Eggless Mousse Collection - FoodieMonday Bloghop #16

OMG its already 16 FoodieMondays we went through with new theme and challenge each monday but i am happy that this is the first time i am writing a post of it.

Introduction of FoodieMonday Group

FoodieMonday group was started by two beautiful ladies Jolly and Wagmee and later on 6 new beautiful bloggers join in a pace, including me. We are from different parts of the world but from indian origin and we follow indian timestamp for our bloghop post. It's so much fun that when, few having their breakfast,few still a sleep and few having lunch.

Our group don't restrict age or religion or region or cast but it restricts that you should be foodie by heart. Our group is very friendly like a family with chit chats and sharing knowledge. I am very much happy to be part of this family.

Coming to this week bloghop challenge it was Mousse and that too Eggless. I was bit scared as this was my first time to make eggless Mousse and doubt that whether the mousse will have the same texture as Mousse with egg. Yeah i should say there is definitely texture difference but taste was same yummy. I was not only one having this fear of setting a Mousse but most of us had it but we finally did it. So here is the amazing collection of Eggless Mousse.

Spicy Chocolate Mousse by Alakajena from Culinaryxpress 

 Chocolate Pineapple Mousse by Krithika from Akshayam

Strawberry Mousse by Jolly from Jollyhomemaderecipes

Sugarless Choco Orange Mousse by Sujata from Batterupwithsujata

Tiramisu Mousse by Rupal from goodfoodgoodmoodbyrupal

Chocolate Mousse by Preethi from Preethicuisine

Mango Mousse Cake by Nisa from Flavour Diary

Hope you all enjoyed different combinations and ways of making eggless mousse... stay tuned for next bloghop.
Happy Cooking and stay blessed.

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Mango Mousse Chocolate Cake

I know its not season for mangoes but when you have craving for it then your desire will be  fulfilled with a store bought mango pulp. Mango in a mousse is mouthwatering, but any Mousse in a bowl is something which you will love to have in no time and anytime of the day.But if you want to make it for some occasion or for a get together then adding a cake layer to it will make it grand. So here is mango mousse cake for you. 
Serving raw eggs to kids is one thing which i don't like it, so i used agar-agar for preparation of the mousse. You can use gelatin instead of agar-agar instead. Because of short of time i took the packet mix and baked the cake according to the instructions.Mousse is easy to make and it is super delicious that you can't stop family eating without taking proper picture or the guests arrive.It shows the deliciousness of the treat.
You may also want to dig in other treats
Stove top Swiss roll , Basbousa Semolina Cake , Eggless Vanilla Cake ,  Whole Wheat Banana Bread , Custard Powder Lava Cake , Vanilla Cake , Chocolate Cake

Level: Easy
Prep Time: 30 mins
Chill time: 4 hrs or overnight

Makes: 1 7" round

Ingredients

Mango Puree: 1 cup (I used store bought puree)
Heavy whipping cream: 1 cup
Powdered Sugar: 2 tablespoons
Agar-Agar powder: 2 teaspoons(or 4 tsp gelatin)

Water: 4 tablespoons
Chocolate Cake/ any flavour: 7" round


Directions

Keep the whisk and steel mixing bowl in freezer for 15-20 minutes. And whipping cream for 10 mins.
In a micro safe bowl add water and agar agar and microwave it for 2 x20secs shots and keep it a side util agar agar melts.
Add mango pulp and in agar agar mixture.
In a mixing bowl add powdered sugar and whipping cream and whisk it until you for soft to firm peaks ( when u lift the whisk the cream should not drop).
Now gently fold in the mango pulp mixture into the cream.

Cake assemble
Take 7" springform pan, line it with cling film. keep the cling film dropping around, this will help us for easy unwrapping.
Now place the chocolate cake in the tin and add the mango mousse on top. Place in the refrigerator and until mousse sets completely ideally overnight or at least 4hrs. 
Take out of the pan and unwrap it and serve it with whipped cream or fruits.

Yummy...Wanna try....let set go....
Going to be part of #foodiemonday #egglessmousse

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Stove Top Swiss Roll

Today i am happy to share a different recipe where we will be cooking a cake, yes i said cooking not baking .No need to have any baking pans or oven, just you will need a pan and a stove is it not interesting.
You may also like to try these cakes

Custard Powder Lava Cake
Basbousa Semolina Cake
Eggless Vanilla Cake
Yogurt Chocolate Chip Muffins
Whole Wheat Banana Bread
Vanilla Cake
Chocolate Cake

Level: Easy

Prep time: 10 mins
Cooking time: 10-15 mins
Serves: 2
Source: here

Ingredients

Eggs - 2 large
Sugar - 2 tablespoons
Vanilla essence - 1 teaspoon
Jam  - 3 tablespoons (Any flavour)
All-purpose flour  - 4 tablespoons
A pinch of Salt
Ghee/butter for spreading

Directions

• In a bowl add eggs, sugar, vanilla  and salt and whisk it till volume doubles in size and pale in colour. 
• Add in the flour one tbsp at a time till the batter is done.
• Heat a pan (used dosa pan) and rub ghee all over it. Spread the batter evenly to get same thickness. Cook on low flame with closed lid till the top is cooked (top shouldn't be sticky when touched).This is take around 10mins.
• Spread the jam on top of the cake when slightly cool.And then lick spoon at the end he he i did that.
• Roll tightly and leave wrapped in a towel for around 10 minutes.
• Unwrap and cut into slices and serve.

