Chocolate Mousse Cake

Hey guys! I am an ardent chocolate lover and chocolate mousse cake is just so delicious and melt in mouth with the creamy texture I love them at any time. Normally the base of mousse cake is made with biscuit crumble or cake crumble, I have made it using chocolate fudge at the base and it turned out amazing. Chocolate fudge is soft and chewy and the mousse on top is creamy and hence each bite is just heavenly. Take out a slice and just have it sitting by the balcony. It is very easy to make both the elements with very simple ingredients. Lets get moussing….


For the chocolate fudge:

Condensed Milk – 250 gms

Dark Chocolate – 150 gms

Sweet Chocolate – 100 gms

Walnuts (finely chopped) – 1/4 cup

Powdered Marie biscuits – 1/4 cup

For the mousse:

Dark Chocolate – 250 gms

Fresh Cream – 200 ml

Whipping cream – 2 cups

Walnuts ( chopped) – 1/2 cup

Vanilla Essence – 1 tsp

Powdered Nuts (pista, almonds, walnuts) – for garnishing

Chocolate truffle for garnishing

Chocolate chips – for garnishing


For fudge:

Take the chocolate and milkmaid together in a bowl. Now using the double boiler method mix them both together till the chocolate melts. Once done take it off the gas and add the chopped walnuts and powdered marie biscuits and mix it all together. Take an cake mould (removable bottom) and grease it with little oil at the bottom. Now press in the fudge prepared at the bottom and make a thick base and set it in the fridge.

For Mousse:

Whip the cream to soft peaks. Add the vanilla essence and fold it in the cream. Microwave the fresh cream and chocolate in an interval of 30-30 seconds till the chocolate melts. Let the chocolate truffle sit at room temperature till it cools down. Now pour this in the whipped cream and fold it in. You will need only one cup of the chocolate truffle into the cream. Now add in the chopped walnuts and fold it in.


Take out the fudge kept in the fridge. Now pour in the truffle cream prepared on top of the base. Pour some remaining truffle on top of the mousse and sprinkle some powdered nuts and choco chips on top. Keep it in the fridge to set for 4-5 hours. After 5 hours un-mould and slice it using a slightly lukewarm knife. Serve it topped with chocolate truffle.

Puranpoli, Raw banana subji and Khandvi

Hey guys! Puranpoli is basically a Marathi classic dish but we gujratis have a completely different way way of making it and the raw banana subji and khandvi are classic gujrati dishes and go really well with purapoli and if you are a foodie and love some gujrati food do try out these three items. I have posted the gujrati thali before. Puranpoli is a kind of roti with sweet dal stuffing and just melts in the mouth. Raw banana subji tastes just like a potato sabji and I have made this with some stuffing. Khandvi is made using gram flour and buttermilk. The combination of three tastes is so delicious with the Puranpoli being sweet, Raw banana being slightly spicy and Khandvi being tangy due to buttermilk and makes a great appetizer (specially for us gujjus). All the three items can be eaten separately and individually also with many other combinations. They are all easy to make and very tasty and additionally they are all no onion no garlic recipes. So lets get cooking.

I) Puranpoli:


Wheat Flour – 2 cups

Tur dal – 1 and 1/2 cups

Sugar – 3/4 cup

Oil – 2 tbsp

Water – 1 and 1/2 cups

Salt as per taste

Water for kneading the dough

Ghee/ Clarified Butter for greasing


1) Sieve the wheat flour, add the oil and mix it well into the flour. Now add some salt to it. Knead it into a soft dough using water. Cover the dough and keep it aside for rest.

2) Wash the tur dal and pressure cook it with the 1 and 1/2 cups of water till 4 whistles. Let the steam off and open the pressure cooker.

3) Take a wide wok add the tur dal to it. Keep the flame on medium and keep stirring the tur dal continuously. The tur dal will start to thicken. Now add the sugar to it once it becomes little thick and again keep stirring. The dal will become thick and like a dough. It will stop sticking to the pan. This entire process will take around 15-20 minutes. Once done spread the dal a little in the wok so that it cools down and apply ghee to the edges so that the dal does not fry up. Let it cool down completely.

