Sunday, June 10, 2007


I am putting up this recipe by popular demand!! :) These are the BEST brownies I have ever eaten. Veryy DELICIOUS!! Its one of my favorite chef Ina Garten's recipe. I make sizzling brownie sundaes with these brownies, and they are always a hit with my friends ;)


1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1
1/2-inch sheet pan.


Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Wednesday, June 6, 2007

Thai salad

A delicious refreshing summer salad! veryy Yummy!!


For the salad:
1 napa cabbage thinly chopped
1 cup shredded carrots
1/2 cup long thin slices of cucumber
1 cup fried wonton strips
2 tbsp lightly toasted sesame seeds
3 tbsp chopped scallions
sprigs of coriander to garnish

For the peanut sauce dressing:
2 tbsp peanut butter
1 1/2 tbsp honey
2 tbsp soya sauce
2 tsp chilli sauce
4 tbsp vegetable oil

For the cilantro lime dressing:

1 tbsp finely chopped cilantro/coriander
1 lime juice squeezed
1 tbsp sugar
2 tbsp vegetable oil
salt to taste


Mix all the salad ingredients, except wontons and sesame seeds in a large bowl and toss it.

For the peanut sauce dressing, mix all the ingredients except oil. Pour in the oil and stir it in till well blended.

For the cilantro lime dressing, mix all the ingredients except oil, till well blended. Stir in the oil till well blended.

Pour in the 2 dressings, making sure not to overpower the salad with too much dressing. It should be just enough to coat the salad. There should NOT be any dressing at the bottom of the bowl. Lightly toss the salad.

Sprinkle the salad with the wonton and the sesame seeds and toss it lightly.

Its ready to eat!! :) Enjoy!

Paneer Koftas


For the Kofta:
3 medium sized potatoes peeled
1 cup grated paneer
1/2 + 2tbsp besan(gram flour)
1 1/2 tsp cumin seeds
1 tbsp finely ground fresh coriander
2 freshly ground green chillies
salt to taste

Oil to fry

For the ground masala:

1 tbsp coriander seeds
1 1/2 tbsp poppy seeds
4-5 whole black peppercorns
2-3 whole cloves
1/4 cinnamon stick
1/2 tsp cumin seeds
1 tsp fennel seeds
2 tbsp roasted cashewnuts

For the curry:

1 tbsp ghee or oil
1 finely chopped small onion
1 tsp freshly ground garlic ginger
1 finely chopped tomato
2-3 bay leaf
1/4 cup tomato sauce or 2 1/2 tbsp tomato paste
1/4 cup heavy cream + 1/2 cup water OR 3/4 cup 2% milk
3/4 tsp turmeric
1/2 tsp garam masala
salt to taste

1bsp chopped fresh coriander for Garnish.


For the Koftas, boil the potatoes in a pressure cooker. Once done, and cooled, drain out the water and put in the remaining ingredients and make a paste out of it. Cover it and let it sit for about 1/2 an hour to let the ingredients blend together.

Take a frying pan and pour enough oil to be able to fry. Heat it for about 7 minutes on little over medium heat. To test whether the oil is ready, put a tiny bit of the kofta dough and put it in the oil, and if it rises up to the surface immediately, then the oil is ready! Make small balls of the dough and fry about 5 at a time till they are crisp and golden brown on the outside. Put them on a paper towel to soak up the excess oil.

For the ground masala, roast all the spices minus the nuts, on low heat for about 5 minutes, stirring it continuously until you start getting the lovely spice smell! Grind it finely in a mixer along with the cashewnuts until it is a paste like consistency.

In a large saucepan, put the ghee or oil. Let it heat for about 1 min on medium heat. Put the ground masala and saute it for about 2 minutes on low heat. Meanwhile on the side, take a small saucepan and heat up 1/2 tbsp oil for about a minute and then saute the bay leaves, onions and garlic ginger paste till the onions are slightly brown. Put the onion mixture into the ground paste mixture and mix it in well. Now put in the chopped tomatoes and the paste/sauce and cook it on medium heat for about 2-3 minutes. Put all the remaining dry ingredients like turmeric powder, garam masala and salt and cook for about 2 minutes. Pour in the cream + water OR milk and let it bubble for a bit.

You can now put in the koftas just few minutes before eating. Garnish with chopped coriander.