..and I haven’t changed a thing. I make it every month, just enough so that it lasts for about a month or so and make a fresh batch again. That way I know it’s going to taste fresh and aromatic! ๐Ÿ™Œ๐Ÿ™Œ

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I add the spice to mix to most of the traditional, North Indian food that I prepare on daily basis and trust me, the aromas are so earthy and heady…I can smell them around the entire house!

As a kid, I hated it when my mom added the Garam Masala to any of the curries /veggies. LOL! I didn’t mind the whole spices as I could pick those out of my food. I grew fond of it’s flavours very late in life ๐Ÿ˜

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I actually smile to myself each and every time I am making this spice mix..๐Ÿ˜€

Anyways, I guess you would pretty much know the ingredients that go into making this Masala, however they could be some ingredients which you would not be well acquainted with as the Garam Masala made in every household is slightly different with the basic flavour being the same.. So here comes the recipe. ๐Ÿ˜‹

Yield: Approximately 50 gms

Equipments: A large skillet, measuring cups / spoons, a heavy duty dry blender (most homes have this, a basic mixie), a clean dry jar (preferably a glass jar, as spices keep better in these).

Ingredients:

1 tbs each of Jeera seeds (cumin), Dagadphool (black stone flower)

8-9 nos dry whole red chillies

1/2 tbs each of Akkhi Kali Mirch (black pepper corns), Shahi Jeera seeds (black cumin seeds)

9-10 nos. each of Laung (Cloves), Chotti Elaichi (green cardamom)

3-4 nos. Badi Elaichi (black cardamom)

1 no. 3″ piece Dalcheeni (cinnamon stick)

5-6 nos. Tej Patta (bay leaves)

1 no. Javitri Phool (mace flower)

1-2 pinches Jaiphal pwd (nutmeg pwd)

1 no. Anasphal (star anise)

Method:

Heat a skillet on low – medium heat for a couple of mins. Add all the. Above ingredients to this hot skillet and dry roast them for 4-5 mins, making sure that they don’t burn or change colour. Use a spoon to move around these whole spices to ensure the heat gets distributed evenly. Turn off the heat and remove these now warm whole spices in a bowl to cool a bit. Once they are cool enough to touch, put everything into the blender jar, and dry grind them to a fine powder or a slightly coarse powder, the choice is yours! ๐Ÿ˜‹ I keep mine slightly coarse.

Store this masala / spice mix in a clean, dry glass jar, preferably in the freezer (it’s humid in Mumbai so I keep mine in the freezer along with any other spice mix / masalas). They will be fresh and last for almost 2-3 months.

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Hope you will try this recipe and savour it’s rustic flavours!

Love,

Shreya โ˜บ๏ธ

Dahi Wadas on a Skewer!

I have to have Dahi Wadas for Holi! Not having them is simply not an option ๐Ÿ˜€ My mom makes the yummiest Dahi Wadas ever!!! And I simply follow her recipe to the ‘T’ ๐Ÿ˜˜

But deep fried Wadas can become a bit too heavy for us…specially when My hubby is perpetually on a diet!๐Ÿ˜ฐ I always have to be careful about calories and stuff like that whenever I’m cooking… Not too easy to do but i have that covered in my own sneaky way…๐Ÿ˜‰

Dahi wada recipe North Indian dahi wadas Appe pan dahi wada How to make dahi wadas Dahi bhalle recipe Imli chutney recipe Party food ideas Indian food recipe Polkapuffs

Every dieters’ dream..the indispensable ‘appe pan’../ aebelskiver pan. I am sure almost everyone of you out there has one… Small or large..cast iron or non-stick! They all work wonders. I’ve been using it for over a year now and don’t think I would be able to function without one. All my Wadas today are made my magic pan ๐Ÿ˜‰ with very little to no oil at all. Seriously good and no worry of they being oily & greasy.

Dahi wada recipe North Indian dahi wadas Appe pan dahi wada How to make dahi wadas Dahi bhalle recipe Imli chutney recipe Party food ideas Indian food recipe Polkapuffs

The Wadas were light, fluffy & so soft just like the ones we deep fry.

