Espresso and Dark Chocolate Mousse with D'lecta

Sometime a random call to a friend can result into a pleasant invite.  This is what happened with me when I called my blogger friend Anahita Irani, who informed me about this meet and shared the details.

D’lecta and HumBhiChef had organized a Bloggers meet cum cooking workshop and I was glad to be invited for this event.

HumBhiChef conducts regular cooking training and demonstration every week. They are the training arms of D’lecta Foods Pvt. Ltd. D’lecta is a well known brand with various range of dairy, bakery and vending products.  Their dairy products are widely and popularly used in airlines and hospitality industries.  Here are just glimpse of their range of product. 

The event was at D’lecta Corporate office, Goregaon. When I entered I was so glad to see my blogger friends Shalini Digvijay of Baketitude, Gauri K of MissalPao. Soon Uttpal Krushna of Fashionable Foodz also joined us.

We soon got into checking out on all the D’lecta products displayed on the table. Now it was time for some real action in the kitchen. Chef Priya Dikshit, an official chef of D’lecta started demonstrating 4 dessert recipe using D’lecta products.  She was so sweet and patient with us as we started pouring her with questions, and she answered them all with a smile. The 4 desserts which were learned were Eggless Baked Cheesecake, Baked Yoghurt, Black Forest Cheesecake and Espresso and Dark Chocolate Mousse. 

  

1) Dessert #1 Eggless Baked Cheesecake:

2) Dessert #2 Baked Yoghurt: 

3) Dessert #3 Black Forest Cheesecake:

4) Dessert #4 Espresso and Dark Chocolate Mousse:

At the end of the workshop we were awarded with the certificate and a goodie bag J

Baked Yoghurt and Espresso & Dark Chocolate Mousse turned out to be my most favourite dessert. So today I will be sharing one of my favorite dessert ie. Espresso & Dark Chocolate Mousse.

Expresso and Dark Chocolate Mousse  - Serving 8

Ingredients:

Dark or white Chocolate  – 200 gms plus 1 tbsp grated
D’Lecta Dairy Cream – 100 gms
Instant Coffee – 4 tbsp
D’lecta non Dairy whip Topping – 300 gms plus 40 gms
Canned Cherries – 8

Method: 

Melt the chocolate and keep aside.

Add a spoon of Instant coffee powder to the chocolate.

Boil the cooking cream in a pan and pour over the chocolate immediately.

Stir to form a smooth sauce. Let it cool to room temperature.

Whip the whipping cream and fold gently all of it except 40 gms in the chocolate sauce.

Pour in individual shot glasses or in a single big bowl and keep in refrigerator to set.

Garnished with the 40 gms whipped cream, cherries and grated chocolate.

Serve chilled.

Enjoy the chillied Chocolatie Mousse :) 

Feast with Apples for the Tiffin

‘Cooking with apples’- this was the theme of Rushina’s cooking workshop which sounded interesting to me. I had tried cooking apples couple of times. Once, tried apple soup and other time apple sabji following the recipe from a magazine and cookery show respectively. And both the times it was disaster as didn’t like the taste of the cooked apples. Where was I going wrong?  Do I need to rectify the cooking method, time or something else? All the answers to my questions were now at APB Cook Studio. So I immediately registered myself for the workshop for the 11 am session. The workshop was powered by Washington Apples.

The main focus of the event was obviously Apple. It started with the welcome drink ‘Washington apple and spearmint sparkler’, which was smooth and refreshing, apt for the hot summer afternoon. While there was still some time for the workshop to start, so I thought of taking a look at beautifully arranged Rushina’s Cookstudio kitchen. In a little while Rushina walked in and welcomed me with warm and a sweet smile. Now it was the time to start with our most awaited workshop. 

Welcome Drink 'Washington Apple and Spearmint Sparkle'

Participants

Rushina and Tanvi both had planned a wonderful menu with the Red Delicious and Granny Smith apples. Tanvi started with Washington Apple Crumble Tart by making the tart crust followed by the filling and crumble. We could smell the aroma of the baking of the tart which was so tempting…While the tart was baking, she moved on to the second dish i.e. Washington Apple Muffins.

