“It doesn’t matter where you’re from – or how you feel.
There’s always peace in a strong cup of coffee.”

Gabriel Bá

Coffee White Chocolate Panna Cotta Coffee White Chocolate Panna Cotta, time for an indulgent dessert that screams coffee! It’s been a busy few days, or maybe weeks. A lot happening on every possible front which barely leaves me time to blog. Sometimes I fall into a guilt trap for starving the poor hungry PAB, so I figured the sweet coffee indulgence should be a nice way to offload my guilt. This dessert rocked, the flavours of local Bru shone through, the taste nice and mature after an overnight chill! For those who know me, coffee is my first choice in dessert. Coffee in desserts @ PABOf course it’s another matter that I was in Bangalore a couple of days ago styling tea for a shoot; tea that was almost too pretty to brew!!

Rose Mist Summer Darjeeling White Tea ...almost to pretty to brewPanna cotta has been in the news at home of late for all sorts of reasons. Good because this was an experiment that rocked, and one that I have made several times over. Made it most recently for my friends from the Swiss Made Grand Tour crew who visited last week. Bad because it was part of a plagiarism row that hit our small local food bloggers community. A similar panna cotta recipe, Espresso Panna Cotta,  from PAB was one of many to be ‘copy pasted‘ verbatim! We live and learn, and hopefully ‘the copiers’ will too!

Espresso Panna Cotta

Coffee white chocolate panna cottaMoving on, it’s also a panna cotta coz I’m happy; happy about a media mention that The Asian Entrepreneur carried about me yesterday. It was quite a fun interview and I am eternally grateful to them for offering me such a wonderful platform.

Interview with Asian EntrepreneurThis calls for a cuppa coffee!!

[print_this]Recipe: Coffee White Chocolate Panna Cotta
your picture

Summary: Indulgent, indulgent, indulgent. If you are a coffee lover, then this Coffee White Chocolate Panna Cotta is the dessert with you. The addition of good quality white chocolate adds depth and body to the dessert. Serves 6

Prep Time: 5 minutes
Total Time: 20 minutes {plus chilling time}

  • 65g good quality white couverture chocolate, chopped
  • 400ml  single cream {Amul low fat}
  • 100g brown sugar
  • 2tbsp instant coffee {Bru}
  • 100ml warm milk
  • 2tsp gelatin


  1. Sprinkle the gelatin over the warm milk and leave to soften.
  2. Meanwhile, put the white chocolate, cream, brown sugar and coffee into a heavy bottom pan, and simmer over gentle heat.
  3. Stir the cream mixture and take off heat when small bubbles begin to appear around the edges at the bottom. Stir in the gelatin mix. Taste and adjust sugar if desired.
  4. Allow to cool until lukewarm, then pass through sieve and pour into serving glasses/bowls.
  5. Chill for at last 6-8 hours, better overnight.

Note: Top with a dark chocolate ganache for added indulgence. Or skip the coffee and add any flavour you like, then top with seasonal fruit or a fruit coulis.

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

“I’m not a vegetarian! I’m a dessertarian!”
Bill Watterson

Kokum Coconut Milk Panna Cotta Kokum Coconut Milk Panna Cotta … as if the Italian version of the panna cotta wasn’t delicious enough, the coconut milk version is glass scraping good too. So when the very sweet Ajit posted about a kokum cooler on FB, I was instantly on his case. “Want Want Want”, I said {read pleaded}. The fine, ever obliging and efficient man that he is, ensured that I had a ‘kokum’ package in my hands a few days later. It was a 100 watt smile on my face I tell you!

Four Seasons Vineyards, Baramati, Pune, India 26

Four Seasons Vineyards, Baramati, Pune, India Ever since we had the sol kadi {top left corner, and just above} at Baramati on the wine fam trip to Four Seasons Winery a couple of years ago,  kokum has had me smitten. Must be a taste bud thingy. I might bake and make a load of sweet stuff, but my heart belongs to savoury. Piquant, tangy, sharp, citric … flavours that make my mouth water. Add garlic, astoefetida, sumac, phalsa berries, raw tamarind to the list and you just might hear my heart sing out loud.Kokum Coconut Milk Panna Cotta Kokum or Garcinia Indica  is indigenous to the Western Ghats region of India located along the western coast of the country. It is used as a staple souring agent typically in Goan cuisine and some parts of Maharashtra and Karnataka. Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Goa and Konkan region.

