• Dark Chocolate is Very Nutritious
• Dark Chocolate is a Powerful Source of Antioxidants
• Dark Chocolate Improve Blood Flow and Lower Blood Pressure
• Dark Chocolate Raises HDL and Protects LDL Against Oxidation
• Dark Chocolate  Lower The Risk of Cardiovascular Disease
• Dark Chocolate  Protect Your Skin Against The Sun
• Dark Chocolate  Improve Brain Function

When this week’s Foodie Monday Blog Hop challenge of Eggless Chocolate Mousse comes up, I was a little worried as I have heard that one need gelatine or agar agar to stabilize this Mousse and both of which were not available with me. Besides we have to make this Mousse egg less this time. The best part of being in a Group is that it brings the best in you and after numerous search on the web came out with this very simple egg less version of chocolate Mousse which is being made without gelatine or agar agar. But what makes this recipe interesting is the addition of spicy element to it. Spicy chocolate is one of my favourite flavor combinations.

Ingredients:

• 120 gms Amul dark Chocolates
• 200 ml Amul Whipping Cream
• ¼ cup powdered sugar
• 1 teaspoon Cornflour
• ¼ cup hot water
• 2 teaspoon Rum( Optional)
• 1 teaspoon Tabasco Sauce
• Few Mint Leaves for garnishing
• Few cherries and chocolate shavings for garnishing

For the Chocolate Cups

• 120gms Chocolate
• 6 Silicon moulds

Let’s Learn How to make this recipe:

• Combine the chocolate and hot water in a glass bowl and set over a simmering pot. Stir until the chocolate and water are smooth.

• Add the tabasco sauce and rum and whisk, either by hand or using an electric mixer. When the mixture thickens (it will start to look a little like chocolate cake batter and you will see whisk lines in the chocolate).Keep aside to cool. Check out this Heston Blumenthal video for a clearer picture behind the science of this recipe.

• Meanwhile chill the blades of the hand blender along with the pot in the refrigerator to chill for minimum one hour. Take out the Whipping Cream which is already been  chilled  and add the powdered sugar and cornflour to it. Whisk on High speed till you see the soft peaks of the Cream. Do not over beat.

• Now gently fold in the cream into the chocolate which has been cooled by the cut and fold method. Here you have to gently fold the cream in one direction.

• Pour in serving glass and Refrigerate for minimum 3 to 4 hours to set it perfectly.I prefer to set it overnight.

• Now to make the chocolate cups, you have melt the chocolates in a glass bowl. Line 6 Silicon Cupcake moulds and with the help of a brush or back of a spoon cover the moulds with this chocolate  and keep them in Muffins tray to have perfect shape and refrigerate till set. I have adopted this recipe from http://flavour-diary.blogspot.in/2015/11/chocolate-cups-with-3-easy-fillings.html.
• Serve this easy Spicy Chocolate Mousse on this Chocolate cups or small glasses of your choice garnishing with cherries, chocolate shavings and fresh Mint leaves.

This recipe has been created for 16th Foodie Monday Blog hop Challenge of Eggless Mousse Recipe involving No Gelatin and No Agar Agar.

• 400gms sweet curd
• 400gms of  condensed milk
• 200ml  Amul  cream
• 40g Amul dark chocolate
• 1 tablespoon  pistachios

• Transfer the sweet curd to a muslin cloth and hang till all the whey drains out.
• Preheat the oven to 180 degree.Line a round cake tin with aluminium foil and keep it aside.
• Transfer the drained sweet yogurt to a large bowl and combine with condensed milk and cream and whisk till smooth.
• Transfer the mixture to the cake tin and bake in the preheated oven for 25 to 30 minutes. Leave it in the oven to get cool . Demould and place on serving platter.
• Grate the dark chocolate over it and garnish with pistachios and edible flowers.  

 

• 6 cups of water (you can also use vegetable stock)
• 1/2 cup basmati rice, rinsed and soaked for 30 minutes
• 2 tablespoon of  olive oil
• 2  Cups plain, thick and creamy yogurt drained for 30 minutes
• 1 tablespoon All Purpose Flour.
• 1 tablespoon dried mint
• Salt and ground black pepper to taste

•  2 tablespoon Olive Oil
• ½ tablespoon paprika flakes – you can use more for a spicier flavor
• ½ tablespoon dried mint

 

• Soak the basmati rice in water for 30 minutes and hang the plain yogurt in muslin cloth to remove the excess whey.
•  Bring the water to a boil in a heavy saucepan and add the rice. Stir well and simmer for about 20-25 minutes or until the rice is tender and has released its starch to thicken the soup. Remove from the heat.

• Meanwhile in a bowl, combine the yogurt and  flour and beat until smooth (the flour stabilize the yogurt and keep it from curdling). From the pan, take a cupful of hot stock and whisk it into the mixture. Return the thickened mixture to the soup pan, stir in the dried mint and season with salt and ground black pepper. Stir well and simmer gently for another 10 minutes, or until the soup has a creamy consistency.

