Chocolate Fudge Brownie

Soft melt in mouth, yummiest fudge brownies. Tried many recepis and I can say this is so far the best one. Brownies are bit chewy on top and perfectly fudgy inside takes you to the heaven of taste. These are the easiest as well with the minimum ingredients :) 

 Ingredients:

Butter 200 gm + some extra to grease the pan

200 gm cooking chocolate chopped

3 eggs + 2 egg yolks

3/4 cup plain flour

1/3 cup cocoa powder

11/4 cup sugar

Procedure:

1. Preheat oven at 170 C and grease a brownie pan with butter or line with baking paper.

2. Microwave chopped cooking chocolate and butter together until chocolate is melted and smooth. Mix well and keep aside to cool.

3. Whisk eggs and egg yolks in a bowl and add to chocolate mixture. Choclate Mixture should not be hot otherwise eggs will become scrambled. Mix well.

4. Sift flour and cocoa powder in bowl. Add sugar and stir to mix dry ingredients.

5 . Add dry ingredients to wet ingredients and mix gently. Do not over mix as it'll result in hard brownies.

6. Pour in prepared brownie pan. Smooth the top and bake in preheated for about 40 minutes. 

7. Skewer inserted will come out with bits of scrambles. It should not wet but do not wait until toothpick or skewer comes out clear. Over baked brownies will become hard.

8. Take out and let them cool for few minutes outside and then 2-3 hours in fridge to set completely.

Enjoy your yummilicious brownies as it is or with whipped cream, ganache or icecream.

 

Besan Ladoo

Besan ladoos are one of the easiest yummiest and healthiest sweet from India. Nutty and sweet aroma of Chickpea flour fill your home while making this sweet. This protein filled sweet is equally loved by children as well as grown ups.

There are various methods people make this sweet. Method I am sharing here is my mom's recepi and full proof. You can make this sweet entirely from chickpea flour but adding little bit of samolina add crunch to the ladoos. We love it in this way but only chickpea flour ladoos are equally tasty.

Ingredients:

1.5 cup chickpea flour or besan

1 tbs Samolina

1/2 cup ghee or clarified butter.

3/4 cup sugar, powder it or you can use boora or tagar.

1/2 tsp cardimom powder( optional)

almond flakes for garnishing.

Method.

1. sieve the chickpea flour in a heavy bottomed pan, Add samolina and dry roast on medium flame for about 5 minutes untill a sweet aroma starts coming. Color will change slightly at this stage.

2. Add ghee and cook on medium sim flame until you'll get beautiful gloden color and raw smell of chickpea flour is gone.

3. Switch off the gas and let the mixture cool. When it is just warm add powdered sugar and cardimom powder. Mix well and make small balls or ladoos.

4. Garnish with sliced almonds.

Your yummiest ladoos are ready. Enjoy and leave feed back please. :)  

Crunchy Green Salad

My easy peasy healthy yummy creamy crunchy Green Salad. Replace with lunch or dinner and make your weight loss much easier. Complete meal under 80 Calories and soo yummy that you can have it everyday. Best part can be made in just 5 minutes with few ingredients.

Celery is the main ingredient of this salad which is considered as negative calorie food as our body require to consume more energy to digest celery than it produce. It also contain a good amount of water to keep your body hydrated.

I am not a very healthy eater and do not like salad much but nuttiness, Calories  and crunchyness in this salad make me wants more with each bite.

so lovely people wait over and here comes the recepi or if I correct my words 'procedure'.

Dressing:

2 Tbs home made low fat yogurt

a pinch of salt

1/4 tsp crushed pepper

1 tsp Chia seeds 

Mix everything well and keep aside for 5 minutes so chia seeds absorb moisture.

Salad:

1 Celery stalk diced

1 medium size carrot peeled and diced

1/4 cup chopped cabbage 

1/4 cup diced cucumber

1/4 cup baby spinach

2 tsp sunflower seed ( you can use any seed mix)

Mix all the ingredients and toss with yogurt dressing. Taste salt and add more according to your taste.

Serve immediately or chill in fridge and serve.

Enjoy your low calorie but healthy and filling salad. Any questions feedback and suggestions welcome :)

Wholewheat brown bread

 

Ingredients: will yield 2 loaves

3 cups wholewheat flour

2 cups white flour use as required and some extra for kneading

2 tbs sugar

1 tbs salt

4 tsp active dry yeast

21/4 cups very warm water

2 tbs olive oil

melted butter for greasing

Method:

In a big bowl stir wholewheat flour, sugar, salt, olive oil and yeast until well mixed

Add warm water and beat with electric mixer or manually for 2 minutes untill you'll get a mixer with no lumps.

