Recipes
Cardamom Spiced Hot Chocolate Shots
-Natasha
This is a classic hot chocolate that I have been making for years at home. The cardamom is my little Indian touch to take it to another level and believe me, it makes all the difference. Sometimes, I add a little grating of fresh ginger for an added taste of India and surprisingly, it works really well.
What you need :
- 2 cups whole milk
- 2 tbsp Indian Natives cocoa powder
- ¼ cup sugar
- ½ cup chopped dark chocolate
- 2 cardamom pods, pounded
- 1 cup whipped cream
Putting it all together
- Heat the milk in a saucepan and bring to a simmer. Whisk in the sugar, cocoa and stir till combined. Add in the chopped chocolate and cardamom, stirring occasionally, until the chocolate has melted.
- Strain (if you want to eliminate the cardamom bits) into small cups, top with a dollop of whipped cream and some chocolate shavings or chips.
Chocolate Quinoa Cake
(Gluten Free)
-Natasha
This is a super easy yet really delicious and moist chocolate cake. The best part - no flour at all and gluten free! If you bake regularly, you would usually have these ingredients in your pantry so it is also a great impulse baking recipe. Take this cake to another level with an amazing orange cream cheese frosting. This is a great recipe of a basic cream cheese frosting which you can combine with other cakes. Omit the orange and add cinnamon, lemon, berries etc. Sandwich the frosting between two cookies for a delicious treat for the kids!
What you need :
- 2 cups quinoa, cooked
- 1/3 cup milk
- 4 eggs
- ½ cup butter, room temperature
- 1 tsp vanilla extract
- 1 cup sugar
- ½ cup Indian Natives cocoa powder
- 1 ½ tsp baking powder
- ½ tsp salt
- Icing sugar for dusting (optional)
Putting it all together
- Preheat the oven to 180 C. Grease and line a 9” cake tin with butter paper.
- Melt the butter
- In a blender or food processor, put the quinoa, milk, eggs, melted butter and vanilla. Pulse to combine till smooth.
- Add the sugar, cocoa, baking powder, baking soda and salt and blend again till combined.
- Pour the cake batter into the prepared tin and bake for 45 mins or until the top of the cake is firm and a skewer inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow to cool for 15 mins in the tin. Turn onto a wire rack and cool further.
- Finish with your choice of frosting or décor. You can just dust some icing sugar for a simple yet elegant look.
Easy Chocolate Crepes
-DEEPIKA KATYAL
Sunday mornings are for leisurely breakfasts like these Chocolate crepes!! I love mine with just a drizzle of Maple Syrup and some toasted Hazelnuts!! You can stuff these with bananas, strawberries, nut butters, some coconut cream...the options are endless...
I used this rich Cocoa powder from Indian natives for making these! I love a full bodied richer chocolaty flavor in my desserts. And this Cocoa powder was just perfect for my liking. It's organic, vegan and has a deep beautiful aroma!
What you need :
- 3/4 cup Oat Flour
- 1/4 cup Indian Natives Cocoa powder
- 1/2 tbsp Flax seed powder
- 2 tbsp Maple Syrup
- 1 1/2 cup Almond Milk
- Coconut oil for cooking
- Toasted hazelnuts for serving
Putting it all together
- Place all batter ingredients into a bowl and mix well into a smooth consistency. Let the batter rest for a few minutes, then mix again.
- Warm up a non-stick skillet on medium-high heat. Remove from heat and brush the oil on the pan. Pour some of the batter onto the pan and quickly slightly tip it in various directions in a circular motion to spread the batter into a thin circle.
Luxury Chocolate Layer Cake
Sreoshi Mandal
The secret behind this decadent Layer Chocolate Cake is the Indian natives Absolute Dark Cocoa Powder. The quality of the cocoa powder really surprised me! It gave this cake a rich chocolate flavour, just how I wanted it to be
What you need :
- 225g unsalted butter, softened
- 4 free-range eggs
- 225g caster sugar
- 225g self-raising flour
- 60g Indian Natives cocoa powder
- 2tsp baking powder
For Filling
100g unsalted butter, softened
280g cream cheese
100g icing sugar
½ tsp vanilla bean paste
For the ganache
300ml double cream
200g dark chocolate, chopped
1tbsp chocolate vermicelli
Putting it all together
- Heat the oven to 160C fan, gas 4. In a large bowl, whisk together the butter, eggs, sugar, flour, cocoa powder and baking powder with an electric whisk.
- Divide the mix between the tins and bake for 25 minutes, until springy to the touch. Allow to cool and slice each cake horizontally into 2.
- For the filling, beat half the cream cheese with the other ingredients, then add the remaining cream cheese. Don't over-beat and leave in the fridge until you're ready to use.
- For the ganache, heat the cream to almost boiling, then pour over the chocolate and stir until well combined. Allow to cool.
- Spread a third of the filling over 3 layers of cake and stack them up. Put the final cake on top and pour over the ganache to coat the top and sides. Decorate the top with chocolate vermicelli.
Homemade Hot Cocoa
-Mansi Rathod
One of the easiest and most comforting beverages that you MUST make in winter! You definitely need a really good quality cocoa powder like Indian natives to make the best cup of thick hot cocoa! I have used their Medium Dark variety for this but you can also use their Absolute Dark or Mild cocoa powder, which are equally good!
What you need :
- • 1 cup milk 220ml (you can use non-dairy milk to make it vegan!)
- • 2 tbsp Indian Natives cocoa powder (15gm)
- • 1.5 tbsp brown sugar (18gm) (substitute with any sweetner of your choice to make it sugar-free)
- • A pinch of salt
- • 1/4 tsp instant coffee powder (optional, but recommended)
- • 10gm dark chocolate (optional)
Putting it all together
- Combine all the ingredients in a saucepan and place on medium heat.
- Let it simmer for 2-3 mins and keep whisking until it thickens a little.
- Pour it in your favourite mug and serve it hot!
- You can also add cinnamon, nutmeg, whipped cream, marshmallows, dark chocolate, vanilla extract, Nutella, Baileys or Kahlua, salted caramel sauce or just sprinkle some cocoa powder to make it even better!
Rich chocolate sauce
-Sinnitabarbaro
My mom has always been an inspiration for me when I cook. Seeing her cook food with so much of love and happiness is amazing and the ability to try and make almost everything at home was incredible. And one of the thing that I always cherished as a child was fresh homemade chocolate sauce
What you need :
- Cold milk - 60 ml
- Cold water - 60 ml
- Granulated sugar - 1/2 cup (adjust to your liking)
- Condensed milk - 4 tbsp
- Indian Natives Dutch processed cocoa powder (medium dark) - 1/2 cup
- Vanilla essence - 1/2 tsp
- Cornflour - 2 tbsp
- Cream - 2 tbsp
- Butter - 1.5 tsp
- A pinch of salt
Putting it all together
- Take a saucepan. Add in the sugar, cocoa powder, salt and cornflour. Mix well and ensure there are no lumps.
- Now stir in the milk and water to the same saucepan and put it on low flame. Once the mixture gets warm, add vanilla essence, cream, condensed milk and mix well.
- Keep stirring for a while. You will see that the mixture will slowly start to thicken.
- Once the mixture coats the back of your spoon, it means it is ready. Take off from heat and add in the butter for an extra rich, creamy and silky texture.Store in a jar.
Note: Keep stirring the liquid continuously to avoid forming lumps.
