Soni's Food

Indian Inspiration!

Greek Yoghurt Panacotta with Blood Orange Sauce

03 | 03 | 2014
By Soni Sinha

I spotted some gorgeous Blood Oranges while grocery shopping the other day and couldn’t resist buying them!I just love the vibrant color and the sweetness and decided to try a dessert.Something I’d never made before.Panacotta.I wanted to somehow incorporate the Blood Orange and decided to make a delicous sauce to go with the Panacotta.

Greek Yoghurt Panacotta with Blood Orange Sauce

So what is Panacotta? Panacotta is an Italian pudding that uses cream,milk, sugar and gelatine that helps it set and you can top it up with any fruits you prefer.I’ve used a combination of Greek Yoghurt,Half and half and Whole Milk and this recipe serves four.The pudding is lighter than usual because of the Greek Yoghurt and sets beautifully.You could serve it unmouled onto a plate or in your ready to serve pretty dishes.

Greek Yoghurt Panacotta

Let’s talk about my sauce for a bit.I could never have imagined it to go so perfectly with the Panacotta,but it does.The juice and zest of the Blood Orange just adds so much freshness to it and every bite asks for a bit of the sauce.It looks really pretty on the plate and my kids finished it off in no time.Panacotta is perfect for a crowd,since it can be made a day ahead.Enjoy!

Greek Yoghurt Panacotta with Blood Orange Sauce

Greek Yoghurt Panacotta with Blood Orange Sauce

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Ingredients
  

  • Whole Milk-1 Cup
  • Half and half-1/4 cup
  • Sugar-1/4 cup plus 2 tbsp
  • Vanilla Bean-1
  • Unflavored powdered Gelatine-1 sachet 10gms
  • Greek Yoghurt-1/2 cup
  • Sliced strawberries-for garnish

for the Blood Orange Sauce

  • juice of 2 Blood Oranges-1 cup
  • Zest-1 tbsp
  • Sugar-2 tbsp

Instructions
 

  • In a pot heat the milk,half and half.Scrape the seeds from the Vanilla Bean and add the seeds and the pod into the milk mixture.
  • Add sugar and simmer on low heat just until the sugar is dissolved.Do not boil.
  • In a small bowl add about 1/4 cup of the hot milk mixture and mix the gelatine until dissolved completely.
  • Add the gelatine into the milk mixture and stir to mix.
  • Remove from heat.
  • Beat the Greek Yoghurt until smooth and add into the milk mixture whisking continuously.
  • Strain the liquid through a strainer.
  • Grease 4 ramekins and evenly divide the mixture amongst them.Put it in the referigerator to set for about 3 hours.

for the Blood Orange Sauce

  • Heat the juice ,zest and sugar in a pan on low heat and cook until the sauce reduces a bit.
  • Strain through a strainer.
  • Your sauce is ready.

to serve

  • Invert the Panacotta on to a plate.Garnish with sliced strawberries and drizzle the sauce all around.
  • Enjoy!

Recipe slightly adapted from Food Network 

 

Chocolate Orange Buttermilk Cake

12 | 02 | 2014
By Soni Sinha

Chocolate Orange Buttermilk Cake

Chocolate and orange,

make a dessert divine

with an incredible taste

that’s hard to define

Soft and oh so moist,

perfectly sweet

for your valentine

Chocolate Orange Buttermilk Cake

not an ounce of butter

so fret not later

so sinfully good,

irresistible

its just what you need

to make things better

Chocolate Orange Buttermilk Cake 2

The simple pleasures

that life has to offer

lies in a bite of

this magical

whimsical

effortless

cake

so look no further

chocolate and orange

are a treat together

Chocolate Orange Buttermilk Cake

Chocolate Orange Buttermilk Cake

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Ingredients
  

  • All Purpose Flour-1 1/3 cup
  • Sugar-1 1/2 cup
  • Good Quality Cocoa-2/3 cup
  • Baking Powder-1 tsp
  • Baking Soda-1 tsp
  • Salt- 1/2 tsp
  • Large Eggs-2
  • Orange Zest-2 tbsp
  • Orange juice-1/4 cup
  • Buttermilk-3/4 cup
  • Vanilla Extract-2 tsp
  • Canola Oil-3 tbsp
  • Very Hot water-3/4 cup
  • Confectioner's Sugar-for sprinkling

Instructions
 

  • Preheat the oven to 375 degrees.
  • Grease a 9x2 inch round cake pan.
  • In a bowl mix the first six ingredients.
  • In a mixing bowl beat the eggs with an electric blender and add the buttermilk,vanilla,canola oil,orange juice and zest.
  • Add the dry ingredients a little at a time.
  • Add the hot water and continue mixing until well combined.
  • Pour into the greased pan and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool a little bit and sprinkle powdered sugar before serving.Enjoy!

Recipe slightly adapted from Oprah.com

 

 

Chocolate Drop Cookies

12 | 12 | 2013
By Soni Sinha

Cookies are a universal treat.And cookies with a chewy texture are the ones that we love over here.Add chocolate to that and its some serious pleasure.

Chocolate Drop Cookies 3

The cookies I’ve got for you today are the easiest cookies you’ll ever bake.All you need is some really good Cocoa and I’ve used Cadbury’s Bournville Cocoa that I bought from Cadbury World in the UK during our last visit and I have to tell you that the aroma and the flavor is just phenomenal.

Chocolate Drop Cookies 1

The cookies are sweet, sightly chewy, slightly crispy around the edges with a rich chocolate flavor coming through.They are so sinfully good.I must advice you to make a big batch since they will disappear in no time!These are also great as homemade Holiday gifts for your loved ones.Enjoy!

