Tag Archives: cream

Eggless Strawberry Mousse

Just 3 ingredients. And what do you get in return for putting them together? Dreamy, airy, pink-a-luscious yumminess that’ll make you feel like you’re floating amidst clouds. Pink clouds. Pink clouds that have sweet succulent strawberries hanging from them.

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Sweet-corn Panna Cotta

Is it August already? Oh. My. God. Is time really flying fast or is it just me? The memory of the new year party is still fresh in my mind (so is the memory of the hangover, but let’s not go there now ;)). And I can’t believe that the Free-spirit Bloggers are into the 4th month already. Phew, now I know it’s just not me. Time IS really flying. Well hello there Mr. Time. Why don’t you take it easy for a bit huh?

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Chocolate Rum Pots

I know this blog has ‘chocolate’ written all over it. Sorry, I can’t help it. Some obsessions are not shaken off very easily, especially if they involve the C-word. I made these chocolate rum pots twice recently, and both times they were a big hit. So how could I not share it with you, right? Continue reading

Death-by-chocolate: Triple Chocolate Mousse Cake

“Do not Disturb! Chocolate fantasy in progress.” – Anon

To Amma – My Super Mom

Mom, you’re a wonderful mother,
So gentle, yet so strong.
The many ways you show you care
Always make me feel I belong.You’re patient when I’m foolish;
You give guidance when I ask;
It seems you can do most anything;
You’re the master of every task.You’re a dependable source of comfort;
You’re my cushion when I fall.
You help in times of trouble;
You support me whenever I call. I love you more than you know;
You have my total respect.
If I had my choice of mothers,
You’d be the one I’d select!

- Joanna Fuchs

Love you Amma & Daddy, for everything you did for us. We are what we are cos of what you both have given to us. Cheers to your impeccable parenthood!

Amma, Ma, Mom, Mother – whatever be the language, the word is like a soft note of sweet music; just like the warmth and the love one feels for his/her mother is unparalleled. It was Amma’s B’day earlier this month, and I had to make her something swooningly chocolate, ‘cos just like me, she is a devout chocoholic…maybe its in the genes, and this is one gene I don’t mind inheriting, not one bit! ;)

So while I went through myriad recipes, I somewhat decided to make this, but in the last-minute, I changed my mind. Don’t ask me why though. Much as I would have loved to recreate Deeba’s wonderful masterpiece, I just didn’t feel upto it this time. And so, I continued to delve on what I should be making for Amma, and then it hit me! BAM! I had recently made some chocolate mousse, and had dropped off some of it at Amma’s for them to enjoy, and I remembered that Amma had hugged the bowl of mousse, and said it was the best she’d ever had! And then I knew it…Chocolate Mousse cake it was going to be! I’d never made one before. I’d only eaten the Chocolate Mousse cake from Sweet Chariot (a pastry shop here in B’lore), just once, and that too, when I was around 14-15 years old, more than a decade ago, and my memory was hardly helping me. So I decided to make my own, and with some experimenting, we had what Amma called ‘Death by Chocolate’ on her Birthday! So come join us you too, in this delirious chocolate-y party.

Ingredients:

For the  base – Fatless Chocolate Sponge:

  • All purpose flour/Maida – 1/2 cup (60 gms)
  • Cocoa powder – 1/4 cup (15 gms)
  • Sugar – 1/3 cup + 1 tbsp (75 gms)
  • Eggs – 3 nos
  • Baking powder – 1/4 tsp (1.25 gms)
  • Warm water – 1 1/2 tsps (7.5 ml)
  • Vanilla extract – 1 tsp (I used 1 tsp of crushed Vanilla bean)

For the Chocolate Mousse:

  • Dark Chocolate Block – 250 gms (I used ‘Morde’)
  • Butter – 1 cup (250 gms)
  • Fresh cream – 200 ml (I used one 200 ml Amul fresh cream tetra-pack)
  • Icing Sugar – 1/2 cup + 1 tbsp (75 gms)
  • Eggs – 2 nos
  • Instant Coffee powder – 1 tsp
  • Salt – a pinch
  • Vanilla essence – 1 tsp

Procedure:

