Tuesday, 25 April 2017

No-Churn Coffee Ice Cream

Mocha Ice Cream

Today’s post is a rich and creamy coffee ice cream. No cooking is involved to make this and is extremely easy to prepare without an ice cream maker. This goes really well with the Triple Chocolate Brownie I had posted some time back. If you are a coffee lover, I am sure you will love this!

Coffeel Ice Cream Recipe

No-Churn Coffee Ice Cream
(Recipe from here)
Very cold heavy whipping cream - 2 cups
Sweetened condensed milk - 1 (14 oz) can
Instant coffee - 5 tsp + 2 ½ tsp warm water
Vanilla essence - 2 tsp

  • In a large bowl, whip heavy whipping cream until stiff peaks form.
  • Dissolve instant coffee granules in warm water and stir into heavy cream mixture along with sweetened condensed milk and vanilla extract.
  • Pour ice cream mixture into an airtight container and freeze for 5-6 hours or overnight.
Three Ingredient Ice Cream Recipe

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Wednesday, 8 March 2017

Mathanga Erissery / Pumpkin Erissery

Pumpkin Erissery

Erissery is an essential part of Kerala Sadya or Onam Sadya. Erissery can be cooked with different ingredients like mathanga, chena, Kaya or it can be cooked with a combination of vanpayar too. The cooking method will be the same in all. Here is how I make Mathanga Erissery....

How to make Pumpkin Erissery

Mathanga Erissery / Pumpkin Erissery
Mathanga / Pumpkin - 2 cups, diced
Green chilly - 1, chopped
Salt to taste
Grind Together:
Grated coconut - ½ cup
Turmeric powder - ¼ tsp
Green chillies - 3
Cumin seeds - ½ tsp
Garlic - 1 clove
For Tempering:
Coconut Oil - 1 ½ tbsp
Mustard seeds - ½ tsp
Dried red chillies - 2, torn into 2 pieces 
Curry leaves - 2 strands
Small onion / Chumannulli - 3-4, sliced
Ginger - ½ tsp, chopped
Grated coconut - 1 tablespoon 

  • Cook mathanga / pumpkin with chopped green chilly, salt and enough water. Mash pumpkin well with the back of a spoon.
  • Grind coconut and all the other ingredients to a fine paste. Add ground paste to the cooked Pumpkin, Let it cook on low flame for 5-8 mins. Remove from heat.
  • Heat oil in another pan and splutter mustard seeds. Add small onion, red chillies, curry leaves, ginger and coconut and fry till brown. 
  • Pour this over the erissery, mix well and serve hot with rice. 
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Monday, 13 February 2017

Flourless Chocolate Cake with Coffee Mousse

Flourless Chocolate Cake with Coffee Mousse recipe

Valentine’s Day is just around the corner, I thought my new post should be a chocolate dessert. Now a days short cooking videos are very popular in social media and people tend to share a lot of those videos. Although I love to watch such videos, I am not at all comfortable making video recipes :) :) …. Today’s recipe is one such shared recipe on Facebook. I immediately loved the recipe as it has my favourite chocolate and coffee in it. The chocolate cake is flourless and it is great for those who have gluten intolerance. The rich and fudgy chocolate base is topped with aromatic, soft and silky coffee mousse. It is absolutely heavenly and decadent dessert to make for your loved one!

Flourless Chocolate Cake Recipe

gluten intolerance desserts

Flourless Chocolate Cake with Coffee Mousse
(Recipe from here)
Makes about 8-10 servings

Flourless Chocolate Cake
Butter - ½ cup (110g)
Semisweet chocolate - 150g (5 oz )
Eggs - 3, separated
Sugar - ½ (100g)
Unsweetened cocoa powder - 1 tbsp 
Salt - a pinch

Coffee Mousse
Egg yolks - 2
Sugar - ½ cup (100g)
Corn flour / corn starch - 1 ½ tbsp 
Warm milk - 2/3 cup (160ml)
Vanilla essence - ½ tsp 
Instant coffee - 1 tbsp 
Gelatine powder - ½  tbsp 
Cold water - 2 tbsp 
Whipping cream - 1 cup (240g), chilled


Flourless Chocolate Cake
  • Grease and line a 8-inch (20 cm) spring form pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
  • Melt chocolate and butter over a bain-marie (double boil) until smooth. Let it cool slightly. Add yolks one at a time and stir well. Stir in cocoa powder and salt. 
  • Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form.  Gently fold the whipped whites into chocolate mixture.
  • Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.
Prepare the coffee mousse:
  • Stir egg yolks with sugar until creamy and pale yellow coloured. Stir in corn starch. Gradually whisk in the warm milk until completely combined.
  • Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
  • Remove from heat and stir in vanilla essence and instant coffee. Let it cool.
  • Dissolve gelatine in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatine dissolves and then pour it over coffee mixture.
  • Whip the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
  • Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
  • Cover and refrigerate for about 4 hrs or overnight to set before serving.
  • Run a warm knife around the edges of the cake to remove the sides of the pan.
  • Dust the top of the cake with cocoa powder.
  • Using a warm knife cut the cake into slices and serve.
Layered desserts
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Thursday, 2 February 2017

Grapefruit Wine Recipe

How to make Grapefruit Wine at home

As usual a short break from blogging become a little too long, as is the case every time. I thought therefore that the first post of the year should be a wine recipe to compensate for the long-time neglected blog :) :) ... Grapefruit is a popular citrus fruit that is a terrific source of vitamins, fibre and other nutrients. It has a tart and tangy taste with an underlying sweetness. Grapefruit makes a delightful wine with a sweet and tart taste. Even though the wine will be ready in 21 days, if you allow it to age longer, you will get a mellow wine!  