Stir remaining white flour adding 1 cup a time until dough become easy to knead or handle. Place dough on a lightly floured surface and knead well for 10 minutes. you will get a very smooth and springy dough.

Grease a large bowl with butter. Place dough in bowl, cover with cling wrap and leave in warm place for 1 hour. Dough will rise and get doubled in size.

Gently deflate and devide in 2 equal parts. Roll each part in a reactangle and roll toghtly. Fold both eands and pinch to seal the roll.

Place loaves seam side down in greased loaf pans. brush loaves slightly with melted butter, loosely cover and leave for 45 minutes. It'll rise and double in size.

Preheat oven on 210C and bake the loaves on lowest rack for about 25-30 minutes, until you hear a hollow sound on tap and loaves are golden brown.

Remove loaves on cooling rack and immediately brush with melted butter. Let  the loaves cool completely before slicing, so that you can get neat and perfect slices 

Your perfect bread is ready for toast and sandwiches. :) Happy Baking. Any questions and suggestions always welcome :)

classic white bread

Classic white bread beautifully baked, perfectely smooth texture. Ideal for yummiest toasts and sandwiches 

Ingredients: will yield 2 loaves

6.5 cups plain flour

3 tbs sugar

1 tbs salt

41/2 tsp active dry yeast

21/4 cups very warm water

2 tbs softened butter or olive oil

melted butter for greasing

Method:

In a big bowl stir half of the flour, sugar, salt, softened butter and yeast until well mixed

Add warm water and beat with electric mixer or manually for 2 minutes untill you'll get a mixer with no lumps.

Stir remaining flour adding 1 cup a time until dough become easy to knead or handle. Place dough on a lightly floured surface and knead well for 10 minutes. you will get a very smooth and springy dough.

Grease a large bowl with butter. Place dough in bowl, cover with cling wrap and leave in warm place for 1 hour. Dough will rise and get doubled in size.

Gently deflate and devide in 2 equal parts. Roll each part in a reactangle and roll toghtly. Fold both eands and pinch to seal the roll.

Place loaves seam side down in greased loaf pans. brush loaves slightly with melted butter, loosely cover and leave for 45 minutes. It'll rise and double in size.

Preheat oven on 210C and bake the loaves on lowest rack for about 25-30 minutes, until you hear a hollow sound on tap and loaves are golden brown.

Remove loaves on cooling rack and immediately brush with melted butter. Let  the loaves cool completely before slicing, so that you can get neat and perfect slices 

Your perfect bread is ready for toast and sandwiches. :) Happy Baking. Any questions and suggestions always welcome :)

Carrot Halwa in microwave

Ingredients:

11/2 cup grated and slightly squeezed carrots.

1 tbs Ghee

1/3 cup milk

2 tbs milk powder

5-6 tbs sugar

3 tbs cream

nuts to garnish(optional)

Method:

Mix Melted ghee and carrots in a microwave safe and heat proof bowl and microwave on high for 2-3 minutes.

Mix rest of the ingredients to the carrot and ghee mixture and stir well.

Microwave for 8 mins mixing after each 11/2 minute.

Your carrot halwa is ready. Garnish with nuts of your choice. Serve hot or cold. 

Choclate Ganache

This ganache is my favourite ganache with coffee flavour and bit on sweeter side.

Ingredients:

1 cup cream

1 cup dark choclate chips or grated choclate

1 tsp instant coffee powder

1 tbs sugar.

Method:

Take choclate chips, sugar and coffee powder in a heat proof bowl. Boil cream and pour on choclate chips. Leave undisturbed for 3-5 mins. Stir until you get a smooth mixture. Let it cool completely before use. Whip for a minute to make it airy.

Your yummiest mocha flavored ganache is ready.

Banana white chocolate muffin

Best way to use over ripe bananas, healthy, yummy, perfect option for tea time snacks or school lunchbox

Ingredients:

2 cups self raising flour 

1/2 cup caster sugar

1/8 tsp salt

60 gm butter melted 

1/2 cup milk at room temperature 

2 eggs/ replace eggs with 1/4 cup of thick yogurt nicely beaten 

2 bananas pureed

1 tsp vanilla essence(optional)

3/4 cup choclate chips or chopped choclate white or brown whatever you prefer. I used chopped white choclate.

Procedure:

Preheat oven at 180C and prepare your Muffin trays. you can make 48 mini muffins or 12 large muffins with this quantity.

Sift flour in a bowl, add salt, caster sugar and mix well

Melt butter, Add milk, eggs, banana puree and Vanilla essence. Whisk to mix well.

