Jolly Homemade Recipes

Eggless strawberry mousse recipe with step by step images - It's a very easy and quick dessert recipe. Serve this eggless strawberry mousse as a dessert after meals or you can have it anytime. It's so good & yummy.

This is eggless mousse recipe and I am sure you and your family will loved it. Strawberries are in season and I loved strawberries and used in quite number of recipes.

I made this recipe using balloon whisk, because I don't have electric beater, balloon whisk will take lot of time to convert fresh cream into whipping cream. If you have electric beater use it or otherwise you can made in a grinder too.

Presenting 16th successful FoodieMonday Bloghop theme party..and the theme is "Eggless Mousse". So I am presenting my favourite mousse i.e **Eggless Strawberry Mousse Recipe**.

Serve this eggless strawberry mousse as a dessert after meals or you can have it anytime. It's so good & yummy.

This is a very easy no cook versions, I referred few recipes in google and got an idea, then made it.

Sweet tangy mousse made with only 3 ingredients. There are two main ingredients which are strawberry and whipped cream.

I love strawberries in desserts...This creamy dessert is very easy to make and liked by all generation.

You can make end number of quick dessert like
Coconut Ladoo
French Pancake
Chocolate Fudge Recipe
Punjabi Rice Phirni Recipe
and many more deserts......

Let's start making of quick strawberry mousse recipe with step by step photos.

Ingredients :

Amul Fresh Cream - 1/2 cup(100 gms) [ I used Amul 25%-35% Fat Cream]
Strawberries - 6 whole
Powdered Sugar - 1-2 tbsp (Adjust sugar as per the tanginess of the fruit) + 1 tbsp (adding in cream)
Vanilla essence - 1/4 tsp (optional)

Preparation Method:

1. First chill the cream for at least 2 hours as the cream has to be very cold for whipping.

Start whisk the cold cream transforms to fluffy peaks faster, so make sure to thoroughly chill the cream and any instruments involved including the bowl container it'll be whipped in and the tool(like mixer-grinder, hand-blander, fork, or balloon whisk which I used) you'll use to incorporate air.

2. Put it into a bowl and start to whip till soft peaks form as shown giving ice bath in down the whipping cream bowl. Wait to add flavorings until the cream has been whipped to the desired thickness.

3. Sweeten it to taste with a tbsp of powdered sugar (or leave it unsweetened). Add a 1/4 tsp of vanilla essence into the cream for flavor. Whisk it little bit..This is the right stage, don't whip it more, then it will end up in butter.

4. Rinse strawberries well, trim off the leaf part. Add them to a blender or grinder along with sugar. I added about 2 tbsp of sugar, but the amount of sugar to be added depends upon the sweetness of the strawberries.

5. Blend to a smooth puree without any strawberry chunks.

6. Pour a large tbsp of the puree in shot glasses or bowls. I added the puree in 2 glasses.

7. Then add the strawberry puree into the mousse and fold it with soft hands.

8. Pour mousse onto the top of puree and refrigerate it at least for an hour to set.

8. Serve chilled and garnish with chopped strawberries.

My Notes:

* I just set it for 30mins and then clicked the pictures, if you set it for an hour or more the texture would be slightly thick.

* Let it to set atleast for an hour and then dig in.

Pin IT Later for future use

Happy Cooking & Enjoy !!

Today, 26th Nov'2015 - As we are celebrating "Happy National Cake Day" and "Thanksgiving day" too !! National cake day is a way to celebrate cake, a classic dessert we all love.

I’m thinking of making pies on thanksgiving day and maybe turkey, stuffing, and blueberry sauce too. Let’s not forget about cake though!

Cake is a classic dessert and seeing as you can make them as simple or as creative as you want, they’re perfect for any occasion.

Both the days, coming on the same date..so its double maza for me and my family..we love homemade cakes..Keep Calm and Eat the Cakes and Celebrate both the days !!

Image credit : google images

Take this day to bake a traditional cake you love or try a new cake recipe like those I’ve mentioned here. Either way, celebrate National Cake Day by baking a delicious cake and sharing it with those you love.
This year you could add a seasonal cake to join your other Thanksgiving desserts.

Take a look at these fall-flavored cakes:

1. Chocolate Cake

Moist, delicious chocolate cake is perfect for any celebration. A simple and easy recipe of Chocolate Cake.

Chocolate Cake

2. Vegan Whole Wheat Jaggery Cake

Jaggery cake is a well risen cake and best thing about this cake is made with very simple ingredients, which is easily available at home.

Jaggery Cake

3. Orange Chiffon Cake

Orange chiffon cake has the flavors of oranges and lemon. This is very moist cake...melting in a mouth yummy...delicious this one word is coming after having a bite of this cake.

