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Hunger Soul

FattySha

Triple Chocolate Mousse Cake

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Triple chocolate mousse cake

This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an chocolate sponge cake, is simply hard to resist. The chocolate mousse filling adds a cool creamy texture which complements the dense chocolate cake layer. It’s smooth, velvety, and extraordinarily decadent. This cake has loads of chocolate from top to bottom. Chocolate lovers will drool over it.

Ingredients

Chocolate Genoise (sponge cake)

  • 2 Eggs
  • 50 gm Granulated sugar
  • 50 gm All purpose flour (sifted)
  • 1 tbsp cocoa powder (sifted with flour)
  • 1 pinch Salt
  • Sugar syrup to moisten the cake

Dark chocolate mousse

  • 90 gm semi-sweet chocolate (chopped)
  • 5 gm Gelatin
  • 250 ml Heavy cream
  • 50 gm Sugar
  • 125 ml whipped cream
  • 50 gm egg yolk (around 2.5 yolk)
  • 2 tbsp cold water

Milk chocolate mousse

  • 90 gm Milk chocolate (chopped)
  • 5 gm Gelatin
  • 250 ml Heavy whipped cream
  • 50 gm Sugar
  • 125 ml Whipped cream
  • 50 gm egg yolk (around 2.5 yolk)
  • 2 tbsp cold water

White chocolate mousse

  • 90 gm White chocolate (chopped)
  • 10 gm Gelatin
  • 300 ml Heavy whipped cream
  • 50 gm Sugar
  • 125 ml Whipped cream
  • 50 gm egg yolk (around 2.5 yolk)
  • 2 tbsp cold water

Instructions

Chocolate Genoise (Simple sponge cake)

  • Preheat oven to 365°F/180°С. Line your 9-inch springform pan with some parchment paper.
  • Place the whole eggs and sugar in the mixing bowl and beat it using electric beater, continue whisking on high speed until it thickens.
  • Carefully fold in the sifted dry ingredients. Do not over mix or the batter will deflate.
  • Spread the chocolate genoise evenly over a baking tray
  • Bake in a preheated oven for about 8 minutes and let it cool completely before using.

Dark chocolate mousse

  • Melt dark chocolate on low heat over a double boiler or in the microwave
  • in a small dish soften unflavored gelatin in 2 tablespoons cool water and set aside.
  • Beat the egg yolks with sugar until fluffy white foam.
  • Place heavy cream in the pan and cook to 75°С. Then pour them into the beaten egg yolks with sugar and mix well.
  • Place the mixture back into the pan and cook until thick.
  • Place the gelatin over low heat until it dissolves and have no lumps or microwave it for 10 or 20 second till it get mixed with no lumps.
  • Add melted chocolate and gelatin in the yolk and sugar mixture. Cool the mixture to room temperature
  • Add in the whipped cream in the cool mixture and fold it nicely.
  • Sprinkle the sugar syrup on your prepared genoise and pour the chocolate mousse on your genoise (sponge cake layer) and refrigerate it for 20-25 minutes to set slightly, until you prepare the next layer of chocolate mousse.

Milk chocolate mousse

  • For the second layer of mousse repeat the same direction as above, Melt milk chocolate on low heat over a double boiler or in the microwave for 1-2 minutes.
  • In a small dish soften unflavored gelatin in 2 tablespoons cool water and set aside.
  • Beat the egg yolks with sugar until fluffy white foam.
  • Place heavy cream in the pan and cook to 75°С. Then pour them into the beaten egg yolks with sugar and mix well.
  • Place the mixture back into the pan and cook until thick.
  • Place the gelatin over low heat until it dissolve and have no lumps or microwave it for 10 or 20 second till it get mixed with no lumps.
  • Add melted chocolate and gelatin in the yolk and sugar mixture. Cool the mixture to room temperature
  • Add in the whipped cream in the cool mixture and fold it nicely.
  • Spread the milk chocolate mousse over the top of dark chocolate mousse and set back in refrigerator for 20 minutes. until u prepare the third layer of mousse.

White chocolate mousse

  • Finish with the white chocolate mousse layer following the same method (be careful while melting the white chocolate). overheat can separate it or burn your chocolate.
  • Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight).
  • Before serving, run a knife around the edge of springform pan, open the lock and lift off the springform pan ring.
  • Garnish the cake with chocolate curls or shaving if desired.
  • Store it in the fridge. This dessert can be frozen weeks and refrigerated up to 3 days.

Notes

Enjoy.!