I’ve decided to break the procedure into 3 simple steps, namely -

  • Preparing the Fatless Chocolate Sponge
  • Preparing the Chocolate Mousse
  • Assembly and frosting/finishing

Fatless Chocolate Sponge:

  • Preheat oven to 200C/390F. Grease a 9 inch round spring-form cake pan.
  • Put the eggs, sugar and vanilla essence in a bowl, and beat together till it forms soft peaks, about 5-6 minutes.
  • Sieve the flour, cocoa and baking powder thrice.
  • Fold in the flour mixture little by little into the egg mixture with a rubber spatula, taking care not to lose any volume, at the same time ensuring there are no lumps in the batter.
  • Add the 1.5 tsps of warm water, and mix lightly.
  • Gently pour the batter into the readied tin.
  • Bake for 15-16 minutes or till a toothpick inserted in the centre comes out clean. It took exactly 16 minutes in my oven.
  • Remove from oven, and let it cool in the tin for 10 minutes, before you turn onto the wire-rack. Remove the cake from the spring-form pan, and allow to cool completely.

Chocolate Mousse:

  • Chop the chocolate block and butter into small (1″ square) uniform sized pieces.
  • Melt the chopped chocolate, butter and fresh cream together at high for 1.5-2 minutes in the MW or on a double boiler. Once done, remove from MW/double boiler and set aside to cool.
  • In the meanwhile, separate the eggs.
  • Beat the yolks slightly with a fork. Add instant coffee powder and vanilla. Set aside.
  • Get down to whipping the egg whites next. Add the icing sugar, a pinch of salt, and beat the egg whites to soft peaks, about 5-6 minutes.
  • By the now, the chocolate-butter-cream mixture should have cooled down a bit. Go ahead and dip a finger into the bowl and lick it off. I insist! If the mixture hasn’t cooled yet, place the bowl in a bowl of cold water for not more than 2 minutes, or it will start to set right there.
  • Once the mixture has cooled, tip in the yolk-instant coffee powder-vanilla essence mixture and stir to incorporate (If the chocolate mixture is hot, the egg yolks will scramble from the heat, so take care to revent that from happening).
  • Lastly, fold in the whipped egg-whites into the chocolate mixture.

Assembly & Frosting/Finishing:

  • Place the readied sponge base on a cake platter/working base.
  • Put the spring-form pan around it and lock it in place (don’t use the spring-form base, just the rim).
  • Poke holes on the cake base with a fork.
  • Pour the readied mousse batter onto the cake, and level the top with a spatula.
  • Set the cake in the fridge for 4-5 hours. I left mine in over-night.
  • Once the cake has set for a good time in the refrigerator, give it a slight jiggle sideways (in both directions), and gently unlock the spring-form rim, and take it off the base.
  • Finish by decorating the cake with toppings of choice. I topped mine with chocolate syrup (Hersey’s), and grated chocolate over the syrup; did up the border with chocolate vermicelli, and voila!

I also made an eggless version of this piquant cake for a party at the hubby’s office. Will post it after a healthy gap, lest you all have a sudden death by chocolate! ;)

For now, here’s a slice of this cake for you as well; enjoy it and come join us in the chocolate nirvana!

Creamy Corn-Onion-Barley Soup

The minute I saw the post for the Monthly Mingle for Soups on Meeta’s lovely site, I knew I was gonna be a part of it. Added to it, we had gorged on some really rich food over the weekend and me and hubby were on a guilt trip since this morning…we wanted to bring down the guilt and what best to do it with than some healthy soup?!! Two birds in one stone I say! ;)

I learnt this recipe from my Husband’s Aunt sometime back. Thank you Bhama Aunty! The original recipe did not have barley in it. However, I added it since Im an ardent lover of Barley, simply because of its health benefits. Feel free to try this out either with or without the barley.

