Indian Cooking

I have a girlfriend who can make the most interesting foods. She is not daunted by complex recipes or ingredients that you hear little about. I am amazed at the amazing dishes that come from her kitchen. And now I can do some of the same things.

How? Did I become a world renown chef overnight? Are the cooking gods smiling on me? Well in a way they are and I am. Well with the help of Komali Numma and her amazing cookbook Entertaining-From an Ethnic Indian Kitchen.

Oh my, just looking at the beautiful photos make this a rich book. The golds, reds, oranges, shining all for my eyes to see. And not only will I be able to cook these amazing meals but....I now can decorate just as well. Yes, multi talented!

There is directions for easy ways to set your table for a spectacular meal. What traditions go with different dishes and what spices help in which areas. I have to say that I have never had a cookbook teach me so much in meal preparation as this one has.

I will share one of the desserts that is used in the Elegant Dinner Menu.

Mango Mousse

Serves 6 - 8

• 1 ½ cups canned mango puree
• ½ cup + 2 tablespoons sugar, divided
• 1 envelop unflavored gelatin (¼ ounce)
• ¼ cup water
• 1 cup sour cream
• 1 cup heavy whipping cream

In a bowl, stir together mango puree and ½ cup of sugar until sugar dissolves. Sprinkle gelatin over water in a heat-proof bowl. Let it stand for 5 - 10 minutes for gelatin to soften. Place gelatin bowl over a pan of simmering water and stir until the gelatin is completely dissolved. Remove gelatin from the heat, stir into the mango puree mixture and let it cool for 5 minutes. Add sour cream. Stir with a whisk until sour cream is completely incorporated into the pure.

Using an electric mixer with a balloon whisk, beat cream with 2 tablespoons of sugar until soft peaks form. Stir 2 tablespoons of whipped cream into mango puree mixture to lighten. Fold in remaining whipped cream. Transfer mousse into a serving dish and refrigerate until set. Alternately, you can spoon mousse into individual desert bowls. Let it chill in the refrigerator, before serving.

Here is a video from Komali Nunna showing you how to make her Carrot Salad. You will find it is easy and beautiful at the same time. You can find more about Entertaining-From an Ethnic Indian Kitchen on her web site too.

Reblog this post [with Zemanta]


  1. See....I just wanna come over! ;) That sounds fabulous. REALLY FABULOUS! But I'm tired of cooking. Would you make it for me? LOL

  2. That looks so rich and delicious. Yum!


Yippee! You came to talk to me. Thanks.
You know how special that makes me feel?
Like I swallowed the moon and the stars and I just shine now!