Classic Walnut Brownies with Ganache & Chocochips | Celebration Season is in bloom

I am truly not a dessert lover but its ironical that i always enjoy making them in my kitchen. I think its the feel of dessert making which makes me create a new one every time in my house. Desserts need to be prepared with extra love and care. They ought to be. The aromas and the goodness of sweets. Aaaah! So alluring!!! 

Chocolates are an all time favorite. No age bar pls! One must never wreck a sublime chocolate experience by feeling guilty and once in a while a sinful indulgence is permissible. Helps you de-stress! ;) 

Today, i bring to you to a much awaited post. Its everyone's choice and love for all. You guessed it right, bang on! Classic Walnut Brownies...those extra gooey beauties with perfect chewiness are soo decadent. Absolutely IRRESISTIBLE!

Well, it was a day before Christmas when i happened to meet a friend over a cup of coffee at Cafe Coffee Day. As always, a coffee has to be accompanied with a cake! So we called for those beautiful looking brownies showcased at the billing counter. They looked absolutely DIVINE! One bite and i was hooked onto them. I decided the next post for my blog. 

These gorgeous fudgy bites are loaded with walnuts and dark chocolate. Warm it up before serving and unravel the real happiness. When everything appear dull & boring, lighten up your day with these sinful brownies and you will know how being in Food Heaven feels like.

The recipe make 9 brownie squares of 2 inch each.

Ingredients:-

For the brownies

115 gm White butter

50 gm Unsweetened cocoa powder

3 Whole eggs

220 gms Brown Sugar

1 tsp Vanilla essence

40 gms All purpose flour (Maida)

75 gms Chopped Walnuts

Unflavored Oil for greasing the pan

For Ganache Topping 

70 gm Dark Chocolate

5 gms White butter

40 gm Heavy Cream

For Garnish

2 tbsp Choco chips

50 gms White chocolate

Steps to follow:-

For Brownie

1. Line an 8 x 8 inch square pan with parchment paper all around the sides & bottom of the pan.

2. Grease the pan with little bit oil

3. Preheat the oven to 180 degree Celsius.

4. Melt the butter in a pan or microwave and stir in the cocoa powder.

NOTE: Mix well to avoid lumps

5. In a mixing bowl beat eggs, sugar and vanilla extract until light and frothy.

6. Further add the cocoa-butter mix and give a final blend.

7. Sift the flour into the mixture and fold in gently.

8. Add the chopped walnuts and transfer the brownie mix to the greased tin.

NOTE: The brownie batter will be very thick and you will need a spatula to spread it well in the tin. Smoothen out the surface with the help of spatula to ensure its at the same level everywhere.

9. Bake in the center of the oven shelf for 30 mins and check with a tooth pick for the doneness.

10. Do not overbake and once done remove from the oven and cool the tin before cutting into pieces.

For Ganache 

1. In a double broiler, melt the ingredients 'For Ganache' and ensure the mixture is lump free.

2. Let it cool for sometime.

Final Assembly of the Walnut Brownie

1. Spoon out ganache and spread it evenly on the brownies and let it cool down further so that it hardens a bit.

2. Spread the choco chips on the ganache

3. Melt the white chocolate in microwave and whisk it till lump free.

4. Allow it to cool for few more minutes and then fill it in an icing pen and swirl it on the top

Warm the brownies a bit for few seconds in a microwave before serving and enjoy the chocoliciousness. Absolute death by chocolate indeed!!

Corn & Fenugreek Rolls...Apt accompaniment to my winter evenings!

Sunday evenings are relaxed. If its winter season then for sure after an afternoon nap, my husband and i curl up in a warm blanket in our living room and watch our favorite movie. My best time! 

So last Sunday had been a hectic affair. Too much of cooking happened in my kitchen and by the afternoon i was half dead.  I had already planned a simple dinner, a bowlful soup with some homemade garlic bread. Yes, so now you know what got me so tired. Sunday was all about baking. A fresh fruit cake (which will be coming in soon) and then a garlic bread. Aaaah! A yummy tummy weekend for me and P. 

