Thursday, August 30, 2018

Chocolate Baileys Ice-cream

Chocolate Baileys Ice-cream is a delight for those who love Baileys and chocolate. 
The taste depends a lot on the quality of cocoa pd used. I must say Kalya Cocoa Powder did take the taste a notch up. 
I have used Amul cream. Please don't use whipping cream if you want real taste of ice-cream. Keep the cream in the fridge overnight. Chill the bowl and the whisks also before you start beating the cream.


Milk.                  1/4 cup
Cocoa pd            20 gms
Fresh cream       200 gms
Condensed milk 200 gms
Baileys.              1/4 cup 

  • Mix cocoa pd and milk.. 
  • Beat cream till its really thick.
  • Add the cocoa pd  and milk mixture. 
  • Beat to mix well. 
  • Add in condensed milk and beat again.
  • Add Baileys and mix well.
  • Now freeze it for four to five hours. 
  • The sides would have frozen but ice cream would be still soft in the centre. 
  • Beat it well. 
  • Now pour it into a flat container. Cover with cling films and close the container tightly.  
  •  Freeze it overnight. 
  • Serve it next morning. 

Friday, August 17, 2018

Chocolate Syrup

Chocolate Syrup 
I have been making chocolate syrup for many years now but somehow never got down to blogging it. 
But when I was chosen by plattershare to review Kalya brand of cocoa and share some recipes using the same, I finally got down to blog it. This, a very easy  recipe, gives you yummy chocolate syrup in minutes with no preservatives. Once you try this, you will never use store bought ones. Use very good quality cocoa coz the taste of your sauce depends on it . Today I have used Kayla. Earlier I have always made it using Hintz. Go ahead and try it out . 
Gives 200 gms 

Ingredients : 

Raw Cane Sugar        125 gms
Cocoa pd                    25 gms
Water                         1/2 cup
Vanilla Extact            1/2 tsp
Sea salt                       a pinch
Baking Soda              1/8 tsp


  • Mix in water and cocoa pd in a deep sauce pan.
  • Place it on medium heat.
  • Tip in sugar, stirring all the time.
  • Bring it to a boil, stirring continuously.
  • Now reduce the heat to low and let it simmer for 3-4 minutes, stirring all the time.
  • Don't leave the sauce unattended even for a minute coz it will boil over.
  • Remove from fire and let it cool.
  • It will appear quite watery right now but remember it will thicken as it cools.
  • While its cooling stir in salt , baking soda and vanilla extract.
  • Once completely cool store in sterilized glass bottles and refrigerate .
  • Stays  fresh for a couple of months. 
  • Serve it over ice cream, cakes . 
  • You can gift it to someone dear to you as well.

Note : baking soda is used to prevent crystallization of sugar.
You can easily double the recipe. .
I have used raw cane sugar but you can use white sugar also.

Chocolate Walnut Cinnamon Buns

I used to make these often when my son was in school. The twinkle in his eye as he would assemble the whole dessert gleefully would make my day. 
He would put a large scoop of ice cream and then pour oodles of homemade chocolate syrup before digging in. 
I stopped making these once he left for college. 
When I was asked by Plattershare to review Kalya brand of cocoa powder and showcase some recipes using it, the first thought that came to my mind was to recreate these chocolate walnut Cinnamon Buns. 
Irony is that my not so young son is coming back home in two days time. Hoping to see the same twinkle in his eyes. 


For the filling

Butter                     50 gms
Brown sugar          50 gms
Walnuts                  50gms chopped finely
Cinnamon pd         1 tsp

For the buns
Flour                      185 gms
Cocoa pd                18 gms
Brown sugar          15 gms
Baking pd              1 tsp
Cinnamon pd         1/2 tsp
Butter                     15 gms chilled
Milk                       100 ml
Banana                   1 small.


  • Beat butter and Cinnamon pd till creamy.
  • Add sugar and beat till light and fluffy, approximately 2-3 minutes.
  • Mix in the walnuts.
  • Keep it aside.
  • Do not refrigerate.
For the buns

  • Take a six inch round pan. Line the base with a parchment paper.
  • Grease and dust with flour.
  • Churn banana and milk in a blender.
  • Strain it and keep it aside.
  • Take all the dry ingredients and whizz them in a food processor.
  • Cut butter into small cubes and add it to the flour mixture.
  • Churn again to evenly distribute the butter through the flour.
  • Take it out into a bowl.
  • Now slowly add the banana milk mixture and using the tips of your fingers bring together the flour.
  • If it feels dry add a tsp of water at a time.
  • I used 1 tbsp water.
  • Dust a parchment sheet with some cocoa powder and place the dough ball on it.
  • Cover with another parchment sheet.
  • Using a  rolling pin, roll it out into a 12 by 10 inch rectangle.
  • This will require some patience.
  • Spread the filling evenly all over.
  • Now  with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll.
  • Using a very sharp knife or a bench scraper cut the roll into six equal parts.
  • Place the buns, cut side up in the prepared tin with very little gap between them.
  • Preheat the oven to 200 degrees celsius.
  • Now reduce the temperature to 180 degrees celsius and bake them for 20-25 minutes.
  • Mine took 25 minutes.
  • If you have a bread thermometer, then check, their internal temperature should read 190 degrees fahrenheit.
  • Remove the pan to a wire rack.
  • After ten minutes carefully remove them to a serving platter.
  • Enjoy them plain with coffee or serve them warm with a scoop of vanilla ice-cream and a drizzle of homemade chocolate syrup. 

