Chocolate Mousse

Benefits of Chocolate

• Cocoa has the content of magnesium. High intake of magnesium content is good for Cardiovascular System and hypertension.

• Fat in high quality chocolates will not increase the cholesterol level, because the fats used in this are saturated.

• Cocoa has antibacterial agents that fight tooth decay.

• Smell of chocolates increases the theta waves of the brain. This relaxes you more.

• Chocolate contains good cholestrol.

So never ever feel guilty of being chocoholic.



Ingredients:

Egg yolks - 4
Sugar - 1/4 cup
Heavy whipping Cream - 2 1/2 Cups
Chopped Semi-sweet Chocolate - 6 Oz.

Beat the yolks by adding the sugar gradually for about 3 mins.
Heat 1 cup of the whipping cream in a sauce pan. Do not bring to boil.
Gradually add the yolks into the pan and stir constantly. Let it be in a low flame until it thickens. It might take about 5 mins.
Add the chopped chocolate and remove imeediately from heat. Stir it until the chocolate melts.
Bring into room temperature and refrigerate it for about 2 hrs.
Beat the whipping cream on high until stiff.
Fold the whipping cream into the chocolate mixture until well blended.




Tips:
All the ingredients should be at room temperature.
While whipping the cream, use a chilled bowl and a chilled attachment(beater).
Chill the dessert bowl before you serve.
The eggs can be easily seperated when cold.
You can vary the amount of sugar and chocolate according to your taste buds.
Most importantly, always use the chocolate which you like the most.

Rice Vadagam

Took the recipe from arusuvai... Tried it for the first time.. believe me, it was perfect. Definetly try this if you have a hot climate.

Ingredients
Cooked Rice
Green chilli
Salt
Cumin Seeds

Hmm.. NO measurements... Add the salt and green chillies according to your taste buds. Leave the leftover rice overnight in water. Drain the water and grind into a paste with salt and green chillies. It will be in Semi-solid form. Add the cumin seeds. In a plastic sheet, place a little amount of mixture and make a circle. Have fun with different shapes. Let it be in Sun for couple of days. Once it is thoroughly dried, store it in a airtight container. Fry it in oil and serve with Rice.

Mango Coconut Burfi

I was doing Coconut Burfi, thought of adding some fruity flavour. Poured some Mango Pulp.. and it tasted really good. Here goes the recipe.

Ingredients

Coconut - 1 cup
Sugar - 1/2 cup
Ghee - 3 tablespoon
Mango Pulp - 3 tablespoon
Cardamon Powder - 1/3 teaspoon

Fry the Coconut in a empty kadai. Remove it from fire before it gets brown. Add the sugar and a 1/4 cup of water. Bring it to a syrup. Add the coconut, Ghee, cardamon Powder and the Mango Pulp. Stir it until it thickens. Remove it from Fire and pour it in a tray. Cool, Cut and Serve.

I couldnt resist the smell while I was cooking so I couldnt wait until it gets thicken. So I rolled it as ladoo:)

Butter Biscuits

Butter Biscuit... Its one of my favourite snack next to macaroon. No.. I'm not talking about the Biscuit which we get in McDonalds... I call cookies and crackers as Biscuits... I love the butter biscuit which we get in Tuticorin. I was hunting for the recipe, and atlast found a recipe which almost tastes like that. And the good news in NO EGGS!!!

Ingredients
(Serves 6-8 people)

Butter - 6 Oz
Icing Sugar - 1 Oz
All purpose Flour - 4.5 Oz
Corn Flour - 3.5 Oz
Vanilla Essence - 1 teaspoon
Salt - 1/4 teaspoon

Mix the butter and the sugar at room temperature. Add the salt and the vanilla essence. Add the flour little by little. Make sure it doesnt make any lumps. Once the flour is completly mixed, add the cornflour. Make a ball with the mix and refrigerate for an hour. If the dough becomes too hard, bring back to room temperature. Roll the dough in a workarea which is generously coated with powdered sugar. When you get the desired thickness, cut the dough with the cutter. I rolled into 1/2 cm thickness.

Preheat the oven for 320 F. Bake it for 15 mins. Coat the cookies with powdered sugar when it is warm. Transfer to an air tight container when cooled.