Eggless Chocolate Brownie

Its Week 3 of Blog Hop Wednesday initiated by Radhika of Tickling Palates and this time I am paired with Deepali of Confusion Cook. I chose to try her Eggless chocolate brownie as it sounded quite simple, its eggless and is my first brownie ever. Thanks Deepali for this delicious one--

Ingredients

100 grams all purpose flour

100 grams chocolate

100 ml coke

150 ml condensed milk

2 tbsp butter at room temperature

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp vanilla essence

1/4 cup mixed nuts

Melt the chocolate using double boiler method and keep aside. Sieve the flour along with baking powder and baking soda. In a different bowl, beat the butter, condensed milk and vanilla essence.

Now make a batter alternatively adding flour, coke and butter mixture. Add melted chocolate and mix in. Warm the nuts, coat with flour and mix in. Pour into greased pan.

Preheat oven to 180 degrees and bake the batter for 15 mins. Insert a toothpick and check if done..else bake for a few more minutes as required. Mine required 2 more minutes to get done.

Cool well. I used vanilla and butter icing over it.



Whole Wheat flour naan

Ingredients

3 cups Wheat flour

Salt to taste

Black sesame seeds

Finely chopped coriander leaves

1 tsp dry yeast

3  tbsp curds

3 tbsp warm milk

1 tsp sugar

1/2 tsp baking powder

1/4 tsp cooking soda

Mix salt, baking powder, cooking soda and wheat flour well. Add the yeast and sugar to lukewarm yeast and let it rise for 10 mins. Add the yeast, curd and milk to the flour and mix well. Add warm water if required to make a smooth dough. Cover with wet cloth and keep aside for 2-3 hours till the dough rises well.

Make balls of it and roll them into teardrop shape. Spread some black sesame seeds and coriander leaves over it. Wet the lower side and stick it to hot tava.

Cover and cook for a minute. When there are bubbles on the naan and the bottom starts getting brown spots, slowly invert the tava and let the naan cook over direct heat. When brown spots appear, remove it and apply some butter/ghee.

Serve hot with some spicy gravy.

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Eggless Custard powder cake

Followed Aparna's recipe for the cake from My Diverse Kitchen and it was superb..Thanks Aparna for the tasty cake recipe

Ingredients

1.5 cups all purpose flour

3/4 cup custard powder (vanilla flavour)

2 1/4 tsp baking powder

3/4 cup sugar

150 gms unsalted butter

1 cup milk

Mix the flour, custard powder, baking powder well. Beat the butter and milk and add the dry ingredients mix. Pour the batter into a cake tin and bake in a preheated oven at 180C for 30 minutes-40 minutes depending on size of the cake tin. Insert a toothpick to check if it comes out clean and is done. Cool and cut into pieces.

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Sweet Corn bhel

Ingredients

1 cup cooked sweet corn

1/2 tomato chopped finely

1/2 onion chopped finely

Salt to taste

Chaat masala to taste

Sev

Finely chopped coriander leaves

Mix up all the ingredients well just before serving and a healthy snack is ready.
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Oats Vermicelli idli

Adapted from Mallika Badrinath's recipe in 100 Oats recipes book.

Ingredients

1.5 cups dry roasted oats

1 cup roasted vermicelli

2 cups thick curds beaten

Bit of cooking soda

2 tsp oil

1 tsp mustard seeds

1 tsp blackgram dal

1 tsp bengalgram dal

Salt to taste

1 small onion finely chopped

1/2 tsp ginger paste

1 green chilli finely chopped

Few curry leaves

Optional : Finely chopped cabbage, carrot, boiled peas

Soak the vermicelli for 10 minutes in the curds. Add the oats to it and mix well. Let it stay for another 5 minutes. Heat oil and add mustard seeds. When it splutters, add blackgram dal, bengalgram dal, curry leaves, green chillies and ginger paste. Then add chopped onions and fry for a minute. Add this to the oats vermicelli mixture and add salt. Add water as required to make it a bit loose, but not watery.

Grease idli plates with little oil and put this batter in each hole. Steam for 10 minutes till a toothpick comes out clean when inserted in the idli.