Orange Chiffon Cake

4. Rainbow Swirl Cake

The appearance is satisfying and flavors too are rich, moist and yummy. There's just something so appealing when you cut off a slice of a Rainbow Swirl Cake.

Rainbow Swirl Cake

5. Whole Wheat Eggless Chocolate Cake

Chocolate cake is perhaps, the most common cake recipes. A simple and easy recipe of eggless "Whole Wheat Chocolate Cake". The texture of the cake is soft and moist.

Whole Wheat Chocolate Cake

6. Chocolate Biscuit Cake

Easy and quick dessert for kids and young generation too. This is so simple to make and taste delectable. This is too light and yummy-2 soft spongy Chocolate Biscuit Cake.

Biscuit Cake

7. Vanilla-Chocolate Swirled Marble Cake

Marble Cake get its name for contrasting colors of light vanilla cake & swirled with rich chocolate ribbons.

Marble Cake

Whether you prefer vanilla, chocolate, jaggery, or even the orange chiffon variety, grab a slice of your favorite cake to celebrate this delicious day!
"Happy National Cake Day"

Happy Cooking and Enjoy !!

Creamy Tomato Soup recipe with step by step photos - There is nothing in the world that tastes as good a fresh homemade tomato soup. Once you taste it you'll never want to eat the outside home variety again ever.

This is an easy and delicious recipe of homemade tomato soup without any preservatives.

Today Presenting 15th successful #FoodieMonday #Bloghop theme party..and the theme is "Soup". So I am presenting my and my mother favourite soup i.e **Creamy Tomato Soup Recipe**.

This is my mom's recipe, she prepare for us(family members) during winter times. As we know, in North-India the temperature is always down during winter time by 6 degree or 8 degree, so my Mom prepared for us on dinner time as a starter.

So my today's blog post is dedicated to "My Mom". She is my inspiration and my cook guru. I know this is very easy recipe but few times in your life which is attached with food also, and tomato soup is one of them :) :)

My husband also a big fan of tomato soup, more than the soup, he likes the bread croutons :D This is deep-fried bread croutons, if you don't want fried one you can roasted the bread in oven or tawa and cut it into slices.

Here in Bangalore, its raining, breezing and cold from last 12-13 days, continuously so the temp goes down. Daily-2 want something hot bowl of dish to warm up. So soup is the perfect dish for these days.

I have tasted tomato soup in many places in restaurant or as well as in street food. Sometimes street food soup beat the taste of restaurant soup recipes because in restaurant the soup consistency is very thin like in watery form but I like soup in a thick consistency.

If you are looking for more tomato recipes then do check Italian tomato pasta sauce, fusilli pasta in tomato sauce , vegetable shell pasta in tomato sauce coconut tomato chutney, Tamatar-Pyaz ki Sabzi and many more...

Soup can be made in a variety of ways, I am sharing my mom's recipe of Tomato soup.

Let's start making this easy and quick recipe of creamy tomato soup with simple step-by-step process.

Ingredients :

Medium to large Ripe tomatoes - 3-2 nos
Garlic cloves/lahsun - 2-3 nos
Bay leaf/tej patta - 1
Butter -1 or 1.5 tbsp
Water - 1 cup
Fresh cream - 1 tbsp (If you don't you can use 1 tbsp white butter)
Sugar - 1/2 tbsp or as required
Brown bread/ whole wheat or white bread - 1 or 2 slices (i took 2)
Freshly crushed or powdered black pepper as required
Salt to taste
Oil for deep-fried bread croutons
Parsley/coriander Leaves

For Corn Starch

Corn flour = 1 tsp mixed in a 2 tbsp water [it's optional part, my mom didn't used it but I have used it]

Preparation Method :

1. First rinse 3 medium to large tomatoes and keep aside. In a saucepan or pot take enough water so that the tomatoes can get immersed. Add about 1 tsp salt to the water and bring the water to a rolling boil.

2. Combine the tomatoes with 1 cup of water in a pan, add the bay-leaf and peeled garlic, mix well and cook on a medium flame for 15 o 20 min minutes, while stirring occasionally.

3. Drain the tomatoes and let them become warm or cool down. Due to the blanching process, the tomato peel shrinks and can be easily removed and remove the bay-leaf.

4. Side by side - Make a smooth paste of 1 tsp cornflour with 2 tbsp water.

5. Directly chop the tomatoes and garlic above the blender jar so that the juices drop directly inside the blender jar, blend the tomatoes to a smooth puree.

and strain it using a strainer.

6. Heat the butter in a deep non-stick pan, add above bay leaf and saute for 5-6 seconds.

7. Add the prepared tomato mixture.

8. Stir and then add 1 cup water, salt and pepper (as per your taste).

9. On a low to medium flame, let the soup come to a gentle boil.

Stir the corn starch paste that we made earlier and add it to the soup.