I had made some food preparation for our evening movie time as well. Yes, Of course! I know, i am incorrigible. After so much whole day work, i couldn't resist making some snacks for the best time i look forward to spending with Mr.P.

Since long i wished to use fresh methi leaves in deep fried rolls. I had freshly bought produce from the market and before i could use it in my aloo-methi, i thought to innovate! So i caught hold of some frozen corns and paneer and just made a delicious roll, different yet delicious. A lightly spiced fried roll along with some curry leaves dip came out as an apt evening snacks for winters. Swathed in layers of quilts, my P and i simply loved them with ginger tea and lost the count of how much we ate. 

A Sunday full of baking activities, an evening with my love and a hearty light meal. Who says that only fancy stuff can be alluring. You need to have an eye for the best! Such a perfect Sunday, well spent with my two favorites, my P and kitchen lulled me to a contented peaceful sleep with no worries of Morning morning blues!

Ingredients:-

1 cup Fresh Fenugreek leaves (washed & very finely chopped)

3/4 cup Cottage cheese (crumbled)

1 cup sweet corn kernels

2-3 green chillies

1 tsp red chilli flakes

1 tsp minced ginger

1/4 tsp black pepper

1/2 tsp garam masala 

5 tbsp maize flour

2 tbsp rice flour

Oil to deep fry

Chaat masala to sprinkle

Steps to follow:-

1. Wash the fenugreek leaves and chop them very finely. 

2. Remove the excess water from the leaves by pressing the leaves in batches between your palms. Keep it aside.
3. Blanch the sweet corn kernels and strain it, to remove the excess water.

4. Whiz the sweet corn kernels roughly.

NOTE: You don't have to make a paste here. Just roughly blitz them.

5. Mix all the ingredients (except oil and chaat masala) and roll them into cylindrical shape.

NOTE: Only if you feel the mixture is dry, then add water drop wise else as per my recipe the water from the washed fenugreek leaves will suffice.

6. Heat oil in a pan for deep frying.
7. Deep fry until crisp and golden brown.
8. Transfer them on paper napkins to remove excess oil. 

9. Sprinkle some chaat masala and serve hot with tomato ketchup or any green chutney along with coffee or ginger tea.
 

Isn't this a simple yet a perfect evening snacks for those breezy winter evenings, when you sit down by your terrace and watch the sun go down and listen to chirping of the birds while they flock back to their nests, calling it a day!

Have a sumptuous snacker evening! 

Cheers.. :)

 

Dal Bukhara...aka Makhni Dal | A replica of restaurant style

Butter and cheese are my two favorites! Sinful!!..Yes..i don't care sinning if its them! A bowlful of soup with a dollop of butter and a creamy pasta with loads of cheesy surprise in it are enough to get me happy and chirpy. :) 

Looking at me, people will surely think that i am very diet conscience person, but no, its not the case AT ALL!! Its only when there's a family wedding when i feel the need to worry about those extra kilos else 'I don't care'. How can anyone neglect food..good food!!!! So this weekend was all about food..i mean lip smacking delicious 'calorie' loaded food, and we both loved it. Mr.P is a bit anxious about oils and butter but he seems to be carefree if my signature style Dal Makhni is on the menu.

My style recipe of 'Dal Makhni' truly lives by the name 'Makhni' and yes its heavily loaded with all that you can call sinful. Butter and cream! Makhni gotta be nothing but makhni, so no healthy oil options or Nutralite for my gravies pls!

If you want a restaurant style Dal Makhni or Maurya's patented style 'Dal Bhukhara' then follow my recipe exact and do not hesitate even if you think it will add to the few inches.  Its absolutely easy, take my words for it. I make it especially for my P and he loves it every-time. He is the reason why i have actually perfected this dish. Its his all time favorite. 

P.S. Do not get intimated with butter quantity pls!! Heaven's sake, its MAKHNI after all. :) Pure sinful indulgence..totally homemade!

