Tuesday, April 28, 2015

Mushroom Mappas

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
3 Tbsp coconut oil
2-3 shallots/cherulli, sliced
1/2 tsp mustard seeds
1/4 tsp fennel/saunf/perumjeerakam powder


  • 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.

Monday, April 13, 2015

Strawberry Mousse

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

  •  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.