Chocolate Mousse

Chocolate Mousse

Ingredients for Chocolate Mousse: Bittersweet chocolate finely diced about 200 gm
Unsalted butter diced in cube about 2tbs
Espresso or very strong coffee 2tbs
Cold heavy cream 1 cup
Large eggs : 3
Sugar 1 tbs

Method for Chocolate Mousse:

Whip the cream to soft peaks and refrigerate
Combine the chocolate, butter and espresso in the top of a double boiler over hot, but not simmering, water, stirring every now and then until smooth. Remove from the heat and let it cool but not less than room temperature. Once the melted chocolate cooled slightly, whip the egg whites in a medium bowl until they look fluffy. Sprinkle the sugar and beat until soft peaks form. When the chocolate has reached the proper temperature stir in the yolks. Gently stir in about one third about whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites and finally the remaining whipped cream. Pipe the mousse into a serving bowl

Mushroom Masala Bhaji

Mushroom Masala Bhaji

Ingredients for Mushroom Masala Bhaji

50-100 button mushrooms
1 coconut, grated
2 onions, roughly chopped
2-3 onions, finely chopped
A little turmeric powder
Tamarind

Masala for roasting in oil:

4 tbsp coriander seeds
2 tsp cumin seeds
2 tsp aniseed
2 tbsp poppy seeds
1 dagadful
1 piece mace
8-10 cloves
1 cinnamon stick
8-10 peppercorns
1-2 bay leaves
10-15 red chillies
2 big cardamom
1 tsp shahijeera
½ inch nutmeg

Method :

Roast above masala in oil for minute or two. Remove and keep aside. In the same frying pan, dry roast grated coconut and chopped onions till light golden in color. Grind to a fine paste the roasted masala, coconut, roughly chopped onions along with turmeric powder and a little tamarind. Remove masala water separately. Wash and clean mushrooms. Cut into quarters. Fry mushrooms and finely chopped onions in a little oil for 2-3 minutes. Add masala water and masala paste. Cook till one boil. Add salt. (Do not overcook mushrooms).