CREAM OF MUSHROOM SOUP RECIPE / VEGETABLE SOUP RECIPE

'' Cream of mushroom soup " is a veggies chicken soup, i think. Am not a vegetarian but a pure non vegetarian. So far i used to make chicken soup, tomato soup, corn soup and occasionally mutton soup too as they are my family's favorite soup recipes.  This is the first time i made a mushroom soup that too a creamy soup  with my favorite veggie.

                    

                I searched google for the best mushroom soup recipe. But am not at all satisfied with any. So i searched Wikipedia and got a fine recipe, which i made alterations to suit my own taste.

                 

                This is an easy, refreshing and delicious creamy soup recipes with mushroom. The is recipe is quite amazing  and sure you all will love this. Here the cream of mushroom soup ingredients are sauteed in 2 tbsp of butter and i used  only less amount of cream, as i prefer less creamy. You can also add vegetable stock instead of water. Lets enjoy this winter with healthy and tasty soups. Do try this easy recipe for mushroom soup.

INGREDIENTS

Mushrooms                        - 100 g, sliced and then finely chopped

Onion                                 - 1, very small onion, finely chopped

Garlic cloves                     - 3 nos, finely chopped

Turmeric powder              - a pinch, optional ( only for yellowish color, as i dislikes whitish soup)

Bay leaf                               - 1

Cream                                  - 2 tbsp

Full fat milk                         - 1 cup

Water                                   - 2 cups

All purpose flour/maida       - 1 tbsp

Parsley or coriander leaf     - 1 tsp, chopped 

Butter                                    - 2 tbsp

Pepper powder                      

Salt

PREPARATION

• Heat butter in a sauce pan and add bay leaves. Saute for few seconds.
• Now add finely chopped onion and finely chopped garlic. Saute till  it become translucent.
• Add in finely chopped mushrooms along with a pinch turmeric powder  ( i used less than 100 gms of mushrooms only ).
• Saute well till the mushroom starts to release water.
• Now cook on high flame to dries up the water in mushroom and  the mushroom will  become brownish.
• Then add the flour / maida and saute for few minutes until the taste of flour disappears.
• Add water, followed by milk and brings to boil.
• Add salt and pepper powder. Mix well.
• Once it starts to boil, let it simmer for few minutes. 
• Now add the cream and  chopped parsley or coriander leaves and again boil for other 3 minutes in a very low flame , stirring continuously.
• When done remove from flame and serve hot.

GULAB JAMUN - How to make the perfect gulab jamun at home

                        
                                Gulab jamun is a traditional dessert, popular in countries of South Asia. It is mainly made from milk solids, and traditionally from freshly curdled milk. Home made gulab jamun is usually made with  milk powder, a pinch of all purpose flour, baking powder, egg and butter which is kneaded to form a smooth dough, mold into small balls, deep fried and then dropped in warm sugar syrup. Gulab jamun itself is of various types like jamun in glass, Gulab jamun with chashni, served with vark, kesar, Kala jamun and so on..
                        Gulab jamun, is my family's all time favorite sweet. The sweet soft balls with a fine aroma is liked by almost every one. And we cant even think of a party without this pleasant sweet. This is the easiest recipe that i was searching for long and i got this yummy, easy, trustworthy recipe from my friend  Sana Hamsakutty. This is of course a perfect gulab jamun that melts in your mouth. So give a try and enjoy !!!

INGREDIENTS ( 10 -15  gulab jamuns)
Milk powder             - 1 cup

Baking powder         - 1 tsp
All purpose flour      - 1 tbsp
Egg                           - 1
Butter                        - 1 tbsp, melted
Oil

for the sugar syrup
Sugar                          - 1 cup ( can add more or less)
Water                          - 2 cups 
Cardamom  powder    - a pinch           
Lemon juice                 - 1 tbsp