Ingredients:-

1 cup Whole Black gram lentils (Sabut Urad Dal)

1/2 cup Kidney beans (Rajmah) 

1 tbsp ginger garlic paste

1/2 cup Tomato puree

1 cup Milk

1 tsp Garam Masala

100-120 gms Butter (Amul)

1/2 tsp red chilli powder 

1 small black cardamon (deseeded, seeds powdered. Do not discard the shell. You can use it next time while pressure cooking some other dal.)

Salt to taste

Steps to follow:-

1. Mix whole black gram and kidney beans and soak in water overnight.

2. Pressure cook dal with ginger garlic paste and some salt up-to 3-4 whistles.

3. Once the dal has been cooked, add some water (1-1.5 cups)  if the dal has become to dry. 

4. Unlid the pressure cooker and leave it on a simmered flame.

5. Add the milk, puree, butter to the cooked dal and let it cook in a low flame for 20 - 30 mins.

NOTE: Cooking for 20-30 mins will allow the dal to absorb all the flavors and its the simmering on the low flame which adds to the dal makhni flavor.

6.  Once the dal has thickened a bit, add garam masala, salt and powdered seeds of black cardamom.

7. Serve hot with tawa naan, some spicy Kadhai Paneer and a bowlful of dal topped with a dollop of makhan.

Variations:-

1. While pressure cooking the dal, you could add whole spices (cinnamon, black cardamom, clove) as well.

2. Incase you wish to add some onions to my recipe, you could do it by adding one finely chopped, pan fried onions to the cooked dal along with tomato puree and milk.

3. 1/4 cup of heavy cream can also be added to the recipe and then you can reduce the quantity of milk if needed.

So you too can win the hearts of your loved one. Cook it with love and you will master it for sure.

Kadhai Paneer | Cottage Cheese and Capsicum in spiced gravy

I love partying and i love it more if it is with my family, friends and loved ones. And if its a house party...Gosh! You certainly know what you talking about..It is maddening to the core, yes, Indeed. Its fun hosting a house party and for me its a big event. I leave no stones unturned in ensuring that my guests have good time. Theme party with fun games, good food, music and huge list of guests is my idea of absolute enjoyment. Spending some good time with your favorite people around breaks the monotony of a routine life. 

Planning a party is an event at my house. Oh..my Mr.P goes crazy with the shopping and the level of detailing i do for the preparations. Be it the theme, the lightnings, the decor, food or games and gifts. I patiently manages with his freaky wife! He knows for me its an occasion! Throwing a party is a great way to celebrate life and share happy moments. I enjoy every bit of it, even the next day when i spent most of my time cleaning the post house party storm! No regrets ever..

Mr. P becomes our official bartender for house parties and me as always the chef of the house! So this time. Both of us make a lethal pair when it comes to parties. Cooking, bartending and exquisite photography, all courtesy US! :)

Last weekend was one such party which i enjoyed it to the core and not to forget my guests love it! This time it was a bit hatke..an Indian theme, with Indian food, cocktails with desi twist and ethnic decor! Whaooooo...my guests were overwhelmed and so was i seeing them happy and enjoying to the fullest.

Food like every time has to be the BEST..no compromises pls! I hate to repeat a menu until its on a guests request else i always try new to lay new dishes or those which i have mastered. So this time for Indian theme party, on my P's request, i served Kadhai Paneer, which he claims to be the best and totally restaurant style. Mr.P is very fussy about food and the flavors and if the appreciation comes from, you better acknowledge it. So like an obedient wife (which i am totally ;) ) churned out an elaborate menu for the party, with hubby's help. Voila!! My guests loved it and my Kadhai Paneer turned out to be a hit! Aaaahh..the real pleasure is in seeing eyes filled with contentment and happiness.

