Anjali's Food Kaleidoscope

Chocolate Nutella Ice Cream


I can see that you all really liked the Chocolate Nutella recipe I posted on my Fb Page. I got a few queries about the recipe so here are the answers to all of those.  I have used Amul Whipping cream as it has no added sugar and inreases a little in volume on  whipping , and doesn’t treble like the other brands. Also I like the fact that the Amul Whipping cream comes in small tetra packs of 200 ml as well the large 1 litre ones.
I love making Ice creams at home , I find a kind of thrill in churning a few indredients and then placing the mixture in the freezer and letting it do the magic of giving it a delicious texture. 


1.   500 ml Amul Whipping cream
2.   300 grams Dark chocolate ( I use Morde)
3.   6 heaped tablespoons or One fourth jar of Nutella
1.   Chill the whipping cream tetra pack in the fridge for atleast  4- 7 hours.
2.   Five minutes before starting to prepare the ice cream , chill the steel bowl in the freezer in which you will whip the cream.
3.   Measure 500 ml Amul Whipping cream and pour in the chilled bowl.
4.   Using an egg beater whip the cream till it increases in volume , stiffens a little and finally forms soft peaks.
5.   Leave the cream to come at room temperature. Meanwhile break the chocolate into about 2 inch pieces and place in a Borosil or Pyrex bowl and microwave for about 2 minutes. To check if the chocolate has melted , just touch a chocolate piece with the back of a spoons and if it melts away that means the chocolate has the desired consistency. You could even place the chocolate in a steel bowl and then place it over a pan of simmering water , the water should not touch the base of the bowl. Keeping the flame on low so that the vapors of the water do not come in contact with the chocolate , keep stirring the chocolate pieces till they melt away. If you let the bowl remain on the hot pan the chocolate will remain melted and not set.
6.   Touch the melted chocolate to check if it is still not hot. If it has cooled down a bit , pour it into the whipped cream. Add the Nutella and give a good mix.
7.   I would suggest that the ice cream be set in a freezer safe Glass bowl or in an Aluminium container.
8.   It will take about 4 hours or more for the ice cream to set.
If you want to enjoy your ice cream even more then serve it in an Icecream cone and relish it for long while chatting with your family or friends.
Enjoy !!!!!

The next ice cream recipe coming up is “Honey Fig “Ice cream.

Baked Vegetables


Colourful vegetables wrapped in a creamy satiny sauce , topped with cheddar cheese and baked . That's "Baked Vegetables " for you. I prefer making "Baked Vegetables " during the winter season when Green fresh peas and juicy carrots are available in plenty. The fresh vegetables add a subtle sweetness to the "Baked Vegetables which is seldom possible with the frozen ones.


1. One cup cubed carrots
2. One cup Cauliflower florets
3. One cup fresh French beans
4. One cup cubed Potato
5. Three fourth cup fresh green peas
6. Three and a half tablespoons butter
7. Six tablespoons all purpose flour
8. 3 cups chilled milk
9. Half a teaspoon Black Pepper powder
10. Salt to taste or about three fourth teaspoon
11. Half a cup grated cheddar cheese


1. The vegetables are to be cooked till just about done , they should remain crunchy and firm. This can be done in many ways , I prefer to place all of them in a steel strainer and place the steel strainer over a pot of boiling water , cover , and cook for about 7 - 10 minutes on high flame.You can do this or put them directly into boiling water and strain and cool when done.
2. I check the vegetables in between and remove from  over the boiling pot as soon as the vegetables are cooked but still crunchy. Let the vegetables come to room temperature.

3. Meanwhile lets make the white sauce. Place the butter in a heavy based pan and keep the flame on medium. Just as soon as the butter begins to melt , add the flour and stir and mix for about two minutes. Then add the chilled milk gradually stirring the mixture all the time to avoid getting lumps.
4. Increase the flame to high and stir till the sauce becomes thick like paint.

5. Turn the gas off and add salt and pepper. As soon as the sauce comes to room temperature , toss the boiled vegetables and mix gently.

 6. Put the mixture into an oven proof glass baking dish ( Pyrex , Borosil or Marinex). Cover with grated cheese . At this stage the vegetables can be covered with cling film and kept in the fridge for 4- 6 hours.
7. To bake , remove the cling film , let the vegetables come to room temperature and bake in a preheated oven at 180 degrees celcius for about 20 - 25 minutes . The cheese gets a slight Golden colour.
8. I make vegetable cutlets , cook a can of Baked beans and serve the Baked Vegetables with Dinner rolls.


Vibrant Chocolate cake


I wanted to come up with a delicious and easy to prepare Chocolate Cake recipe before the Valentine’s Day . It was a self- dictated deadline that I had set up for myself. I wanted a moist cake using refined oil especially since I have been getting a lot of messages on my FB page to put some cake recipes with refined oil in place of butter.
             Now before I start with the recipe , there are a few details which have to be kept in mind if you want your first bake to be the best bake. Take a strainer  ( not the fine tea strainer ) and pour about half a can of the 400 g Nestle a+ curd , and let the water drain out for about an hour and a half . This should make about half a cup ( Indian measuring cup of 200ml) of thick curd.
        Secondly , it would be easier to prepare this cake with an egg beater. I have used an Indian measuring cup of 200 ml , but I have found equally good resuts with the American 250ml too.

1.   One large egg
2.   100ml of Refined oil ( I have used Sunflower Oil )
3.   One cup castor sugar ( Powder Sugar)
4.   One and a half cup of All purpose flour
5.   Half a cup of Cocoa Powder ( I use Hershey’s or Cadburys)
6.   One level teaspoon of baking soda
7.   Half a cup of the drained curd
8.   One level teaspoon of Vanilla essence
9.   One tablespoon lemon juice
10.               Two tablespoons of chocolate chips and some sprinklers 


1.   Sieve the flour , cocoa powder and baking soda and keep aside.
2.   Break the large egg in a mixing bowl and using an electric beater , beat the egg and the castor sugar  for a few minutes till the mixture becomes light and creamy.
3.   Pour in the oil in a slow drizzle and mix well with the egg and sugar mixture using the egg beater.
4.   Add the flour and the drained curd ( at room temperature ) alternatively and using a wooden spoon ( preferably ) give a good mix. Mix in the lemon juice. The cake batter should have a nice sheen.
5.   Pour the batter into a 7 inch loaf tin or a seven inch round tin and  sprinkle two tablespoons of chocolate chips and a few cake sprinklers.
6.    Bake in a preheated oven at 180°C for about 45 – 50 minutes till a cake skewer or toothpick inserted in the center of the cake comes out clean.
7.   Let the cake cool before taking it out of the tin and cutting into slices.

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