Note : you can easily double the recipe. 

Friday, July 27, 2018

Ladi pav or Dinner Rolls

If you like Indian street food aka chaat, then I am sure you would must have eaten pav bhaji and vada pav.
Both of these items are made quite often as every one at home is very fond of them.
Sharing with you an easy method of making pav at home.

Apf   (All purpose flour)                       2 1/2 cups
Wwf  (Whole Wheat flour)                  1 cup
Milk                                                          1 cup
Water                                                       1/2 cup
Active dry yeast                                     1 1/2 tso
Sugar                                                       1 tsp
Salt                                                          1 tsp
Oil                                                            2 tbsp
  • Take 1/4 cup milk from the recipe.
  • Warm it slightly. It should be just warm to touch and not hot.
  • Mix in sugar. Now Sprinkle yeast over it.
  • Let it sit in a warm place for 10-15 minutes.
  • You will see that the yeast has bloomed up.
  • In a bowl take 1 cup Wwf and 1 cup Apf. Add in the yeast mixture and remaining milk. Mix everything together with a wooden spoon.
  • Cover and leave it for 30 minutes. This is called autolyse. This will help in developing gluten better.
  • Now add in remaining flour, water and salt. Mix well.
  • Tip it on clean counter top and knead well for atleast 15 minutes.
  • While kneading use up the 2 tbsp oil.
  • You will find that the dough has become very soft and supple.
  • Oil a bowl properly. Keep the dough in the bowl.
  • Turn over the dough once so that it gets oiled all over.
  • Cover the bowl with cling wrap and leave it to double in size.
  • This may take from an hour to two depending on the temperature of your kitchen.
  • Meanwhile grease and dust an  8" square tin.
  • Once the dough has doubled in size, remove it on the counter top.
  • Very gently knead it for a minute.
  • Divide the dough into 16 equal pieces.
  • Each peace will weigh 50 gms approx.
  • Take one piece, pull lightly from one corner and stick it to the center. Repeat from the remaining corners. This will help to tighten the surface.
  • Now keeping the seem side down, cup it in your palm and roll on the counter to get a neat ball.
  • Repeat the same with remaining pieces.
  • Arrange these ball in the pan.
  • Brush them with oil and cover with a cling film.
  • Let them double in size. This will take anywhere between 30-45 minutes.
  • Meanwhile preheat your oven to 180 degrees Celsius.
  • Before placing the tin in the oven brush the pav with milk.
  • Bake for 30 - 40 minutes or till they are nice and golden.
  • Remove them to a wire rack. Brush with butter.
  • Enjoy them warm with a spicy bhaji or potato vada.

Gobhi ghee roast

Since I saw so many people loving this recipe I was quite intrigued and was compelled to try it.
The twist is that I am a vegetarian so I decided to make it with cauliflower.
I have halved the recipe. Used 250 gms cauliflower florets. I have followed the recipe exactly except for small changes. I have used very little pepper. Secondly I added tamarind pulp only after cauliflower was done. I also added a couple of tablespoon of water while grinding the paste and also while cooking it.
So presenting my Cauliflower ghee roast. Trust me it is to die for. Next time I will try this recipe with baby potatoes.
Thank you Prima and Atul for such a wonderful recipe. My house is smelling heavenly because of star anise.

Gobhi                           250 gms
Ghee                             3 tbsp
Onion                           2 medium sliced
Curry Leaves              1 sprig
Onion                          1 sliced and fried for garnish

Make a coarse mixture after lightly roasting :

Khus Khus                1 tsp
Saunf                         1 tsp
Star Anise                 1
Coriander Seeds      1 tbsp
Cinnamon                 1 "
‎Black Peppercorn   1/4 tsp
‎ Cumin seeds           1/2 tsp
‎ Green Cardamom  4
‎Laung                        4
Ginger Paste            1/2 tbsp heaped
  Garlic Paste           1/2 tbsp heaped
Onion                       1 small roasted and chopped
Tamarind paste      1 tbsp
Sal                             1/2 tsp
Mustard oil              1 tbsp
Water                        3 tbsp


  1. Make a paste of the above  with little water. Mix 1 tbsp oil in the paste. Now marinate gobhi in the above made paste  for 1 hour.
  2. Heat ghee  on a pan. lots of ghee.
  3. Add  curry leaves and chopped onions.  Once onions  soften add in the marinating gobhi.
  4. Cover and cook on low heat until just done. Take care not to over cook the gobhi.
  5. Sprinkle water from time to time if needed.
  6. Garnish with fried onions and serve hot.