Ingredients:

  • American sweet corn kernels (off the cob) – 1 cup (cooked with salt, till soft and cooled)
  • Onions – 2 nos (medium sized, julienned)
  • Garlic – 5-6 pods (vary to suit your taste)
  • Barley – 3 tbsps (coarsely powdered)
  • Milk (optional) – 1/2 cup (need not use if making a vegan version)
  • Fresh Cream (optional) – 2 tsps (need not use if making a vegan version)
  • Cooking Oil – 1 tsp
  • Water – 2 cups
  • Pepper powder – to taste
  • Salt – to taste

Procedure:

  • Sauté the onions and garlic with oil on a low flame, till the onions are cooked well and tender. Allow to cool.
  • In the meanwhile, boil the coarsely powdered barley with 2 cups of water on a low flame. Since barley has a starchy composition, the result is a thick and starchy, milky liquid. (It should not have lumps).
  • Now, blend together the cooked corn kernels, sautéed onions and garlic in a mixer, to form a smooth paste.
  • Once the barley has cooked, add the corn-onion-garlic mixture to the barley. Stir well.
  • Add the milk and fresh cream. If you are making a vegan version, you could skip this step.
  • Allow the soup to boil on a low flame for 10-15 minutes.
  • Garnish with fresh cream, and serve hot with bread/soup sticks! I served mine with Methi (fenugreek) flavoured bread sticks and it was simply yummy! :D

This soup finds its way to Monthly Mingle – Soups, conceptualized by Meeta and hosted this month by Harini of Tongue Ticklers.

Thank you Meeta and Harini for giving us all an opportunity to mingle! :)

Malai Methi Matar

I love this gravy with it’s creamy texture and distinct flavour. However, since it is too rich a gravy to indulge in often, I make it only once in a bluemoon.

By the time I could take the picture, the matar started sinking to the bottom :( The actual gravy was much more dense with methi and matar than it looks here. Next time around, I should remember to use a more flat dish for such gravies. This picture is the best I could do with the sinking matar! ;)

IMG_1162

Ingredients:

  • Onions – 4-5 nos (medium  sized, cut into 1″ cubes)
  • Methi leaves – 1 bunch (medium sized, cleaned and finely chopped)
  • Shelled Peas (fresh/frozen) – 200 gms (cooked with salt and drained from water)
  • Garlic – 5-6 pods
  • Ginger – 1 small piece
  • Jeera/ Cumin seeds – 1 tsp
  • White pepper powder – 1/2 tsp (optional; i.e., if you want to render it spicy)
  • Garam Masala – 1/2 tsp
  • Jeera powder, Dhaniya powder, Methi powder, Amchur powder – 1/4 tsp each
  • Khus-khus – 1 tsp
  • Cashew kernels (full) – 12 nos
  • Salt – to taste
  • Fresh Cream – 2 tbsps
  • Cooking Oil – 1 tbsp (for sautéing the onions) + 1/2 tsp (for the gravy) + 1/2 tsp (for the methi)

Method:

  • Heat 1 tbsp cooking oil (I use Olive oil or Rice Bran Oil) in a wok (kadai). Once the oil has heated, add the cubed onions and sauté on a low flame, taking care not to burn the onions. The onions should be tender looking after sautéing.
  • Once sautéed, remove from stove and allow to cool.
  • Make a smooth paste of the sautéed onions, garlic and ginger.
  • Heat 1/2 tsp oil in the wok and fry the methi leaves. Once done, transfer the methi to another dish and keep aside.
  • Heat 1/2 tsp oil in the wok. Once the oil is hot, add the cumin seeds and allow to splutter.
  • Add the onion-ginger-garlic paste. Add all the powdered spices and salt.
  • Stir well. Keep on low flame and allow to season for 10-15 minutes.
  • Once this gravy has lost the raw smell, add the cooked peas. You may want to add some warm water to adjust the consistency of the gravy. Keep on low flame and allow to season for another 10-15 minutes.
  • In the meanwhile, fry the khus-khus for 2 minutes on a low flame. Once you get the aroma of khus-khus, remove from flame.
  • Make a dry powder of the roasted khus-khus and cashew kernels. Once you get a fine powder, add little water and run again in the mixer to get a smooth paste.
  • Now, add the khus-khus – cashew paste. Allow to season for 10 minutes. This is when the gravy turns to the lovely, creamy colour of Malai!!
  • Add the fresh cream. (I used the cream from my previous day’s milk)
  • Lastly, add the fried methi leaves. Stir well and remove from flame. (The reason why I add the fried methi leaves in the end is just so that the dish does not turn out being bitter).
  • Garnish with a dash of fresh cream and serve hot with straight-from-the-pan Rotis!