Desserts

Mommy’s Chocolate Fudge!

It’s mother’s day today and how lucky are we to have a mom’s recipe for a delicious chocolate fudge with a modern day twist from her daughter :).

Thank you Nimisha for sharing this hot favorite family recipe and your sweet story behind this wonderful dessert!

Guys, This is how you rock a chocolate fudge 🙂

156hungerlane_chocolate story

 

Ingredients:

  1. Condensed Milk ( one tin – 400 grams)
  2. Dark Chocolate (1 bar – 100 gms) ( I recommend 70% and above Lindt Dark Chocolate)
  3. Walnuts: 6-7
  4. Roasted Almonds: 10-12

156hungerlane_chocolate fudge_ingredient

Recipe:

  • In a pan, heat the chocolate until it melts completely
  • Add the condensed milk and keep stirring to avoid lumps
  • Add crushed roasted almonds and walnuts (for roasted almonds take almonds in a bowl and add a generous pat of butter and microwave for 2 minutes)
  • Keep stirring for about 1 minute ; the condensed milk and chocolate would now begin to solidify, cook on low flame for next 5 minutes
  • Take it off the pan in a bowl
  • Let it cool and freeze (for instant cooling)

156hungerlane_recipe_fudge

Remember, the chocolate would remain in a semi solid state all the time – nothing would really freeze!

Enjoy eating this sinful chocolate fudge cold or at room temperature.

Substitutes of the Lindt are cocoa powder or cooking chocolate (and about 50 gms butter)

We wish all the lovely mother’s a very Happy Mother’s Day!

Love,

Nimisha, Rashi & Nupur

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Categories: Desserts | Tags: , , , , , | 4 Comments

Holi Special – Fruit Sandesh!

Hi All,

Ruchika Jindal shared with us her mom’s tried & tested recipe to make Fruit Sandesh. In quick and easy steps, she shares how to make sandesh using pineapples, oranges and grapes instead of the conventional mangoes. The festival of colors seems to be an ideal occasion to treat your family and friends with these fresh and colorful home-made sandesh! We thank her for sharing this recipe at just the right time! 🙂156hungerlane_Fruit Sandesh

Categories: Desserts | Tags: , , , , , , | Leave a comment

No bake – Strawberry Cheesecake!

156hungerlane_cheesecake

Valentine’s Day is around the corner, our first valentines after the wedding and like any other wife, I wanted to make something out of the ordinary for my husband. My mind immediately went to the strawberry cheese cake that Shishir was raving about from his last potluck at office. I was kind of jealous because after coming home from work, he was talking more about the cheesecake and not so much about the brownies I had so painstakingly prepared for him and his team :(. So I decided to make Strawberry cheese cake and get my husband’s attention and praise back to where it belongs 😛

We are off for a holiday this valentines, so thought of spending the weekend prior to that cooking together 🙂 The best part about this cake is that It is a NO BAKE cake, so you actually taste it at every step and enjoy every moment!

156hungerlane_cheesecake_Ingredients

Start by making the base. It will be ideal to have a detachable ring mould for a cheesecake. Don’t have it? I didn’t :P, so I used the regular mould lined with aluminium foil. It will be easy to de-mould that ways! Put the base in the refrigerator to set for 30 mins and start with the actual cake 🙂

156hungerlane_cheesecake_base

For the cake batter, whisk the cream until thick and add the mascarpone cheese to it.

Whisk well to mix it up and then add condensed milk. Start by adding 1/4th of the tin and later add more according to taste. Now add 4 tablespoons of strawberry jam and 1tsp of vanilla essence. In our case, Shishir picked up a small pichkoo pack and the whole pack worked just fine! Now add 1 lemon to the mixture. Lemon is a natural thickening agent and you will see the mixture thicken very quickly as soon as you add the lemon to it and that’s it!156hungerlane_Cheesecake_batter

Put the cake mix into your mould and leave it to set in the refrigerator for 4 – 5 hours to set. You can also leave it overnight. Once set, take the cake tin out of the fridge and remove the aluminium foil. Smoothen the sides with a knife or spatula. Garnish with Strawberry and share!