Serve hot with chutney/sambar of your choice.

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Dosa Chilli

Chilli parota is a famous street food of Tamilnadu that is made with layered parotas. This recipe replaces parotas with healthier dosas..

Ingredients

2 tsp oil

1 medium onion chopped lengthwise

2 tsp capsicum chopped lengthwise

1 tsp soya sauce

2 tsp tomato sauce

1 tsp garam masala powder

Salt to taste

Bit of ajinomoto

Red chilli powder (optional)

Finely chopped coriander leaves

3 dosas

After making dosas, cut them into half first and then stack one above the other. Cut them lengthwise and seperate the pieces.

Heat oil, add onions and capsicum..fry for 2-3 minutes. Add soya sauce, tomato sauce, garam masala powder, salt (remember that dosas and soya sauce both have salt), red chilli powder as required, chopped coriander leaves and ajinomoto. Mix well in high flame for a few seconds and then add the dosa pieces. Slowly mix it so that the gravy gets coated on the dosas. Serve hot with raita.

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Gatte ki subzi

Ingredients

For the gatte -

1 cup gramflour

Salt to taste

1/2 tsp red chilli powder

1 tsp oil

For the gravy -

2 tsp oil

1/2 tsp cumin seeds

1 onion chopped

1 tomato (pureed)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp chilli powder

1/2 tsp garam masala powder

2 tbsp thick curds beaten

Make a soft dough of the ingredients mentioned for the gatte with water. Pinch balls and roll them cylindrically. Cook in boiling water for about 10 minutes and cut into pieces of 1 inch.

Heat oil, add cumin seeds and when it splutters, add the chopped onion. Fry for 2-3 minutes and add the tomato paste, turmeric powder, salt, red chilli powder and garam masala powder. Allow it to come to a boil and add little water as required for the gravy. Finally add the beaten curds and the gatte and allow it to come to a boil.

 

Serve hot with rotis/pooris/jeera rice.

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Eggless Sponge cake

Tried out this recipe from Madhuri's recipe at Cook Curry Nook and it was perfect.. Thanks Madhuri for the recipe

Ingredients

1.5 cups of all purpose flour/ maida

3/4 cup sugar (powdered after measuring)

1.25 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1 cup thick curds beaten

1/2 cup cooking oil

2 tsp vanilla essence

Mix in the powdered sugar with the curd. Add the baking soda and baking powder and stir lightly. Keep aside for 2-3 minutes till it gets frothy. Add oil and vanilla essence to it and mix gently. Slowly add in sieved all purpose flour. Mix gently.

Preheat oven to 200 degrees celsius and bake for 10 minutes. Reduce heat to 180 degrees celsius and bake further for 20-35 minutes depending on size of the baking pan. Since I used small baking pans of various sizes, it got done in 20 minutes. Keep looking for brown spots on the cake and check back if done with a toothpick. If it comes out clean when inserted in the cake, it is done.

* I used chocolate vermicelli, chocolate icing and coloured sugar balls for the garnishing. Sugar balls and chocolate vermicelli should be added to the cake before baking. For chocolate icing, let the cake cool really well and then garnish with chocolate icing.

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Oats Vermicelli dosa

Ingredients

1.5 cups dry roasted oats

1 cup roasted vermicelli
2 tbsp rice flour

2 cups thick curds beaten

Salt to taste

1 small onion finely chopped

1/2 tsp ginger paste

1 green chilli finely chopped

Few curry leaves
Finely chopped coriander leaves
Oil as required

Optional : Finely chopped cabbage, carrot

Mix all the ingredients except oil and add around 1/2 cup of water. Let it stay for about 15 minutes. If required add more water, but the batter should not watery.

Heat tava and pour a ladle full of batter and spread slightly to make a dosa. Sprinkle few drops of oil in the sides and allow it to cook. When it browns on the lower side, slowly flip and cook on other side as well till brown spots appear.

Serve hot with chutney/sambar of your choice.

