Blueberry Mousse

Donning the chef’s cap being a somewhat rare affair, I fall for recipes that promise ease & joy to the eater!

So when my dear cousin Preeti gave me a recipe which promised both I decided to give it a shot.

It was well worth it as all those who partook of the dessert confessed it was awesome.

So get cracking with these –

Blueberries – 2 cups
Sugar – 1 cup
Gelatin – 2 tbsp
Whipping Cream – 2 cups

1.Soak gelatin in cold water
2.Blend berries in mixer
3.Add sugar to the purée & heat in a saucepan until sugar dissolves
4.Add gelatin to the mixture & heat till it completely dissolves without lumps
5.Whip the cream to soft peaks & keep aside
6.Once the berry mixture has cooled down, fold into the whipped cream
7.Refrigerate for 2-4 hrs
8.Garnish & serve!!!

So go ahead & give this a shot!

I was told that one can also try variations with other fruits – strawberries, peaches, mangoes

Don’t Judge a Recipe by its Picture

Halva is what all my fellow Indians will identify with.

For those with sweet molars the dish is  valued by its degree of sweetness & taste.

The celebration of sugar.

Health freaks please ignore.

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I recently came across a recipe & stunning picture of  Tomato Halva.

Its richness was alluring.

Got myself to make it as a part of my extremely  rare entries in the culinary zone.

It looked just as alluring as the photo.

Alas, how miserable it tasted.

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Sunday Salad

Okay so we all wade through several blog posts. This time I decided to also act upon it.  I follow the blog of Mrs.Buena Vida in which I came across this very interesting white balsamic caprese salad. It looked delicious yet easy enough to put together. So I gave it a shot. I made some slight variation to her original recipe by adding capers, figs & goat cheese (in place of  mozzarella) which may have contributed to the squishy effect!

Mrs.Buena Vida – I really enjoy your blog & thanks for sharing your recipes. Hope you are  happy knowing that someone from a different continent entirely  is trying it out. God Bless 🙂

Dad’s the word!

My Dad loves to cook. He finds it relaxing.

So does Mum & me. Yes, we find it relaxing that he loves to cook.

What is even better is that he likes to be left alone in the kitchen when cooking.

He firmly believes that all the extra hands will curdle the broth.

I love this principle. So does Mum. This is also one of his principles we both find extremely relaxing.

No following recipe books is another principle. Pause. This is where it gets dicey.

Flashback,  rewind to years ago.

Dad decided to step into danger zone.

The pride of Bengalis. The formidable Roshogolla.

Commonly known as Rasgulla. Dumplings in sugar syrup. Google it.

He dared to take it on. A Malayalee at that.

Without following a recipe. Just fired by an imaginative mind.

The result?

Next morning, Mum wakes my brother with these sweet words –

“Monay (son, in Malayalam), DRINK Rasgulla!!”

Brother – “Whaaaat, huh?”

For this one daring adventure of Dad’s which failed to solidify…many others made it.

Earning him the title of Master Chef. In his own home.