- Ingredients Of Mango and Coconut Pannacotta
- 1 Cup ripe mango pulp
- 1 cup coconut milk
- 1 cup fresh cream
- 1 1/2 tbsp vegetarian gelatin
- 1/3 cup + 2 Tbsp castor sugar
- Few drops of vanilla essence
- 1 ripe mango, peeled
- for garnishing Fresh mint leaves

   How to Make Mango and Coconut Pannacotta
- Take gelatin in a bowl.
- Add 1 tbsp hot water, mix well and let it dissolve completely.
- Heat cream in a deep non-stick pan.
- Add castor sugar and vanilla essence, mix well.
- Bring to a boil.
- Add half the gelatin to mango pulp and remaining to the coconut milk, mix well.
- Add half the cooked cream to mango pulp and remaining to coconut milk, mix well.
- Spread a layer of mango cream into a short glass and refrigerate for 1/2 hour or till set.
- Spread a layer of coconut cream over the mango cream layer and refrigerate for 1/2 hour or till set.
- Repeat both layers once more after each layer sets properly.
- Cut mango into small dices.
- Top pannacotta with mango dices.
- Garnish with mint leaves and serve chilled.
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Mini chocolate cake tartlets

Mini chocolate cake tartlets


For the tart shells:

100 g butter

150 g flour

50 g powdered sugar

For the cake:

50 g soft butter

100 g ondensed milk

½ cup flour

2 tbsp cocoa powder

½ tsp baking powder

¼ tsp baking soda

Chocolate ganache and nuts to top


For the shells, in a bowl, beat together butter and powdered sugar till smooth. Add the flour and combine to form a dough.

Wrap in a cling film and chill for 30-45 minutes.

Line tart shells with the dough and prick. Bake in a pre-heated oven for 15 minutes.

In another bowl, mix butter and condensed milk. Add flour, cocoa powder, baking powder and baking soda.

Pour a spoonful of batter in the half-baked shells. Bake again for 12 minutes.

Cool and top with ganache and toasted nuts.
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4 cups of any shape pasta penne, fusilli, bow etc (pressure cook, 2 whistles, open when cool)
6 tomatoes (put in boiling hot water, take off gas, leave covered for 5 minutes and peel of the skin)
The paste of 1 medium size onion
The paste of 6-8 big cloves (or to taste)
1 tspn of chili flakes
½ tspn of oregano
A pinch of sugar
2-3 tbspns of tomato ketchup
4-5 tbspns of fresh cream
A little pepper powder to taste
Salt to taste
4-5 tbspns of Olive oil (A must)
Heat the olive oil in a pan don’t let it become too hot add the onion / garlic paste. Fry for a few minutes add chilli flakes and oregano fry for a minute.Add the pulp of the tomatoes without the skin, cook until it is a nice paste. Add tomato ketchup, salt, sugar and pepper, cook until the oil floats on top.Add the cream. Please taste and add whatever is less.
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60 g yoghurt

75 g jaggery sugar

1 tsp vanilla essence

75 g good quality dark chocolate

30 g olive oil

30 g butter

100 g whole wheat flour ( aata)

1/2 tsp baking powder

1 tbsp cocoa powder

1/4 cup chopped walnuts


In a bowl, mix together the yoghurt and jaggery sugar with vanilla essence.

In another bowl, add the chopped dark chocolate with olive and butter. Microwave for 1 minute till chocolate starts melting.

Mix till the chocolate and fat is well mixed into a sauce.

Add the chocolate-butter mix to the yoghurt mix.

Mix well and sift in the dry ingredients.

Stir in the walnuts and pour in a lined baking tin. This makes 4-6 brownies.

Bake in a pre heated 180 degree oven for 20 minutes or till done.

Nirupama's Sugar Bites: Videos