Prepare fresh pineapple juice for a refreshing summertime drink. This homemade recipe is made with fresh pineapple and has the perfect balance of sweet and tart. Takes less than 10 minutes to prepare!
Fresh Pineapple Juice Recipe
Onion Bhaji Recipe (easy and crispy)
This is the best Onion Bhaji recipe! Like it makes ridiculously good onion bhajis! These Indian Onion Fritters are a delicious side dish or appetizer, perfect for curry night! This easy recipe is vegan, gluten-free and tastes like your local takeaway but better!
Serve with this trio of Poppadom Dips for curry night!
Samosa Chaat Recipe (quick and easy)
Samosa Chaat is a style of Indian chaat recipes that is prepared with crispy samosa, chickpea curry, chaat chutney and fine sev. In this easy Samosa Chaat recipe, I have prepared spiced chickpeas instead of chole for a quick appetizer that can be prepared in less than 30 minutes.
Air Fryer Baked Potato (Microwave first)
If you're wondering can you cook baked potato in the air fryer, you definitely can! This is the BEST way to make Jacket Potato (aka Baked Potato). I like to air fry baked potato after microwaving it first for a couple of minutes for the crispiest skin and fluffiest potato inside.
This easy air fryer recipe has a cooking time of just 15 minutes in total!
Indian Chickpea Salad
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How to make Mango Pulp
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Indian Vegetable Curry (Mixed Vegetable Curry)
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Poppadom Dips Recipe (easy Indian dips)
These are the best 3 poppadom dips and sauces that are served in Indian restaurants alongside crunchy poppadoms and starters. These 3 Indian condiments are Mango Chutney, Indian Mint Sauce and Indian Onion Chutney.
Prepare these easy Indian dipping sauces for poppadoms for your next curry night. Included in the post is a recipe for Mango Chutney.
Make your own homemade poppadoms from scratch.
Masala Poppadom Recipe
Masala Papad or Masala Poppadoms are a quick Indian starter or snack prepared with crispy thin papad and finely chopped onion, tomato, coriander and cucumber.
This recipe is vegan and takes less than 10 minutes.
Easy Air Fryer Breaded Mushrooms (super crispy)
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Mango Kalakand Treats
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How to Make Poppadoms (5 Minute Recipe)
Poppadoms are a delicious Indian appetizer popular in Indian restaurants. With this quick and easy homemade poppadom recipe, you can prepare perfectly crunchy poppadoms to serve during curry night! Included are fried, tava cooked, air fryer and microwave recipes.
Follow the video instructions or step by step method for homemade fried poppadoms in 5 minutes!
Brinjal Bhaji Recipe (Indian Aubergine Curry)
Brinjal Bhaji is a vegetarian side dish served in Indian restaurants and takeaways. Aubergines are sauteed in an onion tomato gravy with Indian spices. This Indian Aubergine Curry can be ready in 20 minutes. It is vegan and gluten-free.
Iced Coffee With Ice Cream
This Iced Coffee Recipe with Ice Cream is the perfect drink for any coffee lover on a hot summer day! This delicious cold coffee recipe is made with a scoop of vanilla ice cream instead of using ice cubes!
Quick Indian Zucchini Curry
My version of zucchini curry is prepared with basic Indian spices and is a dry sabzi. It's a simple recipe that can be prepared in less than 20 minutes.
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This easy Bombay Potatoes recipe is full of flavour! Bombay Aloo takes only 20 minutes and is the perfect side dish to accompany an Indian meal. These Indian spicy potatoes are vegan and gluten-free.
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Prepare perfectly crispy air fryer spring rolls from frozen in just 12 minutes! Air fryer frozen spring rolls use less oil, are minimal effort than deep-fried. Serve this easy and quick appetizer for get-togethers or as a snack.
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Instant Kalakand is made with just 2 main ingredients - ricotta cheese and condensed milk. Kalakand is a popular Indian dessert traditionally made with milk and sugar. Follow this easy kalakand recipe for the festive season.