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Eggless Whole wheat chocolate cake

Radhika's Blog hop Wednesday enters the second week and this time I have been paired with Archana of The Mad Scientist's Kitchen. Eggless Whole wheat chocolate cake was the obvious choice for me considering that it was uses wheat flour instead of all purpose flour, its eggless and the quantity of butter used is very less. There were some changes made to the recipe...since I tried it out in lesser quantity, my cake was done in 6 minutes flat. Also I spread some butterscotch sauce over the cake and skipped the use of instant coffee powder.

Ingredients

2 cups wheat flour

1.5 cups sugar

1/2 tsp cooking soda

1 tsp baking powder

2 tbsp cocoa powder

1 tbsp drinking chocolate powder

1/2 tsp vanilla essence

2 tbsp butter in room temperature

1/2 cup beaten curd

1 cup milk

2.5 grams of Eno fruit salt

2-3 tbsp butterscotch sauce or chocolate sauce

Mix the butter with curd and milk. In a seperate bowl, mix all the other ingredients except Eno. Now add the butter-curd-milk mixture to it and mix well. The batter loosens up in some time when the sugar melts. Keep this aside for 4 hours.

Add Eno to the batter and pour it in a microwave safe greased container..Ensure the batter doesnt exceed half the size of the bowl. Microwave for 10 minutes but keep checking back even minute after 6 minutes in case you try it out in lesser quantity..or else your cake might get burnt. Insert a toothpick to check if done.

Cool and cut into pieces. Spread butterscotch or chocolate sauce over it and serve.

Corn pongal

Ingredients

2/3 cup broken corn

1/3 cup greengram dal

Salt to taste

2 tsp ghee

1/2 tsp pepper

1/2 tsp cumin seeds

Few cashews

Few curry leaves

1/4 tsp ginger paste

Slightly dry roast the broken corn till a bit hot. Pressure cook the dal, roasted broken corn and salt with 3.5 cups of water till soft.

Heat the ghee and add cashews. When slightly golden brown, add cumin seeds, pepper, curry leaves and ginger paste and add it to the pongal. Mix well.

Serve hot with chutney/sambar.

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Budding blogger : Anamika

Meet Anamika of Taste Junction in the Budding blogger series this week

She says -

Hi, I'm Anamika, an Indian by birth and soul. I am an advertising professional on a sabbatical, busy raising my 2 year old hyperactive son, while travelling and moving countries with my husband, and in the process setting up new place to live everywhere I go.Though a foodie for as long I remember, yet the comforts of being with family rarely brought me to kitchen. It was only when we moved to Dubai and had to live and cook independently, that I was thrown into the deep waters. Thankfully so, because it gave me something to cherish, to enjoy. I love to see the expression on the face of my son, husband and family and friends (in that order) when they enjoy my meal. Presently I'm in Bahrain and getting used to the slower life out here.

Taste Junction is my way of exploring the changing styles of a modern Indian kitchen. It would have not just lovely Indian recipes, with focus on North Indian (that's where I am from), but would share some tasty dishes from all over the world. And that's why the name Taste Junction, a meeting ground, a melting pot of different flavours and aromas. But baking would form a great part of it, for sure since that's my current love.

While getting my way around in the kitchen, I'm also trying to learn the ropes of photography, food photography. I really like to see well photographed and well written posts. Yes I like a bit of writing too, samples of which you can see on my page - Scribbles. Other than that I'm a regular simple girl, who likes to travel, shop, read, eat chocolates, get gifts and basically all the simple pleasures of life.

Though all my blog posts & recipes are dear to me, yet I would like to share few of my favorites with you . Chocolate lava cake, Tomato Tart, Chocolate shortbread fingers, Hyderabadi baghara baingan, Spinach spaghetti and Waldorf salad. Hope you like it too!!

Hoornada Holige

Tried out this delicious variation of poli from Prathibha's blog The Chef and her Kitchen..Thanks Prathibha for this traditional version.

Ingredients

For outer layer -

1 cup very fine rava called chiroti rawa

Pinch of salt
1/2 cup oil

Ghee as required

For the filling -

1 cup redgram dal

1 cup grated jaggery

1/4 tsp turmeric powder

1/4 cup grated coconut

A pinch of salt

1 tbsp ghee

1/2 tsp elaichi powder

Mix the rawa, salt and make a soft dough with required water. Keep kneading the dough well to make it softer and soak the dough with oil for an hour. Remove excess oil and it can be used for other purposes. The outer dough is ready. Make balls of it.

