A combination of BROWNIE and a cookie makes this brookie is to die for!!!
- 3/4 cup wheat flour
- 3/4 cup all purpose flour
- ¼ cup dark cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 3/4 cup castor sugar/brown sugar
- 100grams softened butter(1 pack of Amul butter)
- 1 tsp vanilla essence.
- 2 tablespoon milk(I avoid using it)
- ½ cup chocolate chips
- Grease a microwave friendly plate with butter or ghee
- In a bowl, sift together the flour, cocoa, baking powder and baking soda. Mix until combined.
- Cream together sugar to butter, add vanilla.
- Now combine the flour to make a soft dough.(Add milk if necessary)
- Add half of the chocolate chips and mix.
- Bring together to form a smooth dough.
- Chill the dough in the fridge for about 10-15 minutes so it is easier to make balls out of them.
- Make even sized balls and place on the greased plate, at least 2 inches apart from each other as these cookies tend to spread.
- Place the other half of the chocolate chips on the balls so they can be seen on top once baked.
- Now microwave tis on maximum power setting for just 1 minute +/- 10-15 seconds, depending on the settings.
- Leave them on the tray until fully cool and then transfer to an airtight container.
- Enjoy this crispy on outside and soft on inside BROOKIES at leisure.
LOW CALORIE DAHI VADA
Yet another recipe very popular in many of our homes .. DAHI VADA or DAHI BHALLEY commonly called in some parts of North India.
We, the generation of today is very much health conscious and find healthier ways to make variety of recipes. So how can Dahi vada become healthy. Simple skip the deep frying of vadas and you get the healthiest version of this dish.
Here is my version of the famous DAHI VADA with negligible amount of oil. I cooked them in APPE PAN. You can also steam these like idlis. For a video demo kindly click the link below
- 1 cup split black gram(urad dal)
- 1/2 teaspoon salt (optional)
- A pinch of Hing/asafoetida
- 1/4 teaspoon jeera powder
- 2 cups of low fat dahi/curd
- 1/4 cup of milk
- 4 tablespoon powdered sugar
- Red chilli powder
- Jeera powder
- Chat masala
- Tamarind chutney(optional)
- Soak 1 cup urad dal in 3 cups of water for 3-4 hours. Once soaked drain excess water and grind it to a thick paste.
- To this add salt, jeera powder and hing. Whisk this vada paste well with the help of a spoon or using hand for a good 3-4 minutes. Cover and keep aside for 15 minutes.
- In the mean time, prepare the sweet dahi that is used to dip these vadas. Mix together curd, milk and sugar. Set aside.
- After 15 minutes you will see the batter is light and fluffy. Give it a mix for last time before cooking.
- Now, heat the APPE PAN and brush with very little oil. Spoon the batter into the sections provided. Let one side cook on a low flame for about 4minutes.
Turn these vadas using a fork or a chopstick. Let it cook on the other side too for a couple of minutes.
- Once all the vadas are done, in a serving plate pour some sweet dahi on the base. Now arrange these vadas and pour the rest of the dahi.
- *** See to it that the vadas are covered with dahi. Press them a bit with the help of a spoon or spatula for the dahi to be soaked in them.
- Garnish with red chilli powder, jeera powder, chat masala and tamarind chutney.
VADA PAV – MUMBAI SPECIAL
Vada pav, not just a famous Mumbai street food but popular around the country with variation in taste as per region. A whole meal on the go. Our Indian burger made with spicy potato mix stuffed in chick pea batter and deep fried and served between sliced Pav(indian bun) along with spicy chutney and fried green chillies.
Pav is store bought but you can make them at home too (Recipe to follow in later posts). But here is my recipe of the Batata vada.
- 5-6 medium sized potatoes
- 6-8 garlic cloves
- 1-2 green chillies
- 1 tablespoon oil + for deep frying vadas
- 1/2 teaspoon mustard seeds
- 1 sprig of curry leaves
- A pinch of asafoetida/hing
- 1/4 teaspoon turmeric powder/haldi
- Salt as per taste
FOR COATING BATTER
- 1 & 1/2 cup Chickpea flour/besan
- 1/2 teaspoon salt
- 1/4 teaspoon asafoetida/hing
- A pinch of baking soda
- 1/2 water or as per requirement.
FOR THE RED CHUTNEY
- 1 medium sized onion, sliced
- 3-4 garlic cloves
- 3-4 whole dry red chilli
- 1/2 teaspoon cumin seeds/Jeera
- 2 tablespoon grated dry coconut
- 1 tablespoon sesame seeds/til
- Salt to taste
MAKING THE RED CHUTNEY
- ◆ Deep fry the sliced onion till golden brown. Remove on absorbent paper.