Includes stove top and microwave kalakand method.
Shahi Paneer
My version of Mughlai Shahi Paneer is made restaurant-style with soft cubes of paneer simmered in a rich and creamy tomato gravy. It's perfect for special occasions thanks to the aromatic spices, nuts, saffron and lashings of cream.
Tres Leches Pancakes (so fluffy!)
These Mexican Tres Leches Pancakes are the ultimate breakfast treat! Delicious pancakes are doused in a sweet cream made with 3 different kinds of milk - just like the Mexican pancakes served at IHOP and Denny's.
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This easy Chana Saag recipe is a comforting meal prepared with chickpeas, spinach and Indian spices. Prepare chana saag just like your favourite Indian restaurant.
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I have used leftover Gujarati toor dal but you can use any other dal to make Chana Dal Paratha or Moong Dal Paratha.
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Ricotta Cheese Peda
Ricotta Cheese Peda is an easy Indian dessert prepared with 3 main ingredients - ricotta cheese, milk powder and sugar. With my instant recipe, you can make perfect ricotta cheese malai peda the easy way!
Quick One Pot Pasta with Ricotta and Lemon
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Eggless Chocolate Mousse (3 ingredients)
This Eggless Chocolate Mousse is rich, smooth and intensely chocolatey, with a light texture that melts on the tongue. Made without eggs or gelatine, it's one of my favourite make-ahead desserts because it's simple to prepare but always feels special enough for dinner parties and celebrations.
Recipe Summary: Eggless Chocolate Mousse
- ✅ Recipe Name: Eggless Chocolate Mousse
- 🕒 Ready In: 20 minutes, plus chill time
- 👪 Serves: 6 (easy to scale)
- 🍽 Calories: 388 per serving
- 🥣 Main Ingredients: chocolate, double cream
- 📖 Dietary Info: vegetarian, eggless, make ahead
- ⭐ Why You'll Love It: A rich, airy chocolate mousse made without eggs or gelatine that's perfect for entertaining or an easy make-ahead dessert.
SUMMARIZE & SAVE THIS CONTENT ON
I love desserts that feel impressive without requiring lots of effort, and this is one I come back to time and time again.
Because it's made ahead, I can prepare it the day before friends come over and simply garnish before serving.
It's also one of those recipes that often surprises people. Nobody expects an eggless chocolate mousse to be this rich, airy and full of chocolate flavour.
[feast_advanced_jump_to]The Ingredients You'll Need
Chocolate
Good-quality chocolate makes all the difference here.
I recommend using chocolate with around 50–70% cocoa solids. It gives the perfect balance of rich chocolate flavour while still keeping the mousse creamy.
When I'm making this for adults or a dinner party, I usually reach for dark chocolate.
If I want a lighter dessert, I often use milk chocolate instead. I think this option would work great for kids too!
Double cream
Cold double cream creates the light, airy texture. For best results, I would stick to a cream with minimum 36% fat content. In the UK, whipping cream is 36% fat and double cream is 48% fat.
I always whip it to soft peaks. Overwhipped cream gives a heavier mousse and is much harder to fold into the chocolate.
Sugar
I like to add a little icing sugar, also known as powdered sugar or confectioners sugar as it contains corn starch. The corn starch helps provide some hold to the mousse.
How To Make Chocolate Mousse Without Eggs
Firstly, prepare your chocolate. I used chocolate slabs which I broke into smaller uniform pieces so that they can melt in the cream with ease.
To prepare the double boiler method, heat water in a saucepan and place a heatproof bowl on top. The bottom of the bowl should not be touching the water.
In the bowl, heat the cream and chocolate over the bain marie. Do this over a low heat to prevent the melted chocolate from seizing.
- Step 1: Heat chocolate and cream over a bain marie on low heat.
- Step 2: Remove from the heat as soon as the chocolate has melted and allow to cool slightly.