Soak the dal for 10 minutes and cook with water, turmeric, salt and ghee till soft but not mushy. Strain excess water. Heat grated jaggery with a bit of water till it melts and add the dal, coconut, elaichi powder and mix well. Once cool, grind the mixture to a smooth paste without adding water. Make balls of it and keep ready.

Grease banana leaf with little oil and pat the outer dough into a round. Place the filling ball in the center and cover it with the outer dough. Pat slowly to a thin round without letting out the filling as far as possible. Slowly invert the leaf on a hot tava and remove the leaf carefully. Spread a bit ghee and cook on both sides till brown spots appear.

Serve with a drop of ghee over it.

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Bread cup sprouts chat

Recipe source for baked bread cups:  Nithi's recipe at 4th Sense Cooking.

Ingredients

Bread slices (I used brown slices)

Butter as required

Cooked moong sprouts

Salt to taste

Chaat masala

Sev

Sweet chutney

Green chutney

Thick beaten curd

Finely chopped onion

Finely chopped tomato

Finely chopped coriander leaves

Remove the corners of the bread if you want to and apply little butter on both sides. Place them in a cupcake tin. Preheat oven to 190 degrees and bake for 10 minutes.

Assemble the chat just before serving.

Add sprouts to the bread cups, then chopped onions and tomatoes, sev, sweet and green chutney, bit of curd and finally coriander leaves.

Serve immediately
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Bajra Pongal

Ingredients

2/3 cup broken bajra
1/3 cup greengram dal

Salt to taste

2 tsp ghee

1/2 tsp pepper

1/2 tsp cumin seeds

Few cashews

Few curry leaves

1/4 tsp ginger paste

Slightly dry roast the broken bajra till a bit hot. Pressure cook the dal, roasted broken bajra and salt with 3 cups of water till soft. It would look a bit gooey but it wouldnt affect the taste.

Heat the ghee and add cashews. When slightly golden brown, add cumin seeds, pepper, curry leaves and ginger paste and add it to the pongal. Mix well.

Serve hot with chutney/sambar.

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Budding blogger : Hrishi

Meet Hrishi from Hrishi and Sharang's kitchen in the Budding blogger series

He says-

I have been a foodie for as long as I can remember. My mother is a fabulous cook and fueled my passion for food from a young age. She is a successful food entrepreneur in Kolhapur and is famous for her Kolhapuri bakarwadis and all sorts of sweet and savoury items.I grew up in a environment consumed by food products and preparation, day and night. So cooking was as they say, "In my genes!" I have lived in Kolhapur, Mumbai, Pune, Bangalore, New York and finally settled in Canberra. I love to experience the local cuisines and to bring in the native ingredients in my cooking.

Two incidents prompted me to set up my blog. In 2009-2010's Masterchef series, one of the final contestants was an Indian and viewers were left with the impression that Indian cooks have a very limited repertoire. That same week, when I picked up our son from the daycare, he said "I love Australian pasta....not Indian dinner". Both these incidents presented me a unique challenge. Over the next few months, I experimented with the cuisines and gradually changed our son's perspective. This blog is not a journal of those experiments, but my way of documenting information for my son.We want our son to know about his heritage and pass on the stuff we have learned for everyone. I also want to make a statement that Indian cooks can cook a lot more variety than just curries!!

I write at www.hrishi.com.au and the blog set up, videos etc; is my wife Mitra's labour of love. I work in the field of Intellectual Property and somedays work can be very hectic, but I try to post something at a regular interval. Over time, I hope the blog and my son grow up together and if he comes back to any of the recipe videos, my task will be accomplished. In the meanwhile, if you have the time, please stop by and tell me how I am doing. Can I do anything better on the blog? I'd love to hear from you.

Thanks & I hope to see you around.

