No Fuss Chocolate Mousse and a Giveaway

I used to be quite the expert at making chocolate mousse from scratch; dishing out smooth, velvety scoops of delicious goodness! Till I started reading about the dangers of consuming raw eggs especially for children. So I stopped.....

Recently I started dreaming of a spoonful of chocolate heaven again but didn't want to go down the gelatine route either. There were recipes with cream and agar but frankly with the thin cream we get here (no double whipped) I was very doubtful of its ability to set well. That's when I remembered seeing a recipe in Nigella's book. Yes - it was very much there and used marshmallows.

So I tried the recipe and it was a very easy and fabulous tasting one. The mousse turned out silken smooth and with no fuss at all! I made these for a dinner with friends during Navratri and served them in shot glasses as well as these antique glasses (antique - because they are 40 years old, my Dad got them from Japan when he was posted there!). The kids had a whale of a time licking the ends of the shot glasses which they couldn't reach with their spoons!

My blog is now 4 years old!! Only apt that I celebrate with a chocolate dessert since I began this blog with another delicious chocolate dessert. Thanks to all my readers and especially the people who take time to comment and mail me - its your interest which inspires me to blog about my cooking efforts.

And because I love y'all so much and to thank you for your support, I am hosting a GiveAway on my blog this month. For my Indian readers, I have The Mainland China Cookbook by Anjan Chatterjee to give away. The book will be sent to the lucky winner through Flipkart.

 This is one of my favourite restaurants and they have an amazing spread, not to mention some great customer service from a warm and welcoming staff. I have eaten in their restaurants in Chennai, Delhi and Mumbai and enjoyed most meals. The book has recipes for all their signature dishes - Crackling Spinach, Lotus Leaf Wrapped Rice, Lamb Stir Fry, Stir Fried Chinese Greens, Shao Xiang Chicken with Cashews and Chillies, Spring Onion Pancakes - in a crisp and clean format which makes the recipes easy to replicate in your own home.

For my readers outside India - I am giving away one copy of Anjum Anand's new book "I Love Curry" - a lovely collection of Indian recipes (not only curries but also sides, raitas, breads, salads and rice) with a contemporary twist to them. Anjum Anand is the host of Indian Food Made Easy and I love her effortless style and how she breaks down Indian cooking to show the depth and variety the cuisine has to offer without making it seem too complicated and preachy. The book will be sent to the lucky winner via Amazon.


So from Nov 1 to Nov 15th, 2011 - to participate in the Giveaway:
1. Leave a comment with your email id and place of residence
2. Tell me what's your favourite recipe on the blog
3. Share with me the dishes / cuisine you would like to see more of, on Peppermill

Chocolate Mousse

(serves 12-14)

Marshmallows - 200gms chopped into smaller pieces
Butter - 100 gms
Dark Chocolate - 400gms
Cream - 300gms
Vanilla essence - 1 tsp

1. Take a heavy pan and put in the chopped marshmallows, butter and chocolate (I had a packet which was a mix of white and pink marshmallows!) Chop the marshmallows else it takes a lot of time to melt.

2. Heat the pan over a low flame, stirring now and then till melted and comes together.Don't overheat or it might get clumpy. Remove from heat and keep aside.
    3. Meanwhile, whip the cream with the vanilla essence until a little thick, and then fold into the slightly cooled chocolate mixture - it should be a nice, smooth mixture.
   4. Spoon into 12-14 shot glasses - about 3-4 tbsp in each. Refrigerate till it sets and then serve.

Diwali Bakshanam Series - IV - Rava Ladoo

 

 To end this series on a sweet note - one of the easiest sweets to make for Diwali - Rava Laddoo. My favourite too because of its melt in the mouth texture. And not the sticking to the palate kind of consistency unlike Ma Laddoos or Besan Laddoos.

Some recipes add milk, but I don't think that's a good idea because besides the fact that it reduces shelf life, it often makes the laddoos hard. Better to go with ghee.

Wishing all my readers a very Happy Diwali and a prosperous New Year!