PREPARATION

• First we have to prepare the sugar syrup, as the fried jamuns are  dipped in sugar syrup immediately after frying.
• So make syrup by boiling the above given ingredients  together in a deep pan and when boiled add lemon juice, make the flame to very low and  again boil for few minutes stirring occasionally. Set aside.
• Now combine together milk powder, all purpose flour and baking powder in a bowl.
• To this add the whisked egg and melted butter and make a smooth dough.
• Now make very small balls out of dough, as it will increase  size when fried.
• Heat oil in a pan. The oil must not be too hot, as it will result in an uncooked jamun. So the heat  oil in a medium flame and then deep fry it. Make sure that the balls are fried evenly  and you must turn the balls continuously while frying  for the perfect jamun. 
• Now add the fried balls to the prepared syrup and finally cook in a very low flame for 2 minutes.
• The mouth watering gulab jamun is ready and enjoy the goodness of this home made dessert.

CHICKEN RECIPES / ORANGE CHICKEN - How to make the best orange chicken recipe

  ORANGE CHICKEN RECIPE

             Hi, foodies...Welcome to AYESHA'S KITCHEN. Here is an Orange chicken recipe. Orange chicken is mainly a North - American dish consist of chopped, battered and fried chicken pieces in the sweet orange flavored chili sauce. While,  now this dish is very popular in US, found in different variations.  As orange chicken sauce recipe is quite simple to make at home, i prefer making this yummy dish at home more often. Orange chicken has also become  Chinese restaurant favorite these days. 

               So let's know how to make the best homemade orange chicken with amazing sweet and savory flavor, same like the restaurant style version. Here is the recipe showing how to make healthy orange chicken/recipe orange chicken / soft and crispy orange chicken/lunch meal / quick lunch ideas.

 

INGREDIENTS (must use sweet orange for this recipe)

Chicken                      - 500 g, cut into fine bite sizes

Soy sauce                    - 2 tbsp + 1 tbsp for the sauce          

Pepper powder           - 2 tsp

Garlic powder/ garlic paste - 1 tbsp

Cornflour                    - 3 tbsp (marination) + 1 tsp(sauce)

Orange juice               - half a cup ( take juice from sweet orange by squeezing only, Do not make juice in a blender or do not use bitter oranges).

Orange syrup/marmalade - 1 tbsp for the glaze. Orange syrup can be made by heating 2 tbsp of orange juice, a bit sugar till it becomes a thick syrup.

Sugar                        - 1 tsp ( add according to sweetness of orange)

Salt

Oil

PREPARATION

• Marinate the chicken pieces with soy sauce, pepper powder, garlic powder/paste, cornflour and salt for 15 minutes.
• Heat oil in a wok and deep fry the chicken till golden. Set aside.
• Heat 1 tsp of oil in a pan and add orange juice, orange syrup/marmalade, soy sauce, cornflour, sugar, a pinch salt and whisk till it thickens.
• Now add the fried chicken pieces into the sauce and toss to coat.
• Let the sauce come to boil and when done remove from flame.
• Garnish with chopped spring onions.

FRUIT CUSTARD - FRUIT SALAD WITH CUSTARD POWDER

                 
               Fruit custard is an easy, tasty and relatively healthy dessert . More over this is one of the easiest custard powder recipe too. The consistency of this fruit custard can be thick or thin. This is one of the lovely dessert that i always prefer to serve to my friends and guests . I used to add my favorite fruits along with some dried fruits and nuts that makes this dessert more richer  and healthy too. So lets see how to make tasty fruit salad with custard powder or easy fruit custard recipe. 

INGREDIENTS (servings - 4 cups)
Fruits                                   - chop into fine pieces  ( u can use your                                              favorite fruits for the same ) 
Plantain/ banana                  - 2 medium sized
Pomegranate                        - half of one
Apple                                    - 1
Grapes                                 - half a cup
Strawberry                           - 5 nos
Mango                                  - 1, small
Sweetened condensed milk   - 5 tbsp
Milk                                      - 1 large cup
Custard powder                   - 2 tsp
Sugar                                   - 4 tbsp ( can add more or less)
Cashews, pistachios, almond - for garnishing

PREPARATION

• Bring to boil the milk and add sugar in a large bottomed vessel. Mean while mix the custard powder with 3 tbsp cold milk and make a paste. 
• Add it to the boiling milk and stir it continuously without any lumps.
• When it starts to thicken, remove from flame.
• Set aside to cool.
• Now mix together  the finely chopped fruits with the sweetened condensed milk.
• Pour the cooled custard cream to it and mix well with the fruits.
• Chill for 2 hours for best result.
• While serving, garnish with some chopped fruits and nuts.

