Sunday, December 1, 2013

AS MANY OF MY FRIENDS ARE PURE VEGETARIANS SO FOR THEM TODAY I AM SHARING  RECIPE OF.........

                                                   EGGLESS BROWNIES

                ITS JUST MIXING OF INGREDIENTS  NO BEATERS REQUIRED!

                                                    SIZZLING BROWNIE!  
                                    

INGREDIENTS:

  1. 11/4 CUP FLOUR(MAIDA)
  2. 1/2 CUP COCOA POWDER
  3. 1 CUP POWDERED SUGAR
  4. 1 TSP SODA BI CARB (MEETHA SODA)
  5. 1/2 TSP BAKING POWDER
  6. 1 TSP VANILLA ESSENCE
  7. 80 gms MELTED BUTTER
  8. 1 TBSP WHITE VINEGAR
  9. 1 CUP LUKE WARM MILK
  10. 2 TSP CURD(OPTIONAL)
  11. 50 gms CHOPPED COOKING CHOCOLATE(OPTIONAL)
  12. 1/2 CUP CRUSHED WALNUTS
  13. 2 TSP POWDERED ALMONDS(OPTIONAL)
PREPARE A 12' 'BY 12'' BAKING DISH OR PAN BY RUBBING IT WITH BUTTER AND THEN DUSTING IT WITH FLOUR.( SQUARE DISH WORKS BEST)

METHOD:

TAKE A FLAT BOWL. SIEVE IN ALL THE DRY INGREDIENTS IN THE BOWL( i.e FROM INGREDIENTS 1 TO 5).
NOW TAKE MILK IN A SEPARATE BOWL ADD CURD  AND VINEGAR TO IT. LET IT SIT FOR 2 TO 3 MINUTES.(MILK MIX)
MELT CHOPPED CHOCOLATE IN A DOUBLE BOILER OR MICROWAVE IT FOR FEW SECONDS TILL IT MELTS.
NOW COMES THE ASSEMBLING OF INGREDIENTS.(ITS SIMPLE)
POUR IN ALL THE WET INGREDIENTS IN THE DRY INGREDIENTS OF THE  FLAT BOWL.
THAT IS POUR IN MILK MIX,VANILLA ESSENCE,MELTED BUTTER,MELTED CHOCOLATE AND CRUSHED WALNUTS AND POWDERED ALMONDS IN THE FLOUR MIX AND WHIP FOR JUST 2 MINUTES WITH A SPATULA OR A HAND WHISK TILL THE THE TIME NO LUMPS ARE SEEN.
THE MOST IMPORTANT TIP IS NOT TO MIX IT FOR TOO LONG.
THE CONSISTENCY OF THE BATTER IS NOT THICK LIKE CAKE,ITS A BIT FLOWY.

POUR IN THE PREPARED BAKING DISH AND BAKE AT 180 DEGREE CELSIUS FOR 40 MINUTES OR TILL THE SKEWER INSERTED COMES OUT CLEAN.
                                                  IMPORTANT TIPS
  • IT SHOULD NOT BE BAKED FOR TOO LONG.
  • ITS BEST TO CUT IT INTO PIECES AFTER FEW HOURS OF REFRIGERATION.
  • ITS TASTES BEST IF SERVED HOT WITH CHOCOLATE SAUCE AND VANILLA ICE CREAM.
  • BUTTER CAN BE REPLACED WITH COOKING OIL.(BUT REDUCE THE QUANTITY TO 70 ML) TASTE WILL VARY
  • WE USE CURD AS IT IMPROVES THE TEXTURE.
  • VINEGAR HELPS IN SOFTENING THE BROWNIES.
  • POWDERED ALMONDS GIVE A NUTTY TASTE.

2 comments:

  1. This one is superb!...very quick and easy to make...:)

    ReplyDelete
  2. I have tasted your brownies...the mere thought of them make me drool..
    Thank you for sharing the recipe.

    ReplyDelete