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..

Simple Guacamole

Photo: Ralph Anderson, Courtesy
Photo: Ralph Anderson, Courtesy

Guacamole is versatile dip and can add texture and flavor to wraps, chips, bruschetta, crackers etc… This simple recipe needs just 10 mins


2 ripe avocados

1 red onion

1 fresh red chilli

1 tablespoon lime juice

Salt to taste

Pepper to taste

1 large red tomato

2 cloves of garlic crushed

1 teaspoon on cilantro chopped fine


Cut the avocado in half, de-stone and scoop out the ripe inside flesh. Mash in a bowl but remember to keep a few chunky bits. Add the garlic, chopped red onion, tomato, cilantro, lime juice, chili, salt and pepper. Stir all the ingredients well. Serve chilled with tortilla chips.

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.

Parmesan Chicken Fingers – Toddler Finger Food

Toddlers have the most discerning palate and dealing with a fussy eater can be quite an ordeal. If your little one has just started experimenting with her taste-buds, here is a quick and nutritious snack for that developing gourmand.


1 lean chicken breast

100 gm bread crumbs

2 tablespoons grated parmesan cheese

Salt & pepper to taste

100 ml milk

4 tablespoons all purpose flour

Oil for frying


Beat the chicken breast lightly with a meat tenderizer. Cut into 1 & 1/2 inch thickness long strips. You should get about 6 strips.

Season the  flour with salt and pepper. Roll the strips in the flour. Dust off the excess. Mix the parmesan with the bread crumbs. Dip the strips in milk and roll in the bread crumb mixture.

Preheat some oil in a wok and lower the coated chicken strips into the oil. Fry till golden on both sides. Serve hot with some ketchup or tartar sauce.

You could bake these too. Brush the strips lightly with cooking oil and put into a greased baking sheet. Bake at 180 degrees centigrade, till golden.  Turn over once for even browning.

Jackfruit Masala

This is a very special recipe because like i mentioned in my post before, this fruit when unripe and cooked in a gravy tastes a lot like eating meat.

Serves 4


1/2 kg of raw Jackfruit, pealed fresh or canned. Diced to 2 inch pieces

3 large red onions sliced finely

2 medium sized tomatoes chopped finely

30gm chopped coriander

10 leaves of fresh mint

2 teaspoons garlic paste

1 teaspoon ginger paste

1 teaspoon turmeric powder

2 teaspoons red chilli powder

1 teaspoon cumin powder

2 teaspoon coriander powder

1 teaspoon garam masala powder

1/2 teaspoon sugar

Salt to taste

Juice of 1/2 a lime

1/2 cup water

1/2 cup vegetable oil


Heat a heavy bottom vessel, and add half the quantity of oil. Wash the jackfruit well and pat it dry with a kitchen towel.

Add to the hot oil and lightly brown till golden. Fry 8-10 pieces at a time. Add more oil if required.

Keep aside and drain on a paper towel.

In the same oil add the onions and fry till well browned. Do not let them turn black and charred.

Add ginger garlic paste and tomatoes and fry till the oil separates and comes to the sides of the vessel.

Add all the dry powders except garam masala, salt, sugar and lime juice.

Fry for a few minutes and add the fried Jackfruit to this. Add half a cup of water and let it simmer for about 5-7 minutes till the gravy has thickened.

Lastly add the sugar, salt, fresh coriander & mint. Check seasoning and add the garam masala. Stir and stop cooking at this point.

Add lime juice just before serving. This vegetable goes well with Indian bread like naan, chappatis or steaming hot rice.