LOW FAT BROWNIES

I came across this recipe in a book by Sanjeev Kapoor – Tasty Eating for Healthy Living.

Since it is really low fat; I thought of giving it a try.

But with the ingredients available at home I came up with my own version which is a slight variation.

….and the brownies turned out quite well!

So, here is my version of the recipe …

LOW FAT BROWNIE

Ingredients

(Dry)

Refined flour – ½ cup

Wholewheat flour – ½ cup

Cocoa pdr – 3 tblsp

Baking pdr – ½ tsp

Baking soda – ½ tsp

Sugar – 1 cup

(Wet)

Milk – ½ cup

Eggs – 2 beaten

Vanilla essence – 1 tsp

Oil – 1 ½ tblsp

Method:

1. Combine the dry ingredients (except sugar) by sifting in a large bowl. Then add the sugar and mix well.

2. Mix together the wet ingredients.

3. Pour the wet mix into the dry mix and combine thoroughly.

4. Prepare an 8”/9” square tin by lining with butter paper. Pour the brownie mix into the prepared tin.

5. Bake at 180°C in a preheated oven for 25mins or till done.

6. Cut into squares and serve.

MISSISSIPPI MUD PIE

Just got over with two back to back Birthdays at home - husband’s and son’s. 

This year my son wanted to cut a pie instead of the Chocolate Cake. Since his favourite is the Mississippi Mud Pie, I knew what he meant….

Being a rich desert I only make it on special occasions….with amazing results each time.

The recipe may seem a little intimidating but is actually not.

I suggest you try this divine, gooey, chocolaty, sinful pie yourself….. 

MISSISSIPPI MUD PIE                                               Serves 9

Ingredients

For the pie dough

All purpose / Refined Flour – 1 ¼ cup

Cocoa pdr – 3 tblsp

Butter – 150 g

Superfine sugar – 3 tblsp

Chilled water – about 2 tblsp

For the filling

Butter – 175g

Brown sugar – 1 ¾ cups

Eggs – 4

Refined flour – 3 tblsp

Semi sweet chocolate – 150g

Light cream or Milk – 1 ¼ cups

Chocolate extract – 1tsp

Method

Pie Dough

1. Sift the flour and cocoa pdr together into a large bowl.

2. Add the sugar and mix thoroughly.

3. Cut the chilled solid butter into small cubes and add to the bowl. Rub the butter into the flour mix with your fingertips till well combined. You must stop when you get a bread crumb like appearance.

4. Bring the mix together with a sprinkling of a little chilled water.

5. Roll out the dough into a large circle with a little sprinkling of flour. Now, fit it into a 9” loose bottom pie dish. Prick with a fork, fill with dried beans and blind bake it in a preheated oven at 180°C for 15 mins.

Filling

6. Cream the butter and brown sugar till light and fluffy.

7. Sift the cocoa pdr and flour together.

8. Gradually beat in the eggs and cocoa pdr mix.

9. Beat in the melted chocolate (should be at room temp) , cream and chocolate extract.

10. Pour the filling into the pie shell and bake at a reduced temperature of 160°C for about 40 mins or until the filling has set lightly.

11. Remove from oven and cool completely on a wire rack.

You may decorate the pie with lightly beaten cream and chocolate curls, chips, sprinkles etc.

© Rinki’s Kitchen 2013 

An ideal summer snack ....

The sweet crunchy baby corn snack is just perfect for the season.

It hardly takes any time to prepare. If you have the ingredients handy you can churn it up while your guests sip on their drinks.

Spice it up to suit your taste buds. I would definitely advise against very strong flavouring.

You must try this one….

CRUNCHY BABYCORN FINGERS                                            Serves 3 – 4

Ingredients

Babycorn – 10 – 12

Finely chopped garlic – ½ tsp

Celery fresh or dried – ½ tsp

Vegetable oil – 1 tblsp

Light soya sauce – 1 tsp

Tabasco – a dash

Salt – to taste

Pepper – a pinch

Method

1. Wash the baby corns and keep aside.

2. Heat the oil, reduce to medium heat and add the garlic and celery. (If using fresh celery, chop the stalk finely)

3. Stir briefly to infuse their flavours. Take care not to burn the garlic.

4. Add the baby corns and stir or toss around.

5. Add the sauces. Season with salt and pepper and toss to mix everything.

6. Serve as a snack with a cool drink.

© Rinki’s Kitchen 2013

Aloo Posto ......