Kerala Grapefruit Wine Recipe

Grapefruit Wine
Grapefruits - 6 nos
Sugar - 1 ½ kg
Water - 4 liters
Yeast - ½ tsp

  • Wash grapefruits and wipe it with a kitchen tissue or clean cloth.
  • With a citrus peeler or vegetable peeler thinly peel the grapefruit zest from 3 grapefruits without the white part. Extract the juice from the all grapefruits and keep aside.
  • Boil sugar, water and grapefruit zest in a big vessel.
  • When the mixture begins to boil, add grapefruit juice and bring it to a nice boil and turn off the flame.
  • When the mixture becomes lukewarm, add yeast and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 14 days stirring daily.
  • After 14 days, strain the mixture through a cheese/muslin cloth in to a clean dry bottle.
  • Keep this again for 7 days untouched. After 7 days strain the wine again, pour it in to clean dry bottles and use. 
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Monday, 5 December 2016

Chicken Butter Masala / Murgh Makhani Masala Recipe

Panjabi chicken Butter Masala Recipe

Chicken Butter Masala is a healthier version of Butter Chicken without compromising taste.... I adapted this recipe from the Paneer Butter Masala recipe I posted long back. This doesn’t have much cream or butter in it and we can reduce or completely omit it if you make this on a regular basis. Usually when I make it just for us, I never add cream and always reduce butter to half; trust me it still tastes great :)....

Murgh Makhani Masala Recipe

Chicken Butter Masala / Murgh Makhani Masala Recipe
Chicken  - 500 gms cut into 1” cubes (I used boneless chicken)
Turmeric Powder - ½ tsp
Onion - 2 medium, sliced thin
Chilly powder - 2 tsp
Ginger paste - 1 ½  tsp
Garlic paste - 1 ½  tsp
Tomato - 2 big, pureed to a fine paste in a blender
Fresh Cream - ¼ cup
Cashew nuts - 25gm (soaked in little water & grind to a fine paste)
Garam masala - 1 tsp
Sugar - 1 tsp
Roasted Cumin powder / Jeera powder - ½ tsp
Fenugreek leaves /Kasoori methi leaves - 2 tsp
Salt to taste
Butter - 2tbsp
Oil -1 tbsp
Tomato sauce - 2 tbsp
Water - 1 ½ cups
Coriander leaves - ¼ cup, finely chopped
Red food colour - 2 drops (I didn’t use it)
  • Marinate chicken pieces with turmeric powder and little salt and keep aside for ½ hour. 
  • Heat 1 tbsp oil in a non-stick pan and add sliced onion and sauté until translucent and soft (no need to brown the onions). Grind the sautéed onions to a fine paste and keep aside.
  • Heat butter in a pan and add onion paste, ginger and garlic paste and sauté for 5 minutes. Lower the heat and add chilly powder and stir well. Add pureed tomato and tomato sauce and sauté well till the mixture becomes thick and oil starts separates from the masala.
  • Add marinated chicken pieces and sauté well for 6-8 minutes.
  • Add ground cashew nut paste, cumin powder, garam masala and kasoori methi leaves and salt.
  • Add 1 ½ cups of hot water and boil the mixture for 3 minutes. Add food colour if using. Reduce the heat and simmer the mixture for 10-15 minutes or until the gravy is little thick and chicken pieces are cooked well.
  • Finally add cream and coriander leaves mix well and turn off the heat. 
  • Serve hot with Indian flat breads or rice.
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Monday, 28 November 2016

Apple & Orange Wine Recipe

How to make apple wine

Many of my readers have requested the recipe for Apple wine. Since Christmas is around the corner I hope you can try this at home. I thought combining few oranges along with Apples will enhance the taste of the wine and I was not wrong. This wine can be a little stubborn to clear, due to the high levels of pectin in apples, so you may require extra time and patience to get a clearer end result. I made this wine a year ago, hence it is crystal clear in the picture but please don’t expect that as soon as you make the wine. Please read my earlier post on Tipsfor wine making that will help you a lot if you are novice in the field of wine making.
Recipe for Apple Wine

Apple & Orange Wine 
Apples - 1 kg
Oranges - ½ kg
Sugar - 750 gms
Yeast - ½ tsp
Water - 3 litres

