CHOCOLATE MOUSSE

INGREDIENTS

1/2 kg dark chocolate (preferred chocolate : selbourne or morde)

200 gms sweetened cream (200gms fresh cream + 6-8 tbsp icing sugar)

11/2 tbsp honey (optional)

11/2 tsp butter

1/2 cup milk

METHOD

1. To whip cream - chill a bowl first. Add cream and icing sugar and whip till it thickens.

2. Melt the chocolate (For even melting, grate the chocolate and then melt. Chocolate can be

melted in a microwave or by double boiling on a gas stove)

3. Add the remaining ingredients (except cream) to the chocolate as soon as it melts and stir continiously till the mixture becomes saucy. Cool it completely.

4. Add chocolate sauce to the whipped cream and gently fold it.

5. Pour into individual bowls or glasses and let it set.

6. Once set, decorate with grated chocolated and serve.

(Chocolate mousse can be stored in the refrigerator or in the freezer.)

A tried and tested recepie, quick to make and delicious to eat. Hope it turns out to be a treat for all those who try it, just as it turned out for me.

THREE BEAN SALAD

Hey everyone,
all of us have felt guilty about eating a very high calorie meal,but the irony is that we have already had it:),so today let me share with you a stomach filling and satisfying salad,which can help us feel full,as its high in proteins and hearty to eat,and we can eat it to our heart's content absolutely guilt free.BON APPETITE.

        
INGREDIENTS:
------------------------------------------------------------------
1.large kidney beans-------------------------------------1\2 cup
2.chick peas---------------------------------------------1\2 cup
3.lima beans---------------------------------------------1\2 cup
4.tomato------------------------------------------------1 medium size
5.cucumber---------------------------------------------1 medium size
6.red bell pepper----------------------------------------1 small
7.onion--------------------------------------------------1 small
8.coriander leaves---------------------------------------1 tbsp
9.lemon juice--------------------------------------------1/2 tsp
10.black pepper powder--------------------------------1/2 tsp
11.rock salt---------------------------------------------1/4 tsp
12.chat masala------------------------------------------1/2 tsp
13.olive oil----------------------------------------------1 tbsp
14.mint chutney-----------------------------------------1 tsp
15.tamarind chutney-------------------------------------1 tsp
16.salt to taste.
17.sev(used in bhelpuri) for garnish
PROCEDURE:
--------------------------------------------------------------------
1.Soak the beans overnight and pressure cook them and drain excess water.(approximate 3-4 whistles)
2.cut all the vegetables into 2 inch cubes.
3.in a large bowl add olive oil,and mix together lemon juice,pepper powder,salt,rock salt and chat masala.
4,mix together with it cooked beans and cubed vegetables.
5garnish with coriander leaves and sev.serve chilled.
SUGGESTIONS:
-------------------------------------------------------
1.You could use any combination of beans as long as they take the same cooking time.
5.garnish with coriander leaves and sev.

HANDI BIRYANI

Hello,
today i wanted to pamper myself with some rich and yummy Indian food,and what could have been better than "handi biryani".its infused with different flavors and is one of my favorite dishes.so i thought of sharing it with all of you.

