Eggless Chocolate Chips Cookie Brownie | Eggless Recipe

 The Fudgy brownie with crunchy chocolate chips cookie is heaven in combo..

If you prefer chocolate ganache and  caramel sauce then go ahead.

Recipe Source : Here

Eggless Brownies

Butter - 1/2 cup / 100 gms
Granulated Sugar - 1 Cup
Unsweetened Cocoa Powder - 1 cup
Salt -1/4 tsp
Vanilla Essence - 1/2 tsp
Curd - 1/2 cup
All purpose flour - 1/2 Cup

Method

*In a Mixing Bowl add curd+sugar.Mix it well until the sugar dissolves completely.

 *Then add softened butter,mix it

 *Add Salt+cocoa pdr+Vanilla essence.Mix then finally add Flour gently mix it.

 *Transfer the batter into a greased square pan and smooth out the top.Freeze it until umake the cookie dough.

For Chocolate Chips Cookie

Butter - 1/2 Cup
Granulated Sugar - 1/4 Cup
Brown Sugar - 1/2 Cup
Fresh Dairy Cream - 2 tbs
Vanilla essence - 1/2 tsp
APF -1 Cup
Salt -1/8 tsp
Chocolate Chips - 1/2 cup

Method

Preheat the Oven at 180 °C.

*In a Mixing bowl add both sugar and softened butter.Beat it well until it turns fluffy.

 *Now add the fresh cream,mix it.

 *Now add the vanilla essence+salt+flour.Gently Mix it.Finally add the chocolate chips.

 *Transfer the cookie dough on top of the brownie layer that was freezing.Smooth out the cookie dough on top of the brownie batter.

 *Bake at preheated oven at 20 mins until the top of the cookie dough is  golden brown.

 *Once the cookie brownie done,cool on wire rack .Cut and serve it !!

Eggless Lemon Brownies | Brownie Recipes

 When I saw this  lemon brownies in FB group,really i wondered becoz never heard or taste the citrus flavour in brownies.Immediately i bookmarked and tried it .OMG am felled in love with that tangy and sweet brownies.

Also  I tried in orange too,we loved that lemon & orange brownies.

Instead of egg i used homemade applesauce.Also i skipped the glaze part.

Recipe Source : Here

Ingredients:
APF -1 Cup
Granulated Sugar -1 Cup
Salt -1/2 Tsp
Unsalted Butter - 2/3 Cup (150 gm) (At room temperature )
Grated Lemon Zest - 1 Tbsp+1/2 tsp (Zest Out of 3 Lmeons)
Fresh Lemon Juice - 2 Tbspn+ 2tspn ( Juice out of 2 lemons)
UnSweetened Applesauce - 1/2 Cup + 1 tbspn

Method

*Preheat the oven at 180 °C. Grease the square baking tray and line with parchement paper.Also grease on top of the paper too.

*Mix Applesauce+lemon juice+lemon zest in a bowl and mix it,keep it aside.

*In  a Mixing bowl add APf+sugar+salt.Using a whisk mix it well until the dry ingredients are well combined.

*Add butter and beat it in a slow speed just they are combined.

*Dont overmix ,we dont want to incorporate  a lot of air to the batter.Else it will turned into cake.

 *Now add the apple lemon mixture.Beat on a low speed until the batter is well combined.

 *Now the mixture will be curdled,Dont panic but it will be fine.

 *Pour it in a greased tray,Tap it down to release the airpockets and Bake it in preheated oven for 20 -25 mins.Dont overbake it else it will become dry and lose its moisture.

 *Cool it on wirerack ,Cut and Serve the sweet and sour brownies.

Gottu Rasam |South Indian Rasam Recipes

 Gottu Rasam - Its a instant rasam that doesn't need rasam powder.Also it doesn't require  much time to prepare...

Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 4

Ingredients :

Tamarind - 1 Big lemon Size
Salt - To Taste
Tomato -2 (Chopped)
Curry leaves -1 sprig
Coriander leaves -as needed (Finely Chopped)
Turmeric Powder - 1/4 tspn
Hing -1/4 tspn

To Temper 

Ghee -2 Tspn
Mustard Seeds - 1/2 tspn
Urad dal -1/4 tspn
Toor Dal -1 tspn
Coriander Seeds -2 tspn
Pepper -1 tspn
Jeera -1 1/2 tspn
Green chilli -2 (Slit )
Red chilli -2

Method

*Add tamarind to 2 cups warm water and extract the juice.

*In a vessel add the tamarind juice+chopped tomatoes+hing+turmeric pdr+Salt

 *Temper the ingredients given under the table  and poured it in a tamarind water.Boil it for 15 mins until the raw smell goes away.

 *Once it reduced to half quantity add required water and further give more boil for 3 mins.Switch off the flame.

*Finally add the curry leaves and coriander leaves.

Chocolate Brownie ( Vegan ) | Brownie Recipe

In this Recipe i added pureed dates to reduce the sugar  content,also make the brownie more fudgy.

Preparation Time : 10 mins
Cooking Time : 25-30 mins
Makes : 9 Pieces

Ingredients :

Part - I
Self Raising Flour - 1 Cup
Salt - 1/8 tsp

Part -II
Cocoa powder - 1/4 Cup
Dates -10 (Pitted and Soaked in Hot water for 10 mins)
Coconut Oil - 2 Tbspn
Vegetable Oil - 4 Tbspn
Flax Meal -2 Tspn
Water -1/2 Cup
Agave Syrup - 2 Tbspn
Raw Sugar / Jaggery - 1/3 Cup
Lemon Juice -1 Tspn

Method

*In a Blender add the Part -II ingredients  and blend it well.

