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.

Devilled Eggs

Deviled eggs (US) or devilled eggs (UK), also known as stuffed eggs, Russian eggs, or dressed eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.

If you’re pressed for time, devilled eggs are your best bet. You’ll most likely have all the ingredients you need at home, and they can be ready in less than an hour. For texture, try adding chopped spring onions or finely diced pickles to the yolk mixture.

Ingredients
  Eggs 4, hard-boiled
  Mayonnaise 2 tbsp
  Mustard 1 tsp
  A dash of hot sauce (optional)
  Salt and pepper, to taste

Method
1. Peel the eggs and cut them in half lengthwise. 
2. Remove the yolks and add to a small mixing bowl. 
3. Add the mayonnaise, mustard, hot sauce, salt and pepper to the yolks, and mash together until the mixture is smooth. 
4. Carefully spoon the yolk mixture back into the egg whites. Sprinkle paprika powder on the eggs, and serve.

Serves four to six

Funfetti Cookies

Nothing says ‘celebration’ like rainbow sprinkles! These simple sugar cookies are a fun addition to any party spread and are especially likely to be a hit with the kids.

The recipe is quick. The cookies only take about 10 minutes in the oven.  They will look undercooked and very soft. That’s ok – they will continue to bake as you let them cool on the cookie sheet.

Ingredients
  Unsalted butter, softened ¼ cup (2oz/60g)
  Caster sugar ½ cup
  Egg 1, at room temperature
  Plain flour ¾ cup
  Baking powder ½ tsp
  Baking soda ½ tsp
  Rainbow sprinkles ¼ cup

Method
1. Add the butter, sugar and vanilla to a large mixing bowl, and beat on ‘high’ with an electric beater for about one minute. 
2. Add the egg and beat until well mixed. Sift in the flour, baking powder, baking soda and salt and stir with a metal or wooden spoon. 
3. Add the sprinkles and stir to combine. Take heaped teaspoons of the cookie dough and roll into balls. Place the cookie dough balls (you should have about 20) in a plate or tray, and refrigerate for two to three hours.
4. Preheat the oven to 180°C (350°F). Bake the cookies for nine to 10 minutes. 
5. Remove them from the oven and leave to cool on the baking tray for five to 10 minutes. Then place on a wire rack to cool completely.

The cookie dough can be made up to two to three days in advance. Store it in the refrigerator until you’re ready to bake. The more time it has to chill, the better.

Makes approximately 20 cookies.

creme brulee french toasts

Ingredients
Toasts
1 loaf unsliced white bread
1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 tsp salt 
1/4 tsp orange zest
2 tsp vanilla extract

Topping
2/3 cup granulated sugar

Method
1. Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. 
2. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, 
3. Whisk vanilla extract with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. 
4. This avoids having vanilla clumps that don’t disperse in your batter. 
5. Preheat oven to 325. 
6. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. 
7. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. 
[Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]
8. Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. 9. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.
10. To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. 
11. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. 
12. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. 
13. Because your caramel will continue to deepen slightly in color as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.
[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]
14. Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.

Makes 6 servings

Sugar and spice cookies

Ingredients
  1 3/4 cups all-purpose flour
  1 tsp baking powder
  1 tsp ground cinnamon
  1/4 tsp ground nutmeg
  1 pinch ground cloves
  1/2 cup softened butter
  1 cup packed brown sugar
  1 egg
  1/2 tsp vanilla extract

Method
1. Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl. 
2. Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth.
3. Beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. 
4. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days. 
5. Preheat an oven to 175 degrees C. Grease baking sheets. 
6. Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. 
7. Arrange the cut cookies onto the prepared baking sheets. 
8. Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. 

Christmas Pinwheel Cookies

Ingredients
  4 cups all-purpose flour
  1 tsp baking powder
  1/4 tsp baking soda
  1 1/3 cups butter
  1 cup packed brown sugar
  2/3 cup white sugar
  2 eggs, beaten
  1 1/2 tsp vanilla extract
  1 tsp salt
  1 drop green food coloring, or as needed
  1 drop red food coloring, or as needed

Method
1. Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl. 
2. Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. 
3. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. 
4. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to make the desired shade. 
5. Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. 
6. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours. 
7. Preheat oven to 200 degrees C. Lightly grease 2 baking sheets. 
8. Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets. 
9. Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks. 