INGREDIENTS:
1. basmati rice----------------------------------------1 cup
2. cinnamon-------------------------------------------2 inch stick
3. cloves----------------------------------------------2
4 .bay leaves------------------------------------------2
5. cardamom------------------------------------------2
6. yogurt-----------------------------------------------3 cups
7. red-chili powder------------------------------------2 tsp
8. turmeric powder------------------------------------1\2 tsp
9. fennel seeds-----------------------------------------1\4 tsp
10.salt-------------------------------------------------to taste
11.garam masala---------------------------------------1\2 tsp
12.cumin powder--------------------------------------1\2 tsp
13cumin seeds-----------------------------------------1 tsp
14.garlic-----------------------------------------------2-3 cloves(finely chopped)
15.ginger-----------------------------------------------1\2 inch finely grated
16.green chillies-----------------------------------------4 (finely chopped)
17.safforon----------------------------------------------4-5 strands
18.coriander powder------------------------------------1 tsp
19.ghee-------------------------------------------------3 tbsp
20.carrots-----------------------------------------------1(cut into cubes)
21.beans------------------------------------------------15-16(cut into 2 inch peice)
22..onions-----------------------------------------------2 large(1 finely choopped,1 sliced)
23.capsicum--------------------------------------------cut into cubes.
24.tomatoes--------------------------------------------2  large(cubed)
25.green peas------------------------------------------1\2 cup
26.coriander leaves-------------------------------------1 tbsp.
27.cashews---------------------------------------------7-8(halved)
PROCEDURE:
1.In a bowl beat the yogurt and add ingredients 7-18 along with tomatoes and finely chopped onions.
2.place the mixture aside for a minimum of 4 hrs.
3cook the rice with cinnamon, cardamom,bay leaves,cloves,until its 3/4th cooked,drain excess water.
4.boil carrots,beans and peas in water until cooked,drain and soak in ice cold water to retain the color.
5.in a deep pan add ghee ,fry  cashews and onions till golden brown and keep aside.
7.add  cumin seeds to ghee followed by yogurt mix
8.cook the yogurt until ghee starts separating .from the gravy.
9.add  capsicum and cooked vegetables and mix well.
10.keep it aside to cool down.
11.ake a handi arrange alternate layers of rice and gravy,topmost being rice,cover it with a lid.
12.place the handi on a hot tawa on low flame and cook for 15 min.
13.garnish with finely chopped coriander,fried onions and cashews.
14.serve hot with raita of your choice
SUGGESTIONS:
1.you can substitute a baking dish for the handi and cover it with aluminium foil to cook biryani in an oven.
2.preheat the oven at 275 degrees for 10 min,lower the heat to 225 and cook for 15 min.

PINEAPPLE PASTRY

Hello,

Today I witnessed a very unusual coincidence,was speaking to a few friends  asked them for suggestions on which recipe they would like to see on the blog today,and all of them said pineapple pastry,so here it is I would like to dedicate it to each and everyone of my friends.

FOR THE CAKE:
INGREDIENTS:
1.  Maida-------------------------------------------2 1\4 cups.
2.  powdered sugar---------------------------------3\4 cup.
3.  cooking soda-------------------------------------1 tsp.
4.  baking soda--------------------------------------2 tsp.
5.  vanilla essence-----------------------------------1\2 tsp.
6.  pineapple essence--------------------------------1\2 tsp.
7.  condensed milk-----------------------------------1 tin.
8.  butter-------------------------------------------200 gms.(unsalted)
9.  sprite---------------------------------------------200 ml.
10.baking dish---------------------------------------medium size.
FOR ICING:
1. Whipped cream------------------------------------400 gm
2. canned pineapple-----------------------------------4 slices(cut into cubes)
3. pineapple syrup------------------------------------3 tbsp(from the can)
4. sprite----------------------------------------------3 tbs
5. hot water------------------------------------------3 cups
6. mix together sprite and pineapple syrup and refrigerate.
7. whip the cream to a spreadable consistency and refrigerate.
PREPARATION:
1.Preheat the oven at 225 degrees for 10-12 min.
PROCEDURE:
1.Mix maida,baking powder,cooking soda,sugar,and sieve together 3 times.(dry ingredients)
2.in a large bowl mix butter(@ room temperature)and condensed milk,mix well.
3.add pineapple essence and vanilla essence(step 2&3 combined are wet ingredients).
4.add dry ingredients to wet ingredients in 2-3 parts.
5.at regular intervals add sprite to maintain the consistency of the batter .
6.mix together until batter is smooth  without lumps.
7.butter the baking dish and dust it with some maida.
8.pour the batter in baking dish up to 2\3 level.
9.place the dish in the preheated oven and reduce temperature to 180.
10.bake for 35 minutes and check with a toothpick if completely baked.
11.let it cool completely then invert dish on a tray,to remove cake.
FOR PASTRY:
1.Slice  cake horizontally into 3 equal parts,lift carefully and place them on different trays.
2.on the last layer,sprinkle  sprite mixture on it covering the whole cake.
3.spread cream evenly on the cake including its sides.
4.dip a long knife in hot water and run it over cream,to smoothen the icing.
5.place pineapple cubes 2-3 inches apart.(1st tier)
6.place  middle layer on the first tier and repeat steps 2,3,4&5.(2nd tier)
7.place  top layer on 2nd tier and repeat the above steps,
8.the cake should be completely covered with cream and smoothened too.
9.some pineapple cubes should also be placed on the sides of the cake.
10.refrigerate the pastry for at least 2 hrs before serving.
SUGGESTIONS:
1.in case whipped cream is unavailable 400 gm of fresh cream and 4 tbsp on icing sugar can be whipped together.
2.fresh pineapple slices can be boiled in 1 cup water and 6 tbsp of sugar for 15 min,to be used instead of canned pineapple.

