CHOCOLATE MOUSSE - Eggless Chocolate and biscuit mousse

                          Mousse in French means "foam", that means this desert should have an airy texture. Basically it depends on the ratio of whipped cream or whipped egg whites to other ingredients. There are plenty of variation in the preparation of mousse. Some use whipped cream or butter, while some use whole egg , or some use egg whites and some don't use egg at all. Here am sharing an easy chocolate mousse recipe.

                        The first written record of chocolate mousse  comes from a food exposition held in US. But the recipe yielded a chocolate pudding type desert instead of today's stiff and fluffy mousse. I searched google for an easy recipe for chocolate mousse and here it is. An yummy lovely chocolate dessert with intense chocolate flavor. 

                             I always prefer to have something crunchy or something along with the mousse. That makes me to spread  some biscuits crushed as the base , which really turns out yummy. So enjoy this yummy basic  Egg less easy chocolate mousse recipe which gives an intense chocolate flavor and perfect texture..!!!!

You might also like Strawberry mousse recipe

INGREDIENTS ( servings - 3 small cups)

Digestive biscuits               - 8 nos , crush well or powder it 

Unsalted butter                   - 2 tbsp             

Heavy whipping cream       - half a cup

Chocolate                            - 100 gm , chopped

Sugar (powdered )               - 2 tbsp ( can add more or less)

Water                                   - 1 tbsp

PREPARATION

• Melt the unsalted butter and mix it well with the crushed or powdered biscuits.
• Spread it as the base of mousse in the serving cups. Press gently with the back of a spoon and chill until the chocolate layer is done.
• In a pan boil water and sugar on a medium flame. Once sugar melted, pour it over the chopped chocolate in a separate bowl.
• After few seconds mix it till the chocolate has melted and becomes smooth.
• When done set aside to cool.
• In a bowl beat the heavy cream till fluffy or until soft peaks form.
• Gently fold half of the whipped cream into the chocolate mixture , combine well and then fold  the remaining whipped cream until well combined and smooth.
• Pour it over the biscuit base of each cups equally.
• Chill the mousse to set, at least  for 2 hours.
• The image above shown is taken before chilling. Once set decorate with choco balls , nuts or upto your choice.

MUSHROOM MASALA DOSA / Kerala Masala dosa

"Masala Dosa" a famous South Indian cuisine , which is one of my all time favorite. Though the process of preparation of Masala dosa is too long, its too worth also. I always prefer experiments in this lovely dish. Here is  an incredibly delicious and simple  masala dosa recipe , stuffed with mushroom and yet another vegetables too.

Other recipes   

Simple masala dosa

Instant Curd dosa

Semolina dosa

Ghee roast dosa

Adai / lentil dosa

Neer dosa

MUSHROOM MASALA

INGREDIENTS

Mushroom (cut into small pieces)    -500 gm

Onion                                                - 1 , sliced

Carrot                                               - 1, cubed

French beans                                    - 6 nos, cut 1 inch lengthwise

Potato (optional)                              - 1, cubed (i did't used)

Tomato                                               -2 nos

Turmeric powder                              -1 tsp

Kashmir  chilly powder                    -1 tsp

Salt

Oil

PREPARATION

• Marinate mushroom pieces with turmeric powder and salt.  Then cook till half done.
• Keep the mushroom and its water  aside in a separate bowl.
• In a non stick pan heat some oil and add sliced tomatoes.
• Cook till the oil separates.
• Then add   turmeric powder, Kashmiri chilly powder, salt and mix well.
• Cook till all the ingredients get well mixed.You can add 2 tbsp of the  mushroom stock ( the water kept aside) if needed.
• When the gravy becomes thick  add  french beans and carrot .
• Mix well .
• Again cook for few minutes  and now add the half done mushroom .
• Cook till the mushroom get mixed well with the gravy.
• Finally  heat oil in a pan and saute the sliced onion till golden .
• Mix it with the cooked mushroom gravy. 