- ◆ In a pan take 1 teaspoon oil, add jeera garlic, dried red chillies grated coconut and til. Saute till everything is well toasted and fragrant. Allow it to cool.
- ◆Once cool grind it along with the crisp onions and salt. Your red chutney is ready.
MAKING THE VADAS
- ◆Boil the potatoes until tender and cooked. Peel and mash them.
- ◆ Crush garlic and green chillies using mortar and pestle.
- ◆In a pan take oil once hot add mustard seed. Allow them to crackle. Add hing and curry leaves followed by garlic-chilli paste and turmeric.
- ◆Add this mixture to the mashed potatoes. Add salt.
- ◆Combine everything well. Make medium sized balls and set aside.
- ◆Prepare the batter by mixing all the ingredients. The batter should be smooth and thick enough to coat the vadas.
- ◆Place a pan with oil on high heat. Once oil is hot reduce to medium.
- ◆Dip the vadas in the batter and coat from all sides.
- ◆Fry until golden brown and crisp from all sides.
- ◆Also fry few green chillies and drain sprinkle some salt on them.
Slit the pav horizontally , put some red chutney on the pav keep a vada and press a bit to flatten. Serve with fried chillies and more red chutney.You can also serve green chutney and sweet date and tamarind chutney with this.
This sweet comes from the Khambhat region(Also called the Gulf of Cambay during british era). The original recipe I posted is made with edible gum(gondh). But because i have made this for my better half, I used 1 tablespoon khatta dahi.
- 4 tablespoon ghee
- 4 tablespoon broken wheat (daliya).
- **Lapsi rava can also be used. It is a finer form of daliya
- 100 gms sugar
- 1 litre milk
- 1 tablespoon dahi
- 1/4 tsp cardamom (elaichi) powder
- 1/4 tsp nutmeg (jaiphal) powder
- 1/4 tsp mace (javitri) powder
- 1/4 tsp saffron (kesar) strands(optional)
- 1 tbsp almonds/melon seeds for garnishing
- In a pan using ghee sauté the broken wheat/lapsi and till it turns pink.
- Add the cardamom powder, mace powder,nutmeg powder and saffron and mix well.
- Add milk bring the mixture to a boil.Add dahi and let this mixture cook on a low flame till all the moisture evaporates. (The milk will curdle here after prolonged heating. This is what we exactly want to happen.)
- *This is a lengthy process.Needs patience. It will approximately take 40-50 minutes.
- In another pan take sugar heat it to caramelise stage. Now add this light brown liquid sugar caramel to milk mixture and cook till the mixture starts to come together.
- ** Take utmost care while mixing the hot mixture when in cooking process. As the bubbles tend to spurt and burn your skin.
- Once done , flatten the mixture on a greased plate or make balls and flatten them like pedas.
- Garnish with almond slivers and serve.
WHEAT NAAN ON STOVE TOP
Here I shall share a recipe of wheat flour naan with as well as without yeast. Feel free to make it as per you wish.
Naan is a flat bread usually made using Tandoor or oven. But not many of us have these at home. So here’s a quick catch to make this without fancy appliances of ingredients.
- 2 cups Wheat flour(atta)
- 1 tablespoon oil
- 1 cup curd(dahi)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Warm water to Knead dough
*** If using yeast then dissolve 1 tablespoon yeast and 1 tablespoon sugar in 1/4 cup of warm water and set aside for 15 minutes for proofing.
- In a large mixing bowl, take flour, baking powder, baking soda and salt. Sieve all the ingredients twice or mix well using whisk or fork.
- Now add oil and curd to the flour and using little warm water at a time Knead a soft dough. Smoothen the surface using some oil. Cover and set aside for 30 minutes.
- After 30 minutes divide this dough into equal sized balls (approximately 8-10).
- Dust the rolling surface with some flour and roll out one dough ball into a 5 inch round or oblong shape naan.
- Heat a tava. Now wet one surface of the naan and place it on the hot girdle. Follow procedure show in the video to make a yummy naan at home without oven or tandoor.
- Once done brush the naan with butter and sprinkle some green coriander and sesame seeds on top and serve.
*** If using yeast then sift flour and salt . In step 2 add yeast sugar mixture by making a well in the centre of the flour. Knead soft dough by adding oil and curd. Knead for about 7-8 minutes.
Rest the dough for approximately 1 hr or till it doubles in volume.