Monday, 9 April 2018

Easy Chocolate Icecream, No machine needed

Easy Chocolate Ice cream, No machine needed
 Easy Chocolate Ice Cream-no machine needed, easy chocolate ice cream, no churn chocolate ice cream, old fashioned chocolate ice cream, homemade chocolate ice cream, very rich custard style ice cream, best home made chocolate ice cream. If an assortment of all these words gets your attention, interest or drool meter on high, then welcome for you have reached the right page.

This simple, delicious, custard based and good old fashioned home made style ice cream will make you lick the bowl clean and sneak into the refrigerator for seconds, it is that good. What makes it so so good are the eggs that give this chocolate ice cream it's silky consistency and don't worry, I promise that the eggs will not curdle any where in the preparation process.

The secret lies in mixing all the ingredients along with the eggs before you put the mixture to heat.

Summer has set its hot foot across the globe and summer time means, its time for ice cream and not just any ice cream but this easy chocolate ice cream where no machine is needed, so read on for the recipe friends, for disappointed is something you wont be.

Serves: 6 - 8 persons

You will need:

2 large eggs (at room temperature)
200 ml fresh single cream (not whipping cream; 25% fat)
200 ml condensed milk (i.e. 1/2 a standard tin)
2 tablespoons cocoa powder
50 grams (1/4 cup) dark chocolate (melted)
1/2 cup milk (use any type you have on hand)
Nuts/ seasonal fruits or chocolate curls to garnish)


In a medium sized non stick pan break in two whole eggs.

 Roughly whisk the eggs with the aid of a wooden spoon.

Now to the whisked eggs add in the cream, condensed milk and the milk and mix well.

Next add in the cocoa powder and stir in well, you will notice some cocoa powder lumps, but these will dissolve slowly as the mixture heats up.

Now transfer the pan onto a very low gas burner, allow to cook on low heat, occasionally stirring in between to dissolve the cocoa lumps and from preventing the mixture from sticking to the bottom of the pan.

After about 20 to 25 minutes you will notice that the mixture has taken up a thick custard form and evenly coats the back of the wooden spoon without sliding off. At this point turn off the heat and transfer your custard into a freezer proof dish (a cake tin works perfectly well)

As soon as you pour your custard into the dish, cover with plastic wrap such that it touches the surface of the custard. This will prevent the custard from forming skin.

Freeze this custard for at least 6 hours (till it starts to set but is soft in the center when you push in with a finger)

Break the semi set custard with a large spoon and transfer to a blender or food processor.

Blitz it once and pour back into the freezer proof container.

Cover with a lid and freeze for at least 8 hours.

After 8 hours, scoop out the ice cream into individual bowls and served sprinkled with nuts, chocolate chips or fresh seasonal fruit.


Tuesday, 3 April 2018

Parsi Chapat recipe (Parsi style crepes)

A simple and easy crepe, in this case Parsi Chapat (chaptu or chapat meaning flat in Gujarati) can be made in a matter of minutes, with all ingredients easily available in your pantry. These French street food staples are made all over the world by people of all races and ethnicities, with a few tweeks in flavourings and aromatics of course.

Our Parsi grannies put their own beloved spin on them by the addition of semolina flour (rava) for a change in texture and the addition of rose water (because we come from Persia, rose water is our elixir) along with our favourite flavourings of cardamom and nutmeg powders.

Often thought of being rather tricky to make vis a vis their plumper cousin the pancake, these Parsi Chapat are actually quite simple to execute. Enjoyed by the community folks with their choi (Parsi for tea) these Chapat can easily double up as a wholesome breakfast for adults and kids alike.

Over the the recipe for Parsi Chapat a.k.a crepes then,

Makes: 8 - 10 crepes

You will need:

1½ cups whole wheat flour
2 eggs
¼ cup powdered jaggery (or muscovado sugar)
1 tablespoon semolina (suji / rava)
1 tablespoon butter OR ghee (clarified butter) + more for greasing and basting
1½ cups milk
1/2 teaspoon nutmeg and green cardamom powders
1 teaspoon vanilla essence
1 tablespoon edible rose water OR 3 drops of rose essence
6-7 almonds
1 tablespoon chironji (charoli nuts or seeds of the Buchanania Lanzan tree)


Break eggs in a bowl, add semolina and sieve in whole wheat flour and whisk.

Add vanilla essence, rose water and muscovado sugar and whisk till the sugar dissolves.

Add 1 tablespoon ghee and whisk.

Add milk and whisk well to make a smooth batter.

Add in the cardamom and nutmeg powders.

Finely chop 3-4 almonds and add to batter along with the chironji nuts and mix well.

Heat a non-stick griddle (tawa) and grease with some ghee.

Pour a ladleful of batter and spread to make a thin disc.

Roast on both sides till golden specks appear, basting with some ghee.

Similarly, repeat the process and prepare more crepes the with remaining batter.

Sliver the remaining almonds.

Serve hot garnished with almond slivers.


