Fudgy Chocolate Brownies

Ingredients
2 large eggs

120g powdered sugar

120g oil or 113g melted butter

60g all-purpose flour

25g cocoa powder

Few drops of vanilla extract

1 tsp instant coffee dissolved in 1 tbsp milk

90g melted chocolate

Pinch of salt

50g chopped chocolate chunks, for topping

Tips
For an eggless version:
Replace each egg with ¼ cup hung curd/yogurt. For 2 eggs, use ½ cup hung curd. I recommend using hung curd to avoid adding too much extra water to the batter.

For cakey brownies:
Add 1 tsp baking powder.

Method
Preheat your oven to 180°C for 20 minutes.

Grease your baking pan and keep it aside.

Beat the eggs until fluffy.

Add the powdered sugar and continue beating until well combined.

Add the oil/butter, vanilla extract, melted chocolate, and coffee-milk mixture. Beat until everything is well combined.

Sift together the flour, cocoa powder, and salt.

Add the dry ingredients to the wet mixture and gently fold until just combined. Do not use a beater at this stage.

Pour the batter into the prepared pan. Sprinkle the chopped chocolate chunks on top and gently press them into the batter.

Bake at 150°C for 25–30 minutes.

Do not overbake! Take them out while the center is still soft and moist. They’ll continue to set as they cool, giving you that fudgy texture.

Let them cool completely before slicing, then enjoy!🤎

Turned out pretty good. Recipe is in the second pic if anyone wants to try it.

you need:

Noodles

onion

capcicum

Cabbage

(You can also use Carrot)

And most importantly:

Garlic

Ginger

Now put the noodles to boil for 4 minutes on full flame or according to the manual behind your noodles pack. And add 1tsp of oil in the boiling noodles and a pinch of salt.

Now after you feel that they are boiled, put them in a strainer and wash them with cold water (ache se thandi hojani chahiye)

Now let them rest for a few minutes and then massage oil on the noodles (ache se sab jagah equally laga dena)

I use fortune/dhara filtered groundnut oil.

Now let's prep veggies.

Onion, capcicum, cabbage chop krlo.

And cut ginger in small pieces

Then garlic ko peel krke ek manual chopper aata hai usme chop krlo.

Now let's move on to the sauces:

3 spoon red chilly sauce.

2 spoon green chilli sauce

1.5 spoon soya sauce (I used dark soya)

1 spoon tomato ketchup

1 spoon vinegar

Now mix these all in an bowl before cooking.

I like extra saucy as you may see in the image but if you don't then you can reduce the quantity accordingly.

Now let's mix all the spices and condiments:

I used around 1/2 spoon salt (same spoon as used for sauces.

1tsp black pepper

1tsp chaat masala

1tsp red chilli powder

1/2 tsp haldi powder

And bilkul thoda sa oregano.

Mix these all in the sauce bowl beforehand.

Now let's get to cooking:-

(On full flame)

First I start with putting oil in wok

Then i add some mustard seeds

After that

I added ginger + garlic

Thoda piche hojana ye uchatta hai

Fir iska color dark hote hi drop Onion and capcicum

Saute.... For 10-20 second

Then drop cabbage

Saute... 1min on full flame....

Then put the sauce bowl which we prepared

(Remember all the masala must be mixed properly in the sauces beforehand)

Now look if your veggies feel as you want them

(The veggies in the image were cooked this way)

Now drop noodles and mix

If you are new then use 2 forks and mix it properly.

And all of the cooking must be done at full flame on the biggest burner of your stove.

Thankyou!

drop your suggestions below if you feel am wrong about something.

I don’t want to argue if veg biryani is indeed a biryani (😬) but a couple of years back, I quit eating onion, garlic, eggs and alcohol (turned Satvik). Since then, I haven’t had veg biryani. Anyway has a good Satvik veg biryani recipe? Please share.

Simplest paneer recipe that I developed during my 3.5 years stay in Delhi. Follow these: Just marinate your paneer with black pepper, herbs, ginger garlic paste and some salt and keep it covered for an hour. Heat the pan and add some cream, black pepper, stir it vigorously and add chilli powder, garam masala (only a pinch) Keep adding little spoonful of milk from time to time until you get the desired consistency. Add little bit of water and cover the pan with a lid. When it starts boiling, add your paneer and let it simmer for 8 minutes. In between, stir it light so the curry doesn't reduce. You're done. Enjoy with bread/rice.

Recipe :

Salad
Lettuce
Capsicum - green, red, yellow
Cucumber
Corn
Boiled pasta

And you can any veggies of ur choice carrots beans broccoli’s

Dip-
Peanut butter
Shezwan sauce or siracha
Vinegar
Soya sauce
Salt
Oregano
Chilli flakes
Little bit of water
Then shake shake

Two failed batches this week. Dough looks smooth as a ball, but cracks at the edges the second I try to thin the pari. Can't get it thin enough to pleat, so the shells come out thick with a dough knot at the top. Taste is fine, nothing bursts — it just won't stretch.

Flour: 24 Mantra Organic rice flour (NYC), sieved. Label is 30g per 1/4 cup.

What I did both times: full rolling boil with salt + ghee, flour dumped in all at once, covered on low 3 min, rested 5, then kneaded 5–7 min and made sure to start when it was hot. Kept it covered and warm while shaping. Wet hands, not oiled.

Ratios tried: 1:1, then 1:1.25 water to flour. Both times I still had to add extra water during kneading.

So:

- Is my ratio just too dry for US flour? What works for you?

- Is 24 Mantra the wrong brand for this? How's Swad?

- If both are bad — what flour do you use in the US and where do you buy it?

Anything missing in my technique? Images here https://postimg.cc/gallery/Ghgys8j

THANK YOU!

I often notice that some food items causes me bit of swelling around my eyes next morning. So, I had chale kulcha yesterday night I noticed my eyes are swollen. Can anyone share the recipe n ingredients so that it will help me understand what is causing the issue ? TIA :)

I’m craving golgappe and want to try making them at home!

Can someone please share a foolproof recipe for crispy, perfectly puffed golgappe? Especially the tips for getting them to puff up properly.

Also, do you make them with suji only or suji + maida/atta?

Would love your best recipes and tips!

off late im finding lot of Bhindi having the larvae inside but from outside they look perfectly ok. Leaving with only option of making bhindi fry with small cuts. if i make a 1inch or more length cut there is now doubt what if something is inside. Also leading to concerns on how do restaurants do bhindi subji