Mango Mousse- Eggless

Who says boys can’t cook or can’t innovate the new recipes? Our friend suggested a very nice and simple recipe of Mango Mousse and trust me I have never had something as yummy as this particular mousse recipe before. So let’s not spend more time on the introduction of this recipe and go to the recipe.

Ingredients:

1. Cool Whip: 16 Oz (2 containers of 8Oz each) 
2. Sweetened Condensed Milk: 14 Oz 
3. Sour Cream (Heavy or Light): 14 Oz (sometimes comes in 15 Oz can & that’s perfectly fine) 
4. Mango Pulp: 1 tin (30 Oz)

Method:

1. Take a glass bowl. 
2. Mix cool whip and sour cream together with the help of a spatula. Please do not use hand blender as it may make cool whip little runny. 
   
3. Now start pouring sweetened condensed milk and keep folding it in the above mixture. 
   
4. Once it’s whipped altogether nicely, start pouring the mango pulp. Here I have used Kesar Mango pulp but you can use any other pulp available to you. 
   
5. Mix everything together well with the help of a whisk. I usually use plastic wire whisk. 
6. Now storing it is all upto you. Either you can pour it in individual transparent cups and top it with one or two drops of mango pulp for decoration. Or you may keep it in one big glass container and serve it as you go. 
7. Serve it chilled. i always make it ahead of time and keep it in the refrigerator either for over night or an hour or two before serving. however that doesn't mean you can't make it on the spot. This mousse tastes yummilicious even served immediately after making it. 
   
8. I prefer individual cups which are easy to serve and it looks really awesome. If I am making it ahead of time then I usually individually wrap it with plastic wrap and put it in the refrigerator. 
9. Decorate the mango pulp dots with the help of a tooth pick and serve chilled. 
   

Please try this super easy recipe of Mango Mousse for your next party and surprise your guests with it. If you like this recipe, give a thumps up and please share it with others. Happy Cooking!!!!

Please leave your comments and suggestions about this recipe. We welcome your feedback.

Try Mango Mousse Layer cake recipe.
http://www.kirtiskitchenkatta.com/2015/09/mango-mousse-layer-cake-eggless.html

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Flax-Seed Meal, Wheat Flour, Oats & Methi Paratha

Flax-Seed Meal, Wheat Flour, Oats & Methi Paratha

I recently visited my Doctor and he said my Hemoglobin is little low than normal range. Since this was happening for the 1^st time, I panicked. Came home thinking what can I incorporate in my cooking which will take care of this issue and at the same time my family (I have a 3 yr old toddler) will love it. I love Indian cooking, so decided to try something healthy yet interesting food item. Doctor said eat meat, eggs or green leafy vegetables and then just struck in my mind why can’t I make parathas? Went to my pantry and found Flax seed meal which is really high in Omega-3, found old fashioned oats & wheat flour. Didn’t have fresh leafy vegetable so just took frozen methi (fenugreek) and started. Hope you will enjoy this paratha the same way as me and my 3 year old did.

Ingredients:

Jawas/ Alashi pith (Flax-seed meal): 1 Cup
Kanik/ gavache pith (Wheat flour): 2Cups
Old fashioned oats (whole): ½ Cup
Fresh/ Frozen Methi (Fenugreek): 1 Cup (very finely chopped)
Ale-Lasun paste (Ginger-garlic paste): 1 TBsp
Jeera (Cumin): 1 Tsp
Ajwain (ova): 1 ½ Tsp
Roasted Til (Sesame seeds): 1 Tsp (optional)
Dhana- Jeera powder (Cumin-coriander powder): 1 ½ Tsp
Haldi powder (Turmeric): 1 ½ Tsp
Hing (Asafoetida): ½ Tsp
Lal tikhat (Red chili powder) 1 Tsp (according to your taste)
Italian seasoning: 1 ½ Tsp (completely optional)
Salt: To taste
Water: For kneading the dough (You may replace water, with either milk, butter milk or half n half to knead the dough)
Tandalachi pithi (Rice flour): You may use it while rolling the paratha as required (however you may use any flour of your choice while making the paratha)
Desi Ghee (Clarified butter): While roasting the paratha

Sour Cream/ Yogurt/ pickle : As a side with paratha

Procedure:

Take wheat flour and flax seed meal (2:1 proportion) in a bowl. Add whole old fashioned oats, methi, ginger-garlic paste and other spices to the flour. Knead well. You may use little olive oil while kneading the dough. The dough shouldn’t be very tight or watery.

Now take a small tava/ Pan and keep it on the gas on medium-high heat. Start rolling the parathas, I usually use rice flour while rolling the paratha or roti. This will avoid the dough from sticking to the rolling pin or to the surface on which you are rolling the paratha. You may use any flour of your choice while rolling the paratha. Put the paratha on hot tava and roast it. Put desi ghee while roasting the paratha, this will give a nice flavor to this very healthy paratha. Also anytime ghee is better than any oil, since we are making a kid friendly paratha.

Serve hot with your choice of side. I usually serve it with a dollop of sour cream with a small pinch of chat masala on it. However, you may serve it with yogurt, pickle, ketchup or with some other condiments of your choice.

I found this a very healthy version of paratha, what do you think? Please post your comments on this blog on my blog page. If you like it give a thumps up and please share it with others.

Don’t forget to enjoy this yummy, kid-friendly dish. Happy Cooking!!!! J

Please leave your comments and suggestions about this recipe. We welcome your feedback J 

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