Tuesday, 13 March 2018

Strawberry Cheesecake Bonbon Icecream

We all have that one childhood memory that we want to cling onto, never let go and maybe even bring back to the present, one of mine is eating little bon bon ice-creams year after year come summer, imagine my utter dismay when the manufacturer decided to discontinue them abruptly and unfortunately these cuties haven't made an appearance since.

My son will never know the joy of peeling a bite sized wrapper they came in and then swallowing each bon bon whole at a go, because games three decades ago were played like that with friends.

Now if you've been reading this space for awhile you know that strawberries are my muse, I love love love them with all my heart and my lens as they seem to light up every frame that they are kept in. However vanity aside, I also love strawberries for their teeth whitening charms and also because they are every weight watchers besties considering that they are very low in calories, though truth be told, natures bounty should be appreciated through its nutritive value rather than their calorific one, but I am a woman and a woman she does what she has to, she counts her cals....

Okay so its March now and spring has sprung and before it vanishes as quickly as it comes and turns into a horrific blaze fest a.k.a The Indian Summer, I thought of hanging onto the last remnants of the pleasant weather and the seasons last strawberries and thus were born these delectable little Strawberry Cheesecake Bonbon Ice-creams. Why cheesecake you ask?, Well why not, the cream cheese provides a new tangy and tart dimension in flavour and adds a fun element and whenever these three are said in the same breath, they always get my vote.

So without further banter then, lets checkout a super simple recipe for Strawberry Cheesecake Bonbon Icecream.

Makes: 20 bonbons
Prep Time: 10 minutes
Freezing time: 6 hours

You will need:

200 grams cream cheese
100 grams fresh strawberry puree
150 grams condensed milk
150 grams dark cooking chocolate


Start by bringing all the required ingredients to room temperature.

Now add in the cream cheese and condensed milk to a blender or food processor and blitz till well combined.

To the mixture add in pureed strawberries.

Mix in gently using a folding motion so as to create a beautiful ripple effect, you can even mix in all the puree if you so wish.

Pour in this mixture into a prelined burfi tray and spread evenly.

Freeze for 6 hours.

Once fully frozen cut into bite sized pieces and freeze again for 30 minutes.

Now melt the chocolate in a double boiler or microwave and quickly dip and remove each piece of ice cream and lay on a tray.

Once all the pieces are dipped, freeze again for 1 hour before serving.


Tuesday, 27 February 2018

Khajur ni Ghari (Parsi style date stuffed pastries)

Khajur ni Ghari (Date stuffed pastries)
In the days of yore countries and cultures had specific and dedicated tea rituals, each better than the other, some opulent, some easy breezy, but cherished and devoured all. Think of Britain and its High Tea with scones, raspberry jam and Cornish clotted cream and you wonder how an experience as simple as tea could be so divine, as if one were floating on a feather light, soft cloud , at least that's what I felt when a cousin (who is half British) invited me for High Tea.

Karanji / Gujiya with dates
India is the land of snacks and if I were to even touch the tip of its exhaustive and enviable snack repertoire, I'm certain I'd sprout grey hair all over my head and still be far from finished.

Well today lets talk about some iconic snacks made, loved and contributed by the Parsis of India. From the uber delicious Dar ni Pori to taste bud tickling Eeda Chutney na Pattice and from Bhakhras to Nankhatais, Parsi tea time snacks are legendary in their own right and small establishments which sell these snacks, sell them like hot hot cakes, that why always remember to pre order (wink!).

Okay so today Im going to be talking  about a lovely Parsi style pastry that has its roots in both Gujarati as well as Persian cuisine. I'm talking of Khajur ni Ghari or date paste stuffed pastries infused with nuts and rosewater.

A Ghari is a stuffed Gujarati style pastry made with mawa (reduced milk solids, clarified butter and mixed nuts, it is then deep fried and coated with more ghee (clarified butter), we Parsis however roast the pastry instead of frying it. The dough is made just like one would make a karanji or gujiya and then stuffed with minced dates that have been infused with rosewater, cardamom and nutmeg, these four being Persian influences.

Now that I have rambled enough for the day, over to the recipe...

Khajoor ni Ghari
Makes: 9 small or 5 standard sized Khajur ni Gharis

You will need:

For the Pastry
Maida (all purpose flour) - 3/4 cup
Rice flour - 2 tablespoons
Ghee or butter - 1 tablespoon
Baking powder - 1/4 teaspoon
Salt - 1/4 teaspoon

For the filling:
Dates - seedless - 250 gms
Sugar - 1 tablespoon
Ghee or butter - 1/2 tablespoon
Nutmeg and cardamom powders - 1/2 teaspoon
Rosewater - 1 tablespoon OR Rose essence - 1/4 teaspoon
Pistachio and Almonds - Powdered - 1 tablespoon


In a mixing bowl add in all the dry ingredients mentioned under For the Pastry and mix well with a whisk.

Next into the dry ingredients add in the ghee (clarified butter) and mix it in well, then add water 1 tablespoon at a tie to make a soft dough.

Wrap in some plastic wrap and allow to rest for 30 mins.

To make the filling, start by roughly chopping the de seeded dates and then mincing them in the chutney jar of a blender or alternatively use a food processor.

Pulse 7 to 8 times to get a roughly minced texture.

