Passion Fruit Mousse (Eggless)

 

I have some passion fruit pulp in my freezer that my Appa gave me on my last vacation in 2019… that was the last batch of passion fruit pulp which he gave me before he passed away… I just kept it in the freezer, untouched all this while, and recently when I missed him a lot, I took it out and made this passion fruit mousse… I still have one huge bottle in the freezer, that I am keeping like a treasure, to use occasionally when I miss him terribly…

This passion fruit mousse is easy to make… you just need a blender or hand mixy… no cooking involved, and it is eggless too… Passion fruit pulp can be added according to taste… 1 cup of the pulp to the mousse will give you a very mild taste of passion fruit. I like the passion fruits tangy flavour a lot, so I ended up adding 1 ⅔ cup of pulp. If you are adding only one cup of pulp you can omit sugar. This mousse has a very creamy consistency. I suggest you set the mousse in individual glasses or ramekins instead of one bowl…

I have tried to take a video while making the mousse and I am attaching the YouTube video with this recipe… since I am not an expert in taking videos there are lot of flaws in it and I am trying hard to improve… I hope it will be helpful to some of you 😊

  

Passion Fruit Mousse

(Recipe adapted from here)

Ingredients

For the mousse:

Sweetened Condensed Milk - 1 can (397g)

Heavy cream / whipping cream (cold) - 1 ⅓ cups (290g)

Passion fruit pulp – 1 to 1 ⅔ cup (according to taste)

Gelatin -1 tsp (If you are planning to set the mousse in one large bowl use 2 tsp of gelatin)

Sugar -  ¼ cup (optional, add less or omit if it is sweet enough with the condensed milk)

Water - 3 tbsp

For the Topping:

Pulp of 3 fresh passion fruits, with seeds (about ⅔ cup)

Sugar -  ¼ cup

Method:

• To make Passion fruit pulp, blend the pulp with ¼ cup water for a few minutes and strain through a fine mesh sieve.
• Dissolve gelatin in 3 tbsp water in a small bowl and let it swell for 5 minutes. Microwave the mix for 30 seconds. Cool slightly before using.
• Combine the heavy cream, sweetened condensed milk, passion fruit pulp, sugar, and melted gelatin in the blender. Blend for 5 minutes.
• Transfer the mousse to individual glasses or ramekins or to a large serving tray. Refrigerate for at least 3 hours to set.
• Top with the passion fruit sauce and serve. 

To make the topping:

• Combine the fresh passion fruit pulp with seeds and the sugar in a saucepan.
• Bring to a boil over medium heat. Cook for two more minutes, until it thickens slightly.
• Let it cool to room temperature and serve with mousse.

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Homemade Garlic Naan

I have been making Naan a lot these days, ever since I tried Coriander and Garlic Naan.... This is the most perfect soft and fluffy Naan recipe I have tried so far and it’s eggless too :)..... My son loves it and he even happily takes it to school for lunch.... The best thing is it will remain soft for hours after making..... This time I didn’t add coriander but increased the amount of garlic to make Garlic Naan.

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Indari (Indri) Appam / Pesaha (Passover) Appam with Step by Step Pictures and Video

Indari Appam or Pesaha Appam is unleavened bread made on Holy Thursday (Maundy Thursday) among the Jacobites and Catholics in Kerala. During my childhood, my mom used to make Indari Appam and Kurukku every year and I also follow that tradition. In Kerala Indari Appam is made on banana leaf, since I don’t get banana leaf here I used aluminum foil.... This is the traditional method for making Indari Appam in the Knanaya Jacobite Community.

Indari (Indri) Appam / Pesaha (Passover) Appam

ഇണ്ടറി അപ്പവും കുറുക്കും I പെസഹാ അപ്പവും പാലും

(Makes around 20-22 Indari Appams)

Ingredients:

Roasted Rice flour-4 cups
Urad dal- 1 cup
Coconut-2 nos or (almost 4 cups of grated coconut)
Jeerakom/Cumin seeds-11/2 tsp
Garlic-4 cloves
Small Onion - 4 (optional)  
Salt to taste

Method:

• Soak urad dal for two hours.
• Drain and grind to a smooth paste together with coconut, garlic, cumin seeds and salt, adding very little water.
• Mix this ground paste with rice flour and make soft and smooth dough.
• Do not allow this mix to ferment. Take small balls from the dough and flatten each ball on a piece of banana leaf with finger tips. Dip finger in water in between.
• Fold and steam the appams in Appanchembu (steamer) or in pressure cooker without keeping the weight, filled with enough water for 30 minutes or until appam is cooked throughly.

Kurukku
Ingredients:
Rice flour-1 tbsp
Jaggery-250gm (melt jaggery with little water and strain the syrup)
Coconut milk -2 ½ cups
Roasted Cumin powder~ to taste
Cardamom powder~To taste
Method:

• Mix rice flour with melted jaggery syrup and coconut milk.
• Cook this mix stirring continuously to a medium thick porridge.
• Flavor with roasted cumin and cardamom powder and remove from heat.
• Serve with hot Indari Appam.

