Monthly Archives: December 2015

Chocolate Mousse

Everyone loves Chocolate Mousse and now you can whip up this indulgent to-die-for dessert that you won’t actually need to die for!

Prep Time: 25 min       Cooking Time: 10 min              Serves: 12 


2 teacup milk
5 tbsp sugar
6 tbsp custard powder
4 tbsp cocoa powder
100 gms dark chocolate (chopped)
1 tsp vanilla essence
2 tbsp veg gelatin (carrageenan)
2 tbsp powdered sugar
1 teacup water
1 tea cup whipping cream for mousse + 1/2 tea cup for garnishing
3 tbsp  powdered sugar


  1. Combine the milk, sugar, custard powder, cocoa powder, and chocolate 
  2. Boil the above mixture, keep stirring until the chocolate melts and forms a thick custard 
  3. Remove from the heat and let it cool
  4. Add the vanilla essence
  5. Mix the gelatin, sugar and water and heat it on a slow flame until it is transparent 
  6. Beat the gelatin mixture over ice until it look like cream
  7. Combine the chocolate custard and gelatin and churn it in an electric grinder to make a smooth texture
  8. Take the cream in a stainless steel bowl, put it over ice, add sugar and beat it at slow speed (take care not to curdle the cream)
  9. Keep aside 1/2 cup of cream for garnishing 
  10. Fold the remaining whipped cream into the chocolate mixture, mix well 
  11. Pour it into one single bowl or individual serving bowls
    Garnish it with cream and chocolate curl OR Crumbled Oreo biscuit   Or  Fresh Berries 
  12. Chill at least for 2 to 4 hour (2 hour in the freezer compartment)

Inventive Gastronomy – Part VIII

This party season, paint the town HOT PINK!

Dress up your favourite jalapeno cheese poppers in bold fuchsia and let them relax on a bed of creamy spinach with a mayonnaise, crispy lettuce, yoghurt  and spicy peri-peri dip keeping them company.

It won’t be long before these bright beauties catch eye of the party paparazzi!

       Beetroot Jalapeño Poppers

Prep Time: 35 min               Cooking Time: 25 min              Makes: 10-12 pcs


For the Pink Sauce: 
1 1/2 tea cup milk
10 tbsp Cornflour
1 1/2 tsp butter
1/2 teacup beetroot (boil with 1/4 teacup of water and make a pulp)
1/2 tsp black pepper  powder
Salt to taste

3/4 tea cup bread powder (churn the bread in grinder)

For the Stuffing:
75 gms mozzarella
1/2 tea cup cheese spared
3  tbsp jalapeño (finely chopped)

Cornflour + plain flour (for rubbing)
Oil for frying

Ingredients for Spinach:
3 teacup spinach (steamed and lightly churned)
1/2 teacup onion (finely chopped)
1 tsp butter
3 clove garlic
Salt and pepper to taste
2 tbsp cream
1 1/2 tsp plain flour ( optional)

For the dip:
1/4 teacup hung curd
2 tbsp mayonnaise
1 1/2 tsp peri peri sauce
1 tsp tomato ketchup

1 1/2 tea cup shredded lettuce (soaked in ice water for 20 minutes and drained)


For the Poppers:

  1. Boil  3/4 cup of milk
  2. Mix the corn flour with the remaining milk
  3. Add the cornflour mixture & butter,  beetroot pulp, salt and pepper to the boiled milk and stir it continuously till it thickens 
  4. Add bread powder and make a dough 
  5. Divide it into 10 to 12 equal parts
  6. Mix all the ingredients required for the filling
  7. Take one portion of the pink dough  roll it in the flour and flatten it on to your palm
  8. Put a spoonful of filling in the centre and roll into a cylindrical ball
  9. Repeat the same with the other portions 
  10. Roll the ball in the flour and deep fry

For the Spinach Bed:

  1. Steam the spinach, add garlic and churn it 
  2. Heat the butter add the onions and sauté it for while 
  3. Add the spinach, salt and pepper and mix well
  4. Add the cream
  5. Sprinkle flour and mix well

For the dip:

  1. Mix  all the ingredients for the  dip properly

Arrange the platter as shown in the photo


  1. You can make plain poppers without the beetroot
  2. You can substitute 3/4 cup bread powder with 2 medium potatoes +1/4 cup bread powder +1 tbsp corn flour

Paneer (Cottage Cheese) & Potato Sandwich

‘P’ for ‘Potato’.
‘P’ for ‘Paneer’.
Now, say ‘P’ for ‘Party’!
This non-fried appetizer packs fresh paneer sandwiched between mini potato patties layered with zingy mint chutney to tempt every guest’s palate.
‘P’ for ‘Perfect’! 🙂

Prep Time: 40 min              Cooking time: 15 min        Makes: 15pcs

1 /2 kg potato (special potato for Pattice) boiled and grated
1/2 tbsp corn flour
1/2 tbsp lime juice
Salt to taste
Corn flour + plain flour for rolling