FRIED IDLI

Hey everyone,
the other day I made idli for breakfast which is a regular affair for us south indians, i thought the best way to use the leftover idlis would be to fry them and make a nice snack in the evening, as some friends were coming over. So this is what i did....

INGREDIENTS:
--------------------------------------------------
1. steamed idlies--------------------------6(cut into cubes)
2. green chillies---------------------------2(finely chopped)
3. curry leaves----------------------------6-7
4. coriander leaves------------------------1 tbsp
5. chili powder----------------------------3\4 tsp
4. turmeric powder-----------------------1\4 tsp
5. cumin seeds----------------------------1 tsp
6. mustard seeds-------------------------1\4 tsp
7. salt-------------------------------------to taste
8. oil--------------------------------------1 tbsp
9. garam masala--------------------------1 pinch
10.lime juice------------------------------1 tsp


PROCEDURE:
------------------------------------------------
1.place  idlies in a large bowl,mix chili powder,salt,garam masala and lime juice.
2.heat some oil in the pan and add mustard seeds,wait until they start spluttering.
3.add cumin seeds,curry leaves,turmeric powder and green chillies.
4.add the idlies and mix all the ingredients well.
5.serve in a dish and garnish with coriander leaves.


SUGGESTIONS:
--------------------------------------------------
1.tomato ketchup or coconut chutney could be used for a dipping sauce.
2. a few pieces of fried idly could be skewed ,into a toothpick along with curry leaves,to serve.

CHOCOLATE CUP CAKES

hey  friends,
A lot of you keep telling me to upload cake recipes so i thought starting with the cup cakes is a good way to get confident about baking,and also its quicker. so today is the first of the many cake recipes I plan to post. Hope all of you find it easy to follow and try it. Happy Baking;).


 INGREDIENTS:
-------------------------------------------------------------------
1. MAIDA.....................1 AND 1/2 CUPS
2. SUGAR.....................1 AND 1/4TH CUP
3. OIL...........................1/2 CUP
4. VINEGAR...................1 TBSP
5. BAKING SODA............1 TSP
6. SALT.........................1 TSP
7. VANILLA EXTRACT......1 TSP
8. 1 1/2 TSP INSTANT COFFEE POWDER
9. COCOA POWDER........1/3RD CUP.
10. PAPER CUPS TO LINE THE CUP CAKE TRAY. 

PROCEDURE:
----------------------------------------------------------------------
1.  PREHEAT THE OVEN AT 375 DEGREES FAHRENHEIT (190 degree celcius).  
2. MIX THE COFFEE POWDER IN ONE CUP OF WARM WATER.
3.  MIX ALL THE DRY INGREDIENTS IN A BOWL AND SIEVE IT ONCE TO AVOID LUMPS.
4. ADD VINEGAR,VANILLA EXTRACT,OIL AND COFFEE POWDER MIX.
5. WHISK INTO A SMOOTH BATTER.
6. LINE  THE CUP CAKE TRAY WITH PAPER CUPS.
7. POUR THE BATTER, ABOUT 2\3RD FULL.
8. BAKE THE CUP CAKES FOR AROUND 16-17 MIN (CHECK WITH A TOOTHPICK).
9. LET IT COOL COMPLETELY AND THEN TAKE THE CAKES OUT OF THE TRAY.


SUGGESTIONS:
-------------------------------------------------------------------------
1.YOU COULD ICE THE CUPCAKES WITH A LITTLE BIT OF WHIPPED CREAM AND COLORFUL SPRINKLES.

MASALA SODA

hey again.
On a hot summer day nothing can be more refreshing than something cool and quenching. All of us love the masala soda sold in every street corner back in India,so i thought lets share my version of it with you.