  

CHICKEN RECIPES - ROASTED GARAM MASALA CHICKEN

                 ROASTED CHICKEN

              Roast chicken is a very popular dish, that appears in a wide variety of cuisines worldwide. In India itself it is called by different names such as TANDOORI CHICKEN, CHICKEN TIKKA, etc..Like wise US, UAE, AUSTRALIA and many other countries have their own popular dish consisting of roasted chicken. 

               Today i am sharing you the recipe showing how to make simple, easy, tasty roasted chicken without any oven or any tandoor. This is my husband's favorite traditional chicken dish, and i too loved to cook this as its a time-saving dish.It can be prepared within minutes...

              "Roasted garam masala chicken " ..a time saving delicious dish were marinated chicken is cooked in roasted onion and garam masala gravy which gives a tempting texture and a drooling aroma. Here is my traditional roasted chicken recipe ...

INGREDIENTS

Chicken ( big pieces)    - 5 nos, i used leg with thighs

Onion                           - 2 nos, small, sliced

Garlic and curd paste  - 3 tsp

Cloves, cardamom, cinnamon stick,

star anise, bay leaves              - 2 pieces each

Fennel seed and cumin seed   - half a tsp each

Turmeric powder                    - 1 tsp

Coriander powder                 - 4 tsp

Chili powder                         - 3 tsp ( can add more)

Salt

Oil

Coriander leaves

PREPARATION

• Marinate the chicken with turmeric powder, chilly powder, coriander powder, and salt. Let it stay for 10 minutes. Meanwhile prepare the gravy.
• For that heat 4 tbsp of oil in a wok. Splutter fennel seed and cumin seed.
• When done add cloves, cardamom, cinnamon stick, star anise, bay leaves and saute till a fine aroma comes.
• Then add sliced onion and saute till golden. The onion must be sauteed well in a medium flame till golden and then add garlic curd paste. Again saute well on a medium flame.
• Now add the marinated chicken and mix well.
• Let it cook well with lid closed in a medium flame.
• After few minutes, cook with the lid open till the whole gravy sticks to the chicken. Flip the chicken occasionally. check for salt and finally add coriander leaves.
• Our delicious roasted garam masala chicken is ready. 

CARROT RECIPE - CARROT SWEET / TOFFEE

            CARROT SWEET     

 Carrot is a versatile vegetable that can be used as a savory addition as well as for delicious sweet desserts. The high level of sugar content in carrots makes them a unique and healthy alternative to other sweeteners.

                 I always prefer Carrots for dessert due to its versatile nature, its tempting color and moreover, it's healthy.  Carrot halwa, Carrot pudding, Carrot kheer, Carrot cake, Carrot kesari,  Carrot laddoo, Carrot muffins, etc.. are some of the common desserts with carrot.

               Today I am sharing here an easy carrot toffee, that looks like a baby carrot and of course yet another wonderful outstanding dessert. So let's see how to make this yummy sweet using carrots. ENJOY!!!!

INGREDIENTS

Carrots          - 4 nos, grated

Desiccated coconut / dry roasted coconut    - 4 tbsp

Sugar   - 3 tbsp ( as carrot is sweet, always use less sweet)            

Unsalted butter          - 1 tsp, melted

Cardamom powder   - a pinch

Nuts/cream             - for the filling

PREPARATION

• Crush the grated carrot in the smallest jar of the mixie. Do not add water.
• Heat a pan and dry roast the crushed carrot on a medium flame for 3 minutes. Give a slow stir.
• Add sugar and continue stirring till it gets caramelized.  Now add desiccated coconut, cardamom powder and mix well.
• Stir continuously until the moisture dries up. Finally, add melted butter and mix well. Remove from flame when it leaves from the sides of the pan.
• Let it cool well and make small balls. Press it gently by keeping it under your palms and fill with chopped nuts or spread some cream. And then shape it like baby carrots. For best result, refrigerate for 30 minutes after making the toffee.