Stuffed Chicken Tortilla

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Stuffed Chicken Tortilla

Ingredients

  • 4 piece Tortilla wraps (readymade)
  • 1/2 kg boneless Chicken breast (wash and pat it using kitchen tissue paper to dry
  • Veggies (onion,cucumber,cherry tomatoes,jalapenos,lettuce and gherkins
  • puck cheese spread to apply on tortillas
  • 1/2 tsp ginger garlic paste
  • 1/2 tbsp red chilli paste
  • 1/2 tsp vinegar/lemon
  • 1/2 tsp garam masala
  • 1/4 tsp pepper
  • 2 tbsp olive oil extra virgin

Instructions

  • Marinate chicken using ginger garlic paste, red Chili paste, vinegar, Garam Masala Black pepper and oil. Kept it aside for an hour..
  • Take a non-stick pan, transfer the marinated chicken and shallow fry till chicken is soft n tender. You can deep fry it as well. keep it aside to cool. shred it or chop it into thin slices.
  • Chop all the vegetables(onion,tomatoes,cucumber) and keep it aside.
  • Time to Fill your Tortillas:
  • Apply tortilla with cheese spread and spread pickled veggies of your choice(i have used cubed onion, cucumber, tomatoes Jalapenos, lettuce and Gherkins (soaked veggies in Vinegar and salt water for 2 hours or more to make it pickles) last but not the least shredded chicken and serve it hot.
  • I have served my tortilla in a pinwheel style and other as by giving it a Cone shape.
  • To get a cone shape you need to bake your tortilla by giving it a cone shape for 5 to 6 mins in 180° temp.

Notes

Enjoy your tortillas.

Sheera (kesari bath)

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Sheera (kesari bath)

A wonderful dessert that can be prepared in few minutes.it does not require much time and ingredients. This dish is traditional yet modern in its simplicity, making it a sheer delight.

Ingredients

  • 1 cup Semolina
  • 2 cup Milk
  • 2 egg Eggs (optional)
  • 3 strand Saffron
  • .25 tbsp Green cardamom powder
  • 1 cup Sugar (add more as per taste)
  • 2 tbsp Almonds chopped
  • 2 tbsp Cashews chopped
  • 2 tbsp Pistachios chopped
  • 1 tbsp Ghee

Instructions

  • Heat ghee in a non-stick pan. Add semolina and roast on low heat till fragrant. Roast nuts in other pan n keep aside.. beat two eggs in bowl n lees aside
  • Meanwhile, Heat milk in another non-stick pan till it’s start to boil switch off the flame..add in beaten eggs give a nice mix. followed by next step
  • Add egg and milk mixture, saffron and cardamom powder to semolina, mix, cover and cook on low heat for 5 minutes
  • Add sugar, mix, cover and cook till it melts. Switch off heat, add roasted almonds, pistachios and cashew nuts and mix well. Add 1 tbsp of ghee to get a nice fragrance.
  • Serve hot garnished with cashews, almonds and pistachios.

Refreshing Fruity Tortilla

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Refreshing Fruity Tortilla

Course: Dessert
Author: FattySha

Ingredients

  • Fruits of your choice
  • 1/4 cup Dragon fruit
  • 1/4 cup Kiwi
  • 1/4 cup Strawberries
  • 2 Banana
  • 1/4 cup Australian orange
  • 4 piece Tortilla wrap (ready made)
  • 400 ml Greek Yogurt / flavored Yogurt (here i have used mango flavor,blueberries and plain)
  • Butter Salted / Unsalted (to apply on tortillas)

Instructions

  • Heat a non-stick, fry tortilla applying butter on each side or you can bake it in oven for couple of minutes.
  • Cut it into desire shape if you have a kid at home for quick attraction and easy grab
  • Stuffed Tortilla with Greek Yogurt and serve it by adding fruits of your choice..

Jumbo Fried Prawns

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Jumbo Fried prawns

Course: Appetizer, Side Dish
Author: FattySha

Ingredients

  • 500 gm Jumbo prawns (Cleaned, Peeled and deveined)
  • 1/2 tsp Red chili paste
  • 1/4 tsp Ginger garlic paste
  • 1 pinch Salt
  • 1 pinch pepper (or taste)
  • 1/4 tsp Vinegar
  • ¼ tbsp Garam masala ¼ tbsp
  • 1 Lime juice of 1 lime plus lemon wedges to serve with fried prawns
  • 2 tbsp Oil / ghee
  • 8 curry leaves

Instructions

  • Clean the prawns wash it thoroughly, deveined and pat it to dry.
  • Marinate it using all above the ingredients and keep it aside for half n hour.
  • Take a non-stick pan, add in oil and curry leaves n finally saute your marinated prawns for 3 minutes each side or till it get cooked nicely. Can cook for some more time to get crisps fried prawns. Enjoy it as an appetizer or side dish with rice or roti.

