Cocoa brownies

The mouth watering brownies with perfect crackly flaky crust, all of this with Cocoa and Oil.. No Butter, No Chocolate. 

Everyone absolutely LOVED it and it was super easy to make! Add a scoop of ice cream and it's the perfect dessert for parties too!




Ingredients
  1/2 cup of oil 
  1 cup  sugar (minced)
  2 eggs 
  1/2 tsp vanilla essence 
  1/2 tsp coffee powder (dissolve in 1 tsp water)
  1/2 cup all purpose flour (Maida)
  1/2 cup cocoa powder 
  1/4 tsp salt
  Handful of chocolate chips (optional)

Method
1. Preheat oven to 175° C. 
2. Grease an 8 inch square baking pan.
3. Whisk the oil and sugar together for 1 minute till sugar starts to dissolve.
4. Add the eggs, vanilla extract and beat till it's pale in color (light yellow color)
5. Add the flour, cocoa, coffee and salt. If you're adding chocolate chips then add them in this step.
6. Gently, very gently fold in the dry ingredients. Do not beat it with any mixer!
7. Transfer into pan, sprinkle some choc chips on top and let it bake in the oven for 20-25 mins.
8. Let it cool in the pan,then cut and serve!
9. Beat your eggs properly so that you can have a nice crackly crust.
10. Please do not use any mixer or whisk after adding the dry ingredients,this will add in air and make it cakey instead of fudgy.
11. Don't skip the coffee, it adds intensity to the chocolatey flavor. 
12. Don't over bake, when you will leave it in the hot pan for cooling it will still continue to cook.

Christmas Specialty - Hot Cross Buns

Ingredients
  ¾ cup luke warm water
  4 tsp instant dry yeast
  1/3 cup sugar
  3 eggs
  ½ cup vegetable oil
  3 ¾ cups all-purpose flour
  1 tsp finely grated lemon zest
  ¾ tsp salt
  ¼ tsp ground nutmeg
  ½ tsp ground cinnamon
  ¼ tsp ground clove
  1/3 cup dried raisins
  ¼ orange peel

Ingredients for icing
  ¾ cup icing sugar, sifted
  1 tsp milk, plus extra if needed

Ingredients for glaze
  ½ cup sugar
  3 tsps water
  1 tsp vanilla extract

Method
1. For the dough, measure all of the ingredients except the raisins and set into the bowl.
2. knead until the dough is smooth and elastic, about five minutes (the dough should be soft and must stick to the bottom of the bowl).
3. If mixing by hand, stir the ingredients with a wooden spoon until the dough comes together, then turn out on to a lightly floured work surface and knead until smooth.
4. Towards the end of kneading, add the raisins and mixed peel and knead again. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 75 to 90 minutes, until doubled in size.
5. Turn the risen dough out on to a lightly floured work surface and divide into 12 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface.
6. Place the rolled buns in a greased pan, leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes.
7. Preheat the oven to 350ºF. Uncover the buns and bake for 20 to 25 minutes, until a rich brown on top. While still hot from the oven, prepare the glaze.
8. For the glaze, bring the sugar, water and vanilla up to a simmer, stirring until the sugar is fully dissolved. Brush this syrup over the still-hot buns, until it has all been used. Let the buns cool completely in the tin.
9. For the icing, stir the icing sugar and milk together until a thick consistency suitable for piping (add a few more drops of milk, if needed).
10. Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving.

GARLIC CHUTNEY

Ingredients
  1 bunch coriander leaves, without stalks
  5 green chillies
  3 cloves garlic  
  Salt to taste




Method
1. Grind these ingredients in a minimum amount of water to make a very fine paste. 2. Stir-fry the paste in a little oil till the garlic becomes pungent and the paste thickens. 
3. This chutney is made especially for besan ki roti. 
4. To make red garlic chutney in red, use red chillies instead of green.

THAADAL

Ingredients
  1 1/2 ltr water
  1/2 tsp poppy seeds
  1/2 tsp cardamom powder  
  1/2 tbls fennel seeds
  1 tsp cantaloupes seeds
  1 tsp watermelon seeds
  50 grm almonds
  250 ml milk
  Sugar to taste
  20 dried/fresh rose petals

Method
1. Soak sugar in half litre water. 
2. Wash all ingredients and soak in two cups of water. Let soak for three to four hours. 
3. Grind the soaked ingredients, sieve through a muslin cloth and strain through water, repeat four to five times, straining through the same water, or i.e. until paste renders no essence. 
4. Add the remaining water and milk. 
5. Serve chilled.

DATE-TAMARIND CHUTNEY

Ingredients
  ½ cup dates, without seed 
  ½ tbsp red chilli powder  
  1/8 cup deseeded tamarind pulp
  ¼ cup sugar
  Salt to taste






Method
1. Boil the dates in some water till they turn to pulp. 
2. Add the tamarind pulp and cook for a minute. 
3. Add the remainder of the ingredients and bring to boil, then remove from heat. 4. This chutney is good for chaat, samosas and nimco.

