Chocolate Mousse

Ingredients

150 grams mini marshmallows

50 grams soft butter

250 grams good dark chocolate,chopped

60 ml hot water

280 ml whipping cream

1 teaspoon vanilla extract

                          

Method

• Melt the marshmallows,butter,chocolate and hot water in a saucepan on medium flame.Stir in between.
• Once the mixture is melted completely, turn off the flame and keep  aside.
• Meanwhile,whip the whipping cream and vanilla extract until thick with the help of an electric beater.
• Fold the whipping cream into the cooling chocolate mixture until smooth.
• Pour into glasses or ramekins and refrigerate for few hours.

Recipe source:Nigella Lawson

Prawns tomato roast

Ingredients
500 gms prawns, cleaned and deveined
a handful of shallots, sliced
1 Tbsp ginger-garlic paste
1 large tomato chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp kashmiri chilli powder
lots of curry leaves
 3-4 Tbsp coconut oil
salt to taste

Method

• Marinate the prawns with turmeric powder, chilli powder and salt.
• In about 3 Tbsp of coconut oil saute the sliced shallots. Once it starts turning golden brown add the ginger-garlic paste and fry well until the raw smell is gone.
• Add the kashmiri chilli powder and fry for a minute more.
• Now add the tomatoes and mix well. Cover and cook for few minutes until the tomatoes turn mushy.
• Once the tomatoes are fully mashed and oil layer starts to show from the sides, tip in the prawns. Mix well.
• Add some curry leaves and let the prawns get cooked in the tomato gravy(don't add water, the prawns should get cooked in the juice of the tomatoes).
• Fry well until the prawns are cooked, dark in colour and coated with the tomato masala.
• Remove from heat and add some more curry leaves and drizzle 1 Tbsp of coconut oil on top and serve hot.

Mushroom Mappas

Ingredients
10-12 mushrooms(any kind can be used)
1 large onion, sliced thin
1 inch ginger piece, sliced into sticks
3-4 garlic cloves, sliced
2 green chillies, slit
1/4 tsp turmeric powder
1 tsp chilli powder(use less if you don't want it very spicy)
2 tsp coriander powder
3/4 cup water
3/4 cup thick coconut milk
curry leaves, few
salt
3 Tbsp coconut oil
2-3 shallots/cherulli, sliced
1/2 tsp mustard seeds
1/4 tsp fennel/saunf/perumjeerakam powder

Method

• Slice the mushrooms and keep aside
• Heat 2 Tbsp oil in a wok. Add the sliced onion, garlic, ginger, green chillies and curry leaves. Saute until the onion turns light brown in colour.
• Reduce the flame and add the turmeric powder, chilli powder and coriander powder. Mix well and fry for 2-3 minutes on a low flame.
• Add the sliced mushrooms, salt and mix well. Fry for 2 minutes and then add the water.
• Mix well, cover and cook on a medium flame until the mushrooms get cooked.
• Once the mushrooms are cooked, add the thick coconut milk and mix well. Heat for 2-3 minutes and then remove from heat.
• In a separate pan, heat the remaining 1 Tbsp oil. Add the mustard seeds. Once they start to splutter, add the sliced shallots and few curry leaves.
• Fry until the shallots turn golden brown. Add the fennel powder and fry for a second more(A beautiful aroma comes at this step). Pour this seasoning over the mushroom curry and cover immediately.
• Let it stand for 10 minutes before serving. Mix well and serve.

*Don't skip the addition of the fennel powder, as this ingredient gives a beautiful taste to the dish.

Strawberry Mousse

Ingredients
1 cup strawberries,chopped
8 tablespoon sugar
5 tablespoon water
1 teaspoon unflavoured gelatin
A pinch of salt
2 large egg whites
1/4 teaspoon vanilla extract
1/2 cup heavy cream

 Method

•  In a bowl  add strawberries and 1 tablespoon sugar and toss gently.
• Process in a food processor until smooth.
• Pour 2 tablespoon water in a large bowl,sprinkle with gelatin and let it stand for 5 minutes.