156hungerlane_cheesecake_cakemixIt has always been our effort to prepare sumptuous meals for you guys for each occasion. But it was this recipe where I realized that it doesn’t matter when you cook these dishes, any day could be Valentine’s day! Just to share my example – I had de-moulded the cake and left for some work. I hadn’t clicked any pics yet but my adorable husband couldn’t wait for me to come back! He was so hungry that he ate almost half the cake before I returned! The good thing he did was that he didn’t confront me directly but left a post it on the plate in the fridge saying ‘Sorry’ …. So cute! How could I not forgive him :). But sorry guys, you don’t see the full cake here… the second half is resting happily in his tummy!

156hungerlane_cheesecake_love

Have you had such a food moment of love? Share it with us.. I can assure you that this recipe works on husbands and can guarantee a great Valentine’s day!

Love,

Nupur

Categories: Desserts | 6 Comments

Eggless Double Chocolate Cookies

DoubleChocolate Cookie Banner

I sincerely believe that there should not be just one day to celebrate Love but the hype that is created around February 14th makes it really hard for me to treat it as just another day! Suddenly, red and pink roses pop out of nowhere, reserving a table even at your regular lunch/dinner place either becomes impossible or it comes with a big cover charge or both! The radio station starts playing all romantic numbers, the pizza company doesn’t guarantee on-time delivery.. In fact, look at us, even we had to succumb to the pressure of having a special menu just to keep ourselves in the context!  🙂

Valentine’s Day , sadly, has not been included in the Holiday Calendar as yet ! Those who are still in school/ college make sure that they step out of their homes on pretext of attending “the most important class/ quiz” but for those who have to attend office,unfortunately, there are not many excuses possible to take leave from their bosses.. Ask us why? Because  those who are “apparently” single, do not wish to give their bosses any food for thought, and those who are legally committed do not want to sound cheesy or distracted!

This is the last weekend before February the 14th, since most of us would be working on that day, we thought we might share a recipe that gives you an opportunity to prepare a surprise for you loved one, well in advance. Something that you can store and can relish any time. Something that every one likes like ummmmmmmmmmm… Cookies! We have posted Chocolate Chip Cookies Recipe earlier, but this one is a little variation since it does not use eggs. We are making Double Chocolate Cookies that uses both Cocoa and Choco Chips!

Cookie Ingredients

Yes, we will use all these unconventional ingredients in our cookies. While jaggery has been used to substitute Brown Sugar ( though we still recommend brown sugar over jaggery),  flax seeds powder have been used to replace eggs. The mix nuts powder that we have used here are ground almonds and cashews. The natural flavor and oils from this nut helps giving the cookies an added crunch! Moving forward:

Cookie Recipe

Our cookie dough became a little sticky since the butter melts in the kneading process. To cope with that, we put the dough in the refrigerator for 20 mins ..the butter hardens and makes the dough manageable. You should also put the left over dough in the fridge in between baking batches.

Cookie Dough

We made big wide rolls of cookie dough for baking. You may choose the size to your liking but keep them at some distance on the baking tray as the dough expands as it bakes. Flatten the dough with your hand if you want crisp thin cookies. Here, we tried making gooey cookies by making thick dough rolls.

Baked Cookies

Cookie with  chocochips!

Tip:

It’s important to carefully transfer the cookies on cooling rack or else they would crumble . Fresh baked cookies are very soft and they  get harder as they cool. If you wish to get cookies in any particular shape this is the best time to get your cookie cutter handy!  Cut the cookies gently using cutter of your desired shape and size right after you take them out of the oven.

Going by the theme, we cut this cookie using heart-shaped cutter and dipped it in molten chocolate! You can write your message using icing cones/ icing pens   ( You may even request your local baker to do this for you 🙂 )

Cookie Heart

These cookies can be decorated in many ways – use candies, gems, icing cones etc. to send your message across. If you are planning to take your relationship to next level and propose, create a small slit in the cookie while it’s still soft to place your proposal ring! We are sure she would be thrilled!  { There is a good possibility of her being more thrilled seeing the cookie ( since you baked it) than the ring! :P}

Cookie Jar

Store the cookies in an airtight container. I especially painted this Cookie Jar to suit the occasion. Yellow is one of Ashim’s favorite colors and even I wanted something bright and happy for my kitchen top!  I painted the steel -rusted-glass jar cap with yellow acrylic color and made some polka dots using my nail paint. The red felt fabric bow helped in balancing the whole arrangement and even looks like a jar knob handle. This is the time when you let your creative juices flow.