RABRRI

Ingredients
  2 ltr milk
  3/4 cup sugar
  25 grm each almonds and pistachio
  7 cardamom pods
  A pinch of saffron
  ½ teaspoon rose water





Method
1. Soak saffron in hot milk and crush to make a paste. In a heavy lidded pot or wok, pour milk and bring to boil on medium flame. 
2. Once milk comes to a simmer and cream sets on the top, gently move cream to a side and stir in the centre to ensure that the milk does not stick to the bottom.
3. Keep repeating the process until milk is reduced to one-third. Add sugar, cardamom and saffron and boil for 10 minutes. 
4. Peel and chop the soaked almonds and pistachio. 
5. Sprinkle the chopped nuts and turn off flame, stirring the pot to mix the cream on the side of the pot. 
6. Cool to room temperature, add rose water and chill in refrigerator. 
7. Serve chilled.

Chinese sweet soy sauce

Ingredients
  1.5 cups sugar
  3/4 cup water
  1 (500ml) soy sauce
  1 tablespoon vinegar
  1 piece star anise
  1 tablespoon chopped garlic
  4 slices crushed or chopped ginger root
  Half a stick of cinnamon
  Water upto one full cup
  Optional: About 4-5 curry leaves

Method
1. In a large empty (preferably non-stick) pan, caramelize the sugar with exactly a quarter cup of water. 
2. Take it off the stove once the sugar has turned to a dark bright amber. Be careful not to burn it.
3. Add half a cup water to this and whisk it all lightly to combine the two liquids together.
4. Put in all of soy sauce, star anise, cinnamon, ginger garlic, vinegar, few curry leaves and give it all a nice stir.
5. Bring the sauce to a quick boil for a few seconds. Simmer for about 15-20 minutes.
6. Once done, strain the ingredients out. Let cool and store in (a preferably air tight) jar in the fridge for future use.

ORANGE SALSA

Ingredients
  2 oranges, peeled and cut into small cubes
  ¼ cup orange juice
  ½ cup tomato, cut in small cubes
  ¼ cup cucumber, cut in small cubes
  1 tbsp coriander, finely chopped
  1 tbsp olive oil
  1 tsp brown sugar
  1 spicy poppadom, deep fried just before serving
  2 teaspoon ginger and garlic paste
  Salt & Pepper to taste

Method
1. Combine brown sugar, orange juice and olive oil. Add other ingredients and lightly fold.
2. Orange salsa is ready to be served.

KASHMIRI CHUTNEY

Ingredients
2 tbsp Kashmiri mirch (chilli) paste
1 garlic clove paste
1 tsp gurr (jaggery) powder
1 tbsp apple cider vinegar
1 tsp lemon juice
Salt to taste

Method
1. Combine all ingredients into a fine paste. 
2. Adjust seasoning and the chutney is ready to be served.

Lebanese garlic sauce recipe

Ingredients
  1 full garlic bulb
  2 tablespoons vinegar or 1/4 cup fresh lemon juice
  Salt to taste
  1 and a half cups regular oil (canola or sunflower oil recommended)
  1/2 cup heavy cream
  Optional: 1 tablespoon fresh parsley and 1 tablespoon jaggery or brown sugar

Method
1. Blend together all the garlic with salt.
2. Add in the oil by gradually drizzling it into the food processor (begin with half a cup). 
3. Pour in 1 teaspoon of lemon juice each time the blender takes a break to add oil. Repeat the process until the result is light and fluffy.
4. Add in the cream and blend again until it all reaches a consistency similar to mayo. Mix in fresh parsley with a spatula.
5. Place in a jar, and store in the fridge for future use.

Afghani Kabab sauce recipe

Ingredients
  2 onions, medium sized
  1/2 teaspoon vinegar
  1 and a half teaspoons red hot sauce
  2 cups plain yogurt
  1 teaspoon sugar or crushed jaggery
  2 teaspoon ginger and garlic paste
  1 teaspoon black pepper
  1 pinch turmeric powder
  2 tablespoons ground cumin and coriander seeds
  Optional: 1 tablespoon chopped cilantro or 1 table spoon green chutney

Method
1. Blend all ingredients in a blender and cook on a low flame for 5-10 minutes. Adjust tastes and let thicken.
2. Place in a jar, and store in the fridge for future use.
3. Ditch the yogurt in this recipe to turn it into a spicy meat rub.