Add dry ingredients to wet ingredients and mix with a wooden spoon gently.

Mix choclate chips or chopped Choclate and stir gently, do not over mix. leave some chocolate to sprinkle on top of muffins.

Fill muffin cases 2/3, sprinkle some choclate.

bake on 180C until light brown on top. 

Approximately 20 mins for large size or 15 mins for mini muffins.

cool on wire wrack and your muffins are ready to serve.

Cinnamon Raisin Bread

• 
  
  
• Ingredients:
• 2 tsp grams active dry yeast 
•  1/2 cup lukewarm milk
• 1/2 cup lukewarm water
• 3 tbs granulated sugar
• 1/4 tsp salt
• 3 tbs butter, melted, more for greasing bowl and pans
• 1 egg lightly beaten
• 1/3 cup Raisins.
• 2 1/2 cups plain flour, I mixed maida and whole wheat flour 50-50
• • 1/4 cup sugar mixed with 1 tsp cinnamon powder
  
  
  Method:
  
  
  Mix yeast and 1tsp sugar to the lukewarm water and leave for 10 minutes until frothy
  Add lukewarm milk, raisins, 3 tbs sugar, melted butter and egg to the yeast mixture.
  Slowly add flour and salt to the mixture and knead well for about 7 minutes to make a smooth dough, If you feel dough is sticky add little bit flour.
  Now leave the dough in a well greased bowl for about 1.5-2 hours until double in size.
  Knead the dough again for 1-2 minutes and roll into a reactagle, Now sprinkle 1 tbs of milk on dough to make it little bit wet.
  Sprinkle sugar and cinnamon mixture and fold tight in the form of a loaf. Keep the prepared loaf in a gresed loaf pan. 
  
  
  

  
  
  Leave uncovered for about an hour in a warm place.
  
  
  

  
  
  preheat oven on 180 C for 20 minutes. Bake your loaf for about 45 minuted until top is brown and you can hear a hollow sound.
  

  
  
  Take out and immediately apply butter. Leave in pan for 2 minutes then keep on wire wrack to cool.
  

  
  
  Let it cool completely before slicing.
  
  
  
  
  
  
  
  

3 Ingredient Icecream

This is best recepi of Ice cream I tried. Thanks to my sister, it's her recepi she use to make kulfi with this method. I experimented with fruits and yeah it's great. Recepi is full proof and there is no chance of going wrong. Now you can get rich and creamy icecream with no fuss and hardwork at home with fresh ingredients and without preservatives.

Ingredients:

1 cup cream( heavy or thickened cream)

1 can of 395 gm condensed milk (milkmaid)

1/2 cup to 1 cup fruit puree of desired flavor.

(You can use fruit chunks as well. If you dont want fruit flavor you can make with 2 ingredients only or can use cocoa powder, choco chips, vanilla flavor or cardmom, pistacheo as per you taste :))

Method:

Take cream in a bowl and beat for some time until smooth..there is no need to creat soft peak but should be smooth and little bit thick.

Add condensed milk and mix well for 3-4 minutes until well combined.

now gently mix the fruit puree.

freeze in a plastic, glass container or kulfi moulds overnight.

you yummy creamy icecream is ready to dig in :)

serve with roasted cashew or pistacheo(optional)

Gulab Jamun

Ingredients

• 1 cup milk powder
• 2 tbs plain flour
• 1/8 teaspoon baking soda
• 1/2 cup cream
•  2 cup sugar
• 2 cup water
• oil for frying

Method

In a pan add water and sugar, bring it to boil, keep stirring until all sugar dissolve. Turn off the heat. your sugar syrup is ready. You can add cadimom or rose water in your sugar syrup. I did not add so did not mention in ingredients.  Keep aside

Now In a bowl, mix milk powder, plain flour and baking soda, add cream and mix it well. Dough should be very soft and sticky. If you feel dough is bit dry add little bit milk. Cover and set aside for about 15 minutes. Dough will be easy to handle now. Knead the dough with greased hands. Now pinch the dough equal the amount of a cherry and roll in round ball. Ball should be really smooth with no cracks.

You'll get almost 20 Gulab jamun. Now heat the oil in a frying pan on medium heat and fry all balls golden brown. 

Oil should not be too hot, balls should rise to surface slowly. Gulab jamuns will be bit softer after taking out from oil. Let them cool down for about 5-7 minutes.

Now immerse fried balls in hot sugar syrup. 

Serve after half an hour.