• Place a saucepan on medium heat and add 6 tablespoon sugar,remaining water and salt .
• Stir well until sugar dissolves and bring to a  boil and cook for about 4 minutes and turn off the flame.
• Add egg whites to gelatin mixture and beat with a hand mixer on high speed until foamy.
• Gradually add 1 tablespoon sugar,beat at high speed until soft peaks form.
• Gradually pour hot sugar syrup into egg white mixture,beating first at medium speed and then at high speed until stiff peaks form.

• Add vanilla extract.
• In a separate bowl add cream and beat at high speed until stiff peaks form.
• Fold 1/4 of egg white mixture into whipped cream then fold the remaining.
• Fold in the strawberry mixture.
• Spoon the mousse into desert glasses and chill for 2 hours or until set.

Butter Cauliflower

All of us are familiar with Butter Chicken,a classic Indian dish, a dish that is being ordered since ages when you visit a restaurant. A dish that is relished by almost all in a family. Switching to a vegetarian note, the ordered dish is mostly Butter Paneer , otherwise known as Paneer Makhani. The dish mainly revolves around the basic makhani gravy and the main ingredient added can vary. The makhani sauce again has many versions. I have posted the recipe of Paneer Makhani earlier and that was made in a diffferent way. What basically calls for the makhani is a tomato based gravy which has the richness of cream/cashews and of course butter. Here I have added cauliflower to the makhani gravy and made another member of the Makhani family- Cauliflower Makhani or Gobhi Makhani or Butter Cauliflower. Must admit that it is a rich curry in every sense, but the taste too is truly rich. A must try dish I would say, especially if you have some guests coming up, serve this with some nan/jeera rice/pulao or any Indian bread.

Ingredients

1 cup cauliflower florets

2 onions, chopped roughly

3-4 tomatoes, chopped roughly

2 tsp kashmiri chilli powder

1 Tbsp fresh ginger-garlic paste

1/4 cup cashew nuts

1 tsp honey

2 cinnamon sticks

2 bay leaves

4 black cardamom

2 cloves

1 tsp turmeric powder

1-2 cups of water

1/4 cup corn flour

1/2 tsp freshly ground pepper

salt to taste

oil for deep frying

1 Tbsp butter

1 Tbsp kasoori methi

1/3 cup heavy cream

1 Tbsp chopped coriander leaves for garnish

Method

• Wash the cauliflower florets well. Rub turmeric powder and salt to the florets and steam them for about 10-15 minutes(until the florets are partially cooked)
• Make a paste with the corn flour, pepper and salt by adding little water.
• Rub the steamed florets with the cornflour paste and deep fry in oil, in batches on a medium flame until they turn brown and crisp. Remove them with a slotted spoon on to a kitchen towel, to remove the excess oil.

• To prepare the makhani gravy,  heat butter in a pressure cooker.
• Add the onion and fry until they turn translucent.
• Tie the cinnamon sticks, bay leaves, cloves and cardamom in clean muslin cloth.
• Now add the ginger garlic paste(use freshly ground ginger garlic paste and not the store bought one). Saute for a few seconds or until the raw smell goes off. Then add the spices packed muslin cloth bag.
• Now add the chilli powder, tomatoes and cashew nuts. Mix well and fry for a minute.
• Close the cooker with its lid and cook until the cooker gives off 2-3 whistles.
• Switch off the cooker. Once the steam is released on its own, open the cooker and allow the contents to cool well.
• Once cooled blend the mixture well into a smooth paste.

• Heat some oil/butter in a wide pan. Add the ground paste, honey and salt. Saute for a minute.
• Add water to make a gravy. Once it starts to boil and gravy starts to thicken, add the kasoori methi and cream(diluted in little water) and mix well.
• Finally add the fried cauliflower florets. Mix well and serve garnished with chopped coriander leaves and drizzle some fresh cream on top.