How to make Zebra cake (video)

   Trust me, You can  actually make all  kinds of yummy , airy cakes without oven...It comes out well with very light  and moist texture  , as those made in oven. You can pressure cook cake or can bake by keeping the cake pan inside a preheated non stick vessel. For all cake lovers,,here is the recipe of ZEBRA CAKE without oven....Lets see how to make zebra cake without oven ...Stove top Zebra cake ...Really superbb!!!!!  


For detailed recipe please click on the link : How to make Zebra Cake without oven recipe link.

ZEBRA CAKE without oven - How to make zebra cake (with video) / stove top cake

       Trust me, You can  actually make all  kinds of yummy , airy cakes without oven...It comes out well with very light  and moist texture  , as those made in oven. You can either pressure cook the cake or can bake it  by keeping the cake pan inside a preheated non stick vessel. For all cake lovers,,here is the recipe of ZEBRA CAKE without an oven (a no bake recipe / stove top cake recipe)....Lets see how to make zebra cake without oven ...Stove top Zebra cake ...Really superb!!!!! 

Zebra birthday cakes / Zebra cupcakes are very much familiar to us which reminds of our childhood probably to many of us.  Its a combination of simple vanilla cake , strawberry cake and chocolate cake . Here are some easy no bake snacks made by me.  No bake Carrot cake recipe,  Oreo chocolate tart no bake, Black forest cake stove top...      These simple no bake recipes are kids favorite and they will surely enjoy having those desserts. Hope u enjoyed this stove top baking recipe. 

To get the video please click on the link : How to make Zebra Cake - A Video presentation

INGREDIENTS 

for the cake

All purpose flour /maida                   - 11/2 cup (small cup)

Baking powder                                  - 11/2 tbsp

Egg                                                    - 4 nos

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

Oil                                                    - half a cup ( small cup)

Vanilla essence                                - half tsp
Milk                                                 - 3 tbsp
Chocolate sauce                             - 5 tbsp (refer notes given below)
Strawberry sauce                           - 5 tbsp (refer notes given below)

Unsalted butter                              - 1 tsp ( for greasing the tray)

for whipping cream icing

Icing sugar                                      - 5 tbsp ( can add more or less)

Heavy whipping cream                   - 1 cup

Vanilla essence                               - half tsp

for decoration

Oreo biscuits , powdered

Chocos

Strawberry
Sliced pistachios

PREPARATION

MAKING OF FROSTING

• 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 once done, keep refrigerated until cake is done. 
• So lets prepare the icing . For that keep the mixing bowl, wire whiskers and hand whiskers in the freezer for 20 minutes.
• Place some ice cubes  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 fluffy cream.
• You can also put whipping cream and sugar in a blender / juicer until soft peaks come out (for that u must whisk  it well  for 2 minutes using whisker ,then  refrigerate and then only put in a blender ).
• Store the whipped cream inside the fridge until we prepare the cake.

MAKING OF CAKE

• Now we can start preparing the cake mixture.
• Beat the eggs and powdered sugar in a blender or using a whisker . ( i used blender). When done pour it to a big bowl.
• Now add oil to this mixture and whisk well till soft.
• Sift together all purpose flour and baking powder well.Add this sifted powders little by little  to the egg mixture  and keep on beating until the whole flour is incorporated with the egg mixture. Add vanilla essence and again mix well.
• This time the batter should be of thick consistency , as we have to add the  sauces of chocolate , strawberry and the milk too.
• Now divide the mixture into three equal portions in three separate bowls. You can use jugs for easiness.
• Add chocolate sauce into one bowl and mix well until a medium consistency ( not too thick nor too watery).
• Add strawberry sauce to another bowl and mix well until well combined.
• Finally add some milk in the third bowl ( add milk needed for medium consistency. Add accordingly) and mix well.
• Grease the baking tray with butter .
• Assembling this batter is the most important part. Scoop a small ladle full of plain batter and pour into the middle of baking tray. Then scoop same amount of chocolate batter and pour to the center of plain batter.Then scoop strawberry batter and pour to the center of chocolate batter. NOTE: Do not stop or wait until the previous batter spreads... Keep doing continuously.DO NOT SPREAD OR DISTURBS THE MIXTURE. It will spread by itself and fill the whole tray gradually. Continue altering the batters until you finish them.
• Heat a non stick vessel with lid. When hot , make the flame very low and keep the tray 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.

