A
combination of dark & white chocolate along with coffee mousse
layered in a delectable mousse & topped with blueberry sauce..... If
you're a real chocolate lover, you'll adore this combination. It's easy
to make & although rich, it's surprisingly light..... sounds heaven
& tastes heavenly
Ingredients
For Coffee Mousse
1/2 cup chopped milk
2 tbsp milk
1/2 tbsp powdered sugar
3/4 cup whipped cream
vanilla essence
1 tsp coffee dissolved in 1/2 tsp milk
For White Chocolate Mousse
1/4 cup roughly chopped white chocolate
1 tbsp milk
1/4 tbsp powdered sugar
whipped cream
1 drop vanilla essence
2 drops lemon juice
For Dark Chocolate Mousse
1/2 cup roughly chopped dark chocolate
2 tbsp milk
1/2 tbsp powdered sugar
1/3 cup whipped cream
1/8 tsp vanilla essence
1 tsp honey (optional)
For Blueberry Sauce
1/2 cup blueberry
2 tbsp sugar
1/2 tsp lemon juice
1 tsp cornflour + 2 tbsp water
Method
For Coffee Mousse
Combine the chocolate and milk in a pan & melt on double boiler. Remove and mix well until no lumps remain.
Strain the mixture if needed using a sieve and keep aside.
Combine the sugar and whipped cream in a deep bowl and fold gently.
Add the chocolate-milk mixture and fold gently.
Add the coffee mixture and fold gently. Keep aside.
For White Chocolate Mousse
Combine the chocolate and milk in a pan & melt on double boiler. Remove and mix well until no lumps remain.
Strain the mixture if needed using a sieve and keep aside.
Combine the sugar and whipped cream in a deep bowl and fold gently.
Add the chocolate-milk mixture and fold gently.
Add vanilla essence & lemon juice. Fold gently. Keep aside.
For Dark Chocolate Mousse
Combine the chocolate and milk in a pan & melt on double boiler. Remove and mix well until no lumps remain.
Strain the mixture if needed using a sieve and keep aside.
Combine the sugar and whipped cream in a deep bowl and fold gently.
Add the chocolate-milk mixture and fold gently.
Add vanilla essence & honey (if using). Fold & keep aside.
For Blueberry Sauce
Combine sugar & berries & cook on slow flame while stirring continuously.
Mash berries while cooking.
Add lemon juice & cornflour mix & cook for few minutes.
Remove from flame & keep aside to cool completely.
How to Proceed
Layer mousse in equal quantities into individual bowls / glasses.
Refrigerate for 10 minutes after each layer.
After all layers top each bowl / glass with blueberry sauce.
Serve chilled.
Tips
* You can add another layer of eggless chocolate cake (bottom layer).
* The whole recipe must be made at least 6 hours before you plan to
serve because the mousse needs time to set up, but if you like, you can
make each step of this recipe on different days to break up the labor,
& just keep it in the freezer until serving day.
* You can make milk chocolate layer instead of coffee.
* Fold whipped cream after chocolate mix cools down completely.
* You can sieve blueberry sauce if you like.
* You can make this mousse with as many layers as you want.
* If you want to make only one layer then you just have to increase the amount in that layer recipe.
* You can use strawberries instead of blueberries or you can even make it without sauce & just use whipped cream to top it.
IMPORTANT : this recipe is without gelatine so it's better to set it in individual bowls that you intend to serve it in.
I
happened to taste this Sandesh somewhere & liked it & since
then I was searching for its recipe. This particular type is made by
steaming home-made cottage cheese & that's why the name is Bhapa
(Steamed) Sandesh. Came across Mix & Stir and there it was. Rumela
took some great photographs too. I tried this hoping to make them as
good as hers. I only changed the way I made my cottage cheese. I used curds to make paneer instead of lemon or vinegar & used cow milk.
Ingredient (makes 10 pieces)
2 liters cow milk
6-7 tbsp Sugar or according to taste
Curds to make paneer
A pinch of Cardamom Powder
2-3 tbsp Chopped Pistachios ( optional )
Few strands Saffron mixed in a tsp of milk ( optional )
Method
Boil the milk in a big pan and stir continuously, lower the flame pour curds & Stir the milk.