Have served it here with some coconut rice, the recipe of which will be upcoming soon.

Baked Corn Rolls

Ingredients

12 bread slices, crusts removed

1 cup boiled sweetcorn

1 potato, boiled and mashed

1 onion chopped fine

2 green chillies, chopped fine

1 tsp ginger paste

1/4 cup fresh coriander leaves, chopped 

1 tsp lemon juice

salt to taste

2 Tbsp oil

Method

• Preheat the oven to 180 degree celsius.
• In a blender, coarsely crush the sweetcorn.
• In a bowl, add the mashed potato, green chillies, ginger paste, fresh coriander, lemon juice, salt and the coarsely ground sweet corn. Mix everything well.
• Heat oil in a pan and saute the onion until light brown in colour. Add the onion to the corn potato mixture and knead everything well.
• Divide the mixture into 12 equal portions and shape each portion into an oval shape roll and set aside.
• Soak the bread slices, one at a time in water for about 1-2 seconds. Squeeze out the water by gently pressing each slice between your palms. Place a potato-corn oval portion at one end of the pressed slice and roll tightly to enclose the mixture completely within the bread slice. Tuck the ends inside to seal the roll.

• Repeat this with the remaining bread slices and potato corn mixture.
• Place the prepared rolls on a greased baking tray. Bake for approximately 12- 15 minutes or until the rolls turn light brown.
• Serve hot with tomato ketchup or green chutney.

Chocolate Peda

Just happened to see this recipe of instant chocolate pedas in Ramya's blog. The recipe sounded so easy and was sure to a be a hit among kids. Exams are going on and so is the hunger pang..something new has to be made on a daily basis for the kids. At the right time came this handy recipe which could be made in no time and the taste was just awesome. Thankyou Ramya for this lovely recipe.Over to the recipe of instant chocolate pedas..

Ingredients

1 cup milk powder

1/2 tin condensed milk

2 tsp unsweetened cocoa powder

a pinch of cardamom powder

2 tsp milk

1 tsp ghee + extra for greasing

chopped nuts for garnishing(here I have used chopped pistachios)

Method

• In a non-stick pan, add the milk powder, cocoa powder, condensed milk and milk. Heat this mixture on low flame, stirring continuously.
• Keep stirring continuously until the mixture starts to thicken and starts leaving the sides of the pan.Initially it may seem a bit watery but slowly it will start thickening. Once it starts sticking to the spatula and seems like a sticky dough, add 1 tsp ghee and mix well.
•  Transfer this dough into a plate greased with ghee.

• Once it cools a bit(so that it can be kneaded with your hands), add the cardamom powder and knead the peda mixture for a few seconds.
• Shape small pedas with the dough and garnish with chopped nuts. 

Red Velvet Pancakes

Pancakes are one breakfast dish that is greatly fancied by my kids. But somehow this is not a thing which has impressed me much and so I have never bothered to try the variations in them. The other day the request popped up for a red velvet pancake, and when the request prolonged for a long time I knew that I had to give it a try and that was how the search for the recipe went and finally ended up making this one. I have to admit the fact that, this pancake did impress me!!! It was really delicious especially with the cream cheese sauce that went along with it. So here's the recipe for the same. 

Ingredients
2 cups all purpose flour
1 Tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
2 large eggs
3/4 cup sugar
1 1/4 cup buttermilk
1/2 cup melted and cooled unsalted butter + extra for coating the griddle
2 tsp red food colouring
1 tsp vanilla extract
1 tsp apple cider vinegar

For the cream cheese sauce
8 Tbsp cream cheese, at room temperature
1/4 cup sour cream
3 Tbsp whole milk
2 Tbsp castor sugar

Method

• Prepare the cream cheese sauce by whisking together all the ingredients mentioned under cream cheese sauce and keep aside.
•  In a bowl, sift the flour, cocoa powder, baking soda, baking powder and salt.
• In another bowl, beat the eggs and sugar until pale yellow. Then add to it the buttermilk, melted butter, food color, vanilla extract and vinegar.
• Add the egg mixture to the flour mixture and fold until well incorporated.

