Microwave Chocolate Brownie

Craving for brownies? don’t have oven at home? no worries.. now bake them in microwave just in 4 minutes!

Ingredients:
1 cup flour
1 cup sugar
1 cup oil
4 eggs
4 tbs coco powder
1 tsp baking powder

Directions:
1. Beat eggs n then mix all above ingredients just with fork.

2. Pour all the mixture in a tray and put that in microwave just for 4 minutes. Check with toothpick if it comes clean remove the tray from the microwave.

3. Extra yummy brownies will be ready very quickly.

Enjoy!

Kulfi

Ingredients:
1 liter milk (4 cups)
1/2 tin condensed milk (7 oz)
6-8 pods of green cardamon
1 tbsp sugar
4 slightly heaped tbsp of milk powder

Directions:

1. Take out the black seeds from the green cardamon pods and waste the husks. Now grind these seeds with 1 tbsp sugar till fine powder and set aside.

2. Take a heavy based pan and pour in 3 cups milk, the cardamon and sugar powder, 1/2 tin condensed milk.

3. Then in the remaining one cup of milk mix in the 4 tbsp milk powder then also add this to the pan.

4. Now turn on the heat and bring to a boil, then lower the heat and cook for another 5-10 minutes.

5. Now remove from heat and cool a bit and pour into the Kulfi molds, or a pudding molds or popsicle molds…what ever you have will do. Then freeze well.

Caramel Egg Pudding

Nothing can beat home made caramel egg pudding

Ingredients:
1/3 cup sugar
2-3 Tablespoons water
6 eggs
4 bread slices (cut the edges)
4 cups (1 litre) milk
¾ cup sugar
1 teaspoon vanilla essence

Directions:
Mix 1/3 cup sugar and 2-3 tablespoons of water and heat in a pan on moderate heat until it turns dark golden brown (caramalised). Pour the mixture onto the bottom of a dish and spread it on the bottom with a wooden spoon or spatula.

Beat together eggs + ¾ cup sugar and vanilla essence in a big bowl.

Heat the milk, add slices in it and pour it in the above egg mixture while stirring constantly.

Pour the milk and egg mixture in the dish containing the caramelised sugar.

Heat water in a pan and put the dish over the pan cover it with lid and let it be cooked in steam for 20 minutes, check the mixture with knife if its sticky keep it few more minutes.

Black Forest Cups

Ingredients:
300 gms sugar
300 gms butter
50 gms fresh cream
6 eggs
250 gms flour
250 gms chocolate powder
1½ tsp baking powder
Pinch of salt

For Topping:
150 gms whipped cream
12 cherries
25 gms grated chocolate
12 cup cake moulds, lined with butter paper.

Directions:
1. Mix the butter and sugar then gradually add the eggs one by one to make a smooth batter.

2. Now mix in the fresh cream and blend well. Sieve flour and chocolate powder together with the salt and baking powder.

3. Now gently fold the dry ingredients into the batter, pour the mixture into moulds and bake for 15-20 minutes at 170 centigrade.

4. Once baked, remove from mould and leave to cool.

5. Garnish with a swirl of whipped cream and a cherry. Sprinkle with grated chocolate and serve.

Chocolate Walnut Muffins

Ingredients:
4 Eggs
110 gms Plain Flour
1 tsp Vanilla Essence
200 gms Castor Sugar
1/4 tsp Almond Essence
140 gms Plain Chocolate
170 gms Unsalted Butter
115 gms Chopped Walnuts
55 gms Dark Brown sugar
1 tbsp Unsweetened Cocoa powder

Directions:
1. Preheat the oven to 180° C. Grease a 12-cup muffin pan or use paper cases.

2. Melt the butter with the chocolate in the top of a double boiler or in a heat proof bowl set over a pan of hot water. Transfer to a large mixing bowl.

3. Stir both the sugars into the chocolate mixture. Mix in the eggs, one at a time, then add the vanilla and almond essences. Sift over the flour and cocoa. Fold in and stir in the walnuts.

4. Fill the prepared cups almost to the top and bake for 30-35 minutes, until a skewer in the centre barely comes out clean.

5. Let it stand for 5 minutes before turning out onto a rack to cool completely.

Peanut Butter Cookies

Directions:
1. Preheat oven to 350 degrees F.

2. Measure all ingredients into a large bowl. Beat at medium speed until well mixed.

3. Shape dough into one and a half inch balls. Place 3 inches apart on cookie sheets.

4. Dip a fork into flour and press deeply across top of each cookie; repeat in opposite direction.

5. Bake for 15 minutes or until cookies are lightly browned. Cool on wire racks.

Chocolate Brownie Pudding

Ingredients:
For Brownies:
Dark chocolate 6 ounces
Butter 1/2 cup
Eggs 2
Sugar 1 1/4 cup
Vanilla essence 1 tsp
Refined flour 2/3 cup

For Pudding:
Egg yolk 6
Sugar 1 cup
Vanilla essence 1 tsp
Coco powder 3/4 cup
Dark chocolate 3 ounces
Milk 3 cup
Cream for garnish

Directions:
1. To prepare the brownies, whisk eggs & sugar till they are mixed well.

2. Boil water in a pot.

3. Put dark chocolate in a saucepan & place on top of the boiling water to melt.

4. Add melted chocolate, vanilla essence & refined flour to the brownie mixture & stir with a spatula.

5. Cover the baking dish with aluminum foil, pour the mixture on top & palce it in a preheated oven at 200 degree C for 25 minutes.

6. Cool & cut in squares.

To prepare the pudding,
7. Add to the milk & mix well. Take little amount of milk, add beated egg yolks in it.

8. Put rest of the milk in apot now add mixture of beated egg yolks and sugar cook on slow flame.

9. Put the vanilla essence, coco powder & melted chocolate in the mixture & cook till it becomes thick.

10. To serve, place the brownies in a bowl, add pudding, & garnish with cream & chocolate shavings.

This recipe serves: 6 people
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Kheer - Rice Pudding

Ingredients:
2 liters Milk
Rice 1/2 cup- wash and soak for 15 minutes, then grind fine.
397 g Condensed milk
8 Cardamoms (peel and grind seeds and mix with 1 tsp sugar)
Almonds and pistachios few, peeled and finely chopped, plus for garnishing
1 cup Sugar
1 cup Qalaqand
varq (edible silver paper) for garnishing

Directions:
1. In a large pan bring milk to a boil, lower heat, cook till it thickens slightly.

2. Peel and grind cardomoms and mix with 1tsp

3. Mix the ground rice with a little cool milk and add to the milk along with the ground cardamom seeds and sugar.

4. Stir constantly till rice is thoroughly mixed with milk.

5. Turn off the heat.

6. Add condensed milk, some almonds and pistachios after 15 minutes and stir together.

7. Pour the kheer in a clay dish and let it set.

8. Crumble the qalaqand on top, garnish with almonds, pistachios and silver paper (varq).

9. Serve cold.

This recipe serves: 6 people
Preparation Time: 1 hour
Cooking Time: 25 minutes