DOSA

INGREDIENTS

Urad dal                                       -1 cup

Parboiled rice and regular rice   - 2 cups(1 cup each)

Rice flakes  (optional)                  -2 tbsp (makes dosa crispy but soft)

Cooked rice (makes dosa soft)             -4 tbsp

Butter / Ghee

PREPARATION

• Soak the dal and rice for 4 hours in separate bowls.
• Then grind them together well along with rice flakes (soak in water for 15 minutes) and cooked rice.
• Pour to a big bowl and mix well .
• Put salt and keep overnight( at least 8 hours, preferably 10 hours).
• Heat the pan on high flame. When hot reduce the flame to medium low .
• Spread some butter / ghee  and  pour a ladle full of batter .
• Spread the batter in circular  motion with the back of the ladle itself and make thin  big dosas .
• Cook till the dosa turns golden brown and  then put the mushroom masala as the filling.
• Serve hot with coconut chutney.

HOW TO MAKE CARROT CAKE WITHOUT OVEN - Easy starters recipe

                   CARROT CAKE ON STOVE TOP

                        Today iam going to share with you the best stove top carrot cake recipe with cream icing that is easy, tender and moist . Most of the people will not be much familiar with oven baking / stove top baking recipes, But they love cakes and of course they love to make cakes without oven. Here is the answer for those who love to make cake without oven......

Its very simple to find a recipe for carrot cake. But its very hard to find the best healthy carrot cake recipe that too on stove top. And for you guys 'for those who searching for easy cake frosting recipe' here it is...Simple whipped cream icing topped with powdered oreo biscuits. Hooo.....how simple frosting recipe it is!!!

Mmmm...i forgot to tell you...This is the first cake which i made without an oven...So don't ever buy store bought cakes (as the birthday gifts),,instead  make this  delicious cake  stove top and enjoy with your loved ones. Do try and enjoy with your loved ones!!!! 

       

                                  INGREDIENTS

for the cake

All purpose flour /maida      - 1 cup

Baking powder                     - 1 tsp

Egg                     - 3 nos

Powdered sugar / granulated sugar - half a cup ( small cup)

Oil           - half a cup ( small cup)

Carrot     - 1 cup , grated

Vanilla essence     - half tsp

Unsalted butter     - 1 tsp ( for greasing the tray)

for whipping cream icing

Icing sugar / powdered sugar  - 5 tbsp ( can add more or less)        Heavy whipping cream    - 1 cup

Vanilla essence     - half tsp

for decoration

Oreo biscuits, powdered

Any round ball  chocolate

Strawberry


Also please watch the video of simple carrot pola (steamed carrot pudding) on my youtube channel

PREPARATION

• First, we can start by preparing the whipping cream frosting. This is because the whipping cream must be stiff while icing the cake. Else results in a watery icing.
• So let's prepare the icing. For that keep the mixing bowl, wire whiskers and hand whiskers in the freezer for 20 minutes.
• Keep some ice cubes in the freezer for keeping it under the bowl which is used for whisking the cream.
• If everything set, then pour 1 cup of whipping cream, vanilla essence and icing sugar ( if it is normal sugar, powder it in the smallest jar of the mixie) in the glass bowl. Set some small ice cubes under the glass bowl.  Whisk it well until soft peaks formed.
• If you are using hand whisker, then it will take more than 5 minutes to get the fluffy cream.
• You can also put whipping cream and sugar in a blender/juicer until soft peaks come out ( this can be done by whisking for 2 minutes using whisker then refrigerate and then put in a blender ).
• Store the whipped cream in the fridge until we prepare the cake.