Remove the bowl from the hot water once the chocolate ganache has begun forming. You risk the chocolate seizing if it is left on the heat for a long time.
Add any flavourings to the ganache if using then set aside and allow to cool. It is important that the chocolate has totally cooled before adding to the cream.
- Step 3: Whisk cream to soft peaks
- Step 4: Fold in icing sugar
In a separate mixing bowl, whip the remaining cream until you get medium soft peaks ie you will see the cream just hold its shape on the whisk attachment before folding back in.
If using an electric hand mixer and using a high speed, ensure you do not over whisk or else the cream can split.
Add icing sugar and mix into the cream.
Fold the chocolate mixture gently into the whipped cream.
Spoon the mousse into individual serving bowls. You could also set the mousse in a large chilled bowl.
- Step 5: Gently fold the cream through the chocolate ganache.
- Step 6: Spoon or pipe into serving glasses and place in the fridge to chill.
How I Like to Serve It
I usually serve this mousse in small glasses with chocolate shavings and a scattering of rose petals.
If I'm making it for a dinner party, I sometimes add a little sweet cardamom whipped cream on top. It pairs beautifully with the chocolate and adds an extra touch of luxury.
One of my favourite variations is adding a tiny drop of orange oil to the chocolate. It reminds me of a chocolate orange and works wonderfully if you're already a fan of my eggless chocolate orange cake or Christmas chocolate orange truffles.
Make Ahead
This is one of my favourite make-ahead desserts.
I nearly always make it the day before serving.
After a night in the fridge, the texture is even more airy and all that's left to do is add the garnish.
FAQS
Is chocolate mousse better with or without eggs?
It is really up to you. Traditional chocolate mousse uses only eggs for the airy texture, so if you want a traditional recipe, then using eggs is your best bet. There are many benefits to not using eggs, especially for many dietary reasons or health restrictions. You still achieve a similar taste and texture
Can I make eggless chocolate mousse without gelatine?
Yes you can. Adding powdered sugar adds some corn starch to the mousse with helps provide hold.
Why has my chocolate seized?
There are a number of reasons. It could be because too high heat was used during the double boiler method. Remove the bowl as soon as the chocolate starts to melt.
Also, the ganache must have totally cooled before it is added to the whipped cream
Do not allow water to come into contact with the chocolate.
How I Developed This Recipe
I wanted this mousse to be every bit as light and indulgent as a classic version while keeping it completely eggless.
I tested whipped cream, which I've also used successfully in my eggless mango mousse, easy peanut butter mouse and caramel mousse.
Also, I tried plain full fat yogurt which I strained to make it thicker. It worked pretty well at giving the mousse a stable texture but it does add an extra step. I wanted to keep the main recipe as simple as possible.
I tested melting the chocolate in both the microwave and over a bain-marie. Both methods work well, as long as the chocolate isn't overheated.
I found that folding the cream into cooled chocolate gave the best texture.
The biggest difference came from patience. I once served it before it had fully chilled and it was silky rather than mousse-like. Giving it enough time in the fridge creates the light texture I'm looking for.
More Chocolate Dessert Recipes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Chocolate Mousse without Egg
This Eggless Chocolate Mousse is rich, smooth and intensely chocolatey, with a light texture that melts on the tongue. Made without eggs or gelatine.
Ingredients
- 1 ½ cup heavy cream double cream (UK)
- 1 cup dark chocolate approx 200g
- ¼ cup powdered sugar icing sugar (UK)
- 1 tablespoon chocolate shaved/grated/curls
- 1 teaspoon rose petals edible
Instructions
- Prepare a bain marie by heating water in a saucepan and placing a heatproof bowl on top.
- To the bowl, add ¾ cup heavy cream and the chocolate, keep the heat low.1 ½ cup heavy cream, 1 cup dark chocolate
- Mix gently with a spatula until the chocolate just melts. Once melted, remove the bowl from the heat and keep stirring.
- In a separate bowl, whisk the cream to medium soft peaks.
