Eggless Chocolate Brownie ~ Soft & Moist

 

At first, I really thanks to my elder sister (Owner of Recipe Junction) who gave me idea about brownie. Eggless chocolate brownies recipe is an easy food recipe that is prepared with maida, cocoa, sugar, butter and milk. I made eggless chocolate brownies yesterday using yogurt as egg replacer. This was first attempt to make brownie. It came out moist, soft, rich with melt-in-the-mouth texture. Kids also love it.

Ingredients :

Dry Ingredients :

All-purpose flour : 1 cup
Sugar : 1 cup
Cocoa powder : 1/2 cup
Baking Soda : 1/2 tsp.
Chopped nuts : 1/2 cup (almonds/hazelnuts/walnuts/cashew)

Wet Ingredients :

Chocolate bar : 1 piece
Butter : 3 tblsp.
Plain Yogurt : 1/2 cup
Vanilla essence : 1/2 tsp.
Milk : about 1/2 cup or enough to knead a creamy batter

Method :

Preheat oven to 180 degrees C. Grease the baking tray.

Melt chocolate with little milk. Melt butter and keep aside.

To the melted chocolate-butter mixture, add yogurt, vanilla essence and sugar. Beat until creamy, if needed add 1-2 tblsp. milk.

In another bowl, take flour, cocoa powder, baking soda and nuts. Mix everything well. Now slowly add this mixture to the yogurt-chocolate mixture. Add enough milk to combine, beat until you get a smooth and creamy texture.

Pour the mixed batter into the prepared tin and bake at 180 deg C for about 30 – 40 minutes or until a toothpick inserted in the centre comes out clean.

Remove and cool in the pan for 10 minutes before cutting into equal squares and enjoy with evening tea. It freezes very well and a great snack for the kids for their break time.

Sending this to Zesty Palette's "Bake Fest" event, Cook's Hideout's "Deceptively Delicious" event, Krithi's "Serve It Series - Serve It - Savory Baked" event, Radhika's "Winter Carnival" event and Sizzling Tastebuds's "Global Food Festival" event





METHI PARATHA

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Sumedha ofSumee's culinary bites.I made these delicious methi parathas from her blog. You can find the original  recipe here.

Ingredients

1. Fenugreek leaves/Methi leaves- 1 bunch
2. Whole wheat flour- 3 cups + extra for dusting
3. Chili powder- 2tsp
4. Turmeric powder-1/2 tsp
5. Cumin seeds- 1 tsp
6. Ajwain seeds/carom seeds-1 tsp
7. Garlic (crushed)- 2cloves
8. Oil- 1 tbsp
9. Salt to tasste
10. Water

Method

• Wash methi leaves, and chop it finely.
• Combine all the other ingredients with the methi leaves and knead well to form a soft dough by adding sufficient quantity of water.
• Cover and keep aside for 15 to 20 minutes.
• Make  lemon sized balls out of the dough and roll it gently to form a thin circle ,over a surface lightly dusted with flour.
• Heat a non stick pan and put the paratha on the hot pan and cook on medium heat  for about 15 seconds.
• Turn it over and cook on the other side for about 30 seconds.
• Flip it over again and gently press the paratha using the spatula or a clean kitchen towel for a few seconds.
• Serve with raitha and pickle or gravy of your choice.

Gobi Gulistan ~ A Royal Mughlai Dish

Another special dish from the ‘Mughlai’ cuisine is Gobi Gulistan. The word ‘Gulistan’ in Persian means “flower garden” or “rose garden”. There are also places named ‘Gulistan’. This dish is prepared by stuffing the cauliflower, a flower from the vegetable garden, with a spicy masala. The florets are fried separately and the masala is stuffed as a filling in-between the florets. This lovely Mughlai recipe adds flavour, colour and spice to your meal.

 

Recipe Source : here

 Ingredients :


Cauliflower (small) : 1
Salt to tatste
Oil : 2 or 3 tbsp

For the masala:

Onions - 3, chop roughly and grind to a paste
Tomatoes - 2 big, roughly chopped
Ginger - 1 inch piece, chopped
Garlic : 2-3 pods
Curd/Yoghurt - 2 tbsp.
Poppy seeds - 1 tbsp.
Cashew nuts - 1 tbsp.
Garam masala  powder - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Coriander powder - 1 tsp.
Cumin seeds - 1/2 tsp.
Shah jeera - 1/2 tsp.
Sugar - 1/4 tspSalt to taste

Method :

Remove stem of cauliflower (a little) and wash, then wipe dry.

