Thursday, December 23, 2010

Chocolate Brownies

Guys!!! I am baking a cake for the first time. That too taking it to my uncle's place for christmas. All excited and nervous about the baking. I remember being an assistant of my elder sister who is a professional in baking cakes. But that was a long time ago. My mom was telling me to bake a fruit cake for Christmas but when I decided to bake a cake it was too late to soak the fruits in rum. Then finally decided to bake chocolate brownies. You can take a brownie to the next level by adding a layer of frosting. And that is what I did with these Chocolate Brownies. I started with a brownie that has a deep chocolate flavor and a dense fudge-like texture and top it with a smooth and glossy Ganache frosting. I am looking forward to taste it. These choclate rich brownies are delicious at room temperature, refrigerated, or even frozen — our favorite way! You can make and ice the brownies up to two weeks in advance, and keep them frozen. It is definitely going to be our treat on Christmas day as we are eagerly waiting for an end to the lent. 25 days of no sweets and chocolates are making myself and hubby craving for some. The stage was all set and so was I !! So take your seat folks, buckle up and enjoy the ride. The show is going to begin.

Recipe Source:


Chocolate Brownies:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, cut into pieces
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt

Chocolate Ganache:

3 ounces (90 grams) semi sweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1 tablespoon (14 grams) unsalted butter


Chocolate Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. 

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt. Pour into a buttered pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let it cool.

Chocolate Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk or spoon until smooth. Let cool to room temperature and then spread the ganache over the brownies. I like to store these brownies in the refrigerator. They can also be frozen.

Makes 16 brownies.

I am sending this to Baking for Beginners -II

I am sending this to Divya's event

Paneer Biriyani

Biryani is always considered a treat for special ocassions. I’m guessing all the hardwork and not to mention time associated in making this luscious fulfilling aromatic meal has definitely got something to do with it. There are over 30 varieties of Biryani made in India - and I can confess I haven’t tasted them all! For me, my mom has always been and always will be the Biryani Queen, for only she is fit to wear that crown. Her biryani is well known and loved among all the people we know, and that means every person each member of our family has ever invited into our humble home. Here I am trying my own version of paneer biriyani.This is a delicacy which myself and hubby dear looking forward during the lent season.


400 g (Paneer Cubes)
2 1/2 cups basmati rice
2 onions
1 piece ginger
5 garlic cloves
2 tomatoes
1/2 cup yogurt
4 cloves
2 cardamom
1 inch cinnamon stick
salt - To Taste
2 tablespoons oil
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder


Fry the paneer lightly and drain. Wash basmati rice in plenty of water and soak in sufficient water for half an hour. Peel and finely slice onions. Peel ginger, garlic and grind together to a fine paste. Wash tomatoes and make a puree in a blender. Whisk the yogurt and keep aside. Boil five cups water in a thick-bottomed vessel, cloves, cardamoms, cinnamon, and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is three fourth done. Drain. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger-garlic paste and cook briefly. Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the yogurt and garam masala powder. Stir well and cook for two minutes more. Add the paneer and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and paneer masala in alternate layers in an oven proof dish. Bake for 15 minutes.

Wednesday, December 22, 2010

Paneer Butter Masala

Aah! The wonderful aromas from Mom’s kitchen. Ohh how I miss and crave for those days! From elegant dinners to slow-cook afternoons, there’s definitely going to be a dish to satisfy your need of the moment. While I love to indulge myself, but sometimes I tend to look for simple pleasures. That’s just when I turn to my tried and tested recipes of family favorites. No doubt, a slow-cooked over-the-stove-top simmering pot of goodness always makes you drool, but sometimes I want short-cuts. Simple, easy,  quick, but definitely something to swoon over…

Recipe Source: My Mom


Paneer - 400 grams
Nuts - 1 Handful
Ginger- Galic Paste - 1 tsp
Butter - 3 Tbs
Cream -  3 Tbs
Tomatoes - 3
Onions - 3
Green Chillies - 4
Kasuri Methi - 1/4 tsp
Chilli Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp


Cut paneer into cubes and fry lightly and drain. Heat 2 Tbs butter. Add onions and green chillies. When light brown add the powders and roast. Then the ginger - garlic paste and roast. Then the tomatoes. When oil separates, set down and cool. Blend in mixie with the nuts. Add little water to the ground masala. Boil with the fried paneer, adding enough salt and the kasuri methi. When the paneer is soft and the gravy is thick, add 1 Tbs butter and the cream and set down.

Tuesday, December 21, 2010

Baked Macaroni And Cheese

You are in no mood to cook. Yet you like to eat something tasty.
You are in no mood to go and eat in a restaurant. Yet you have to do something.


Recipe Source:  My Own


1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs


Preheat oven to 400°F.Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, blend. Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) for 10 minutes. Add shredded cheddar cheese little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.

Monday, December 6, 2010

Kaju Gobi Masala

For the last one month, especially since I started a food blog, I have been on a cooking spree. I try to make new dishes, using different recipes and different ingredients. I’ve tried my hand at making things that I’ve never made before and thankfully, most of them have turned out great, leaving hubby dear asking for more! This dish came to me when I was tired of eating the usual stuff, and wanted a dish that would have a little more zing to it. Do try it out, its a nice change fom the usual and delicious to the end!

I hope this blog grows into something I will cherish and treasure forever. I know I already do. I value all the comments you send me with all my heart and hope that I continue to keep you interested and tuned to my wonderful, ever-growing list of culinary goodness.

Recipe Source: My Mom


Cauliflower - 1/2 kg
Ginger garlic paste - 2 tsp
Cashew Nuts - 100 gms
Onions - 3


Put the cauliflower florets in hot salted water. Fry it in little oil. Drain.

Heat oil. Add the onions and when light brown, add the ginger garlic paste and roast. Cool. Grind the mixture with the nuts.

Heat  1 Tbs butter. Add the ground onion mix and roast for some time. Add the cauliflower and salt as needed.