Apple Crumble Tart in Making

One of the participant asked Tanvi what we can substitute for an egg in the Muffing, to this she said that we can add equal quantity of curd, however she had never tried it. “Let’s try it today” said Rushina, so an eggless Muffin was baked. When we had the final product, it was amazingly soft and spongy.  

Washington Apple Muffins

Now the most awaiting part of the workshop was ‘Rushina’s cooking’ which was nothing less than “Cherry on the cake”. After all the high calories food, it was time for something healthy.  She took us on a healthy tour of Washington Apple and Feta Salad. This was one dish which one could have a bowlful without any guilt. The dish that stole the show was Spiced Washington Apple Chutney.  This, Rushina served in a tart shell topped with cream custard and spiced roasted walnuts…. OMG!!! it was sooo yummy and delicious, that my month starts watering just by the thought of it….

Apple & Feta Salad And Spiced Apple Chutney in Making

Many of us had lots of queries which Rushina /Tanvi answered and cleared all our doubts. The workshop was very interactive and informative.  After the workshop session we headed toward the buffet table were Rushina had arranged Chicken and Apple Sandwich with Curried Mayo, Apple Muffins, Apple and Feta Salad, Sliced Washington Apples with Toffee Sauce, Vegetables and Washington Apple Russian Salad Sandwiches and Apple Crumble tart. It was good spread and a hearty food J.

Buffet Table

Buffet Items

It was fun filled, interactive and a learning event. We had lots of fun learning and hogging on to the spread Rushina had laid. I am surely gonna try all the dish that I have learnt, especially the Spiced Apple Chutney. Now I know the right way to cook the apples J….  All Thanks to Tanvi, Rushina and her team.

Kala Ghoda Arts Festival - Part 2

I am back … let’s continue our journey … As I said we had cookery workshop platter laid for the entire week.

Volunteer assisting Chef with 'Pandan Leaf Wrapped'

Renowned Chef Vikas Seth from Singing Kong demonstrated some dishes and was generous enough to share his special and signature recipes with us. He not only shared his recipes but also made the audience participate in it. So it was a two-way and the most interactive workshop. Few lucky people got a chance to work with such a great Chef and I was one of themJ. 

He started with the recipe of ‘Pandan Leaf Wrapped Spiced Cottage Cheese’. The marinated cottage cheese was wrapped in pandan leaf and roasted. The entire hall was filled with the aroma of the Pandan leaves, which was similar to our basmati rice. The aroma was so irresistible that we all were eagerly looking forward for our tasting portion; finally we got our plates. Before we could even take a bite our smelling senses had become hyperactive to activate our taste buds. The cottage cheese was slightly charred with the flavor of leaves and soft in texture. It was cooked to perfection. A blend of sweet & sour with sensational aroma, it actually took us to a different world.

Steamed Open Bun-Textured Soya Wheat Black Pepper and
Pandan Leaf Wrapped Spiced Cottage Cheese

Next he showed us ‘Steamed Open Bun- Textured Soya Wheat Black Pepper’. As the name suggest the bun was steamed instead of baked. It was then stuffed with the Soya Texture and served with pickled cucumber. The bun had a soft yet a firm texture and the filling was excellent. Though it was veg dish I would get a feel of roasted chicken, it was like molecular gastronomyJ.

Last was Chef’s Signature dish Lamb Rendang. Can you imagine a Chef disclosing his signature dish??? No wonder he is known to be one of the Best Chef.  How truly said that knowledge multiples as you divide. 

This dish had maximum amount of ingredient and a slightly long process. But it was worth the wait as the taste was completely out of the world. The dish was served over the steamed rice. Not only that he ensured to get the veg version (tofu and mixed veg), so that the vegetarian's are not left out. In short the session served us with a complete meal.

Generosity does not ends here; chef gave a take away parcel box to the audience. The box had 4 pieces of marinate Cottage Cheese wrapped in pandan leaves, a container of coriander chilli soy sauce and extremely spicy House Screaming sauce. We just had to roast the cottage cheese parcels at home. He told us that since we got a chance to taste; this was for our family. Could we ever ask for more????