Cookie Jar

We hope you enjoy trying this recipe.  We shall soon come up with something savory for your palette.

Till then,

Take care and Happy Weekend 🙂

Rashi

Categories: Breakfast, Desserts, Eggless | 2 Comments

5 minutes Eggless Cake-in-a-Mug!

Cake in a Mug!

“All you need is love. But a little chocolate now and then doesn’t hurt.”
― Charles M. Schulz

Celebrating February, a month of Love and we believe in Love,  in every form! We promised our foodies a Valentine’s Day Menu.. a menu that would help you plan a surprise for your loved one.. your partner, parents, friends or siblings!  We would especially like to dedicate this recipe to our male subscribers, not only because it is easy to make but also because it is quick and uses simple ingredients! We promise it would help you gain those brownie points that you can cash on for the rest of the year!

This recipe is : Without egg, quick and being the first recipe of our Valentine’s Day Series – has Chocolate!  As Jo Brand said “Anything is good if it’ s made of chocolate” and we do not want to take chances on our first recipe of this series, do we? 🙂 156hungerlane_vday

The USP of this recipe is how  quick it is to make, and we do not really want to dilute that by making you lose time in reading between the lines :P. So without any further ado, here is what you need: 

thingsyouneed

Of course, a Cake-in-a-Mug recipe would require a Mug but remember, the more interesting the mug , the better the impact!  Be a little creative! We especially bought this red mug to give you an idea of what we mean!

Choco-chips and Cocoa Powder are the main ingredients! I recently got my hands on Van Houten Chocolate Powder (as in the picture) and I am super happy with the results! You may choose any brand that you have/ like.

And last but not the least, the Heart urges you to pour your heart out in your cooking, especially when its meant for someone dear, believe you me, the results would reflect your feelings completely!

Moving ahead, along with these main items, here’s what you would need:

Recipe

vday_pour

You may add choco-chips while beating the cake batter  or just top few chips on the top before the mug goes in the microwave – we did  BOTH! ( We never have enough of Chocolate, do we?) Irrespective of what the size of the mug is, just fill it to the quarter (or the cake would not cook completely). Don’t be too tempted to cook the cake for too long in the microwave, it dries up a lot faster in convection cooking and can eventually burn. (In my first attempt months ago, I had my cakes on fumes!)PicMonkey Collage

With a little judgement,  this Recipe is really a no fail. It is also ideal for any occasion where you wish to serve individual portions! For now, try it to surprise your Beloved and wish the last few days of these winters a warm chocolatey Goodbye!

Cake Hungerlane

Hope this recipe works wonders for you! We would be back soon with few more interesting recipes in this 8 day countdown to the Valentines Day! Watch this space!

Love,

Rashi

Categories: Breakfast, Desserts, Eggless | 66 Comments

Rasmalai

Rasmalai

Hello fellow foodies,

Happy New Year!

I have been working extra hard lately and recently finished shifting my house over Christmas. It is ceremonious in India to make something sweet when you start something new like in my case, moving to a new house. So I started thinking, what is that one dessert that Shishir and I love to eat and don’t mind paying a premium for. This time it had to be Indian and my heart immediately went towards the ever so popular – Rasmalai 🙂

156hungerlane_Rasmalai

Rasmalai is a milk based dessert that originated in coastal Orissa in India. It bears resemblance to another Indian sweet from Bengal, the Rasagulla. It is composed of 2 words – ‘Ras’ means syrup and Malai means clotted cream. This popular Indian dessert is enjoyed by people of all ages and is popular across the world. The best part about the dish is that it looks extremely difficult to make but is actually super easy :). I remember as I kid, I always wondered how did the halwayi ( dessert chef :)) make these soft spongy sweet small cakes of heaven? All of this changed when I came across this super simple 4 step recipe that left me feeling so stupid about my ignorance all these years 😛

This recipe is from showmethecurry.com and is super simple and works brilliantly. Make this dessert for your new year dinners or lunches.. works equally well for any time of the day 🙂

This recipe serves 4-6 people. Here is all you need

156hungerlane_Ingredients_Rasmalai

 Step 1:Making the Paneer.

