Chocolate Brownie

Chocolate Brownie (before garnishing) – Dessert for all seasons!

Chocolate Brownie (before garnishing) – Dessert for all seasons!

Chocolate Brownie – Dessert for all seasons!

Chocolate Brownie (after garnishing) – Dessert for all seasons!

If you are fond of desserts and just can’t do without it, add Brownies under your ‘All-seasons’ desserts’ list. Originate in the U.S.A. it’s a cross between the cakes and the cookies. There are many varieties of Brownies and therefore numerous ways to prepare it. But I am going to tell you the recipe for making the Brownie that’s preferred the most – the chocolate one!

– 1/2 cup butter
– 1 cup fine powdered sugar
– 2 eggs
– 1 tsp vanilla essence
– 1/3 cup unsweetened cocoa powder
– 1/2 cup all-purpose flour
– 1/4 tsp salt
– 1/4 tsp baking powder
– Handful of roasted cashew nuts or walnuts

Frosting – Chocolate spread (like Nutella) – 1 cup

– In a deep bowl whisk butter and sugar till its smooth
– Add eggs and whisk it manually one by one
– Now add flour, cocoa powder, baking powder and salt. Fold it properly till the batter is smooth and no lumps are found
– Add the nuts
– Take a brownie baking dish and grease it
– Then dust flour to the greased dish. Remove the extra flour by turning the dish upside down. Pour in the batter and tap the dish to sit the batter equally.
– Now to a pre-heated oven, bake it at 170 degrees for 20-25 min. (Plus minus 10 min depending on your oven type)
– Remove it once done and allow it to cool for 5-10 min
– Take it out from the mould
– Meanwhile heat the chocolate spread for about 10-15 seconds in microwave and then with a spatula or knife spread it over the brownie.
– Cut it in any size or shape of your wish. Serve it with milk or coffee!

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Tandoori Chicken

Tandoori Chicken - The  dish of Chicken lovers!

Tandoori Chicken – The dish of Chicken lovers!

Tandoori Chicken – the name itself makes one start to crave for this mouth-watering delicacy. I believe that the list of Chicken dishes is just incomplete without this super awesome Tandoori dish. While there are many countries that have Tandoori Chicken as must-have in their Asian restaurants’ menu card, it’s a very popular dish mainly in India and Pakistan.

There are many ways to make it – some prefer it with more spice while some relish it with lesser spicy ingredients. I have tried to keep it just perfect in my attempt. Hope you all enjoy making and serving it to your loved ones. Keep me updated with your reviews!

– Chicken two pc of legs along with thighs
– Lemon juice 2-3 tsp
– Salt to taste
– Ginger and garlic paste – 1 tbsp
– Kashmiri chilli powder 2-3 tbsp
– Hung curd – 1/2 cup
– Turmeric powder – 1/2 tsp
– Coriander powder – 1/2 tsp
– Mustard oil – 1-2 tbsp
– ‘Shaan’ tandoori chicken masala – 1 tbsp
– Butter for glaze

1st marination:
To the clean strained chicken add lemon juice, G&G paste, salt and kashmiri chilli powder 1 tbsp. Leave it for 30 mins.

2nd marination:
Add to the chicken curd, turmeric, coriander, mustard oil, kashmiri mirch and tandoori masala leave it for about 6-8 hours or more. ( cover it with a gelatine wrap and leave it in fridge)
– Now to your grill place the chicken and cook in the preheated oven at 240 degrees for 20-25 min on both the sides or till the chicken is cooked
– After every 10 mins keep applying butter for shine and better taste
– When cooked put the oven on top grill mode and allow the chicken to barbecue burn to get the right colour and texture
– Remove it and serve it hot with a dash of more butter, sliced onions and sliced lemon

Feel the royalty while relishing this Mughlai cuisine!

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Rasgullas - Sweet Bengali Delicacy!

Rasgullas – Sweet Bengali Delicacy!

Hello people! How have you been?

I know I have been away for a long time now but now I am back. I will keep sharing recipes as frequently as possible.

Today, I will share the recipe of making Rasgullas! For people not from India, Rasgulla is a very famous sweet from the Indian sub-continent – Bengal, which is cherished all across the world.

It is soft spongy dumplings of chena dipped in sugar syrup. There are many ways of preparing it but I have tried sharing a quick formula with simple ingredients for making this delicious sweet. The only bet is that the chena balls have to be moist and the sugar syrup should permeate well in it.

So let’s get started.

–       1-1.5 cup of water
–       1.5 cup of sugar
–       250 gms fresh cottage cheese
–       5-6 pieces of cardamom

And that’s it!

–       Take soft fresh cottage cheese and make a smooth dough out of it
–       From the dough, start preparing small & tight balls
–       Mix sugar & water. Keep it to boil in a deep skillet.
–       Now add the cottage cheese balls to it and boil it till it becomes fluffy
–       Add powdered cardamom and allow it to cool
–       Garnish with pistachios, almonds or any other topping of your choice to add your      touch
–       Serve it at room temperature

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