• Now we can start preparing the cake mixture.
• Grease the baking tray with butter .
• Sift together all purpose flour and baking powder well. Set aside.
• Beat the eggs and powdered sugar in a blender or using a whisker. ( i used blender). When done pour it into a big bowl.
• Now add oil to this mixture and whisk well until soft.
• Now grind the grated carrot to a fine paste without adding water. Pour this puree into the prepared mixture along with vanilla essence. Whisk very well .Add the sifted flours little by little to the egg mixture and keep on beating until the whole flour is mixed up with the egg mixture (just for 4 seconds. If u beat more after adding the flour, the cake turns hard or else you can fold the flour mixture with a spatula)
• Pour this mixture into it. The mixture should only cover the half of the baking tray as when it starts to cook, the mixture will rise.
• Heat a nonstick vessel with lid. When hot, make the flame very low and keep the baking tray with the batter inside it and close the lid.  Cook for 40 minutes in a low flame.
• Insert a toothpick after 30 minutes (for checking only) and once the toothpick comes out clearly remove from flame.
• Allow it to cool and then divide it into two thin cake layers. Set aside separately.
• Now start the icing.
• Spread some whipped cream over one layer and cover it with the other layer.
• Spread the whipped cream thickly over the whole cake. The cake must look white in color. If you think its watery, then refrigerate the cake now for few minutes. Or if its stiff then go on.
• Powder the oreo biscuits in the smallest jar of the mixie ( i used 8 pairs of biscuits ). Spread it all over the cake. Decorate with dairy milk shot or any other tiny round chocolates and strawberry.
• Keep refrigerated for 2 hours for a perfect look...
• So our carrot cake on the stove top is ready... 
• Still any doubts, feel free to comment.THANK YOU.
• Please subscribe my youtube channel Ayeshas kitchen for cooking videos.

CHICKEN RECIPES - DRAGON CHICKEN / Easy Indo Chinese Dish

DRAGON CHICKEN RECIPE

                     Dragon chicken is one of the easiest Indo Chinese dish, which is becoming famous in many other parts of the world as well. Majority of North Indian restaurants now serve Dragon chicken as their special menu. Now even in countries like USA, Australia and UAE  it is becoming popular among the Indian community. It tastes irresistibly yummy and looks very appetizing due to its vibrant reddish color. Here is a very simple and yummy recipe of Dragon chicken , that could be served as a side dish or main dish with fried rice, chappathi...etc

INGREDIENTS

Chicken                     - 500 g, boneless, cut into thin cubes

for marination

Egg white         -  of 1 egg 

Pepper powder  - half  tsp

Kashmiri Chili powder - 1 tsp

Corn flour   - 2 tbsp

Ginger garlic paste  - 2 tsp

Soy sauce      - 1 tbsp

Salt

for the gravy

Garlic     - 1 tbsp, finely chopped

Ginger    - 1 tsp, finely chopped

Red chili flakes  - 2 tsp( i used kashmiri chilli flakes)

Tomato sauce     - 3 tbsp

Soy sauce       - 1 tbsp

Sugar     - half tsp

Oil

PREPARATION

Here is the video showing how to make DRAGON CHICKEN. Please watch my video and kindly SUBSCRIBE to my channel. Thank u 

• Marinate the finely cubed chicken pieces with the fine paste of all ingredients given under for marination (add all those ingredients given under for marination into the blender and blend well until smooth). Set aside for 15 minutes.
• Then shallow fry it in hot oil till golden and crispy on a medium flame. When done, transfer it to a plate and set aside.
• Heat a non-stick pan and pour 2 tbsp of chicken fried oil.
• Saute ginger and garlic chopped till light golden and then add red chili flakes. Saute a while and mix in the sauce mixture (mix together tomato sauce, soy sauce, and sugar in a bowl). Check for salt. Mix well.
• When the sauce starts to boil, add the fried chicken pieces to it.
• Let it cook for few minutes until everything is well combined.
• Now the delicious hot and spicy dragon chicken is ready to serve.!!!!
• Here is the video - Dragon chicken recipe

Please subscribe to my YOUTUBE CHANNEL - Click here for more cooking videos.

