Easy chocolate brownie recipe is literally easy to make with simple steps. You all going to love this gooey, chewy , chocolatey brownie of its texture and taste. I have used mini muffin tray to make this bite sized brownie bites, you can use square baking pan too. Lets start baking!!!

Prep Time: 15 mins

Cook Time: 20 - 30 mins

Yields: 24 mini brownie bites

 

INGREDIENTS

• All purpose flour - 1/2 Cup
• Cocoa powder - 3/4 Cup
• Sugar - 1 1/2 Cup
• Unsalted butter - 1/2 Cup + 2 Tablespoons
• Baking powder - 1 Teaspoon
• Eggs - 2
• Salt - 1/2 Tea spoon
• Vanilla extract - 1 Tea spoon
• Chocolate chips - 1/2 Cup
• Caramel syrup - 1/4 C (optional)
• Cashews/walnuts/Pecans - 1/4 Cup roughly chopped (optional)

Make it

• Pre heat oven to 350*C
• Take 8 inch square baking pan or mini muffin pans, grease it with vegetable oil and dust with cocoa powder just to coat the surface of the pan and keep aside
• Melt the given amount of butter but not too hot
• Take a large bowl, add melted butter, sugar with vanilla extract and mix well.
• Then add eggs one at a time to the above mixture and mix it well to evenly combined
• In a separate medium bowl, add all purposee flour, cocoa powder, salt and baking powdder, mix it with wire whisk.
• Sift/sieve the above flour mixture to the egg batter and mix to combine without lumps. Do not overmix. Brownie batter is ready
• Finally add the chocolate chips and chopped nuts and give a quick mix.
• Pour the brownie batter to the greased baking pan/mini muffin pan and place it in the oven
• Let it bake for 20 - 25 minutes (Mini muffin pan) or bake it for 25 - 30 minutes (square baking pan)
• Once done remove the baking pan from the oven and test with knife or tooth pick for doneness. Knife or tooth pick should comes out clean if baked well.
• Let it cool for 10 minutes over the kitchen counter.
• Once cooled, remove the brownie from pan carefully by running the knife along the sides of the baking pan. then invert the baking pan to release the brownie.Cut into bite sized pieces.
• Top it with caramel syrup/ fresh fruits/ nuts. Happy baking!!!

NOTES

• Do not open the oven door while baking, which might affect the oven temperature and results in uneven baking.
• Follow the correct measurements for better results.
• Ensure all the ingredients are at room temperature

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August 30, 2018

Its so refreshing to drink lemonade in sunny days....that too homemade flavor filled lemonade! Yes here I have made Lemonade from freshly squeezed lemons, rose petals and with the goodness of sabja seeds(Basil seeds). Usually I try to add sabja seeds in any of my cold drinks... or even simply with water because of its power packed nutrition.Some of the benefits of this seeds are weight loss, helpul in digestion, loaded with nutrients, anti-aging properties and many as I can list all the way! So do try this awesome rose infused lemonade with sabja seeds. Happy Summer!!!

Prep Time: 10 Minutes

Cook Time: 10 minutes

Yields: 2 Cups (concentrated syrup)

 

INGREDIENTS

• Water - 1 Cup (To cook)
• Sugar - 1 Cup
• Lemon juice - 1 Cup (freshly squeezed)
• Dried rose petals(edible) - 1 Tablespoon
• Sabja seeds (basil seeds/tukmaria seeds/falooda seeds) - 1 Teaspoon
• Rose extract - 1/2 Teaspoon
• Salt - A pinch
• Cold water - 4 Cups (To make juice)

MAKE IT

• Soak 1 Teaspoon of sabja seeds in 1/4 Cup of water for about 15 minutes for complete swelling of seeds..
• Take a small sauce pan, add 1 Cup of water and sugar, bring it to boil.
• Once it started boiling, add dried rose petals and simmer it for 5 - 8 minutes until the essence of rose was steeped into water.
• Once done switch off the heat, then add rose exttract and let it cool
• Once the prepared syrup is cooled, add freshly squeezed lemon juice, note here color of the syrup turns vibrant.
• Filter out the syrup to remove rose petals
• Now add soaked sabja seeds to the filtered syrup.Rose lemonade syrup is now ready.
• The above prepared syrup is concentrated, so dilute it to 1:2 (syrup to water) ratios. That is One part of syrup and two parts of water.
• I have about 2 cups of syrup and hence added 4 cups of water to make lemonade juice. Once diluted with water, color of juice becomes pale pink color.
• Store this lemonade in refrigerator. Serve chilled!!!