INGREDIENTS:
----------------------------------------------
1. plain soda------------------------------200 ml
2. tang powder----------------------------1\2 tsp
3. cumin powder--------------------------1\4 tsp
4. jaljeera---------------------------------1\4 tsp
5. lemon juice-----------------------------1 tsp
6. lemon slice-----------------------------1(for garnishing)
7. salt-------------------------------------to taste
8. sugar-----------------------------------1 tsp


 PROCEDURE:
----------------------------------------------------
1.in a glass add all the ingredients except the soda.and stir until sugar and salt dissolve.
2.add  soda in the glass and stir for a minute.
3.garnish with a lemon slice on the rim of the glass.

SUGGESTIONS:
---------------------------------------------------
 Plain soda can be replaced by your favorite softdrink in which case you dont need the orange flavored tang powder.

BLACK BEAN AND CORN QUESADILLA WITH DIPPING SAUCE.

Hey,
Today I felt like having Mexican food,and one of my favorite Mexican snacks is QUESADILLA. I did not taste any Mexican food while I was in India,but here in the US this cuisine was introduced to me  by my husband I found it great and got hooked to eating it very often. So, let me share this recipe with you, its easy to make and yummy to eat.

INGREDIENTS:
FOR THE QUESADILLA:
---------------------------------------------------
1. whole wheat tortillas----------------------------8                                                   
2. black beans               ---------------------------- 1 cup (cooked)
3. sweet corn                ---------------------------   1\2 cup
4. tomatoes                  -----------------------------1 medium sized
5. onion                         -----------------------------1 medium sized
6. red pepper               -----------------------------1 
7. jalepenos                  -----------------------------4 (finely chopped)
8. red pepper flakes   -----------------------------1\2 tsp
9. salt                           -----------------------------to taste
10. shredded cheese ------------------------------1 cup
11.coriander leaves   ------------------------------2 tbsp(finely chopped)
12. oil                          ------------------------------1 tsp


FOR THE DIPPING SAUCE.
---------------------------------------------------
1.  sour cream-----------------------------1 cup
2.lemon juice------------------------------2 tsp
3.finely chopped coriander----------------1 tblsp


PREPARATION:
---------------------------------------------------
1. mix all the ingredients for the dipping sauce and refrigerate for an hour.
2. roast the corn over a flame and chop out the kernels.
3. chop all the vegetables finely.
4. Roast the red pepper over a flame (or oven) until you are able to peel off its skin.
5. finely chop the red pepper after roasting.


PROCEDURE:
--------------------------------------------------
1. Heat oil in a pan, add chopped onion and cook until its almost translucent.
2. add all the remaining ingredients except coriander and cheese and mix well.
3. preheat the oven at 375 degrees.
4. place parchment paper on a  baking sheet and place the tortillas on it.
5. spread the black bean mixture evenly on the tortilla.
6. sprinkle on top a  layer of cheese and coriander.
7. place another tortilla on top,and press.
8. bake the quesadilla for 10-12 mins.
9. cut the quesadilla into even pieces (like a pizza) and serve with dipping sauce.


SUGGESTIONS:
--------------------------------------------------
1. roties can be substituted for tortillas
2. fresh yogurt can be used instead of sour cream. 
3. the quesadillas can be grilled on a pan on a regular stove top.
                                                                        

RAM KHICHDI

Hey everybody,


Every once in a while when i wanna make some authentic Rajasthani food,which is both delicious and takes me back home,thinking of all the wonderful and yummy food my mom used to make for all of us.cooking rajasthani food could sometimes be time consuming but it sure is worth the effort. so lets cook gatta pulao or in other words Ram khichdi :

INGREDIENTS:


FOR GATTA:
-----------------------------------
1.besan                                  1 cup
2.chilli powder                      2 tsp
3.cumin powder                   1 tsp
4.turmeric powder              1\4 tsp
5.salt                                      to taste
6.ghee                                    1 tblsp
7.water to knead the dough.


FOR PULAO:
-----------------------------------
1.basmati rice                       1 cup(washed)
2.green peas                          1\2 cup
3.bay leaves                          2 
4.cinnamon                           2 inches stick
5.cloves                                 2
6 cashew nuts                      5-6 cut into halves
7.cumin seeds                      1 tsp
8.garam masala                   1 tsp
9 salt                                      to taste
10chilli powder                    2 1\2 tsp
11.turmeric powder            1\2 tsp
12.coriander    leaves          1 tblsp(finely chopped)
13.green chillies                   4(finely chopped)
14.oil                                      1 tblsp.




