1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside.
Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
Take the beans, both Surti Papdi and valor Papdi. String and pod in a bowl. Approximately take 100 grams and then rinse it properly. Keep it aside for some time. After some time, peel off their skin and slit chop them.
Take 8 to 10 medium sized brinjal (Eggplant) in a bowl of water and rinse them properly. Remove the upper portion of brinjal but do not chop or split them apart.
Now take other veggies like potato, sweet potato, and yam in another bowl. Properly rinse them and chop them and keep aside.
Now, peel off the skin of washed 4-5 bananas and chop them into small cubes.
Crush the ginger with the mortal pestle and grate the garlic.
Mix finely chopped fenugreek and besan (Gram flour) in mixing bowl. Take 100 grams of fenugreek and half cup besan, add water to the mixture. Approximately take 1 tbsp red chili powder and grated coconut to the mixture.
Slight mix a pinch of baking soda in the mixture and other powders like cumin and coriander. You may add sugar and lemon for the taste, but that is optional.
Keep adding oil and make a stiff dough. Add salt as per taste.
Once the dough is done, rest it for some time approximately 10-15 minutes.
Take the dough, apply oil in palms and start making dumplings of oval shape.
In the frying pan, take the oil and fry the dumplings.
Prepare a paste from Masala Powders like chili, coriander, garlic, and ginger.
Take the coconut and grate it. In another bowl, wash the coriander leaves and keep it.
Crush to a paste, the mixture of ginger, garlic and green chilies. With this crushed pastes add sesame seeds and the red chili powder, coriander powder, cumin powder. Also, crush some peanuts and cashew nuts for enriching the taste. Mix it properly.
To finalize the taste, sprinkle the lemon juice, sugar, and salt as required.
Apply the amount of Oil as we have to marinate the vegetables with the paste. Bring the brinjal, bananas and potatoes. Slit these veggies and stuff them with the paste. This process is called as Marination.
Let it rest for 30 minutes
Take the pressure cooker, heat the sesame oil. After the oil is heated, add carom, ½ tsp. of asafoetida and cumin seeds, stir till the color change.
Add the peas to the heated oil and stir well again for some time but peas should not be burned.
Add the vegetables to it. First, make a layer of yam, then banana and lastly sweet potato.
Stir well till the veggies and the masala mix with each other properly. Add the 1 cup water in increment as needed.
Place the Gatta we made in the last layer
Cover the cooker and let it cook.
After a while, check the mixture and add Papdi.
Once it is cooked, add turmeric, flour, ajwain and salt.
Now again let it cook till the Yam is perfectly made.
Add coriander leaves and some lemon juice to raise the taste buds
Flax seeds are one of the richest sources of omega-3 fatty acids, which are essential to build immunity, manage cholesterol and prevent heart disease. They can be tricky to add to your diet, so here is a simple and healthy flax seed raitarecipe.
• 1 cup thickly grated bottle gourd (doodhi/lauki)
• 1 cup fresh yoghurt, beaten
• 1/2 cup finely chopped mint (pudina) leaves
• 1/4 tsp cumin (jeera) seeds, roasted
• 1/4 tsp black salt (sanchal)
• 1/2 tsp sugar
• 1½ tbsp flax seeds
• Salt to taste
• Roast the flax seeds and blend them in a mixer.
• Combine the bottle gourd with 1/4 cup of water in a deep pan and mix well. Cover and cook on a medium flame for about five minutes or till all the water evaporates. Keep aside to cool.
• Combine all the ingredients, including the cooked bottle gourd in a deep
bowl and mix well.
• Refrigerate for at least an hour.
• Serve chilled.
Christmas celebration is incomplete without its delicacy and one can’t miss the most loved and preferred Red Velvet flavour and tinge of Chocolate. And what it would feel like if these both are combined together. HEAVEN!!!! Isn’t it?
So, get ready to dip into flavour of Red Velvet with some chocolate chips
Red Velvet Cake Flour – 2 cups
Egg – 1
Butter – 2 tbsp
Oil – 2 tbsp
White (or Dark) Chocolate Chips – 1.5 cups
Add all the above ingredients except chocolate chips in a bowl and combine it using our Kraft hand blender or you could just crush it with hands.
Now mix the chocolate chips in this mixture.
Make small balls out of the dough and flatten them slightly in shape of cookie
Now place these cookies on greased cookie sheet (slightly) or any baking pan.
Leave 1 ” space between the cookies to give them enough space to expand.
Bake in a 375 degree F (or 200 degree C) oven for 10 minutes and you could see that the chocolate chips were slightly golden brown in color.
Note: Add chocolate chips on top as soon as you have taken the cookies out from the oven(instead of adding them before baking) as they will be little soft to hold the chocolate chips. The little heat inside the cookies will melt these chips slightly making it delicious and retaining its bright white color.
The cookies can be made in no time and is perfect to make for unexpected guests if you have the cake mix on hand.
Christmas and Cakes go hand in hand, this Spiced Canberry coffee cake would add sweetness to your Christmas celebration.
¾ c. unsalted butter
3 c. all-purpose flour
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. kosher salt
1½ c. granulated sugar
3 large eggs
1½ c. lowfat buttermilk
2 tsp. grated orange zest
2 c. Spiced Cranberries or store-bought cranberry sauce
1 c. roughly chopped walnuts
1¼ c. confectioners’ sugar
3 tbsp. milk
Heat oven to 350 degrees F. Coat a 9- by 13-inch baking dish with butter and lightly dust with flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, then the buttermilk and orange zest. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
Spread half the batter into the prepared baking dish. Dollop 1 cup cranberry sauce over the top, then gently spread, swirling it into the batter. Top with the remaining batter, then dollop with the remaining cranberry sauce.
Sprinkle the walnuts over the top and bake until the cake is golden brown and a pick inserted into the center comes out clean, 45 to 50 minutes. Let cool for 5 minutes.
While the cake cools, make the icing: In a small bowl, whisk together the confectioners’ sugar and milk until smooth. Drizzle the icing over the warm cake, then let cool completely before serving.
Serve guests a piece of seasonal coffee cake and a steaming hot cup of coffee on Christmas morning
Shankarpali is a famous Maharashtrian sweet made during Diwali.
500 gms maida (refined flour)
250 gms rava (semolina)
½ cup milk
1 cup dalda / ghee / oil (I have used dalda vegetable fat)
300 gms pithi sakar (powdered sugar)
a pinch of salt
200 ml oil (around 3 cups) for deep frying
Take a small Pan heat the Dalda/ ghee and keep aside. Alternatively you could microwave it.
Now sift flour, then add semolina, powdered sugar and salt. Put warm dalda / ghee. Rub the dalda with the flour through your finger. It should appear like bread crumbs.
Time to add milk. Start kneading to form a soft and smooth dough.
Keep kneading the dough for about 15 to 20 mins with pressure.You can utilize your stamina to burn extra calories while kneading the dough
Keep the dough aside covered with a damp cotton cloth for about 10 to 15 mins. Its time now to make big balls out of the dough and roll them with the chapati roller.
Roll them into round shape similar to a roti but keep the width about ½ inch. Take a knife and cut them into square shape.
Now make vertical and horizontal lines each measuring more than a inch square. Alternatively you could cut them into diamond shape.
Heat oil in a kadhai once the oil is hot add the shankarpali to it ensuring gas is on low flame. Once the shankarpali are nice golden brown remove them. Repeat the same procedure with the remaining of the dough.
Serve yummy Shankarpali on a platter with other Diwali sweets to your loved ones. Store them into an airtight container. This should last for about 10 days.