Eggless White Chocolate Mousse

Ingredients :

White Chocolate (chopped): ½ cup

Whipped Cream : ½ cup + ⅟ ₃ cup

Heat ⅟ ₃ cup cream and chocolate together in a pan, over low heat. Stir until the chocolate has melted and the mixture is completely smooth. Keep it aside and allow it to cool completely.

Whip the ½ cup of cream until it attains stiff peak consistency. Then, fold it into the cooled chocolate mixture. The mixture should be completely smooth and creamy. Transfer it into a bowl or small serving glasses. Cover and chill it for 2 hours.

Beef Stew

Ingredients:

• Beef : 1 kg
• Potato : 1 big
• Carrot : 1 big
• Onion : 3 big
• Ginger : 1.5 Tbsp
• Green Chilly : 6 to 8
• Crushed Pepper : 2 Tsp
• Cardamom : 3
• Cloves : 3
• Cinnamon : 1 big piece
• Semi-thick Coconut Milk : 2 cup
• Thick Coconut Milk : 1 1/4 cup
• All Purpose Flour (Maida) : 2 Tsp
• Curry Leaves : few
• Salt : as required
• Coconut Oil : as required

Clean and cut the beef into small pieces. Then, cook it with salt, few curry leaves, crushed pepper and rest of the whole spices till it turns soft. Keep it aside. Cut the potato and carrot into small cubes and boil it. Heat coconut oil in a kadai or in a non-stick pan and saute the cubed onion, slitted chilly and curry leaves. When it becomes translucent, add the cooked beef, boiled vegetables, semi-thick coconut milk and required amount of salt into it and boil it in medium flame for few minutes. On another pan, saute 2 tsp of All Purpose Flour in coconut oil for a few minutes. Then, add a little water into it and make it into a paste.  Pour the thick coconut milk and flour paste and combine it with the beef. When the stew starts to thickens, remove it from fire. 

Serve it hot with appam, idiyappam or bread.

Chicken Pakoda

Ingredients:

• Chicken : 250 gms (small pieces)
• Onion (sliced) : 1 med
• Green Chilly : 1 thinly sliced
• Chopped Ginger : 2 Tsp
• Coriander Leaves : 2 Tbsp (chopped)
• Curry Leaves : few (chopped)
• Besan Flour :1/2 to 3/4 cup
• Rice Flour : 2 Tbsp
• Chilly Powder : 2 Tsp
• Turmeric Powder : 1/2 Tsp
• Hing : a pinch
• Salt : as required
• Water : as required
• Oil : as required

Combine all the ingredients, except chicken pieces and oil, into a thick mixture by adding required amount of water. Then, add the chicken pieces into it and mix well. Keep it aside for a few minutes. Then, fry it in oil and serve it with hot coffee. 

Pork Vindaloo

Ingredients:

• Pork : 1/2 kg
• Thinly sliced onion : 2 med
• Thinly sliced tomato : 2 small
• Sliced garlic : 1 Tbsp
• Sliced ginger : 1 Tbsp
• Vinegar : 2 Tbsp
• Sugar : 1/2 Tsp
• Salt : as required
• Oil : 3 Tbsp

For Masala :

• Kashmiri chilly powder : 1.5 Tbsp
• Garam Masala : 1 Tsp
• Ginger : 1 small piece
• Mustard seeds : 1/2 Tsp
• Fenugreek seeds : 1/4 Tsp
• Turmeric powder : 1/4 Tsp
• Vinegar : 1 Tbsp

Grind all the ingredients into a fine paste.

Heat oil in a pressure cooker, put onion and saute it. When it turns brown, add tomatoes and cook till oil starts to separate. Add the grounded paste into it and roast it well. When it is void of its' raw smell, put the pork pieces and mix it with the roasted masala. Put the sliced ginger, garlic, half cup water and required amount of salt into it. Cook it in medium flame for 30 mins. When it is fully cooked and the gravy turns thick, remove it from fire and add half tsp of sugar. 

This dish increases in taste as it ages. So, it would be good to prepare it couple of days before use.