4) Once it has cooled completely knead the dal into a dough with soft hands and make small balls out of it. Make small balls out of the dough and roll them into approximately 3 inches discs. Place the dal ball in this and seal it completely. Now roll the balls into thick rotis.

5) Take a tava and place the roti on it. Let it cook for a few seconds on the lower side, you will see small bubbles on top. Now turn the roti and let it cook on the other side. Once done turn again and let it cook on the upper side, which was par cooked before. Once done on both sides take it off the tava and apply ghee on it. Cook all the rotis this way.

6) Serve warm or little cold also tastes really delicious.

II) Raw Banana Subji:


Raw bananas – 4

Oil – 2 tsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Asafoetida- 1/2 tsp

Gram flour/Besan – 1/4 cup

Peanut powder – 1/4 cup

Turmeric powder – 1/2 tsp

Red chilli powder – 2 tsp

Coriander Powder – 1 tsp

Cumin Powder – 1 tsp

Garam Masala – 1 tsp

Coriander Leaves (finely chopped) – 1/4 cup

Water- 1/2 cup

Salt as per taste


1) De skin the raw bananas or leave the skin on as you like it. Cut them in half. Then slit them vertically upto 3/4 of the base to stuff it with the stuffing in it.

2) In a bowl take the gram flour, peanut powder, turmeric powder, red chilli powder, garam masala, coriander powder, cumin powder, coriander leaves and salt and mix it all well together.

3) Take the raw bananas and stuff it with the stuffing. Now take a pressure cooker. Add the oil let it become warm. Add the mustard seeds and cumin seeds and let them crackle. Once done add the asafoetida. Now add the stuffed raw bananas to this. Now add the water and pressure cook it for 5 whistles.

4) Serve it hot with puranpoli.

III) Khandvi:


Gram flour/besan – 1 and 1/2 cups

Buttermilk (sour) – 3 cups

Water – 1/4 cup

Turmeric powder – 2 tsp

Asafoetida – 1/2 tsp

Salt as per taste

Oil – 2 tbsp

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Grated coconut – 1/4 cup

Curry leaves a few

Coriander leaves (finely chopped) – 1/4 cup


1) Sieve the gram flour. Mix together the water and buttermilk. Try to take sour buttermilk as that gives khandvi its typical tangy flavor. Mix together the gram flour and buttermilk till there are no lumps.

2) Take a wide wok. Add the gram flour and buttermilk mixture to this. On low flame keep stirring this mixture continuously till it becomes thick. Once it starts becoming thick bubbles will start to break out. keep stirring till the bubbles stop and the mixture will become like a paste. To check if the khandvi is ready take a little spoonful and spread it on a plate and roll it out, if it leaves the plate and rolls well without breaking the the paste is ready. It should not be too runny or too thick or it will break while spreading out.

3) Once done spread out the paste on oil greased plates evenly. Make vertical cuts across and keep for a few minutes to cool down. Once done roll them out along the vertical lines. Place them in a plate.

4) For the tempering take the oil. Add the cumin seeds and mustard seeds and let them crackle. Now add the curry leaves and pour this over the khandvi. Sprinkle the grated coconut and coriander leaves and serve it.

Makai/Cornflakes Chivda

Hey all! With Diwali festival coming up we all get busy with making different kinds of farsan. makai chivda is one such darsan which is easy to make and I love the crunchy and crispy taste of makai or cornflakes. This chivda or farsan can be eaten as a snack during tea time or take it alongwith you in your tiffin to munch it during office hours or to a picnic or long drive. It makes a great munchie to be taken along. It is very easy to make this chivda and can be within minutes. It can be stored for upto 15 to 20 days if kept in a proper airtight container.


Cornflakes/Makai poha – 250 grams

Peanuts – 1 cup

Sev (small crunchy noodles made using gram flour) – 2 cups

Curry leaves – 10 – 12

Whole red chillies – 4 pieces

Powdered sugar – 1 cup

Red chilli powder – 2 tbsp

Chat Masala – 2 tbsp

Salt as per taste

Oil for frying the cornflakes

Oil – 1 tbsp


1) In a vessel take oil and let it become hot. Deep fry the cornflakes/makai poha. Keep aside. Fry the penuts in the same oil.