Fusion Dates Flan

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Fusion Dates Flan

This is a quick and easy baked flan recipe that is prepared in the blender. It’s great served cold and has a creamy texture like custard. Slice the flan and spoon a little of the melted sugar onto the top of the slice. A slice of cool creamy custard is a satisfying but not-too-heavy ending to any meal. Here, I have done with fusion on the classic flan by adding a dose of Ajwa dates.
Course: Dessert
Author: FattySha

Ingredients

  • 150 gm Dates (Ajwa dates)
  • 1/2 cup Sugar (or less)
  • 500 ml Whole Milk
  • 1 tin Sweetened condensed milk
  • 5 Egg
  • 1.5 tbsp Vanilla essence
  • pinch Salt

Instructions

  • Preheat oven to 350 degree (175 Degree C)
  • In a heavy saucepan heat sugar. Cook and stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour the caramelized sugar into an ungreased round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
  • In medium saucepan, heat milk, and soak the dates until it soften.
  • Pour the dates mixture, sweetened condensed milk, eggs, vanilla extract, salt blend on high for two to three minutes. Pour mixture into cold caramelized sugar-coated baking or souffle dish.
  • Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch.
  • Bake it in preheated oven for 50-60 minutes or until center is just set. Let the flan cool for half n hour for about 30 minutes than chill it in refrigerator for 3-4 hours or until it’s thoroughly chilled. 
  • To unmold and serve, run a sharp knife around the edge of pan to release the flan, flip over onto a serving dish. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving. Yield: 8-10 servings.

Colorful mixed fruit and veggie salad

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Colorful mixed fruit and veggie salad

Course: Salad, Side Dish
Author: FattySha

Ingredients

  • 1 cup Baby salad leaves arugula, spinach, oak lettuce
  • 1 cup Strawberry 1 cup
  • 3 Bananas
  • 2 Apple
  • 1/2 cup green/black grapes seedless ½ cup each
  • 4 slice Pineapple
  • 1 deseeded Pomegranate
  • 2 chopped English Cucumber

For salad dressing

  • 2 Lime juice
  • 1 pinch Salt (optional for taste)
  • 1 pinch pepper

Instructions

  • Wash everything and chop all the fruits and vegetable into bite sized chunks and place in a salad bowl.
  • Take a bowl add vegetables fruits and salad leaves. Whisk the salad dressing properly and give a nice mix. keep it in refrigerator for 1 hour to chill ..Enjoy the refreshing salad as side dish or as a lunch.

Chicken Wraps

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Chicken wraps

Course: Appetizer, Breakfast, Snack
Servings: 1 people
Calories: 581kcal
Author: FattySha

Ingredients

  • 1 wraps Tortilla
  • 400 gm Boneless chicken gm
  • 1/4 tbsp Ginger garlic powder ¼ tsp
  • 1 Pinch Salt (optional for taste)
  • 1/4 tbsp Pepper
  • 1/4 tbsp Chili powder
  • 1 Lemon juice
  • 1 Egg
  • 1/2 cup Bread Crumbs/crushed cornflakes to coat chicken fillets
  • Oil to fry
  • Mayonnaise / Cheese spread to apply on tortilla

Optional veggies for the wraps:

  • 2 sliced English Cucumber
  • 5 sliced pieces Pickled pineapples
  • 5 chopped pieces Sun Dried tomatoes optional
  • 1/2 cup chopped Cherry tomatoes ½ cup chopped
  • Handful of lettuces/spinach chopped
  • 2 tbsp chopped Jalapenos chopped

Instructions

  • Wash boneless chicken n drain it thoroughly. Chop it as per your choice.thinly sliced or chop like fingers.
  • Marinate it using garlic powder ginger powder salt pepper chili powder and lemon.keep it aside for 1 hour.
  • Beat an egg and dip each chicken fillets and coat it in breadcrumbs and keep it refrigerated until oil gets heated.remove chicken from refrigerator and shallow Fry it .
  • Time to wrap it..take a tortilla and apply cheese spread.arrange your veggies,chicken fillet and wrap it..you can cover it in baking sheet or wrap paper to keep the tortilla wrap soft and nice.
  • Enjoy it with a sip of coffee/tea.