Ingredients:-

215 g - Paneer/Cottage cheese, cubed
1 big sized Capsicum, cubed
1 medium sized onion - cut lengthwise, cubed 

2 small sized onion -  grind to a paste

1 tsp - ginger garlic paste

2 tsp - kasuri methi

1/2 cup tomato puree

3 - green chillies, slit lengthwise

1 tsp - Cumin seeds

1 tsp - lightly roasted coriander seeds

1/2 tsp - lightly roasted fennel seeds

1/2 tsp - Red Chilli powder
1 tsp - Turmeric powder
1/2 tsp - Garam Masala

1 pinch of powdered black cardamom seeds

1 pinch - Asafoetida

1 tbsp Tomato Ketchup
Salt to taste

Oil for cooking
Chopped Coriander leaves and ginger julienne, for garnish

Steps to follow:-

1. Roughly pound coriander seeds and fennel seeds in a mortar & pestle.

NOTE: Just roughly pound. DO NOT make it a powder.

2. Heat oil in a wok and add asafoetida and cumin seeds. Let it splutter.

3. Gently crush kasuri methi between your palms and throw it in the oil.

4. Add green chillies, coriander seeds, fennel seeds, ginger garlic paste and saute for sometime over a low flame.

5. Add onion paste and bhuno till its goldenish brown in color.

NOTE: You could add a pinch of salt while sauteing the the onions as this quickens the 'bhunoing' process.

6. Add capsicum and onions saute

7. If the onion paste is sticking to the bottom of the pan, you could sprinkle some water intermittently to avoid the mixture from burning.

8. Keep sauteing for 2-3 mins and then add spices - Red Chilli, Turmeric and black cardamom powder.

9. Now add paneer cubes to the vegetable mix and saute with light hands ensuring paneer cubes do not break or crumble. Close the pan with a lid, leaving a small gap and let it cook for 5-7 minutes over a low flame.

Tip: You can keep the paneer cubes in warm water at the start of cooking. This will keep the paneer soft.

10. Mix in tomato puree and bhuno for another 7-8 mins. Let the tomato puree reduce in thickness and render the gravy a bit dry.

11. Finally add tomato ketchup and garam masala.

12. Sprinkle some chopped coriander leaves and ginger julienne.

13. Serve hot with lachcha parathas or naans.

Vegetarian Shaami Kebab...a tryst with royalty!

I come from a city which is known for its culture, architectural heritage and sumptuous lip smacking Awadh cuisine. Oh yes! You named it right, i belong to Lucknow, fondly known as the ‘City of Nawabs’ or the ‘City of Tehzeeb’. 

It is no exaggeration to call the capital of Uttar Pradesh, one of the finest cities of  the country in terms of mannerisms and culture. The culture of Lucknow has a great feel and is an amalgamation of complete sophistication, warmth, manners (etiquette), courtesy and a fine taste in standard of living. Many cultural traits of the city have become the landmarks of ‘Tehzeeb’.
 

The heritage of Lucknow not only excels in culture but has shown a profound presence in dance, music, literature, Urdu poetry, drama and food. Lucknow's Awadh cuisine is world renowned and has a unique nawabi style attached to it. Some of the major highlights of the list being Kormas (gravies), Dum pukht Biryani and kebabs. Just looking at an elaborate layout of Lucknow cuisine will make your mouth water. The most famous of all dishes are the succulent Kebabs (pan fried meat balls) which Lucknow and its residents are proud of.

My today's post is a vegetarian version of the succulent and much celebrated Shaami Kebabs from Lucknawi Cuisine and is undoubtedly a show stopper in all the parties and get together at my place. The kebabs are rich in protein, flavorsome, loaded with spices and some of curd and melt in mouth delights, which makes this an apt introduction to all my readers to Swad-e-Awadh journey.