ICING THE CAKE

• 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 for few minutes. Or if its stiff then go on.
• Now decorate your cake as you wish.
• Keep refrigerated for 2 hours for a perfect look...
• So our Zebra cake without oven is ready... 
• For more detail please watch my video .

NOTES

making of strawberry sauce at home

Strawberry                        - 8 nos 
Sugar                                 -  4 tbsp ( adjust per taste)
Water                                 - 2 tbsp

•  Chop the berries  and add it to a vessel along with sugar and water. Bring to boil. When done turn off the flame and allow it to cool.
• Blend it to a  smooth paste  using mixie and strain it to a bowl.

making of chocolate sauce at home

Cocoa powder                  - 4 tsp

Milk                                  - 1 tbsp
Sugar ( if cocoa powder is unsweetened) -3 tbsp
Coconut oil                       - 1 tbsp

• Grind together all these ingredients in a grinder to a smooth thick paste.
• Transfer it to a bowl and mix well.

BEETROOT PACHADI - Kerala sadhya specials

BEETROOT PACHADI - Kerala sadhya specials            

Pachadi is the traditional South Indian side dish mainly in  Kerala, Tamilnadu. There are different varieties of pachadi in Kerala sadhya, among that beetroot pachadi is the colorful pachadi or side dish served for the Onam sadhya.

INGREDIENTS
Beetroot                                        - 1, cut into thin fine cubes
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 finely cubed beetroot along with salt and cook it in a low flame till soft.
• 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 cooked beetroot 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 for sadhya along with Rice.

Please watch below the video of carrot pola on my youtube channel

SOUTH INDIAN SAMBAR RECIPE - Without sambar powder

SOUTH INDIAN CURRY RECIPES

 Sambar is known to be the famous dish of South India, mainly Kerala. There are many versions in the preparation of Sambar and is different in different regions.  The choice of vegetables is based on personal likes and dislikes but it can be even prepared using a single vegetable. I am here sharing the recipe that tells you how to make tasty sambar without using ready-made sambar powder. 

INGREDIENTS

Onion                         - 1 , chopped

Tur dal/moong dal - half a cup ( i prefer less, can add a bit more)

Tomato                     - 1, chopped

Turmeric powder     - 1 tsp

Tamarind                 - a gooseberry sized  ball, soak in water

Chilly powder          - 1 tbsp

Coriander powder   - 1 tbsp

Oil

Salt

TO ROAST (roast till golden and once cooled grind to a fine paste)

Asafoetida               - 1 tsp

Fenugreek seed      - half tsp

Cumin seed            - half tsp

Urad dhal               - 1 tbsp

Coconut                  - half a cup

Garlic                     - 3 cloves

Oil                          - 1 tbsp

VEGETABLES ( u can add vegetables of your choice)