Once the milk starts curdling, and it changes into chenna (cottage cheese), remove from heat.
Leave the chenna or paneer in this condition for 5-7 minutes.
Put it over a soft cotton cloth / or a cheese cloth & let all the water drain away.
Hang the chenna along with the cloth for 30 minutes.
Now in a big bowl, take the chenna out, add sugar and mix it nicely.
Once it gets soft and smooth, add the cardamom powder. Again knead it nicely, until you feel oily on your palm.
Take a steel container, grease it with non-stick spray or butter.
Pour the cheese mixture into the container, sprinkle the saffron strands and cover it with lid.
Take a pressure cooker, add 1 cup water & place the container
carefully. Cover the cooker's with lid. But don't put the pressure
regulator weight over the vent pipe.
Let it cook on low to medium heat for about 15 to 20 minutes.
Once it is done, let it cool down first at room temperature. Then put the container into the refrigerator for half an hour.
Sprinkle or decorated with some dry fruits, cut it into pieces and serve!
Tips
* Note that the Chenna shouldn’t get too dry. If it gets dry, the Sandesh won’t be soft enough.
* You can use food processor for the mixing & kneading.
* If you don't have any container with lid, cover it tightly with aluminum foil.
* If you want to avoid the pressure cooking method, take a microwave
proof bowl, grease it, pour the mixture and cook it for 5 to 8 minutes.
The delicately flavored and fragrant sandesh cups, filled with custard is surely a yummy way to end your meal...
Ingredients
For Sandesh Cups
1 1/4 cup fresh paneer
1/4 cup sugar
1 tbsp rose water
3 to 4 drops of rose essence
For The Custard
1 cup low fat milk
1 tbsp custard powder
1 tbsp sugar
1/2 tsp vanilla essence
For Garnish
a few fresh pomegranate seeds
Method
For Sandesh Cups
Squeeze out excess water from the paneer.
Mash the paneer with your palm.
Add sugar & rub in well.
Add the rose essence & rose water.
Knead well to bind and get rid of any lumps.
Take 10 small round portions of the paneer & shape them into cups.
For The Custard
Mix the custard powder in ¼ cup milk and keep aside.
Heat the remaining milk with the sugar and mix well.
Add the custard powder mixture and vanilla essence and cook over a low
flame, stirring continuously till the mixture coats the back of the
spoon.
Cool and keep aside.
How To Proceed
Put a spoon of custard in each cup & decorate with pomegranate.
Refrigerate for some time before serving.
Tips
* Paneer should be fresh & completely without water.
* Custard should not be too thin.
* These can not be kept for long & should be consumed within few days.
* Mix cut fruits to the left over custard to get another yummy treat.
It is one of the most popular punjabi recipe. Tastes divine with hot parathas or naan or kulchas
Ingredients
2 large Potatoes (about 2 cups) peeled & cut into ½ inch cubes
1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
2 tomatoes chopped
1 tsp Ginger cut long
1-2 Green Chillies finely chopped (acc to taste)
Salt to taste
1 tbsp Ghee
1 tsp Jeera/Cumin Seeds
½ tsp Haldi/Turmeric Powder
¾ tsp Red Chilli Powder (acc to taste)
1 tbsp Saunf-Dhania Powder
½ tsp Garam Masala
2-3 tbsp Coriander Leaves, finely chopped
Method
Heat ghee in a pressure cooker & add cumin seeds, ginger, green chillies.
When cumin seeds crackle, add finely chopped tomatoes.
Add haldi, Saunf-dhaniya, salt, red chilli powder.
Sauté the tomatoes till they are of paste consistency & the raw smell disappears.
Mix in cubed potatoes & cauliflower florets and stir them for 2-3
minutes, making sure every individual cauliflower florets are coated
with spice mix.
Add about 2 tbsp water & Cover the lid & let it pressure cook for two whistles.
Release the pressure & check if the vegetables are cooked, If not, cover and let them cook for another 3-5 minutes.
If there is water let it dry.
Switch off the gas & add garam masala & stir a little.
Garnish with finely chopped coriander leaves.
Tips
* Do blanch the cauliflower in hot water before cooking, this helps in removing any dirt & small worms.
* Don't stir the cooked vegetable too much or it will be mashed.
* You can add 1/2 cup green peas to it if you like.