Semolina (sooji / rava) - 2 cups
Sugar - 1.5 cups
Ghee - 1 to 1/1/4 cups (melted)
Cardamom (elaichi) - 4-5
1/4 cup raisins and cashews

1. Add 2 tsp of the ghee to a heavy pan and lightly fry the cashews ansd raisins for about 3 minutes - the raisins will plump up and the cashews will turn light brown. Remove and keep aside.
2. Add 2 more tsp of ghee to the pan and lightly fry the rava for about 5 minutes on a low flame, constantly stirring. A light aroma of roasted rava is enough and it shouldn't turn brown.
3. Transfer the rava to a plate where it can cool.
4. Remove the cardamom seeds and mix it with the sugar and grind in a mixie till almost powdered.
5. Add the cooled rava to the mixie and grind till the sugar is completely powdered and the rava is still a little bit coarse.
6. Remove from the mixie into a separate dish.
7. Take a large plate - take about one third of the rava and add the warm, melted ghee 2-3 tablespoons at a time, to the rava - roughly a little less than half a cup should do. You can always add some more later if needed.
8. Take about 2 raisins and half a cashew for each laddoo and combine it with the rava and melted ghee and make small balls. If the mixture has too much of ghee, add a bit of the rava sugar mixture.
9. Once this is done, repeat with another one third of the rava and another measure of ghee and then again with the last portion of rava and some more ghee.

Don't panic if the laddoos are not forrming well, just add a wee bit more of warm ghee and it should come together. Also, you may have to warm the ghee midway once more, otherwise the laddoos may stop coming together.

Diwali Bakshanam Series - III - Ribbon Pakoda

This is the third in my series of posts this week on Diwali sweets and savouries. The first post was on Thenkuzhal and Mullu Murukku. Ribbon Pakoda is another universal favourite and I love this slightly spicy, crunchy snack. The main difference from the first two savouries is that we use Chickpea flour (besan) and rice flour instead of rice flour and split green gram flour. The murukku press uses the flat line shaped discs and there is also a bit of chilli powder added to the flour. So this snack is a lovely golden brown in colour.

Ribbon Pakoda

2 cups - besan (chickpea flour)
1 cup - rice flour
Melted Butter - 5 tbsp (I used unsalted butter, if you use salted butter, adjust the quantity of salt)
Sesame seeds - 1.5 tsp
Asafoetida - 1/4 tsp
Red chilli powder - 1 tsp
Salt - 1 level tsp (approximately)
Water - I ended up using about 250ml of water totally, but added it very gradually so as to not end up with a sticky mass.


1. Mix the rice flour, chickpea flour, sesame seeds and asafoetida in a large bowl. Melt the butter till just liquid and then mix into the flour gradually. Add the salt - its always better to add a little less and then increase it after tasting the dough. Mix till all the ingredients come together.
3. The dough may just about be able to come together but not able to hold shape. Start adding the water a little at a time and knead into a soft, pliable dough. At this stage, you can leave it a little bit firmer than what is actually needed and then add some more water to each batch just before being pressed out.
4. Divide the dough into 4-5 portions, each just enough amount to fit into the murukku press. Keep the rest aside covered by a damp cloth so that it doesn't dry out and work with one portion at a time.
5. Grease the insides of the murukku press. Take one portion of the dough and add about a tbsp of water (if needed), put into the murukku press. Use the plate which has a star shaped hole in it.
6. Press down on a oiled quarter plate or even a greased plastic sheet - it should be easy to press out and the shapes should form easily. If you are finding it difficult to press out the dough, then remove the portion and add one or two tbsp of water to it and try again till you come to a stage where it becomes easy to press out the ribbon shapes. It doesn't matter if the shapes don't come out into an exact round shape - as you keep pressing it will become easier to control. Don't press out too much at one time since it will take time to cook.
7. Meanwhile, heat oil in a heavy bottomed kadhai/wok - test the temperature by putting a small bit of pressed dough into the oil, it should rise to the top. If not wait for some more time. Keep the flame on medium low at all times. 
8. When the oil is hot enough, slide the pressed out shapes from the plate/plastic sheet onto your hand and then slide it slowly into the hot oil, taking care not to drop it from a height,else the oil might splash on to your hands. Put in a few more or as much as the pan can accomodate without overcrowding.
9. When it rises to the top, flip over and fry for a few more minutes -  till the bubbling of the oil stops and the ribbon pakoda is cooked through and a golden brown in colour. Wait for the first batch to cool and eat one to check the salt and consistency. Accordingly adjust the seasoning if needed and correct the frying time for the next batch.
10. Press out the remaining portions as well in the same manner.

