Vegetarian - Eggless Chewy Dark Chocolate Almond Brownies

Letz usher in this new year with some chewy, yummy almond dark chocolate brownies!!

This is an eggless version but not vegan (I use milk and dairy products)

The recipe:
you need

1. whole wheat flour - 2cups
2. Brown sugar/raw sugar - 1 1/4 cup (depends on the sugar and your sweet tooth)
   
3. Cocoa powder (plain and unsweetened) 2/3 cup (I use dark chocolate)
4. Salt - 1/4 tsp
5. Water or milk - 1 cup
6. baking soda - 1 tsp (optional/ chefs have different opinion on using baking soda/powder)
7. Roasted Almond powder - 1 cup
8. Butter or olive oil (optional) - 2tbsp (almond powder works in place of oil)
9. Elaichi powder or Vanilla essence - 2tsps
10. Roasted and crushed almonds - 4tbsps
11. Apple Cider vinegar or lemon juice - 1tsp
    

Process:

• Mix the flour, sugar, cocoa powder and salt in a bowl
• Pour in water, vegetable oil, almond powder, elaichi( cardamom) powder and crushed almonds and mix until a;ll the ingredients have mixed in well.
• Spread evenly in a 9x13 inch baking pan. (or any pan of your choice)
• Bake for 35 to 40 minutes at 300 (I use the preheat time as well to save energy)
• It is done if the top is well set and doesn't look shiny 
• Use an fork to check and if it comes out clean, you are done
• Take it out of the oven and cut them into squares or shapes of your choice (use a pizza cutter rather than a knife)
• Let cool for at least 10 minutes

....chewy dark chocolate almond brownies up for grabs...

Wishing a Happy New year 2010.... :)

Trivia:
Traditional brownies do not have baking soda (leavening agents) . It is said that brownies were an invention of a forgetful chef...who missed adding the baking soda to the cake batter. Absence of  baking powder/soda is what makes brownies chewy and different from a fluffed up chocolate cake...Skipping it makes the brownie more chewy and gooey from with in :)..Chefs and bakers have always said that adding soda to the batter makes a chocolate cake and not a brownie :) 

Stuffed Bread - Lauki, Carrot and Zucchini Masala

This is another one from the food folder. Wanted to post just pictures for now...I could not think of anything specific to add to the post..So linked it up with a similar post on Cinnamon swirl bread...This time around instead of cinnamon and sugar it is a mixed veg masala (dry sabzi) which goes into the bread (before baking)...

More bread recipes and pictures coming your way!!

Oven roasted Green peas

I love savoury snacks but have to keep away from fried food. Different varieties of sundals, kosumalli and salads are a staple in my everyday menu and my hubby loves them too. Green peas, rajma, chana, kabuli chana etc see their way into my salads, uslis and snacks. As much as I would love eating fried versions of these proteins, I have to stick to sundals and oven roasted versions of these yummy treats.

I saw this picture of green peas snack in my "food" folder and thought I'd write about it. I made this snack by chance and worked my way with the "how-to" of this recipe by accident. I had soaked some kabuli chana to make sundal for a festival and ended up falling sick. I use the cooked chana for something other than chole and made a baked snack out of it. I dint want to fry it so ended up roasting it in the oven. I am sure other food bloggers would have their version of such snacks, but here is how I "cooked" it up. :)

The process is almost the same for all the lentils/dals/bean varieties.

Oven Roasted Green Peas 
You need:
Green Peas (dry) - 3/4 cup ; (or fresh - 1 cup)
Salt
Hing
turmeric
Khuzhambu powder - 1 tsp
Oil - 1 tsp
Garam Masala- 1 tsp(optional)

Process:

• Soak your dry peas overnight (6-8 hrs)
  
• Pressure cook the peas (1 whistle) with salt and turmeric - the peas have to be well done but should not fall apart. (Fresh peas can go into the oven right away)
  
• Strain excess water and lay it onto a baking tray to cool.
• When it is reasonably cool to touch, sprinkle khuzhambu powder, hing and garam masala powder and mix well.
• pour oil and mix till the oil spreads evenly among the peas
• Leave it for a ten minutes and put it in the oven (middle rack) for 10-12 minutes at 350F (you can use the pre heat time as well)
• Take them out of the oven....they may look half done but let them cool. They will turn crisp on the outside and remain crunchy on the inside.
• Store it in an air tight jar /bottle

Perfect for those evening cravings... :)

I use these oven roasted bean varieties as a crunch factor for soups and salads. You could also use these peas as a base for raitha and serve with parata, jeera rice or pulav! Khao tho jaano! :)