Basic Vanilla Cupcakes

Contents:

200g unsalted butter, softened

1 teaspoon vanilla extract

 1 cup caster sugar

3 eggs

21/2 cup plain flour

1 tsp baking powder

1/4 tsp baking soda

Procedure

Preheat oven to 180°C. Line muffin or mini-muffin pans with paper cases.

Sift flour baking powder and baking soda together.

Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs and beat. Mixture will seprate at this stage. Stir in milk followed by flour, baking powder and baking soda mixture.

Mix well until well combined. 

use 2 level tablespoons of mixture for larger cupcakes and 1 for mini cupcakes.

Bake for 15 to 17 minutes or until toothpick comes out clear

Shortcrust pastry for pies and tarts

• 
  
  
  
  

  
  
  
  
• 2 cups plainflour 
• 160 butter chilled and chopped
• 2–3 tablespoons iced water 

Process the flour and butter with until mixture resembles breadcrumbs. Slowly add enough iced water to form a smooth dough. Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes. When ready to use, roll out on a lightly floured surface.

Fill with desired filling and bake on 190

.follow the pics for assembly

1. butter the pie bowls

2. Roll the dough and fill in the pie bowls

3. Fill with desired filling.

4 cover with rolled pastry and seal the ends.

you can give egg wash at this point if you want.

Bake at 200 C for about 25 mins or until golden in color

Aata/wholewheat flour cookies

Aata cookies

1 cup whole wheat flour

1/2 cup powdered sugar

1/4 tsp salt

1/2 tsp baking soda

½ cup ghee at room temperature

1 to 2 tsp milk if required

cream the ghee and powdered sugar with a hand held blender or in a food processor.the mixture should become smooth, light and creamy.add wholewheat flour, salt, and baking soda.mix well, gently knead to a smooth dough.add water or milk only if required or dough looks dry.

pinch medium sized balls from the dough.roll them evenly in your palms.slightly flatten them and arrange in a baking tray. leave some space between cookies as they expand while baking.bake the cookies in a pre heated oven at 180 degrees C for 10-12 mins till light golden.remove and place them on wire racks.

Brownies

Ingredients 

1/2 cup butter

11/2 cup Sugar

1/2 tsp vanila extract

2 eggs

3/4 cup White flour

pinch baking soda(optional)

1/2 cup cocoa powder

1/4 tsp salt

1 cup finely chopped cooking choclate

Procedure

1. Preheat your oven to 175 degrees Celsius.
2. Prepare the pan by greasing. I got 18 brownies with medium thickness
3. Mix the flour, cocoa powder, salt, and baking soda then sift the flour
4. Melt butter and add sugar. Mix well and add vanilla extract. Once combined add the eggs and mix well.
5. Add the flour mixture to this and mix really well. Mix the chopped chocolate into the batter.
6. 
7. Bake for 20-25 minutes or until toothpick comes out clean.
8. 
   
   

Eggless version:

Instead of eggs add 3/4 cups of yogurt and 2 tsp of baking powder

Happy Baking :)

 

Eggless Dark chocolate Blackberry cupcakes

It's summers here in Melbourne so berries are in season. Time to experiment on berilicious desserts. These cupcakes have a burst of berry and choclate flavor. Being eggless and butterless can be enjoyed by vegetarians and vegan. I generally do not do much eggless baking but this one is a hit. Very easy to make and believe me you'll enjoy every bite of it, specially its frosting. 

Ingredients:

250 gm fresh blackberries

1 1/2 cups plain flour  

1/4+1/2 cup granulated sugar

1/3 cup cocoa powder

2 teaspoons instant coffee powder 

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1/3 cup vegetable oil

1 cup milk

180 gm dark chocolate finely chopped

Fresh blackberries for garnishing

Method:In a deep pan combine the blackberries with 1/4 cup granulated sugar. Bring to a boil over medium heat and cook for about 10 minuted until the berries are completely mashes. turn off the heat.

Strain the mixture, you will get about 1/2 cup of juice. save the solid part.

Preheat oven to 180C and prepare a 12 cup baking tray.

In a bowl mix together flour, sugar, cocoa, baking soda, coffee and salt. Add the vanilla extract, oil, blackberry solid and milk. Using a wooden spoon mix the batter well and keep mixing until you get a smooth batter.

Divide batter between 12 baking cups . Bake for 18-20 or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool to room temperature.

Chocolate Ganache:

Mix chopped chocolate and blackberry juice and heat in a microwave safe bowl for 1 minute. leave for a minute and whisk well until smooth. let it completely cool for about an hour. beat ganache for 2 minutes. now using piping beg or pastry beg pipe on cooled cupcakes. garnish with fresh blackberry.