Beef Chilly Dry Fry / Hot and Spicy Beef Fry

INGREDIENTS

Beef                                      - 1 kg

Onion                                   - 2 , sliced

Tomato                                 - 1, sliced

Ginger garlic paste              - 2 tbsp

Beetroot                                - finely sliced, 3 tbsp (looks attractive)

Dried red chili flakes            - 3 tbsp

Turmeric powder                   - 1 tbsp

Red chili powder                   - 2 tbsp ( can add more or less)

Coriander powder                - 3 tbsp

Soy sauce                              - 2 tsp

Green chili                            - 2 nos

Salt

Coconut oil

Curry leaves

PREPARATION

• Firstly, marinate the beef ( do not cut into fine cubes) with turmeric powder and salt. Cook it in a cooker until 2 whistles.
• When done, take off the beef ( drain the water )and cut into strips . Then marinate it with soy sauce and chili powder. 
• Heat oil in a pan and saute onion till golden and then add sliced tomato.
• Saute well and when done , add sliced beetroot, green chili,  ginger garlic paste  and saute very well in a low flame until you get a thick gravy consistency.
• Now add the stripped beef to it along with coriander powder, chili flakes and salt.
• Drop 1 tbsp coconut oil over it and stir continuously till the beef is well coated with the gravy.  
• Finally garnish with curry leaves and best to serve hot with steam cake , chappathi, rice....Reallyy hot and yummyy!!!!

CHOCOLATE BISCUIT PUDDING / LAYERED PUDDING RECIPES

INGREDIENTS
Milk                                        - 2 cups
Cocoa powder                       -  4 tbsp
Sugar                                     - 4 tbsp
Condensed milk / Milkmaid  - 4 tbsp
Desiccated coconut              - half a cup
Digestive biscuits                 - 12 biscuits ( can add more or less)
Cornflour                             - 1 tbsp
China grass                          - as required for setting

PREPARATION

• Boil 2 cups of milk in a vessel and when done , set one cup of  milk aside for later use.
• Add desiccated coconut to the boiled milk  in the vessel and stir continuously along with 2 tbsp of sugar and 2 tbsp of condensed milk. Stir well for 5 minutes in a medium low flame.
• Now prepare the china grass .Soak the china grass ( 2gm) in cold water for few minutes and then cook over a slow flame until it dissolves to a clear liquid.
• Pour it to  the prepared coconut milk mixture and stir well.
• Transfer to a pudding tray and keep refrigerated for 10 minutes. 
• Mean while prepare the chocolate layer. Boil the milk which we set aside again along with 2 tbsp milkmaid, 2 tbsp sugar.
• Mix in cocoa powder and cornflour in 1 tbsp of milk in a bowl and stir well.
• Add this to the boiling milk and mix well. 
• Again prepare china grass  ( 2gm) and mix the prepared liquid china grass with this chocolate mixture . Once it thickens lightly, remove from flame.
• Now take out the tray which we refrigerated and spread 5  digestive biscuits above the coconut mixture layer .And then pour half of the prepared chocolate layer over it  and again spread some biscuit pieces over it. 
• When done ,pour the remaining chocolate mixture and decorate with biscuits and nuts.

PRAWN IN ROASTED COCONUT GRAVY / KERALA SPECIAL VARUTHARACHA CHEMMEEN CURRY

PRAWN IN ROASTED COCONUT GRAVY

INGREDIENTS

Prawns    - 400 gms, medium sized, cleaned and veined                

Onion                  - 2 nos, finely chopped

Tomato                - 1, small, finely chopped

Green chili         - 2 nos

Garlic chopped    - 3 tbsp

Turmeric powder - half tsp + half  tsp for marination

Coriander powder      - 2 tsp + 1 tsp (in roasted gravy)