Boil Milk in a pan. Dilute the vinegar with 4 tbsp of water and add it to the boiling milk. Add in a slow stream, enough to make the milk curdle. Once it curdles, switch off the stove and drain the water to get Paneer or cottage cheese. If you have a cheese cloth, use that instead of a sieve and leave it hanging for 30-40 mins to remove all the water.

156hungerlane_Rasmalai_step1

Step 2: Making the Malai bit of Rasmalai

Put the rest of the milk (1.2 ltr) for the Ras on a sim flame and leave it to reduce, stirring every now and then. Remove the paneer from the cheese cloth or sieve and churn it in a food processor to make a smooth dough. Churn till the time the paneer starts collecting itself in the form of a dough.  You can also do this by hand but I prefer this shortcut 🙂

Once done, remove the dough and make small balls and flatten them a little. In the pressure cooker, add 5 cups of water, 1 cup of sugar and 2 cardamom pods. Once the water heats and sugar dissolves, add the slightly flattened balls and close to cooker.

Switch off the gas on the first whistle and leave the cooker to cool down for exactly 5 mins. After 5 mins, remove the steam by pouring cold water on the cooker and open the lid. You excitement quotient will rise when you see nice malais floating away to glory 🙂

156hungerlane_Rasmalai_step2

Step 3: Making the Ras or the syrup

Once your milk has reduced to almost half (Don’t overdo this step, we are not looking for rabri :0), add crushed cardamom seeds and sugar to taste. Mix a pinch of saffron with 2 tbsp milk and add to the boiling milk and you’re done!

 156hungerlane_Rasmalai_step 3

Step 4: Assembling the Rasmalai

Squeeze some of the water out of the malai’s you made in step 2 and place them in a bowl. This is required so that when you pour the Ras or syrup over them, they absorb it well. Now add the Ras over the malai’s and garnish with chopped pistachios. Leave it to cool in the refrigerator for a couple of hours and serve…

156hungerlane_Rasmalai_step4

Enjoy this great treat with friends… I can assure you that they will come back for more.. 🙂

A very Happy New Year to all of you again from Rashi and myself!

Love,

Nupur

Categories: Desserts | Tags: , , , , , | 3 Comments

Eggless Pancakes

Though Pancakes is quintessential American Breakfast, we think there is no particular time or day to have them!  Why?
a. They are easy to make, if you don’t believe us.. just follow try this recipe and you would also agree with us.
b. They offer room for so many variations, you can choose to use choco-chips, fresh fruits, berries or just butter with your pancakes.
c. They are Pancakes! They are simply Delicious, the fresh hot pancakes are so soft that they just melt in your mouth! mmmm..
 
Variations
Pancakes also have many close variations, make them thin and increase their diameter, they will be called Crepes in Europe. Make them thick and  they would be called as Flapjacks in US and Canada. Replace  flour with  Cornmeal and they would become Mexican Hotcakes!  Even the savory Pooda/Cheela or Uttapams from Southern India are kind of  pancakes!
 
Anyway, without losing our focus let’s come back to the conventional Pancakes, cooked completely without eggs! The ingredients are as follows:
The Yogurt acts as a replacement for eggs and is a great leveling agent. The Baking powder is the raising agent. When mixed  with salt, they all work together to raise the cake when subjected to heat. The quantity of sugar can be increased as per taste. Since we would serve it with maple syrup or strawberry sauce, we have tried to make the pancake a little less sweeter. The oil would ensure that the cake binds together and does not become too hard.
At the mixing step you can add little surprises in your pancakes.. Use cinnamon or nutmeg powder, chocochips,  blueberries or even small mango pieces to flavor your pancakes.  It’s really the right time for you to experiment.
 
