Sunday, November 25, 2012

EGGLESS POTATO CHOCOLATE BROWNIES



It's my routine to serve my family an easy snack or dessert that doesn't take up much time to make and importantly low in fat and healthy.

I came up with these moist  easy brownies using mashed potato.  I had my son samples the brownies before I told him the magical ingredient. He had no clue!

It was really good and a great alternative to the traditional brownies!  If you're craving for chocolaty dessert, you should try this...




EGGLESS POTATO CHOCOLATE BROWNIES
Yield     :     16 servungs

3/4 cup all purpose flour
1 cup mashed potato
1/2-3/4 cup sugar
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
3/4 cup milk
3 tablespoon oil/melted butter
1/4 cup semi sweet choc chip
silvered almonds for topping (optional)



METHOD

Preheat oven @ 180 C and grease 8 in square pan ( I used round pan).

In a large bowl, combine sugar, oil,  milk, mashed potato and  vanilla.

Sift together  flour, baking powder, baking soda, cocoa  and salt into a mixing bowl.

Add sugar mixture to the dry ingredient, stir until well incorporated.

Mix  in chocolate chip, spread into a greased pan. Sprinkle top with silvered almonds if desired.

Bake @ 350 F for 20-25 minutes or until a skewer inserted comes out clean.

Cool in pan for 10 minutes, transfer onto rack to cool.

Slice to serve. Enjoy!

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Sunday, November 18, 2012

GREEN GRAM/CHERUPAYAR CURRY


When fresh peas are not available or when you want to try a nutritious legume, green gram (mung bean) is the perfect choice. They are available any time of the year.

Not only these are an excellent source of cholesterol lowering fiber, protein and important minerals, they can be served as dessert, pancake, porridge or beverage.

This dish is prepared using dried whole green gram, soaked in water for 2-6 hours before boiling them until soft. The longer you soaked, the shorter time is needed to cook them.

This spicy curry goes well with  puttu, dosa, rice or roti.

GREEN GRAM CURRY
Serves    :     3-4

1 cup whole green gram boiled
1 onion chopped
1 tomato chopped
2 cloves garlic
1 tsp minced ginger
1 tsp garam masala
1-2  tsp chili powder
1 tablespoon  ground coriander
1/2 tsp ground cumin
1/4 tsp turmeric powder
1 tsp mustard seed
2 green chili slit
1 tablespoon tamarind paste
1 sprig curry leaves
2 tablespoon oil
sat to taste



METHOD

Soak green gram for 2-3 hours. Rinse and boil until 3/4 cooked.

Combine tamarind with 1/2 cup water, strain to obtain the juice.

Heat the oil, splutter the mustard seed, add in onion, ginger, garlic and curry leaves, cook until onion turns soft.

Add the tomato, cook until it turns soft.

Add in chili powder, turmeric, green chili, ground coriander, ground cumin , little water and salt. Cook until oil separates.

Now add the cooked green gram,  2-3 cups water and tamarind juice, simmer and bring to boil.

Add the garam masala and additional salt if needed, simmer for 1-2 minutes,

Remove from heat, serve hot with rice, flat bread or puttu.



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Sunday, November 11, 2012

CHOCOLATE SPRINKLE COOKIES


I had these chocolate rice (sprinkles) and they have been sitting in the cabinet waiting to be used.  The perfect use for them was  included these in baking.  So these cookies were created and they  looked like such an interesting variation of them.

As usual, I had used only a quarter cup of sugar but this is entirely up to you,  add more if you want them sweeter.

These  cookies are chewy, just the way I like them, sweet but not overly so and have the slight hint of chocolate  from the sprinkles. They never last long around our house!



CHOCOLATE SPRINKLE COOKIES
Yield    :   30 cookies

1 C all purpose flour minus 2 tablespoons
2 tablespoon cornflour
1/4 C fine sugar
100g softened butter
1/4 tsp baking powder
1/4 tsp vanilla extract
5  tablespoon chocolate rice (sprinkles)  divided
1-2 tablespoon ice water if needed



DIRECTION

Cream butter, sugar and vanilla until well combined.

Combine both flour with baking powder.

Add butter mixture to the dry ingredients, forms into soft dough.  Stir in 2 tablespoons of chocolate sprinkles If still crumbly add 1 tablespoon ice water at a time.

Preheat oven @ 160C.  Roll  the dough into small balls and flatten slightly.

Dip the ball onto a plate filled with  the balance of chocolate rice.

Place onto a baking sheet.

Bake for 15 minutes until golden. Leave on pan for 5 minutes. Transfer onto rack to cool.


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Sunday, November 4, 2012

LACHA PARATHA



A layered flat bread made with wheat flour. Made as per normal paratha dough, this bread requires an additional step to obtain its layering effect.

After it has been rolled out flat and thin, a small amount of oil to be applied on the surface before pleating it as you did for a fan.

This is my first attempt making them, its seems so easy and it involves a right technique and practice to get it right.

This recipe was great, my family enjoyed it very much, this will be a regular menu in our home!

LACHA PARATHA
Yield  :   5 paratha

2 C wheat flour
3/4 C warm water remove 2 tablespoon
3/4 tsp salt
2 tablespoon melted butter/ghee
oil for frying and brushing while rolling

METHOD

Place flour and salt in the mixing bowl.

Add in water and melted butter/ghee. Mix until a soft dough is formed.

Knead well and keep covered for 30-60 minutes.


Divide dough into 5 equal balls. Roll each ball thinly into flat round disc .


Using a brush or your hand apply a teaspoon of oil  over the top.  Sprinkle with little flour, spread evenly.


Fold the dough like a fan, stretch the dough into long rope then coil them up.


Dust the board with flour, flatten each dough with rolling pan, be careful not to press hard to avoid losing the layering effect.

Heat the pan, fry each paratha until brown spots appear, flip and cook the the other side. Drizzle some oil while frying. Complete the rest of the dough.

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