December 19, 2019December 19, 2019 3min readBy Zheel Patel
Hello everyone, if you follow me on Instagram you may know that I recently had my second son. We are so very obsessed with our little bundle of joy and while I did enjoy my time recovering and hanging out with the kids, I really missed being in the kitchen.
I have tried and tested this recipe MONTHS ago…but I never took the time out to remake it and photograph it. I finally did it though and I’m so happy with the turnout. It is seriously SO delicious. For my chai element simply just add a teaspoon of chai masala to the chocolate. Serve it with malai kulfi ice cream or plain old vanilla and it is TO DIE FOR. Please take my word for it and make this, you will not regret it.
1 (8 oz.) cup semi-sweet baking chocolate
4 eggs, room temperature
4 tbsp butter, room temperature + more for greasing the ramekins
6 tbsp sugar
4 tbsp all-purpose flour
¼ tsp cardamom powder
¼ tsp salt
2 tbsp of chai liquid
Powdered sugar to garnish (optional)
Malai kulfi ice cream to serve with it (optional)
1/2 cup water
1 tbsp black tea
1 tsp chai masala
Preheat the oven to 425 degrees and grease the ramekins with butter and set aside until ready to use.
In a saucepan bring the chai and water to a simmer, strain and put aside until ready to use.
In a microwave-safe bowl add the chopped chocolate and microwave in 30 seconds intervals, stirring in between each interval until the chocolate has completely melted.
Add the 2 tbsp of the chai liquid into the chocolate and mix well.
In a mixing bowl add sugar and cut up butter, mix with an electric mixer until its creamy, incorporated, and lump-free.
Add the eggs in and mix until everything is mixed well and the eggs start to foam.
Add the flour, salt, and cardamom powder. Mix until everything is combined well.
Add 1/3 of the chocolate and fold together. Add the rest of the chocolate and gently fold it in until everything is smooth and combined together.
Pour the batter into the greased ramekins and bake for 10 minutes. Then let the ramekins cool for 5 minutes.
Once they have cooled on a dessert plate flip them upside down, sprinkle with some powdered sugar and serve with ice cream and serve HOT!
I used baker brand baking chocolate, you can also use Ghirardelli brand. Both easily available at any supermarket.
You can replace the eggs with store-bought egg replacer or use flaxseed meal 1 tbsp of flaxseed meal + 2.5 tbsp water = 1 egg.
I’m wishing you all a VERY happy and healthy Holiday season. I hope it’s filled with lots of love, family, and FOOD. As always stay happy, stay hungry!
It is officially that time of year—the holiday season. There’s nothing like Christmas and New Year’s in the West Indies. Between the pepperpot in Guyana and the palm trees decorated in lights in Trinidad, the home food, warm weather and laid-back ambiance makes us wish we could escape the cold and head back to the Caribbean. Most of us, however, cannot “take holiday” and find ourselves hungry for fresh dhal puri and doubles. But, thanks to these Indo-Caribbean food bloggers, we can bring the motherland to our kitchens.
From Diwali mithai specialties to curry chicken, Matthew is creating a name for himself as a young Guyanese food blogger. He makes a great effort to incorporate Hindu holidays and traditions on his Instagram account, in conjunction with the customary foods and sweets associated with these religious events. However, his expertise does not end there, with new and alternative recipes for classic dishes such as curry chicken and bhara, Matthew takes center stage sharing both traditional Guyanese dishes as well as specific religious dishes made for festivals. His most popular YouTube video, with 1.4 million views, features his grandmother and focuses on the best tips to make the softest Guyanese paratha roti. In addition, his YouTube account is home to many videos offering guidance to Indo Caribbean cooking. Find recipes at @mattews.guyanese.cooking
Natasha Laggan of Trini Cooking with Natasha is wildly popular throughout the Caribbean and the U.S. With humble beginnings, Natasha credits her love of food to her family’s business. She speaks of the nostalgia home food provides her as she reminisces memories of her grandmother’s cooking and helping her mother make sandwiches early in the morning. Featured by Forbes, Natasha grew her Facebook following quickly throughout the pandemic by posting old YouTube videos. Today, she has more than 1 million followers on Facebook and over 200K followers on YouTube. She uses her passion for cooking and Trinidadian culture to bring easy-to-follow recipes to viewers. Her following has now reached the West Indian diaspora globally as she has also become a brand ambassador to two well-known food companies. Follow the food expert @trinicookingwithnatasha.
With over 100K followers on YouTube, Ria is quite the expert when it comes to making roti. Her dhal puri, sada roti and paratha roti tutorials have over 1M views! However, her expertise does not stop there. Of the 180 YouTube tutorials, her recipes vary from curry to other Trinidadian favorites like macaroni pie and pigtail soup. Just scrolling through her YouTube page makes your mouth water. From doubles to classic Trinidad bakes like pound cake and sweet bread, she provides precision and anecdotal commentary while guiding you through the familiarity of home food. Check out Ria’s page at @cookingwithria.
Known as Chef Devan, Devan Rajkumar embraces his Guyanese Canadian heritage by creating recipes combining flavors of both the East and West Indies. His love of food has allowed him to expand his role to judge in a popular Canadian cooking show: Food Network Canada’s Fire Masters. His cooking often blends the flavors of multiple cultures but also creates the classic recipes of his motherland. With a multitude of interests, Chef Dev uses his social media platform to connect with followers by sharing various aspects of his life that go beyond cooking. His most recent YouTube video provides a trailer for an upcoming video “Tastes Guyana” which shows him exploring Guyana from the inside, specifically deep parts of the inner country. To learn more about Chef Devan follow @chefdevan.
Reshmi is the chef behind the growing blog, Taste of Trinbago. A Trinidadian native who now resides in Texas, she uses her love of food and Trinidadian culture to share hacks, tips and easy recipes with West Indians throughout the globe. She finds a way to simplify traditional West Indian meals, that we once watched our elders make with curiosity. From holiday specialties like black cake to Diwali delicacies, Reshmi has brought vegetarian and non-veg recipes to followers in an extremely accessible way. She even posts recipe cards on her IG highlights for followers who may need written instructions. Her IG profile is a mix of various West Indian foods while also sharing bits of her life and even her secrets to baby food. Follow her @tasteoftrinbago.
These are just five Indo Caribbean food bloggers sharing their secrets to easy cooking. The once very daunting recipes and food instructions our parents gave have been simplified by most of these bloggers through video, voice over and modernized recipes. We no longer have to estimate a “dash, pinch or tuk” of any masala. We are just days away from Christmas and this is the perfect time to find the best-suited recipe to make that paratha for Santa.