• To make the dried mint and paprika flakes sauce, gently heat the olive oil  in a separate pan on a low heat. Stir in the dried mint and paprika flakes, stir and cook on a very low heat so that the spices don’t burn for about 30 seconds, until the spices start to sizzle. Whisk this sauce into the soup.

• 2 cups All purpose Flour
• ½ cup warm milk
• ¼ cup Extra Virgin Olive Oil
• 1 teaspoon each of sugar and salt
• 1 teaspoon active dry yeast
• 7 teaspoon of butter for layering

• 500gms mushrooms
• 1 large onion
• 1 teaspoon ginger shredded
• 1 teaspoon of garlic finely chopped
• 1 medium size tomato finely chopped
• 2 green chilies finely chopped
• ¼ teaspoon turmeric
• 1 teaspoon garam masala
• salt to taste
• 1 teaspoon of Olive oil 

•  Wash and chop the mushrooms and pat them dry.
• Take a pan and add olive oil and once it is hot, add the chopped green chillies and chopped onions. Sauté till the onions becomes brown.
• Add the chopped ginger and garlic and sauté for a minute. Add the chopped tomatoes and the gram masala. Sauté till the tomatoes become mushy .Add salt and turmeric powder.
• Add the chopped mushrooms and cook on high flame for 4 to 5 minutes till the mushrooms are cooked and dry. Take off from heat and let it cool.
•  Now dissolve the yeast along with the sugar in warm water. After 5 minutes you will notice bubbles coming from the yeast. Now you know your yeast is ready to be used.
•  Take a deep bowl and mix salt with the all purpose flour. Make a well in the center of the flour and pour the yeast mixture. Add the olive well and start kneading the dough with required amount of warm milk to make soft dough. Make sure that it is not sticky.
•  Wrap the dough in a cling film and keep in the refrigerator for minimum half an hour.
•  Now take out the dough and divide it into eight equal parts. Now dust the kitchen top with flour and take one part of the dough and roll in the shape of a thin chapatti or flat bread. Apply a teaspoon of butter over it and keep aside. Repeat the same for the rest of the dough and keep stacking it bone over the other applying butter over each chapatti. Do not apply butter on the top layer.
•  Now roll these stack of chapattis  together to make about a 10 inch diameter round which is quite big in size so you have to use your kitchen counter for this purpose. Now with the help of a pizza cutter divide the circle into 12 to 14 equal halves.

• Now preheat the oven to 180 degree.
• Place 1 tablespoon of fillings on the wider side and fold both the sides and starts rolling from the wider wedges to the tip. Repeat the process for rest of the rolls and let them rest for minimum 15 minutes .

•  Arrange them nearly in rows on a greased baking sheet, leaving a little space between pieces. Bake in a preheated oven at 180 degree for about 15 to 20 minutes or until golden brown. Serve warm with an Orange Juice and enjoy this for your breakfast.

• Brown rice - 1 cup ( I used Dawat Quick Cooking Brown rice)
• Onion - 1 medium size
• Fried onions- 1 cup
• Turmeric powder- ½ tsp
• Ginger garlic Paste-  1 tbsp
• Green chilli - 2 slit
• Yogurt-1/2cup
• Garam masala-1/2 tsp
• Saffron-5 to 6 strands
• Milk-1/4 cup
• Ghee-1 tsp
• Kewra water- a few drops
• Mixed Vegetables -Carrot – 1,Beans - 5-6,Baby Corn- 2 to 3,Cauliflower-2 florets,Peas - fistful 
• Paneer- 100 gms
• 1 tbsp mint leaves

• Wash and soak brown rice for a minimum of 1 hour  in hot water.
• Cut onion into thin slices. Peel skin and cut carrot into thin strips. Cut beans, baby corn into 1 inch pieces. Cut the cauliflower into small florets.
• Cut the paneer into cubes and shallow fry in 1 tsp of oil and keep it aside.
• Heat sufficient water in a deep non stick pan, add rice, salt, cinnamon, cloves, star anise, green cardamoms , Bay Leaf, mace, a tsp of oil and cook.When the rice is almost done strain it into a bowl . Put 1 tsp ghee to the rice and keep aside.
• Heat 2 tbsp oil in another non stick pan, add a tsp of cumin and once it starts to splutter, add the sliced onion and slit green chillies and saute till it turns brown.   Add ginger garlic paste , turmeric powder, salt and sauté till the raw smell of the masala goes away. 
• Add the mixed vegetables , adjust salt and cook for 4 to 5 minutes till the vegetables are half done. Add paneer and yogurt and mix. Add garam masala powder and mix again. Add fried onions to it and  cook till slightly dry.
• Take saffron and milk in a small bowl and heat in a microwave oven for ½ minute. 
• Spread the rice over the cooked vegetables. Sprinkle saffron milk,  some fried onions,kewra water, garam masala powder, a few fresh torn mint leaves. Cover the pan and seal with silver foil. 
• Heat a tawa and place the pan over it and cook 10-12 minutes on low heat. Serve hot with fresh some chilled Raita of your choice.