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Indari (Indri) Appam / Pesaha (Passover) Appam with Step by Step Pictures and Video

Indari Appam or Pesaha Appam is unleavened bread made on Holy Thursday (Maundy Thursday) among the Jacobites and Catholics in Kerala. During my childhood days, my mom used to make Indari Appam and Kurukku every year and I also follow that tradition. Since this is the first Pesaha after my father in law’s demise, we are not supposed to make Indari Appam this year. These are the pictures of the Indari Appam I made last year and the traditional method for making Indari Appam in Knanaya Jacobite Community is explained below.

Indari Appam / Pesaha (Passover) Appam

ഇണ്ടറി അപ്പവും കുറുക്കും I പെസഹാ അപ്പവും പാലും
(Makes around 20-22 Indari Appams)

Ingredients:
Roasted Rice flour-4 cups
Urad dal- 1 cup
Coconut-2 nos or (almost 4 cups of grated coconut)
Jeerakom/Cumin seeds-11/2 tsp
Garlic-4 cloves

Small Onion - 4 (optional)
Salt to taste

Method:

• Soak urad dal for two hours. Drain and grind to a smooth paste together with coconut, garlic, cumin seeds and salt, adding very little water. Mix this ground paste with rice flour and make soft and smooth dough. Do not allow this mix to ferment. Take small balls from the dough and flatten each ball on a piece of banana leaf with finger tips. Dip finger in water in between. Fold and steam the appams in Appanchembu (steamer) or in pressure cooker without keeping the weight, filled with enough water for 20-25 minutes.

Kurukku
Ingredients:
Rice flour-1 tbsp
Jaggery-250gm (melt jaggery with little water and strain the syrup)
Coconut milk -2 ½ cups
Roasted Cumin powder
Cardamom powder
Method:

• Mix rice flour with melted jaggery syrup and coconut milk. Cook this mix stirring continuously to a medium thick porridge. Flavor with roasted cumin and cardamom powder and remove from heat. Serve with hot Indari Appam.

I wish a blessed Passover to all my readers and friends!

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Kerala Fish Molee Recipe / Fish Molee/ Fish Cooked in Mildly Spiced Coconut Milk

In memory of my Mother……
"There never was a woman like her. She was gentle as a dove and brave as a lioness... The memory of my mother and her teachings were, after all, the only capital I had to start life with, and on that capital I have made my way."
~ Andrew Jackson

Today is my mom's birthday and this post is dedicated to her memory.... even if her body is not amidst us.... her soul will always be there to guide and help us overcome all life's difficulties...... she was a great mother and an even greater human being and she always wanted her kids to follow in her footsteps, to be gentle and compassionate, kind and loving, patient and forgiving and all that my brother and I are today we owe to our mom..... Today I am sharing with you the recipe for Fish Molee the way my mom used to make and appreciated by many..... hope all of you will try this in your kitchen....

Fish Molee / Fish Moli ~ Fish Cooked in Mildly Spiced Coconut Milk
Ingredients:
Fish -1kg
Onion-4 medium, sliced thinly
Green chilly-12nos, slit
Ginger-2pieces chopped
Garlic-1 pod, chopped
Cloves-6 nos
Cinnamon-1" piece 2 nos
Cardamom- 6 nos
Black pepper-6-8 nos
Tomato-4 nos, cut in round shape, thinly
Coconut milk from 1 coconut (thick and thin milk separately)
Turmeric & salt to taste
Cashew nuts- 15 nos ground to a fine paste( you can omit this by replacing 1 tbsp maida)

Method:

• Heat oil, splutter mustard, then add pepper, cardamom, cloves, cinnamon and fry.
• Add onion, ginger, garlic, green chilly and sauté till transparent. (Also you can add some thinly sliced carrots and some macaroni while sautéing.)
• Add turmeric & 1 tbsp maida if not adding ground cashew nuts.
• Add second and third extracts of coconut milk and when it starts boiling add fish pieces, and simmer on medium heat.
• When it about to get ready add tomato pieces, and some of thick coconut milk and cashew nut paste. Simmer and when the gravy thickens turn off heat.
• Serve hot with Palappam, Vellayappam, Bread rolls or Chapathi.

I haven’t updated this humble place of mine for a couple of months.....was away for vacation and lazy after returning also busy with a pre-schooler and no helper at home.... I am thankful to all my readers who inquired about my absence from blogsphere and encouraged me to come back.....also a big thanks to all who commented on my previous posts even though I sometimes fail to return your visit....I promise I will definitely try to find time to visit you all.... I wish all my readers and their loved ones A Very Happy Diwali!!!

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