Heat oil in a pan, put in one cauliflower floret at a time( with the stem facing up), then cover and cook on medium flame stirring occasionally till the florets turn golden and gets cooked. Remove and keep aside.

Soak cashew nuts and poppy seeds in little water for 15 mins. Grind it to a smooth paste and keep aside.

Meanwhile – To prepare the masala – heat oil in a pan, add shah jeera and cumin seeds, when seeds are splutters then add onion paste and little sugar, saute till it turns brownish. Then add ginger-garlic paste, cook it.

Now add cooked tomato paste. Cook for 3-4 minutes on low flame till the masala turns dry.

Add the cashew nut and poppy seed paste and cook till get aroma. Add red chilli powder, coriander powder, turmeric powder, garam masala powder and salt one after the other and mix well and cook for 2 mins.

Now add well beaten yoghurt and cook again till the masala turns reddish, bring it to boil. Add fried cauliflower florets to the masala and cook for 5 mins till all masala coated on florets.

If you want to gravy then add enough water to the required consistancy of masala, let it cook for 5 mins till the flavors merge together.

Serve Gobi gulistan hot with chappathis or parathas.


Sending this to Priya & Aipi "Tuesday Bookmarked Recipes" event, Tickling Palates's "Let's cook : Mughlai Cuisine","Winter Carnival" event

Soya Manchurian Wtih Spring Onion (Version - II)

Soya is supposed to be very good for women. It has full of Proteins and natural minerals. I have noticed most of the people don't like to eat those big chunks as it taste like flesh. But in case of me and my husband we just love the taste and its texture. I also use the soya granules which can be added along with the fillings for samosas. Here I come up with my manchurian chinese version.





Ingredients :

Soya Chunks : 1 cup
All purpose flour (maida) : 2 tbsp.
Corn flour : 1 tbsp.
Ginger-garlic paste : 1 tbsp.

Green Chilli paste : 1 piece
Tomato ketchup : 2-3 tbsp.
Soya sauce : 2-3 tbsp.
Ginger : 1 inch piece, finely chopped
Garlic : 2-3 cloves, finely chopped

Green pepper : 1 piece, diced
Red onion : 2 pieces, diced
Salt to taste

Spring Onion for garnishing

Method :

Rinse the soya chunks and soak in hot water for about 15 minutes. Squeeze and wash soya chunks again in cold water for several times and drain the water completely.

Combine cornflour, all purpose flour, ginger-garlic paste and salt and make a paste which is not too thick or runny. It needs to be able to coat the soya chunks well. Dip the soya chunks in this paste and coat it uniformly.

Heat oil in a pan, fry the soya chunk. Keep aside.

In the same oil, Add fresh ginger and garlic. Saute for few sec and then add onion, capsium, spring onion and salt to taste. Make sure the onions and capisum are half cooked. Now add soya sause , tomato ketchup and chilli sause. Sprinkle some water and saute again for a while and bring to boil. At this stage add the mixture of corn flour inorder to get thick gravy.

Lastly add the fried soya chunks and mix well.

Garnish with spring onions on top and serve hot.

Sending this to Palakkad Chamayal's "Spring Onion" event and Sizzling Tastebuds's "Flavours of China" event



GUAVA- STRAWBERRY SMOOTHIE

Ingredients

1. Guava- 3 nos 
2. Strawberry- 10 nos
3. Yogurt- 1 cup
4. Water- 1 cup (or as required)
5. Sugar to taste

Method

•  Place all the ingredients in a blender and process until smooth. 
• Pass this through a fine mesh sieve,extracting as much juice as possible. (discard the seeds)
• Serve immediately.

