Eggless Chocolate Mousse

Egg less Chocolate Mousse

This Raksha Bandhan serve your brother or sister something very special. Egg less Chocolate mousse is a nice blend of cream, chocolate, vanilla and crunchy biscuit which all together gives a divine taste....

Serving : 4

Setting Time : 3 - 4 Hours

Preparation Time : 20 min

Cooking Time : 1 min

Ingredients :

• 250 gm Dark Chocolate
• 1 Tablespoon Milk
• Vanilla essence
• 2 Cup whipped cream
• 20 Marie gold biscuit
• 2 Tablespoon butter

For Garnishing :

• Chocolate vermicelli
• Edible Confetti
• Nuts

Procedure :

• First combine the dark chocolate and milk and place it in microwave safe bowl and microwave it for 1 min. Remove this from microwave and mix it gently till it is smooth 

• Now in a bowl take whipped cream, vanilla essence and chocolate mixture. And fold all these ingredients nicely 

• On other side in a bowl crush biscuits nicely and add butter to this and form a crumbled mixture

• Now take a pudding dish grease it with butter add the biscuit crumbled mixture and press it nicely now pour the chocolate mousse mixture to this 

• You can also present this in a cup. For that take a cup fill it half with biscuit mixture then pour chocolate mousse to this. Garnish it with biscuit mixture and chocolate vermicelli or what ever you want . Use your creativity 

• Now refrigerate your chocolate mousse for 3 to 4 hours
• Serve it chilled

Veggie Vermicelli

Veggie Vermicelli

Veggie Vermicelli a very light and healthy snack. Perfect for breakfast or kids lunch box.... Veggie Vermicelli is a soft vermicelli snack with a blend of Indian spices (garam masala) cooked with lots of fresh vegetables.... 

Preparation Time : 10 Min

Cooking Time : 10 Min

Ingredients :

For Vermicelli

• 1 Cup vermicelli.  
• 2 Cup water
• 1 Tablespoon Cooking oil
• Salt According to taste
• 1/2 Teaspoon garam masala powder (mix spices)

For Tarka (Tempering) : 

• 1 Tablespoon oil
• 1/2 Cup sliced onion
• 1/2 cup chopped potato
• 1/2 Cup chopped beans
• 1/2 Cup broccoli 
• 1/2 Cup sweet corns
• 1/2 Cup sliced cabbage
• 1 Cup deiced capsicum (red, green, yellow)
• 2 Green chilly chopped
• 1 Tablespoon coriander chopped
• 1 Teaspoon chilly flakes
• 1/2 Teaspoon garam masala powder (mix spices) 
• Salt according to taste

Procedure : 

For Vermicelli 

•  In a Pan add a tablespoon of oil. then add vermicelli roast it for few min till it become light brown in color now add salt and garam masala saute it and add 2 cup of water. Cook it for 5 to 7 min. keep it side  
  

For Tarka (Tempering):

• In a pan add  tablespoon of oil then add onion saute it for a min or two now add chopped potato saute it for 2 to 3 min once it is cook add beans saute it then add broccoli, (red, green and yellow) capsicum, sweet corn and sweet corn 
• Mix all veggie nicely add salt, chilly flakes and garam masala mix and saute all ingredients
• Now add Cooked vermicelli mix it with all vegetables nicely
• Veggie Vermicelli is ready serve it hot with a milk shake or cup of tea.....

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Coconut Rose Candy

Coconut Rose Candy 

Coconut Rose Candy is a very simple and easy dessert. Every time our kids want same thing different and equivalent to what they see in market. So by just adding small twist of refrigerating sweet I prepare a candy made up of cottage cheese, coconut and almond with a rose flavor. As we refrigerate the coconut and cheese our sweet will get chewy effect which kids really enjoy.