Just remember to keep beating the mixture when you add milk, it should not get too thin or it would make the cakes thin and sticky.. We don’t want any FUGLYCAKES, do we??  It should be thicker than the cake batter. It’s a good idea to use hand blender to ensure the batter has no lumps and it gets smooth. When my batter gets few bubbles I know I am on the right track!
  
Heat the non stick griddle or frying pan on medium heat and lightly grease it with butter. Put just a ladle full of batter and spread lightly till you get the desired size and thickness. Conventionally pancakes are round in shape but you can be creative and make them in any shape! 
 

Let the cake cook till you see its sides getting golden brown, ideally on a nonstick pan it leaves the sides itself. Cook on both the sides until they are golden brown.  The heat that reaches the pancake varies according to the pan being used, with your fair judgement and few trial & errors,  you would be able to have an idea about how long would it take to cook your pancake perfectly!

Servings:

Serve stacks of your pancakes,  dust them with icing sugar, put a small dollop of butter and loads of fresh fruits of your choice.

Maple Syrups are the most common accompaniment to the Pancakes. You can also make your own syrups like strawberry or chocolate sauce. We are sharing a quick recipe for strawberry sauce. It just requires: 3/4 cup Fresh diced Strawberries, 1/2 cup water and 3 tbsp sugar. Just put them on medium heat and boil it till strawberries get squished and sauce thickens! You can blend the cooled mixture to get smooth sauce but I use it just as it is with soft strawberry pieces.

Make a delicious serving loaded with sauces, fruits & whatever you can think of. While serving kids use ice cream or whipped cream!

Pancakes can be both sweet and savory !  They can be served with even vegetables and cheese!  Infact, there is a restaurant here in Singapore called Strictly Pancakes with a great spread and as the name suggests, each and every item on their menu has pancakes! 

Hope you try this recipe soon and share with us about what variation did you experiment with! ( Try Chocolate or Nutella with fresh bananas and nuts!)

I would like to end  this post with a quote about Love and…. Pancakes! 🙂

“Love is a bicycle with two pancakes for wheels. You may see love as more of an exercise in hard work, but I see it as more of a breakfast on the go.” – Jarod Kintz, This Book is Not for Sale

Ciao!

Rashi

Categories: Breakfast, Desserts, Restaurant Reviews, Sauces | Tags: , , , | 2 Comments

Eggless Cappuccino Walnut Brownies

First of all ,  a BIG Thanks to all the foodies who have been encouraging us to keep posting new recipes ! 

We are at our experimental best and are really loving it!

So here we are , back with a special treat for your sweet tooth…. with Brownies! Of course, we have already posted recipe to the easy breezy brownies earlier, but this brownie recipe has a subtle variation, its without egg , its darker and its coffee flavored! 

But, since its dark chocolate and coffee flavored, shouldn’t it be called Mochaccino Brownies? May be! But I would still stick on calling them Cappuccino Brownies because it takes me back to the place where I first tasted it in 2009, at Angels in my Kitchen, a popular patisserie chain in New Delhi.  They have great dessert menu including these sumptuous brownies! The coffee flavored brownies have a very little yet very appreciable variation to regular chocolate brownies!  Believe me when I say, the coffee twist is a double treat! ( I am sure all Tiramisu fans would agree!)

One last thing about Brownies, before I go ahead and share this recipe:  Whenever you are baking one for yourself,  just remember,  be  it chocolate , coffee, walnut or roasted almonds…Brownies have to be gooey!  In a way that you just don’t bite on it but you chew it!

Hope you can’t wait to bake your very own brownie now.. So without any further ado, let’s begin!

This Recipe makes 9 square (2″) brownies by using a square 6″X 6″ brownie mould.

The ingredients are very basic and are generally used in all cake preparations. Yoghurt or Yogurt helps the cake to rise and acts as a replacement of  eggs.  You may also chose to use roasted almonds instead of walnuts.

The flour lining on the brownie mould prevents the base from burning or getting too crisp. It also ensures that the brownie comes out clean.

Please  wait for the brownie to completely cool down before you cut it or can crumple.  Use a cooling rack instead of plate/tray to ensure the base of the brownie doesn’t stick to the base due to moisture. 