STEP BY STEP PREPARATION

Soak 1 Teaspoon of sabja seeds in 1/4 Cup of water for about 15 minutes.

 

Take a small sauce pan, add 1 Cup of water and sugar, bring it to boil.

 

Once it started boiling, add dried rose petals and simmer it for 5 - 8 minutes until the essence of rose was steeped into water.

 

Once done switch off the heat, then add rose exttract and let it cool

Once the prepared syrup is cooled, add freshly squeezed lemon juice, note here color of the syrup turns vibrant.

Filter out the syrup to remove rose petals

Now add soaked sabja seeds to the filtered syrup.Rose lemonade syrup is now ready.

The above prepared syrup is concentrated, so dilute it to 1:2 (syrup to water) ratios. That is One part of syrup and two parts of water. I have about 2 cups of syrup and hence added 4 cups of water to make lemonade juice. Once diluted with water, color of juice becomes pale pink color. Here is the diluted rose lemonade

NOTES

• Can store this lemonade either as syrup or diluted
• Can add mint leaves or other herbs too.

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August 22, 2018

Everyone loves cookies.... that too mug cake made of cookies, definitely a big hit! This fusion of cookies and cake in a single serve mug, a lovely treat for sweet craving occasion, try this oreo cookies and cream single serve mug cake. Recipe given for both stove top method and microwave method. Happy baking!!!

Prep Time: 2 mins

Cook Time: 2 minutes 20 seconds(microwave), 20 minutes(pressure cooker)

Yields: 1 serving

Ingredients

• Oreo cookies – 10 (crushed coarsely)
• Milk – ½ cup
• Baking powder - 1/2 Tea spoon
• Sugar - 1 Table spoon

Make It

Microwave method

• Take microwave safe mug, around 2 cup capacity
• Add all dry ingredients into the mug, give it a rough mix with fork
• Add wet ingredients & mix until well combined without lumps.
• Now place mug into the microwave oven & microwave for 2 minutes 20 seconds
• Once done, take out the mug & insert a tooth pick at the center of the cake. If the cake is baked well, the tooth pick should come out clean
• If it is not done, bake for another 10 seconds, repeat this step until the cake is baked well
• Serve with whipped fresh cream/ sprinkle of powdered sugar/ fresh fruits of your choice.

Stove top method

• Take a pressure cooker, remove the gasket & whistle from the pressure cooker. Place one cup of salt at the bottom of the pressure cooker.
• Place a stand at the bottom of the pressure cooker & close the lid (without gasket & whistle)
• Preheat the empty pressure cooker at medium heat for 10 minutes
• Meanwhile take a mug or small bowl of around 2 cup cpacity
• Add all dry ingredients into the mug, give it a rough mix with fork
• Add wet ingredients & mix until well combined without lumps
• Once the pressure cooker is preheated, open the lid & place the mug with cake mix at the center of the stand, close the lid & bake for 20 minutes at medium heat
• After 20 minutes, cake would be risen to the rim of the mug/bowl. Insert a tooth pick at the center of the cake. If the cake is baked well, the tooth pick should come out clean
• If it is not done, bake for another 5 minutes, repeat this step until the cake is baked well
• Serve with whipped fresh cream/ sprinkle of powdered sugar/ fresh fruits of your choice.

Notes

• Almond/coconut milk can be used as vegan substitue inplace of cows milk

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August 17, 2018

Prep Time: 2 mins

Cook Time: 2 mins

Yields: Single serving

 

Ingredients

Mango – 1 Cup

Banana – 1 Large

Honey – 1 Tablespoon

Yogurt/curd – 2 Tablespoon

Orange juice/ water – ¼ Cup (optional)

Make it

Add the above ingredients in a blender and blend to a fine smoothie

Pour the smoothie in a bowl

Top with fresh seasonal fruits, granola, dry fruits & chia seeds

Enjoy!

