Category Archives: milk

Lemon Goat cheese Ravioli

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Lemon Goat cheese Ravioli

I have been a part of this cook book club and I am loving it. I feel its great because you are getting inspiration from the book and your co-chefs. Its amazing to see everyone’s take on the same dish, be it swapping out ingredients, cooking techniques or even plating.

This month’s author is  Yotam Ottolenghi and we are cooking from various books of his. I must tell you, you will fall in love with his book. I will be sharing many recipes, some just like he makes, some my variations.

Jerusalem is one of my favorite cook books, Yotam takes us down the lanes of Jerusalem. You can smell the breads from the bakery and halva on the streets.

I love the fact that he is so connected to his roots and that his cooking is simple. It speaks to you because the ingredients are honest and so are the techniques. There is a clear sense of sharing the recipes and it touches me. It focuses on various vegetables that we get through out the year and not limited to just carrots and bell peppers

Today I am sharing one of the recipes from his book Plenty. This has been my inspiration to making pasta and also make other things that I will be sharing soon.

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For the pasta

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3 tbsp olive oil
3 medium eggs
330g ’00’ flour, plus more for rolling
½ tsp turmeric
Grated zest of 3 lemons

For the filling

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300g creamy, mild goat’s cheese
½ tsp  sea salt
1 pinch chilli flakes
Freshly ground black pepper
1 egg white, beaten

To serve

2 tsp pink peppercorns, crushed
1 tsp roughly chopped tarragon
Grated zest of 1 lemon
Lemon juice (optional)

Method

Mix the oil and eggs. Put the flour, turmeric and zest in a food processor, add the oil and egg mix, and blend to a crumbly dough (it may require extra flour or oil).

Once the dough has come together and is smooth (you may need to work it a little by hand, too), divide it into four thick, rectangular blocks.

Wrap in clingfilm and chill for anything from 30 minutes to two days.

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Dust a work surface with flour. Take a piece of dough and flatten with a rolling pin. Set a pasta machine to its widest setting and pass through. Repeat, narrowing the setting a notch each time, until you reach the lowest setting. Place pasta sheets flat under a moist towel, so they don’t dry out.

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Use a fork to crush all the filling ingredients together, apart from the egg white. Use a pastry cutter (or rim of a glass) to stamp out pasta circles roughly 7cm in diameter. Brush each with egg white and place a heaped teaspoon of filling in its centre. Place another disc on top and, with fingers dipped in flour, squeeze out any air as you bring the edges of the discs together. You should end up with a pillow-shaped centre surrounded by a 1cm edge. Tighten the edges until you can’t see a seam. Repeat with the rest of the dough, place the ravioli on a tray sprinkled with semolina, and leave to dry for 15 minutes. Cover with clingfilm and refrigerate for a day or two.

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To serve, bring a large pan of salted water to the boil. Cook the pasta for two to three minutes, until al dente, drain and divide between four plates. Sprinkle with pink peppercorns, tarragon and lemon zest. Drizzle with rapeseed oil, add salt and a squirt of lemon juice, and serve piping hot.

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Kheer Pana Cotta with saffron sauce

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Kheer Pana Cotta with saffron sauce

It will be one year since I auditioned for Master Chef India. It has been an incredible journey and I loved every minute of it. It started with just a casual conversation with friends, them pushing me to go for the audition. I never in my imagination thought that one simple audition could lead me to the most exciting time in my life.

When I got selected from San Francisco and reached India for the next rounds, I met so many wonderful people and little did I know that we will friends for lifetime.

I am so thankful to God for this wonderful opportunity. This post is dedicated to all that I am thankful for, my family, friends, food on the table, and here is many more such amazing opportunities to come!

I always have loved the traditional recipes, the history behind them, the love you feel when you eat them, all the memories they bring back. I feel it is up to us to preserve them and pass them on to the next generation.

But there are always new things to learn and expand your horizons. New spice, new technique, new way of plating or a new ingredient, it changes everything about the dish completely.

So today’s recipe is a new take on a age old recipe, Kheer. Made in many ways, but it always signifies celebration, joy, festivities. Rice, Milk and sugar cooked together, it is that simple and yet that comforting. So many cultures have variations of this, Isarel, Syria where its called ‘Roz Bhaleeb’, Iran and even Mexico where you get to eat ‘Arroz con leche’ which is flavored with cinnamon.

Its amazing to see how food connects people, does not matter what is your nationality, religion, sexual orientation or political affiliation. One of my favorite books ‘Korma Kheer Kismet by Pamela Timms. It is a fascinating chronicle of the author who lived and experienced five seasons in Delhi and her food memories

Korma,Kheer and Kismet; Five seasons in old Delhi by Timms (2014-07-01)

Just like her I fell in love with Old Delhi. Old Delhi is a walled city established by the Mughal Emperor Shaha Jahan in the early 1600s. You must visit old Delhi if you want to some of the best delicacies. Especially during the festivals like Ramdan ( Eid-ul-Fitr), the whole area is filled with aroma that is so inviting. Fried chicken, samosa, Jalebi, Faluda and so much more.

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When I visited Old Delhi, I had to visit the Kheer shop, Bade Miyan ki Kheer. I must say that by far is the most delicious thing I have ever had. The shop only sells Kheer, and it is to die for.  My insta story says it all.

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Today I decided to take that Kheer and present it in a little differently. I have tried to keep the essence of the dish intact, I hope you all enjoy it.

Kheer Panna Cotta

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Ingredients

Panna cotta

  • 4 cups whole milk
  • 1 cup cream
  • 1/2 cup sugar
  • 3-4 star Anise
  • 3-4 green cardamom
  •  3/4 cup rice
  • 1 tsp agar agar powder

Syrup

  • 2 tbsp honey
  • 1 pinch of saffron
  • 1 tsp rose water
  • water as needed

Method

Panna cotta

  • Take 2.5 cups of milk and whipping cream, sugar  and warm it in a sauce pan.
  • Slightly crush the star anise and cardamom and add to the milk mixture, until it almost comes to a boil. Turn the heat off
  • Let the mixture cool for a few hours.
  • While the milk mixture is resting, take 1 cup of milk and rice, and cook on low heat for at least 40 mins. You don’t want to rush this step and this is what gives you a creamy texture.
  • Stain the milk cream mixture and discard the spices
  • When the rice is almost cooked, add the spiced milk and cook more
  • While the rice is cooking, take 1/2 cup of Milk and warm it up to 100 F
  • Mix agar-agar in the 1/2 cup warm milk and mix thoroughly
  • Add the agar mixture to the cooked rice
  • Pour it in glasses and set it in the fridge

Syrup

Mix all the ingredients in a bowl, use water if need to thin it to a pouring consistency

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To serve

When ready to serve, keep the glass in warm water to loosen it. Pour the sauce on a plate and gentle put the unmolded pudding/kheer on the plate.

I garnished it with dried rose petals and a pistachio tuile with rose. I will share that recipe soon.

Enjoy!

Eid Mubarak!

 

 

 
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