Baigan Ke Chapli Kebab

Ingredients
  1/2 kg eggplant 
  1/2 cup tomatoes, diced 
  1/2 cup green chilli, chopped 
  1/2 cup onion chopped, finely 
  1/2 tsp chilli powder 
  1 tbls green coriander, chopped 
  2 tbls gram flour
  Salt to taste

Method
1. Wash eggplants and roast them on fire till blackish. Put in a plastic bag and seal (not in coloured one,) and let it cool a bit. 
2. Rub lightly to take of the skin, clean any leftover skin and mash. 
3. Add all the ingredients and shape into kebabs. 
4. Heat oil in a pan and fry till golden brown. Serve hot.

Chiken Badami

Ingredients
  1 chicken of 1 1/2 kg, cut in 8-10 pieces 
  1 cup yoghurt 
  2 medium-sized onions 
  sliced 1/2 cup peeled almonds 
  1 tbls pepper corns 
  2 tbls poppy seeds 
  1 tbls coconut, desiccated 
  1 tbls ginger-garlic paste 
  1 tsp cumin powder 
  1-inch cinnamon stick 
  2 cardamoms Pinch of saffron 
  3/4 cup oil Salt to taste

Method
1. Dry roast and grind together almonds, peppercorns, poppy seeds and coconut. 
2. In a bowl, put yoghurt and add the roasted ingredients plus cumin powder, ginger-garlic paste, salt. 
3. Mix well and marinate the chicken in the mixture. Refrigerate for an hour.
4. In a pan, heat oil and brown the onions, with a cinnamon stick and cardamom. 
5. Add chicken and saffron. Cook on low heat — better still place cooking pan on a tawa. 
6. The chicken will become tender in its own juices, but if needed add half a cup of water. Remove from heat when oil separates. 
7. Serve hot with parathas or rice.

Daal Bhari Puris

Ingredients
  1/2 cup gram daal (chana) 
  1/2 cup yellow moong daal 
  2 cloves garlic 
  3 peppercorns 
  2 black cardamoms 
  1/2 tsp cumin seeds 
  4 cups wheat flour (use half maida and half wheat flour, if so desired) 
  4 tbls oil 
  Salt to taste Oil for frying

Method
1. Wash and soak daals for at least three to four hours. 
2. Drain and blend to a paste using little water. Keep aside. 
3. Grind the spices. Put two tablespoons oil in a frying pan and fry the lentil paste till brown and aroma comes out.
4. Add a little more oil if needed, but remember that the paste should be dry. 
5. Add salt for taste. 
6. Add the remaining oil to the flours and knead out stiff dough. Add a pinch of baking powder while kneading. Roll out the dough into big rotis. Cut out small rounds using a cutter.
7. Place a little daal on one and cover with another round. Make as many as you can. Heat oil and fry to a golden brown. It’s a delicious accompaniment to this tomato dish.
8. For convenience and to save time, you can prepare daal and freeze it and take out and thaw at room temperature whenever you need it and fill inside the puris. It will soften as the puris fry so no need to rewarm it separately.

Omali (Arabian Bread Pudding)

Ingredients
  6 croissants, broken into big pieces 
  200 gm sugar 
  3 cups milk 
  1/2 tbls orange blossom (essence) 
  3/4 cup fresh cream 
  1/4 cup cashew nuts 
  1 tbls raisins 
  2 tbls almonds, coarsely chopped

Method
1. Grease an oblong transparent baking dish and arrange croissants in it. 
2. In a deep pan boil milk and add sugar till it is dissolved. 
3. Pour over the croissants. Let it soak. 
4. Most of the milk will be absorbed. Sprinkle orange blossom, cover with cream and spread the nuts on top. 
5. Bake in a moderate oven for 15 minutes. 
6. It can be served warm or cold.

Tomatoes in Coconut Milk

Ingredients
  6 ripe tomatoes 
  1 large onion 
  sliced 8 whole red chillies 
  6 cloves garlic, chopped 
  2 cups coconut milk (make from the coconut powder)
  1/4 cup oil 
  Salt and pepper to taste



Method
1. Heat oil in a pan, add garlic and fry till aroma comes out; do not brown. 
2. Remove from oil and set aside. 
3. In the same oil, fry onions till golden. Meanwhile heat water in a pot, put tomatoes in the hot water; take out from the water after a while and remove skin, but keep them whole. Keep aside. 
4. Add red chillies and garlic to the pan.
5. Pour in the coconut milk, and keep stirring to avoid curdling. Boil for a couple of minutes, add salt and pepper. 
6. Arrange tomatoes in the coconut milk. Cover and cook till tomatoes are soft but still whole. 
7. Remove from heat. 
8. Serve hot with puris.

Mint margarita

During summers, we all want to drink some refreshing and healthy juices which reduce body heat and keep you cool during the hot season. Pudina or mint juice is one of the most common and healthy summer drinks. It is very tasty and easy to prepare as well. The green mint leaves are mixed with spices like chaat masala, cumin seeds powder and salt or sugar. Having pudina juice is healthy as the leaves have a set of health benefits which make it an ideal summer drink.

