Sinful Dark Chocolate and Orange Mousse

Dark Chocolate and Orange Mousse

Ingredients

• 2 dark chocolate, chopped
• 1½ tbsp. Golden syrup / Maple Syrup (sugar syrup)
• 1½ tbsp. Orange Juice
• Few Drops of Orange Essence
• 1 cup – 200 gms fresh cream whipped till soft peaks form.
• Chocolate Sprinkles or Chocolate Chips for Decoration.

Instructions

1. Melt the chocolate and golden syrup together in a double boiler or Microwave till you get a smooth mixture. Don’t overcook. Cool slightly.
2. Add Orange juice to the chocolate mixture.
3. While the chocolate mixture is cooling, begin to whip the cream till you get soft peaks.
4. Fold the cream gently into the chocolate mixture.
5. Once you get a uniform even mousse mixture, pour the mousse in bowl or glasses.
6. Refrigerate for 4-6 hours or till the mousse is set and chilled.
7. Decorate the Dark Chocolate and Orange mousse with chocolate chips or sprinkles and serve.

Mousse for those who do not like eggs in their Desert and are Veges. 

Finger licking Good...Please avoid licking the spoons and bowls when making this desert, its too tempting not to...ha ha ha...Enjoy

Taco Filling (Raju Kaka's Recipe)

Taco Filling (Raju Kaka's Recipe)

It was a pleasant Sunday evening and we were supposed to have leftovers from the Sunday afternoon Mothers day Brunch, got a call from my cousin that he was coming over to give me some dishes made by my uncle Kartik (Raju kaka to us), it was almost 9 pm that he came and i went and collected the goodies from him, brought it home and open them, i was delighted to find taco shells, taco filling which from the looks and smell of it looked superb and a Mexican salad, made 1 taco for trial basis and the filling was so good that i made it a point to ask him for the recipe next day at the office, i asked him for it the next day at the office and at the end of the day it was sent to me, so here it is Taco Filling Raju kaka's Recipe as written by him and mailed to me.

1.use ready made tacos ,which are available at all provision stores

 

2.recipe for fresh and light fillings .

Soak 1 cup of kidney beans (rajma) overnight.Pressure cook the  beans , with a pinch of salt-until fully cooked (overcooked would be better).once cooked ,open the lid and take the beans out and let them cool .put in fridge

Take 2-3 medium tomatoes / 1 onion / 1/4 th capsicum / 3 green chillies ,and very very finely chop them up ,as we do in salsa sauce ,squeeze 1 full lemon juice in it  ,crush 1-2 cloves of garlic ,very fine ,and mix in ,mix all the things together in a bowl,and put it in the fridge ( not freezer).add oregano powder /red chilly flakes / any other herb powder ,before putting in the fridge .

Grate about 100 - 125 gms of any cheese ( amul/ brittania),and keep aside .

Take the now cool Rajma ,and crush them ,making them into a semi paste ,where no beans are full ,but crushed .take the bowl Out ,and mix the Rajma in it .add 50-60 gms of cheese into the mixture.mix well ,let everything be mixed together ,the Rajma should be mixed in well ,without lumps ,and the cheese broken up too.

Before serving add SALT TO TASTE, and a big table spoon of olive oil ,mix well,and serve cool.

Put the filling in the tacos ,and sprinkle cheese as per choice.

Except Rajma,cooking time ,takes 15minutes to make,serves 20 -25 tacos.

Enjoyyyyyyyy.

Kartik.

Eggless Lemon Coconut Cake

Egg-less Lemon Coconut Cake

A nice and fluffy cake which is easy to make and does not require a lot of ingredients also, its nice and spongy and has a superb flavor and can be eaten hot and with icecream.