10 Stir well and simmer for 3-4 minutes till the soup thickens on a low flame. Now add 1/2 tbsp sugar and stir and then add 1 tbsp cream.

11. Stir the cream and simmer for a minute. Switch off the flame.

12. First take bread slices, cut it into equal sizes. Heat oil in a kadai, deep fried the bread croutons.

Deep-Fried Bread Croutons

13. Serve the steaming hot tomato soup in soup bowls. Add the bread croutons to the soup. Garnish the tomato soup with parsley.

Happy Cooking & Enjoy !!

This is our 14th Foodie Monday Blog Hop, theme is "Baking", So I made this Rose Brioche Bread !!

Brioche is basically a French Bread which is made from from enriched dough. The dough is high in butter and egg content and results in a very soft crumb.

Rose Brioche - are rose shaped mini brioche bread with stuffing in it. The stuffing may be a sweet or a savoury one. Since this bread looks like roses they are called as Roses Brioche.

I prepared mine with Potato masala filling. You are free to use the filling of your choice.

Every time I see a rose shaped bread recipe on facebook, I take a step backward seeing the amount of time used in it.

But when I saw rose rolls recipe in Pinterest, I bookmarked it immediately and waiting for the baking challenge.

And here it comes to Foodie Monday theme, I try it. So I made it as a challenge for baking :) and I'm really happy with the result. :) :) The crust was crispy and very soft.

You can serve this cute roses bread either as starters or as accompaniment along with some salads or soups. It's a kid's friendly starter too.

Making dough may take more than 2 hours but this cuties gets vanished within few minutes once they comes out of the oven ;) :D

If you are looking for similar recipes then do check veg calzones,
vegetable pizza,
pizza grilled cheese sandwich,
tomato pizza sauce,
mayo bread pizza and many more....

This is a long step by step process recipe. So let's begin the step by step process rose brioche/rolls recipe with photos.

1. Preparing the dough
2. Preparing the veggie stuffing and
3. Assembling, rolling and shaping the roses

For Brioche Dough

Ingredients :

All Purpose Flour - 2 + 1/2 cups
Active Dry Yeast - 1 tsp
Sugar - 1 tsp
Luke Warm Water - 1/4 cup
Egg - 1 no
Milk - 2 tbsp
Salt - 1/2 tsp
Baking powder - a pinch
Butter - 75 gms (room temperature)
Oil - 2 tbsp

Egg yolk - 1 no ( for brushing)
Seaseme seeds - 2 tbsp

For Filling Potato Masala

Ingredients :

Potatoes (cooked and mashed) - 1 cup (approx 3 nos)
Finely Chopped Onion - 1 no
Frozen Peas/Matar- 1/2 cup
Red chilly powder - 1 tsp
Cumin powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp

Preparation Method of Dough:

1. Dissolve yeast in lukewarm water along with 1 tbsp sugar let it sit for a while till its frothy.

2. In a large bowl, add the flour, salt, baking powder and mix well. Then add the foamy yeast mixture, egg to the flour and knead everything gradually until the dough turns soft.

3. Now add the melted butter and milk. Once it turns to a soft sticky mass slowly add in the oil.

4. Knead well for 8-10 min till you get a smooth soft dough.

5. Arrange the dough in a greased bowl,covered with a towel, keep it in warm place until the dough double in volume.

For Potato Masala Filling

1. Heat the oil, add the chopped onions, saute until they turns transparent.

2. Add the peas and cook for few minutes.

3. Finally add the mashed potatoes and add the spices - chilly powder, cumin powder and garam masala powder, salt.

4. Toss everything gently and cook in simmer for few minutes.

For Assembling the Rose brioches:

1. Once it has doubled, punch down and spread the flour onto the floor and knead for 4-5 min again.

2. Divide into balls. Roll it flat like a chapatti.

3. Make four cuts diagonally opposite, Place the filling into the center. Brush a bit of butter on the edges of rolled dough.

4. Take one of the sections and cover the side of the filling with it.

5. Take the opposite side's section and cover the other side of the filling with it.

6. Repeat with the two last sections.

7. Pinch the dough on the side to seal it.

8. Repeat the same till all the rose rolls are ready.

9. Place the prepared rolls on a greased tray and Place the prepared rolls on a greased tray for 30 minutes.

10. Brush milk/butter/egg wash and sprinkle sesame seeds.

11. Preheat the oven for 10 min at 180 degree.

12. Place the prepared rolls on a greased tray and bake in preheated oven for 25-30 minutes until the crust turns golden brown.

13. Remove the roses brioches from the oven and let it cool completely in a wire rack.

14. Enjoy freshly baked Rose Rolls warm or cold...

Whenever I made new dish in my kitchen, I do my creativity also :D, I made stuffed braided bread with same stuffing and dough :)