12 Feb


- chocolate mousse

Mousse is a French word meaning “foam”, which is a form of creamy dessert typically made from egg and cream in combination with other flavors such as chocolate or with pureed fruit . This method is very easy to make with no raw eggs added.. It has a sensuous texture, is surprisingly easy to make and delightful to share with a loved one. This is a quick dessert that can be made within minutes.

dark chocolate-mousse

The beauty of this dessert is that it is made without using gelatin. It is a slightly  heavy dessert because of cream in it. So adjust the serving size accordingly. If making for special guests then make ahead of time and let the refrigerator do its work. And when you ready serve just pop them out from fridge. You have to be careful while melting chocolate. Chocolate burns very fast and burned chocolate does not taste good at all. Other thing is that be careful while whipping the cream, if you over whip the cream it will curdle.

chocolate mousse

I have used real dark chocolate(90 percent cocoa) and addition of coffee just brings out the chocolate flavor. It is very chocolaty and perfect for chocolate lovers. As there is no gelatin in mousse, so it makes a  purely vegetarian chocolate mousse.

Eggless Chocolate Mousse
Recipe from Nita Mehta
Serves ~ 4-5
  • 2 cups milk
  • 2 tbsp cocoa powder
  • 1 tbsp cornflour
  • 4 tbsp sugar
  • 5gm (½ packet) china grass
  • 40 gm dark chocolate, grated
  • ¾ tsp coffee powder
  • ½ tsp vanilla essence
  • 1 cup (150 gm) cream, whipped till fluffy
 chocolate - mousse
  • Mix cocoa and cornflour in ¼ cup milk in a small bowl to a paste.
  • Boil the rest of the milk with sugar in a heavy bottomed pan.
  • Add cocoa and cornflour paste to the boiling milk, stirring continuously.
  • Add grated chocolate. Cook on low heat for 3-4 minutes till chocolate dissolves. Add coffee and remove from fire.
  • Soak the powdered china grass in 1 cup water for half an hour or 15 minutes.  Dissolve on low heat for 4-5 minutes.
  • Mix the dissolved china grass or agar-agar with the chocolate custard. Chill in the freezer for about 20 minutes till a little thick but not set. Beat the thickened chocolate custard.
  • Beat cream and essence till slightly thick and fluffy. Add this cream to chocolate mixture. Mix gently.
  • Transfer the mixture in to the serving dish or individual cups. Refrigerate for 3-4 hours or till set. Decorate with some fresh fruit or cream or more additional chocolate shavings.



wheat-berry salad

You might be more familiar with wheat berries in their ground form, a.k.a. whole wheat flour, but we’re talking the whole      grain here! Cooked in simmering water until soft, wheat berries make a nutritious and mighty tasty addition to soups, salads, and side dishes. Wheat berries contain the bran, germ, and endosperm of the wheat kernel. There’s lots of fiber and protein packed into these grains, along with a bounty of B Vitamins.


But it’s not all about the health benefits here. Wheat berries have a sweet, nutty flavor that makes them incredibly appealing on the table. This flavor works just as well in savory meat and vegetable dishes as it does in sweeter puddings and breakfast dishes. They also hold their shape and chewy texture even after long cooking, which is a boon in winter soups.

wheatberry salad

Wheatberries form the backbone of this hearty salad. Add or remove other ingredients according to your liking. So here’s a tasty salad that is quick and easy to whip up (just get those wheat berries soaking overnight) and it’s perfect for taking with you to work for a light and healthy lunch.   And whether you’ll be enjoying it as part of a new year’s diet or are simply wanting to eat more healthy, I’m sure you’ll agree.

wheat berry salad2

serves 4 as a full meal


  • 1 full cup – wheat berries
  • 2 carrots- chopped
  • 2 tomatoes – deseeded, chopped
  • lettuce,coriander(any other greens) – 1 cup
  • 1 large avocado
  • 1/4 cup toasted sesame seeds
  • handful of toasted peanuts

For the dressing;-

  • 4 tsp olive oil
  • 1 tablespoon maple syrup/honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • Pinch of fresh black pepper
  • 1/2 teaspoon dried rosemary

wheat salad


Wash the wheat berries and soak them in water for at least 6 hrs or overnight.

Rinse and drain the next day when you’re ready to use them and put them back in a pot of water, covered by at least 2 inches of water.  Bring to a boil, reduce the heat to medium and simmer for about an hour until tender but not mushy. The wheat berries should still be a little chewy.  Drain and keep aside. Chop the vegetables- avocado,tomatoes,carrots,lettuce and mix gently with the wheat berries. Mix all the ingredients for the dressing and pour over the salad and toss to combine. Garnish with toasted sesame and peanuts.

We had it warm…since its still cold here. Serve this cold in summers.

wheat berry-salad

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…



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