Checkers biscuit

Ingredients

1 cup all purpose flour/maida

1/2 cup vanaspati/shortening

3/4 cup sugar powdered

2 tbsp cocoa powder

Bit of vanilla essence

Sieve the sugar and flour together to remove any lumps. Divide into two portions. To one portion, add the essence and mix well. Add half the vanaspati little by little and keep mixing till you get a dough. To the rest of the flour sugar mix, add cocoa powder and sieve once more. Add the remaining vanaspati little by little and mix to get a dough. Pack both the dough in separate plastic sheets and set in fridge for 10 minutes.

Roll both the dough separately to medium thickness making a rectangle.

Cut into long strips and arrange them alternatively as in the picture below.

Now cut horizontal strips and join two pieces with contrasting colours as in the picture below.

Preheat oven to 180 degrees and bake for 8-10 minutes till done.
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Sprouts vadai

Ingredients

1 cup blackgram dal (soaked for 30 minutes)

Salt to taste

1/2 cup cooked moong sprouts

1/4 tsp ginger paste

1 small green chilli

Finely chopped coriander leaves

Oil to fry

Grind the blackgram dal, green chilli finely without adding water. If required not more than 2 tsp of water should be added. Add salt, ginger paste, cooked sprouts and little coriander leaves to this batter. Heat oil. Wet fingers and take a small ball of the dough and throw it slowly on the fingers. Make a small hole in the center and slowly put it into hot oil. Repeat till as much the oil can hold. Fry till golden brown on both sides and drain excess oil in a tissue paper. Serve hot with chutney/sambar.

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Chocolate Biscuit Cake

An exciting project called "Blog Hop Wednesday" has been initiated by Radhika of Tickling Palates and it starts off today..All the members have to cook up something from their partner blog every alternate Wednesday.

This week, my partner is Vidhya of Sugar and Spice blog and I selected a very simple yet royal Chocolate Biscuit cake to try out from her blog. It was awesome and is an excellent dessert for every occasion. I followed the recipe exactly as mentioned but changed the finishing touches a bit.

Ingredients

250 grams tea biscuits (I used biscuits with nuts)

125 grams unsalted butter

125 grams sugar

250 grams dark chocolate

2 tsp milk

Break the biscuits into small bite size pieces. Beat the sugar and butter and keep aside. Melt the dark chocolate with the milk using double boiler method and when it cools down a bit, add it to the butter mixture and mix well. Add in the biscuit pieces and coat well with the chocolate mix.

If you want individual servings, use small cupcake liners and for a big cake, use a greased pan/bowl according to requirements. Gently put in the biscuit mixture into the bowl and fill tightly without gaps.

** For a smoother finish, powder in the biscuit in the mixture towards the end and give it a smooth finish by covering the gaps.

Garnish with either more dark chocolate or sugar balls or dust with icing sugar and refrigerate for atleast 3 hours and serve.

The crunchiness of biscuits and the chocolate butter mix is just wonderful and will surely tempt you for a second helping.

Swirl biscuits

Ingredients

1 cup all purpose flour/maida

1/2 cup vanaspati/shortening

3/4 cup sugar powdered

2 tbsp cocoa powder

Bit of vanilla essence

Sieve the sugar and flour together to remove any lumps. Divide into two portions. To one portion, add the essence and mix well. Add half the vanaspati little by little and keep mixing till you get a dough. To the rest of the flour sugar mix, add cocoa powder and sieve once more. Add the remaining vanaspati little by little and mix to get a dough. Pack both the dough in separate plastic sheets and set in fridge for 10 minutes. 

Roll both the dough separately to medium thickness making a rectangle. Slowly invert the chocolate mix over the vanilla dough and remove the plastic sheet from chocolate dough. Hold the plastic sheet below the vanilla dough and slowly roll the dough till the end. The longer is the rectangle, the more swirls you get. While rolling, don't roll the plastic sheet along and finally pack it with the same sheet. Let it set for 10 more minutes in the fridge. Remove the plastic sheet and cut into rounds slowly. Let it be of medium thickness. 

Preheat oven to 180 deg. Arrange the rings leaving some gap between each biscuit. Bake in convention mode for 8-10 mins. Cool for 10 minutes before storing in an air tight container.

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