- Then add in the powdered sugar or icing sugar (sieved) and fold through.¼ cup powdered sugar
- Fold in the cooled chocolate using a spatula.
- Place in serving glasses of choice and refrigerate for at least two hours to allow it to set.
- Before serving, remove from the fridge 10 minutes prior and garnish with chocolate curls and rose petals.1 tablespoon chocolate, 1 teaspoon rose petals
Video
Notes
I recommend going for a dark or semi-sweet chocolate with cocoa solids between 50-70%. However, you can use milk chocolate for a lighter mousse.
I like to roughly chop my chocolate into small pieces to make it easier to melt in the cream.
In the UK, whipping cream is 36% fat and double cream is 48% fat. Both are suitable for whipping to create an airy whipped cream. For best results, I would stick to a cream with minimum 36% fat content.
Nutrition
Serving: 1 | Calories: 388kcal | Carbohydrates: 17g | Protein: 5g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 109mg | Sodium: 64mg | Potassium: 196mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1377IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 0.3mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeSchezwan Fried Rice
This homemade schezwan rice is made from cooked rice, vegetables and schezwan sauce. It is a popular Indo Chinese recipe.
Homemade Hot Madras Curry Powder
This homemade madras curry powder is full of flavour and will elevate your Indian dishes. With my handy tip it's so easy to customise it to suit your spice tolerance.
Authentic Gujarati Kadhi
Here is my authentic Gujarati Kadhi made to a traditional Gujarati family recipe. This kadhi is characteristically white with a sweet and sour flavour. It's a comforting dish that's prepared with plain yogurt, besan, a ghee tempering, curry leaves and sweetened with jaggery.
Perfect as part of a Gujarati thali.
Recipe Summary: Gujarati Kadhi
- ✅ Recipe Name: Gujarati Kadhi
- 🕒 Ready In: approx. 20 minutes
- 👪 Serves: 6 (easy to scale)
- 🍽 Calories: 122 per serving
- 🥣 Main Ingredients: Yogurt • Besan • Jaggery • Curry leaves • Ginger • Green chilli
- 📖 Dietary Info: Vegetarian • Gluten-free
- ⭐ Why You'll Love It: This traditional Gujarati kadhi is thin, white, sweet-sour and gently spiced. It is made with yogurt, besan, fresh ginger, green chilli, curry leaves and jaggery for a comforting everyday dish.
SUMMARIZE & SAVE THIS CONTENT ON
This kadhi must be quintessentially Gujarati in taste. It's sweet and sour thanks to the tangy yogurt and sweet jaggery.
Ginger and green chilli should give fresh warmth rather than a strong heat.
The final kadhi should be thin, creamy white and fragrant. It needs to be easy to pour over dishes like plain boiled basmati rice, my Nanima's simple aloo matar pulao or moong dal khichdi.
For a summery variation, try my fruity mango kadhi or in the cooler months, this ultra savoury pyaaz ki kadhi. You can also prepare farali kadhi with rajgira flour or this kadhi with okra.
Gujarati Kadhi Ingredients
Find the full ingredients list with measurements in the recipe card below.
Yogurt
I use full-fat plain yogurt with a mild tang because I find that low-fat yogurt can taste too sharp or sour, and it does not give the same creamy flavour.
I sometimes use my homemade set yogurt using live yogurt, but any good plain yogurt works.
Besan
Besan, also called gram flour or chickpea flour, lightly thickens the kadhi.
Remember that Gujarati kadhi should stay thin and pourable so I do not add too much.
Jaggery
Jaggery gives Gujarati kadhi its gentle sweetness.
I prefer lighter jaggery because it keeps the kadhi pale. Darker jaggery still works if that is what you have, but it will make the kadhi darker and give a deeper flavour.
Sugar also works in a pinch.
Ginger and green chilli
Fresh ginger and green chilli are important.
I crush them so there are no large pieces, but it does not need to be a completely smooth paste.
