EGGLESS BROWNIE
Learnt this recipe from a friend and trust me, its yummm..!! :P The first time i made it, there was a timing mis calculation, hence it didnt turn out to be so good, but the next time it was perfect.. And now that i have started making these at home, my husband refuses to treat me with Barista or CCD brownies..!! :(
Serves: I can hog it all alone..;)
Ingredients:

• Dark chocolate- 100 gms
• All purpose flour- 1 cup
• Castor sugar- 3/4 cup
• Chocolate chips- 1/4 cup (optional)
• Baking powder- 2 tsp
• Unsalted butter- 125 gms
• Heavy cream- 3 tbsp (optional)
• Milk- 1/2 cup approximately (check the consistency, the back of a spoon should be coated well)
• Vanilla essence- 1 tsp
• Butter to grease

Method:

• Mix flour, sugar and baking powder and using a flour sieve, sift 4-5 times, keep aside.
• In a microwavable bowl, add the chocolate and the butter and MW on high for 1 minute.
• Stir this and if needed MW on high for another half a minute.
• Add vanilla essence and heavy cream to this mixture.
• Add the sifted mixture with the chocolate mixture.
• Add milk to correct the consistency and mix very well, preferably with a beater and in the same direction till the batter is all smooth.
• Add the chocolate chips and mix softly with a spoon.
• Add this to a greased oven proof dish and bake it in a pre heated, 350 F oven for 18-20 minutes.
• Let it stand for 2 minutes and then insert a toothpick in the centre of the baked brownie and if it comes clean, let it cool.
• Once cool, upturn on a plate and cut into desired shapes.
• Dust with little castor sugar and cocoa powder if needed.
• Before serving, MW for 30 seconds and serve with vanilla icecream and hot chocolate sauce.

Note: This batter can be used to make chocolate muffins too. The ramekins should only be covered half with this batter and should be baked for the same time!!
I dont like walnuts hence i dont add them, but instead of adding the chocolate chips, walnuts can also be added!!

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GOBI MANCHURIAN
I remember eating this for the first time when my bhabhi had made this and since then i am in love with this dish. Never ever tried making it, but now finally made it.. And to my surprise it turned out quite well, except that i had forgotten to add salt!!
This is one dish that can be used as a starter or as an accompaniement to noodles or rice in main course. Originally a chinese dish but has been adopted by Indian cuisine too!!Ingredients:

• Medium cauliflower cut into small florets- 1
• Finely chopped spring onions- 1 bunch
• Plain flour- 1/2 cup
• Finely chopped ginger- 2 tsp
• Finely chopped galic- 1 tsp
• Green chilli paste- 1 tbsp
• Corn flour- 3 tbsp
• Finely chopped capsicum- 1/2 cup (all the 3 coloured capsicum can also be used)
• Finely chopped onions- 1 (optional)
• Dark soya sauce- 2 tbsp
• Tomato chilli sauce- 3 tbsp
• Salt to taste
• Oil for deep frying

Method:

• Boil the cauliflower florets in salted water for 5 minutes, drain the water and keep the florets on a dry cloth.
• Make a medium to thin consistency batter using plain flour, corn flour, water, salt, green chilli paste. Check the spice and salt as per taste, else add little red chilli powder.
• Dip the florets in the batter and deep fry in hot oil, keep aside.
• In a non stick pan, heat oil and saute the ginger, garlic and spring onions till aroma comes.
• Add the capsicum and onions and saute well.
• Add the various sauces, little salt and add the fried florets.
• Mix well and garnish with fresh coriander leaves.
• Serve hot, either with noodles or can also be served with toothpicks!!

Note: The gobi manchurian can also be made with gravy. When the ginger, garlic, spring onions are sauted in a non stick pan, around 1.5 cups of water should be added and brought to a boil. 1 tbsp cornflour should be dissolved with water and should be gradually added to the pan, stirring constantly so that no lumps are formed. Then it should be boiled till the gravy becomes translucent. Add the different sauces, salt, 2 tbsp tomato ketchup and the cauliflower florets and Gobi manchurian gravy is ready to be served, garnished with coriander leaves and spring onions!!

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TOMATO- CILANTRO VEGGIE
I had always eaten a sweet preparation of tomatoes but then suddenly one evening, the combination of ginger, green chillies with tomatoes along with coriander leaves struck me. Hence, this subzi was invented.. :P
And now i have almost stopped making the sweeter version with tomatoes, its just this yummy preparation!!
Ingredients:

• Finely chopped large red tomatoes- 2
• Freshly chopped cilantro(coriander) leaves- 1/2 cup
• Finely chopped small green chillies- 2
• Grated ginger- 2" piece
• Red chilli powder- 1/2 tsp
• Coriander powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Sugar- 1/4 tsp
• Cumin seeds- 1/4 tsp
• Oil- 1 tsp
• Salt to taste

Method:

• Heat oil in a wok and add the cumin seeds.
• Once they splutter, add the chopped chillies and grated garlic and saute for a minute.
• Add the tomatoes followed by turmeric powder, red chilli powder and coriander powder.
• Saute on medium flame for 10 minutes, till the tomatoes are done but not mushy.
• Add sugar, salt and the coriander leaves and mix well.
• Remove from heat, garnish with coriander leaves and serve with rice or chapati.

Note: Make sure that the coriander leaves are added when the vegetable is almost done else they will turn blackish.