Ingredients:-

1 Cup Whole Bengal Gram (Kala chana)

4-5 cloves

2 Black cardamoms (seeds removed and crushed in mortar and pestle)

1 tbsp ginger garlic paste (roughly pounded in mortar and pestle)

1 inch cinnamon stick

3 tbsp curd (no hung curd needed here but then curd to be used must be stiff and should have no excess water. I used Mother Dairy curd)

1 tbsp of very finely chopped garlic 

1 tbsp of very finely chopped ginger

1/4 cup very finely chopped onions

2 tbsp of very finely chopped green chillies

2 tsp Garam Masala

Salt

Ghee for shallow frying on tava/griddle (You could use oil instead as well)

Steps to follow:-

1. Soak whole bengal gram overnight along with cloves, cinnamon stick and black cardamom crushed seeds

2. Next day, add the ginger garlic paste, garam masala, salt and pressure cook them with minimum water just to ensure that the lentils get boiled well but there is not too much water after pressure cooking.

3. Turn off the gas stove after 3-4 whistles. Let the pressure release on its own.

NOTE: Once you open the pressure cooker lid ensure that there is not much water. Boil in open till some water evaporates. Too much water will make the kebab dough watery.

4. Once the lentils are done, blitz them in a blender in batches along with the curd.

NOTE: Do not make its paste. Keep it a bit grainy as it will gives a good texture to the kebabs.

5. Transfer the lentil-curd mixture to vessel.

NOTE: If at this stage, you see the mixture to be runny, then heat a pan, simmer the gas and saute the mixture by constantly stirring it so that the additional water gets removed.

6. Add finely chopped onions, garlic, ginger and green chillies and some garam masala if needed still.

7. Mix all the ingredients well.

8. Now heat a pan and melt some ghee and swirl the pan so that the ghee spread across the pan.

9. Spoon out a mixture and place it on the tava/griddle.

NOTE: Do not overcrowd the griddle. You could put 4 at a time if using a bigger griddle else two at time. This will ease out the process of flipping the kebabs on the tava.

10. While the kebabs are getting cooked, keep the flame low-medium. Fluctuating in between the two as needed.

11. Add half teaspoon of melted ghee on the kebabs and flip them. Now let another side roast for sometime.

12. Once both the sides are done and well browned, transfer them to a platter and serve with mint chutney and sliced onions.

Tangy Potato Nests

Busy weekday calls for simple dinners at my home. So i keep my dinners light and easy to cook types. So did this make you think that the dinners in my house are boring??? No way!! That can never be the case coz my husband and i crave to eat something good once we are back home from work, to assuage our office traumas! :P :P 

So even though the dinner is simple and easy, there has to be variety when it comes to taste. Hubby dear is extremely difficult to please when it comes to food. For past two days he had been telling me to prepare some chaat at home and i kept declining the offer thinking, it requires so much of preparation. Just when i was thinking over his chaat proposal and looking for something less extensive and elaborated for a weekday, i was struck with this recipe of potato nests. Trust me, initially it was just a random thought and further contemplation made me draft the complete recipe. 

Yesterday, i decided to surprise my darling hubby with a stylish new twist to the traditional chaat. Oh yes! I am the innovation queen and for me its a big NO NO to follow a recipe as it is. A twist is my signature style to any dish. So before hubby was back home, i began with the preparation. Easy peasy steps and easily available ingredients made my tasks a cakewalk!

20 minutes of kitchen work and all was set and served :) My Mr.Tripathi entered the home sniffing around, enjoying the aromas and looked happy conjecturing that wifey had made something special for him. He knows me too well! Mr. Husband was right! His eyes gleamed at the site of the pretty little nests that were waiting to get devoured. First bite and his eyes said it all. He looked spell bound and later confessed that he overate BIG TIME!! :) No wonder, he always blames me for his cute little bloated tummy :P Nevertheless, for me that growing belly is a sign of happiness and contentment!

So here's how you make a contemporary chaat or a tangy starter!