Diwali Bakshanam Series - II - Cornflakes Chivda

This is not a Tamil savoury snack - the similar snack which is made at Diwali in Tamil households is called "Mixture" and has a mixture of fried ingredients like omapodi, ribbon pakoda and peanuts and other savoury seasonings.
But I love the cornflakes chivda which you get in Mumbai and its much easier to make as well. I used this recipe from The Cooker and it was abosutely fuss free and such a delicious snack!

Cornflakes Chivda

(adapted from this recipe)

Cornflakes - 6 cups
cashewnuts - split into half - 1/4 cup
peanuts (with skin)- 1/2 cup
raisins - 1/3 cup
mustard seeds - 2 tsp
Curry leaves - handful
fennel seeds (saunf) - 1 tsp
red chilli powder - 1 tsp
salt - to taste
oil - 3-4 tbsp
Turmeric - 1/2 tsp
lime juice - 1 tbsp
sugar - 1 tsp

1. Heat oil in a large pan. Add the mustard seeds and when they start popping, add the curry leaves and turmeric.
2. Then add the peanuts and fry till half roasted.
3. Add the cashews, raisins, red chilli powder, fennel seeds, lemon juice and fry for 3-4 minutes till the cashews are toasted, the rasins are plumped up and the peanuts are fully roasted.
4. Pour in the cornflakes and salt and turn off the flame. Mix well taking care not to crush the cornflakes. When slightly cool, add the sugar.
5. Store in air tight containers.

Diwali Bhakshanam Series - I - Thenkuzhal & Mullu Murukku

I rarely post recipes of Indian sweets and savouries because they seem so subjective to me. A lot of Indian sweet making is about perserverence and picking up a few tips rather than sticking to recipes to the letter, as in case of many Western recipes. The success to making Indian sweets lies in not getting caught up in the debate about one string or two string consistency but rather to get a natural feel of things by making them again and again. Even if only once a year - the next year will be a bit better than the previous one because of one more thing you found out for yourself.

This year since I'm home and have the time (but alas not the energy and so have had my trusty Tara to help out with the actual stirring/making/squuezing out), I decided to involve my 6 year old so that she gets a feel of all the traditional Tamil sweets and savories which she wouldn't get to see otherwise in Delhi. I also decided to post the recipes with a few tips of what I have learnt over the last 12 years I have been making these on and off. I don't profess to be an expert but just making these again and again is what seems to have helped me in getting things right.

I will be posting these dishes and their recipes over the next 5 days - hopefully, those of you who need a slight nudge will find these posts helpful to kickstart your Diwali preparations. While store bought is always convenient and time saving, it would be a little sad if we didn't make an effort to preserve just a few of our traditions!

This post introduces the favourite Tamil savoury Thenkuzhal - literally meaning tubes of honey - and Mullu Murukku. These are fried savoruy snacks with a lovely crunch to them - made out of rice flour and split green gram lentil flour. The proportions and ingredients are what my Mom uses - haven't changed anything since it all works perfectly fine as it is. And please Use Butter.

Thenkuzhal 

2 cups - rice flour
1/2 cup - urad dal (split black gram) flour
Butter - 5 tbsp (I used unsalted butter, if you use salted butter, check the quantity of salt)
Cumin seeds - 1.5 tsp
Asafoetida - 1/4 tsp
Salt - 1level tsp (approximately)
Water - I ended up using about 250ml of water totally, but added it very gradually so as to not end up with a sticky mass.

