Savoury Tricolor Panna Cotta ( Independence Day Collaboration with ADollopOfThat and DelishPotpourrie)

IMP - This i an original recipe created by the blogger and has been published for the first time on Oriyarasoi. 


"Mommy, Aarav is so bad ! "

"Why ? What happened ? "

" He does not play Cricket with us."

" So what ?"

" Why doesn't he like to play Cricket ?"

" But he plays football with you, doesn't he ? I think he is just like your Mommy. Even I prefer football. Guess we are just a little bit different . "

Diversity. A beautiful word that is fast losing it's relevance in a world where intolerance is constantly rearing up it's ugly head. That is why it is all the more important that we should be having this kind of conversation with our kids on this Independence day or rather on any day when we feel that he or she is showing any signs of parochialism. For a nation that revels in it's diversity, we need to make sure that the basics of it are ingrained into the next generation.

And with diversity occupying the topmost echelon of my mind, I set about with the task of creating a dish that pans the Indian subcontinent. Choosing the three recipes that represented the three regions of India was the toughest task. But after a lot of deliberation I picked Palak Paneer from the North, Erissery (Pumpkin curry) from the South and Dahi Baingan from Odisha ( just being true to my roots ). Now I wanted to give it a whole new avatar which deifies their regular hierarchy in the main course. Hence the introduction of the savory panna cotta, a light as air and tongue tickling appetizer that leaves you wanting for more. Of course one can serve them in a tiny-weeny portion as a palate cleaner too but I would rather go for the first option.

That's not all !! This recipe is part of a collab with my favorite bloggers Saswati ( of Delish Potpourrie ) and Parinaaz ( of A Dollop Of That ) so there is much more to be explored :) . [ Remember to scroll down to the bottom of this post ]
















Read on for the recipe -

Preparation Time - 45 mins ( plus more time for setting the panna cotta )

Ingredients -

For the Palak Paneer Panna Cotta -

  • a fistful of baby spinach leaves
  • 1 inch sized cube of paneer
  • 2 tsp chopped onions
  • 2 garlic cloves
  • 1 pinch garam masala
  • 1 tsp gelatin 
  • 1/4 cup fresh cream
  • salt to taste
  • 1/2 tsp butter for frying the onions

For the Pumpkin Erissery Panna Cotta -
  • 1/2 cup red pumpkin cubes
  • 3-4 curry leaves
  • 2 garlic cloves
  • a pinch of cumin powder
  • a pinch of red chili powder
  • 2 tsp chopped shallots
  • 1/2 tsp oil
  • salt to taste
  • 1 tsp gelatin
  • 1/2 cup coconut milk
  • 1/4 cup fresh cream



For the Dahi Baingan Panna Cotta -

  • 1/2 cup eggplant slices
  • 4-5 curry leaves
  • a pinch of roasted cumin-chili powder
  • 1/2 tsp sugar
  • 1 tsp oil 
  • salt to taste
  • 1 tsp gelatin
  • 1/4 cup fresh cream
  • 1/2 cup hung curd


Preparation - Soak each teaspoon of gelatin with about 3 tbsp of water in three separate bowls. Once it swells up, place the bowls in a saucepan of hot water and stir them to dissolve completely.

Cooking -

For the Palak Paneer Panna Cotta -

Blanch the baby spinach leaves.

Heat a little butter in a wok. Add the onions and garlic. Fry till onion turns translucent.

Take the blanched spinach, garam masala, fried onion and garlic, and the paneer cube in a liquidizer jar.  Blend well. Then add the liquid gelatin and blend again.

Around the same time, simmer the fresh cream for about 5-7 mins in a thick bottomed saucepan. Season with salt and remove from the flame. Add the pureed mixture to the cream and beat lightly to mix evenly.

Pour into moulds/ramekins/glasses. Put inside the fridge for 30-40 mins to chill. Remove just before serving.
























For the Pumpkin Erissery Panna Cotta -

Heat the oil in a wok. Add the curry leaves and let them turn brown. Remove and keep aside.

Add the garlic and shallots . Fry lightly. Next add the pumpkin cubes along with the cumin and red chili powder.

Add a little water, salt to taste and cover with a lid. Once the pumpkin is cooked through, remove from the flame.

Blend the pumpkin along with the liquid gelatin.

Around the same time, simmer the fresh cream and the thick coconut milk for about 5-7 mins in a thick bottomed saucepan. Season with salt and remove from the flame. Add the pumpkin mixture to the cream and beat lightly to mix evenly.

Pour into moulds/ramekins/glasses. Put inside the fridge for 30-40 mins to chill. Remove just before serving.




















For the Dahi Baigana Panna Cotta -

Heat a little oil in a pan. Add the curry leaves and remove after 30 seconds. Add the eggplant slices along with a little salt. Cook till lightly browned on both sides.

Once the eggplant has cooled down, blend it along with the hung curd, roasted cumin-chili powder, liquid gelatin and salt.

Around the same time, simmer the fresh cream for about 5-7 mins in a thick bottomed saucepan. Season with salt and sugar. Remove from the flame. Add the eggplant and curd mixture to the cream and beat lightly to mix evenly.

Pour into moulds/ramekins/glasses. Put inside the fridge for 30-40 mins to chill. Remove just before serving.























Garnish as per the images or use your own imagination.























Note - This tastes best when served on the same day. The flavors tend to change after a day or two.

And here are the fabulous recipes shared by my friends -





















Parinaaz's Rice Paper Rolls


and






















Saswati's Tiranga Rabri Mousse


Happy Fooding around on this Independence Day !!! 

Comments

  1. Pleajj make dahi baingan for me. I loweee

    ReplyDelete
  2. Awesome share Sweta...very innovative.

    ReplyDelete
  3. savoury panna cotta--- an innovative preparation.

    ReplyDelete
  4. Will definitely try some of these even though i am not much of a foodie

    ReplyDelete
    Replies
    1. You wil definitely like it if you love to play around with food :) !! Thanks for dropping by

      Delete

Post a Comment

Popular Posts