Vanilla Pannacotta with Mango Sauce Daring BakersChallenge February 2011



This Months Daring Bakers was hosted by Mallory from A Sofa in the Kitchen.
We had to make Florentine Cookies, which I din't do. Can you imagine me beeing lazy for baking and that is what exactly happend I was lazy for baking, especialy cookies.....
Actually to be honese I was going to Skip all together the DB challenge this month but few days back I thoguht why not do it.
As we all love here pannacotta and I have made few of them hereI serve the pannacotta with mangoe sauce.

Ingredients

1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt

Directions:
1.Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.

2.Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).

3.Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.

4.Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.

5.Refrigerate at least 6 hours or overnight. Add garnishes and serve.



Chicken Vindaloo



Vindaloo is a Indian Curry from the regeion of Goa.
The name Vindaloo is derived from the Portuguese    dish  " Carne de Vinha d' Alhos" , which is a dish of meat, usually pork, with wine and garlic.
The dish was originally modified in   Mumbai by the substitution of vinegar for the wine, and the addition of red Kashmir chillies (not as spicy but abundant in colour).
The dish evolved into the vindaloo curry in Goa , with the addition of plentiful amounts of traditional spice and using palm vinegar instead of red wine.
Ofcoure now they make this curry with all kinds of meat.

And I have used Chicken.
I think if you are live in India or more in Goa you can get hold of the permade Spice paste.
I have used premade spice mix which is available here in Bottles which is improted from UK, but have to say this is not good at all if you compare the premade spice paste I used.
Ofcourse as I was lucky to get from Goa itself.
I had mentioned in one of my earlier post here that hubby had gone to Goa and Aparna of  My Diverse Kitchen had send me goodies and one of the things she send was this spice paste.



So here goes the recipie.
500 gm Chicken cubed Iused the recipe on the packet with a bit according to my taste)
3 oniones finley chopped ( I made a puree)
4 tsp of vindaloo spice paste
2 tomatoes chopped
1 tsp of Kashmiri chillie powder.
2 potatoes boiled and cube
3 tbsp of oil
1 tsp sugar
1 tsp Vinegar
Salt to taste.
Directions.
Heat the oil in a pan and fry the onione puree till golden brown, add the chopped tomatoes, the Vindaloo Masala paste, chillie powder followed by the chiciken pieces and salt.
Fry all of the for few minutes, then add a bit of water and cook till the chicken is almost done.
Add the cooked potatoes and cook for futher few minutes add the tsp of vinegar , stir well and serve with hot plain rice.