Innovative desserts with a desi touch

CHAI PANNA COTTA

Tea-based dishes and desserts are trending now. I have been working on some interesting tea-infused recipes with Karma Kettle, a Calcutta-based gourmet tea company. This is a delicate Earl Grey panna cotta, but you could do the same with regular black tea or a masala chai mix.

Ingredients:

• 2 cups fresh cream
• 1 cup milk
• 1tbsp gelatin powder
• 2tbsp water
• ½ cup sugar
• ¼ cup Earl Grey tea leaves

Method:

• Boil the cream and milk with the loose tea leaves. Take off heat. Cover and cool till the mix is infused well.
• Strain and press down on the tea leaves in the sieve to get all the flavour out.
• Bloom the gelatin in a small bowl with the water.
• Heat the tea cream mix on a low flame. Add sugar and gelatin and stir till dissolved. Do not let the mix come to a boil.
• Take off heat and cool outside. Pour in glasses or ramekins.
• Refrigerate for 4-5 hours till set.
• Garnish with chocolate shavings, nuts, caramel or as you like.

BANANA BERRY MUFFINS (EGGLESS)

This is a lovely moist muffin with the goodness of bananas and blueberries. You can omit the berries and stick to simple banana nut muffins. These little cakes might be a more kid-friendly mishti to hand out in your neighbourhood.

Ingredients:

• ¾ cup whole wheat flour
• ¾ cup oats flour (pulse oats in a blender and sieve it)
• ¾ cup milk
• 2 ripe bananas, mashed
• 1tsp vanilla extract
• ½tsp baking soda
• 1½tsp baking powder
• 4tbsp brown sugar
• ¼ cup butter (room temperature)
• ½cup blueberries, fresh or frozen
• Almonds, finely chopped

Method:

• Preheat the oven to 180°C.
• In a bowl, sieve together oat flour, whole wheat flour, baking powder and baking soda and set aside.
• In another bowl, beat together butter and sugar. Add in the mashed banana and vanilla. Mix well.
• Add in the dry ingredients, alternating it with some milk. Do not overmix the batter. Just fold it all in.
• Add blueberries or almonds if using. Save some to top the muffins
• Grease your muffin tins with some butter or insert liners. Fill with the batter up to ¾ capacity. Decorate with some blueberries or almonds on top.
• Bake them in a pre-heated oven for about 20 minutes at 180°C.
• Allow to cool before serving.

HEALTHY CARROT BREAD

This reminds me of gajar ka halwa, without the ghee. I love the flavour of cooked carrots and cinnamon in a cake and this is a family favourite made with the goodness of whole wheat flour and honey. Feel free to add things like oats, sunflower seeds, raisins or dry cranberries. You could add a scoop of ice cream with a slice of warm cake to turn it into a gourmet dessert!

Ingredients:

• 1.5 cups carrots, grated
• ½ cup olive oil
• ½ cup honey
• 2 eggs, beaten
• 1tsp vanilla extract
• 1.5 cups whole wheat flour
• ½tsp baking soda
• ½tsp baking powder
• ½tsp salt
• 1tsp cinnamon
• ½ cup walnuts, chopped
• ½ cup raisins (optional)

Method:

• Preheat the oven to 180°C.
• Grease your loaf tin with some olive oil
• Beat together the oil and honey.
• Add the beaten eggs, vanilla and carrots.
• Mix the dry ingredients (except the nuts) together and add to the carrot mixture.
• Add nuts and raisins (if using).
• Spoon batter into a greased pan and bake for about 45 minutes in the lower rack of your oven.
• Your bread is done when well browned on top. Insert a knife to check that it is cooked right through.

COCONUT ICE CREAM

This is my take on the narkol sandesh. Being an ice cream chef, I have always enjoyed taking inspiration from Indian flavours and replicating them in gourmet ice cream. Made with fresh grated coconut and without a machine, this recipe is very easy and quick and will definitely wow your guests.

Ingredients:

• 200g condensed milk (½ can)
• 1 cup non-sweetened whipping cream
• 200ml coconut milk
• ½ cup fresh grated coconut

Method:

• Chill cream in the fridge. Whip the cream till you have soft peaks.
• Combine the coconut milk and condensed milk. Increase the proportion of condensed milk if you want it sweeter.
• Toast the desiccated coconut on low heat in a pan or oven. Allow to cool completely.
• Mix the coconut into the ice cream mix.
• Pour the mix into a loaf tin/cake tin and freeze for at least three hours.

Natasha Celmi is a culinary specialist, food stylist and photographer, currently based in Bangalore.

It’s that time of the year when the festive spirit is in the air and everyone is getting set for Durga Puja. I love how Calcutta transforms itself during this time. I have spent many years feeding people lots of ice cream and desserts and being a part of all the merrymaking. I truly miss it now that I no longer live in the city.

Indulging in good food and specially sweets is an integral part of any Indian festival. However, when a festival becomes a week-long celebration, it adds up to a lot of indulgence and calories. Eating out excessively does tend to be harsh on your body.

For me, the way to anyone’s heart is through the stomach and there is nothing more rewarding than cooking a meal for your loved ones and bonding over that. Homemade mishti can get you lots of brownie points. While the traditional mishti is always there, it is the Western desserts that appeal more to the younger generation. Get creative by blending in the best of both to make some innovative desserts with a desi touch and you will be a star.

We all love our mishti doi, but it’s always nice to spruce it up a bit. Who doesn’t like change? I often make a fruit parfait in a glass with layers of broken cake, mishti doi and fresh fruits. If you want to be healthier, you could use plain yogurt sweetened with a drizzle of honey or fresh fruit puree.

Assemble your dessert as in the picture below. Cling wrap and refrigerate. You have a ready-to-serve dessert when guests drop by. You could make smaller portions in little shot glasses or elegant bowls too.

If you are one of those health buffs who prefer to avoid white flour (maida), processed sugar and other such stuff, there are plenty of healthy desserts and cakes you can indulge in without breaking your routine.

My little one has a sweet tooth and I end up baking all these healthy goodies for him which are low in sugar and free of preservatives and artificial add-ons. In fact, as the Pujas are also about school holidays and the kids are at home, baking is a great way to keep those little hands and minds busy.

I hope I have inspired you to get cracking and bring out the dessert chef in you. Sometimes the simplest of dishes taste the best. I wish you a happy and healthy Puja!