 

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August 17, 2018

Potato paal curry is a traditional south Indian recipe. This is very tasty & delicious side dish made of baby potatoes, fresh green peas and almost minimum masala ingredient, which can be served with hot rice, naan or roti. unlike other gravies this is somewhat thicker in consistency, which makes this dish stands out with its unique rich and creaminess.

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yields: 2 to 3 Servings

 

INGREDIENTS

• Baby potatoes - 250 Grams
• Green peas - 1/2 Cup
• Onion - 1 Cup (chopped)
• Coriander powder - 1/2 Tea spoon
• Coriander leaves - To granish

To Grind

• Coconut grated - 1/2 Cup
• Cashew nut - 5 Soaked
• Geen chilli - 3

To Temper

• Cinnamon - 1
• Cloves - 3
• Cardamon - 2 Slited
• Fennel seeds - 1/2 Table spoon
• Curry leaves - 1 Sprig
• Garlic - 3 pods (Chopped)

MAKE IT

• Pressure cook the baby potatoes with 1/4 cup of water for 3 whistles. Once done peel off the skins and keep aside.
• In a blender, add grated coconut, cashew nut, fennel seeds, green chilly with required amount of water & blend it to thick paste.
• Heat a pan add cinnamon, cloves, cardamom, fennel seeds one by one, then add curry leaves and chopped garlic pods. Saute until it turns light brown
• Add onion, cook for 2 minutes, until onion turns soft & light brown.
• Now add coriander powder, salt and ground coconut paste, 1/4 cup of water(to avoid burning at the bottom) & cook it well till the raw smell goes off. Do not add more water, as this curry should remain thick.
• Now add cooked potatoes, green peas & cook for few more minutes until the green peas are cooked which will be done in few minutes.
• Finally add 1/4 cup of boiled milk to the gravy and give it good mix
• Switch off the heat, garnish with coriander leaves & serve hot.

STEP BY STEP PREPARATION

Pressure cook the baby potatoes with 1/4 cup of water for 3 whistles. Once done peel off the skins and keep aside.

In a blender, add grated coconut, cashew nut, fennel seeds, green chilly with required amount of water & blend it to thick paste.

Heat a pan add cinnamon, cloves, cardamom, fennel seeds one by one, then add curry leaves and chopped garlic pods. Saute until it turns light brown.

 

Add onion, cook for 2 minutes, until onion turns soft & light brown.

Now add coriander powder, salt and ground coconut paste, 1/4 cup of water(to avoid burning at the bottom) & cook it well till the raw smell goes off. Do not add more water, as this curry should remain thick.

Now add cooked potatoes, green peas & cook for few more minutes until the green peas are cooked which will be done in few minutes.

Finally add 1/4 cup of boiled milk to the gravy and give it a good mix. Switch off the heat, garnish with coriander leaves & serve hot.

NOTES

• Dried peas can be used instead of green peas. If you are using dried peas, soak 1/4 cup of dried peas over night in water & pressure cook it with 1/2 cup of water for 3 to 4 whistles.

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August 06, 2018

Semiya ice or vermicelli popsicle which is a popular in south india. This is a must try summer treat which every kids would love. Hope you all will like this.

Prep Time: 20 Minutes

Freezing Time: 8 Hours

Yields: 6 Numbers

 

INGREDIENTS

• Roasted vermicelli(semiya) - 1/4 Cup
• Grapes - 1/4 Cup(Washed and drained)
• Water melon - 1/4 Cup(Washed and diced)
• Sugar - 6 Table spoon
• Salt - A pinch

MAKE IT

• Boil 2 cups of water in a small pan, then add 1/4 quarter cup of roasted vermicilli(semiya), cook until it is done
• Once vermicillli(semiya) is cooked, drain out the water using strainer and let it cool
• In a blender/mixer, add 1/4 cup of cleaned grapes, 3 table spoon of sugar, a pinch of salt, 1/4 cup of water & blend it. Once blended, filter out the thin juice
• Repeat the above step for water melon
• Add the cooked vermicilli to grape or water melon juice of your choice
• Take the popsicle mould and pour the vermicelli added juice at the bottom layer & freeze it for 30 minutes
• After 30 minutes, insert the popsicle stick(wooden stick) to the half frozen popsicle, return the popsicle mould to the freezer & let it freeze for further 1 hour
• After an hour, pour the plain water melon juice over the previous one, then let it freeze for over night

