Eggless Chocolate Brownie

Eggless Chocolate Brownie

Who doesn't love brownies? I am a big savoury person but I love brownies. I was not feeling very nice, very irritated and flustered. I was snapping at everyone in sight. That is when I decided to do what relaxes me the most - baking. I had just gone shopping and bought all the supplies to bake a cake or a brownie. I didn't have any eggs which ofcourse didn't stop me. I made an eggless chocolate brownie inspired by Edible Garden. I added extra dark and milk chocolate chunks in the mix. It only made them delicious. The brownie was perfect and soft and melted in my and my husband's mouth.....simply yummmmm!!!!

Eggless Chocolate Brownie

Makes 9 Squares

Ingredients

1 cup Maida
1 cup Milk
1/2 cup Cocoa Powder
3/4 cup + 2 tbsp Powdered Sugar
1 tsp Baking Soda
A pinch of Salt
1/3 cup Vegetable Oil
1 tsp Vinegar
1/2 tsp Coffee Powder
1/2 tsp Vanilla Essence
10 Walnuts, Chopped
10 Kisses (Dark & Milk), Chopped

Preparation

1. Pre-heat oven to 350F / 180C. How to pre-heat an oven.
2. Mix the milk at room temperature with the vinegar and keep aside.
3. In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt. 
4. Mix the powdered sugar with this and stir well to combine.
5. Mix the oil and vanilla to the milk + vinegar mixture.
6. Now add the wet ingredients to the dry ingredients and gently fold to combine until there are no more streaks of flour left.
7. Add the chopped chocolates to the mix.
8. Transfer the batter to a greased 8X8 pan and add chopped walnuts on top.
9. Bake for 25-30 mins until a fork inserted into the brownie comes out clean or with crumbs.
10. Let the baked brownies sit in the pan and cool completely before you cut into squares.

Note: If a recipe calls for buttermilk and you don't have any in hand, milk + vinegar mixture acts as a great substitute for buttermilk.

Keeps well for up to 2 days outside or 4 days refrigerated.

Microwave Khandvi

Microwave Khandvi

Khandvi is one of my most favourite Gujarati dish. I love the way I can unroll the rolled khandvi in my mouth. As i have been using my microwave a lot lately, I wanted to do the microwave version. Hence, I referred to one of my favourites, late Tarla Dalal's recipes and trust me, it was as good as the normal one made on the gas. My husband, who is my biggest critic loved it and asked to keep some for the evening too. Try it and enjoy!!

Serves 4

Ingredients

1 1/2 cup Gram Flour
1 1/2 cup Curd, mixed with 1 cup Water
2 tsp Ginger-Green Chilli Paste
1/2 tsp Turmeric
2 pinch Asafoetida
Salt to taste
2 tbsp Oil
1 tbsp Mustard Seeds
1/4 cup Coriander, finely chopped

Preparation

1. Combine the flour, curd-water mixture, ginger-green chilli paste, turmeric, a pinch of asafoetida and salt in a microwave bowl.
2. Mix well and keep in microwave on high for 5 minutes mixing twice in between twice after every 1 1/2 minute.
3. Spread the mixture using a spatula on a clean and smooth kitchen surface allowing it to cool for 2 to 3 minutes.
4. Cut the khandvi length-wise in even strips.
5. Carefully roll out each strip from one end to another forming cylindrical rolls.
6. Combine the oil, mustard seeds and a pinch of asafoetida in a microwave bowl.
7. Microwave on high for 2 minutes. 
8. Pour the tempering on top of the khandvi.
9. Garnish with coriander and serve hot.

Note: Tastes best if served along with green chutney.

Spread the mixtures as evenly and thinly as possible.

Fresh Bread

Fresh Bread

I loveeeeee bread but scared of eating it now a days as I am trying to lose weight and bread for me never stops at one slice or two or even three. Hence, I don't buy it unless its a Saturday and Sunday is egg day. Today, I was really really craving for bread and didn't have any at home. Then as I have been bitten by the baking bug, I decided to make some myself at home. This was my first attempt and trust me, I am going to make this more and more number of times unless my baking phase fades off. Very simple way to make it and super satisfaction when you eat it with butter melting over it. Try it and you will know what I felt.