A refreshing lemon soda infused with mint leaves

Ingredients
  1/2 cup Water 
  1/2 cup Sugar
  1/2 tsp salt
  3-4 Sprigs of mint
  3 medium size lemons juice
  3-4 Ice Cubes
  1 Can Sprite/7up

Method
1. In a food processor, blend the water, sugar, salt, mint, lemon juice and ice cubes together, pulsing until the ice is crushed completely.
2. Fill each glass up to half with the Sprite or 7-Up and pour the mint mixture into it until the glass is full.
3. Stir the two liquids to combine the tastes.
4. Garnish the ridge of the glasses with a slice of lemon each or place mint leaves on top of the drink for decoration.
5. Serve immediately.

Mint Jelly

Mint is a popular herb that can be used fresh or dried in many dishes and infusions. Mint oil is often used in toothpaste, gum, candy, and beauty products.

The herb is one of the refreshing and cool leaves which acts as a natural mouth freshener. During summers, pudina or mint leaves are very popularly consumed due to its cooling effects.

Ingredients
1 1/2 cups fresh mint (packed, and stems)
2 tbls lemon juice
2 1/4 cups boiling water
1 drop green food coloring
3 1/2 cups white sugar
3 fluidounces pectin (liquid)

Method
1. Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. 
2. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
3. Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. 
4. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. 
5. Transfer the mixture to hot sterile jars, and seal.
6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. 
7. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. 
8. Bring the water to a full boil, cover the pot, and process for 10 minutes.

SERVINGS: 2

Popcorn Chicken

KFC Style Popcorn chicken is a tasty, crispy way to enjoy juicy, white meat chicken. Cut into bite size pieces that you can easily pop in your mouth, they're ideal for dipping in your favorite sauce or condiment, such as barbecue sauce or honey mustard. But instead of running out to a fast food restaurant for popcorn chicken, you can make it at home, where you can customize the seasoning to suit your tastes.

Ingredients

Marination:
  Chicken cubes (boneless and skinless) – 1/2 kg
  Salt – To Taste
  Black pepper – 1/4 tsp
  Soy Sauce – 1 tbsp
  White pepper – 1/4 tsp
  Red chili flakes – 1/4 tsp
  Chili Sauce – 1 tbsp
  Vinegar – 1/2 tbsp

Breading:
  Milk – 1 cup
  Egg – 1
  Water – 2 tbsp
  Maida – 1/2 cup
  Corn flour – 1/4 cup
  Salt – To taste
  White pepper – 1/2 tsp
  Black pepper – 1/2 tsp
  Red chili powder – 1/2 tsp
  Paprika – 1/2 tsp
  Cayenne powder – 1/2 tsp
  Garlic powder – 1/2 tsp
  Parmesan cheese (shredded) – 1/2 cup
  Oil – for deep frying

Method
1. Marinate chicken with salt, white and black pepper, red chili flakes, soy sauce, chili sauce and vinegar. Marinate for at least two hours.
2. In another bowl, mix the dry ingredients together. Add maida, corn flour, salt, black and white pepper, paprika, cayenne powder, garlic powder and Parmesan cheese and mix well.
3. In a separate bowl, add milk, water and egg and beat well.
4. Now, coat the marinated chicken with the dry ingredients. Add the coated chicken in the milk and egg mix and then coat it once again with the maida mixture.
5. Layer your coated chicken on a tray and put it in the freezer for two to three hours.
6. In a pan, add the oil and heat it up to medium high. Now add your popcorn chicken one by one and let it cook till it turns golden brown.

Serve hot with ketchup or your choice of dip.

CHICKEN CHILLI

Some people wish to have hot and spicy food to add taste. This tastes in turn can bring back their good mood. When we think about spicy food, it cannot go without chili. You can find different categories of chillies, but green chilies are healthier alternatives. Along with providing you with good taste, there are various green chilies health benefits.

INGREDIENTS
  4 chicken breast halves
  1 jar salsa
  500g crushed tomatoes
  1 (450g) can red kidney beans, drained and rinsed
  1 (300g) can corn kernels
  2 tsp garlic powder
  1 tsp ground cumin
  1 tsp chilli powder
  1 tsp ground black pepper
  salt to taste

METHOD
1. Lightly brown the four chicken breasts (both sides) in one tablespoon of oil.
2. Add salsa, tomatoes, garlic powder, ground cumin, chilli powder, salt, and pepper then cook covered on low heat for one hour.
3. Shred chicken with two forks, then return the meat to pot, stir in corn and beans, and continue cooking covered on low heat for one more hour.
4. Serve with grated cheddar cheese, chopped cilantro, and green onions.