Tag Archives: pannacotta

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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Star Anise Panna cotta with Khubani

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This is where my Master Chef  journey began. A very close friend really pushed me to sign up for Master Chef Auditions. The auditions were on Saturday and Friday evening at 7:00 PM I had not idea what I would bring for the auditions. I decided to make this recipe which has been my family favorite. I walked into the auditions with the Panna cotta and heart beating fast.

Star Anise Panna cotta

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 Panncotta is an italian word that translates to ‘ Cooked Cream’. It is such an easy to make dish and yet it is very easily customizable. You can change flavors, pair it with different things and the best part, it looks super fancy.
I tried quite a few recipes till I settled on this one.  It tastes just like the panna cotta served at Italian restaurants. I like to serve it with fruits or even chocolate sauce, or stewed fruits.
Today I have flavored it with one of my favorite spices, Star Anise & served with stewed apricots. In Hyderabad ( India) there is a sweet, Khubani ka Meetha, and my inspiration for  today’s dessert comes from that.

Panna Cotta

Ingredients

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  • 1/2cup  milk
  • 1 (.25 ounce) envelope unflavored gelatin ( I used Knox powder today)
  • 2 1/2 cups heavy cream
  • 1/2 cup white sugar
  • 6-8 Star anise
  • 5-6 Whole black pepper

Method

  1. Blooming the gelatin: Pour milk into a small bowl, and stir in the gelatin powder. Set aside.This will help gelatin absorb the milk and mix well
  2. Pound the spices in a mortar and pestle. Keep them coarse
  3. In a saucepan, stir together the heavy cream and sugar, and set over medium heat until it is lukewarm, and set it aside for 1 hour or so. Longer the better.
  4. Setting aside the cream helps the flavors of spices seep into the cream beautifully.
  5. Bring to a full boil, don’t let it over flow. Pour the gelatin and milk into the cream, stirring until completely dissolved.
  6. Cook for one minute, stir so the gelatin does not form a lump.
  7. Remove from heat, strain and pour into  individual ramekin dishes.
  8. Cool the ramekins uncovered at room temperature.
  9. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, ideally  overnight before serving.

Stewed Apricots

Ingredients

  • 10-12 Dried Apricot
  • 1/4 cup white sugar
  • 2-3 Star anise
  • 2-3Whole black pepper
  • 1/2 cup water

Method

  • Chop the apricots fine
  • Add sugar, water, spices and apricots in a small sauce pan
  • On a low flame cook till the apricots are softened and the water gets nice and syrupy.
  • Remove the spices before serving

 

Pistachio Rose caramel

Will Update the recipe soon.

To serve

Demold the pannacotta and serve with the stewed apricot. I also love to use candied Pistachio while serving.