Sunday, February 26, 2012

Eggless Chocolate Brownie

Kids love chocolate a lot. Also brownie's are their favorite as it has more of coco in it. This can be made in few minutes and it will be rich in taste and buttery. It will be crispy on the outside and smooth like cake on the inside. Try this brownie and for sure you will love it. Especially kids love this a lot.


All purpose flour (Maida) - 1 cup
Unsweetened coco powder - 1/2 cup
Sugar - 1 1/2 cup
Butter - 1/4 cup or 1/2 stick (melted)
Canola/vegetable oil - 1/4 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Vanilla extract - 1 tsp
Chocolate chips - 1/4 cup (optional)
Hot water - 1/4 cup
Powdered sugar - 2 tbsp (optional)

If you use eggs, add about 2 eggs and you can skip using oil.


1) Pre-heat oven to 350 F or 180 C. Grease a baking pan, by spraying cooking oil or applying butter and dust with some flour.

2) In a bowl, take flour, baking soda, baking powder and coco powder.

3) Sift the mixture together and keep it aside.

4) In another large bowl, take butter and sugar. Blend it well. (If you are using egg, beat the eggs and sugar first. Then add the melted butter and continue the following steps)

5) Add the hot water, vanilla extract and oil. Mix it well until thickens.

6) Now add the flour mixture to this.

7) Stir until it blends very well and looks glossy.

8) Finally add the chocolate chips and give a gentle stir.(If you don't want to add choco chips, just skip this step)

9) Pour the mixture in the pan and level it, so that the mixture is spreaded evenly.

10) Place the pan in the oven and let it bake for about 35 to 40 minutes.

11) Remove from the oven when the mixture starts to leave on the sides. Cool it for few mins and cut into squares. Let it cool really well, before you remove it from the pan.  Makes about  1  1/2 dozens.

12) Sprinkle it with powdered sugar (if desired), before you serve.

Crispy on the outside and moist on the inside. Homemade brownie's are now ready to taste. You can store it for days in an air tight container.

Thursday, February 23, 2012

Venthaya Kulambu (Fenugreek curry)

Fenugreek also known as methi is a spice that has many medicinal values. It helps to reduce body heat and digestion problems. Fenugreek/methi leaves are also used in cooking. This is one of the famous curry made in south India. It is very tangy and spicy that can be had with white rice.


Fenugreek - 1 tsp
Onion - 1/2 (cut lengthwise)
Tamarind - 1 lemon size ball (Tamarind paste - 1 tbsp)
Turmeric powder - 1 tsp
Curry leaves - 1 sprig
Oil - 2 tbsp
Salt - to taste

For grinding:
Red chilli - 4 or 5
Cumin seeds - 1 tsp
Corriander seeds (dhania) - 1 tsp
Fenugreek - 1 tsp
Onion - 1/2 (cut to cubes)
Oil - 1/2 tsp

Dilute the tamarind/paste and make about 2 cups of juice from it.


1) Heat a pan and add 1/2 tsp of oil. Add the red chillies and saute it for 2 mins.

2) Then add the corriander seeds (dhania), cumin seeds and fenugreek to it.

3) Saute it very well until it turns slight brown. Then add the onion to it.

4) Saute it for few mins and keep aside. Let it cool.

5) Make a ground paste of it.

6) Now heat a pan and add oil. Then add fenugreek and curry leaves.

7) Add the onions and saute it well.

8) Add the tamarind juice, ground paste, turmeric powder and salt to it.

9) Let it boil for about 8 to 10 mins and then its done.

Tangy and tasty fenugreek curry is ready now.

Saturday, February 18, 2012

Idli Sambar

Idli is one of the very common breakfast in many households in southern part of India, especially in TamilNadu. This sambar is an excellent combination for Idli and its very easy to make. Also you can have coconut chutney and idli podi (gun powder) along with this Idli and sambar.


Toor dal - 1/2 cup
Moong dal - 1/2 cup
Onion - 1 (chopped)
Tomato - 2 (cut to cubes)
Red chilli - 2
Green Chilli - 2
Chilli powder - 2 tsp
Corriander/dhania powder - 3 tsp
Turmeric powder - 1 tsp
Mustard - 1 tsp
Urad dal - 2 tsp
Oil - 2 tbsp
Curry leaves - 1 sprig
Corriander leaves/Cilantro - for garnishing


1) In a pan, dry roast both toor dal and moong dal.

2) Transfer this to a pressure cooker. Along with this add 1/2 of the chopped onion, tomato, turmeric powder and 2 1/2 cups of water.

3) Pressure cook it for about 4 to 5 whistles. Keep the cooked dal mixture aside.

4) Heat a pan, add oil and add mustard seeds.  Once it splutters, add urad dal, curry leaves and red chillies.

5) Add the remaining chopped onion and green chillies.

6) Saute it well and add the dal mixture to it.

7) Add chilli powder, corriander powder and salt.

8) Let it boil for about 5 to 7 minutes and finally garnish it with cilantro.

Sambar along with soft and spongy idli is now ready to taste.

Thursday, February 16, 2012

Badam Halwa (Almond Halwa)

Almond is one of the most nutritious of all nuts. Everyone love almonds. Especially this halwa is a famous recipe in most Indian restaurants. Even people who hate sweets will love this halwa for its excellent taste. With very few ingredients this delicious recipe will be ready as it is very easy to make.


Almond (Badam) - 1 cup
Milk - 1 cup
Sugar - 1/2 cup
Ghee - 4 tbsp


1) Soak almond in hot water for about 30 mins.

2) Peel off the skin.

3) Blend together the almonds and the milk. Make a coarse paste of it.

4) Heat a wide pan (better if it is non-stick) and add 2 tbsp of ghee. Also add the almond paste to it.

5) Let it cook by stiring it for about 5 mins. (If you are not using non-stick pan, keep on stirring it, as it might get burnt and stick to the bottom)

6) Now add sugar to it.

7) Let the sugar melt and keep on stirring it.

8) Add the remaining ghee and keep on stirring for few mins until it gets non-sticky from the pan.(as seen in the picture)

9) Remove from fire and transfer it to a bowl. Now its ready to taste.

Yummy almond halwa is all set to taste.

Monday, February 13, 2012

Vendaikkai Karakkuzhambu (Spicy Ladies Finger/Okra Curry)

If you are real spicy food lover, then here is a special recipe for you. This is very spicy and mouth-watering curry.  Also this can be made very easily in no time, that too with very less ingredients. This curry goes very well with white rice, idli and dosa.


Onion - 2 (cut lengthwise)
Tomato - 3 or 4 (cut to cubes)
Ladies finger (okra) - 1 cup (cut to inches)
Tamarind - 1 lemon size ball (1 tbsp tamarind paste)
Green chilli - 3
Chilli powder - 3 tsp
Curry leaves - 1 sprig
Salt - to taste
Oil - 3 tbsp

Make about 1 cup of tamarind juice from the tamarind ball or paste, not too thick or watery.


1) Heat oil in a pan and add the onions.

2) Saute it for about a minute and add the okra.

3) Stir it well for about 2 mins to get rid off the sticky texture in okra. Then add the tomatoes.

4) Then add the green chillies and red chilli powder.

5) Now add the tamarind juice and necessary salt.

6) Let it boil for about 6 to 8 mins until the oil oozes out and gets little bit thicker.

7) Finally add curry leaves to it.

Spicy and tasty okra curry is ready to taste.