Poppy seed finds a place in many cuisines the world over. It is a historical ingredient that was used for various medicinal values. They are believed to promote fertility and wealth, act as a sedative and aid sleeping.

Posto as it is known in Bengali is loved by everyone. Traditionally it is cooked as an accompaniment to deseeded black lentil (kolai er dal) and  rice.

Now, the most popular posto dish is the Jhingey(Ridge gourd) posto but the one loved at my home is this one…

You may try the Jhinge posto recipe by replacing the potatoes with diced gourd and then you don’t need to add any water.

It is also very good for you in the summer months….

ALOO POSTO/ POTATOES COOKED WITH POPPY SEED PASTE                        Serves 2

Ingredients

Potato cubed – 1large or 2 medium

Khus khus / poppy seed paste – 3 tblsp
Mustard seed paste - 1 tsp

Green chilli – 1 tsp chopped

Turmeric pdr – ¼ tsp

Panch Phoran – ½ tsp

Mustard oil – 2 tblsp

Salt – to taste

Water – ¼ cup

Method

1. Heat the oil and add the panch phoran and let it crackle.

2. Add the diced potatoes and fry for a minute on high heat.

3. Lower to medium heat. Pour in the water and cover to cook the potatoes till they are almost done.

4. Add the pastes, turmeric pdr and the chopped chilli. Season with salt and cook stirring constantly till the potatoes are cooked.

5. Serve with hot steamed rice and a lemon wedge.

Note: You will get Panch Phoran by mixing equal parts of :

Black mustard seeds, Fenugreek seeds, Onion seeds,Fennel seeds and Cumin seeds.

© Rinki’s Kitchen 2013

EGGPLANT AND TOMATO CURRY

I chanced upon this big eggplant in my vegetable basket that was bought for making a Bharta but now I made other plans for it!

This recipe is a combination of Bengali and South Indian styles of cooking and does not involve too many exotic ingredients. It is my way of presenting the humble eggplant in the form of a colourful and very tasty curry…..

Eggplant or brinjal has many nutritional benefits. It is not only a good source of fiber but has a high water content too.

EGGPLANT AND TOMATO CURRY                                             Serves 4

Ingredients

Eggplant/Brinjal – 1 large

Tomato – 2 large (paste)

Curry leaves – 8 to 10

Ginger – 1 tsp (grated)

Green chilli – 1 chopped finely

Asafetida/Hing – a large pinch

Mustard seeds – ¾ tsp

Cumin seed – ½ tsp

Cumin pdr – ½ tsp

Coriander pdr – 1tsp 

Turmeric pdr – ¼ tsp

Jaggery (grated)  – 1 tsp

Salt – to taste

Coriander leaves – for garnish

Oil – 1 1/2 tblsp + for deep frying

Water – 1 cup

Method

1. Cut the eggplant into large pieces – quarter lengthwise and then into ½ inch thick slices. (You may cut them smaller.)
2. Heat some oil in a  pan. Fry the eggplant pieces in it on high heat. 
3. Heat the remaining oil in a pan and add the mustard seeds followed by the cumin seeds. Add the curry leaves only after the mustard has stopped popping.
4. Once the curry leaves release their aroma, add the tomato paste followed by the ginger and green chilli. Cook for 2 minutes.
5. Now, add the pdr spices and cook till oil separates. Add in water. Bring to a boil.
6. Add the fried eggplant pieces to the gravy, season with salt and jaggery and mix lightly and thoroughly.
7.  Lower the flame and cover the pan. Cook for about a  minute so that the curry comes together.
8. Garnish with chopped coriander and serve hot with any bread or rice.

© Rinki’s Kitchen 2013

Firni ..... a delicate and easy to make dessert

This is festival time in India…. Many regions celebrate the NEW YEAR around this time.

The festival celebrates the harvesting of crops. So, it is Vishu, Baisakhi, Ugadi, Bohag Bihu, Gudi Pawa, Poila Boishakh…..