  • Wash, core and chop apples into small pieces including the peel. (You can chop the apples in a food processor).
  • Wash the oranges, with a citrus peeler or vegetable peeler thinly peel the orange zest without the white part. Extract juice from the oranges and keep aside.
  • Boil sugar and water in a big vessel. Once the mixture boils, turn off the heat. Add chopped apples, orange juice and orange zest to the hot water-sugar mixture.
  • When the mixture becomes lukewarm, add yeast and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 21 days stirring daily.
  • After 21 days, strain the mixture through a cheese/muslin cloth in to a clean dry bottle.
  • Keep this again for 21 days untouched. After 21 days strain the wine again, pour it in to clean dry bottles and use. 
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Tuesday, 22 November 2016

Shahi Falooda / Royal Falooda

Recipe for Shahi Falooda

Falooda is a popular Indian layered dessert with very different textures and components. The layers consist of rose syrup, vermicelli, tukmaria seeds, jelly, rose milk, fresh fruits and nuts and vanilla ice cream. The recipe and the process looks very elaborate but if you make all the things ahead of time it will be very easy to assemble just before serving. Tukmaria / Sabja seeds / sweet basil seeds are available in Indian stores and it is entirely different from Chia seeds. Tukmaria or sabja seeds are believed to have a lot of health benefits and you can read about it here.... There are a lot of different versions of Falooda recipes and I liked Ria’s version of vermicelli cooked in milk to a kheer than just boiling in water. So here is the recipe for one of the most beautiful looking desserts for you…

How to make Shahi Falooda

Shahi Falooda / Royal Falooda
For the Vermicelli Payasam / Kheer:
½ cup Semiya / Vermicelli
2 cups milk
⅓ cup Sugar
¼ tsp cardamom powder

For the Rose Milk:
1 ½ cups cold milk
1 tsp sugar
2 tbsp Rooh-Afza / Rose Syrup

For the Tukmaria:
1 tbsp Tukmaria / Sabja seeds / Sweet Basil seeds
1 cup water

For Falooda:
1 packet Strawberry / Raspberry jelly / jello
2 tsp Rooh-Afza / Rose Syrup
Fruits of your choice like Straberries, banana, apple etc, chopped
Vanilla Ice Cream
Pistachios / Cashew Nuts / Almonds, to decorate
Mint Leaves to decorate

For the Vermicelli Payasam / Kheer:
Bring 2 cups milk to a boil, add ⅓ cup sugar and ½ cup Semiya / Vermicelli and cook till the vermicelli is soft and the mixture is thickened, stirring often.  Add cardamom powder, mix well and turn off the heat. Chill until use.

For the Jelly:
Make jelly by following the instructions on the packet. Cool and refrigerate. Once cool, cut into small cubes and set aside.

For the Rose Milk:
Add 2 tbsp Rooh-Afza and 1 tbsp sugar to 1 ½ cups cold milk and chill till needed.

For the Tukmaria:
Soak Tukmaria / sabja seeds / Sweet Basil seeds in 1 cup water for 20 minutes and allow to bloom. Drain the water and set aside.

To Assemble Falooda:
In a tall glass add a tea spoon of Rooh-Afza / Rose Syrup, followed by 2 tsp of tukmaria, a couple of table spoons of vermicelli kheer, chopped fruits and jelly cubes. Pour some rose milk to cover the assembly. Top with a scoop of vanilla ice cream and garnish with sliced nuts and mint leaves and serve immediately.

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Wednesday, 16 November 2016

Nadan Parippu Curry / Kerala Dal Curry

Kerala Dal Curry

Parippu curry is a typical Kerala side dish for rice and also one of the main dish of Kerala Sadya or Onam Sadya. I usually make parippu curry with toor dal, but some people make it with Moong dal (cherupayar parippu / split yellow gram). If using moong dal, you have to dry roast it first to enhance the flavour and then cook in a pressure cooker.  If Parippu curry is served with hot rice, pappad and ghee you don’t need any other curry for rice.

Recipe for Kerala Parippu Curry

Nadan Parippu Curry / Kerala Dal Curry
Toor Dal / Thuvara Parippu - 1 cup
A pinch of turmeric powder
Grind Together:
Grated Coconut - ½ cup
Cumin seeds / Jeerakom - ½ tsp
Shallots / Chumannulli - 2
Garlic – 1 clove
Green Chillies - 3-4
For Tempering:
Coconut Oil - 2 tsp
Ghee -2 tsp
Mustard Seeds / Kaduku - ½ tsp
Shallots / Chumannulli - 2, sliced
Curry Leaves - 2 strands
Red Chillies - 2, torn into 2 pieces
  • Grind coconut with the rest of the ingredients adding 3 to 4 table spoons water to a smooth paste and keep aside.
  • Pressure cook washed toor dal with 3 cups of water and a pinch of turmeric powder for 8 whistles on medium flame.  Once done, mash well to a smooth paste with the back of a spoon.
  • Add ground paste, salt and enough water to the mashed dal. Let it cook on low flame for 5-8 mins. Remove from heat.
  • Heat oil and ghee in another pan and splutter mustard seeds. Add small onion, curry leaves and red chillies. Fry till small onion becomes golden brown. Remove from fire and pour everything over cooked dal. Mix well.
  • Serve with rice and pappad and a drizzle of some ghee.
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