Oriya cusine boasts of typically low calorie preparations which are easy to prepare and good to eat. The dominant spices are besara(mustard seeds ground with garlic), and pancha-phutana (mustard, cumin, fennel, fenugreek and black cumin ). The main course invariably incorporates rice, dal and various vegetable prepartions.
The low oil and spice content invariably makes it a delight for the calorie consious and those suffering from high blood pressure and hyperacidity related disorders.
Everytime I visit one of those lavish spreads at any of the popular restaurants, the one regular fixture on the desserts menu is a mousse. But the one thing that stops me from digging into them is the humongous amount of calories contained in a tiny portion. Also, it doesn't help when I think about all the chemicals that go into it. Yes, that pretty looking cup/glass might very well contain gelatin, agar agar, artificial flavoring and a slew of chemicals that might have made their way into the whipping cream/heavy cream.
That's why I choose to go vegan whenever I have the craving for some nice wholesome mousse. Taking avocado as the base ingredient, I can add any fruit plup or cocoa powder for the flavoring . For sweetening the final product, raw honey works just as great. Ta-daaa. My delicious vegan mousse is ready.
Check out the easy-peasy recipe -
Preparation Time - 10 mins
2 ripe avocados
pulp of two ripe mangoes
2-3 tsp honey ( use a bit more if you want )
few drops of vanilla extract ( can be substituted with cardamom powder )
Preparation - Halve the avocados. Remove the stone and scoop out the flesh.
Throw into the blender jar. Add the mango pulp, few drops of vanilla extract and the honey. Buzz for a few seconds.
Pour into the serving cups. Pop into the fridge for 1-2 hours.
Garnish with small mango cubes. Serve chilled.
Note - This mousse stay fresh fresh for upto 24 hours when kept in a airtight container in the fridge .