Gujarati kadhi is more about sweet and sour balance than spice.
Curry leaves
Curry leaves are non-negotiable for my Gujarati kadhi. Fresh curry leaves are best, but frozen curry leaves also work well.
Ghee
For everyday kadhi, the tempering can be simple with oil.
When I want it to taste extra special, I use ghee which is the authentic ingredient. It gives the kadhi a richer aroma.
I love using my homemade ghee from butter for this.
What I leave out
I do not add turmeric, garlic, mustard seeds or red chilli powder to this traditional version.
Those ingredients can be used in other kadhi variations, but they change the flavour and colour.
Gujarati kadhi is meant to stay pale, light and gently spiced.
How to Make Gujarati Kadhi
- Step 1: Whisk the yoghurt and besan until completely lump-free.
- Step 2: Add crushed green chillies and ginger, salt and water.
Top Tip
Whisk the yoghurt, besan and water until completely smooth before heating. Then bring the kadhi up gently while stirring. This helps prevent lumps and splitting.
- Step 3: Heat ghee in a heavy-based pan. Add cumin seeds, dried red chilli, cloves, cinnamon and hing.
- Step 4: Pour in the yogurt mixture, add curry leaves and extra water to thin out and heat gently.
- Step 5: Once it bubbles, bring the kadhi to a rolling boil. Keep stirring.
- Step 6: Add jaggery.
- Step 7: Allow to simmer until the kadhi thickens, stirring gently.
- Step 8: Finish with finely chopped coriander and serve hot.
Pro tip
How to Stop Kadhi Splitting
The main thing is to start with a smooth mixture.
Whisk the yoghurt, besan and water properly before heating.
Then cook gently while stirring.
Salt also helps stabilise the kadhi, so I add it early rather than at the end.
Do not blast the kadhi over high heat straight away.
Let it come up gently first.
Once it has thickened and looks smooth, it becomes more stable.
Serving Suggestions
Gujarati kadhi is the ultimate comfort food with simple khichdi, plain rice or cumin rice.
I also serve it with in a thali with soft Gujarati rotli and a flavourful Gujarati shaak.
One of my favourite combinations is with rasawalu kala chana nu shaak or tuvar nu shaak. When in season, my Mum always makes bharela ravaiya or bharela bhinda!
It also works so well with Gujarati puran poli and mag ni chutti dal.
Gujarati wedding kadhi is a special part of the wedding thali, along with patra, surti undhiyu and shrikhand. It is often served with matar pulao as well.
Gujarati Kadhi Troubleshooting & FAQs
My kadhi has split, what can I do?
Take it off the heat. Whisk a small amount of besan with water until smooth, then stir it into the kadhi. Return to low heat and stir gently until it comes back together.
My Gujarati kadhi tastes too sour
Add a little more jaggery or sugar to balance the yogurt. Using full-fat mild yogurt also helps.
Why does my kadhi have lumps?
The besan was not whisked smoothly enough before cooking. Next time, whisk the yogurt and besan together first until smooth, then add the water gradually.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Gujarati Kadhi
A traditional Gujarati kadhi made with yoghurt, besan, jaggery, curry leaves, ginger and green chilli. Thin, white, sweet-sour and gently spiced.
Ingredients
Kadhi
- 1 cup plain yogurt sour
- 3 tablespoon gram flour besan
- 1 tablespoon green chillies crushed
- 1 tablespoon ginger crushed
- ¼ cup jaggery or sugar
- 1 sprig curry leaves
- salt to taste
- 2 cup water
Vaghar – tempering
- 2 tablespoon ghee
- ½ teaspoon cumin seeds
- ¼ teaspoon hing
- 2 dry whole red chillies
- 4 cloves laving
- ½ inch cinnamon stick taj or dal chini
- ¼ teaspoon methi seeds optional
Garnish/Topping
- 3 tablespoon coriander leaves
Instructions
- In a large bowl, combine 1 cup plain yogurt , 3 tablespoon gram flour and 1 cup water. Whisk until completely smooth and free from lumps.