Serving:

Serve warm brownies with tea or as desserts along with ice cream and chocolate sauce.The detailed serving suggestions have already been shared at the end of Nupur’s brownie post published earlier. The quick link is here: https://156hungerlane.wordpress.com/2012/07/12/easy-breezy-chocolate-brownies/

We hope you enjoy baking these brownies as much as you enjoy eating err..  chewing them! 🙂

Please keep sharing your experiences and feedback…….. We are hungry but we are listening!

Ciao!

Rashi

Categories: Desserts | Tags: , , , | 6 Comments

Chocolate Chip Cookies

I am a big tea totler but tea is one thing that I have only recently mastered or maybe not. I have never or shall I say ‘NEVER’ been able to make tea the way my mom does. Even my little sister and dad are able to do it now but not me. Can you imagine how frustrating that is?

To top it all, my love for tea doesn’t resonate with my husband. I have only had the pleasure of making tea for him when he is either a) Unwell b) REALLY REALLY tired or suffering from last night’s hangover. On the contrary, he never says No to cup of tea when my mom-in-law makes it!

So what is it about our mother’s tea that makes it so special? Is it the love or experience? I don’t know. To tell you the truth, there is a little part of me that never wants to know. I love to crave for a cup of my mom’s special tea and there are no words to describe the satisfaction when I get one. Maybe that is also the reason why Shishir and I never say No when my mom-in-law so lovingly makes us a cup of tea in the morning.

So here it is… I publicly agree that making tea is not my cup of tea :P. But what I can make is something that completes a tea party… Cookies! It was time to play on my strengths – baking and who do I turn to for advice? You guessed it, my goddess of great food and a great mom herself – Nigella Lawson.

And since we are celebrating 100 likes on our facebook page, we decided to dedicate this post to all the loving moms in the world. After all, they make us a better person and a better cook and no matter how much we learn, we can never outlearn them 🙂

So here is Nigella’s recipe for GREAT Chocolate Chip Cookies that take no time at all and I vouch for them.

Here is all you need to do in 5 Simple Steps!

Make ahead

The cookies can be made up to 3 days ahead and stored in an airtight container. They will keep for 5 days – that is if your husband doesn’t eat them for dinner like mine did! Believe me, these are awesome, my tea however… hmmmm.. can be a lot better ;p

I added some cocoa powder and chocolate to the dough and got a few chocolate cookies as well 🙂 Involve your kids to bake these with you… These make for wonderful childhood memories too  🙂

Don’t just use this cookie dough to make plain jane round cookies! Shape them for special occasions!  To give you an example.. We are sharing the picture of our Halloween special cookies!

Like this, for Christmas, you can make  tree ornaments, bells and anything you like .. just be creative!!

A big thank you to all the moms in the world for making us who we are today and a very very Happy Birthday to Rashi!!!!!! Treat this recipe as my gift 🙂

And to my Mom & Mom – in – Law – I love you very much!

Winnie & Kiki

Categories: Desserts | Tags: , , , , , , | 1 Comment

Easy Breezy Chocolate Brownies

There is not a better moment for me in the day than switching off the lights at night and sitting in the dark with a cup of my mom’s ginger tea in this cool breezy bangalore weather; enjoying it only with Nigella Lawson as I watch her cook up a lazy delicious meal on TLC at 10pm every night.

I have seen, studied and tried recipes of many food authors from around the world but no one, just about no one has even come closer to this home queen. If food is my religion, Nigella Lawson is my Goddess of Great Food. There is something about the way she cooks and talks about food that just bears no match in my research of years and therefore her book – Nigella Kitchen (gifted to me by my mom-in-law 🙂 ) is one of my most prized possessions.

It was in this book that I came across this very simple recipe of her everyday brownies but when I saw her bake the same on one of her episodes, I just couldn’t resist making them. Since making desserts is more a science that an art, I followed her recipe to the ‘T’ and the result was just what I was hoping for and more. To be honest with you, my hungerlane starts and ends with Nigella.  She is my inspiration behind almost everything I cook, second only to my mom and mom-in-law and here is her recipe of Everyday Brownies.