1. You could buy urad dal flour readymade from the store - but if you don't get it (which I don't here), lightly roast 1 cup of split black gram till it barely changes colour (this takes about 8-10 minutes). If you roast it too much, you might not get the almost cream colour of this particular svaoury snack and it might turn out a bit darker. Which is fine - you can always keep it in mind and do it the next year!
2. Mix the rice flour, urad dal flour, cumin seeds and asafoetida in a large bowl. Melt the butter till just liquid and then mix into the flour gradually. Add the salt - its always better to add a little less and then increase it after tasting the dough. Mix till all the ingredients come together.
3. The dough may just about be able to come together but not able to hold shape. Start adding the water a little at a time and knead into a soft, pliable dough. At this stage, you can leave it a little bit firmer than what is actually needed and then add some more water to each batch just before being pressed out.
4. Divide the dough into 4-5 portions, each just enough amount to fit into the murukku press. Keep the rest aside covered by a damp cloth so that it doesn't dry out and work with one portion at a time.
5. Grease insides of the mould. Take one portion of the dough and add about a tbsp of water (if needed), put into the murukku press. Use the plate which has plain holes in it.
6. Press down on a oiled quarter plate or even a greased plastic sheet - it should be easy to press out and the shapes should form easily. If you are finding it difficult to press out the dough, then remove the portion and add one or two tbsp of water to it and try again till you come to a stage where it becomes easy to press out the thenkuzhal shapes. It doesn't matter if the shapes don't come out into an exact round shape - as you keep pressing it will become easier to control.
7. Meanwhile, heat oil in a heavy bottomed kadhai/wok - test the temperature by putting a small bit of pressed dough into the oil, it should rise to the top. If not wait for some more time. Keep the flame on medium low at all times.  A high flame will cause the thenkuzhal to brown fast without cooking inside.
8. When the oil is hot enough, slide the pressed out shapes from the plate/plastic sheet onto your hand and then slide it slowly into the hot oil, taking care not to drop it from a height,else the oil might splash on to your hands. Put in a few more or as much as the pan can accomodate without overcrowding.
9. When it rises to the top, flip over and fry for a few more minutes -  till the bubbling of the oil stops and the thenkuzhal is cooked through. Its fine if it feels a little soft inside, it will harden a bit as it cools. Wait for the first batch to cool and eat one to check the salt and consistency. Accordingly adjust the seasoning if needed and correct the frying time for the next batch.
10. Press out the remaining portions as well in the same manner. (and keep getting better and better at it each time!)

Mullu Murukku

This uses the same dough as the thenkuzhal but I just add ajwain seeds (omam) to the flour and you need to change the disc press to the star shaped one.

2 cups - rice flour
1/2 cup - urad dal (split black gram) flour
Butter - 5 tbsp (I used unsalted butter, if you use salted butter, check the quantity of salt)
Cumin seeds - 1.5 tsp
Asafoetida - 1/4 tsp (hing)
Ajwain seeds - 1 tsp (omam/bishops weed)
Salt - 1level tsp (approximately)
Water - I ended up using about 280ml of water totally, but added it very gradually so as to not end up with a sticky mass.


1. You could buy urad dal flour readymade from the store - but if you don't get it (which I don't here), lightly roast 1 cup of split black gram till it barely changes colour (this takes about 8-10 minutes). If you roast it too much, you might not get the almost cream colour of this particular svaoury snack and it might turn out a bit darker. Which is fine - you can always keep it in mind and do it the next year!
2. Mix the rice flour, urad dal flour, cumin seeds and asafoetida in a large bowl. Melt the butter till just liquid and then mix into the flour gradually. Add the salt - its always better to add a little less and then increase it after tasting the dough. Mix till all the ingredients come together.
3. The dough may just about be able to come together but not able to hold shape. Start adding the water a little at a time and knead into a soft, pliable dough. At this stage, you can leave it a little bit firmer than what is actually needed and then add some more water to each batch just before being pressed out.
4. Divide the dough into 4-5 portions, each just enough amount to fit into the murukku press. Keep the rest aside covered by a damp cloth so that it doesn't dry out and work with one portion at a time.
5. Grease the insides of the mould. Take one portion of the dough and add about a tbsp of water (if needed), put into the murukku press. Use the plate which has a star shaped hole in it.
6. Press down on a oiled quarter plate or even a greased plastic sheet and make a spiral shape - it should be easy to press out and the shapes should form easily. If you are finding it difficult to press out the dough, then remove the portion and add one or two tbsp of water to it and try again till you come to a stage where it becomes easy to press out the spiral shapes. As you press it will become easier to control and make the spiral shape needed for this murukku.
7. Meanwhile, heat oil in a heavy bottomed kadhai/wok - test the temperature by putting a small bit of pressed dough into the oil, it should rise to the top. If not wait for some more time. Keep the flame on medium low at all times.  A high flame will cause the murukku to brown fast without cooking inside.
8. When the oil is hot enough, slide the pressed out shapes from the plate/plastic sheet onto your hand and then slide it slowly into the hot oil, taking care not to drop it from a height,else the oil might splash on to your hands. Put in a few more or as much as the pan can accomodate without overcrowding.
9. When it rises to the top, flip over and fry for a few more minutes -  till the bubbling of the oil stops and the murukku is cooked through.Wait for the first batch to cool and eat one to check the salt and consistency. Accordingly adjust the seasoning if needed and correct the frying time for the next batch.
10. Press out the remaining portions as well in the same manner till all the dough is used up.

