Strawberry Mousse

This time of the year we get lovely juicy strawberries and they make the most wonderfully light and fluffy mousse. Try this simple and quick recipe and I am sure you will love it too.

Picture 179


20 strawberries

1 sheet gelatin

2 egg whites

1/2 cup caster sugar

2 teaspoons water

1 and 1/2 cups whipping cream

10 drops lemon juice

1 sprig mint to decorate


Take 15 strawberries hull them and mash or puree them in a food blender. Warm the water and the gelatin to it making sure it dissolves. Whip the egg white to form peaks. Then slowly add sugar, making sure it is well amalgamated.

Whip the cream till soft peaks form. Fold the egg white mixture. Next add strawberry puree, lemon juice and gelatin  Mix well. Pour into a wet mould and refrigerate till it has set. Just before serving decorate with the remaining strawberries hulled and slice and a sprig of mint.


Mexican Burrito

Image courtesy



Mexican burritos are very filling and nutritious, my version of this is made using soya granules instead of meat which is great for vegetarians or people who do not enjoy red meat.

Serves 4 (serving size 2 burritos)







For the burrito

8 Burrito wraps (either wheat or corn tortillas)

1 head of iceberg or lollo rosso lettuce torn to bits

Burrito filling (3 tablespoon per burrito)

100 gms tomato salsa (recipe on Ladle N Spoon)

100 gms gucamole (recipe on Ladle N Spoon)

200 gm cheddar cheese grated

30gm pickled jalapeno chopped fine

1 onion cut into rings

For the filling

150 gm soya granules, boiled for a minute in salted water

1 large red onion chopped fine

2 teaspoons garlic paste

1 teaspoon ginger paste

2 teaspoons cayenne pepper or red chili powder

1 teaspoon pepper

2 teaspoons cumin powder

Salt to taste

2 large tomatoes skinned and chopped fine

Coriander or cilantro chopped

2 tablespoons olive oil


Making the filling

Heat olive oil in a skillet. Add the chopped onion and brown till golden. Add ginger and garlic paste and saute till the raw smell of garlic has evaporated. Add tomatoes and cilantro. Saute till the oil leave the sides of the pan.



Add the dry spices and saute for another 5 mins. Squeeze out all the water from the soya granules and add to the onion tomato mix. Add salt to taste. Cook for 5 mins stirring occasionally.

The mixture should brown well. Lastly add the remaining cilantro to the mix. Allow it to cool a little before making the burritos.


Making the burritos

Heat a roti pan, toast the tortillas a little on each side. Layer it first with lettuce, followed by the burrito filling, , tomato salsa, guacamole, jalapenos, onion rings and lastly cheese. Roll the burrito and enjoy! You may add all sorts of other interesting stuff to your burrito such as sour cream, oilves, red cabbage etc..

Basic White Sauce

Making a white sauce is quite simple, but I often hear friends say they just cannot get it right. I hope this recipe makes it easy even for first timers. This versatile sauce can be used to make baked vegetables, lasagna, creamy cheese pasta and a whole lot of other recipes. Here is my version of the sauce.


1/4 cup butter

1/4 white flour

2 cups of milk (whole milk makes a richer sauce)

Salt to taste

Pinch of white pepper

1/2 cup shredded cheese


In a saucepan melt the butter and add in the flour. Toast the flour a little bit  & keep stirring to make sure it doesn’t brown. Slowly stir in the milk on a low flame. Add the salt, pepper & cheese stirring till it has all amalgamated. If your sauce forms lumps strain it through a sieve and put it back on the flame stirring constantly till it thickens.

You can make this more interesting by adding chopped chives, parsley, mint, oregano or red chili flakes.

Cheesy Nachos With Tomato Salsa

I love to serve this when I have friends over that I’d like to spend maximum time with at a get together.  It is quick, easy and every one loves it. Best of all its mostly all out of a bottle


1packet Nacho chips (available at any Mexican food store or grocer)

200 gm Nacho cheese or cheddar cheese grated

5-6 pickled jalapenos chopped fine

3 Tablespoons tomato salsa

For the tomato salsa

2 medium red tomatoes, de-seeded & chopped into large bits

1 tablespoon olive oil

1 teaspoon oregano (fresh or dried)

3 cloves garlic chopped fine

Salt to taste


For the tomato salsa

Heat olive oil, add the garlic and saute till golden. Add the tomatoes and oregano. Add salt and let the tomatoes sweat till all the water has dried up and you have a lumpy tomato salsa. Let it cool before using.