Ingredients (Makes 16)

  • 1 bar of milk chocolate – Cadbury’s dairy milk would do or 1 cup of chocolate chips
  • 175 grams of unsalted butter
  • 300 grams of sugar
  • 100 grams of cocoa powder (sounds a lot but is worth it)
  • 150 grams of white flour
  • 4 eggs
  • 1 tsp soda bicarbonate
  • 1 tsp vanilla essence
  • pinch of salt

This is a simple 5 step recipe and here is a step by step pictorial representation of what you need to do.

Step 1:

Pre-heat the oven at 190 deg C or 375 deg F. Take a heavy bottom pan and melt 175 grams of unsalted butter on really low heat. Just melt, don’t burn. Simultaneously break your chocolate bar into small pieces and leave it to melt on a double boiler. In my case, I had lots of chocolate chips at home so used them instead. Keep stirring occasionally.

Step 2:

Add sugar to the melted butter and mix. Sift the flour, cocoa powder, soda bicarbonate and a pinch of salt separately and stir it in the mixture. At this point, don’t panic on how the mixture looks. It is a very dry mixture to begin with.

 Step 3:

Break 4 eggs in a bowl. Add 1 tsp of vanilla to it and whisk to combine.  Just whisk lightly to break the eggs and mix everything together. We don’t need to beat too much air in the eggs. Add the eggs to the mixture. Once combined well, you will get a wood brown mixture.

Step 4:

Once all the ingredients are well mixed, add your melted chocolate from Step 1 and mix well. The batter turns from light brown to a delicious dark brown with the addition of chocolate.

Line your baking dish with butter paper and butter the sides so that the brownies comes out easily. Now pour your batter in the dish and bake it in a pre-heated oven at 190 deg Celsius for 20 min. Check once at the 15 minute mark.

Step 5:

Take the brownies out of the oven and let them cool down for sometime before taking them out of the baking tin. Invert on a plate, remove the butter paper, sprinkle some icing sugar on them and enjoy!


Here is how my piece de resistance finally looked on the dinner table and an interesting cut presentation inspired by a very famous video game of my childhood days, Pac – Man.. Enjoy!

Don’t have time, make them Ahead !

The brownies can be made upto 3 days in advance and stored in an airtight container in case you are planning to serve them later. Will keep for a total of 5 days.

Freeze Note: 

The brownies can be frozen for up to 3 months in an airtight container, layered with baking parchment. Thaw overnight in cool place.

Here are my top 5 tips on how to serve and enjoy brownies 🙂

  1. Brownie with Ice – Cream:  Hot brownies, fresh out of the oven or even reheated ones served with vanilla Ice cream, chocolate sauce and nuts on the side… yummmm!
  2. Brownie Milk Shake: For one person, take 1 scoop of vanilla ice-cream, a piece of those delicious brownies and half glass of milk and blend away to glory :). Top with whipped cream/ chocolate sauce / nuts of your choice or all 3 of them!
  3. Base to Cheese cake: Once your brownies have been in the refrigerator for some time, they will get denser. Use these instead of digestive biscuits as the base to your cheese cake!
  4. Brownie Pizza: Cut your brownies in a triangular pizza shape. Whip some cream with castor sugar and a few drops of vanilla essence in it until soft peeks. Top your brownie pizza with this cream mixture and layer fresh fruits like strawberries, raspberries or cut cherries on top. Cherries are so much in season these days. Cool and serve. Great way to make kids eat fresh seasonal fruit as well 🙂
  5. Coconut Almond Brownies: Remember the coconut balls we are all taught in our home science class in school? Mix desiccated coconut, toasted almonds and condensed milk with a few drops of vanilla in it. Top it on your brownies, chill and serve. You can also grill it to toast and caramelize the top of the mixture lightly.

Hope you try and enjoy these Everyday Brownies!

Dear Ms. Nigella Lawson,

If you ever tumble across my blog….ever… high hopes :P, this one is a special dedication to you. Hope I get to meet you and cook like you one day!

Yours truly, honestly, faithfully and ever so lovingly,

Nupur

Categories: Desserts | Tags: | 1 Comment

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