Vadai Curry (Fried Lentil Dumplings in a Coconut and Fennel Spiced Curry)

Remember the fabulous coconut milk infused rice dish Brinji and the delicious golden crusted Roast Potatoes? Well this is another of MIL's specialities which I was introduced to after I got married - I have adapted it to my taste over the years and it remains a favourite at home though doesn't get made as often as we would like. It's not very time consuming, just that you need to remember to soak the lentils for the vadais beforehand. And these vadais are so tasty, I always make more vadais to eat on their own as a snack - either before lunch or at tea time.

The flavour of the curry as well as the vadais depend on the addition of fennel seeds (saunf). MIL roasts whole spices and grinds them into the spice paste, but that's too strong a flavour for me. I prefer tempering the curry with the whole spices instead and also adding a dash of garam masala powder.

Also, one could steam the vadais (and call them urundais - dumplings- instead of vadais!) and then put them into the curry - but really, since we don 't make this very often I find it worthwhile to have the fried vadais when I do make it. The taste of the crisp lentiil vadais soaked in the curry is absolutely amazing. Not to mention that we get to eat the crunchy vadais on their own for a snack!

I made this for lunch on a Saturday and served it with rice and then we had the leftovers with idlis the next morning. Idlis and vadai curry is a classic combination and hard to beat.

P.S I have made a few additions to the widgets on my blog - a long overdue Search button which many had been asking for. Also, a book list of the books I have been reading - I know there are many avid book readers out there and I know we are always looking out for some good recommendations. Feel free to mail me to check on any book you see in my list, I will be happy to share my impressions of the book. There are also widgets for some of the most popular posts on this blog as well as Subscribe via email button at the bottom. Do let me know if you have any feedback on the blog. Thank you!

Vadai Curry

Ingredients:

For the Vadai

Chana Dal (Bengal Gram Dal) - 1 heaped cup, soaked for 1.5 to 2 hours
Fennel seeds (saunf) - 1 tsp
Onion - 1 small, finely chopped
Curry Leaves - 8
Dried red chillies - 3-4
Salt
Oil to fry the vadais

For the Curry
Masala paste:
Coconut - 3/4 cup grated
Green chillies -2-3
Fennel Seeds (saunf) - 1 tsp

Cinnamon - 1 stick
Cloves - 4
Onion - 2 small chopped
Tomatoes - 2 chopped
Green chillies - 2 slit
Ginger Garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Garam Masala powder - 1/2 tsp
Coriander leaves chopped - 2 tbsp
salt to taste
Oil - 1 tbsp

1. For the vadais, grind the chana dal along with the red chillies, saunf and salt. Grind to a coarse consistency adding minimal water and do not make into a fine paste. It is fine if there are pieces of lentil showing. Add the finely chopped onions and curry leaves into the batter and mix well.
2. Heat a deep wok with oil in it - enough to cover the vadais when they are fried. Shape the vadais into small balls and deep fry in batches on a medium high flame, till golden brown and crisp. Drain on absorbent paper and keep aside.
3. For the curry, grind the ingredients for the spice paste finely.
4. Heat oil in a pan and add the cinnamon and cloves followed by the chopped onions - fry till transparent and then add the ginger garlic paste and the green chillies and fry for 2 minutes.
5. Put in the chopped tomatoes, red chilli powder, turmeric powder, coriander powder and fry for 5-8 minutes till tomatoes are pulpy and the spices are fried.
6. Add the freshly ground spice paste, salt and one cup of water, bring to boil and then simmer gently for about 15 minutes.
7. Add the garam masala powder and some water if too thick, adjust salt and then add the fried vadais to the curry - simmer for 3-4 minutes and then turn off the heat. Garnish with coriander leaves.
8. Serve with rice or as an accompaniment to idlis or dosais.