• Heat a griddle or a non-stick skillet. Lightly coat it with melted butter. Pour a laddle full of the batter into the hot skillet. Spread it out lightly if needed.
• Cook until bubbles begin to pop up on the surface of the pancake. This will take approximately 3 minutes.
• Now flip over and cook the other side too(another 1-2 minutes). Remove the pancake and transfer onto a serving plate. Repeat this with the remaining batter.
• While serving drizzle the prepared cream cheese sauce on top of the pancakes.
• You can also drizzle some maple syrup and top with some toasted pecans if you wish to.

Recipe courtesy- www.foodnetwork.com

Bengali style cabbage curry

 Ingredients
2 cups of shredded cabbage
1 potato, diced
2 tomatoes, finely chopped
2 tsp kashmiri chilli powder
1/4 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp sugar
1 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1/2 tsp fennel seeds
1/4 tsp asafoetida powder
1/2 inch cinnamon stick
1 bay leaf
2 cloves
2 whole red chillies
salt
2 Tbsp oil

Method

•  Heat oil in a heavy bottomed pan. Add the mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, cinnamon stick, bay leaf, cloves, whole red chillies and asafoetida. Keep the flame low.
• Once the mustard crackles and the remaining ingredients attain a golden colour, add the shredded cabbage.
• Stir fry on high flame for about 1 minute, then reduce the flame to medium and stir fry for 5 minutes more, so that the cabbage sides of the cabbage shreds turn into a golden brown colour. The cabbage has to get a roasted look.
• Now add the chopped tomatoes and salt. Cover and cook on low flame until the tomatoes get mushy.
• Add the diced potatoes, turmeric powder and chilli powder. Saute for 1 minute, then add 1 glass of water.(The water should be about 1 inch above the vegetables)
• Cover and cook until the potatoes are cooked and the water is almost absorbed. Add 1/2 cup of warm water and mix well.
• Now add the sugar and garam masala powder and cook for 1 minute more. Serve hot.

Paneer & Sprouts Wrap

 A quick lunch pack for school, office etc. A wrap filled with the richness of paneer and crunchiness of the sprouts with an amazing blend of flavours from spiciness of the chillies to the tangy taste of the mango powder and vinegar. Grab, go and have at ease!!!

Ingredients
300gms paneer/cottage cheese, cubed
1/2 cup bean sprouts
2 Tbsp white vinegar
2 green chillies, chopped fine
1/2 tsp garlic paste
1/2 tsp ginger paste
1 onion, sliced
1 small capsicum, sliced into thin strips
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1 teaspoon amchoor/dried mango powder
2 Tbsp oil
salt to taste
4 parathas/chappathis/roomali roti/ tortilla

Method

• Mix the vinegar and the chopped green chillies and keep aside.
• Heat oil in a pan. Add the garlic paste and ginger paste. Fry for half a minute.
• Add the sliced onion and saute for half a minute more.
• Add the sliced capsicum, chilli powder, turmeric powder, mango powder and salt. Mix well.
• Add the paneer cubes and saute over medium heat for two minutes.
• Now add the bean sprouts and saute for a minute more. Remove from heat and keep aside.
• To prepare the wraps, equally divide the paneer and sprouts mixture into four portions.
• Spread each portion over each paratha or roti. Drizzle the vinegar and chilli mix on top and roll the paratha. Secure the roll or wrap with aluminium foil.