Additional Tip: To make the pinwheel cookies in a vanilla and chocolate combination, divide the dough into two parts. Melt 2 (1ounce) squares unsweetened baking chocolate in a pan over low heat. Cool slightly, and mix the chocolate into one half of the dough until well blended. Roll out the doughs as in Step 3 to make a log with the plain and chocolate doughs. Follow Steps 4, 5 and 6 to complete the cookies. 

Shortbread Sugar Cookies With Icing

Ingredients
Cookies
4 cups flour 
2 teaspoons baking powder
2 cups unsalted butter , at room temperature 
1 1/2 cups powdered sugar 
2 tablespoons vanilla extract 

Icing
2 cups powdered sugar 
1 teaspoon vanilla 
1/4 cup milk 
food coloring , if desired 

Method
1. Prepare cookie sheets with parchment paper or generously spray with non stick spray. 
2. Using a hand mixer mix butter and sugar until fluffy. Add vanilla and beat until combined. 
3. In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated. 
4. Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes. 
5. Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices. 
6. Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies. 
7. Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack. 
8. When cookies are cool, whisk together the icing ingredients and either dip the cookies or spread on cookies. You can smooth the icing with the back of a spoon. 
9. Enjoy

Sugar Cookie Icing

Ingredients
1 cup powdered sugar 
2 tsp milk 
2 tsp light corn syrup 
1/4 tsp vanilla extract or 1/4 teaspoon almond extract 
food coloring 

Method
1. Mix the powdered sugar and the milk until smooth.
2. Beat in corn syrup and vanilla until icing is smooth and glossy.
3. If it's too thick, add more corn syrup.
4. Divide icing into separate bowls and stir in food coloring as desired.
5. You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.

Chocolate Malt Frosting

Ingredients
  1 cup unsweetened butter, store in room temperature
  ½ cup unsweetened cocoa powder
  ½ cup malted milk powder
  ¾ cup whipping (heavy) cream
  5 cups Icing sugar (powdered) 
  
Method
1. In a large bowl, beat butter and cocoa powder until creamy. 
2. In a small bowl, combine whipping cream and malted milk powder, stirring to dissolve. 
3. Add cream mixture to butter mixture, use an electric hand mixer or wooden spoon and beat until combined. 
4. Gradually beat in confectioner’s sugar until smooth. 
5. Use an offset spatula to spread frosting between layers and over top and sides of cake.

For Garnish: (Optional)
6. Garnish with malted milk balls 

Aloo kay bonday

Ingredients
  1 kg potatoes, boiled and mashed
  Mint leaves half bunch
  Coriander leaves half bunch
  4 green chillies, (finely chopped)
  1 tsp white cumin powder
  Salt to taste
  2 tsp chat masala
  4 tsp lemon juice
  Gram flour (Besan) as required for coating
  Oil for frying

Method
1. Mix all ingredients, except gram flour in the potatoes. 
2. Make small balls. 
3. Coat them in gram flour and deep fry in oil till golden brown. 
4. Serve with ketchup.

Banana and cake pudding

Ingredients
  1 plain cake (400 grm)
  1 cup milk
  4 eggs
  3 bananas
  1 bowl sugar
  1/2 bowl chocolate chips
  1/2 bowl raisins
  5 to 8 drops vanilla essence
  1/2 bowl pistachios

Method
1. Cut the cake in small pieces. 
2. Beat the eggs properly. 
3. Place the beaten eggs, sugar, milk and vanilla essence in a big bowl. 
4. Then take a baking dish place the pieces of cake, and banana. Add raisins, pistachios and the batter which we made first. 
5. Mix all of this properly. 
6. Sprinkle with brown sugar. 
7. Bake this in a pre-heated oven for 50 minutes.

Bread Nuggets

Ingredients
2 Bread slices
1 tblsp redchilly powder
pataoes as required
Coriander 2 tblsp
baisen 5 tblsp
Salt to taste
Oil for frying

Method
Cut the corners of bread and make it round shaped.
Now add baisen & rest of the things and mix it with water
Now dip round shaped slices in the mixture & deep fry in the oil.