The stuffing:
150 gms paneer (grated)
1 1/2 tsp chilli ginger paste
1 tbsp  coriander leaves (chopped)
15 raisins (chopped)
1 tsp chat masala
Salt to taste
Mix all the ingredient and keep aside

Mint chutney:
1  tea cup mint leaves
1/4 tea cup Coriander leaves
4 green chilli
1 tsp cumin seed
1 tbsp lemon juice
Salt to taste
Mix all the ingredient and churn it in a grinder

Oil to shallow fry

How to proceed:

  • Add 1/2 tbsp corn flour, lime juice and salt to the potato and mix well
  • Rub the potato ball in Cornflour mixture and roll into a circle  (approx 1/4″ thick)
  • Take a square cookie cutter and cut the potato dough with it to make 30 to 32 squares
  • Take one square,  spread some mint chutney on it, add a layer of the paneer mixture, take another square, spread some mint chutney and put it on paneer to make a sandwich 
  • Repeat with other square, make 15 to 16 sandwiches 
  • Shallow fry on a nonstick pan with oil

Note: Substitute potatoes with raw banana to make a jain version

For farali instead of mint chutney use coriander chutney , use aara root instead of corn flour and plain flour


Chocolate Melba Pudding

Expecting some guests at weekend? Even if you are not, making this heavenly pudding is not a bad idea at all. An elegantly sinful dessert comprising of crumbly biscuits sandwiching velvety chocolate custard and smothered with fresh cream and crunchy walnuts; it’s surprisingly inexpensive and easy to make. Spoil yourself today with a deliciously decadent indulgence!

Prep Time: 45 min         Cooking Time: 10 min         Freezing Time: 2 hrs        Serves: 6 

1 packet hide and seek biscuit
2 1/2 tbsp butter

For the Sauce:
1 tea cup milk
2 tbsp cocoa powder
2 tbsp sugar
1 1/2 tbsp cornflour
60 gms dark chocolate (finely chopped)

For the Soaking Syrup:
1/2 tea cup cool milk
3 tbsp finely chopped or crushed walnut
3/4 tbsp vanilla essence

1oo to 150 gms of cream

1/4 tsp vanilla essence
1 pc of dark chocolate (for garnish)


  1. Crush the  biscuit, add the butter and mix well

For the Soaking Syrup:

  1. Mix all the ingredients and keep aside

For the Sauce:

  1. Combine milk and sugar in a pan and heat
  2. Dissolve the custard powder and cocoa in little cold milk and add this to the hot milk
  3. Add the chocolate 
  4. Stir it until the sauce becomes thick
  5. Remove from the heat and let it cool

For the Cream:

  1. Take the cream in a stainless steel bowl, add the vanilla essence to it and beat it until it becomes stiff 
  2. Put the bowl on ice for better results

How to proceed:

  1. Divide the biscuit in two equal parts
  2. Take 4 to 5″  diameter pie tin or glass bowl
  3. Take one part of biscuit and make a layer in the pie tin/glass bowl
  4. Take half portion of the soaking syrup and sprinkle it on the biscuit layer
  5. Top it with the chocolate sauce
  6. Make a layer with the remaining portion of the biscuit and sprinkle the remaining portion of soaking syrup on it 
  7. Add a layer of whipped cream
  8. Garnish it with grated chocolate 
  9. Chill it in the freezer compartment for 2 hours 
  10. Unmould it if it is in pie tin
  11. Keep it in  refrigerator until you want to serve it

Note: I have used rich whipped cream which is already sweet. In case you do not use a sweet cream add 1 1/2 tbsp icing sugar to the cream


Green Pulav

If you thought the bright green colour was because of spinach or food colouring, you’ll be pleasantly surprised! 

An aromatic mixture of assorted vegetables cooked in ghee, every grain of fine basmati is painted with fragrant coriander-coconut paste that’ll tickle the tongue as well as please the eyes!


Prep Time: 20 min         Cooking Time: 15 min       Serves: 4 people

1 tea cup uncooked rice
2 cloves
2 cardamom
1 stick cinnamon
2 tbsp ghee
1/2 tsp cumin seed
1 large onion (finely chopped)
1 1/2 tea cup mix boiled vegetables (potato ,carrot,beans,cauliflower,peas)
2 tbsp curd

For the paste:
1 1/2 tea cup coriander leaves
4 green chillies
3/4″ piece of ginger
1 tsp cumin seed
5 clove garlic
2 tbsp greeted coconut
2 cloves
2 cardamom
3 peppercorn
1 stick cinnamon
Salt to taste n little lemon


  1. Boil the rice (ensure that the grains of rice don’t stick to each other)
  2. Add all the ingredients for paste and churn in the mixer
  3. Heat the ghee and add the whole spices. When it starts crackling add the onions and fry it for a few minutes
  4. Add the paste and fry it for a few minutes
  5. Add the vegetables and fry them
  6. Add the curd and mix it with the vegetables
  7. Add the rice and salt if necessary
  8. Serve hot with curd, papad and pickle

Note: if you don’t want to make it very spicy, you can avoid whole spices in the rice.