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I adore this classic Italian dessert. I tasted this once and am in love with this. Mocha Cannoli is a deep fried tube shaped pastry shell stuffed with the mixture of ricotta cheese and sugar and dipped in nuts. Who won’t like these!! I am not a big fan of deep frying, so I was trying to bake cannoli pastry shell for a while. Finally after several tries here is the perfected recipe!

Ingredients:

For the pastry:

1 cup all purpose flour

1/4 cup whole wheat flour

pinch of salt

1 and 1/4 tea spoon baking powder

2 tb spoons sugar

1 and 1/2 tb spoon cold butter

2 tb spoons sour cream

1/4 cup cold water

For the filling ( Mocha):

1/3 cup heavy whipping cream

2 tb spoons sugar

1 tea spoon instant coffee powder

1 tb spoon warm water

2-3 tb spoons grated dark chocolate

mini semi-sweet chocolate chips and chopped hazelnuts to decorate.

Method

For the pastry, add the flours,salt ,sugar,baking powder in a food processor and pulse a few times.

Add cold butter and sour cream and pulse again for a minute. After a minute, keeping the food processor running, add water slowly to incorporate everything into a ball.

Once mixture starts to come together, stop pulsing. Remove from food processor, knead the mixture a few times to form a ball, wrap in a plastic wrap and chill for at least half an hour.

You get Cannoli forms in the market that you can use or else you can do what I did. Tightly roll the heavy duty foil into a cylinder shape and use that as a cannoli form.

Divide the chilled dough into 20 small balls. Roll each ball to make a thin circle.Wrap this rolled dough around the oiled/buttered ‘cannoli form’ and set aside. Make the rest of cannoli.

Preheat the oven to 350F. Place cannoli onto a baking sheet and bake for 10 minutes. Remove from the oven after 10 minutes and remove the half baked pastry shell carefully from the form. It comes off very easily.

Bake for another 10 minutes or until golden brown. Cool to room temperature before stuffing them. These empty shells can last up to 2 days at room temperature.

To make the stuffing, dissolve a teaspoon instant coffee powder in a tablespoon warm water and set aside to cool it down.

Whip the cream with sugar and the dissolved coffee until firm peaks. Add ricotta cheese and whip again. Add grated chocolate and mix.

Fill the piping bag with the mixture and stuff the cannoli shells from both ends.

Dip the stuffed shells into mini chocolate chips and hazelnuts and chill for half an hour so that the filling hardens a little. They are ready to serve!

Additional Notes:

Stuffed cannoli will stay crunchy for 3-4 hours. After that it turns soggy.

This recipe (stuffing only) is just a guideline.You can add any flavor combination that you like.

Batata Vada also known as aloo bonda, deep fried savory appetizer made with spicy potato mix. When they are serve hot they are crispy outside and soft inside. This is a very popular street food in Mumbai.

Serves 3

Batata Vada - Bhonda (Fried Potato Dumplings) Recipe by ManjulaIngredients:

3 medium potatoes boiled peeled and roughly chopped (this will make 2 cups of chopped potatoes)

1 tablespoon oil

1/2 teaspoon black mustard seeds (rai)

7-10 curry leaves chopped, optional

1/4 teaspoon turmeric (haldi)

1 tablespoon finely chopped ginger

1 green chili finely chopped adjust to taste

2 tablespoons chopped cilantro (hara dhania)

1/2 teaspoon salt adjust to taste

For Batter

1/2 cup besan, gram flour (available in Indian grocery stores)

1 tablespoon rice flour

1/8 teaspoon asafetida (hing)

1/4 teaspoon baking soda

1/4 teaspoon red pepper

1/2 teaspoon salt adjust to taste

About 1/4 cup of water

Oil to fry

Method

Batter

In a bowl mix besan, rice flour, salt, asafetida, pepper, and baking powder. Add water slowly to make a thick and smooth batter. Set aside.

Vada

Heat oil in a frying pan on medium heat moderately.

Add mustard seeds as the seeds crack add curry leaves, (curry leaves splatters) potatoes, ginger, green chili, turmeric, and salt.

Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.

Let the potato mix cool off, divide them into about 12 pieces and make them into smooth round ball, they will be little smaller then golf ball.

Heat about 1”of oil in a frying pan on medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.

Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.

Turn them occasionally. Fry the batata vadas until all sides are golden-brown.

Batata vadas will take about four minutes to cook.

Serve them hot with cilantro chutney.

Variations

Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.