2) In a large wok take 1 tbsp oil to this add the curry leaves and whole red chillies and saute for few seconds. Now take this of the gas and add in the fried makai poha/cornflakes (while they still warm, so that the masalas mix well), sev and peanuts. Sprinkle the red chilly powder, chat masala powder, powdered sugar and salt and mix it all together gently using both the hands taking care that the cornflakes remain whole.

3) Store in an airtight container once it comes to room temperature. If while using it again and again you feel that the cornflakes have become soft, specially during rainy season, you can grill it in the microwave for few seconds and serve.

Paneer Chilly with Schezwan Noodles

Hi! The recipe I am posting is basic chindian recipe found in most of the Indian restaurants under the heading of chinese which is what we call chindian recipe as the flavors and spices used in making these dishes is for appealing the Indian taste. We love spicy and flavorful food and hence every cuisine we adopt gets an Indian touch to it just as these dishes do. So lets make the Chindian version of panner chilly and schezwan noodles. I have used home made schezwan chutney, you can use the store bought one also.


For Paneer Chilly:

Paneer/Cottage Cheese – 500 grams

Capsicum (diced)- 1 large

Spring onions white (diced) and green (finely chopped) (if not available then regular onion) – 2 medium

Tomato (diced) – 1 large

Ginger- garlic paste – 1 tbsp

Green chilly (fnely chopped) – 1 tbsp

Red Chilly paste – 1 tbsp

Green Chilly paste – 1 tsp

Soya sauce (dark) – 1 tsp

Vinegar – 1 tsp

Oil – 2 tbsp

Cornflour slurry (1 tbsp cornflour mixed in water) – 1/4 cup

Water – 1 1/2 cup

Salt as per taste

For Schezwan Noodles:

Noodles – 500 grams or 1 packet

Capsicum (chopped into julienne) – 1 large

Onion (chopped into julienne) – 2 medium

Carrot (chopped into julienne) – 1 medium

Cabbage ( chopped into strips) – 1 cup

Schezwan chutney – 2 tbsp

Soya sauce – 1 tsp

Red chilly paste – 1 tsp

Tomato ketchup – 1 tbsp

Vinegar – 1 tsp

Oil – 2 tbsp

Salt as per taste


For paneer chilly:

1) In a wok take the oil and let it become warm. Now add the ginger garlic paste and saute for few seconds. Then add in the chopped green chilly and capsicum and saute for few seconds. Now add in the onion and tomato and saute again for few seconds, all this while your flame should be on high and the vegetables should not be cooked fully, they should remain bit crunchy.

2) Now add in the soya sauce, red chilly paste and grenn chilly paste and mix it with the vegetables. Into this add the water and let it simmer a bit. Then add in the salt and cornflour slurry and mix it well. Once it starts to thicken add in the vinegar and diced paneer pieces. Switch off the gas and cover the wok.

3) You can serve this with rice/noodles. Serve hot.

For Schezwan Noodles:

1) In a wok take atleast 1 liter water and in it add some salt and oil. Let it become warm and to this add the noodles and boil it till they become soft and are cooked. Drain the noodles.

2) In a wok take the oil. Once warm add the capsicum, onion, cabbage and carrot and saute on high flame for few minutes till they are almost cooked (not completely).

3) Add the schezwan chutney, soya sauce, red chilly paste, tomato ketchup and salt and mix it well. To this add the boiled noodles and vinegar and mix it all well.

4) Serve hot with paneer chilly or just with schezwan chutney.

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Cheese Chilly Dosa

Hey guys! In this recipe I will be posting the method to make the basic dosa batter using this batter you can make dosa, uttapam, appam and idli also. If you use this batter to make idli you have to add teaspoon of eno or fruit salt or soda and for dosas just go ahead as it is. I have made the topping using cheese and chilly you can use this batter for making masala dosa or any other dosa variation you feel like or just apply some schezwan chutney or grated cheese to make cheese dosa or schezwan dosa or keep it plain and serve it with chutney for dinner or breakfast. So lets get cooking..