Coconut grated          - 1 cup

Fennel seed               - 1 tsp

Shallots              - 4 nos + 2 nos chopped for seasoning

Curry leaves              - as required / few

Milk                           - 4 tbsp (optional, but improves the taste)

Kashmiri chili powder - 1 tsp or more

Coriander leaves

Salt

Coconut oil

PREPARATION

• Marinate the prawns with half a tsp turmeric powder and salt. Shallow fry it till half done. Set aside.
• Dry roast half cup of grated coconut, shallots, fennel seed, curry leaves, 1 tsp coriander powder in a very low flame till it becomes crispy or golden color. Keep it aside.
• Now heat oil in a vessel and saute onion till golden.
• When the onion is done, add garlic chopped, green chilies, and salt. Mix well and then add chopped tomato.
• Saute till it becomes thick gravy consistency.
• Then add coriander powder, half tsp turmeric powder and salt (if required). Mix well, Do not add water and let it cook for few minutes with lid closed.
• Now grind together the roasted mixture along with milk and the remaining half cup of raw grated coconut to a fine paste. Add water required for grinding.
• Pour it over the gravy and let it cook. When it starts boiling, add the half fried prawns to it and cook well till oil separates.
• Heat oil in another pan. Add 1 tsp of chili powder to it along with a pinch salt and saute well till reddish color over a low flame. Pour it over the curry. In the same pan, heat some oil and fry chopped shallots along with curry leaves and chopped coriander leaves.
• Pour it over the curry and serve hot with Kerala rice pathiri, Neypathil, Paratha, Chappathi.....!!!!

HOMEMADE CHICKEN NUGGETS -- HOW TO MAKE CHICKEN NUGGETS AT HOME

HOMEMADE CHICKEN NUGGETS

We always love some alternative ways,  to get an easy dinner on table . Yes we do. If it is like some chicken nuggets or chicken popcorn along with some dipping sauce, just can't imagine that beautiful smiles of my foodie family. Here am with a healthy chicken nuggets recipe that can attract a crowd.  Chicken nuggets, a snack / dinner meal which is all time favorite for both kids and adults too.  But if it is store bought frozen nuggets, it is unhealthy . Once u try this healthy chicken nuggets for kids  at home, it will be hard to go back to store bought nuggets. With only few ingredients, lets see how can we prepare home made tasty, crispy, soft chicken nuggets. Here is the recipe showing how to make chicken nuggets/ the best chicken nuggets recipe / the best chicken nuggets for toddlers.  Enjoy!!

Please do check out the link for homemade chicken popcorn dessert recipes. 

Other recipes you might like:

chicken chettinad

ghee rice recipe

chicken 65 recipe 

paneer tikka masala 

kadai chicken

pani puri recipe

rasmalai recipe 

malabar fish curry

INGREDIENTS

Chicken(skinless)     - 2 breast pieces,cut into 11/2 inch pieces

Soy sauce                 - 2 tsp

Egg                          - 1

Milk                         - 2 tbsp

Cornflour                - half a cup

Bread crumbs         - 1 cup

Salt

Oil

PREPARATION

• Marinate the chicken cubes (11/2  inch pieces) with soy sauce and salt. Keep refrigerated for at least 10 minutes (preferably 30 minutes).
• Whisk egg, milk and a pinch of salt in a bowl and set aside.
• Likewise, transfer the cornflour and bread crumbs into separate bowls and set aside.
• Now take the marinated chicken pieces out and coat each piece well in cornflour and when done set aside.
• Then dip,  each cornflour coated pieces in egg batter and roll in breadcrumbs, again in egg batter, and a final touch with breadcrumbs. Set aside. For best results, keep refrigerated for 10 minutes.Repeat with the remaining pieces of chicken.
• Now heat oil in a pan, when hot make the flame to medium-low.
• Deep fry the breaded nuggets in batches (4-5 pieces at a time). You should be very careful that do not fry in high flame and stir continuously while frying. So that the chicken will be cooked well without burning the outer crumbs.
• When done transfer to a bowl and serve hot with tomato sauce.