If you would like to steam the lentil batter instead of frying them, simply shape into balls, place on an idli steamer and steam (in a pressure cooker without the weight or in a large vessel) for 15 minutes till they are cooked and look a little shiny on the outside. Add to the curry as mentioned in the recipe.

You could also use a  mixture of tur dal and chana dal in the lentil batter or only tur dal (pigeon pea lentils)

Vegetable Biryani - The Party Pleaser

 

This is one of the first biryanis I tried when we started entertaining and I wasnt still comfortable cooking meat or chicken. So I would stick to a chicken curry and stay safe with the rice.  Plus in Chennai, we had friends who were vegetarians and it made sense to have one main which everyone could enjoy. More convenient for me as well to come home after work and just concentrate on a few things for dinner. 

But this biryani is definitely magical - good times assured and some very satisfied diners. Every. Single. Time. Don't take my word for it - go ahead and try it. I used to think it may have been all that rum and cola we DINKS were consuming - but no, its improved its reputation even as our choice of drinks has become a little  more diverse and refined. And now, since my repertoire has expanded in the past 14 years, I make this as a Sunday lunch as well - its no longer a "party dish" alone. 

I do have a confession though - part of this dish's popularity is aided by the addition of a ready made ingredient - Parampara Biryani Masala. It doesn't completely rely on it, but the taste definitely improves with the addition. You could replace with some other commercial biryani masala - I have tried Everest which works well too. 

This is going to Tickling Palates' event Hibernative Foods - she says our ancestors instinctively prepared foods which matched the seasons. Which is why, she says, the festival season from Dasera to Diwali during the cooler months, sees a surfeit of protein rich and fatty foods like sweets and savouries. So, the brief for this month was to prepare food rich in proteins as well as fat. Biryani of course is definitely a winter dish with its warming properties....and its a rich dish with protein and fats in the form of the vegetables, ghee and yoghurt.

 

Rice - 2 cups
Cloves - 3-4
Cardamom - 2-3
Cinnamon -2 sticks
Bay leaves - 1
Oil - 2 tsp
Salt


Onions - 2 big, sliced thin
Tomato - 1 meidum chopped
Chopped veggies - 2 cups (carrots, beans, peas, mushrooms, bell peppers)

Yoghurt - 1 cup
Ginger garlic paste - 2 tsp
Green chillies - 3 slit long
Red chilli powder - 1/2 tsp
Biryani masala - 2 tbsp (Parampara paste is what I use)
Coriander leaves - 1 tbsp chopped
Mint leaves - 1 tbsp chopped
Ghee / oil - 3-4 tbsp
salt

1 Cook basmati rice in lots of salted water along with bay leaves, cloves, cinnamon, cardamom,cardamom and oil till it is three fourth cooked. Drain the rice, fluff with a fork onto a platter and keep aside.
2 Heat the ghee or oil in a heavy bottome pan, add the sliced onions, saute for 8-10 mts till nice and brown. Reserve half of the onions for garnish.
3 In the same pan, add the ginger garlic paste,green chillis, mint leaves and coriander leaves lightly fry for 2-3 minutes.
4. Add the red chilli powder and biryani masala along with the chopped tomatoes and fry for 3-4 minutes.
5. Add the yoghurt and salt and mix well. Cook for 5 minutes till the masala comes together well and then add the vegetables, fry 2 minutes and cover and cook till just tender. Turn off flame and keep aside.
6. .In a baking dish, smear some oil at the bottom and arrange half of the par boiled rice in an even layer.
7. Take the vegetable yoghurt masala mixture and spread evenly over the rice
8. Spread the remaining rice over the masala, top with the fried onions and some more of the coriander and mint leaves.
9. Cover with foil and bake in a pre heated oven at 190C for about 30 minutes. let rest uncovered for about 5 minutes before removing the foil.