And to make it bit more special and colourful, I infused the curd with saffron strands …and presented them on Skewers!!!! ๐Ÿ‘Œ๐Ÿ˜‹ ๐Ÿ˜Ž Now, who doesn’t like food on a stick! I mean we gorge on kebabs & tikkas all the time.. That’s where I got the idea from! And My dear hubby was indeed impressed ๐Ÿ’–

Dahi wada recipe North Indian dahi wadas Appe pan dahi wada How to make dahi wadas Dahi bhalle recipe Imli chutney recipe Party food ideas Indian food recipe Polkapuffs

You can present them in the traditional style or put them on skewer sticks…whatever works for you! ๐Ÿ˜Š Here comes the recipe..

Yield: 21 small or 12-14 large Wadas

Equipment: Appe pan / Aebelskiver pan, skewer sticks, a blender, a large mixing bowl, 2-3 bowls, spice mixer, 2-3 spoons, measuring cups/ spoons, a small saucepan, 2 glass jars

Ingredients for the Wadas:

1 cup skinless white urad dal (black lentil) soaked for 6-7 hrs

10-12 nos black peppercorns

2″ pc ginger

3 nos green chilly

1/2 tsp red chilly pwd

1 pinch hing (asafoetida)

salt to taste

oil as required (optional)

Method for the Wadas:

Grind together all the ingredients mentioned above to make a smooth paste using little water. The paste should not be runny. It’s supposed to be thick and sticky. Let this batter / paste sit for 30mins. Whisk the batter vigorously using a spoon for at least 4-5 mins. This will make the batter very light and airy and will ensure that the Wadas are soft.

Dahi wada recipe North Indian dahi wadas Appe pan dahi wada How to make dahi wadas Dahi bhalle recipe Imli chutney recipe Party food ideas Indian food recipe Polkapuffs

Now heat the appe pan, add a drop of oil if needed in every section. Now drop about a 1.5 – 2 tbs of the batter in every section and cook for 2 mins on the first side, then using another spoon flip them over to the other side and cook for another 1-2 mins. Repeat this for the entire batch of the batter. And set aside the Wadas to cool a bit. Then dip them in some warm for 10 mins then drain the water. Squeeze out the extra water. This is done to just soften the wada a little more. Set them aside.

Ingredients for the tamarind chutney:

1 cup tamarind pulp

3 tbsp pwd jaggery (use more if you like)

1/2 tsp each of red chilly pwd & roasted cumin pwd

1/2 tsp crushed saunf Dana (fennel seeds)

1/4 tsp salt

Method for the tamarind chutney:

Heat the saucepan, add the pulp along with the jaggery pwd and stir till the jaggery dissolves completely and the concoction simmers slightly..then season with the above mentioned ingredients. Cook for another 5-7mins. The concoction will thicken slightly. Turn off the gas and let the chutney cool down completely before you store it in a clean, dry glass jar. Set that aside for now.

Ingredients for the green chutney:

1/2 cup coriander leaves washed, dried & roughly chopped

1 no raw mango peeled & cubed

salt to taste

1 tbsp tamarind chutney

1-2 nos green chillies

6-7 nos cloves of garlic

Method for the green chutney:

Put all in the ingredients mentioned above in a blender with a little water and pulse for a couple of mins. The chutney will have a smooth texture. Store the chutney in a clean & dry glass jar.

Ingredients for the saffron infused curd dip:

1 cup thick curd

2 tbsp warm water

15-20 strands of saffron

Himalayan pink salt to taste

Method for the curd dip:

Dilute the saffron with the warm water for 20 mins or until it releases a rich yellow /ocher colour. Mix this yellow saffron water with the curd & the salt. Beat everything well and set aside I refrigerator to cool for 15-20 mins before using it.

For the plating & garnish you will need:

1 tsp roasted cumin pwd

1tsp red chilli pwd

Few pomegranate seeds

2 tsp coriander leaves chopped finely

Plating:

Put 2-4 Wadas on a single skewer stick, drizzle some of the curd dip, tamarind chutney, green chutney. Sprinkle some roasted cumin and red chilli pwd. Add a few pomegranate seeds /jewels. And a final flourish of coriander leaves! Voilร ! Do the rest in a similar way & serve right away.

Or just serve in platters like we usually do! โ˜บ๏ธ

Dahi wada recipe North Indian dahi wadas Appe pan dahi wada How to make dahi wadas Dahi bhalle recipe Imli chutney recipe Party food ideas Indian food recipe Polkapuffs

Hope you will make these soon and enjoy them as much as I did!

