Mizoram Koat Pitha – A Healthy Variation

Learn how to make Mizoram Koat Pitha the healthy way in a Kuzhi Paniyaram Kal instead of frying it.

Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to the beautiful north eastern state of Mizoram. A state nestled in the southern tip of north eastern India. This beautiful state has a pleasant climate through out the year and has an amazing array of flora and Fauna

Though most of the people are Christians by faith, the Mizos are very proud of their rich heritage, culture and lively traditions.

Poonam who blogs at Annapurna gave me Rice flour and oil as my secret ingredients to create a delicious dish from the Mizo Land.

Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.

Looked at many blogs to get an idea of the recipe for Koat Pitha and found that it is a simple desert and it is fried. As a family we have more or less reduced our fried food consumption and hence I came up with a plan of making a healthy variation of the traditionally fried Koat Pitha

I decided to use the kuzhi paniyaram kal to make this desert instead of frying it. Using this method greatly reduces the usage of oil and one can have Mizoram Koat Pitha without any guilt.

shhh-secretly-challenge-image

Here is the link to making a traditional Kuzhi Paniyaram – a savoury snack that can be eaten as breakfast too !!!

Print Recipe
Mizoram Koat Pitha - A Healthy Variation
Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.
Course Desert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Desert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.
Instructions
  1. Dissolve the jaggery in the water and sieve it through cloth to remove any dissolved dirt
  2. Crush the bananas and add to the jaggery
  3. Add the flour and salt to this liquid mixture and mix well
  4. Wash the paniyaram vessel well with water and dry it with a cloth
  5. Place the vessel on medium flame on the stove and brush oil into each mold
  6. Once the mold is hot add the batter and cover it with a lid
  7. Once one side of the batter is cooked and has a golden colour, turn the white (wet) side facing down and cook without the lid. ( one can use a spoon to turn the sweet paniyaram over to cook on both sides)
  8. Once both sides are cooked and have a golden colour, remove them from the mold and serve them hot.

Dessert class at Academy of Pastry Arts | Vanilla Berry Gateuax

This sunday we learnt to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore. The entire session was very well organised and the chef taught and explained every step with great enthusiasm.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

The Academy of Pastry Arts, Bangalore this sunday hosted a special desert class and showed us step by step on making a Vanilla Berry Gateaux. Chef Kimberly very patiently took us through each recipe and each ingredient of the process while making the desert. As a home baker, while i am aware of the efforts that is need to make a baked goody, this dessert was at another level.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

There were multiple recipes to be followed and each recipe had multiple steps to be followed. The Chef with her expertise, very nicely showed us each step and also gave us valuable insights / things that one should know while making any dessert. Some of the important points were:

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

1) Always use good quality and fresh ingredients.
2) Measuring the temperature is very critical and a good thermometer goes a long way in making a perfect desert.
3) Always add bloomed gelatin to a warm misture so that it can mix and melt easily.
4) Make the glaze ahaead of time and do not over heat the glaze before pulsing it.
5) While heating items such as marzipan, always cling wrap it to avoid it getting dry in the microwave.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Some of the items which we made before constructing or assembling the desert were Chocolate Almond sponge, Berry Jelly, Rich red glaze and Vanilla Mousse. Let me give you a teaser – The recipe Vanilla mousse, which was the center of this dessert :

Ingredients – ( in grams)

Milk – 150
Whipping cream – 120
Vanilla pod – 1/2 stick
Egg yolk – 120
Sugar – 90
Gelatin – 8
Italian meringue – 120
Cold water – 40
Whipping cream – 135
Procedure

– Dissolve gelatin with cold water.
– Bring cream,milk and vanilla pod to boil.
– Mix egg yolk and sugar and gradually add into hot mixture.
– Continue to bain-marie until 83 degree centigrade with spatula. Add in gelatin, wait until slightly cool down,strain and fold in Italian meringue.
– Lastly fold in whipped cream.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Now that i have made you curious about the institute, here are some more details about The Academy of Pastry Arts.
The Academy of Pastry Arts has three branches in India, Bangalore, Delhi NCR and Gurgaon. Other than India, they are also present internationally in Malaysia and Philippines as well. They provide to students, both short term and long term courses in Culinary and pastry arts.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Some of their course details are as below:

Their are many course available at the Academy and you can choose the one you want, few listed below –

CULINARY DIPLOMA PROGRAM
Duration: 6 Months

CULINARY ADVANCED DIPLOMA PROGRAM
Duration: 9 Months

CULINARY PART TIME PROGRAM
Duration: 12 Week session

PASTRY DIPLOMA PROGRAM
Duration: 6 Months

PASTRY ADVANCED DIPLOMA PROGRAM
Duration: 9 Months

PASTRY PART TIME PROGRAM
Duration: 12 Week session

One can reach out to them at the following address:

Bangalore Center
9, 1ST BLOCK SARJAPUR MAIN ROAD,
JAKKASANDRA,
KORAMANGALA,
BANGALORE
+91-8095719222
+91-8095442277
+91-8025505222
info@academyofpastryartsindia.com

Swensen’s brings Falooda to their outlets !!!

Swensens falooda

As a kid, whenever we used to go out for desert, the thing which attracted me to Falooda were the colours in a tall glass , some seeds and then some noodle like stuff …all in the same tall glass. Every Falooda that i have had, there was one thing that used to stand out – the rose syrup. The Falooda created by Swensens also had that distinct taste.

Mr.Pinaki, Director Swensens (India) explaining the small details on making the swensons Falooda “

Last week, as part of a food bloggers event, i got to taste the Swensens version of Falooda or shall i say a sundae version of Falooda. Mr.Pinaki, the Director of Swensen (India), before introducing the sundae to us, spoke about the thought behind introducing this version of a very traditional desert. He shared with us on how lot of attention is given to sourcing each and every ingredient that goes into making the Falooda, whether it was booking an entire crop of maraschino cherries a year in advance or the cooking of vermicelli fresh each day – a lot of effort goes into making this desert.

Layer by layer of falooda

Post this, we saw how Swensens Falooda is assembled layer after layer. From crushed wafers, crushed cashews, freshly cooked vermicelli, the apricot ice cream (the ice cream was delicious!), the cherry on top,the rose and saffron syrups..all going one top of the other to form a beautiful looking desert in a very tall and chilled glass. Oh and did you know that Swensons chills all of their glasses so that the deserts remain chilled till it reaches their patrons.

Personally, i liked some individual parts of this desert and found it veryyyy sweeeet, as  foodie who has had falooda in the past, i definitely missed the texture that a falooda has because of sabja seeds.

“Small portion”

A sweet desert for people with sweet tooth, do go and check out this limited edition at the Swensens outlets. They serve in large, medium and small sized portions. They are priced as follows: 99 Rs for the small (Happy Falooda), 149 Rs for the medium (Carnival Falooda), and 229 Rs for the large (Crispy Crunchy Falooda).

Note: I was invited to a Swensens outlet as part of a bloggers meet and was required to share my feedback on the same. All the views expressed above are mine and not influenced.

 

Eggless healthy yogurt low fat cheese cake

Cheesecake…hmmm…when you think about this desert….what do you remember…the rich and soft cheese, the biscuity layer at the bottom and most of all a melt in your mouth desert.

Well this is an interesting and healthy take on the traditional cheese cake…sinfully delicious and yet very healthy

 


Print Recipe


Eggless healthy yogurt low fat cheese cake

Course Desert

Prep Time 30 minutes
Cook Time 4 hours
Passive Time 5 hours

Servings
people


Ingredients

Course Desert

Prep Time 30 minutes
Cook Time 4 hours
Passive Time 5 hours

Servings
people


Ingredients


Instructions
  1. Pour the thick curd in a thin muslin / cotton cloth, tie the cloth and allow excess water to drain from the curd into a vessel (overnight)

  2. In a bowl, add the melted butter and crushed biscuits and mix them well.

    3) Take a 9 inch pie tin with removable base and line the base with the biscuit mixture.