Ingredients

Dry Ingredients:

All purpose flour (Mainda) – 1 ¾ cups
Baking soda – 1 teaspoon
Baking powder – 2 teaspoons

Wet Ingredients:

Butter – 1 stick (1/2 cup), soften at room temperature
Granulated sugar – 3/4 cup
Powered / dessicated Coconut - 4 Table Spoon
Yogurt  (Dhai Non Sour) – 1 ¼ cups
Fresh Lemon juice – 3 ½ tablespoons
Lemon zest – from 1 lemon

For Icing:

Powdered sugar (Confectioner’s sugar or icing sugar) – 1 cup
Fresh Lemon juice – 2 tablespoons

Method

Preheat the oven to 350 degree F (180 degree C) for at least 10 minutes.Lightly butter 9 inch round cake pan and keep it aside.Take all purpose flour, baking soda and baking powder in a bowl.Mix well till incorporated.Take soften butter in bowl. Butter should be at room temperature.Beat it till light with stand mixer or hand mixer or by hand with wire whisk. Add granulated sugar.Beat it till light and fluffy.Add yogurt.And beat it till mix. Add lemon juice and lemon zest. Mix it well. Add half of the flour mixture.And beat it till incorporated. Then add remaining flour mixture. Beat it well. Do not over mix it. Pour batter in prepared cake pan. Lightly tap on counter top to remove any air bubbles. Bake in preheated oven for 30-35 minutes or a toothpick inserted in middle of cake will come out clean. And cake will leave the sides of cake pan.Let it cool for 5 minutes in a pan. Then loosen the sides with butter knife and remove it on cooling rack. And let it cool completely. Make icing. Sift powdered sugar in a bowl.Add 2 tablespoons of lemon juice and stir until you get thick and smooth glaze.When you drop glaze from spoon it should be smooth and runny. Add more lemon juice or sugar as needed. Pour icing over top of cake. Spread it with butter knife and let it drip down from sides. & Hog Awayyyyyyyyyyyyyyyyyyyy.......

Soyabean Chunks Bhurji

Soyabean Chunks Bhurji

A quick recipe which is full of protein and a Healthy Option.

Ingredients

1 Onion Chopped Finely
1 Tomato Chopped Finely
Coriander Chopped Finely
1/2 Table Spoon Garlic Paste
Soya Chunks 1 Cup Soaked in water
1 Tablespoon oil for tempering
1 teaspoon mustard seeds
Salt, Red Chilly powder, Turmeric,Dhaniya Jeera Powder as per taste
1 table spoon tomato Ketchup.

Method

Soak the soya chunks for 5-10 mins and then drain the water, put them in a microwave container with water and salt and microwave for 5 minutes, remove from microwave and drain the water. In a pan take oil and mustard seeds and let them pop, add the garlic paste, onion and tomato and fry them for some time, add the Chilly Powder, Turmeric and Dhaniya Jeera Powder and fry the masala for some time, add the soya chunks and mix well, add the coriander and tomato ketchup and mix well and cook for some time. Serve hot with Toast or Paratha.

This is a really quick 1 when you are feeling lazy to cook something that takes a lot of time.

Dark Chocolate Cheese Cake

Dark Chocolate Cheese Cake

Ingredients:

Base:
150 gms cookies Pure Magic, crushed
2 tbs cocoa powder, omit if using chocolate cookies
4 tbs melted butter
2 tbs sugar

Cheesecake Filling:
200 gms cream cheese (Amul, GO, Lots of brands make it.)
1 cup heavy cream
150 gms semisweet/ bittersweet chocolate
1/2 tbs gelatine or Agar Agar
2 tbs water
1/2 cup sugar
1 tsp vanilla extract

Topping:
1/4 cup bittersweet chocolate
1/3 cup heavy cream
or

Use a cheese grater to grate a bar of chocolate over the set cheese cake.

Method:
Base:
Remove the cream filling from Pure Magic Cookies and keep aside for the filling, Mix together the cookies, sugar and melted butter. Press the mixture into the bottom of an 8" spring form pan and bring it up to the sides a little. Chill the base while you prepare the filling.

Cheesecake Filling:
Dissolve the agar agar in the hot water and keep aside.
Melt the chocolate over a double boiler. Keep aside to cool.
Whip the cream cheese and sugar until smooth and creamy. Stir in the melted agar agar.
Stir in the cooled chocolate and vanilla extract. Add the cream and whip until well combined.
Pour this mixture over the prepared crust and smooth the top. Refrigerate until set.

Ganache Topping:

Melt the chocolate and cream over a double boiler until smooth. Cool to room temperature.

When the cheesecake has set, run a knife around the edges and unmould carefully. Transfer to a serving plate and pour the Ganache over the top or grate a bar of chocolate over the cheese cake.

HOG AWAY