Love,

Shreya ๐Ÿ˜Š

Thandaai Mousse!

Holi is officially here and I can’t wait to dig into the dahi wadas, the malpuas, gujiyaas, rose sherbets and of course the Thandaai!! ๐Ÿ˜Š

Did you notice that I didn’t mention colours, water, pichkaris anywhere when I speak about Holi. That’s because I don’t do no colours & water and all of that which people like Holi for!! ๐Ÿ˜ฌ I have never played Holi except for the one instance when my Bro-in-Law forcefully applied some colour on my face & I rushed to wash it off…LOL! This was ages ago… But it did happen & that was it.. Never again I let it happen again. I perfectly enjoy watching everyone else play around and have fun but I keep my distance….๐Ÿ˜‰๐Ÿ˜๐Ÿ˜

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Well, I am sure everyone knows that Holi is celebrated on the full moon day in the month of Phalgun in India. And every state has its own traditions. It’s also known as the ‘spring festival‘ as the gloom of the winters is completely taken over by bright & hearty colours of the summer days! ๐ŸŒž๐Ÿƒ๐Ÿ‚ on the eve of Holi, Hindus across India light the holy fire & offer rice & lentils & jaggery to the fire God ‘agni‘.

So, how could I be far behind in making some traditional delicacies for this festival of colours & joy… And my hubby too enjoys the yummy food made on this day…although he too is like me and avoids colours & all the other craziness associated with this day (read ‘bhaang‘ the intoxicating drink) ๐Ÿ˜‰

And Thandaai is the first thing that comes to my mind when I think of Holi! I mean my family hails from Varanasi/ Benaras (U.P.) where it’s the most popular drink for Mahashivratri & Holi. So it would be shame if I can’t make these right! ๐Ÿ˜

But I didn’t want to do a regular traditional Thandaai this time around, though it’s too yummy to not have some and I will eventually make some of it too. So earlier this morning I asked Mr. PP if he’d like some mousse with the flavours of Thandaai ??

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And he readily agreed to try something new.. I was excited and got on with the task (not that there is much to do coz it’s really easy to make the Thandaai mix). And the mousse is simple too as I have made an eggless one. Here comes the recipe.. ๐Ÿ˜‡

Yield: 2-3 servings (used medium sized glasses)

Equipments: electric whipper, a blender, piping bag, large mixing bowl, a spatula

Ingredients:

12-15 nos. almonds

10-12 nos. pistachios

6-9 nos. cashew nuts

1 tsp poppy seeds

1 tsp fennel seeds

10-12 nos. peppercorns

1 tsp watermelon seeds (magaz)

10-12 strands of saffron soaked in 2 tbsp of warm milk.

200 ml full fat chilled whipping cream

1/2 tsp cardamom pwd

50 gms icing sugar( add more as per your taste)

2-3 drops rose water

Method:

Keep the mixing bowl and the whipping blades in the ย refrigerator for 1 hour before you start whipping the cream. Next soak the almonds, pistachios, poppy seeds, watermelon seeds, fennel, peppercorns, cashews in some water for 30-45 mins. Then peel the almonds and discard the water in which these ingredients were soaking. Now add these ingredients into the blender jar along with the saffron-milk infusion & cardamom pwd to make a smooth paste. Keep this aside for later use.

Now use the chilled mixing bowl and whipping blades to whip the cream until it reaches soft peaks (4-5 mins approximately on high). Slowly incorporate the icing sugar into the whipped cream and continue whipping on high until it reaches stiff peak (10 mins approx). Fold in the ground mixture gently. Cover the mixing bowl with cling wrap and refrigerate for 1-1.5 hours.

When you have to serves these babies, fill the piping bag with the mousse and pipe it into the serving bowls / glasses. Garnish as per your choice. You may add a few dried rose petals too! ๐ŸŒน๐ŸŒน

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Hope you will try this recipe and enjoy it with your friends and family!

Love,

Shreya๐Ÿ˜Š

Masala adapted from here.