Bottle gourd            - half a cup, cubed

Carrot                     - 1 carrot, cubed

Beans                      - 8 nos, cut  2 inches, lengthwise

Lady's finger           - 5 nos, cut 1 inch lengthwise

Yam                         - cubed, as required

Drumstick                - cut lengthwise, as required

SEASONING

Mustard seeds          - half tsp

Dried red chilly        - 2 nos

Curry leaves

Oil

PREPARATION

• Cook chopped onion, moong dal, chopped tomato and turmeric powder along with half a cup water in the cooker until 1 whistle.
• Meanwhile roast the ingredients given under for roasting with 1 tbsp of oil, until golden.  Once cooled grind it with required water to a fine paste. Keep it aside.
• Now add the chopped vegetables to the cooker along with salt and required water. Let it cook with the lid open.
• In a pan heat 1 tbsp oil and add coriander powder, chilly powder and fry it for 2 minutes on low flame. Pour it over the vegetables in the cooker and mix well.
• After that add the tamarind water ( squeeze tamarind soaked in water and take the extract )to it. Cook for few minutes and then pour the roasted paste to it and cook until the vegetables done.
• Heat oil in a wok and splutter mustard seeds. Fry dried chilly and curry leaves for a while.
• Now pour the sambar into the wok and mix well for a minute. Switch off the flame.
• Serve with hot rice, idly, dosa...

Please find below a video of simple snack using bread

VANILLA PANACOTTA With Strawberry sauce - An Easy Italian Dessert

                    
                 Pana cotta is an Italian  dessert of thick  sweetened cream with china grass (agar- agar) and then molded  . Mainly it is served  along with sauce of chocolate or strawberry or any other. The combination of rich creamy  Pana cotta  with the tangy and  sweet strawberry sauce  is a perfect match. Sure, it will be a wonderful dessert, that you can make with a very little effort. Here is the easy and simple recipe for Vanilla Pana cotta or simply Pana cotta...Enjoyy!!!!!!!!

                      INGREDIENTS ( servings - 4 small cups)

for pana cotta
Milk                                  - 1 cup
Heavy Whipping cream   -  1 cup
Agar - agar                      - 4 gms
Sugar                               - 6 tbsp ( can add more or less)
Vanilla essence                - 1 tsp
Sweetened condensed milk- 3 tbsp (optional)

for strawberry sauce
Strawberry                        - 15 nos 
Sugar                                 -  6 tbsp ( adjust per taste)
Water                                 - 3 tbsp

PREPARATION

• Add milk , whipping cream, condensed milk and sugar in a vessel and combine well.
• Now turn on the flame to medium and heat it until the sugar dissolves and the mixture is just about to start boiling. Heat for another few minutes in a very low flame, mixing constantly and turn off the flame. Do not ever boil it or heat it for long time , but should be heated and mixed up well. 
• Now strain it to a bowl , add vanilla essence and set aside.
• Mean while prepare china grass by Soaking it in cold water for few minutes and then cook over a slow flame until it dissolves to a clear liquid .
• Pour it using strainer to the prepared mixture and combine very well.

• Now keep the glass in a slightly angled position, as in the picture.
• Pour half the cup with the panacotta mixture.
• Refrigerate until the pano cotta sets.  Keep at least for 2 hours , preferably overnight.
• Next to make strawberry sauce. For that chop the berries  and add it to a vessel along with sugar and water. Bring to boil. When done turn off the flame and allow it to cool.
• Blend it to a  smooth paste  using mixie and strain it to a bowl.
• Refrigerate until chill.  Do not use immediately.
• Before serving , pour the chilled strawberry sauce  into the empty space and serve upright.

MOUSSE - Eggless Biscuit and strawberry mousse ( no agar agar / china grass)

Mousse in French means "foam", that means this dessert should have an airy texture. Basically it depends on the ratio of whipped cream or whipped egg whites to other ingredients. One of the simplest strawberry dessert ever. There are plenty of variation in the preparation of mousse / mousse recipe. 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 is the recipe for an easiest and yummy  dessert with strawberry / strawberry dessert recipes . You can also make chocolate mouse the same way. Let see the recipe of Easy strawberry mousse without egg.

          

You might also like Chocolate mousse recipe

INGREDIENTS ( servings - 4 small cups)

Digestive biscuits               - 8 nos , crush well or powder it 

Unsalted butter                   - 2 tbsp             

Heavy whipping cream       - half a cup

Strawberry                            - 15 nos , chopped

Sugar (powdered )               - 5 tbsp ( can add more or less)

Water                                   - 3 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 strawberry layer is done.
• In a pan boil chopped strawberry, water and sugar on a medium flame. Stir continuously and once done, grind to a fine thick paste.  
•  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 strawberry  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 chopped berries , nuts or upto your choice.