Mango Cho. Mousse Cake

Rushing back home to get these done for a birthday boy as promised. Things that always done in a rush would never be perfect especially from my hand. I didn't made it nicely and it's definitely not looking good which you could see the edges didn't nicely ummold, so I cover around the edges with a piece of transparent cakes wrapping paper. I was quite disappointed at first, however the taste make me feel better. The mango and chocolate mousse give a special taste which had balance up the sweetness. It's somehow quite refreshing! Anyway, I hope the boy will like it. I make it in a 16cm round mould and two of 5cm chef rings, so the two leave it for me and my other half :P

P/S: If you like the recipe please let me know and give me some time to post it up here ok. Cheers!

Recipe extracted from 不用模型做点心

Recipe for the chocolate sponge (35cm x 35cm): 5 whole large eggs / 125g sugar / 1g salt / 100g plain flour / 2g baking soda / 15ml oil / 50ml milk /20g cocoa powder

1. Mix the oil, milk and cocoa powder until a smooth thick paste.
2. Whip the eggs and gradually add in sugar. Whip until very light pale yellow color.
3. Fold in shifted plain flour and baking soda. Do this gently.
4. Fold in cocoa paste (1) until well combine. Pour into a baking pan lined with baking paper. Bake at 200'C preheated oven for 15 minutes.
5. Remove the cake together with the baking paper onto a wire rack to cool down.

Recipe for the chocolate mousse: 20g egg yolks / 30g sugar / 80ml melted butter / 150g dark chocolate (melted) / 250ml whipped cream

1. Whisk the egg yolk and sugar on a double boiler until pale in color and thicken. Mix in the melted butter.
2. Add the melted dark chocolate to the egg yolk mixture, mix until well combine.
3. Fold in the whipped cream into the chocolate mixture.

Recipe for the mango mousse: 200ml mango puree / 70g sugar / 20ml lemon juice / 3 pieces gelatines / 300ml whipped cream

1. Put the gelatines into a bowl of cold water. Wait until it soften.
2. In another sauce pan, warm the mango puree and sugar until the sugar dissolved.
3. Drain the gelatines and add into the warm mango puree.
4. Wait until the mango puree slightly cool down, fold in the whipped cream.

To assemble the cake:

1. Cut out two pieces of chocolate sponge. Place one at the bottom of a cake mould or chef ring then fill in the chocolate mousse.
2. Add another layer of chocolate sponge on top of the mousse then add the mango mousse.
3. Refrigerate for at least 3 hours before unmold the cake.

THANDU KEERAI MASHIAL - MASHED AMARANTHUS

THANDU KEERAI MASHIAL - MASHED AMARANTHUS

The backyards of the village houses in South India are abundant store houses of varieties of greens. Houses in cities which are blessed with small gardens are also adorned with at least a small ‘ keerai pathi’ (Greens patch). Anything in abundance tends to lose its value. And sadly, although ‘keerai’ is used quite frequently in the day to day cooking, a keerai meal for a guest is usually looked down upon!

The nutritional and therapeutic value of the various keerais which grow luxuriantly on their own is astounding. Introducing a variety of greens to the children other than their favourite 'palak paneer' dish will ensure them an all round healthy development. Amaranthus or Thandu Keerai Mashial is one of my favourite greens dish.

This dish reminds me of a story which my maternal grand father had narrated a long long time ago. Grand father loved to tell stories and we loved to listen to him because he made it a very exciting, interesting and humorous experience for us. His animated style of narration, his timing and his punch lines made us sit glued in front of him for hours together except at times when we held our stomachs and rolled on the floor with uncontrollable laughter!

Here goes the story about a man who hated keerai, that grandfather used to almost act out for us! The short tempered man lost his temper, when wife served him keerai. He ground his teeth, ranted and fumed and trashed the keerai dish spilling it all over the floor and the wall. It so happened that he licked a bit of the keerai which had also splashed over his lips. No sooner did he taste the keerai, he knew he’d thrown away a good dish. However, he needed to save his ego and so …he bellowed at his wife yet again, “SUVATRU KEERAIYE VAZHI PODU DEE VETKAMKETTAVALAE!” Meaning “SCOOP UP THE GREENS FROM THE WALL AND SERVE, YOU SHAMELESS WOMAN”. He had to cover up his own shamelessness by calling her shameless!