Preparation Time : 10 Min

Resting Time : 20 Min

Ingredients :

• Cottage Cheese 200 gm (Paneer)
• Grated dry coconut 1 cup
• Powdered Sugar 2 Tablespoon
• Rose Syrup 1 Tablespoon
• Crushed Almond 2 Tablespoon

For Garnishing :

• Crushed Almond 1 Tablespoon
• Grated dry coconut 1 Tablespoon
• Sugar coated silver balls 1 Teaspoon
• Rose syrup few drops

Procedure :

• First of all grate Cottage cheese and mix it with powder sugar nicely with your palm
• Once the cottage cheese and sugar mixture is converted into a smooth dough add dry grated coconut, crushed almond and rose syrup to this and form a dough

• Now on a flat surface roll this dough and with the help of cookie cutter give desired shape to your cookie as I used square shape
• Now in a plate make a mixture of crushed almond and grated dry coconut and cover candy with this mixture

• As all the candies are covered with this mixture nicely keep it in a refrigerater for 20 min and allow it to set. Before serving garnish it with a drop of rose syrup and silver balls 
• Your Coconut Rose Candy is ready serve it chilled. Chilled coconut and cheese will give your candy a chewy effect
• I am sure kids will love it and elders will also enjoy as it is very light sweet...

Corn Snack (Makki ki Kees)

Corn Snack (Makki ki Kees)

Makki ki Kees is a perfect snack for monsoon season. Makki ki kees is a creamy grated corn snack cooked with onion, green chilly and lemon....

Preparation Time : 10 min

Cooking Time : 7 Min

Ingredients  :

• 3 Fresh corn cobs
• 2 Tablespoon Cooking oil
• 1 Chopped onion
• 2 Chopped green chillies
• 1 Tablespoon chopped coriander
• Few Curry leaves
• 1 Teaspoon mustard seeds
• Pinch of Asafoetida (hing)
• Pinch of turmeric powder (haldi) 
• 1 Tablespoon lemon juice
• Salt according to taste
• Chilly powder according to taste
• 2 Tablespoon Milk

Procedure :

• Take fresh corn cob grate them and blend it in mixer with 2 tablespoon of milk to make a smooth and creamy mixture
• Now take a pan add cooking oil then add mustard seed, pinch of asafoetida and curry leaves saute it for a minute
• Now add chopped onion and green chillies saute it now add salt, turmeric powder and red chilly powder mix it well

• Now add corn mixture and cook for 3 to 4 minute on slow heat. Once the corn is cook remove the pan from heat add lemon juice and chopped coriander.

• Your Makki ki Kees is ready serve it hot with a hot cup of tea.....

Tip : You can also add grated coconut to this.....

Spinach and Potato Bread ( Palak Aloo Paratha)

Spinach and Potato Bread ( Palak Aloo Paratha)

Pack your kids lunchbox with some healthy stars of paranthas...

Preparation Time : 15 Min

Cooking Time : 15 Min


Ingredients :

• 2 Cup whole wheat flour (gehun ka atta)
• 1 Cup Spinach (palak) puree
• 2 Grated or nicely mashed potato 
• 1 Tablespoon sooji (semolina)
• 2 Tablespoon all purpose flour (maida)
• 1 Teaspoon chopped green chilly
• 1 Teaspoon ajwane (carom seeds)
• 1 Teaspoon ghee
• Salt according to taste
• Chilly Powder according to taste
• Ghee for cooking

Procedure :

• Blanch and blend the spinach to a smooth puree in a mixer without adding water
• Boil and mash potato nicely
• Now take a bowl add all the ingredients whole wheat flour, spinach puree, mashed potato. sooji, maida, green chilly, ajwane, ghee, salt and chilly powder mix all together and make a soft dough

• Now divide the dough into 4 equal portions and roll it into a round shape like chapati apply some ghee on it and fold it now again roll it into round shape.
• As we are making this for our kids so lets give it a twist by cutting it into a star shape. 

• Now heat the tava and cook star shape paratha from both side by applying ghee on to it
• As it is crispy from both side remove it from tava and serve it hot with butter, pickle or jam what ever you like.

Tip : Or you can serve it with vegetable for breakfast or make a wrap by adding some vegetable to it....