STEP BY STEP PREPARATION

Boil 2 cups of water in a small pan, then add 1/4 quarter cup of roasted vermicilli(semiya), cook until it is done

 

In a blender/mixer, add 1/4 cup of cleaned grapes, 3 table spoon of sugar, a pinch of salt, 1/4 cup of water & blend it. Once blended, filter out the thin juice. Repeat the same for water melon juice preparation

 

Add the cooked vermicelli to grape or water melon juice of your choice. Take the popsicle mould and pour the vermicelli added juice at the bottom layer & freeze it for 30 minutes

 

After 30 minutes, insert the popsicle stick(wooden stick) to the half frozen popsicle, return the popsicle mould to the freezer & let it freeze for further 1 hour

After an hour, pour the plain water melon juice over the previous one, then let it freeze for over night

NOTES

• If popsicle mould is not avilable, small cups can be used instead
• Run the tap water over mould to safely take out the popsicle

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July 18, 2018

Coriander/cilantro pesto sauce from my kitchen. Usually classic and traditional pesto was made of basil leaves, pine nuts and olive oil combination. So I was searching around long time for the pesto recipe that can be made with ingredients from Indian kitchen. Here comes the coriander/cilantro pesto sauce made with available ingredients from my kitchen.

Prep Time: 5 minutes

Yields: 1 Cup

 

INGREDIENTS

• Coriander/cilantro leaves- 2 bunches, around 4 cups packed (washed & drained)
• Pistachios - 1/4 Cup
• Garlic - 3 pods
• Olive oil - 1/2 Cup
• Salt - As per taste
• Pepper - 1/2 Teaspoon
• Lemon juice - 2 Tablespoon
• Parmesan cheese - 2 Tablespoon grated(optional)

Make it

• Place all the ingredients except Parmesan cheese in a blender or mixer grinder
• Grind to the desired consistency by adding more olive oil if required
• Scrape at the sides of the blender for even grinding
• Finally add Parmesan cheese and pulse it to combine
• Once done, use it straight away or store in an air tight container & refrigerate up to a month.

Usage of pesto

• Pasta/spaghetti sauce
• Pizza sauce (Just a change for usual tomato sauce!)
• Mix with rice
• Sandwich spread
• Marinade for chicken/vegetables
• salad dressing

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July 12, 2018

Crepe is a thin pancake, made of flour, sugar, milk and eggs. These crepes have plenty of variations with salted caramel, fruit jam, melted dark chocolate, sugar, honey. It can be filled up in number of ways, but its original recipe remains the paper-thin dish it has ever been and made of whole wheat flour. Here I have filled it with whipped fresh cream and strawberry sauce.These crepes are easy to make and fun to serve.Overall I personally feel its a cousin to our wheat dosai with some alterations.

Prep Time: 5 minutes

Yields: 10 - 12 crepes

 

INGREDIENTS

• Whole wheat flour - 1 Cup
• Milk - 1 Cup
• Water - 1/2 Cup
• Eggs - 2 Large
• Honey -3 Table spoon
• Salt - A pinch
• Vanilla extract - 1 Teaspoon
• Melted butter - 2 Tablespoon

INSTRUCTIONS

• Take a large bowl, add 2 eggs, melted butter, honey, milk, water and vanilla extract. Mix it with a wire whisk until well combined
• Add whole wheat flour and salt to the egg mixture and mix well to thin consistency
• Heat a griddle pan/dosai pan, once heated add a quarter cup of crepe mixture and rotate the pan to spread it out to thin crepe
• Cook for about 1 minute until edges are brown and the surface looks cooked. Then flip the crepe to cook other side for about 20 seconds
• Once done, serve it right away with whipped fresh cream/Jam/honey
• If you want to save for later, store the crepes in airtight container and refrigerate. Reheat when you need it.

STEP BY STEP PREPARATION

Take a large bowl, add 2 eggs, melted butter, honey, milk, water and vanilla extract. Mix it with a wire whisk until well combined

 

Add whole wheat flour and salt to the egg mixture and mix well to thin consistency

 

Heat a griddle pan/dosai pan, once heated add a quarter cup of crepe mixture and rotate the pan to spread it out to thin crepe

Cook for about 1 minute until edges are brown and the surface looks cooked. Then flip the crepe to cook other side for about 20 seconds. Once done, serve it right away with whipped fresh cream/Jam/honey. ENJOY!!!