Virgin Pomegranate Mojito | Pomegranate Mojito

Virgin Pomegranate Mojito | Pomegranate Mojito is a refreshing, delicious and easy to put together mocktail! This mocktail is loaded with fresh fruitiness from the pomegranate juice and the mint makes it so fresh. Perfect drink for the summers!ย 

Virgin Pomegranate Mojito | Pomegrante Mojito

Virgin Pomegranate Mojito | Pomegranate Mojitoย can be made at home with just a handful of ingredients!! I love mocktails that can come together within minutes with the very little hassle. Thisย Virgin Pomegranate Mojito | Pomegranate Mojitoย is everything that you need to beat the heat, it’s super refreshing! The fresh mint compliments the pomegranate juice so well along with the punch from the limes! The heady aroma of the mint does it for me, it refreshes me no matter what! Once the summers hit, I am constantly looking at ways to include mint in our diets and what better way than this?! Fresh mint tastes the best andย Virgin Pomegranate Mojito | Pomegranate Mojitoย has a whole lot of it ๐Ÿ™‚

Virgin Pomegranate Mojito | Pomegranate Mojito

Virgin Pomegranate Mojito | Pomegranate Mojitoย has my heart particularly because it is simply so pretty. That hue! I mean who would not like drinking a mocktail as pretty as this?! Pomegranate juice indeed has the most pretty color and the greens and the yellows along with it make it look so appealing. You can add this to your weekend barbeque meu or for a kid’s birthday party spread. it is versatile and so easy to put together! A handful of ingredients and about 15 minutes is all you need to put them together!

If you liked this recipe, you’ll love my Pineapple and Rose Cooler, Virgin Mango Mojito, Strawberry Iced Tea, Raw Mango Cooler (aam panna). These are alcohol free and taste absolutely amazing.

So let us make ourselves some mojitos!!

Muddle the mint leaves and lemon wedges in the mortar pestle (save some leaves n lemon slices for garnish).

Crush the ice cubes in the blender but make sure it still has some ice chips / rough chunks in it.

Choose the glasses you want to use for serving these mojitos.

Add some crushed ice, top it up with half the muddled mixture (serves 2 hence using half the quantity).

Add 2.5 tbsp. of sugar syrup in each glass, add 1/4 cup of the pomegranate juice and top it up with approx. 100ml Sprite.

Add the garnish and some more ice chips.. Served chilled!

Virgin Pomegranate Mojito | Pomegranate Mojito

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Virgin Pomegranate Mojito | Pomegranate Mojito

A delicious, refreshing and alcohol free drink is perfect to beat the heat and comes together in minutes. 

Course Drinks
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 2 nos. lemon cut into wedges
  • 1/2 cup fresh mint leaves
  • 5 tbsp simple sugar syrup
  • 200 ml Sprite/ 7UP
  • 1 cup crushed ice
  • 1/2 cup pomegranate juice fresh/ canned

Instructions

  1. Muddle the mint leaves and lemon wedges in the mortar pestle (save some leaves n lemon slices for garnish).


  2. Crush the ice cubes in the blender but make sure it still has some ice chips / rough chunks in it.

  3. Choose the glasses you want to use for serving these mojitos.

  4. Add some crushed ice, top it up with half the muddled mixture (serves 2 hence using half the quantity).

  5. Add 2.5 tbsp. of sugar syrup in each glass, add 1/4 cup of the pomegranate juice and top it up with approx. 100ml Sprite.

  6. Add the garnish and some more ice chips.. Served chilled!

Recipe Notes

You can always adjust the sweetness to your liking.

You can coat the rims of the serving glasses with some cayenne pepper or salt.ย 

Love,
Shreya

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Virgin Pomegranate Mojito | Pomegranate Mojito

Strawberry Panna Cotta

Strawberry Panna Cotta is an Italian dessert that looks and definitely tastes very sophisticated and fancy but it is very easy to put together. It takes very few ingredients and less than 20 minutes to prep the panna cotta. Doesn’t that sound good?!! A fancy dessert at home and it takes so little to put together.

Besides, one can do many variations with the basic vanilla panna cotta. I’ve topped the panna cotta with a delicious strawberry gelee. If you do not have strawberries, you can sub them with any berries or seasonal fruits. You could even serve the panna cottas plain and dust them with a bit of cocoa powder. That tastes so good as well ๐Ÿ™‚

Strawberry Panna Cotta is the best make ahead dessert that you can put together for parties, potlucks, showers, etc. They look so pretty anyway and one could serve them in tiny shot glasses or some champagne flutes, etc.

