Chocolate Brownies

Chocolate is a girl’s best friend and I am no different. This is my favorite go-to brownie recipe. Very simple to make and end result is just yum…. Save this recipe for those chocolate craving days.

One reminder. If you want awesome result, use the best ingredients. It makes all the difference.

So here is the recipe and I am sure you will love it.

Ingredients:

1/2 cup + 5 tbsp unbleached All-purpose flour

1 stick Butter

4 oz Bitter sweet chocolate

2 Eggs

1 tsp. Vanilla Extract

3/4 cup Sugar

Pinch salt

4 oz. Semisweet chocolate chips.

(All the ingredients should be room temperature)

Preparation:

Preheat oven to 425 deg.F.

Butter and flour a 9x7” oven proof glass dish and keep it aside.

Boil some water in a saucepan.

Break the chocolate into little chunks and place it in a bowl along with the butter.

Place this bowl on top of the saucepan and keep stirring till all the chocolate and butter melts. (make sure the bottom of the bowl is not touching the water. Use a double boiler if you have it). Keep it aside.

In another bowl, take the egg, sugar and vanilla extract and mix thoroughly with a hand mixer. (I used my hands to mix it. I think it is fun). Mix for a good 10 min until all the sugar is dissolved and mixture is pale yellow in color.

Now pour the melted chocolate slowly and mix to combine.

In a bowl combine the flour and salt together.

Now add the flour slowly. Mix just to combine the flour.

Fold in the chocolate chips.

Transfer to the baking dish, level and bake for 25-30 min till the brownies begin to pull away from the sides.

Cool and cut into squares.

Have your brownie the way you like it, with milk, a scoop of vanilla ice-cream, with chocolate sauce or just as it is.. Happy holidays!!!

Samosa

Samosa is a popular Indian snack and need no introduction. Just one bite with a hot cup of tea is enough to wash away all the stress and bring back that smile on your face. The crispy outer layer and hot spicy filling inside with green or red chutney, is so comforting.

It is holidays and I have all the time in the world to empty my bucket list and major part of the list is kitchen related and about the things that I always wanted to make but could not due to lack of time. Samosa is on top of this list :)

Samosas are made in many different ways. Difference is mainly because of the ingredients we use in filling and for the crust. For the crust, we can use phyllo dough (which is readily available in the market), all-purpose flour or else whole wheat flour. We can use anything that we like for the filling. My favorite is spinach-cheese or potato-peas. We can either deep fry our samosa or those who are health conscious, go ahead and bake it. But traditionally, samosa is made with all-purpose flour and the filling consist of only potato and is deep fried.

I like my samosa deep fried, hot and spicy. and I am so pleased with the result and absolutely  thrilled to share my awesome recipe with you.  

This recipe is for 6 medium size samosas.

Ingredients:

For the crust:

1 cup All-purpose flour

Pinch salt

1/4 tsp carom seeds (ajwain)

water for kneading

oil for deep frying.

For filling:

1 large potato

1 tsp grated ginger

1 tsp chopped green chillies

1/4 tsp cumin seeds 

1/4 tsp turmeric

1/4 tsp chilli powder

1/4 tsp coriander powder

salt as required

Few Coriander leaves

1 tsp vegetable oil

Preparation:

For the crust:

In a bowl, take the flour. Add salt and carom seeds.

Now add oil and rub it onto the flour.

Add little water and knead into a smooth dough.

Cover and let it rest for 20 min.

In the meantime lets get started on our filling.

Wash the potato thoroughly under running water and pressure cook with skin. (or else cut them into little pieces and microwave with little water)

When done, cool and remove the skin and cut them into little pieces. Keep it aside. 

In a skillet, heat 1 tsp oil.

Add cumin seeds.

When seeds starts to splutter, add ginger and green chillies.

Add turmeric powder.

Take chilli powder and coriander powder in a small bowl and mix with little water and pour this mixture into the pan.

Now add potato and coriander leaves. 

Add salt as required and mix it well. Switch off the flame and transfer to a bowl. Filling is ready.

Now divide the dough into 6 dough balls.

Roll out in an oval shape.

Cut this into two halves

Brush the edges with water (it acts as glue)

Now take one corner and fold it inside to form a triangular shape and take the other side and put it on top and press it gently to close the edges.

Take it gently in your hands and spoon in the filling. Close the open ends.

Heat oil in a heavy bottom pan.

To check if the oil is ready, drop a pinch of dough and if it sizzles and comes back to the surface, your oil is ready.

Now drop the samosas one by one into the oil and deep fry in medium heat till they are golden brown.

Transfer to a tissue lined dish to absorb excess oil.

Have it with your favorite chutney.