Kala Ghoda Arts Festival - Part 1

As the name suggests ‘festival’ it truly brings out the festive mood in you. It’s a 9 days long festival which brightens and enlightens you and takes you away from your daily stressful routine life. I call it a getaway festival coz it’s a gateway to our relax temperament. It takes us back in those golden days of school and college, where we used to spent time in developing our interests and hobbies.

The festival involved every age group and interest of the people. So be it kids of 3 years or senior citizen of 85 + years, noticed that they all got involved with equal enthusiasm.  The events and workshops were perfectly categories into Children, Cinema, Dance, Food, Heritage Walks, Literature, Literature (Children), Music, Theatre, Various other workshops. You just have to choose your pick.

I being an avid foodie obviously selected food workshops. There were almost two workshop everydays for all 9 days. Yes, it was a gastronomic journey for all foodies J. For those who have missed the workshop, don’t get dishearten I’ll take you to the kaleidoscopic tour of the food workshop.

Junior MasterChef Emanuel

The opening of the workshop was done by a little master Junior Masterchef  Emanuel. He was such a cute little chef and full of positive energy that we all got keyed up. He impressed all of us with his ease on the work counter and ingredients. He showed us few recipe of Nutrela and he wanted us to ask him questions related to it. But we all so impressed with his cute little personality that rather than asking food related queries, people started pouring some personal question like whether he cooks, what was his favorite food, whether he help his mom in cooking, when did he start cooking etc…and he very smartly answered them all. He said that he is only Emanuel for his friends when someone asked him whether his friends call him “Junior MasterChef Emanuel”.  

Junior Masterchef Emanuel in Action

He had great knowledge of the key ingredient Nutrela and went on giving out the nutritive value of same. Nutrela Burger, Nutrela Soya Dry Red Chili, Nutrela Tossed with Greens, and Kachne Aam Ki Shami were the few recipes he showed us. This was soon followed by tasting samples. The final product was so tasty; it was actually unbelievable that a 9 year old child could cook like an expert.  He was a perfect example of proficiency and innocence.

There were many more chefs and demos lined up. I’ll take you around, however hold on your horses …J …. Stay Tuned … Will be right back …. Tour Continues …

Launch of Chef Kunal Kapur’s new Cook Book along with Master Class

On 16^th Feb 2014 Chef Kunal Kapur lauched his new Cook Book “A Chef in Every Home”. This was not just a launch but also a Master Class with the Chef himself.  I was lucky one to be a part of this, as there were only limited seats.

The Master Class included three dishes from chef’s cook book. We started with Aubergine and Peanut Chutney. Aubergine itself put me off, only thing that I would eat is baigain ka barta nothing beyond that.  And a chutney of baigain is something I would have never imagine or even dare to make. When Chef Kunal gave us the tasting portion, surprising it stolen the show. It was amazing finger-licking and we could not resist the second helping.

Initial stage of Chutney

Chef Kunal Kapur in action 

Getting formed into Chutney

Final Result of Aubergine Chutney

Chef with his new cook book and recipe

Aubergine and Peanut Chutney

He then showed us Khoba Roti with his twist to the traditional rajasthani khoba roti. The incision on roti gave a designer look. A sure shot way to impress your guests with the designer cook within you J.

Rolling the roti dough

Making incurison on Khobe Roti

Khobe Roti with all the creativity display on to the roti

Final Khobe Roti

Finished Khobe Roti with Aubergine Chutney

After the ghee smeared khoba roti we were taken to the tour of healthy breakfast cereal, Granola Parfait Two Ways. This was quick and instant healthy breakfast recipe with granola, curd and fresh fruits. The recipe was so easy, quick and above all tasty that one could easily incorporate in their daily diet. A healthy and tasty way to start your day.

Granola Parfait Two Ways

Chef Kunal with his Cook Book and healthy breakfast Granola

While the class all of us were having an interactive fun session with the chef. There were some inquisitive aunties, who even embarrassed chef with some personal question. But chef was smart enough to answer them all diplomatically.

After the entire cooking workshop, Foodhall at Palladium served us mushroom quiche and mini potato jacket from their kitchen counter, which was yummy. 

Mini Potato Jacket

Mushroom Quiche

Overall had a fun filling and amazing cooking experience with Chef Kunal Kapur. And also thanks to Foodhall for being such a wonderful host :).