Saturday, May 18, 2013

Eggless Brownie - "the best I made & tasted"

Hi.. my husband got chocolate for my daughter.. I carefully sneaked into the refrigerator & took one to make a brownie.. I came across this recipe and wanted to try for always... It turned out very well... very tasty as well..

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)
Chocolate bar - 1 (I used Dairly Milk - 8 bricks)
Butter (unsalted) - 3 tbsp.
Plain Yogurt - 1/2 cup
Vanilla Essence - 1/2 tsp
Milk - about 1/2 cup or enough to have a creamy batter
  1. Preheat oven to 180 degrees C. Grease the baking tray
  2. Melt chocolate with little milk and Melt butter & whisk them together.
  3. Add yogurt, vanilla essence and sugar to chocolate-butter mix and beat till it is creamy (you can add 1 to 2 tbsp. of milk)
  4. Sieve flour, cocoa powder & baking soda twice. Add this to yogurt-chocolate mix and beat until you get a smooth & creamy texture (you can add milk if necessary)
  5. Add 3/4 of the chopped nuts to the batter
  6. Pour the mixed batter into the prepared tin, sprinkle balance 1/4 of the nuts on top and bake at 180 deg C for about 30 – 40 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove and cool in the pan for 10 minutes before cutting into equal squares

  • Tastes best with vanilla ice cream during summers or hot chocolate/caramel sauce during winners
  • It freezes very well and a great snack for the kids for their break time 

Saturday, May 11, 2013

Eggless Vanilla Cake with Choco chips

I baked this cake today. It turned out to be very tasty & loved by all in my family. Please do not get scared with the brown topping of the cake.. that is melted choco chips.




Refined flour (maida)  - 1 cup
Baking Soda -  1 1/2 tsp
Baking powder  - 1 1/2 tsp
Sugar - 3 tbsp
Unsalted butter -  55 grams 
Condensed milk  - 1/2 tin (200 gms)
Milk  - 1 cup
Vanilla essence  - 1 tsp
Choco chips - 2 tbsp

  1. Preheat the oven to 180 degrees
  2. Grease an eight-inch round cake tin and lightly dust it with flour.
  3. Sift flour with soda bicarbonate and baking powder.
  4. Cream together the sugar and butter, till light and fluffy.
  5. Add the condensed milk and beat well.
  6. Stir in the milk and vanilla essence. Gradually add the flour, mixing well after each addition.
  7. Mix well for three to four minutes till the mixture is smooth and light.
  8. Pour the batter into the prepared tin, add choco chips on the top and bake for about 30 to 35 minutes.
  9. Remove from the oven and turn out onto a wire rack and leave to cool completely. 
  • Tastes best with chocolate syrup or fresh cut fruits like pineapple or peaches
  • Cooking time may vary in different ovens


Diet Chole or Channa (Oil Free)

The name of my dish suggests a Sardar on diet or a slim Sardar. But I made these Chole for me health-conscious husband, he really loved it.

Kabuli channa (chick peas) - 2 cups
Moti illaichi (brown cardamoms) - 2
Laung (cloves) -  3 to 4
Onion - 1 large finely chopped
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Salt to taste
Channa masala - 3 tsp
Red Chilli Powder - ½ tsp
Garam masala - ½ tsp 
Dhania powder -  4 tsp
Imli (tamarind) pulp or squeeze out pulp from 1" ball of tamarind -  3 tsp
Kasuri Methi - a generous pinch
Chaat Masala - ½ tsp

  1. Soak the channas overnight.
  2. Put the soaked channas in a pressure cooker. Add 4 cups fresh water. Add finely chopped onion, moti illaichi, laung, garlic paste and ginger paste. Pressure cook to give 1 whistle and keep on low flame for 15-20 minutes.
  3. After the pressure drops open the cooker. Add salt, dhania powder, channa masala, jeera powder, garam masala, black pepper, red chilli and the tamarind pulp to the cooked channas. Mash the channas a bit.
  4. Again pressure cook to give 1 whistle. Remove from fire.
  5. Add Kasuri Methi & Chaat Masala

  • Serve hot with puris or rotis
  • Channa is very good source of protein so can be given to kids as well