There goes a perfect and healthy wrap into a kids lunch pack or even yours. Something that you can grab, go and have at ease:)(Remember to omit the chillies for a kids pack)

Thakkali Muringakka Pulinkari

 Ingredients

2 tomatoes chopped into medium pieces

1 drumstick, cut into 2 inch sticks

15 shallots, sliced

a gooseberry sized tamarind ball, soaked in half a cup of water

To roast and grind

3 Tbsp grated coconut

2 shallots

1/4 tsp fenugreek seeds

few curry leaves

1 tsp chilli powder

1 tsp coriander powder

1/4 tsp garam masala powder

1/4 tsp turmeric powder

For tempering

1/2 tsp mustard seeds

1/4 tsp urid dal

few curry leaves

salt to taste

3 tbsp oil

•  In a pan take two shallots, fenugreek seeds, coconut and curry leaves. Roast this until the coconut turns brown in colour.
• Once cooled grind this along with the chilli powder, coriander powder, garam masala powder and turmeric powder into a fine paste. Keep this aside.
• Now heat 2 tbsp oil in a pan. Add the sliced shallots. Fry until the onions start to turn golden brown.
• Now add the tomatoes and drumstick. Stir fry for 2-3 minutes.
• Then add the grinded masala paste. Saute everything well until the raw smell of the masala goes(approximately 2-3 minutes).
• Squeeze out the tamarind juice into the soaked water. Strain the tamarind juice and add it to the curry.
• Add 1 cup of water and salt too. Allow this to come to a boil.
• Cover and cook for 10 minutes on a medium low flame, until the gravy thickens slightly and the drumsticks get cooked.
• Heat 1tsp oil in a small kadai, Add the mustard seeds. Once they start to crackle add the urid dal and curry leaves. As the urid dal starts to turn into light brown colour, remove the kadai from heat and pour this seasoning over the tomato and drumstick curry. Mix well and serve hot with  steamed rice. 

Carrot & Oats Dosa

Another healthy breakfast option that can be made instantly. This delicious crepe is something that can be made in no time as the hours long fermentation process is not required here.Not only is this an alternative to the regular South Indian  dosas, this is more healthy as well as its key ingredients are oats and carrots.

Ingredients
2 cups oats
1 Tbsp semolina/rava
1 Tbsp wheat flour
1 Tbsp rice flour( 1 Tbsp of idli batter would also be fine)
1 onion
1"piece of ginger
1 medium carrot
3 green chillies
few curry leaves, chopped fine
few coriander leaves, chopped fine
salt
oil

Method

• Coarsely grind the onion, carrot, ginger and green chillies.
• Mix oats, semolina, wheat flour and rice flour together.
• Add the coarsely grinded carrot mix, chopped curry leaves ,coriander leaves and salt to the oats and flour mixture.
• Knead everything until mixed well.
• Add water and mix well until you get a dosa batter consistency.
• Keep this batter aside for 10 minutes.
• Heat a griddle or non- stick dosa tawa.Pour a laddle full of the batter and spread into a thin dosa in a circular motion. 
• Drizzle some oil on the top and sides of the dosa.
• Flip it and cook the other side too until light brown in colour.
• Serve hot with coconut chutney.

Grilled Malaysian Chicken

Ingredients
800 gms boneless chicken, cubed
4 long red chillies
2 green chillies
1 inch ginger , peeled
4 large garlic cloves, peeled
1 tsp coriander powder
1 tsp cinnamon powder
1 Tbsp turmeric powder
1-2 shallots, sliced
2 1/2 cup coconut milk
2 Tbsp oil
2/3 cup light brown sugar
2 Tbsp tamarind paste
salt

Method

• Deseed the chillies and grind them into a smooth paste along with ginger, garlic, coriander powder, cinnamon powder, turmeric powder and shallots.
• Marinate the chicken with half of the prepared paste, little salt and 1/2 cup of coconut milk. Cover and refrigerate for 30 minutes or overnight.
• In a pan,heat oil and saute the remaining paste on a medium heat for about two minutes.
• Stir in the remaining coconut milk, sugar and tamarind paste. Season with salt.
• Bring the sauce to a boil and let it simmer for about 3 minutes and then remove from heat.
• Skewer the marinated chicken pieces and grill over a medium heat basting with the prepared sauce, until the chicken is done.
• Drizzle the remaining sauce on top just before serving.