Please watch the video for bread banana toast on my youtube channel:

LADYS FINGER RAITA / VENDAKKA PACHADI

LADYS FINGER RAITA / VENDAKKA PACHADI

INGREDIENTS

Lady's finger                                 - 10 nos, cut into thin slices
Turmeric powder( optional)         - 1 tsp
Curd                                              - 5 tbsp
Coconut grated                             - 1 cup
Cumin seed                                    - half tsp
Green chilly                                   - 1 
Dried red chilly                              - 1
Mustard seed
Coconut oil
Curry leaves

PREPARATION

• Heat a pan and add 3 tbsp of oil. When hot, add the thin sliced lady's finger along with salt, turmeric powder and shallow fry it till crisp.
• Crush together coconut, green chili and cumin seed with a little amount of water in a mixer to a fine paste.Transfer it to a bowl.
• Then add curd to the mixer and just grind the mixture for few seconds and mix it with the coconut paste.
• Mix well and now add the crispy fried lady's finger to it. Check for salt.
• Splutter dried red chilly and mustard seed in a  heated pan.
• Pour it over the pachadi.
• Served as a side dish in Kerala sadhya along with rice.

Please watch below the video of bread banana toast on my youtube channel

PANCAKE CAKE WITH STRAWBERRY TOPPING

       Hi friends...Welcome to AYESHA'S KITCHEN. Here is a chocolate pancakes cake recipe topped with strawberry sauce. How about a sweet chocolate pancake with a nice cup of coffee? And,  if it is pancakes cake..its worth yummy, right? The concept of pancake cake is really an outstanding one as it is less time consuming than the ordinary cakes. Moreover people loves to make more creamy layers with less effort. Try this no fail pancake mix . You don't even need an oven for this special flat, thin , round layered cake. So let me share my recipe of chocolate cream pancake with strawberry topping. Do try this simple pancake cake recipe / pancake breakfast /yummy pancakes /pancake ideas / cake made with pancake mix.

INGREDIENTS

FOR THE PAN CAKE

All purpose flour / maida    - 11/2 cups

Egg                                      - 2 nos

Milk                                     - 4 tbsp

Sugar                                   - 4 tbsp ( you can add more or less)

Cocoa powder                     - 2 tbsp

Baking powder                    - 1 tsp

Vanilla essence                   - 1 tsp

Oil                                       - 3 tbsp

Salt

FOR THE CREAM/FILLING

Whipping cream                  - 1 cup , chilled

Vanilla  essence                   - 1 tsp

Powdered sugar                   - 4 tbsp ( you can add more or less)

Finely chopped nuts             - as required ( optional)

FOR THE STRAWBERRY SYRUP

Strawberry                            - 5 nos , chopped

Sugar                                     - 2 tbsp

PREPARATION

• Chill the glass bowl and beater blades for about 1 hour. Whip the chilled whipping cream in this glass bowl until creamy. Add  powdered sugar and vanilla essence and again whip until smooth. 
• Next is to prepare the pancake batter.  Beat the egg , milk and powdered sugar very well . Combine together all purpose flour , baking powder,salt  and coco powder in another bowl . Add this to the prepared egg batter and whisk  it till the flour mixture  is  completely  added.
• Add vanilla essence and oil to this and mix well. The consistency must be like melted ice cream.
• Heat a non stick pan on medium high heat. Do not overheat the pan and do not  grease the pan.
• Pour a ladle full  into the pan and swirl slowly .Cook for few seconds and just flip it and cook the other side .
• Make 8 - 10  pancakes and set aside.
• The next step is the preparation of strawberry syrup. For that cook chopped strawberries, sugar and 5 tbsp water in a vessel until you get a thick syrup.
• Spread the cream on each layer of the pancake and finally pour the syrup over the pancakes.
• Garnish  with chocolate sauce or strawberry.