Monday, 30 March 2015

Eggless Chocolate Fudge Brownies

This month's theme for Gayathri's Baking Eggless Challenge was to make these Chocolate Fudge Brownies. I missed a few challenged before Gayathri had decided to take a break from this group.Now I am so happy that this lovely group is up and running.

The original recipe is from Joy the Baker. That recipe had 3 large eggs! For this recipe I used yogurt and egg replacer.

I did not bake this until yesterday. I forgot to check the ingredients needed and just started collecting ingredients and began to line them on the table. That is when I found I was short on a couple of ingredients!

I added only a handful of almond and some peanut butter chips that Priya Srinivas had sent across for the BM #50 meet.I was also short of chocolate chips so made some adjustments and proceeded to bake it.

 The big blunder that I did was using a small pan. The recipe requires a 8 x 8 pan and I used a smaller one. The extra batter went into another small loaf liner. But soon the brownie rose and was on the verge of overflowing. I made a collar using baking sheets and fit them into the pan and got it baked.

Whatever mistakes I made were brushed aside by the fact that the brownies turned out so good and the kids loved them so much.

I used:
Adapted from - Joy the Baker
Use a  - 8"x 8" pan

All purpose flour - 1 1/4 cups
Butter- 110 grams
Chocolate chips-1/2 cup
Yogurt- 1/2 cup
Egg replacer- 1 tablespoon mixed in 3 tablespoons of water
Sugar, powdered- 3/4 cup
Cocoa powder- 3 tablespoons
Salt- 1/2 teaspoon
Baking soda- 1/2 teaspoon
Vanilla essence- 1 teaspoon
Almonds- a handful chopped
Peanut butter chips- a handful

Take the chocochips and butter in a vessel and melt it using a double boiler method [ keep it over a vessel of boiling water]/ microwave the mixture till it melts.Whisk well and keep aside.

Add sugar and mix. Add the egg replacer ,yogurt,vanilla essence.

Add the sifted flour and mix to combine. Transfer to a  pan lined with baking paper. Sprinkle nuts and peanut butter chips.

 Bake in a pre heated oven @ 180 degree C for40 minutes or till done.I bakes the smaller one for 25 minutes. A skewer inserted in the center will not come clean but will have a little batter in it. Do not be tempted to over bake it.Remove from oven and let it cool with the baking sheet on a wire rack.

 Cut into squares after it has cooled down.

Linking this to Gayathri's Fun with eggfree baking...


Happy Browsing.....

Saturday, 28 March 2015

FR 2 : Buddhist Peace Recipes - Book Review

This book is one from my recent purchase online and this is the second post for Foodies Read 2015 Challenge .

This book is authored by Pushpesh Pant.Number of paged- 97

The book is divided into the following chapters...

  1. Buddhist- Repast - It starts with the lines- The 'realm of Buddhist food' encompasses more than half of humanity. It goes on to say how food affects mood and the three basic principles of Ayurveda -vata, pita and kapha are the basic principles in Tibetan medicine too!Modern research too has proved that vegetarian diet greatly reduces life threatening metabolic disorders.So even non Buddhist can follow this diet style to lead a healthy life....
  2. Special Ingredients Used - The names and a small detail of the special ingredients that we come across in this book are mentioned.
  3. Light Foods - Satvik foods that are light ,pure and easy to digest and its importance is given here
  4. Dark Foods -The characteristics of dark foods and their effect on the mind and body are explained.
  5. Soups and Salads - 9 recipes
  6. Snacks and Starters - 6 recipes
  7. Main Course - 11 recipes
  8. Noodles and Rice -7 recipes
  9. Desserts- 4 recipes
  10. Index
There are colorful photos for almost all the recipes and they surely make you want to grab them off the book for a bite!

The other thing I liked about this book is how the author has named each dish. For example - Beautiful bitters is the name for Tofu Stuffed Bitter gourd,Pravratti- Nivritti is the name for Singapore noodles and he explains why chose to name it so, etc.

There is a couple of lines introducing each category and also each recipe.

At the end of most of the recipes there is a small foot note with a pic.Eg. There is a picture of a bell and it says Cosmic Sound and explains how and why it is used in prayers. Notes like these are really interesting to read.

I am really happy that I bought this book. Though it is only 97 pages, it is  worth the amount I paid for it! A really good book indeed...

Happy Browsing.....

Thursday, 26 March 2015

Chili Bread Fry | Easy Snack Recipe

You all know that I have a soft spot for bread.I have so many recipes with bread and yet look out for new ones. Several of the recipes call for stale bread but at home, stale bread is never around! So in such cases, I put a few slices of fresh bread in the fridge and use it up the next day.

So, here is another dish that has been crossed off my my bookmarks list and it is for the Blogging Marathon #50, Week 4 , Day 1, with the theme Bookmarked recipes

This dish can pass off as a light meal / an after school snack. It is very simple and can be put together in a few minutes.

I used:
Adapted from - EzCookBook

Day old bread slices-6,toasted
Capsicum , chopped-1/4 cup
Baby corn-2, sliced thinly,parboiled
Onion-1, sliced
Tomato-1, chopped
Garlic-2 pods, chopped
Curry leaves- a few
Tomato sauce- 1 teaspoon
Sambar powder- 1 1/2 teaspoons
Mustard-1/2 teaspoon
Oil-1 teaspoon
Salt to taste
Coriander leaves to garnish

  1. Cut the toasted bread into bite sized pieces and keep aside
  2. Heat oil in a  pan and add mustard seeds, curry leaves.
  3. When it splutters add onion and garlic and saute till the onion turns light brown.
  4. Put in tomato, capsicum and cook till tomato is soft.
  5. Add the baby corn,tomato sauce, sambar powder, salt and mix well.If the mixture is too dry add a splash of water and cook for 2 minutes.
  6. Now put in the toasted bread cubes and mix well so that the masala coats the bread.Lower the heat for 2 minutes and let it cook.
  7. Remove from heat and serve garnished with coriander seeds.

  • The bread can be fried/ toasted with butter to give extra richness
  • Instead of sambar powder,chili powder / pav bhaji masala, garam masala can be used.
  • Don't add too much water if the masala is dry and don't cook for too long as this will make the bread pieces mushy.
  • Chili sauce can also be used along with tomato sauce.
  • Parboiled veggies like carrot , peas, sweet corn can also be added.
 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

Bon Appetit....