Entertaining: From an Ethnic Indian Kitchen by Komali Nunna

Entertaining With Flairby lynette355

Reader Rating:
See Detailed Ratings

November 13, 2009: 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.