So you can imagine my happiness when the package with kokum arrived. With it, a sweet hand written note from the A of A & N, a blog that I first connected with several years ago. At the time A & N were in the US, and regaled their audience with tales of getting flood waters in their home, food and a lot more. The they came back to India, and we reconnected. A and me exchanged notes over ingredients, oohed and aahed over experiments with 100% whole wheat bread, and a lot more…

Whole Wheat BreadThe N of course is the sweetest thing to walk the earth… joyful, exuberant and uber talented. She works with of my most fave online furniture stores Urban Ladder. Anyway, to cut a long story short, A in his note said “I’m sure you’ll work your magic and turn it into something wonderful. Looking forward!” The pressure that didn’t allow me to make just a simple cooler. I wanted to make something to embrace sweet & savoury for summer….

Kokum Coconut Milk Panna CottaI knew it was panna cotta. To tie in the coastal flavours from where kokum is born, it was going to be a coconut milk panna cotta. Vanilla bean because I love it so, and it flavours the panna cotta gently.  More flavours because I have bunches of lemon grass growing outside, and a box of kaffir lime leaves in my freeze. The pairing was beautiful. The basic panna cotta pairs well with most fruit …. so think strawberries, cherries, blueberries, mango, blackberries…

[print_this]Recipe: Kokum Coconut Milk Panna Cotta
your picture

Summary: Kokum Coconut Milk Panna Cotta … gentle, tropical, flavourful, this panna cotta gone light comes alive with the zing of kokum. The pairing is beautiful. The basic panna cotta pairs well with most fruit …. so think strawberries, cherries, blueberries, mango, blackberries if you can’t find kokum. Serves 6

Prep Time: 5 minutes
Total Time: 30 minutes {plus chilling}

  • Coconut Milk Vanilla Panna Cotta
  • 400ml coconut milk
  • 200ml single cream {Amul 25%}
  • 3/4 tbsp gelatin
  • 1/2 vanilla bean, scraped
  • 1 stalk of lemon grass, bruised
  • 2-3 kaffir lime leaves, bruised
  • 75-100g raw sugar {as per taste}
  • Kokum White Chocolate Ganache
  • 80g white chocolate
  • 25g single cream
  • 25g kokum concentrate {recipe follows}
  • Kokum concentrate {makes enough for a jugful of kokum cooler. Can be made a day or two in advance}
  • 12-15 kokum halves soaked for an hour in 250ml hot water
  • 200g raw sugar
  • Pinch of Himalayan pink salt

White chocolate shavings or coconut chips, fresh mint to garnish


  1. Kokum concentrate
  2. Run the soaked kokum halves, sugar and salt in a blender to get a smooth concentrate. Pass through a sieve if you like.
  3. Store covered in a glass/non reactive container in the fridge , covered, for 4-5 days.
  4. Coconut Milk Vanilla Panna Cotta
  5. Warm 75ml coconut milk in a small bowl, and sprinkle the gelatin over to allow it to soften. Leave to stand.
  6. Place remaining coconut milk, cream, scraped vanilla bean, sugar, bruised lemon grass and kaffir lime leaves in a heavy bottom pan, and bring to a simmering boil. Turn off heat, add the bloomed gelatin and stir in well to mix.
  7. Allow to cool while the flavours seep in.
  8. One it has cooled down, strain and pour into serving bowls/glasses, leave to set for 3-4 hours.
  9. Kokum White Chocolate Ganache
  10. Pace white chocolate and cream in a heat proof bowl and microwave for 30 seconds to a minute until the chocolate has almost melted. Stir until smooth, then stir in the kokum concentrate. Add more concentrate if you like.
  11. Spoon the concentrate over the set panna cotta, drizzle some .extra concentrate over if you like.
  12. Garnish with white chocolate curls, coconut chips and fresh mint.


Don’t miss a post
Also find me on The Rabid Baker, The Times of India

“Barbecue should be made as simple as possible, but not simpler.”
Albert Einstein

Grill In with herby Italian chicken Summer’s here and with it fun, healthier and lighter food. Did I forget the D word? Delicious too! There’s been quite a shift in the way I look at food, develop recipes, serve it up etc. The grains have gone whole, the sugars are less refined, usually natural or brown, and the oils are cold pressed or then clarified butter. Natural homemade white butter too. If you look at things, it’s actually a lifestyle change, teenie step by step, and it’s interesting to see how things can change bit by bit.