Tips

• Don't overcook the cake otherwise you will face difficulty in rolling.

Hope you will give a try, this beauty.

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Semolina Soup (Ganji) -- 10 min soup

Semolina Soup is an easiest soup to make in no time and is very much famous in Andhra Pradesh (South India). This soup is called ganji. Ganji is made out of broken wheat or even with rice but for a quicker version it is made with fine semolina. Semolina soup is filling and tasty and it is best liked by the kids. The crunchiness of boondi/bombay mix gives the soup to next level but its optional.Boondi is add to the soup just before serving.
Today's soup is the basic version but you can add finely chopped veggies or minced meat to make your own version but i love it very simple way. Give it a try a simpler version and modify to your taste buds.

Level: Easy
Total Time: 10 min

Serves: 2

Ingredients

Semolina (fine version): 3tablespoon
Finely chopped onion : 1/4 cup
Green chilly: 2
Ginger Garlic paste: 1/2 teaspoon
Oil: 1 tablespoon+1 teaspoon
Cumin seeds: 1/4 teaspoon
Water: 3 cups
Coriander leaves : 3 tablespoons (finely chopped )
Salt to taste
Boondi(Gram flour puffs) or bombay mix to taste

Directions

In a pan add semolina and 1 teaspoonful of oil. On medium heat fry semolina for 2 mins or fry till semolina slightly changes color. (Make sure u don't burn the semolina, otherwise you end up with bad soup, as this is the key to the soup)

Take the semolina out and add 1 tablespoon of oil and add cumin seeds. Once the seeds sizzle add finely chopped onions and 2 cut chillies. Fry till the onion turns light brown.

Add roasted semolina and mix it well and then add water and salt. Bring the water to boil  and bring the heat to low. 
Turn off the heat at desired consistency. Add chopped coriander and serve hot topped with boondi(gram flour salted puffs) or with Bombay mix.

Tips
You can add minced meat 3 tablespoons after onion gets brown and fry till its cooked and follow rest of the steps.

Yummy...Wanna try....let set go....

This is going to be part of #foodiemonday #bloghop #soup

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Shahi Bhindi (Royal Style Okra Curry)

During childhood elders used to tell us that if we eat Okra, our maths solving ability increases. I don't know how far its true or may be they wanted us to eat this veggie but Okra /Ladies finger is yummy in any form. 
Usually in daily base cooking i finely chop and stir fry with spices or add onions or use it in sambar, but as for today's recipe it's a shahi (royal) style curry in which we add cashews,sesame seeds, onions and tomatoes. It's a finger licking recipe and best when you want a change or want to have it at get together to surprise the friends. So do try this royal dish and enjoy.
You may like other vegetarian Indian curries
Easy Potato Curry
Tindora Coconut Fry
Courgette Lentils Tangy Curry
Paneer Butter Masala
Spinach And Black Eyed Bean Curry

Level: Moderate
Total Time: 45-55min
Serves:2-4

Ingredients

Cream:
Okra(bhindi/ladies finger): 250 gms
Cashews: 15
Tomato: 1 large (150gm)
Green Chillies: 3
White Sesame Seeds ( til): 2 tablespoons
Onion: 1 (100gm)
Ginger Garlic Paste: 1 tablespoon
Cumin Seeds : 1/2 teaspoon
Turmeric: 1/8 teaspoon
Garam Masala Powder: 1/2 teaspoon
Cumin powder: 1/4 teaspoon
Kasuri Methi (dry fenugreek seeds): 1/2 tablespoon
Red Chilli powder to taste
Salt to taste
Oil : 3 tablespoons + 3 tablespoons(for shallow frying)
Coriander chopped : 2 tablespoon

Directions

Soak cashews in warm water for 15mins.
Blend cashews and sesame seeds to fine paste using little water. Add chopped tomato and green chilli to it and blend it again to fine paste.

Finely chop Onions. Wash and chop Okra in two and set aside.
In a pan  add oil for shallow frying Okra. Fry okra until half cooked.Remove it on paper towel.

In the same pan add Oil, once heated up add cumin seeds. Then add Onion and fry till light brown. Add ginger garlic paste, turmeric powder and saute for 30 secs.

Now add cashew tomato paste and fry till oil oozes out. Add Okra and mix well until the okra is coated with the mixture. Now add Garam masala, cumin powder, salt, Kasuri Methi and water and once the mixture comes to boil, turn the heat to medium low and close the lid for 15mins.

Stir in between every 5 mins and cook until the desired consistency.Do the taste test and adjust salt and spice level and Add chopped Coriander turn the heat off.
Serve with roti,pulka,plain boiled rice or Jeera Rice or any flavoured rice.

Tips
Dry pat the okra and then chop and fry. This will make the process little bit faster.

Yummy...Wanna try....let set go....

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