Saturday, January 30, 2016

Hot Chocolate Sizzling brownies| Sizzling Chocolate Brownies with ice cream| Sizzling Brownie is a super tasty rich chocolaty dessert. My husband likes Chocolate recipes a lot, the hot and cool combination especially with lots of chocolate and nuts gives perfect texture to the dessert. Actually i have prepared this dessert for Christmas and kept to post it on Valentines day. Only the procedure is lengthy but it is easy to make than an iced cake which requires skill.

Perfect for the parties as the brownies and the sauce could be prepared earlier and and heated up before serving. Sizzler pan is optional, those who do not possess a sizzler pan could microwave the brownie to heat it up and keep the ice cream on top and pour the hot chocolate sauce over it.

Sizzling Brownies recipe

INGREDIENTS:
All purpose flour| Maida| Self raising flour- 1 cup
Cocoa powder- 1/2 cup
Dark chocolate (or) chocolate chips- 1 cup
Butter- 100 grams(1/2 cup)
Eggs-2
Sugar, powdered- 1 cup (add 1/4 cup more for extra sweetness)
Vanilla essence- 1 teaspoon
Salt- pinch
Nuts- 1/2 cup (i used cashew nuts)
* Baking powder- 1/2 teaspoon

Chocolate sauce:
Dark chocolate bar/ chips- 1 cup
Whipping cream| cooking cream- 1 cup

Vanilla or Chocolate ice cream- 1 scoop/ piece
Cherries/ nuts - to garnish
* Do not add baking powder if you use self raising flour

Sizzling Brownie with ice cream recipe

Chocolate Brownie with ice cream recipe

PROCEDURE:
  • Sieve together all purpose flour, cocoa powder and salt(baking powder if you use APF) to uniformly mix well. Add the chopped nuts and mix well and set aside.
  • Cut the butter and dark chocolate in to pieces. In a double boiler or microwave melt them together till it melts and form a chocolate sauce form; allow to cool slightly.
  • In a separate bowl beat the eggs till frothy and then add the powdered sugar and beat well till combined and again the mixture becomes pale and slightly frothy. 
  • Now add the vanilla extract, cooled chocolate butter mixture and mix well in low speed.
  • Now add the dry ingredients 1/2 cup at a time and mix well till combined.
  • I have added 1/4 cup of boiling hot water to loosen the batter. If your batter is at thick but pouring consistency no need to add water.
  • If you want to make it more rich you could add some chocolate chips too on to the batter.
  • Preheat the oven to 180 degrees for 10 minute and then bake the brownies for 30-40 minutes till a skewer inserted comes out clean.
  • It forms a papery thin layer on top of the brownies which breaks when you cut the brownies.
  • Allow to cool and cut the brownies.
  • In a pan add the chocolate and cream and allow to cook in low flame to melt the chocolate and bring it to boil. Once the mixture starts to boil switch off the flame and set aside. (warm it up whenever required) You could microwave them too.
  • Heat a sizzler pan for 10 -15 minutes and carefully transfer on to the wooden base.
  • Keep a piece of brownie and keep a scoop of vanilla or chocolate ice cream.
  • Serve to the guest and pour the chocolate sauce over the ice cream. Now sprinkle with nuts or cherries if you like.
  • Note: Add 1/2 a cup more chopped chocolate or chococlate chips on to the batter for more rich ness.
  • Adding hot water is optional if the batter seems dry add hot water to loosen it.
  • If the chocolate sauce seems so thick while reheating add some milk and boil again. It is not necessary the chocolate sauce should be hot. But It should be in liquid form to pour on top.
Chocolate Brownie with ice cream recipe

Chocolate Brownie recipe


Wednesday, January 20, 2016

Puli Aval Upma| Tarmarind poha is a variation to the poha upma which is a quick breakfast fix, that could be made in a jiffy. Poha always comes handy for breakfast as it soaks up within seconds. I have already shared a variation of Lemon poha earlier in blog, I have also shared a sweet using poha i.e. aval ladoo and also a snack item Poha chivda. Winter season always puts me in a sleepy mood especially in the mornings and I really hate to wake up. These days simple quick recipes comes handy. Tamarind with the spices gives warmth and provides a feelgood factor in the mornings. I have prepared this recipe at the time of Vinayaka chaturthi but could not post the recipe. I again prepared this dish recently and thought it was the right time to post the recipe.



INGREDIENTS:
Beaten rice| Avl| Poha, thick type- 1 cup
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Jeera- 1/2 teaspoon
Chana dal-1 teaspoon
Urad dal- 1 teaspoon
Peanuts- 2 tablespoons
Dry red chillies, broken -3
Hing| Asafetida- big pinch
Onion, chopped- 1/2 large
Green chilli-1
Garlic, cut into two- 2 big clove(optional)
Curry leaves- 2 strands
Tamarind- small gooseberry size(soaked in 1/2 cup water)
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1/2 teaspoon
Coriander powder- 1 teaspoon
Salt-to taste


PROCEDURE:
  • Soak the poha by sprinkling enough water to wet the poha and allow it to soften
  •  for about 5-10 minutes. 
  • Soak the tamarind in 1/2 cup of water and extract the juice. Now add the turmeric powder, chilli powder, coriander powder and salt with this and mix well and set aside. 
  • Heat oil in a pan and add mustard seeds, jeera. Once the mustard seeds splutters add the chana dal, urad dal and peanuts. Allow the dal to become golden and the peanuts gets roasted. Now add the broken dry red chillies and reduce the flame; add the hing.
  • Now add the chopped onion, green chillies, garlic and curry leaves; cook in that oil till the onion turns translucent.
  • Now add the tamarind juice with all the masala; allow to cook till the raw flavour of the tamarind leaves and the water content almost evaporates  like a thick gravy.
  • Add the soaked poha and mix well. Check for salt and add if required.
Tamarind poha recipe

Tuesday, January 19, 2016

Nellikai Rasam| Gooseberry Rasam| Amla Rasam| Usirikai Saaru is a healthy variation to the regular rasam. It is tasty and adds lots of nutrients such as iron, vitamin -C to our body. In rasam the nutrients from the vegetables wont get lost as there is no overcooking process involved. We just boil the rasam so all the nutrients get retained inside the rasam.
About this recipe i had some leftover gooseberries after preparing the gooseberry rice recipe. So i wanted to try some thing new using that. As a result of my innovation here comes the yummy recipe.
I have shared many rasam recipes earlier in blog. Pineapple RasamRaw Mango RasamLemon rasamInstant Lemon rasamInstant rasamVepam poo Rasam and Kollu Rasam. All these rasam recipes goes well with hot steamed rice with any dry vegetable kootu or poriyal or thoran.

Nellikai Rasam recipe

 INGREDIENTS:
Toor Dal - 1/4 cup
Turmeric Powder -1/2 tsp
Oil- 3 teaspoon
Mustard seeds- 1/2 teaspoon
Curry leaves- 2 strands
Asafoetida Powder -1/4 tsp
Salt- to taste
Coriander leaves - few

To grind:
Nellikai |Amla -3-5, large
Green Chillies - 3
Coriander leaves - few
Garlic- 3 medium cloves
Ginger - small piece(optional)
Dry red chillies-2-3
Coriander seeds- 2 teaspoon
Cumin Seeds -1 teaspoon

Gooseberry rasam recipe

PROCEDURE:
  • Pressure cook the dal with turmeric powder for 3 whistles and mash well; set aside.
  • Grind together the gooseberry, green chillies, coriander leaves, garlic,ginger,dry red chillies, coriander seeds and cumin seeds as a coarse paste.
  • Heat oil in a pan and splutter mustard seeds and add the curry leaves and add the ground paste and asafetida powder and saute for fifteen seconds.
  • Add the cooked mashed dal with 4-5 cups of water and salt to dilute the rasam to the desired consistency.
  • Cook the rasam in low flame till frothy layer appears on top.
  • Sprinkle more coriander leaves and switch off the gas.
  • Refer other Gooseberry recipes: Amla rice, Amla pachadi.

Amla rasam recipe


Sunday, January 17, 2016

Nellikai Sadam| Gooseberry rice preparation and also taste is similar to lemon rice. It is an easy to prepare rice variety for lunch box or with left over rice. Quick to make tasty rice dish which could be whipped up in minutes. Tasty healthy and also a flavourful rice variety. Gooseberry is rich in iron content. Some kids donot like to eat gooseberry at their early stages of growth. By making this rice at home you could feed them the goodness of gooseberry.

Nellikai Sadam recipe

INGREDIENTS:
Rice- 1 cup
Gooseberry, grated- 1/2 cup(big, 5 nos)
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Chana dal- 1 teaspoon
Urad dal- 1 teaspoon
Peanuts- 1/4 cup
Green chillies, cut- 2-3
Ginger, finely chopped- 1/2 teaspoon
Curry leaves- 2 strands
Turmeric powder- 1/2 teaspoon
Salt- to taste
Gooseberry Rice recipe

PROCEDURE:

  • Cook the rice and set aside. You could use ponni, basmathi or any rice used for lunch.
  • Grate the gooseberry in a carrot grater and discard the seeds.
  • Heat oil in a pan and add mustard seeds, chana dal, urad dal and peanuts. Cook till the mustard seeds crackle 
    .
  • Now add the green chillies, ginger and curry leaves and cook till the curry leaves turns crispy. 
  • Add the grated gooseberry and saute for a minute.
  • Add the turmeric powder and fry for a second in oil and immediately add the cooked rice with some salt.
  • Allow to cook till the rice heated up well. Switch off the gas and serve with potato roast or papat.
Amla Rice recipe

Wednesday, January 13, 2016

Strawberry Recipe Collection: Click on the photo for the recipe with step-wise picture instructions...

Cakes and desserts:

Strawberry Mousse Cake
Strawberry Cheese Cake
Strawberry Pan cakes
Strawberry Sheet cake
Doll Cake
Strawberry pannacotta
Strawberry Phirni
Strawberry Shrikhand
Strawberry Parfait
Strawberry Yogurt
Strawberry Ice cream
Strawberry Sorbet
Strawberry Jam

Beverages:

Strawberry Syrup
Strawberry Milkshake
Strawberry Smoothie
Strawberry Lassi
Strawberry Lemonade
Strawberry Orangeade
Strawberry Sharbat
Strawberry Falooda
Strawberry Pomegranate Mocktail
Strawberry Iced Tea
Strawberry Mojito| Mocktail

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