Triple Layered Mousse - Dark Chocolate, Mango, White Chocolate | Eggless Recipes
For Dark Chocolate Mousse: 150 Ml - Whipping Cream
75 Gm - Dark Chocolate
3 Tbsp - Powdered Sugar
For Mango Mousse: 100 Ml - Whipping Cream
100 Ml - Mango Pulp
2 Tbsp - Sugar
⅓ Cup - Water
2 Gm - Agar/China Grass
For White Chocolate Mousse: 150 Ml - Whipping Cream
75 Gm - White Chocolate
3 Tbsp - Sugar
For White Chocolate Mousse: Boil water in a saucepan lower the flame and place a bowl over it and add in the white chocolate.
Stir and melt it gently. As it melts, keep it aside or transfer into another bowl so that it cools down faster.
In a mixing bowl, add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip to stiff peaks.
As the white chocolate cools to room temp, add a part of whipped cream to it and mix it well. By doing this we're tempering the cream so that the chocolate does not solidifies due to temperature shock and we get a creamy result at the end.
Now add all the cream and give it a whiz. White chocolate mix is ready.
For the Mango Mousse: Add the water to the agar agar. Let it soak for 10 mins.
In a bowl add the cream and whip it to semi stiff peaks then put in the sugar then whip it to stiff peaks.
In a pan, add the soaked agar and cook that in med flame stirring until everything well dissolves. In another pan heat the mango pulp until its quite hot.
Add the dissolved agar to the hot mango pulp and mix well. Add this mix to the whipped cream and give it a gentle mix. Mango mousse is ready.
For Dark Chocolate Mousse: Repeat the same as white chocolate. Small recap: Melt the Chocolate over a simmering water. Let it cool. Whip the cream, add sugar and whip till stiff peaks. Now temper the cream with chocolate then mix both well. Dark Chocolate Mousse is ready.
Transfer these into individual disposable piping bags.
Pipe the mousse as you prefer in shot glasses/decorative glasses.
Chill for 2-3 hours before serving. Enjoy!
I just felt, I’m in heaven eating Flavored Clouds! ^_^ 😀
Today, I’ve got canapes with chatpati chaat stuffing.. This is so easy to make that you can rock and roll in less than 5 mins, and and thats not all, this is toasted and not baked which means even healthier!!
I can guarantee that one will ask for more and more.. So lets have a look at the recipe!
Whether we call it Mirchi Vada or Mirch Vadai or Wada.. Its the same thing, but has a good amount of variations.. Jaipuri Mirchi Vada or Rajasthani Mirchi Vadas are usually made with potato stuffing! But here I have the Andhra Style or South Indian Style!
The little bit of Nutty-Tangy Kick is so good with the spicy chilies.. Gets even better with a rainy evening with a cup of Chai! Lets have a look at this easy and yummylicious recipe!
Green Chilies - 20 (Thick, Slightly less spicy, Any Variant. I used Hungarian Wax)
Crushed Sesame Seeds - 4-5 Tbsp
Tamarind Pulp - 4-5 Tbsp (Or More)
Gram Flour/Besan - 1½ Cup
Salt - To Taste
Baking Powder - ½ Tsp
Turmeric - ¼ Tsp (Optional)
Oil - To Fry
Boil a 2 Cups ofwater. Remove from heat and add the chilies into it! Let it be there for 30 seconds. Then take them off and pat dry!
Slit the chilies from one side to fill the filling.
Mix the tamarind and sesame. You can add less sesame and more tamarind to suit your taste buds.
Stuff about ½ tsp or less of the stuffing into the chilies.
In a mixing Bowl, mix the besan, salt, baking powder, turmeric. Add water and make a thick batter. Batter should be thick otherwise it wont coat well!
Dip the chilies into the batter. Coat really well and slide them to the hot oil. Once chilies are added to hot oil, lower the flame and cook until golden brown!
Dont keep the chili in hot water for any longer. That'll make the stalk soft! You can use any pepper. Jalapeno, Hungarian Wax, Bhavnagri Mirch or any variant you have. Just ensure that its not too hot! You can stuff the chilies and let them rest for a hour or two. I usually make it straight away. After adding the chili to hot oil, lower the flame to ensure even cooking!
Masala Vada, Vadai, Paruppu Vadai whatever you call, its the same crisp and yummy South Indian Snack..
A rainy day, cool breeze, piping hot tea with this vadas, Can you resist? No, I cant! 😀 Few months back, dad got some of these and we loved it.. The crispy vadas with the peanut chutney and tea the combo was awesome! I tried recreating, but failed that time.. Suddenly, I thought of making these 4-5 days back and they came out so good.. The next day itself, I doubled the quantity i had made the previous day and we enjoyed them to the core!
Paneer is a favorite of everyone.. Its mild and mingles with the spices you throw in the dish.. Paneer Chili is very popular among all age groups.. Whether its a kid or a adult, everyone loves it! Ofcourse, it should be as it comes from one of the most delectable cuisine’s, “Indo-Chinese”!
In this sizzling Paneer Chili, I’ve added a touch of Thai into it! Now that sounds interesting isn’t it? Let us have a look at this quick recipe, which you can make in less than 10 mins!
Today, its Day 5! I am not fasting, but my mom is, and i am also getting to enjoy this lovely spreads that i make for her..
People fast in different styles as per their preference, some fully avoid the grains and pulses and eat only fruits and specific flours. Though, my mother follows a satvik diet as we feel it is the best choice.
I was feeling lazy, so dint make anything special today.. Ofcourse, the reason behind the simple spread was also that from past 2 days mom was feeling that the food was on the heavy side.. So, this day was pretty simple with no much on the meal but with a starter, I hope you like it. Do drop in your comments!
What’s in there?
Mix Dal, Masala Alu Beans, Rice, Roti, Sabudana Vada(Starter) with Green Chutney, Potato Chips and Fryums and Malai Pedas
Its already day 4, and as was planned “this was a gulab jamun day” 😀 Many yum dishes today, the amazing looking salad, and that matar panner! Matar panner indeed tasted like any curry served in a restaurant. Dal ensured the simplicity and the completeness of the platter.
Here’s what was in there:
Dal, Matar Paneer, Sade ko alu(marinated slow-roasted potatoes), Lemon Rice, Mini Parota, Chapati, Salad, Khichiya, Gulab Jamuns!!!