Ingredients:-

For the Dough

1 cup flour (Maida)

2 tsp carrom seeds (Ajwain)

2 tbsp Oil

1 tbsp Dried fenugreek leaves (Kasuri Methi)

Warm water for kneading 

Salt as per taste

For the Potato Stuffing

4 big boiled potatoes (broken into small pieces by hand. Do not use knife here as the potatoes should have a rough broken look. You may choose to use a knife if needed)

2 tsp red chilli flakes (Kuti lal mirch)

2 tsp nigella seeds (kilonji)

1 tbsp roasted coriander seeds (sabut dhaniya)

3 tsp Fennel seeds (saunf)

3 small green chillies (finely chopped)

sprig of coriander leaves

4-5 tbsp chaat masala

1/2 tsp asafoetida (hing)

2 tbsp Oil for tempering 

Salt as per taste

Green Chutney

 
1 cup Coriander leaves
2 or 3 (If you like it to be spicier, you may add more) Green chillies
1/2 tsp Cumin seeds

1 small peeled onion
Salt to taste
Juice of 2 lemon (or adjust as per your taste)

Sonth (Tamarind Chutney)

 
2 cup tamarind pulp (soak dried tamarind overnight in water and then mash it next day and pass the fluid through a seive to get the pulp)
2 tbsp roasted cumin seeds powder
1 tsp red chili powder
1 cup sugar or as required - adjust as per your taste
rock salt or black salt as required
1/4 cup kishmish
Handful of ginger cut into julienne

Steps to follow:-

For the Dough

Combine all the ingredients and knead it to a stiff dough. Once done, let it rest for 15-20 mins while you prepare the stuffing.

For the Potato Stuffing

1. Heat oil in a pan.

2. Throw in asafoetida, green chillies and saute for 1 min

3. In a mortar and pestle, roughly pound the roasted coriander seeds and fennel seed 

NOTE: Do not make a powder. Just roughly ground them

4.  Now add nigella seeds, fennel seeds and coriander seeds and red chilli flakes.

3.  Let the spice splutter for a while and then add broken potatoes and saute them on medium-high flame.

NOTE: Since the potatoes need to be crisp and browned well, hence the medium-high flame recommended. Ensure, while the flame is high, you continuously toss the mixture else all will burn. 

6. Add salt and chaat masala 

NOTE: The mixture needs to be tangy, so you may increase or decrease the chaat masala according to the sourness required by you. 

7. Keep tossing on medium-high flame until the potatoes look crispy and well browned.

8. Once potato mixture is ready, sprinkle chopped coriander and transfer the mixture to a bowl and let it cool

Green Chutney

 
Blend all the ingredients mentioned for green chutney and squeeze in the lemon juice once all has blended well. 

Sonth or Tamarind Chutney

 
1. Place a wok on the gas stove and let it warm up.
2. Pour in the tamarind pulp in the wok and let it come to a boil.
3. Bring down the flame to medium and now add roasted cumin seeds powder, sugar, ginger julienne, red chilli powder and kishmish and salt as per taste.

NOTE: The tamarind pulp will reduce in quantity so add the spices accordingly

4. Stir continuously and would observe the mixture would start to thicken
5. When cooled, store the saunth chutney in an air-tight dry jar or container. refrigerate and serve the sonth chutney whenever required with chaat or snacks. 

Final assembling of potato nests

1. Make small balls of the dough and roll them into thin chapatis. (You don't have to cook them on a tava/griddle)

2. With the moulds open surface facing you, place the rolled chapatis onto the mould

3. Use your fingers to press the rolled chapati on the mould letting it take the shape of the utensil.

4. Press it hard and ensure there is no air passage anywhere.

5. Trim the excess dough from the rim of the moulds.

6. Prick the dough (stuck to the muffin mould) with a toothpick or fork everywhere

7. Heat oil in a wok and deep fry the nests in the oil.

NOTE: When you are deep frying, you have to add the muffin mould( which has the dough stuck to it still) into the oil. 

9. Once the top surface of the nest is cooked, flip the mould and it will automatically leave the dough and you can fish it out of the oil then.

10. Now fry the nests in the oil just like mathris with flame switching between medium and high.

11. One the nests are light brown in color, take them out of the oil and transfer to a kitchen towel.

12. Make the nests from the remaining dough following the above steps and let the nests cool for sometime before final assembly.

13. Arrange the nests on a platter and add potato mixture till the level of rim.

14. Put some green chutney and sonth on top and serve.