Strawberry Panna Cotta

Strawberry Panna Cotta can be made either with gelatin or agar agar. Gelatin is a non veg, odorless and tasteless material that is made by boiling together the bones, skin and cartilage from animals. It is primarily made from the by product left with meat processing factories. So, yes, it is non vegetarian. However, we can use agar agar in place of gelatin for making desserts, etc. It is obtained from some sea weeds and has no animal extracts.

Strawberry Panna Cotta

Let us make some panna cotta.

For the Panna cotta –
Soak the chopped agar agar or the powder in the warm water for 10-12 minutes until completely dissolved.
In a heavy bottomed sauce pan stir together the cream, milk and sugar for the Panna cotta.
Let this mixture simmer gently on the stove until the mixture comes to very gentle boil, keep stirring the mixture with the wired whisk.
The sugar has to melt completely.
Once it has come to the boil, turn off the heat and add the dissolved agar agar mixture to the cream & mix well with the whisk.
Pour this mixture into the serving bowls /jars and place them in the refrigerator to set for at least 4-5 hours.

For the strawberry gelee layer –ย 
Hull and clean the strawberries. Chop them roughly and set them aside.
Dissolve the chopped or powdered agar agar in warm water for 10-12 minutess. It’s be dissolved.
In another saucepan add the strawberry chunks and sugar.
Stir them together on gentle heat until the sugar has melted completely.
Now add the dissolved agar agar mixture to the strawberry coulis and stir well.
Strain the mixture and discard the thick puree. Reserve the strawberry jelly mix.
Remove the set Panna cotta bowls /jars from the refrigerator & pour a slightly thick layer of the strawberry jelly mix.
Set the bowls / jars back in the refrigerator for another 1-2 hours for the gelee to set.
You can garnish them as you please and serve cool.

Strawberry Panna Cotta
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Strawberry Panna Cotta

A delicious, fancy yet easy to make Italian dessert is perfect for every occasion. 

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 persons
Author Shreya Ashish Tiwari

Ingredients

For the Panna Cotta

  • 200 ml heavy cream
  • 1 cup full fat milk
  • 1/2 cup castor sugar
  • 4 tsp chopped agar agar strands 1.25 tsp agar agar powder
  • 1 tsp vanilla extract
  • 2/3 cup warm water to disolve the agar agar

For the Strawberry Gelee

  • 1 cup fresh strawberries
  • 3 tbsp castor sugar
  • 4 tsp chopped agar agar strands 1.25 tsp agar agar powder
  • 2/3 cup warm water to dissolve the agar agar

Instructions

For the Panna Cotta

  1. Soak the chopped agar agar or the powder in the warm water for 10-12 minutes until completely dissolved.

  2. In a heavy bottomed sauce pan stir together the cream, milk and sugar for the Panna cotta.

  3. Let this mixture simmer gently on the stove until the mixture comes to very gentle boil, keep stirring the mixture with the wired whisk.
  4. The sugar has to melt completely.
  5. Once it has come to the boil, turn off the heat and add the dissolved agar agar mixture to the cream & mix well with the whisk.

  6. Pour this mixture into the serving bowls /jars and place them in the refrigerator to set for at least 4-5 hours.

For the Strawberry Gelee

  1. Hull and clean the strawberries. Chop them roughly and set them aside.

  2. Dissolve the chopped or powdered agar agar in warm water for 10-12 minutes. It's be dissolved.

  3. In another saucepan add the strawberry chunks and sugar.

  4. Stir them together on gentle heat until the sugar has melted completely.

  5. Now add the dissolved agar agar mixture to the strawberry coulis and stir well.

  6. Strain the mixture and discards the solid berries.

  7. Remove the set Panna cotta bowls /jars from the refrigerator & pour a slightly thick layer of the strawberry gelee mix.

  8. Set the bowls / jars back in the refrigerator for another 1-2 hrs for the gelee to set.

  9. You can garnish them as you please and serve cool.

Recipe Notes

You can make a vegan version by using soy milk and soy cream in place of regular milk and heavy cream.
You can even sub coconut milk and coconut for the regular milk and heavy cream.ย 

Hope you make these soon.
Love,
Shreya.

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Strawberry Panna Cotta

Nutella Filled Mocha Cupcakes !

