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Eggless Chocolate Avocado Mousse Recipe by Australian MasterChef


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Eggless Chocolate Avocado Mousse
4 Ingredient Recipe of Easy Peasy Chocolate Avocado Mousse.
Course Sweets
Cuisine Contemporary
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Ingredients
For Chocolate Mousse
For Plate Presentation
Course Sweets
Cuisine Contemporary
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Ingredients
For Chocolate Mousse
For Plate Presentation
Instructions
  1. Melt the chocolate in a double boiler.
  2. Add the coconut milk and mix.
  3. Add the soaked gelatin and mix. You can use 1 tbspn of powder gelatine if leaf is not available.
  4. Puree the avocados and add the puree to the mousse and blend together. You can add powdered sugar at this stage if you find it less sweet for your taste.
  5. Put the chocolate mousse in a piping bag made of butter paper.
For Plating
  1. Pipe the chocolate mousse on to a plate. Use a spoon dipped in water to gently flatten the top part and make a pillow.
  2. For Garnish Add cherry on top The raspberry. Put some chocolate pills Break and place the chocolate biscuit at angles. Springle beetroot powder.
  3. You can see the step by step plating technique in the video above. Now, Let's eat!
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How to make oil free Pakoras? Moras Pakora

Moras Pakora:

Miraculous Moras

This recipe is an interesting variation on the dal wada/ pakora. In this particular recipe the aim is to showcase this wonderful ingredient called the Moras bhaji/ Chiu chi Bhaji. This is a special leafy plant that grows in the marshy mangrove areas. Its speciality is its incredible resistance to salt content in the soil. This salt seems to permeate into the vegetable. The leaves are not flat but slightly swollen and juicy. Resultant taste is bafflingly salty, slightly sour and the texture of the leaf is crunchy almost like biting into salty chip. This appears for a very short period in the markets and we can owe this largely to the gujarati community that consume this leaf as a snack to compensate for their salt-less fast that they have to follow for periods upto 5 days straight. This keeps the salt cravings at bay.

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Moras Pakora
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
people
Ingredients
Batter
Tadka
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
people
Ingredients
Batter
Tadka
Instructions
  1. Wash the dals until the water turns clear. Soak the dals in water for about 2 hours atleast.
  2. Drain, then grind it to a fine paste in the mixer with very little or no water.
  3. In a large wide pan. Heat some ghee, add the jeera, hing, green chillies, then add the mixture and add 2 cups of water. Keep stirring, on a medium-low flame and add the salt and the sugar and continue to stir with a flat spoon, making sure it doesn’t stick to the bottom. Don’t be tempted to add more salt, because of the saltiness of the moras will come through after baking.
  4. Do this for at-least 1 min. if it gets too thick before that, add water ½ cup at a time. The idea is to make sure that the dals cooks and doesn’t have the raw taste like batter.
  5. Usually after about 15 minutes of stirring, the ghee will start to separate from the mixture, and the mixture will have a slight shine. At this point give it a good stir, scrape the sides down and turn off the flame.
  6. Wash and pick the leaves and discard the stems of the moras bhaji. Roughly chop it up and mix it with the cooked batter. Spread it out and let it cool down till it can be handled.
  7. Preheat the oven to 200*C, grease a tray with very little oil, make tiny balls of the mixture and arrange them on the tray. You should get about 18-20 of them. Use some water or oil while shaping the balls if the mixture is too sticky. Ideally it should not be. Bake it at 200* for 5-7min then for another 10 min. on high to get the brown colouration and the crispness. The center will be slightly gooey, but the mixture is cooked completely even before baking so. Enjoy oil free guilt free binging on these pakoras.
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Creative Popsicle Ideas

Here’s how you can try some fun ideas to make your own creative popsicles with fruit juice, fruit and cream. You can also use yogurt or banana for body and honey for sweetening.

Let your inner child play..!

Freeze 3/4 mould with watermelon juice for four hours, then layer litchee juice on top, freeze, then top with kiwi juice and freeze
Dot watermelon part with black food colour

 

Use Peach pulp, cut up peaches, cream and honey
Freeze overnight

 

Strawberry Yogurt Pops
Freeze Crushed Strawberry
Yogurt and honey overnight
Coat with muesli or nuts

 

 

Fruit Juice Popsicle
Freeze Orange, cranberry and grape juice in popsicle moulds overnight


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Creative Popsicle Ideas
Course Sweets
Cuisine Contemporary
Servings
Course Sweets
Cuisine Contemporary
Servings
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Eggless Thandai Mousse Trifle | Holi Recipes | Sweets

Eggless Thandai mousse trifle is a colourful Holi dessert. It can be made with Thandai Sryrup or Homemade Thandai Powder.