PROCEDURE:
-----------------------------------
FOR GATTA:
1. mix all the dry ingredients in a bowl,add the ghee and mix it up.
2. add some water and mix the ingredients to make a tight dough.
3. divide the dough into 8 equal halves and roll them into cylindrical shaped gattas.
4. place the gatta in boiling water (3 cups) for 10-12 minutes.
5. next, let the gatta cool and cut them into small pieces.


FOR THE PULAO:
-----------------------------------
1. heat oil in a pan and fry cashews till golden brown.
2. add bay leaves,cloves,cinnamon and cumin seeds.
3. add chili and turmeric powder, peas and stir for 2 min.
4. add gatta and stir for 2 min.
5. add rice and stir until the rice is coated with spices.
6. add 2 cups of water, salt, garam masala,chopped green chillies and stir well.
7. cover the pan with a lid and let the rice cook completely.
8. put off the flame and garnish with finely chopped coriander.


SUGGESTIONS.
-----------------------------------
1. this dish can be served with lime juice sprinkled on it for a tangy flavor.
2. it can also be garnished with some fresh pomegranate.

CHATPATA CHANA SALAD.

Hey everyone,


the other day, I was wondering how I could make something healthy and tasty for a snack and this happened......its something made very often by mom-in-law and i should say its yummy and filling.

Ingredients:
-------------------------------
1.black chana                                             1 cup(soaked overnight)
2.onion                                                        1 medium (finely chopped)
3.green chillies                                           6 (finely chopped)
4.ginger                                                       1/2 inch(finely grated)
5.fresh coconut                                          1tblsp finely shredded
6.lemon juice                                              1 tsp
7.dhania powder                                        1/2 tsp
8.salt                                                            to taste.
9.vegetable oil                                            1/2 tsp.
10.mustard seeds                                      1/2 tsp
11.cumin seeds                                           1/2 tsp
12.coriander                                               1tblsp finely chopped.
13.curry leaves                                           10-12(these are optional)


Procedure:
-------------------------------
1. pressure cook the chana until its tender (around 5 whistles should be good).
2. heat oil in a pan and add mustard seeds, when they splutter, add cumin seeds.
3. add grated ginger, chopped chillies and onion and cook for a few minutes.
4. add the remaining ingredients along with the boiled chana and mix well.
5. serve it in a dish and garnish with finely chopped coriander.


Suggestions:
-------------------------------
The black chana can be substituted for any other lentil..like moong or chick peas,better still, with a mixture of different lentils. Relish it on a lovely summer evening with a cup of tea or coffee

CRISPY CRUNCHY CORN

HEY EVERYONE.


crispy crunchy corn was just a dish that i tried the other day.


everyday my hubby comes home i wanna surprise him with something yummy,cause i enjoy cooking and he enjoys eating....perfect match:).its a fun snack and easy to make so hope you enjoy making it.

INGREDIENTS:
--------------------------------------
1.  fresh corn kernels                                     2 cups
2.   green chilies                                             4(finely chopped)
3.   onion(medium size)                                 1(finely chopped)
4.   fresh coriander leaves                             1 tblsp
5.   lemon juice                                                1 tsp
6.   garlic powder                                            1/2 tsp
7.   Italian seasoning                                       1/2 tsp
8.   oregano                                                      1 tsp
9.   red chilli flakes                                          1 tsp
10. chat masala                                               1 tsp
11. olive oil                                                      2 tblsp


PROCEDURE:
--------------------------------------
1. take the corn kernels in a large bowl.
2. add all the other ingredients except the cilantro,lemon juice, onions and chat masala.
3. mix the ingredients so that the corn kernels are coated nicely with oil and the spices.
4. preheat the oven at 450 degrees for 10 mins.
5. place the corn mixture in a sheet pan and spread it evenly to make a thin layer.
6. bake the corn for 20-25 min at 425 degrees.
7. keep a check on the oven and mix the corn atleast a couple of times while its baking.
8. once baked the corn will turn light brown, let it cool down.
9. place the corn in the bowl and mix up the remaining ingredients.


and its ready......tadaaaaaaa