For Dosa batter:

Idli rice or Kolam rice – 3 cups

Urad Dal – 1 cup

Methi/Fenugreek seeds – 1 tsp

Flattened rice/Poha – 1/4 cup

Salt as per taste

For Cheese chilly topping:

Grated processed cheese – 200 grams

Capsicum (finely chopped) – 2 medium sized

Green Chillies (finely chopped) – 6 pieces

Coriander (finely chopped) – 1/4 cup

Red chilli powder – 1 tsp

Chilli Flakes – 2 tbsp

Butter – 1 tbsp per dosa

Oil for greasing

Salt as per taste

For Tomato chutney:

Tomatoes (roughly chopped) – 2 large

Onion (roughly chopped)- 1 large

Garlic – 5 to 6 cloves

Chana dal – 1 tbsp

Urad dal – 1 tbsp

Jeera/Cumin seeds – 2 tsp

Oil – 2 tbsp

Whole red chilly – 2 pieces (de-seeded)

Water – 1 cup

Rai/Mustard Seeds – 1 tsp

Ginger – 1 inch (chopped)

Curry Leaves – 3 -4


For Dosa batter:

1) In a large vessel soak together the rice, urad dal, methi seeds and flattened rice/poha for atleast 7 hours or overnight.

2) After 7 hours grind the soaked mixture in a mixtur jar. It will be slightly coarse. Let this batter rest and ferment for another 8-9 hours.

3) Just add some water and salt when ready to use to make the batter little loose for dosa and if making idli just add in the eno or soda bi carb.

For cheese chilly topping:

In a bowl mix together the capsicum, green chillies, coriander, red chilli powder, chilli flakes and salt. Keep the grated cheese seperately.

For tomato chutney:

In a pan take 1 tbsp oil. Add in 1 tsp jeera/cumin seeds and let it splutter. Now add in the chana dal, urad dal, whole red chillies, tomatoes, onions, garlic cloves and ginger. Add in the water and let all of this cook till the tomatoes become tender. Let it cool then grind it into a smooth paste. Take the remaining 1 tbsp oil let it become war. Add in the jeera, rai and curry leaves and let it splutter. Once done pour it over the chutney and cover the chutney.

For making the dosa:

1) Take a non stick tawa and wipe it clean. Now pour the dosa batter using a laddle and grease it from all sides using oil or ghee. Let the lower side cook on medium flame.

2) On the upper side add 1 tbsp butter and add to it some of the cheese chilly topping and spread it on the entire dosa. let the topping cook in the butter.

3) Once the lower side starts to turn brown (should be done in a minute or so) add the grated cheese all over the topping. Sprinkle some red chilli powder and garnish with coriander.

4) Serve the dosa immediately with green chutney or tomato chutney.

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Gulab Jamun cake (Mousse Filling)

Hey guys! Gulab jamun is an Indian dessert comprising of deep fried and sugar syrup soaked cottage cheese and mawa balls. This dessert is usually served as a sweet dish with lunch or as a dessert with some vanilla ice cream. I made this cake for my husband’s birthday as he loves gulab jamun. This cake is not your classic mousse cake I have done the filling of white choco mousse with thandai flavor and filled witht the delicious gulab jamuns, made with a twist, in between covered with white chocolate, giving it a marble effect. The taste is different and amazing. It is extremely yummy everyone loved it. So lets get baking…


For Sponge:

All purpose flour/Maida – 250 gms

Sugar- 100 gms

Baking Powder- 1 tsp (heaped)

Baking Soda/Soda Bi Carb- 1/2 tsp (levelled)

Milk Powder – 1/2 cup

Oil – 2 tbsp

Curd- 150 gms

Lukewarm Milk – 1/2 cup (use only if required)

Vanilla Essence- 1 tsp

Salt – a pinch

For white chocolate ganache:

White chocolate – 100 gms

Amul fresh cream – 80 gms

For White Chocolate Mousse:

White chocolate ganache – 1 cup

Thandai essence – 1 tsp

Whipped cream – 2 cups

For gulab jamun:

Marie biscuits – 30 pieces

Milk powder – 3/4 cup

Milk – 1/4 cup

Baking Soda – 1/4 tsp

Sugar – 1/4 cup

Water – 1 cup

Elaichi powder – 1/2 tsp

Vanilla essence – 1/2 tsp

For White chocolate covering:

White Chocolate – 200 gms

Fresh cream/ Dairy cream/ Amul cream – 250 gms

Neutral gel – 2 tbsp

Water – 2 tbsp

Thandai essence – 1 tsp

Colors (I have used gel color) – Red, Green, Yellow (of your choice)

Icing Cream:

Whipping cream – 300 ml

For soaking the cake:

Sugar – 2 tbsp

Water – 1 cup


For Sponge:

1) Sieve the all purpose flour/Maida, milk powder and salt together. Keep aside.

