Chocolate Fudge Brownies

       

INGREDIENTS:
Makes about: 8 pieces
1 cup All purpose flour
1/4 cup Cocoa powder
2 teaspoon Baking powder
1/2 teaspoon Salt

1/2 cup Butter minus 2 tbsp, soft or melted at room temperature.
1 cup Sugar
1teaspoon Vanilla extract
1/2 cup +2 tbsp Yogurt

About 3/4 cup Water
1/2 cup chopped chocolate or choco chips, I used milk chocolate.

PROCEDURE:
1. Preheat the oven to 325F for 10 mins.
2. Dry ingredients mixture:
Sieve together flour, cocoa powder, sugar, baking powder and salt together.
3. Wet ingredients mixture:
In a bowl whisk butter, yogurt, sugar and vanilla together till well blended.
4. Add the dry ingredients to the wet ingredients in batches and stir. Add water in batches till you get a condensed milk like consistency. Stir in the chopped chocolates.
5. Spread the batter evenly in the prepared tin and bake it for 35 minutes. A skewer inserted in the middle of the brownie will come out clean.
6. Let it cool down at least for 2 hours before slicing. You will get neat slices then.

NOTES:
1. The original recipe is here.
2. Do not skip adding chopped chocolates or choco chips, the melted chocolate adds another layer of taste and the gooey chocolate taste is awesome.

Chocochip Cookies 2

INGREDIENTS:

Yields: 24 cookies
2 cups All purpose Flour
1 teaspoon Baking Soda

1 stick Butter
1 3/4 cup Powdered sugar
1 teaspoon Vanilla extract

4 tablespoons Milk
1/2 cup Chaco chips

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
Sift together the flour, baking soda.
3. Wet ingredients mixture:
Melt the butter, mix powdered sugar and beat well. Add vanilla extract.
4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form dough. Add milk to bind all together. Mix chaco chips.
5. Roll into small lemon sized balls, flatten using palm and place 1 inch apart on the baking sheet.
6. Bake for 15-18 minutes or until the cookies are lightly browned.
7. Take out from the oven, let the cookies cool on the sheets until they firm slightly.

NOTES:
1. Do not freeze the dough. These cookies wont spread much.
2. The original recipe is here.

Cornmeal Peanut butter Cookies

INGREDIENTS:
Yields: 7 cookies
1/2 cup All purpose Flour
1/4 cup Yellow Cornmeal

1/4 cup or 1/2 stick Butter
1/2 cup Sugar
1/4 cup Peanut butter

Milk (as per need)

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
Mix well flour, cornmeal.
3. Wet ingredients mixture:
Melt the butter, mix sugar. Beat together till soft. Then add peanut butter and beat till soft.
4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form dough. Use milk to make a smooth dough.
5. Roll medium sized balls and flatten them slightly and place it over the baking tray lined with a baking sheet.
6. Leave enough space between the cookies.
7. Bake for 15-20minutes or until the cookies are lightly browned.
8. Let it cool completely, don't remove the cookies from the baking sheet once you take them out of the oven. They may break.

Sweet Potato Parata

INGREDIENTS:
Serves:2
For dough:
2 cups wheat flour
1 teaspoon oil
salt
warm water

For Stuffing:
1 teaspoon Oil
1/4 teaspoon Mustard seeds
1/4 teaspoon Urad dal
1 inch piece Ginger (Garted)
1/4 spoon Turmeric powder
1/4 spoon Asafoetida
2-3 Green chillies (finely chopped)
3 large Boiled and mashed Sweet Potato
1 teaspoon Amchoor powder
Salt to taste
Water if needed

PROCEDURE:
1. Prepare the stuffing in a sauce pan by adding the ingredients in the same sequence as listed above giving a continuous stir. Let it cool down.
2. Make double sized balls out of the dough than stuffing.
3. Roll the dough ball to a thick,palm sized circle.
4. Keep the stuffing in the middle and cover it from all sides towards the middle and press to a patty.
5. Dust the platform with flour and roll as thin as possible so that the dough covers the stuffing as a thin layer.
6. Heat tawa and cook the parathas both sides in medium low flame,add oil as needed,till golden brown spots appear. If needed, press the parathas gently with the spatula to ensure even cooking.

Gingerbread Cake

INGREDIENTS:
Makes about: 8 pieces
Jaggery syrup:
3/4 cup Jaggery (powdered or grated)
1/2 cup water

Main ingredients:
1.5 cups Wheat flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda

1/4 teaspoon(little less) Cinnamon powder
1/4 teaspoon Nutmeg powder

1/4 cup Curd + 1/4 cup Water
1/2 cup Oil
2 teaspoon Ginger (grated)

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Heat 1/2 cup water till its just hot (no need to boil) in a microwave or on stove top. Add jaggery to the hot water and stir well.
3. Dry ingredients mixture:
Sieve together flour, baking powder and soda. Add cinnamon and nutmeg powder.
4. Wet ingredients mixture:
In a bowl add oil, curd and water. Beat well till everything is mixed. Then add grated ginger;mix well.
5. Pour dry ingredients mixture slowly to wet ingredients mixture and give it a mix. Then add the jaggery solution. Do not over mix.
6. Grease a baking loaf pan and line it with parchment paper. Pour the prepared batter in the pan. Tap the pan gently once or twice to remove any big air bubbles.
7. Bake for 30 minutes or the knife inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack.

NOTES:
1. The original recipe is here.

Spicy Potato Crackers

INGREDIENTS:
Yields: 50 crackers
2 cup All purpose flour
1 cup Potato (boiled and mashed)
1 tablespoon Sesame seeds
2 teaspoons Garlic (crushed)
1 teaspoon Red chilli flakes
1 teaspoon Baking powder
1 teaspoon Salt

About 3/4th cup water
1-2 teaspoons Olive oil

PROCEDURE:
1. Using a pressure cooker, boil the potatoes. When cooker cools down smash them to get 1 cup.
2. Preheat the oven to 350F for 10 mins.
3. In a mixing bowl add all the ingredients. Mix well, gather together using oil. Keep aside for 30 mins.
4. Lay a parchment paper on a rolling board and take half of the dough and roll it to 1/4 inch thickness and cut into desired shapes. Gather the extras , combine with remaining dough and repeat the same process. Transfer the crackers to the baking tray with parchment paper.
5. Then bake the crackers at the same temperature for 18mins or until the crackers' edges start turning brown. Cool it down and store in airtight container.

NOTES:
1. The original recipe is here.
2. Needless to say these are irresistible. No one can east just one ;)