Wednesday 17 May 2017

Raffaello Pudding

Raffaello Pudding is a wonderful combination of coconut, cream, condensed milk and white chocolate which resembles the taste of the Ferrero Rocher Raffaello Truffles. This is a very rich pudding with a beautiful texture and flavour. No cooking or baking is involved in the making of this pudding, you just need to whip everything and refrigerate to set. Make sure to use desiccated coconut, do not use fresh coconut to make this pudding. I only made half the quantity of the pudding and set in individual serving glasses. If you are setting the pudding as individual servings, as in the picture, you only need to add half table spoon of gelatine.

Raffaello Pudding
(Recipe from Lekshmi Nair)
(20-25 servings)
Coconut Milk Powder – 200 gm
Fresh Cream – 400 ml (1 ¾ cups)
Whipping Cream – 250 ml (1 cup)
Condensed Milk – 1 tin
Desiccated Coconut – 1 cup
Gelatine – 1 tbsp. (use only half tbsp if setting in individual glasses)
Cold Water – ¼ cup
White Chocolate, grated – 1 ½ cups
Almonds / Badam – ½ cup, grated or finely chopped

  • Sprinkle gelatine over cold water and let stand for 5-10 minutes.
  • In a mixing bowl whip together coconut milk powder, condensed milk, whipping cream and fresh cream until soft peaks are formed.
  • Melt gelatine, either in microwave for 10 seconds or heat gently stirring well.
  • Pour the melted gelatine to the above pudding mix and whip well until everything is blended.
  • In a small bowl mix together desiccated coconut, grated almonds and 1 cup of grated white chocolate and combine well. Add this mix to the whipped pudding mixture and beat again until everything combined well.
  • Transfer the mix to a pudding dish or individual serving bowls. Decorate with remaining grated white chocolate and allow to set in fridge for 5-6 hours.
  • Serve chilled.

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Monday 8 May 2017

Paneer Biriyani

Cottage Cheese Biriyani Recipe

If you are on lent and craving to eat some biriyani, or if you have some vegetarian guests at home or if you want to serve something different other than the usual chicken or muttonbiriyani, this Paneer Biriyani is a good option! This came out really good when I recently made it for some guests and they all enjoyed it. Got this recipe from an old Vanitha magazine. This is a great option if you are lazy to make an elaborate weekend lunch / dinner. It is easy to make and can be served with biriyani salad, mint chutney, pickle and pappad. Do try and let me know how it turns out.

Paneer Biriyani
For the Rice:
Basmati Rice - 2 cups
Boiling water- 4 cups
Cinnamon sticks -2 x 1” piece
Cloves - 2
Cardamom - 2
Shahi Jeera - ½ tsp
Salt - to taste
Ghee - 2 tbsp
For Paneer Masala
Paneer - 300 gms, cut into cubes
Onion - 3 medium, finely sliced
Ginger Paste - 1 tbsp
Garlic paste - 1 tbsp
Tomato - 2 medium, sliced
Chilli powder - 2 tsp
Coriander powder - 2½ tsp
Turmeric powder - ½ tsp
Fennel seeds / Perumjeerakam - ½ tsp
Cinnamon - 1 small piece
Cloves - 3
Cardamom - 3
Yogurt - ¼ cup
Cashew nuts - 8 nos, grind to a fine paste
Coriander leaves - ¼ cup, chopped
Mint leaves - 2 tbsp, chopped
Ghee 2-3 tbsp
For Garnishing
Onion - 1medium, finely sliced & fried
Fried Cashew nuts - ¼ cup
Fried raisins - ¼ cup
Coriander & Mint leaves

Preparing the Rice: 
  • Wash rice and drain out the excess water. 
  • In a non-stick pan heat 2 tbsp ghee and add shahi jeera, cinnamon, cloves and cardamom and sauté for few seconds and add the rice. Stir continuously on high heat for 2-3 minutes. Add boiling water and salt, stir well and cook covered on low heat until the water has been absorbed. Gently stir the rice with a fork and keep aside.
Preparing the Paneer Masala:
  • Grind together chilli powder, coriander powder, turmeric powder, fennel seeds, cinnamon, cardamom and cloves with 1 or 2 tbsp water to a fine paste. Keep it aside.
  • Heat ghee in a pan and add sliced onions and sauté till the onions become golden brown in colour.
  • Add ginger and garlic paste. Cook for 4 -5 mins.
  • Add the ground masala paste to this and cook till the raw smell goes, around five minutes in medium heat.
  • Add sliced tomatoes and cook till oil separates.
  • Add cashew nut paste and yogurt and mix well. Add paneer cubes to this, cover and cook for 8-10 minutes. Add half of coriander leaves and mint leaves and remove from fire.

Assemble the Biriyani:
  • Grease an ovenproof baking dish with some ghee.  Divide the rice into three portions. Spread one portion to the bottom of the dish. Cover the rice with half of the cooked paneer. Sprinkle some of the remaining coriander leaves and mint leaves, and a portion of fried cashew nuts and raisins. Spread another layer of rice on top, and then cover with the rest of the chicken, mint leaves and coriander leaves. Finally top the chicken with the last portion of rice. Drizzle some saffron soaked in milk and ghee on the rice.
  • Pre-heat oven to 180˚C and bake biriyani for 15 - 20 minutes or until heated thoroughly.
  • Garnish biriyani with some golden fried onions, cashews, raisins, mint and coriander leaves. Serve with Biriyani Salad (Onion and yogurtsalad), Mint chutney, Lime pickle, Dates pickle and pappad.

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