Vegetable Kachori

Ingredients
    French beans and peas (chopped finely) 1 cup
    Soda bi-carb 1 pinch
    Garam masala 1/4 tsp
    Sugar 1/2 tsp
    Green chillies 3
    Ginger (ground) 1? piece
    Scraped coconuts 3 tbsps
    Chopped coriander leaves few
    Juice 1 lemon
    Oil as needed
    Salt to taste

For Coating
    flour 3 cups
    Oil 4 tbsps
    Salt

Method
    Heat a little oil and put the vegetables in it.
    Stir, add salt and a pinch of soda bi-carb.
    Cover and cook. When nearly done, add green chillies and ginger paste, a little sugar and lime juice.
    Cool, add garam masala, coriander and grated coconut.
    Mix well and leave aside.Make a dough with flour, a little oil, salt and water. Roll small balls into puris.
    Stuff each puri with the vegetables stuffing, roll back again and deep fry a golden brown.
    These could be made in any desired shapes.

Corn Pakora

Ingredients
    200 gms – corn
    1 cup – water
    1 1/2 tsp – chilli powder
    100 gms – gram flour
    50 gms – rice flour
    oil for frying
    salt to taste

Method
    Boil and mash the corn kernels.
    Add a little water and mix all the ingredients together.
    If the mashed corn is soft enough, you can skip the water.
    Make small balls out of this mixture.
    Heat oil in a thick-bottomed pan.
    With the help of a spoon gently drop balls into the oil.
    Fry them till they become golden brown and serve hot with tomato/chilli sauce.

Paneer Samosa

Ingredients
    1/2 tsp dried mango powder
    1/2 tsp garam masala
    300 gm potatoes, boiled, peeled and roughly mashed
    150gm  paneer, crumbled
    500gm  ready-to-use samosa strips
    1 pinch salt
    2 sprigs coriander, finely chopped

Method
    Line a baking tray with kitchen foil and heat the oven to 220C/gas 7.
    In a bowl, mix together the amchoor, garam masala, potatoes and paneer.
    Season with salt and sprinkle in the coriander.
    Lay a sheet of pastry on a flat surface.
    Place a spoonful of the potato mixture in the corner of the sheet.
    Fold the pastry over the filling to make a triangle-shaped parcel. Repeat the process until all the samosa strips have been used.
    Place the samosas in the lined baking tray and bake in the oven for 25-30 minutes, turning over once to cook both sides.
    Serve the samosas hot or cold accompanied with jaggery chutney and tamarind.

Moong Dal Pakora

Ingredients
    300 gms Moong Dal
    25 gms Chopped Coriander
    8 – 9 Green Chillies chopped
    5 gms Cumin Seeds
    1 Star anise
    50 gms Onions
    Salt to taste
    Oil to fry

Method
    Soak the moong dal in water for a couple of hours.
    Grind it properly to form a smooth paste.
    Blend it with chopped onions, chillies, coriander and cumin seed.
    Check the salt seasoning and deep fry till golden in color.
    Serve with green chutney.

Fish Pakora - 2

Ingredients
    Fish 1 kg

Marinate
    Ginger finely chopped: 1 teaspoon
    Lime Juice: ¼ Cup
    Ground Black Pepper: 1 teaspoon
    Salt: 1 teaspoon

Batter
    Besan (Chickpea flour): 1 cup
    Finely chopped ginger bits: 1 teaspoon
    Ground Cayenne: 1 teaspoon
    Crushed Red Pepper: 1 teaspoon
    Minced Garlic: 2 teaspoon
    Ajwain (Carom): 1 teaspoon
    Water: ½ Cup
    Baking Powder: 1 teaspoon
    Salt: ¾ teaspoon
    Deep Fryer

Method
For Marinate
    Combine all ingredients.
    Stir in Fish.
    Let it stand about 30 minutes.

Batter
    Combine all ingredients.
    The visible cayenne pepper seed and flakes from crushed red pepper and Ajwain are unique of this batter.
    Remove fish from marinate.
    Discard marinate.
    Stir the fish in batter.
    Let it stand 20 minutes in the refrigerator.

Deep Fryer
    Preheat oil in the fryer to 350º F.
    Fry battered fish till golden brown. It will take about 5 minutes per batch being fried.