    5) Leave the pie tin inside the fridge for atleast 30 mins.

    6) In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness).

    7) Mix the gelatin and water and heat the mixture till gelatin dissolves in the water.

    8) Once the gelatin mixture is cooled, add to the yogurt mixture and mix well.

    9) Pour the yogurt and gelatin mixture to the biscuit lined pie tin.

    10) Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets.

    11) Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake.

    12) Serve with fresh fruits

  3. Take a 9 inch pie tin with removable base and line the base with the biscuit mixture.

  4. Leave the pie tin inside the fridge for atleast 30 mins.

  5. In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness).

  6. Mix the gelatin and water and heat the mixture till gelatin dissolves in the water.

  7. Once the gelatin mixture is cooled, add to the yogurt mixture and mix well.

  8. Pour the yogurt and gelatin mixture to the biscuit lined pie tin.

  9. Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets.

  10. Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake.

  11. Serve with fresh fruits


Recipe Notes

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A snack & then some sweet

Bread and cake making is in the air…so here is something new,

A stuffed veggies calzone and a thandai flavoured cake (this cake was just yummm….flavours of badam, saunf, black pepper, melon seeds and khus khus..so Indian and yet a cake) 🙂

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A snack & then some sweet
Servings
Servings

Rich chocolate cake and a birthday !!!

Last weekend this is how it went:

Baked an eggless chocolate cake
Decorated it with lovely ganache, whipped cream and red cherries

Hand deliver it to a happy friend…..
Cake cutting with friends, kids and family….

Eat the yumm cake and have a delicious lunch……thanks Aditya and Renu

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Rich chocolate cake and a birthday !!!
Servings
Servings

Chocolate & cashew burfi

For some years now, Mahesh has been telling me about the chocolate burfi that his mom used to make for Diwali…somehow I never got around to make it…this year I called his mom, got the recipe and made it…well with some changes. The original recipe is a pure chocolate burfi…i added my twist and made it choc & cashew burfi.

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Chocolate & cashew burfi
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix the milk powder and cocoa powder nicely in a bowl.
  2. Melt sugar and water in a pan on medium flame till you reach ball consistency (this is the consistency achieved when you drop some melted sugar in a cup of water, now roll the sugar into a small ball between your thumb and index finger).
  3. Switch off the gas and add the butter.
  4. Once the butter froths, add the mixed powders, powdered cashew and mix well.
  5. Pour the hot mixture on a greased plate and let it cool.
  6. Before it completely cools, cut the burfi into pieces and let it completely cool before serving...

Suhiyan for Saraswati Pooja

Saraswati pooja is celebrated on the 9th day of navaratri. Goddess saraswati is the presiding deity of the spoken word. Mounting on her swan, she plays on Kachchapi, her veena and is worshipped as the presiding deity of knowledge… To know a little more visit here …

saraswathi_puja.jpg
This Saraswati pooja i made Suhiyan for neivedyam / prasadam

This is my entry for Vcuisine’s RCI-Tamil Festivalstamil-festival.gif

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Suhiyan for Saraswati Pooja
Servings
Ingredients
Cover
Servings
Ingredients
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Instructions
  1. Soak the urad dal for 3-4 hours in water.
  2. Grind the urad dal in a processor or mixie with salt. The consistency should be a little thinner than what we grind for ulundu vadai (urad dal vadai)
  3. Powder the jaggery and set aside...
  4. Heat a kadai, add little water (1-3 tsp) and add the jaggery to it. Dissolve the jaggery in the water.
  5. Once the jaggery starts frothing add the coconut and keep stirring on slow flame...
  6. Cook till all the water is absorbed and the mixture thickens (if the mixture is rolled in the palm of the hands, one should be able to make small balls out of it). Add cardamom powder and keep aside...
  7. Make small balls of the coconut mixture.
  8. Dip the coconut balls in the urad dal mixture and fry them in oil