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July 03, 2018

Prep Time: 5 mins

Cook Time: 2 mins

Yields: Single Serving

 

Ingredients

Raspberry – ½ Cup (washed and pat dry)

Honey – 1 Tablespoon

Water – 1 Cup

Make it

“Blend everything in a blender, if required strain it and serve chilled”

 

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June 29, 2018

 

A yummy single serving apple crumble which can be easily prepared with things around the kitchen. This recipe can be baked either by microwave oven or by stove top method.

Prep Time: 1 mins

Cook Time: 2 mins(microwave), 20 minutes(pressure cooker)

Yields: 1 serving

Ingredients

For apple base

• Apple – 3/4 Cups (Diced to 1/2 inch cubes)
• Sugar - 1 Tea spoon
• Cinnamon powder - 3/4 Tea spoon

For crumble topping

• Melted butter – 1 Table spoon
• All purpose flour - 3 Table spoon
• Baking powder - 1/4 Tea spoon
• Sugar - 1/2 Table spoon
• Baking powder - 1/8 Tea spoon
• Oats - 1 Table spoon
• Cinnamon powder - 1/8 Tea spoon
• Cashews - 5 crushed

Make It

In a small bowl mix apple, sugar, cinnamon powder $ keep it aside

 

In a small bow, add all ingrdients given under crumble topping & mix it well to crumble texture

 

Take a ceramic mug of 2 cup capacity, add-in apple mix. On top of it add the prepared crumble topping. Now the apple crumble mix is ready for baking.

 

Microwave method

• Assemble the apple crumble mix as shown above in a microwave saf mug
• Microwave it for about 2 minutes
• Let it rest for 1 minute and serve with ice cream

Stove top method

• Take a pressure cooker, remove the gasket & whistle from the pressure cooker
• Place one cup of salt at the bottom of the pressure cooker and place a stand on top of it then close the lid (without gasket & whistle)
• Preheat the empty pressure cooker at medium heat for 10 minutes
• Meanwhile prepare the apple crumble mix and assemble in a mug or small bowl of around 2 cup cpacity
• Once the pressure cooker is preheated, open the lid & place the mug with apple crumbe mix at the center of the stand, close the lid & bake for 20 minutes at medium heat
• After 20 minutes, take it out and let it rest for 5 minutes then serve with ice cream

 

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June 29, 2018

I love cakes but my family members are not good fan of it! So I usually go with single serving mug cakes, which can be made in a jiffy and with distinct flavors every time. This recipe can be baked either by microwave oven or by stove top method.

Prep Time: 1 mins

Cook Time: 2 mins(microwave), 20 minutes(pressure cooker)

Yields: 1 serving

Ingredients

• All purpose flour – 4 Table spoon
• Coco powder - 3/4 Table spoon
• Baking powder - 1/4 Tea spoon
• Sugar - 2 Table spoon
• Salt - 1/8 Tea spoon
• Milk - 4 Table spoon
• Coconut/Vegetable oil - 5 Tea spoon
• Venilla extract - 1/2 Tea spoon
• Cherry's - 2 (chopped roughly)

Make It

Microwave method

• Take microwave safe mug, around 2 cup capacity
• Add all dry ingredients into the mug, give it a rough mix with fork
• Add wet ingredients & mix until well combined without lumps.
• Add chopped cherry's and give it a final mix. Make sure the mix is about 3/4 of the mug not more than that
• Now place mug into the microwave oven & microwave for 1 minutes 30 seconds
• Once done, take out the mug & insert a tooth pick at the center of the cake. If the cake is baked well, the tooth pick should come out clean
• If it is not done, bake for another 10 seconds, repeat this step until the cake is baked well

