Eggless Chocolate Brownie

Ingredients –

1 cup All Purpose Flour/Maida,

½ cup coco powder,

3/4th cup powdered sugar,

5 tbsp ghee (homemade clarified butter) (you can substitute ghee with 5 tbsp cooking oil),

1 cup buttermilk (you can substitute buttermilk with 1 cup water + 2 tsp yogurt and 1 tsp lime juice),

1 tsp coffee powder dissolved in 2 tsp warm water,

1 tsp Baking soda,

A pinch of salt,

A few chocolate chips (I used small chunks of dark chocolate),

A handful of dry fruits (I used cashew and almonds)

Method –

Take all the ingredients in a mixing bowl and mix gently till all the ingredients are mixed well.

Grease and dust a baking tray, pour this mixture in the tray and bake in a preheated oven at 175 degree centigrade for approx. 20 minutes.

Cut into pieces when cooled completely.

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Corn n Oats Baked Cutlets

Ingredients –

2 cups boiled and mashed potatoes,

1 cups roasted oats (I used Quaker oats and roasted them for a while),

2 tbsp dried kasoori methi,

1 cup boiled sweet corn,

1 onion finely chopped,

3 green chilies finely chopped,

2 tsp ginger garlic paste,

1 tsp cumin seeds,

1 tsp oil,

1 tsp garam masala powder,

1 tsp lemon juice,

Salt to taste

Method –

Dry roast kasoori methi in a skillet and keep aside.

Heat oil in a pan and crackle cumin seeds and add green chilies and onion to this and fry for a minute.

Add ginger garlic paste to the onion and continue frying till the onion is translucent.

Switch off the gas and let it cool.

Crush the kasoori methi with hands to a fine powder.

In a big bowl mix potatoes, oats, corn, kasoori methi powder, garam masala, fried onions, lime juice and salt.

Mix all the ingredients well and form round cutlets. Coat them with oats and line them on a greased baking tray.

Bake them at 200 Degree centigrade for 10 minutes each on both the side.

Alternatively you can shallow fry them with little oil.

Serve hot with ketchup.

Garlic Rolls

 

This was my first attempt to make bread and I was very happy with the results. I have been waiting to bake bread for quite some time but didn’t dare to actually bake one. I had read about the unreliable quality of yeast you get in India that doesn’t proof up well so didn’t want to take a chance. My friend Ivy got a bottle of imported yeast for me and I just kept it in the pantry for months together. The other day I saw this recipe on Anna Parabrahma and  really liked the look of the bread and it was so easy to make. I made this on one Sunday afternoon and we had it with Milos Minestrone soup (I will post this recipe soon).  We all liked it at home so did my friends at office. A special thanks to Anjali of Anna Parabrahma for the recipe and thanks to Ivy for getting me the yeast.

Ingredients – 

3 cups Maida/All Purpose Flour,

1 cup water,

1 tbsp active dry yeast,

1 tsp salt,

2 tbsp sugar,

2 tbsp refined oil,

20 cloves of crushed garlic,

25gms of softened Amul butter,

½ cup finely cut coriander leaves

2 tbsp sesame seeds

Method –

Warm about 1/2 cup of water just about warmer than body temp. Add a teaspoon of sugar and yeast to it. Leave it alone to froth for 10 mins.

Mix flour, yeast, rest of the ½ cup water, sugar and salt. Knead until smooth and lump free. Include oil and knead again for 5 mins. Grease lightly a clean bowl with little oil, place the dough ball in it and leave it to rest until doubled and airy. Approximately 45 mins.

Then sprinkle some flour on the counter and knead the proofed dough for 5 mins. Divide into four equal parts. Roll into balls and then roll out flat into 4 sheets in an elongate form like a rectangle. Do this one at a time. All sheets should be of the same size.

Spread the garlic butter. Sprinkle the cilantro. Roll up tight and keep aside.

In this manner, roll up all 4 sheets.

Then place all the rolls parallel to each other horizontally. In case one of them is short roll further to elongate. All four should be same sized. Cut into pieces. I got 16 rolls in total.

Place them side up, line the rolls in a baking tray. Cover the tray with a cling film and let them proof for another 1 hr.

Once the rolls double up they will fill up all the gaps.

Brush the doubled rolls with molten butter.

Lastly top up with sesame seeds.

Preheat the oven for 10 mins at 180 deg centigrade.

Bake for 15 mins or a little more till the top is golden.  Pull out of the oven and lay it to cool. Serve when warm.