Now add in ghee into a pan and once it is slightly hot add in the minced dates, sugar, rosewater and nut powders.

Mix well until all the liquid is absorbed into the date mixture.

Then switch off the gas and mix in the nutmeg-cardamom powders.

Allow to cool down to room temperature.

Once cool pull off small portions of the date mix to make 9 small balls of equal size.

Now make 9 small balls out of the pastry dough and keep covered either under plastic wrap or under a damp kitchen towel.

Take one ball of pastry at a time unto a flat kitchen surface and spread out into a 2 inch round by tapping with your fingers.

Put a ball of the date mixture in the center of the rolled pastry dough.

Gather the edges and squeeze shut by rolling between your palms.

Turn over folded side down and press down gently with your hands to form a two inch round.

Press gently so that none of the filling oozes out of the dough.

Make 9 such pastries and keep covered either with plastic wrap or a damp cloth.

Now preheat your oven to 180 degrees Celsius and in the mean time line and butter your baking tray.

Place the gharies onto the buttered tray and brush the tops and sides of the pastry with ghee or melted butter.

Bake for 45 to 50 mins or till all the gharis are uniformly deep golden in colour.

Enjoy these Gharis fresh out of the oven with a hot cuppa choi (Parsi for tea).

Tuesday, 20 February 2018

Parsi Style Marghi na Farcha (Fried Chicken)

Marghi na Farcha ~ Chicken Farcha ~ Parsi style fried chicken
If there is one thing that I am insanely joyful at being, is that I'm a Parsi. Sweet, friendly, charitable, loving, self mocking and eccentric are but a few adjectives that are loosely used to describe my community folk, all of which I accept gladly. The one thing however that I am forever grateful for is our food, food that I shamelessly advocate, any and every chance I get. Now every flower has its season to bloom and every sports person is at his top form for a few number of tournaments, the same principle applies to Parsi food as well, come wedding season the gastronomic delights that one gets to experience are otherworldly.

A large and I mean large number of vanis (courses) that used to be served at Parsi weddings are reduced to a mere trickle with folks getting more weight and waist conscious (that would include me, truth be told), however I'm someone who thrives on nostalgia and I really do miss the days when a wedding patru (plaintain leaf on which the food is served) would be replete with vanis like Lagan nu Custard, Topli na Paneer, Chicken Maivalan and of course Marghi na Farcha.

In the days of yore these Marghi na Farcha would be made of an entire chicken leg, these days however it has been relegated to smaller pieces of the bird. Okay so what is a Marghi nu Farchu?, well simply put its a piece of chicken marinated in simple but delicious Indian spices, dipped in suji (semolina) or breadcrumbs, then dipped in egg wash and deep fried. To be honest a Marghi nu Farchu is a Kentucky Fried Chicken on another level of yummy goodness. This I'm blindly willing to place my bets on.

Marghi na Farcha ~ Chicken Farcha ~ Parsi style fried chicken
Now if all those words have tempted you enough, on to the recipe.

Makes: 4 Marghi na Farcha
Cooking time: 20 mins
Prep time: 10 mins + 2 hrs (for marination)

You will need:

Chicken drumsticks - 4 
Red chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Cumin seed (jeera) powder - 1/2 teaspoon
Coriander seed (dhaniya) powder - 1/2 teaspoon
Ginger garlic paste - 1/2 teaspoon
Lime juice - 1 tablespoon
Black pepper powder - 1/4 teaspoon
Salt to taste
Eggs - 2 whole
Bread crumbs or rava/ suji - 1/4 cup
Oil for frying - 4 tablespoons


Wash and dry the chicken drumsticks and poke holes all over the meat using a fork.

Put the drumsticks into a bowl and sprinkle with all the spice powders, lime juice, ginger garlic paste and salt.

Mix well and coat all the pieces of chicken well with the marinade.

Refrigerate for at least 2 hours or even overnight.

Now dip each piece in a bowl containing two lightly beaten eggs.

Next coat the egg dipped chicken with bread crumbs or rava/ suji.

Dip it gain into the beaten eggs.

Gently lower each thrice coated piece of chicken in a pan containing hot oil, the moment to put in the chicken, turn down the heat to medium low and allow to cook on each side for approx 4 mins.

Since we are pan frying these, you will need to turn the chicken pieces on their sides as well, in order to cook them from there as well.

Once all the pieces are cooked through and acquire a golden brown tint, drain off onto a paper towel to absorb the extra oil.

Serve piping hot with dals, curries or vegetable preparations or simply dunk them into you favorite dipping sauce and devour.



I have used drumsticks as they happen to be a favourite at my home, feel free to use any part of the chicken to make these Marghi na Farcha.

Do not forget to poke holes in the meat before marinating as this will allow it to absorb maximum flavour.

Adding a teaspoon of water to the egg wash before the final coat will result in nice lacey outer covering once the chicken is lowered into the hot oil.

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Easy Chocolate Icecream, No machine needed

Easy Chocolate Ice cream, No machine needed   Easy Chocolate Ice Cream-no machine needed, easy chocolate ice cream, no churn chocolat...