Oatmeal pancake

Oatmeal pancake
Ingredients
Egg whites: 4
Oatmeal: 1/3 cup
Protein powder: 10 gm and flavor of your choice
Golden banana ripe: ½ mashed
Cinnamon and honey as required

Method
Put all the ingredients together in a bowl and mix well
Lightly grease a frying pan and pour the mixture into it
Turn and cook on each side to make the pancake
Serve with a sprinkle of cinnamon and honey

Green Curry chicken with jasmice rice

Green Curry chicken with jasmice rice

Ingredient for green curry paste
Onion 60 gms
Garlic 40 gms
Galangal 60 gms
Green chilli 25 gms
Big green chilli 30 gms
Kaffir lime leaves 20 gms
Lemon grass 30 gms
Coriander root 20 gms
Coriander 20 gms
Coriander seeds 20 gms
Cumin seeds 20 gms

Thai green curry chicken
Curry paste 70 gms
Coconut milk 100 ml
White eggplant (diced) 50 gms
Pea aubergines 50 gm
Thai chilli diamond 10 gm
Sweet basil 15 gms
Chicken 200 gms
Light soy sauce 10 ml

Jasmine rice
Ingredients
Jasmine rice 100 gms
Water 2 times of rice

Method
Boil together onion, garlic and galangal. Blanch green chilli and keep aside. Blend the ingredients to a fine paste. In a heavy bottom pan, add oil, saute paste, coconut milk and stock. Keep cooking till curry starts leaving oil. In a seperate pan, add curry and pea aubergine, white eggplant and boil the curry. Add chicken and cook. Finish with thai chilli and sweet basil and light soy sauce. Serve hot with jasmine rice

Jasmine rice
Method
Wash drain jasmine rice. In a rice cooker, placed drained rice and add two times the water and cook till rice gets done

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