Harvesting time usually centers around food, food and food. Every region has its specialties to offer. But I guess the common food factor everywhere remains the dessert.

At this time of the year it has to be something made out of rice.

Making the perfect Payesh or Payasam requires a lot of time…..so without breaking away from tradition you can cook up the perfect rice dessert in the form of FIRNI.

It is very light and delicate…. I’m sure you will enjoy making it too.

Wishing you a wonderful year ahead…..

FIRNI                                                                                      Serves 6 – 8

Ingredients

Milk – 1 litre and a little for the saffron

Basmati Rice – 6 tblsp (you may use any other fragrant rice)

Sugar – 6 to 8 tblsp

Saffron – a pinch of strands

Kewra flavouring – a few drops

Almonds – 12 pieces chopped (a few whole for decoration)

Edible silver foil – one leaf

Method

1. Soak the rice in water for about 20 mins and then grind it to a coarse paste. Keep it aside.
2. Warm a little milk and soak the strands of saffron in it to release the flavour and colour.
3. Pour the milk ( 1 litre)  into a thick bottomed pan and bring it to the boil.
4. Boil it for about 15 mins on low heat.
5. Add the rice paste to the milk while whisking it so that no lumps are formed. Cook stirring constantly over low/medium heat till the milk thickens to a nice custard consistency.
6. Add the sugar at this stage 4 tblsp to begin with. Check the sweetness and add more if you so desire. Remember that Firni is mildly sweet.
7. Once the sugar is incorporated add the saffron into the custard. Mix thoroughly and take it off the heat.
8. Cool the firni to room temperature before adding the kewra drops.
9. Add the almonds at this stage and mix well.

Pour into a serving bowl and decorate with whole almonds, saffron strands and edible silver foil. Chill in the refrigerator before serving.

Note:

If you don't have Kewra flavouring just add Rose water or flavouring instead.

You may soak the almonds in water for a few hours and peel them before chopping.

Serve in terracotta bowls to add drama.

© Rinki’s Kitchen 2013

Jalfrezi....

Vegetable jalfrezi is a dry, tangy ,mildly flavoured curry which is quite versatile. Its colourful appearance makes it appealing too.

You can really combine your own choice of vegetables to give it a signature.... for the vegan version you may substitute the paneer/cottage cheese with tofu....
There is no restriction on the variety you use either... mushroom, sweet corn, cauliflower, bell peppers of different coulours ... take your pick.

I like to slightly under cook the veggies to add that mild crunch....

VEGETABLE JALFREZI                                                      Serves 6 - 8

Ingredients

French beans, Carrot, Baby Corn – 1cup each (cut into long pieces)        

Peas – 1 cup

Bell peppers (long pieces) – ½ cup

Onion – 1 large (sliced)

Paneer/ cottage cheese - ¾ cup (diced)

Tomato puree – 3tbsp

Chopped green chillies – as per taste

Ginger (grated) – 1 tsp

Garlic – 2 cloves chopped finely

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Whole cumin – ½ tsp

Garam masala pdr – ½ tsp

Chaat masala – ½ tsp

Haldi/Turmeric – a pinch

Tomato ketchup – 1tblsp

Vinegar – 1 tblsp

Vegetable oil – 2 tblsp

Salt – to taste

Fresh coriander leaves – for garnish

Method

1. Parboil / Steam the carrot, beans, peas and baby corn and keep aside. Remember not to cook them through.
2. Heat oil in a pan and add the whole cumin. Reduce the heat to medium.
3. Add the onions and stir fry them till translucent.
4. Add the tomato puree followed by the chopped chillies, ginger and garlic. Cook for a few seconds before adding the pdr coriander, cumin, garam masala and haldi. Sprinkle a little water and cook till oil seperates.
5. Now add the bell peppers and tomato ketchup and cook for a minute. Add the steamed veggies season with salt and cook stirring constantly.
6. Once the vegetables are combined thoroughly, add the paneer pieces. Sprinkle chaat masala and mix lightly. Cover for a minute.
7. Finally add the vinegar and combine it. Garnish with coriander leaves and serve hot with chapatti, tortilla or paratha.

Note: It is a good idea to pack a jalfrezi chapati / tortilla roll in the lunch box.

© Rinki’s Kitchen