Floating Heats

Tender Coconut &Mango Pannacotta

Tender Coconut pannacotta

Ingredients


Fresh Tender Coconut pulp – 1
Milk 100ml
Whipping Cream 400ml
Sugar 4 tbs(You can modify this according to your taste)
Gelatin – 2  tsp


Method
Grind the tender coconut pulp along with milk..keep it aside.
Soak gelatin in about 2-3 tbsp milk and let it dissolve completely.
Now take a non stick pan and  heat  whipping cream, sugar ..Don,t boil.Now add the coconut milk mixture and stir..Lastly add the gelatin back to the mixture,,keep stirring till the mixture almost begins to boil.switch off the flame..
Pour this into glass and let it set . It might take around 40 mins...tender coconut pannacotta is ready..

Mango pannacotta

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Ripe Mango - 1 big
Milk - 100 ml
Milkmaid - 2-3 tbsp
gelatin 1 tsp (soak it 2;3 tbs of milk)

Now, blend the mango pulp in an electric blender to a smooth paste. Then gently mix the mango pulp into the milk until it smoothly ..
Warm mango pulp gently at medium-low heat for a few minutes.Pour  gelatin mixture  over the mango pulp and stir until completely dissolved
Take off the stove..
Now take out the fully settled tender coconut pannacotta ..Divide the mango mixture. Carefully ladle the  mixture into the glass. Set in the fridge for at least 4 hours. Serve chilled.. (If you want the “angle” effect, put the bottles into an egg tray, tilt them a little).
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Remove the pannacotta from the refrigerator, uncover and spoon  some chopped mango pieces &mint leaves into the glasses.

Corn Pulav

recipe source ...here
Basmati Rice - 1 cup
Sweet Corn Kernels - 1/2 cup
Whole Pepper - 1 tsp
Cardamom - 1 whole
Big Onion - 1 finely chopped
Ginger Garlic paste - 1.5 tsp
Mint Leaves - 10
Water - 1.5 cups
Salt - to taste

To Temper :

Oil - 1 tbsp
Ghee - 1 tbsp + 1 tsp
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1 small
Green Chillies - 1
Bayleaf- 1/

1. Rinse basmati rice and soak it in water for atleast 15-20mins.Grind pepper and elachi to a coarse powder....I used my hand mortar and pestle,Set aside.In a pressure cooker  heat oil + ghee - temper the items listed under 'to temper' let it splutter then add pepper powder.
2. Once it bubbles up and crackles add ginger garlic paste saute till slightly browned then add onion and saute till golden brown.Then add mint leaves give a quick saute then add corn and required salt.Give a quick stir.
3. Drain water from soaked basmati rice and add it.Mix well and add water and pressure cook in medium low flame for 3 whistles.Once the pressure releases open, add a tsp of ghee and give a quick mix.Fluff it up with a fork.

Date Toffee Cake

Recipe Source ..sisters cuisine

DATES TOFFEE CAKE

Ingredients

3\4 cup Dates, deseeded 3\4 cup Water 2 tsp Vanilla extract 1\2 tsp Baking soda 1\4 cup (55g) Unsalted butter, at room temperature 1\2 cup Brown sugar 2 tbsp White sugar 1 tsp Grated orange zest (peel) 2 Eggs 1 cup All purpose flour 3\4 tsp Baking powder A pinch of salt FOR HOT TOFFEE SAUCE: 1\4 cup Brown sugar 1\2 cup Cream 2 tbsp Unsalted butter Cooking Directions

Preheat oven to 350F \ 180 degree C. Grease a round cake tin with butter. Cook dates with water & vanilla in a saucepan in simmer, until they are soft & mushy(about 3-4 minutes). Remove from heat & stir in baking soda. The mixture will foam a bit. Mix well & set aside to cool completely. In a bowl, using whisk cream butter with both sugars & orange zest until fluffy. Add eggs & blend well, then fold in flour, baking powder & salt. Then add dates & mix until well combined. Pour into cake tin. Bake for 40-50 minutes, until a toothpick inserted in center comes out clean. If the cake has crowned, cut off the top until the cake is level. To make Hot toffee sauce: In a sauce pan, bring brown sugar, cream & butter to a gentle boil & let simmer for 5-7 minutes, until the mixture thickens. Remove from heat & stir in vanilla(few drops). Set aside. Once the cake is done, when its still warm, poke holes with a skewer & pour the sauce over, allowing the cake to absorb it. Serve slightly warm or at room temperature.

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