- Add crushed 1 tablespoon green chillies , 1 tablespoon ginger and salt to taste, mix well.
- Heat 2 tablespoon ghee in a pan over medium heat.
- Add 2 dry whole red chillies, 4 cloves, ½ inch cinnamon stick and ¼ teaspoon methi seeds (if using).
- Add ½ teaspoon cumin seeds and ¼ teaspoon hing, and allow to splutter.
- Carefully pour the yogurt mixture into the pan, add 1 cup water and 1 sprig curry leaves, stirring continuously.
- Bring the kadhi to a gentle boil while stirring frequently to prevent it from curdling.
- Add ¼ cup jaggery , reduce the heat and simmer gently for 8-10 minutes, stirring occasionally. The kadhi will become smooth and slightly thicker.
- Garnish with chopped 3 tablespoon coriander leaves and serve hot.
Video
Notes
- For total gluten-free kadhi, make sure the hing you use is suitable for gluten-free diets.
- Slightly sour yogurt gives Gujarati kadhi its authentic sweet and tangy flavour.
- Always whisk the yogurt and gram flour thoroughly before cooking to prevent lumps.
- Stir continuously until the kadhi comes to the first boil to avoid splitting.
- Adjust the amount of jaggery to suit your taste, as Gujarati kadhi is traditionally sweet, tangy and mildly spiced.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 35mg | Potassium: 107mg | Fiber: 1g | Sugar: 11g | Vitamin A: 71IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 0.5mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeVegan Waffles (3 ingredients)
These 3 ingredient vegan waffles are the perfect filling breakfast. Make with simple ingredients; oats, banana and plant milk, these vegan oatmeal waffles are one of the simplest recipes. Get perfect waffles every single time.
Tawa Pulao
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Indian Onion Chutney (for poppadoms)
This raw onion chutney recipe is the same as the red cold onion chutney served in British Indian restaurants with poppadoms. It is a super easy chutney recipe as no cooking is required and can be ready within minutes.
Indian Mint Sauce Recipe
This Authentic Indian Mint Sauce is the same that you find in Indian restaurants served with your starter and poppadum. Easy Yogurt Mint Sauce is made with simple ingredients like yogurt, fresh mint and green chilies and is ready within 5 minutes.
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Each mouthful of these buttery homemade Orange Cranberry Scones is packed with flavour thanks to the fresh cranberries, orange zest and cranberry jam. These are a copycat of the scones you find at Starbucks coffee and are perfect for the holiday season.
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Air Fryer Garlic Fries (so crispy!)
These incredibly crispy Air Fryer Garlic Parmesan Fries are actually vegan! With minimal effort, you can make homemade garlic parmesan fries that are full of flavour. Included is a recipe using store bought frozen French fries for a quick and easy side dish.
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These Air Fryer Parsnips with wholegrain mustard, orange and maple syrup is an easy side dish for your Thanksgiving or Christmas roast dinner. Ready within 15 minutes.
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These Air Fryer Doughnut Holes are a tasty treat for the whole family. This delicious recipe only requires 4 simple ingredients for a super easy dessert and can be prepared within 15 minutes! Hands down the easiest way to satisfy your doughnut cravings!
Rose Harissa Paste
Rose Harissa Paste is a North African chili paste, originating from Tunisian cuisine. It is an easy recipe that will add a spicy kick to your meals. This no-cook Rose Harissa Paste recipe is so easy to follow - within minutes, you can make this homemade fiery paste! Rose harissa is naturally vegan and gluten-free.
Chestnut Hummus
Over the holiday season, enjoy this velvety festive hummus that is prepared with chestnuts instead of chickpeas! This easy dip is made with chestnuts, tahini, garlic and lemon juice. It is super quick to prepare, naturally vegan and gluten-free.
Included is a recipe for Instant Pot Chestnuts.
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