Eat healthyWith developing healthy and tasty recipes for Fit Foodie, to drinking more water, upping the protein and walking the extra mile with the GOQii campaign, this year couldn’t have begun on a better note. It isn’t about losing weight and the eternal calorie count. I’ve learnt as time goes by that holistic is better, that lifestyles are better when balanced, that changes don’t happen overnight.

Baby mustard greens stir fryAll this aligns with my food philosophy, being a locavore and eating seasonal. With the temperature rising, I thought I’d buy a sandwich grill. Online browsing is the best option for housebound me these days as I have work going on at home. landing up at the recently launched Home Store section of one of my favourite haunts, I was blown away by the choice.

Outdoor grill, FlipkartSO MUCH CHOICE! I almost forgot what I had landed up for…. my imagination took flight. Beginning from singular thoughts of a sandwich press, the boundaries expanded and how! I shifted gears and knew I now wanted a grilling something. Oh yes, good thought now that I was also cutting back carbs. I wanted a grill! So I set off and OH DEAR! Faced with more choice, online shopping has never been better. My search for grills threw up more temptation by way of the header ‘Barbeque & Grills’. Such fun. The prices are quite reasonable too from under Rs 1000 to about Rs 5000, I found enough choice for my kitchen and home. I have never seen so many colours too.

enamelware charcoal grill, flipkart So it was definitely this I zeroed in on an enamelware charcoal grill. Such a compact fun design, with the option of no legs {counter top}, half stand or stand on wheels, couldn’t have asked for more. Time to toss coins. Which colour? Red blue, green, white, yellow, black? Good heavens! Asked the lad at home because I oscillated between black and red. White he said with conviction, so white it was!Grill In with herby Italian chicken

An outdoor grill in summer is fun, fun, fun. This one is so convenient to use and compact too. The store {can mention Flipkart} is very prompt with updates and delivers expertly. Unpacking it, I loved the packaging and the thought behind the product. Such fun… I ave myself a pat on the back for such a great choice!

Grill In with herby Italian chicken
So here we go. A simple herby lime barbeque chicken to inaugurate my latest online indulgence. You must go and check out the range available. There are some great discounts available that you possibly won’t find in store. Oh, and don’t forget to tell me what you went looking for, and what you eventually bought. Were you strong willed, or weak willed distracted like me, hopping from one page to another, spoilt for choice?

Grill In with herby Italian chicken And I bought another something. You know my love for stoneware and black Manipur pottery. I was pleasantly surprised to see quite an extensive range of this online. To add to my collection, I bought this beautiful flat rectangular serving dish. Was a perfect fit to serve the skewers on. They’ve got an enviable range. For those who cannot make it to Dilli Haat, this is the place to go.

[print_this]Recipe: Herby Lime Grilled Chicken
your picture

Summary: A simple herby Italian chicken which is bursting with tangy, fresh flavour. The smokiness from grilling adds special earthiness to the flavours. Use the same marinade for cottage cheese, or maybe button mushrooms. The cooking time will reduce the same.

Prep Time: 15 minutes
Total Time: 40 minutes

  • 500g boneless chicken thighs, cut into 1 1/2″ pieces
  • 1/4 cup extra virgin olive oil
  • 8 cloves garlic, minced
  • Juice of 1 large lime
  • 1/2 tsp red chili flakes
  • 1 tbsp dried Italian herbs
  • 1 tbsp Ranch buttermilk dressing {optional}
  • 2 tbsp fresh oregano
  • Salt to taste
  • Bell peppers and onions


  1. In a large bowl, whisk together marinade ingredients. Stir in chicken pieces and mix well. Leave to marinade for 2 hours, or better, overnight.
  2. Skewer chicken pieces alternatively with bell peppers and onions.
  3. Fire up the grill. Grill for 7-8 minutes approx each side, as per manufacturer instructions.
  4. Serve hot with a salad on the side.


Don’t miss a post
Also find me on The Rabid Baker, The Times of India

%d bloggers like this: