Wednesday, June 26, 2013

Easy - One Bowl Brownies

Easy One Bowl Brownie

Recipe source:best can find the original recipe here
  1. Butter- 2/3 Cup (150 gms)
  2. Light Brown Sugar- 1 Cup
  3. Eggs- 2 Nos
  4. Vanilla extract- 1 tsp ( optional)
  5. Cocoa Powder - 1/2 Cup
  6. All purpose flour- 1/2 Cup


  • Preheat oven to 170 Deg C.Line a baking pan (8x8) with parchment paper.
  • In a mixing bowl combine together  butter and sugar until light and fluffy.
  • Add eggs one at a time and mix until combined.Add vanilla extract and mix well.
  • Next add  cocoa powder and all purpose flour.Mix until combined.
  • Transfer the batter to the prepared pan and bake for about 25 to 30 minutes.( or until a skewer inserted into the brownie comes out with moist crumbs).Allow it to cool slightly.
  • Cut into squares and serve it as it is or with vanilla ice cream.
  • Use a smaller pan for thicker brownies.
  • Use good quality cocoa powder for best results.

Sending this to Recipe sharing monday @ jam Hands

Wednesday, June 19, 2013


Recipe source: Divine taste,you can find the original recipe here
  1. All purpose flour-3/4 cup( 100 gms)
  2. Cornflour-3 tbsp( 30 gms)
  3. Icing sugar-1/2 cup(60 gm) see notes
  4. Butter-1/2 cup(100 gms)
  5. Milk-2 tbsp( if required)
  6. Vanilla extract- 1 tsp ( or use 1/2 tsp cardamom powder)
  • Preheat oven to 175 Deg C.Line a baking sheet with parchment paper.

  • Sift together all purpose flour and cornflour.Keep aside.

  • In a mixing bowl combine together butter and icing sugar until smooth and creamy.

  • Add the flour mixture and mix until combined.Next add vanilla extract and mix well.( If the dough is stiff ,add milk as required.)

  • Transfer this to a piping bag fitted with a star nozzle and pipe out  rosettes on the prepared baking tray.
  • Bake for about 12 to 15 minutes or until the edges turn golden brown.(I prefer baking the cookies until the color turns to a pale golden.)
  • Leave it on the baking tray for few minutes before transferring to a wire rack to cool.
  • To make 1 cup of icing sugar ,powder together 1 cup granulated sugar and  1 tbsp cornflour until it turns into a fine powder.
  • Use milk only if the dough is stiff.
  • You can also divide the dough into equal sizes balls and lightly flatten with your palm and bake.
  • For the cookies to retain the shape ,place the piped cookies in the refrigerator for about 10 to 15 minutes before baking.
  • Make sure the oven temperature is right,if the temp is high the cookies will go flat.

Thursday, June 13, 2013


Recipe adapted from -Pachakam


  1. Mutton(cut into medium sized pieces)-500 gms
  2. Onion-sliced-3 nos
  3. Tomato-sliced- 2 nos
  4. Ginger chopped-1" piece
  5. Kashmiri chili powder-1 to 1.5 tsp ( or use red chili powder to taste)
  6. Salt to taste
  7. Garam masala powder-1/4 tsp

To roast and grind

  1. Grated coconut- 1 cup (heaped)
  2. Coriander seeds-1 tbsp
  3. Dried red chilies-4 nos ( i used 6 kashmiri red chilies)
  4. Black pepper corns-1.5 tsp( or to taste)
  5. Cumin seeds- 1/4 tsp
  6. Fennel seeds-1/4 tsp
  7. Cloves- 2 nos
  8. Cinnamon- 1 small piece
  9. Shallots- sliced-3 to 4 nos
  10. Curry leaves- 1 sprig
  11. Oil( use coconut oil if available )- 2 tsp or as required

For tempering

  1. Ghee/Oil- as required
  2. Shallots-sliced- 2 nos
  3. Curry leaves- 1 sprig
  4. Black pepper powder-1/4 tsp
  5. Coriander leaves- chopped- 1 to 2 tbsp


  • Combine together mutton pieces,onion,tomato,ginger,chili powder and salt to taste in a heavy bottomed pan.Cover and cook until it is almost done.(After cooking the mutton,if you need more gravy,add boiling water ,as required)
  • Meanwhile,heat oil in a pan and add the ingredients listed under 'To roast and grind' .Cook this stirring continuously until it turns brown.Allow this to cool and grind to form a smooth paste ,without adding water.(If you are finding it difficult to grind it to a smooth paste,just powder it as fine as possible.) keep aside.
  • Add the roasted masala paste to the cooked mutton and mix well until combined.Bring this to a boil.Cook for another 3 to 4 minutes,add more salt if required.Add 1/4 tsp garam masala and stir well.
  • For tempering ,heat ghee/oil in a pan and add shallots and curry leaves ,Saute until shallots turn golden brown.Switch off the stove and add black pepper powder and coriander leaves.Pour this over the curry.Stir well.

Serve with rice,appam or roti.

  • Do not add water  while grinding the roasted coconut masala.
  • Use kashmiri chili  for that rich red colour .It is milder in taste compared to regular red chili.
  • I also added one sliced green chili during tempering,as i like it a bit spicy.

Monday, June 10, 2013



For Mushroom Masala
  1. Mushroom -sliced-250 gms
  2. Cloves-3 nos
  3. Cardamom- 2 nos
  4. Cinnamon-1" piece
  5. Star anise- 1 no
  6. Bay leaf- 1 no
  7. Onion -sliced- 2 medium sized
  8. Green chilies-chopped- 1 or 2 nos( or to taste)
  9. Ginger and garlic -crushed-1 tbsp
  10. Kashmiri chili powder-2 tsp ( see notes)
  11. Coriander powder-1.5 tsp
  12. Turmeric powder-1/2 tsp
  13. Garam masala powder- 1/2 tsp
  14. Water-1/8 cup
  15. Tomato chopped- 1 medium
  16. Coconut milk-1/2 cup
  17. Mint leaves- chopped- 1/2 tbsp
  18. Coriander leaves-chopped- 1 tbsp
  19. Oil/Ghee- as required
  20. Salt to taste
For rice
  1. Basmati rice-1 and 1/4 to 1.5 cups( See notes)
  2. Water- as required
  3. Cloves-2 nos
  4. Cinnamon- 1 small piece
  5. Cardamom- 2 nos
  6. Salt to taste
For Garnishing

  1. Ghee-as required
  2. Cashew nuts- 10 to 12 nos
  3. Raisins- 1 tbsp
  4. Onion-finely sliced- 1 small
  5. Coriander  and mint leaves-chopped-1 tbsp
  6. Garam masala-as required ( optional)


For preparing rice
  • Wash rice until water runs clear.Heat oil and ghee in a pan and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
  • Add salt , water,cloves,cinnamon and cardamom.Cover and cook until it is 3/4 th done, drain the excess water.(Remove the whole spices from the cooked rice and discard)Transfer cooked rice to a large tray and allow it to cool slightly.
For preparing Mushroom masala
  • Heat oil/ghee in a pan and add cloves,cardamom,cinnamon,star anise and bay leaf.Saute for few seconds.Now add onion ,green chilies and salt.Cook until onion turns translucent.Now add ginger and garlic,saute until onion turns golden brown.
  • Next add  kashmiri chili powder,coriander powder,turmeric powder,garam masala powder and 1/8 cup water.Cook for few minutes or until masala leaves the sides of the pan.Next add tomato and cook until oil starts to separate ,or until masala starts to leave the sides of the pan.
  • Add sliced mushroom ,salt to taste and cook for for about 5 to 8 minutes.Next add coconut milk.Cook until the gravy is thick.
  • Add mint and coriander leaves and mix until combined.
  • Cook for few more minutes.Keep aside.
For Layering
  • Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
  • Preheat oven to 180 Deg C.
  • Lightly grease  a baking pan with ghee.Arrange prepared rice and mushroom masala in layers.Sprinkle 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves and a small pinch of garam masala on each layer of rice.
  • Garnish with fried cashewnuts,raisins and onion.
  • Cover it with an aluminium foil and bake for 20 to 25 minutes.
( for stove top method,layer rice and mushroom masala in a greased heavy bottomed pan and cover it tightly.Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)


  • If you are using red chili powder ,adjust the quantity according to your taste.I used 3 tsp kashmiri chili powder as I like it a bit spicy.
  • Coconut milk should not be too thick or too thin.
  • If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.

Saturday, June 8, 2013


Serves: 2

  1. Cauliflower florets- 2 cups
  2. Onion-chopped- 1 large
  3. Ginger -crushed-1/2 tsp
  4. Garlic -crushed- 1/2 tsp
  5. Kashmiri chili powder-1 to 1.5 tsp( or use red chili powder to taste)
  6. Turmeric powder-1/2 tsp
  7. Coriander powder-1.5 tsp
  8. Cumin  powder-1/4 tsp
  9. Garam masala powder- 3/4 tsp
  10. Water -1/8 cup + 1/4 cup
  11. Tomato-chopped- 1 small
  12. Kasuri Methi-1 pinch
  13. Coriander leaves-chopped- as required

  • Heat oil in a pan ,add onion and saute until it turns translucent.
  • Now add ginger and garlic.Saute until onion turns golden brown.(For best results, saute onion over a medium flame ,you can add salt at this stage to speed up the process)
  • Now reduce the flame to low and add chili powder,turmeric powder,coriander powder,cumin powder , garam masala and 1/8 cup water. Cook until masala starts to leave the sides of the pan( this will take 1 to 2 minutes)
  • Now add tomato and cook over medium flame until it turns mushy.
  • Pour in 1/4 cup water and salt to taste.Mix well and bring it to a boil.
  • Add cauliflower ,mix well .Cover and cook until almost done.
  • Remove the lid and add kasuri methi and mix well.cook for few more minutes or until the masala coats the cauliflower florets.
  • Add chopped coriander leaves and serve with roti.
Note: Use Kashmiri chili powder for better colour and it is milder compared to regular chili powder.
I halved the recipe,for the step by step pics

Monday, June 3, 2013


Recipe source: Sharmis Passions, you can find the original recipe here


  1. All purpose flour-1.5 cups
  2. Yogurt-1 cup
  3. Sugar-3/4 cup
  4. Baking Soda-1/2 tsp
  5. Baking powder- 1 and 1/4 tsp
  6. Vegetable oil- 1/2 cup
  7. Vanilla essence-1.5 tsp


  • Preheat oven to 180 deg C.Line the cake tin with parchment paper.
  • In a large mixing bowl,combine together yogurt and sugar.Whisk together until sugar dissolves completely.
  • Add baking soda and baking powder to this yogurt-sugar mixture.Mix well  and keep aside for 3 to 4 minutes( it will turn frothy)
  • Add oil and vanilla essence.Mix well until combined.
  • Now sift in the flour in 4 batches and mix gently until combined.
  • Immediately pour this batter into the prepared pan and bake for about 30 to 35 minutes or until a skewer inserted into the center of the cake comes out clean.


  • If your cake is browning too much on the top ,loosely cover it with aluminium foil.
  • I halved the recipe and baked in a 5" cake tin.

Sending this to Recipe sharing monday @ Jam Hands