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Kerala parotta

Yesterday, I had a weird dream that I am making kerala parotta. Funny, right? But what the heck? It is holidays. Today I have the time and the energy to do something crazy.   

By the way, those who do not know, Kerala parotta is a layered Indian bread and goes best with chicken curry. But let me tell you, it is not that healthy since we use lot of oil and it is made with all-purpose flour (you can make it with whole wheat flour as well). But, once in a while it is okay. right? Why not?  When it is oh-so-delicious :)

You know, I am still thinking about the dream. It is so strange..I don’t understand..

C’mon Nimmi, now drop it and go to the kitchen and have some fun time.  Don’t waste precious time thinking about your crazy dream.

This recipe is for 5 parottas.

Ingredients:

1 cup all-purpose flour and extra for dusting.

Pinch salt.

Vegetable oil

Water for kneading

Method:

Take the flour and salt in a bowl and mix it.

Add 1 tsp oil and knead it into a very smooth dough using water as required.

Apply oil on top so the dough doesn't dry out, cover and keep it aside for 20 min.

Make 5 dough balls.

On a flat surface, sprinkle some flour. Take one dough ball and  roll out as thin as possible.

Brush the surface with generous amount of oil so the pleats don’t stick together when you fold it.

Now hold the ends of one side and fold it in pleats.

Take one end and roll it inside.

Apply some more oil on top and flatten with your fingers. Do it gently.

Heat a pan. When it is hot, place the parotta and toast till you see brown spots on top and flip it over and toast the other side. Flip every few seconds.

Keep it in an air tight container till all the parottas are done.

When done, place them on top of each other and tap the sides so the layers are kind of separated.

Have it with your awesome chicken curry. Enjoy!!

(some people use baking powder and egg in their dough but I didn't use it. Next time I will include these items and will let you know how it turns up)

Vettu cake - Fried dough balls

Vettu cake is a sweet snack from Kerala, India  and a childhood favorite. And I think it is available only in kollam (Quilon) but I am not sure. Back in the day, almost all the snack shops used to keep it but not anymore. Fancy items have replaced this old traditional tea time snack.

My joy knew no boundaries when I stumbled upon this recipe and I am not exaggerating here.  I am so glad to share it with you guys :)

The process is pretty much similar to a North American snack item, fried dough. An Italian variant is zeppole also known as fritters or doughnuts. Isn't that amazing?

So here goes the recipe.

Makes 10-12 medium size cakes.

Ingredients:

1 cup All-purpose flour

1 egg

1/2 tsp Baking powder

Pinch salt

6 tbsp.Sugar

1/2 tsp. Cardamom powder

Vegetable oil for deep frying

Preparation:

In a bowl, mix flour, salt, sugar, baking powder and cardamom powder.

Beat an egg and mix it with flour mixture and knead to make a smooth dough.  Use little water or milk if needed.

Cover and keep it aside for atleast 20 min.

Now make small dough balls and cross the top with a knife.

Heat oil in a heavy bottom pan.

To check if the oil is hot enough, just drop a pinch of dough into the oil and if it sizzles and comes to the top immediately, your oil is ready.

Drop the dough balls one by one. Don’t overcrowd the pan.

Deep fry in medium heat (in high heat top will burn but won't cook properly)

Transfer to a tissue lined bowl to absorb excess oil.

Store in air tight container.

Onion Tomato Chutney

Let me give you a quick breakfast idea. Have you ever tried gothambu dosa (I mean dosa that is pancake, made with whole wheat flour)?  If not, please go ahead and try it tomorrow. Just take some flour, add little bit of salt and water to make a loose batter and mix till you don’t find any lumps. Your dosa batter is ready. How easy is that and healthy too.

Here is something that will go perfectly with your gothambu dosa..

Ingredients:

2 medium size onion (chopped)

1 large tomato (chopped)

½ tsp Chilli powder

1 tbsp Vegetable oil

1 tbsp Sesame oil

½ tsp Mustard seeds

Asafetida – pinch

Curry leaves – a few

2 red whole chillies

Preparation:

Heat vegetable oil in a non stick pan.

Add the chopped onion. Sprinkle a little bit of salt and sauté till the onion changes color.

Then add chopped tomatoes. Add a little bit of salt. Mix, cover and cook till the tomatoes are nicely cooked.

When done, add chilli powder.  Mix and cook for another 1 min.  when done switch off the flame, cool and transfer to a mixer and puree. Don’t add water at all. Transfer back to a serving bowl.

In a skillet, heat sesame oil. When it is hot, add mustard seeds.  

When mustard seeds start to splutter, add curry leaves and broken whole red chillies. Add asafetida.

Pour this over to the chutney and mix.

Serve hot..enjoy!!!