*Preheat the oven at 180 °C.Grease the Square tin pan with little oil.

*In a Mixing Bowl add the Part I ingredients and date puree.Mix it well.

*Pour and smooth the batter in prepared pan.Bake it 25- 30 mins and a toothpick  inserted come out clean.

*Cooled it completely before slicing.

MY NOTES

*Instead of date puree you can also add chopped date.

*For  gooeyier brownie add more 2- 3 tbspn oil.

*You can adjust the sweetness and cocoa powder too.

Vangibath / Brinjal rice | Authentic Vangibath recipe

Vaangibath / Brinjal Rice is very popular rice dish

First let us know how to make Vangibath Powder

Ingredients

Coriander Seeds - 1 1/2 tbspn
Channa Dal - 3/4 Tbspn
White Urad Dal - 3/4 Tbspn
Red chillies -2
Kashmiri Chilli - 4 (Its gives nice colour )
Cloves - 2
Cinnamon Sticks  1" size - 2
Oil - 11/2 Tbspn

Method 
*Heat Oil in a pan  roast the ingredients one by one .Once it cooled down grind it in mixie to a fine powder.Cools down completely and stored it in a airtight container.

Vangibath Recipe

Ingredients

Cooked Rice - 2 Cups
Vangibath Powder - 1/4 cup
Small Brinjal - 6 (Cut it into a medium size)
Salt -To taste
Oil - 1/4 Cup
Mustard Seeds -1 tspn
Channa dal -1 tspn
Curry leaves -1 sprig
Turmeric pdr -1/2 tspn
Jaggery - 1 tspn
Tamarind Paste - 2 tspn
Grated Coconut -1 Tbspn

Method

*Keep the cut brinjal in water to avoid discolouration.

*Heat oil in a pan add the mustard seeds+channa dal and curry leaves one by one .Fry it until it turns golden brown.

*Now add the squeeze the water from the cut brinjal and turmeric powder.

*Cover and Cook it for 5-10 mins in low flame.

*Once the brinjal is cooked add the salt+vangibath pdr+tamarind paste+jaggery+grated coconut.Mix it well.

*Cook it very low flame until the oil leaves the mix.

*Now add the rice,mix it gently.

*Cover it and let it be on low flame for 5 mins and switch off the flame.

*Now Vangibath is ready to serve,Enjoy with Papad / Raita /Potato Fry

MY NOTES

*Try to use Green colour brinjal,it gives nice flavour to the dish.Here its difficult to get that brinjal so i used small purple brinjal.

*For Vangibath masala try to use kashmiri chillies it gives nice colour..

Banana Nutella Trifle | Easy Desserts Recipe

Biscuit crumble, Nutella Cream, Banana & Chocolate. Topped with whipped cream, this layered dessert is heaven in a glass.

Preparation Time : 10 mins
Serves : 4

Ingredients

For Biscuit Crumble:
Any digestive biscuit (OR) Brownies (OR) Pound cake (OR) Cookies - as needed

For the Nutella Cream:
Cream Cheese - 150 gm
Nutella - 1/3 cup
Heavy cream - 1/2 cup
Vanilla Essence - 1/2 tsp
Banana - 2 Large
Chocolate/white Whipped Cream - For Garnish (Here i used storebought one)

Method

*Place cookies/biscuits in a large zip lock bag and use a rolling pin to crush the biscuits.

*To prepare the Nutella cream, mix all the ingredients in the given list and place it in a fridge until ready to assemble the desserts.

*Nutella cream can be placed in a piping bag for easy and even layering. You may also simply spoon those elements into the glasses. Slice the bananas.

*How to serve : In a glass, add a spoonful of crushed biscuits, add a layer of Nutella cream, then a layer of sliced banana and repeat the layers.

*Finally add a layer of whipped cream and garnish with a sliced banana and a few biscuits crumble.

MY NOTES:

*If making ahead, the dessert can be stored in the fridge without garnish up to 2-3 hours.

No Bake Chocolate Biscuit Cake | No Bake Recipe

Everyone loves no bake desserts as they are easy to prepare and perfect for whenever you want something sweet.

Preparation Time : 25mins
Cooking Time:7 mins
Serves:8

Ingredients

Digestive / Marie / Tea Biscuits - 400 gram (OR) 6 Cups

Chocolate Syrup:
Granulated Sugar - 1 cup
Unsweetened Cocoa Powder - 1/2 Cup
Water - 1 cup
Unsalted Butter - 150 gm (OR) 2/3 Cup
Vanilla Essence - 1 Tspn

Chocolate Ganache :
Heavy Whipping Cream - 1/2 Cup
Bittersweet chocolate - 120 gm (Chopped)

Method

*First break the biscuits into a small pieces into a large bowl.

*Prepare the Chocolate Syrup : In a Sauce pan add Sugar+cocoa pdr+water,combine well.Add butter and place over medium heat,Bring to boil for 5-6 mins stirring constantly.Remove from heat and add vanilla essence.Let it cool for 10-15mins.

*Pour the prepared syrup over the biscuits and mix well using a large spatula.

*Transfer the mixter into a 9 inch spring form pan,bottom lined with a parchement paper.Press it well using the back of the spoon.

*Cover and refrigerate for about 30 mins- 1 hr before preparing the chocolate ganache.

*Prepare Chocolate Ganache: Place cream into a small sauce pan and heat until just begins to boil.Pour hot cream over the chopped chocolate,let it sit for 1 min,stir until smooth.

*Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hrs OR Overnight.Cut into slices and serve it.

MY NOTES
*If desired ,You can decorate with toasted nuts .

 *Ganache is necessary ,it looks nice with it on top .