2) In a mixing bowl mix the curd and sugar till the sugar dissolves.

3) Now mix the baking powder and baking soda in the curd and cover and keep aside for 2 mins till it rises.

4) Now add the all purpose flour/Maida, milk powder and salt mixture (as made in step 1) in batches in the curd mixture and keep mixing till there are no lumps. Now add the cocoa powder and oil and mix well.

5) The batter should be of pouring consistency and not to thick. If the batter feels thick add the milk 2-3 tbsp at a time and adjust the consistency.

6) Pre-heat oven for 5 minutes at 180 degrees. Dust round cake tin using flour and pour the batter in the tin. now bake in the preheated oven for 30 minutes at 180 degrees. Take care that the batter should not be more than half of the height of the tin. The batter should be half of the tin or less then half only then it will have space to rise properly.

7) Once done check by inserting pin/toothpick in the center if it comes out clean then the sponge is ready.

For White Chocolate Ganache:

In a microwave safe bowl mix together the white chocolate and cream and microwave in batches of 30-30 seconds till the chocolate melts and there are no lumps. Do this three time till the chocolate and cream mix well. Always remember that microwave for 30 secs at a time do not rush this process or else the chocolate will burn.

For Icing:

1) In a deep vessel add all the whipping cream. Remember the whipping cream should be chilled. You can use any brand whipping cream.

2) Start whipping the cream using electric beater. Initially start with speed 1 then go to maximum speed. Beat the cream till it form hard peaks. The entire time the cream is whipped it should be chilled. If it is summer season place the vessel in which you are whipping the cream in a wider vessel containing ice cubes and maintain the chilled temperature of the cream.

3) Once whipped the cream will double in volume .

White chocolate mousse filling:

Take together the white chocolate ganache, whipped cream, thandai essence and mix it well. Do not mix the whipped cream vigorously as it will become loose. Mix gently by using a spatula.

For gulab jamun:

1) Grind the marie biscuits in a powder. Sieve the marie biscuit powder, baking soda and milk powder together and mix it.

2) Knead a tight dough using milk and keep aside. Make small balls out of this (approximately 25 balls). Make very small balls as when you dip it in the sugar syrup they will bloat. Deep fry these balls, on medium flame, in oil till golden brown.

3) In a pan take the sugar and water and let it boil on medium flame till it thickens a bit. Boil for approximately 10-15 minutes. Add the elaichi powder to this syrup.

4) After 10-15 minutes the syrup will thicken. Take it off the gas and dip the fried balls in this syrup. Cover and keep aside. The balls will soak all the syrup completely.

For white chocolate covering:

Melt together the white chocolate and cream in a microwave or double boiler. Stir it till no lumps. Add the neutral gel, water and essence to this and mix it well.

For Decoration:

1) Cut the cake horizontally in two halves.

2) Soak the lower layer with sugar syrup and add the white chocolate mousse on the lower half. Now cut the gulab jamuns as prepared above in two halves horizontally and press it in the cream. Add some more white chocolate mousse on top and sandwich by the other half of the cake. Repeat the same procedure for next layer. Cover the entire sponge from the outer side completely with whipped cream (not mousse cream).

3) Chill the cake for 2 hours in the fridge. After two hours take the cake out and place it on a stand (grill stand or siever stand, any stand with holes blow).

4) In the white chocolate covering add drops of colors as per your choice and using a toothpick or a knife just slightly mix it.Take care that the chocolate covering should be of pouring consistency. If you feel it has thickened you can microwave it again for 10 seconds.

5) Pour this white chocolate covering all over the cake until it completely covers the cake. Wipe off the lower edge once it stops dripping and set again in the fridge for 6-7 hours. Serve chilled.

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