If only we could all put away our prejudices and tried to take a wider view of (not just the dishes) all that matters, what a great experience that would be!

There is another story which my grandfather had narrated about Tenali Rama, The proud King and Keerai Thandu. While the storyline is very funny, my husband thinks it’s not suitable for a food blog!! My grand children always roll on the floor laughing, when I narrate it to them!


INGREDIENTS:
Thandu keerai ( Amaranthus) – 1 big bundle.
Tur dal (Red gram or Split pigeon peas) – 1 cup
Turmeric powder – 1 pinch
Ground nuts soaked in hot water for 15 minutes - ¼ cup (Optional)
Salt – ½ tsp
Mustard seeds – ¼ tsp
Split black gram – 1 tsp
Asafoetida – 1 pinch
Cumin seeds – ½ tsp
Oil – 1 ½ tsp

METHOD:
1. Pressure cook dal with 3 cups of water and turmeric powder to a mushy consistency and keep aside.
2. Cut off the roots, wash the keerai well and chop it. The stem can also be chopped along with the leaves provided it is tender. This is the tastiest part of the vegetable, and provides a good texture as well. If however, the stem is too fibrous its best to discard it.
3. Heat 1/4 cup of water (just enough to cook the greens) in a heavy bottomed pan and add asafoetida and cumin seeds.
4. Add the thoroughly washed and chopped keerai to it.
5. Cover and cook until the keerai and its stem become tender.
6. Lightly mash with the back of the ladle and add the cooked dal.
7. Add salt.
8. Blend well and add the pre soaked ground nuts (optional) and cook for a few more minutes.
9. The mashial should be thick. (If it becomes watery add a paste made of 1 tsp of rice flour and water and blend into the keerai.)
10. Heat oil and season with mustard seeds and black gram dal.

Thandu keerai mashial has a unique flavour and it is a tasty healthy dish. My children who are not all that fond of keerai, lap it up when ground nuts are added to it!

Summer snacking

Susan Pachikara (COPYRIGHT 2009)

Americans get a fourth of their daily calories from snacks. To help guard against diet-related illnesses, consider munching on nutrient rich fruits and vegetables. Vine-ripened grape tomatoes are a delicious choice this time of year. Easy to eat and full of immune boosting vitamin C, they marry well with fresh herbs. For a cool, tangy treat, try pairing them with a serving of basil chive dip.

BASIL CHIVE DIP

2009 Cardamom Kitchen LLC All Rights Reserved

Serves 8

TIP:

- Herbs provide flavor with minimal calories - a gift to anyone watching their weight. In this recipe, chives round out the flavor of sweet basil (a mix of cloves, mint, and cinnamon) with a taste of mild onions.

- Storing tomatoes in the refrigerator compromises their flavor and texture. Keep them on the kitchen counter instead, out of the sun.

INGREDIENTS

5 ounces Neufchatel cheese (room temperature)

1/3 cup light sour cream

1/2 teaspoon garlic powder

1/3 cup sweet basil, finely chopped

3 tablespoons chives, finely chopped

Freshly ground black pepper

INSTRUCTIONS

Blend together Neufchatel cheese and sour cream.

Mix in garlic powder, sweet basil, and chives.

Season with pepper.

Serve with grape tomatoes or other vegetables.

Susan Pachikara (COPYRIGHT 2009)

Sweet basil has delicate green leaves. To chop them, gather the leaves in a tight mound and rock a sharp knife over it. Then, hold the knife perpendicular to the original position and rock it over the leaves in the opposite direction.

Basil loses it flavor when subjected to heat. Add it toward the end of a recipe when cooking.

Susan Pachikara (COPYRIGHT 2009)

Chives produce pale purple flowers in the spring and reed like leaves all summer long. The blossoms impart an intense onion flavor so use them sparingly. Discard the tough stems.

Susan Pachikara (COPYRIGHT 2009)

Like basil, the flavor of chives fades when heated. So throw them in at the end of your recipe. Or use them raw. As a mild member of the onion family, they add flavor to salads and Deviled eggs.