Nutella Stuffed Mocha Cupcakes

Little did I know that I would fall in love with cooking after I fell for Mr.Polka Puffs! It all happened a little too fast (no complaints there๐Ÿ˜€)

 

Nutella Stuffed Mocha Cupcakes

But my experience with cooking was very limited when we first got married. I didn’t even know how to make a nice, round, soft Roti/ Fulkas (Indian flatbread)…let alone a proper meal (I know, I was too pampered by mom and my elder sisters) Well , that’s a shame coz every Indian girl is supposed to know that, right? But I didn’t. I had a hard time managing cooking but I was hellbent that wouldn’t hire a cook to help me out, I wanted to do it on my own.

Days turned into weeks and weeks into months!! I had pulled it off!๐Ÿ™Œ๐Ÿ™Œ ๐Ÿ’ƒ I managed to make full Indian meal in less than 3months into our marriage…(desserts included ๐Ÿ‘†) Mr. PP was super happy ! And me??What more could I have asked for?!

Slowly I started to venture into unexplored territories.. Asked my mom for recipes over the phone and bought them to life. I was one happy wife!

But always wanted to bake a cake for Him… So I did. It was a basic cake and He did like it a lot… Said it was perfect for an amateur baker. I smiled , but somewhere inside me I didn’t like the sound of the word ‘amateur ‘.

I decided to perfect it, and boy I did !! ๐Ÿฐ

Nutella Stuffed Mocha Cupcakes

So life brings it to full circle and here I am, the ‘amateur ‘ cook /baker… With my first ever post on PolkaPuffs! It had to be a cake… But I didn’t want to do whole cake with frosting or layers just yet, so thought of sharing my Nutella Filled Mocha Cupcakes! ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ This is the recipe which I have been using as the base for almost all my cakes /cup cakes. It’s easy n eggless. With just an addition or two of a couple of ingredients, I end up with a whole new recipe each time!

I thought with Nutella being such a rage (and a personal favourite) why not incorporate the flavours with the slightly bitter flavours of mocha and see if He likes it… Trust me when I say this, you’ll do yourself a favour when you make this! It’s yum with that rich cocoa & coffee & Nutella just melting in your mouth as you bite into it! Okay, so enough said….. Lol. Anyways, here goes the recipe…

Nutella Stuffed Mocha Cupcakes

 

 

Let’s start step by step…

Pre heat the oven @ 180’c.

Line the muffin tray with cupcake / muffin liners.

In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).

In another mixing bowl cream together the butter and sugar until light and fluffy. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Immediately pour 2 tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the center and then again pour 1 tbsp or so of the batter to cover the Nutella.

Do the same for all the sections. And bake for 12-15 mins @ 160-170’c

Once ready, remove the muffin tray and let it rest for 20-25 mins on the cooling rack before peeling off the liners / frosting / icing them.

Decorate as you please. Keeps well in an airtight jar for 2-3 days.

Nutella Filled Mocha Cupcakes !

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8-10 cupcakes

Yummy, gooey, moist egg free Nutella filled cupcakes are easy to make and easier to eat!!

Ingredients

  • 1 cup APF (Maida)
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 tbsp instant coffee powder
  • 1/3 cup unsalted butter (you can use Amul Butter, then skip the salt)
  • 1 cup warm water
  • 1 tbsp lemon juice / vinegar
  • 1/2 tsp vanilla extract
  • 1/2 ย cup Nutella

Instructions

  1. Pre heat the oven @ 180'c.
  2. Line the muffin tray with cupcake / muffin liners.
  3. In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).
  4. In another mixing bowl cream together the butter n sugar until light and fluffy.
  5. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter.
  6. Mix everything well but do not over mix the ingredients as that results in a heavy cake.
  7. Immediately pour 2tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the centre and then again pour 1 tbsp or so of the batter to cover the Nutella.
  8. Do the same for all the sections. And bake for 12-15mins @ 160-170'c
  9. Once ready, remove the muffin tray and let it rest for 20-25mins on the cooling rack before peeling off the liners / frosting / icing them.
  10. Decorate as you please. Keeps well in an airtight jar for 2-3 days.
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Hope you will try these and enjoy them as I did โค๏ธ๐Ÿ˜€

Love,

Shreya โ˜บ๏ธ

Nutella Stuffed Mocha Cupcakes

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