Know More about the 12 Amazing Health Benefits of Homemade Thandai here

12 Amazing Health Benefits of Homemade Thandai – Why you MUST drink Homemade Thandai on Holi?

Get the Full Recipe of Indian Superfood – Homemade Thandai Powder here and use it in Desserts, Milkshakes and on top of Ice Cream!

 

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Eggless Thandai Mousse Trifle
Eggless Thandai mousse trifle is a colourful Holi dessert. It can be made with Thandai Sryrup or Homemade Thandai Powder. Homemade Thandai powder has tons of Health Benefits. Read more here http://foodmantra.in/recipe/homemade-thandai-health-benefits/
Eggless Thandai Mousse
Course Sweets
Cuisine Contemporary, Indian
Prep Time 10 mins
Cook Time 10 mins
Passive Time 30 mins
Servings
mousse
Ingredients
Course Sweets
Cuisine Contemporary, Indian
Prep Time 10 mins
Cook Time 10 mins
Passive Time 30 mins
Servings
mousse
Ingredients
Eggless Thandai Mousse
Instructions
  1. Mix cold milk with Thandai powder in a pan.
  2. Heat up the mix and allow it to thicken till it coats the back of a wooden spoon.
  3. Soak 1 tsp of gelatin powder in 1 tbs of water for 5 minutes.
  4. Add gelatin to the warm Thandai mixture and mix well. Allow it to cool in the refrigerator for 10 minutes.
  5. Grind biscuits with butter to a fine powder. Add a spoon full of mixture on the bottom of a cookie cutter or the to the bottom of the glass in which you wish to set the mousse. Flatten the base to about 1 cm in thickness and even it out well. Refrigerate.
  6. In a bowl, whisk whipping cream until it is light and fluffy. It should form soft peaks when the whisk is lifted.
  7. Fold the whipped cream into the mousse. Layer the mousse on top of the biscuit base layer. Set in the refrigerator for 10 minutes.
  8. In a pan, add 1/2 cup water to 1 tbs watermelon jelly and heat. Cool it for 5 minutes.
  9. Pour the jelly on top of the mousse layer. Set for 10 minutes.
  10. Garnish with chopped cucumber and watermelon.
  11. Serve Chilled.
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Egg in a Hole with Veggies | Breakfast Eggs Sandwich


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Egg in a Hole with Veggies
The classic egg in a hole gets a healthy twist with lost of veggies. Spinach and tomato in this recipe add to the goodness of this breakfast. It is delicious, filling and protein rich.
Egg in a hole with veggies
Course Breakfast
Cuisine Contemporary
Servings
person
Ingredients
Course Breakfast
Cuisine Contemporary
Servings
person
Ingredients
Egg in a hole with veggies
Instructions
  1. Spread mustard paste on both slices on bread. Use a shot glass or cookie cutter to cut a hole in the middle of one slice. Keep aside.
  2. Align the spinach leaves and use the same cutter to cut a hole in the centre and keep the leaves aside.
  3. Use the same cutter to cut a hole in the centre of a cheese slice. Keep aside.
  4. Slice tomatoes. Keep aside.
  5. On the plain slice of bread without the hole, place the slice of cheese with the hole as the first layer of the sandwich.
  6. Put slices of tomato over the cheese, leaving the hole in the middle empty. Tear basil leaves and place over tomatoes. Sprinkle some black pepper powder.
  7. Place the spinach leaves on top of the tomatoes, aligning the hole of the spinach with that of the cheese slice. Keep aside.
  8. In a bowl, whisk an egg with salt and pepper. Keep aside.
  9. Heat vegetable oil in a non stick pan. Add the whisked egg to the pan and allow it to cook until it sets. Now cut a hole in the middle and trim the sides of the egg to match the size of the bread slice.
  10. Place the sandwich with the bread side down and spinach on top in a pan. Align the cooked egg with the hole in the spinach leaves. Top with the cut bread slice, aligning all the three round cuts. This creates a deep hole in the middle.
  11. Break an egg into the hole. Cover with a fitted lid and cook for 5 minutes on medium heat until the egg white sets. Serve hot with mustard and sweet potato fries.
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Winter Special – Green Peas Nimona in Kulcha Bread Bowl