On a plate arrange nachos. Add the salsa and top with cheese and jalapeno. Microwave till the cheese has melted and serve.

Kids love this too. If jalapenos are too hot for kids you can top it with sauteed green bell peppers.

Citrus Zester


This nifty tool is a must have in every kitchen. It is usually made of stainless steel and consists of a 4-5 small holes with sharp edges. It is great for making citrus peels for recipes as well as for making candied peel. Another type of citrus zester is the grater variety, this one is useful for grating veggies as well as garlic.

Clams In A Spicy Curry

This is another winter/monsoon favorite of mine. I love the way the rich fiery curry warms you up on a cold day. It is a little more laborious than my other recipes but I guarantee its worth the effort. This recipe uses a special spice powder which can be used for many other recipes, it is called Malwani Garam Masala, and can be kept refrigerated for up to 6 months. It has an earthy flavour and adds the necessary heat required for this sauce.


For the malwani garam masala dry roast and grind to a fine powder the following ingredients.

50gm coriander seeds

30gm cumin seeds

30gm poppy seeds

30gm white sesame seeds

10gm black peppercorns

3-4 large bay leaves

3-4 star anise

30gm fennel seeds

10gm cloves

2 large cinnamon sticks

5gm mace

15 pieces of black stone flower (dagad/badal phool)

10 Triphala dry inner kernel (optional)

6 Black Cardamom pealed and seeds removed

Remaining Ingredients

Half Kg clams

Salt to taste

100 gm dry roasted coconut

1 large onion sliced and lightly browned in a little oil

15 mint leaves

5-6 curry leaves

3 teaspoons of the malwani garam masala

1 teaspoon turmeric powder

2 teaspoons red chilli powder

2 medium tomatoes chopped

3 Garcinia Indica (Kokum) or 1 tablespoon lime juice

Chopped coriander for garnish


Wash and de-beard the clams. Then bring a large pot of water to boil and drop the clams into it. Let it stay on the heat covered for 2 minutes.  Discard the clams that haven’t opened after this.  Save the water to flavor the gravy. Remove the top shells of the clams and keep the bottom one on.









Grind together to a fine paste, the fried onion, roasted dry coconut, mint leaves, tomatoes and all the dry spices (i.e Malwani Garam Masala, Turmeric, Red chili)

Heat oil in a wok and add the above spice paste. Keep stirring till it leaves oil from the sides. Add the curry leaves and the clams with a little of the clam water saved earlier. Let it simmer for 10 minutes. Remember clams are naturally salty so check for slat and add more if required. The gravy should have a thick consistency. Now add the garcinia or lime juice and turn off the heat. Garnish with fresh chopped coriander and serve hot with rice. If you wish to mellow down the spice, you could skip the red chili powder

Easy Stir Fried Noodles

This is a great main course as well as a snack. If you have left over vegetables, meat, you can throw it all in and it still tastes like a gourmet meal.


1 small packet of chinese egg-noodles (about 200 gm)

Half cup each of finely chopped up beans and carrots

1/2 Teaspoon white pepper

1 Teaspoon chinese rice wine vinegar

2 Teaspoon light soya sauce

1/2 cup finely chopped shallots or green onions

2 Cloves finely minced ginger and garlic

Salt to taste

3 Tablespoons vegetable oil


Bring half a large pot of water about 1 and half liters to the boil. Add some salt and drop in the noodles. Boil till they are 90% cooked. Drain, run under cold water to prevent them from cooking further and add a drizzle of oil to avoid them getting stuck.









In a heavy bottom pan, heat oil to smoking, reduce heat and add the aromatics first, i.e. Onion, ginger and garlic. Keep stirring to prevent burning. Next add the beans and carrots. Cook till half done, add pepper, soya sauce, vinegar and salt. Stir fry for a couple of minutes. Lastly add the noodles. Cook for 5 mins and serve hot with chilli sauce.









You could add left over roast chicken or turkey, ham or bacon or bean sprouts, broccoli to make it more wholesome.