Cardamom Panna Cotta

Creamy Panna Cotta Dessert

I got this idea while browsing through some recipes some time ago.  My family loves Panna Cotta and what better than a low calorie version of it.  One of the most satisfying and delicious desserts to make.  The best part, we can indulge in it any time thanks to our daily Ideal Breakfast of the Herbalife Shake.

The Recipe:

2 cups curds (yoghurt); 2 cups milk; 1/2 cup castor sugar or to taste; 12 large scoops milk powder; 1/4 teaspoon cardamom seeds, crushed; 20 gms gelatin; ¼ cup water; a few grapes, sliced; honey to drizzle on top (optional).

Whisk the curds, milk and sugar together.  Add the milk powder and whisk to a smooth consistency.  Heat ¼ cup water and sprinkle the gelatin over it.  Steep the bowl in a pan of simmering water until the gelatin has completely dissolved.  This takes about 15 minutes.  Pour it into the yoghurt mixture and whisk till completely mixed.  Stir in the crushed cardamom seeds.  Pour into glass bowl and transfer to the refrigerator.  When half set, arrange the sliced fruit on top (it should not sink into the pudding).  Return to refrigerator.  Drizzle honey on top just before serving.  Can make individual portions too.

Butterly Delicious Chicken

                               Chinese Butter Chicken

Indulging in food at one of our favourite Chinese Restaurants, we stumbled across a mouth watering dish called Butter Chicken.  Our tastes buds ran riot when the beautifully presented dish was brought to our table.  It had a hint of coconut milk in it and could easily pass off as a Mangalorean dish.  It is very similar to Butter Prawns and tastes just as good. I couldn't wait to make it myself.  And now that I have, here is the recipe.

The Recipe:

250 gms boneless chicken, cubed; 5 sprigs of curry leaves; 1 tbsp butter; 400ml Evaporated milk ;  (I used coconut milk);1 tsp sugar;  salt to taste.

Coating: 1/4 cup plain flour; 1/4 cup corn flour; 2 medium sized eggs, beaten.

Combine plain flour & corn flour in a bowl.  Beat up egg in a separate bowl. Add a pinch of salt. Drain and dry chicken cubes.  Heat oil in a deep pan.  Dip chicken in the beaten egg, then the flour.  Heat oil to smoking hot and deep fry on medium heat until golden brown.   Drain on kitchen towels and cool.  Heat  butter in a non-stick pan, add curry leaves and stir fry till fragrant.  Pour in the evaporated milk, simmer on low fire till  thick.  Add in sugar and salt.  Pour onto chicken arranged in a serving dish .  Serve hot with plain rice.

Mutton Chops

Mutton Chops Cooked With Milk

When we were children, the festival of Ramzan  was one to look forward too.  Back then everyone celebrated all the festivals with each other and my Muslim friends would send the most delicious mutton biriyani faithfully every year or call us to their house to enjoy a variety of sumptious dishes.  One of my Dad's friends would always send a leg of mutton amongst other things and my Mum would wield her culinary skill and concoct amazing dishes for as long as the meat lasted.  This recipe is one I got while browsing a book years ago and tried out when as a young married couple, our very friendly neighbour presented us with 2 large Mutton Chops for Ramzan.  The aroma is enough to entice one and all to the kitchen.

The Recipe:

2 large mutton chops, trimmed of all fat; 1 cup low fat milk; 1 tbsp ghee; 1 large tomato, grates;1 large onion, grated; 1/2 tsp chilli powder or to taste; 1/4 tsp garam masala powder; 1/2 tsp ginger, grated; 1/2 tsp garlic, grated; few spring onions, chopped fine; salt to taste.

For Garnish: 1 hard boiled egg, cut in half (optional);  few coriander leaves.

Put the chops milk and ghee in a heavy bottomed pan.  Bring to the boil, lower flame and simmer till the milk dries up, stirring frequently.  Add the onion, tomato, spring onions; ginger, garlic and garam masala and fry well until the ghee oozes out.  Add the salt last of all.  Serve hot with chappathis or puris.  A heavenly dish and I have a hankering to make it for our next dinner party.