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Green Peas Nimona in Kulcha Bread Bowl
A great party food! How to make a bread bowl from scratch? Learn how to make a comforting, winter special green peas curry and serve it in a bread made at home. This is recipe is made with whole wheat, green peas and digestive spices for good health for your guests.
Soup in Bread Bowl
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Bread Bowl
Ingredients
For Bread Bowl
For Nimona Green Peas Curry
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Bread Bowl
Ingredients
For Bread Bowl
For Nimona Green Peas Curry
Soup in Bread Bowl
Instructions
For Bread Bowl
  1. Soak yeast in 1 tbspn of warm water. Allow it to sit for 5 minutes.
  2. Add sugar and allow the yeast to froth.
  3. Take whole wheat flour on a flat surface and make a well in the centre.
  4. Add the yeast mixture into the well and mix into the flour.
  5. Add warm water a little at a time and keep mixing with the flour until all the water has been added to the flour. Knead the dough until it becomes smooth and pliable, round it up.
  6. Add oil and salt, and knead it into the dough until well combined.
  7. Fold in the onion seeds, lightly knead the dough and round it up.
  8. Cover with a wet cloth for 20 to 30 minutes, depending on the room temperature around 20 degree celsius. Preheat the oven at 180 degree celcius.
  9. Uncover the dough and knock out the air by banging lightly on the surface. Round it up and place it in a 3 inch diameter tart mould. Cover it with a wet cloth and allow it to sit for 20 minutes.
  10. Brush the bread with ghee and bake at 180 degree celsius for 20 minutes.
  11. Allow it to cool completely before loosening the sides and remoulding the bread.
  12. Using a bread knife, slice off the top layer and carve a hole for the soup in the middle.
For the Nimona
  1. Add water to a pan with ginger, salt, potatoes and green peas until they are submerged in water. Bring the water to a boil. Then lower the heat and allow it to simmer for 5 to 7 minutes.
  2. Remove the potato halves, leaving one half in the peas. Then mash the pea soup with a potato masher. Set aside.
  3. In a pan, heat ghee, add cumin, when it crackles add asafoetida.
  4. Add the peas puree.
  5. Add coriander powder and red chilli powder. Mix well.
  6. Add maize flour mixed in water to thicken, if necessary.
  7. Once the soup is thick. Turn off the heat and add in whisked curd.
  8. Pour into bread bowl. Garnish with potato and mint.
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Breakfast Eggs || Egg N Cheese Rolls || How to make 20inch Korean Omelette?


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Egg N Cheese Rolls
This breakfast eggs recipe adds variety to your everyday omelette. Korean style omelette made in a round pan is nearly 20 inch long and rolled. Cooking these eggs in coconut oil helps us absorb all the vitamins and minerals from the eggs n spinach in this recipe.
Breakfast Eggs
Course Breakfast
Cuisine Contemporary
Servings
person
Ingredients
Course Breakfast
Cuisine Contemporary
Servings
person
Ingredients
Breakfast Eggs
Instructions
  1. In a large bowl, break the eggs and whisk well.
  2. Season with salt and pepper.
  3. Strain with a soup strainer into a pouring jar.
  4. Add in chopped carrot and spinach. Mix Well.
  5. Heat a non stick omelette pan and brush it with coconut oil. Lower the heat.
  6. Add half of the egg mixture and allow it to set for a minute, until half done.
  7. Roll the omelette half and add strips of cheese. Roll again till the cheese in rolled in.
  8. Add quarter more of the egg mixture from the open side, so the omelette gets attached to the new mixture. The omelette get extended. Allow it to set.
  9. Roll the omelette again, add in few more strips of cheese. Roll the omelette again.
  10. Now pour the remaining egg mixture into the pan and allow it to attach to the open end of the omelette to get extended.
  11. Roll the omelette and seal the edge in.
  12. Cut by sawing the egg roll with a bread knife.
  13. Garnish the egg rolls with a tooth pick and a small piece of carrot.
  14. Serve with some bread and butter or on its won with some tomato sauce. Happy Cooking!!
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