Makes 3 Bafs

Ingredients

225 g Plain Flour, plus extra for dusting
1 tsp Salt
100 ml Tepid Water
1 tbsp Olive Oil, plus extra for oiling
1 tsp east-Blend Dried Yeast

Preparation

1. Sift the flour and salt into a large, warmed bowl and make a well in the centre.
2. Add the water, oil and yeast to the well.
3. Gradually mix in and form a dough.
4. Turn out onto a lightly floured work surface and knead for 5 to 7 minutes, until smooth and elastic.
5. Return the dough to the bowl, cover with cling film.
6. Leave in a warm place to rise for one hour or until doubled in size.
7. Turn out the dough onto a lightly floured work surface and knead again until smooth. 
8.  Grease a baking tray with oil.
9. Divide the dough into 3 equal pieces, shape into rounds and space well apart on the prepared baking tray. 
10. Dust with a little extra flour for a softer crust. Cover with cling film and leave to rise again in a warm place for 30 minutes or until the baps are doubled in size.
11. Preheat the oven to 230 degrees.
12. Bake in the preheated oven for 15 minutes until the crust is slightly browned.
13. When done, remove it outside and let it cool a bit. 
13. Add the butter on top so that it melts on the hot bread immediately.

Note: You need to test the yeast for the base before you use to know its active. Put 2 tsp yeast in warm water along with pinch of sugar and cover and leave for 15 minute. If the water becomes frothy, then the yeast is active and can be used.

Eat the bread as fresh as possible.

Cheese and Tomato Pizza

Cheese & Tomato Pizza

Cook when takes a holiday leaves you in a tiff when you are not used to cooking for a long time. Hence, I decided to make something special for my husband Vicky who loves food but never complains on what he gets to eat at home. Also, my bff Dipti was visiting us, hence I made Onion Tomato Mini Uttappas and decided to try my hand at making pizza right from the base. I was not sure as had never baked more than pasta or cakes, cookies and brownies. I was apprehensive but my husband and friend who always give me their honest opinion loved it and finished both the pizzas wanting for more. I am proud about it and this has motivated me in trying new things from now which you will see my blog very soon and more frequently. Try it and let me know how this turned out for you....

Makes 2 Pizzas

Ingredients
For the Base
225 g Plain Flour, plus extra for dusting
1 tsp Salt
6 tbsp Luke Warm Water
2 tbsp Olive Oil, plus extra for oiling
1 tsp east-Blend Dried Yeast

For the Topping
6 Tomatoes, thinly sliced
1 cup Mozzarella or Cheddar Cheese, grated
2 tbsp Fresh Basil Leaves, shredded
2 tbsp Olive Oil, plus extra for brushing
Salt & Pepper to taste


Preparation
The Base
1. Sift the flour and salt into a large, warmed bowl and make a well in the centre.
2. Add the water, oil and yeast to the well.
3. Gradually mix in and form a dough.
4. Turn out onto a lightly floured work surface and knead for 5 minutes, until smooth and elastic.
5. Form the dough into a ball and wrap with an oiled cling film.
6. Leave in a warm place to rise for one hour or until doubled in size.
7. Turn out the dough onto a lightly floured work surface and knead briefly before shaping into 2 pizza bases. 

The Pizza
8. Preheat the oven to 230 degrees.
9. Brush a baking tray with oil and put the pizza dough base on it.
10. Arrange the tomato on the base and put the shredded cheese over it covering the whole base.
11. Season to taste with salt and pepper, sprinkle with the basil and drizzle with the oil.
12. Bake in the preheated oven for 10-15 minutes until the crust is crisp and the cheese has melted.
13. Serve at once.

Note: You need to test the yeast for the base before you use to know its active. Put 2 tsp yeast in warm water along with pinch of sugar and cover and leave for 15 minute. If the water becomes frothy, then the yeast is active and can be used.