Recipe gallery and Chef’s Tips


1. Chocolate Mousse Lava

Ingredients

For the Mousse :
Sweet curd – 200 gms.
Condensed milk – 200 gms.
Double cream – 200 gms.
Chocolate chips – 80 gms.
Chocolate Truffle – 200 gms.
Vanilla essence – few drops
Rum – 20 ml. ( optional)
Butter – 50 gms.
White butter – 50 gms.
Dark chocolate sauce – 100 gms.

Chocolate sponge – 300 gms
Double cream – 200 gms.
Icing sugar – 20 gms.
Chocolate Truffle - 200 gms.

Method

Whip the double cream till soft peaks form.
Hang the curd till all the water drains out.
Mix the curd with the condensed milk.
Melt the two types of butter and add to the mixture.
Add the vanilla essence and rum.
Gently fold in the whipped cream and add the chocolate chips.
The mixture for the mousse is ready.

Take two thin slices of chocolate sponge.
In a ring mould , place one slice of sponge.
Pour in the prepared mixture over this and keep to set in the fridge.
After some time , remove from the fridge and place the second slice of sponge over this.
Whip the cream with the icing sugar and cover the cake slice with it.
Once again , keep in the fridge to set.
Take the set dessert out from the fridge and cover with chocolate truffle.
Decorate as desired and your chocolate mousse lave is ready to be enjoyed.

Dark Chocolate sauce

Ingredients
Cocoa powder – 500 gms.
Sugar - 100 gms.
Water - 250 gms.

Method

Mix all the ingredients for the sauce together and heat over low heat until the desired sauce consistency is reached.


2. Crispy Veg. Pie with Carrot & Raisin salad

Ingredients

For the Pie:
Boiled potatoes - 300 gms.
Butter - 10 gms.
Cream - 2 tbsps.
Salt to taste

For the filling mixture :
Baby corn - 15 gms.
Golden Corn - 15 gms.
Red , yellow & green bell peppers - 30 gms.
Onions - chopped - 20 gms.
Garlic - chopped - 10 gms.
White pepper powder - 2 gms.
Red chilli powder - 2 gms.
Oregano - 1 pinch
Sugar - 1 pinch
Concasse sauce - 2 tbsps.
Masala chilli sauce - 1 tsp.
Tomato ketchup - 1 tbsp.
Oil - 1 tbsp.
Fresh parsley - chopped - ½ tsp.
Salt to taste

Crispy rice - 15 gms.
Cheese sauce - 30 gms.
Cheese - 10 gms.

Method

For the Pie :
Mash the boiled potatoes very well with the butter , cream and salt.

For the filling mixture :
Cut the baby corn into cubes.
Heat the oil and sauté the onion and garlic.
Add the chopped bell peppers , baby corn and corn.
Add the spices and the sauces to this mixture and cook fro some time till the mixture becomes a little dry.


Assembly
Fill the potato mixture into a piping bag fitted with a big nozzle.
On a baking dish , pipe a big circle of this mixture.
Fill the centre of this circle with the filling mixture.
Sprinkle crispy rice on top of the filling mixture.
Spread cheese sauce on the crispy rice, cover with grated cheese, grill for a few minutes till the cheese begins to bubble and serve hot.

Carrot & Raisin Salad

Ingredients :
Carrot - 50 gms.
Raisins - 15 gms.
Mayonnaise / White sauce - 30 gms.
Sugar syrup - few drops
White pepper powder - 1 pinch
Salt to taste

Method :

Grate the carrot and blanch.
Blanch and chop the raisins,
Mix the carrots & raisins with the sugar syrup and pepper powder and salt and serve as an accompaniment to the veg. crispy pie.