Chocolate Drop Cookies

Find the original recipe over here.I have omitted the nuts and granulated sugar and halved the recipe.Makes about 25-30 cookies.

Chocolate Drop Cookies

Chocolate Drop Cookies

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Ingredients
  

  • All purpose flour-1 cup
  • Unsweetened Cocoa I used Cadbury's-1/4 cup
  • Baking Powder-1/2 tsp
  • Salt-1/8 tsp
  • Unsalted Butter softened 4 Ounces-1 stick
  • Light brown sugar-1/2 cup+1/3 cup
  • Large Egg-1
  • Vanilla Extract-1/2 tsp

Instructions
 

  • Preheat the oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • Sift together the flour, cocoa, baking powder, and salt. Keep aside.
  • Cream butter and sugars until well mixed. Beat in the egg and vanilla.
  • On low speed, beat in flour mixture a little at a time, until well blended and smooth.
  • Drop chocolate cookie dough onto your parchment lined baking sheets by rounded tablespoons, about 2 inches apart.
  • Bake for about 12-13 mins until they are barely set.Don't over bake.
  • Cool pan on rack for about 5 minutes.
  • Transfer chocolate cookies to rack to cool completely. Enjoy!

 

 

Sweet Potato Kheer(Pudding) #IndianDesserts #Diwali

03 | 11 | 2013
By Soni Sinha

Happy Diwali to you all!

I hope you all are having a great day today.I’been busy in my kitchen trying to cook a few of our favorite dishes.The first one being my Aloo Gobi and how can you not have a dessert to celebrate a festival!Today, I’ve got for you a super easy and scrumptious Sweet Potato Kheer or Pudding that comes together in no time.All you need is a few ingredients from your pantry and you’re all set.

Sweet Potato Kheer(Pudding) 1

I have to admit though that I’ve never made this pudding before.It was just a result of having to use up some Sweet Potatoes that I recently bought.Since Sweet Potatoes are the flavor of the season, I thought to myself, ‘why not use them in a Pudding?’.This pudding does not contain any eggs as do most Indian Puddings.It still comes out creamy and delicious.

Sweet Potato Kheer(Pudding) 4

I have another confession to make.I love eating raw peeled Sweet Potatoes.

What?

You’ve never tried a raw Sweet Potato before?

Don’t tell me.

Sweet Potato Kheer(Pudding) 2

Just try it one time and if you’re anything like me, you’ll love it.I don’t know how it all started.But all I remember is that I once had some teeny tiny extra bits that I was about to throw away, but they ended up in my mouth.

I know.I do things like that.There is this crunch,this sort of earthy sweetness, not too overpowering, but still enough for your tongue to taste it.I love it.

Anyway coming back to my dessert, all you need is some Saffron, some crushed Cardamoms and Cashews from your pantry.Its creamy, its sweet, it has this redolence so unique to Indian Desserts that comes from the Saffron and Cardamom and you taste them all in every bite.You could serve it warm or chilled.Enjoy!

Sweet Potato Kheer (Pudding)

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Ingredients
  

  • Sweet Potatoes-2 large peeled
  • Whole Milk-1 1/2 cups
  • Sugar-1/4 cup plus 2 tbsp
  • Crushed Green Cardamom-1/2 tsp
  • Saffron strands-1/4 tsp
  • Cashews-to garnish

Instructions
 

  • Peel and cube the sweet potatoes.
  • Put them in a pot with some water just enough to cover them.
  • Bring to a boil and cook covered on low for about 10 minutes or until they're cooked.
  • Drain the water and mash the sweet potatoes in the same pot.
  • Add the milk, sugar and saffron and bring to a boil.
  • Reduce the heat and cook for about 10-15 minutes until its all creamy and the liquid has reduced.
  • Add the crushed Cardamom and turn off the heat.
  • In a small pan add a tbsp of ghee and fry some cashews until golden.
  • Serve the pudding in individual bowls and garnish with the cashews.Serve warm or chilled.

 

 

 

Pumpkin Bread Pudding

14 | 10 | 2013
By Soni Sinha

I’m trying to immerse myself in my kitchen and as I try and regain my strength, I’m sharing with you this old post, my Pumpkin Bread Pudding that was written when Papa was still alive, days were brighter and the weather was gorgeous.

Pumpkin Bread Pudding 1

The pretty hues of orange,yellow and red is breathtaking and it brings about a new energy in me.I get all excited to start making those lovely dishes that scream autumn.Dishes that use warm spices using the produce in season like Apples,Pumpkins and Sweet Potatoes!Oh the redolence of cinnamon,the orange colored treats,soups, stews and desserts!And that’s what I’ve got for you today, a decadent rich moist Pumpkin Bread Pudding warm from the oven,with the thick custard with warm spices and pumpkin puree,combined with Cinnamon Raisin Bread ready to be devoured.Its everything I associate Autumn with, the orange color,the spices, the pumpkin, the aroma and it’s absolutely delicious!

Pumpkin Bread Pudding 2

Pumpkin Bread Pudding

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Ingredients
  

  • Cinnamon Raisin Bread-1 loaf cut into cubes
  • Pumpkin Puree -1 15oz can
  • Eggs-3
  • Whole Milk-3 cups
  • Packed Brown Sugar-1 cup
  • Pumpkin Pie Spice-2 tsp
  • Vanilla Extract-1 tsp

Instructions
 

  • Preheat the oven to 300 degrees.
  • Grease the bottom and sides of an oven proof dish.
  • Mix all the ingredients in a large bowl until well blended.
  • Add the bread cubes and let the mixture sit for 10 minutes.
  • Pour into the dish and bake for about an hour and 15 mins or until a knife inserted in center comes out clean.

Pumpkin Bread Pudding 3