Stove top method

• Take a pressure cooker, remove the gasket & whistle from the pressure cooker. Place one cup of salt at the bottom of the pressure cooker.
• Place a stand at the bottom of the pressure cooker & close the lid (without gasket & whistle)
• Preheat the empty pressure cooker at medium heat for 10 minutes
• Meanwhile take a mug or small bowl of around 2 cup cpacity
• Add all dry ingredients into the mug, give it a rough mix with fork
• Add wet ingredients & mix until well combined without lumps
• Add chopped cherry's and give it a final mix. Make sure the mix is about 3/4 of the mug/bowl not more than that
• Once the pressure cooker is preheated, open the lid & place the mug with cake mix at the center of the stand, close the lid & bake for 20 minutes at medium heat
• After 20 minutes, cake would be risen to the rim of the mug/bowl. Insert a tooth pick at the center of the cake. If the cake is baked well, the tooth pick should come out clean
• If it is not done, bake for another 5 minutes, repeat this step until the cake is baked well

Notes

• Whole wheat flour can be used instead of all purpose flour
• Almond/coconut milk can be used as vegan substitue inplace of cows milk

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June 28, 2018

Prep Time: 2 mins

Cook Time: 10 mins

Yields: 3 servings

 

Ingredients

Culinary lavender – 1 Tablespoon

Honey – 2 Tablespoon

Water – 3 Cups

Lemon – ½

Purple food coloring – 1 drop (optional)

Make it

Boil water along with culinary lavender and honey for 3 minutes and remove from heat

Let it cool and add squeezed lemon juice from half of the lemon

Strain and store it in the refrigerator, serve chilled.

Can add food coloring optionally

 

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June 28, 2018

Prep Time: 10 mins

Cook Time: 15 mins

Yields: 3 servings

 

Ingredients

Shrimp/Prawns – 400 gm

Green chilly - 2 chopped

Ginger garlic paste – 1 Tablespoon

Turmeric powder - 1/4 Teaspoon (finely chopped)

Chilly powder - 1 Teaspoon (finely chopped)

Pepper powder - 1/2 Teaspoon (finely chopped)

Curry leaves - 1 Sprig

Coriander powder - 1/2 Teaspoon

Salt - As required

Lemon juice – 1 Teaspoon

Coconut oil - 1 Tablespoon

Make It

Wash and drain deveined shrimp/ prawns

In a medium bowl, add cleaned shrimp/ prawns along with ginger garlic paste, turmeric powder, chili powder, coriander powder, lemon juice and salt, mix well and let it marinate for few minutes

Heat coconut oil in a shallow frying pan, add green chilly and curry leaves, let it saute for a minute.

Add marinated shrimp/ prawns to the pan and cook without adding water, shrimp itself leaves water and cook until all the water evaporates. Finally add pepper powdder and giv it a mix and switch off the heat.

Do not cook shrimp more than 10 - 15 minutes, it will turn rubbery on overcooking.

 

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June 19, 2018

Prep Time: 10 mins

Yields: Single serving

 

Ingredients

Bread slices – 2

Boiled egg – 2 (peeled & sliced)

Ripe Avocado – 1

Onion – 2 Tablespoons (finely chopped)

Tomato – 2 Tablespoons (finely chopped)

Green chili – 1 (finely chopped)

Lemon juice – 1 Teaspoon

Salt & Pepper – As required

Make it

In a small bowl, scoop avocado and add onions, tomatoes, chilly, lemon juice, salt & pepper

Mash & mix thoroughly

Toast two slices of bread and keep boiled & sliced eggs ready

Spread the avocado mix over bread toast and stack the egg slices over it

Avocado toast ready! Best for breakfast!

 

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June 13, 2018

Prep Time: 5 mins

Cook Time: 2 mins

Yields: 2 Cups

 

Ingredients

Raw mango - 1 Medium sized (2 Cups) (diced to 1/2 inch thickness)

Chilly powder - 1 1/2 Tea spoon

Salt – 1 Teaspoon

 

Tempering

Oil - 2 Teaspoon

Mustard seeds - 1/2 Teaspoon

Urad dal - 1/2 Teaspoon

Asafoetida/Hing - A pinch

Instructions

In a medium bowl, add washed and diced raw mango

Add chilli powder and salt, give it a rough mix

Heat oil in a small pan, add mustard seeds and let it splutter, add urad dal and asafoetida, once urad dal turns golden brown swtich off the heat

Add tempering to the spiced mango, mix it well

Store it an airtight container and refrigerate. This remains good for a week, ENJOY!!!

 

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June 13, 2018