CHILLI TOFU

Ingredients

1. Tofu(firm)cubed-250 gms
2. Cornflour-1 1/2 tbsp
3. Ginger (julienne)-2 tsp
4. Garlic (chopped)- 1 tsp
5. Onion chopped finely- 1 no
6. Green chilies chopped- 1 no(or to taste)
7. Spring onion(chopped)-2 tbsp
8. Red chili powder-1/2 to 3/4  tsp
9. Soya sauce-2 tsp
10. Tomato sauce-1 to 1 1/2 tbsp
11. Pepper powder- to taste
12. Salt to taste
13. Water
14. Oil

Method

• Combine cornflour ,pepper powder and salt to taste with enough water to form a thick batter.
• Add the tofu cubes into this batter and mix carefully.
• Heat oil in a pan and shallow fry the tofu cubes, turning sides in between until it turns golden brown.(You can also deep fry the tofu cubes if you wish to do so)
• Drain this onto a kitchen towel and keep aside.
• Now heat oil in a pan , add ginger , garlic and green chilies and saute till raw smell leaves.
• Add chopped onion and spring onion.Saute till onion turns translucent.
• Add red chili powder and saute for a few seconds.
• Now add soya sauce and tomato sauce.Stir well.
• Add the fried tofu cubes and mix until combined.
• Switch off the heat ,garnish with chopped spring onions.

Enjoy!!

TANDOORI CHICKEN

Recipe source: Suja -Kitchen corner Try it
You can find the original recipe here

Ingredients

1. Chicken leg/thigh pieces-4 nos
2. Oil-4 tsp

First marinade

1. Kashmiri chili powder-3/4 tsp
2. Ginger garlic paste-1 1/2 tsp
3. Lime juice-1/2 tsp
4. Salt to taste  

Second marinade

1. Gram flour-3 tsp
2. Ajwain seeds/carom seeds-1 pinch
3. Cloves-3 nos
4. Cinnamon stick-1`" piece
5. Cardamom- 3 nos
6. Nutmeg- 1 pinch
7. Fennel seeds- 1/2 tsp
8. Kashmiri chili powder- 2tsp
9. Coriander powder-1/2 tsp
10. Mustard powder-3/4 tsp
11. Kasoori methi-1/3 tsp
12. Yogurt-1/2 to 3/4 cup

Method

• Combine all the ingredients for first marinade and keep aside.
• Make 3 to 4  deep slashes( to the bone ) on the chicken leg/thigh pieces and apply the first marinade and keep aside for 1/2 an hour.
• Meanwhile to prepare the second marinade ,heat 2 tsp oil in a pan,reduce the flame to low and add gram flour and  ajwain seeds.Roast for a minute or until it is fragrant.(Make sure you stir this continuously while roasting ,or else it might get burnt).Switch off the stove and allow it to cool.
• Dry roast cloves,cinnamon,cardamom and fennel seeds until fragrant and grind to form a fine powder.
• Combine the roasted gram flour and  masala powder with the rest of the ingredients for the second marinade.
• Apply this marinade on to the chicken pieces and refrigerate for at least 5 hours.
• Preheat oven to 450 deg F and place the chicken pieces on a greased baking tray.
• Bake for 10 minutes and turn over and bake for another 10 minutes.
• Now reduce the heat to 250 deg F  and bake for another 10 to 15 minutes.

Enjoy!!

BUTTER COOKIES

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Vidya  of Sweet Karam Kapi.I made this delicious butter cookies from her blog. You can find the original  recipe here.

Ingredients

1. All purpose flour-1 3/4 cups
2. Baking powder-1/2 tsp
3. Salt-1/2 tsp
4. Butter(unsalted)-3/4 cup
5. Sugar-2/3 cup
6. Egg- 1 large
7. Vanilla extract- 1tsp
8. Pineapple Jam/strawberry jam or Melted chocolate-1/3 cup

Method

• Preheat oven to 180 deg C,line a baking tray with parchment paper.
• Whisk all purpose flour,baking powder and salt together.Keep aside.
• In another bowl ,cream butter and sugar until light and fluffy,for about 5 minutes.
• Beat in vanilla extract and egg.
• Now add the dry ingredients,mixing just until combined.
• Refrigerate the dough for 1 hr.
• Shape the dough into 1"  balls and lightly press with your thumb and fill the indentation with 3/4 tsp jam.You can also use a cookie mould.(if using chocolate filling fill the indentations with melted milk chocolate only after the cookies are baked and cooled)
• Bake cookies until the edges turn golden,for about 15 minutes.
• Cool the cookies on the baking tray.

Note:You can find the recipe for homemade pineapple jam here