Prawn Samosa

Ingredients
    100g potatoes, cut into cubes

For pastry
    110g plain flour, plus extra for dusting
    1 tbsp cold butter, cut into cubes
    1 tbsp full-fat milk, warmed
    pinch salt

For filling
    1 onion, very finely chopped
    1 chilli, finely chopped
    200g cooked baby prawns
    1 tbsp ready-made curry powder
    1 lime, juice only
    1 tbsp chopped fresh coriander
    1 tbsp fresh peas
    2 tsp vegetable oil, plus extra for deep frying
    salt and freshly ground black pepper

Method
    Boil the potato cubes in a pan of salted water for 10-15 minutes, or until tender, then drain well and set aside.
    For the pastry, sift the flour and salt into a mixing bowl.
    Add the butter cubes and, using a knife, ‘cut’ the butter into the flour until the mixture resembles breadcrumbs.
    Gradually add the milk a little at a time, stirring the mixture until it comes together as a dough
    Cover the bowl with cling film and chill in the fridge for 20 minutes.
    Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.
    Add the cooked baby prawns, curry powder and cooked potato cubes, stir well to combine and continue to fry for a further 3-4 minutes.
    Add the lime juice, coriander and peas, then season, to taste, with salt and freshly ground black pepper.
    Continue to cook for a further 1-2 minutes, then set aside to cool.
    When the pastry has chilled, turn it out onto a lightly floured work surface.
    Roll the pastry out until it is about 30cm/12in in diameter.
    Using an upturned bowl or cookie cutter as a template, cut four 6 inch discs from the pastry.
    Cut each pastry disc in half.
    Place a teaspoon of the filling mixture onto one side of each piece of pastry, leaving 0.5cm/¼ in free at the edges.
    Brush the edges of each pastry semi-circle lightly with water.
    Fold the other half of the piece of pastry over the filled half to form a triangle.
    Press the edges of the pastry together to seal using your fingers.
    Half-fill a large pan with vegetable oil and heat to 180C (use a cooking thermometer to check the temperature).
    When the oil is hot, carefully lower the prawn samosas into the pan, in batches, and fry for 4-5 minutes, or until crisp and golden-brown.
    Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
    Keep warm.
    Repeat the process with the remaining prawn samosas.
    Enjoy!

Punjabi Samosa

Ingredients
For dough
    200 gm refined flour (all purpose flour)
    100 gm wheat flour
    2 teaspoon cornflour (the covering of the samosa will remain crisp for 2-3 hours)
    1/2 teaspoon ajwain 
    1 teaspoon salt
    2 tablespoon cooking oil
    1/2 cup water 

Masala(stuffing)
    500 g potatoes (boiled and slightly mashed )
    1 cup peas (shelled and boiled)
    1 teaspoon coriander seeds
    1 teaspoon cumin seeds(jeera)
    2 chopped green chillies
    1/2 teaspoon mustard seeds(rai)
    2-3 curry leaves
    1/2 amchur powder (dry mango powder )
    1/4 teaspoon turmeric
    1/2 teaspoon red chilly powder
    1 teaspoon garam masala
    1 tablespoon cooking oil
    1/2 cup cilantro (coriander)
    Salt to taste
    Oil for frying

Method
    Mix maida, cornflour, wheat flour, oil, ajwain and salt.
    Make stiff hard dough with water and keep aside for 1/2 hour.
    The dough will automatically become little soft because of maida.

For masala/stuffing
    Heat cooking oil in a pan.
    Add mustard seeds.
    When mustard seeds crackle, add cumin seeds, coriander seeds, curry leaves and chopped green chillies.
    Add potatoes,peas,salt,turmeric powder,red chilli powder,amchur powder and garam masala.
    Mix well.
    Cook for 10 minutes.
    Add cilantro and mix it properly.
    No need to add water.

For Covering
    Make balls from the dough and roll it like a puri.
    Cut it into two from the center with the help of a knife.
    We will get two semi circle shaped puris.
    Fold each part in triangle shape.
    This is done by bringing together the edges of the puri and making a cone.
    Fill the potato mixture, stick sides with the help of water and close the cone.
    Heat oil. Deep fry on low flame till the samosa are golden brown in color.
    Serve hot with Tamarind chutney or tomato sauce.

Palak Pakora

Ingredients
    1 kg palak
    200 gms rava
    250 gms gram flour
    12 green chillies
    1 piece ginger
    1 tbsp cumin seeds
    1 tbsp ajwain
    Salt to taste
    Oil

Method
    Wash palak, drain water and chop coarsely.
    Chop green chillies and ginger in to fine pieces and mix with palak.
    Add ajwain, cumin seeds and salt.
    Gradually add gram flour and semolina to the palak till the batter is of semi-solid consistency.
    No water to be added at all since the batter can be mixed in the juice of palak itself.
    Keep oil in a cooking pan.
    When the oil is hot, wet hand and take the batter and drop in small portions in to the oil.
    Cook in flow fire till the pakodas are of light brown colour.