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KHEER
An all time favourite dessert.. Easy to make and normally liked by everyone!! So basically if you are confused as to what dessert should be made when guests are coming of different age groups, normally you can never go wrong with kheer!!
Ingredients:

• Full cream milk- 1 litre
• Rice- 1 cup (my measurement is 1 fist in 1 litre milk)
• Sugar- Heaped 1 cup (or as per taste)
• Saffron strands- 3, soaked in 1 tsp hot milk
• Green cardamom powder with skin- 2
• Sliced almond and pistachio for garnishing

Method:

• In a heavy bottomed pan, put the milk to boil, stirring occasionally so that it doesnt get stuck at the bottom of the pan.
• Keep boiling the milk for a good 20 minutes.
• Add the green cardamom powder.
• Wash the rice and put this in the boiling milk and stir well.
• Stir occasionally for another 20-25 minutes till the rice is done.
• Rub the soaked saffron using a mortar and a pestle and pour this in the milk.
• Add the sugar and stir again till the sugar gets dissolved.
• Garnish with chopped almonds and serve hot or chilled as desired!

Note: Sugar should be added only when the rice is completely done, else the rice might remain hard.
Kheer can also be kept in the refrigerator for a day! The consistency might change a bit, which can be corrected by adding little more milk before serving!

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MIRCHI KA PARATHA

Learnt this yummy paratha from my mom-in-law.. Though i remember eating this during my school days also but ate this after ages after getting married.. tastes best with besan ki kadhi, though i eat it without anything if its hot.. really simple to make and really yummy to eat.

Makes 2 parathas

Ingredients:

• Wheat flour(gehun ka atta)- 1 small bowl
• Bengal gram flour(besan)- 4 tbsp
• Red chilli powder- 2 tbsp(more red chilli powder can also be used, if you can eat it very spicy)
• Cumin seeds- 2 tbsp
• Salt to taste
• Oil- 4 tbsp
• Loose wheat flour for sprinkling
• Oil for cooking

Method:

• Make a dough using water and keep aside for 15 minutes.
• Roll a 6" diameter paratha(make sure its thinner than stuffed parathas but thicker than a normal chapati).
• Put a heap of besan in the centre of the paratha and make a hollow space and put salt, cumin seeds, red chilli powder and oil in that hollow hole.
• Using your finger tip, mix the ingredients on tha paratha itself and then spread it evenly on the whole paratha.
• Sprinkle some wheat flour all over the spread and then fold the paratha like a fan and roll into a ball and then roll a 5" diameter paratha again.
• On a heated tawa, using oil, fry the paratha on both sides adjusting the flame as required.
• Cook both sides very well till it becomes little crispy.
• Serve hot!!

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ENCHILADAS
Though i miss eating at Jalapenos, Kolkata big time but still tried my hands at making enchiladas.. This is a mexican fast food, anytime snack and liked by all.. Can be served as starters in all the seasons..:)
Ingredients:
For the crust-

• Corn flour- 1/2 cup
• Plain flour- 1/2 cup
• Salt- 1/2 tsp
• Carom seeds(ajwain)- 1/2 tsp
• Lukewarm water- 1/3 cup
• Oil- 3 tbsp
• Sugar- 1/4 tsp

For the filling- 

• Red kidney beans(rajma), boiled and semi mashed- 1/2 cup
• Medium onion, finely chopped- 1
• Green chilli, finely chopped- 1
• Red chilli powder- 1/2 tsp
• Freshly ground black pepper powder- 1/2 tsp
• Salt to taste
• Oil- 1 tbsp 

Method:

For the crust-

• Using the dough, make 3.5" diameter chapatis and deep fry.
• Fold it into a semi circle, the moment they are out of the frying pan.

For the filling-

• Heat oil in a wok, add onions and sugar and saute till translucent.
• Add the semi mashed red kidney beans, red chilli powder, salt, black pepper powder and green chillies and mix well over low flame.
• Transfer this mixture to a bowl and let it cool.

Then,

• Stuff a spoonful of the mixture inside the enchiladas.
• Garnish with lettuce leaves and cheese.
• Microwave it for a minute and serve immediately with tomato ketchup or salsa!!

Note: The red kidney beans should be soaked overnight and should be pressure cooked for around 8 whistles on high flame and then should be left on the slow flame for 5-7 minutes. Little salt should be added while pressure cooking so that the red kidney beans absorb the salty flavour!!!

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PANEER CAPSICUM CORN MASALA
Whenever i made jeera rice i used to crib that nothing can be made as an accompaniement to jeera rice apart from those boring dals and kadhis.. Suddenly this recipe struck me.. I used to always make mixed vegetable subzi and vegetable jhalfrezi but then keeping in mind the jeera rice, i came up with this mouthwatering subzi which can also be eaten(or served, lol!!) with laccha parathas, pudina parathas and the daily chapati too..:)
Ingredients:

• American sweet corn(fresh or frozen)- 1 cup
• Paneer/ Cottage cheese, diced into 1" pieces- 1/2 cup
• Large green capsicum, cut into thin strips- 1
• Large onions, finely sliced- 2
• Medium sized tomato, diced finely- 2
• Ginger, Garlic, Green chilli paste- 1 tbsp
• Cashewnut, soaked in water- 10 pieces
• Fresh cream- 3 tbsp
• Cumin seed powder- 1 tsp
• Coriander powder- 1/2 tsp
• Garam masala- 1 tsp
• Sugar- 1/2 tsp
• Red chilli powder as per taste
• Salt to taste
• Unsalted butter/ Cooking oil- 3 tbsp

 Method:

• Heat butter/oil in a thick bottomed pan, add the ginger-garlic-chilli paste and saute for a minute.
•  Add the onions and sugar and fry till translucent.
• Add the capsicum strips and the american corn and cook uncovered till capsicum is tender.
• Add the tomatoes and saute till it becomes mushy.
• Break the soaked cashewnuts into small pieces and add to the mixture.
• Add all the dry powders and salt and mix well.
• Add paneer and fresh cream and cook on low flame for another 5-7 minutes.
• Garnish with a tsp of fresh cream and coriander leaves.
• Serve or Eat hot..;)

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