Eggless Chocochip Choco Cupcakes With Chocolate Buttercream Frosting..!!!

My daughter is a fanatical chocolate lover. Be it an ice-cream, cake or dessert her mind and tastebuds always revolve around chocolate. Since her very tender age she does not even want to try any flavor other than that. Therefore, making chocolate cakes at home is one of my unvarying works. Mostly I make cakes with eggs but this time my wanderlust mind asks me to go eggless. So this time I made Choco-chip cupcakes with chocolate buttercream frosting without using eggs. The outcome was fantastic and wholly loved by her and her friends.

Here is how to make it:

Ingredients:

                            :For the Cup Cakes:

1. All Purpose Flour ( I used self raising flour, will be available in supermarkets): 1 Cup
2. Granulated Sugar: 1  Cup (  I used 1 1/2 Cup as it was in powdered form)
3. Unsweetened Cocoa Powder: 1/3 Cup
4. Baking Powder: 1 tsp.
5. Baking Soda: 1/4 tsp.
6. Salt: Just a pinch
7. Oil: ½ Cup
8. Water: 1 Cup
9. Distilled Vinegar: 1 tbsp.
10. Vanilla Extract: 1 tsp.
11. Choco Chips: A handful.

              : For Butter Cream Chocolate Frosting: 

1. Unsweetened Chocolate : 125 gm.
2. Butter: 2/3 Cup (preferably unsalted version, and the butter should be kept at room temperature for sure)
3. Confectionary / Icing Sugar: 1 ½ Cup
4. Vanilla Essence: 1 ½ tsp.

 Process:

                                   Making Cup Cakes

1. Preheat the oven to 350 degrees F or 180 degrees C for 10-15 minutes.
2. Prepare your cupcake baking tray with the cupcake liners. If you don’t have cupcake liners then grease it with little butter.
3. Take a bowl and sieve all the dry ingredients together i.e. flour, cocoa powder, sugar, salt, baking powder & baking soda. Mix them well.
4. Take an another bowl and add the liquid ingredients together i.e. water, oil , vanilla extract and the vinegar.
5. Then pour the liquid ingredients slowly and gradually into the dry ingredients and mix well. But remember not to over mix them.
6. Now pour the batter into the cupcake liners carefully and fill each other cupcakes liners only up to 2/3 rd.
7. Sprinkle few chocochips on the top.
8. Now bake them in the preheated oven for 20-22 minutes. Time of the baking may vary according to the power of the ovens. Once done insert a toothpick to check whether it comes out clean or not. If it comes out clean then your cakes are ready.
9. Let them cool in the baking pan for few minutes. Then remove the cupcakes from the pan and let it cool completely.

                                   Making Frosting:

1. I melted the chocolate using the double boiler method. For this you have to take a sauce pan filled with about an inch of water, bring it to boil. Put a heatproof bowl on top . Add the chopped chocolate into the top bowl. Let it melt with stirring constantly. Soon the chocolate will be melted. Now let the melted chocolate come to the room temperature and make it cool completely.
2. The melted chocolate must be cooled down. Otherwise the frosting will be very runny and you couldn’t able to frost.
3. Now take a bowl, put the room temperature butter and using a electric mixer mix it till it becomes soft and fluffy.
4. Add the icing sugar into it and mix it very well to get a smooth and creamy batter.
5. Add the vanilla extract whisk it.
6. Then add the cooled and melted chocolate and whisk it again at high speed to get a very nice soft, smooth, fluffy and creamy frosting.
7. Now put them into the piping bags and frost them on the top of the completely cooled cupcakes (don’t frost when the cupcakes are hot or warm, frosting will be runny in this way) and decorate according to your choice.

                                                                      Enjoy Your Food..!!

Eggless Rich Chocolate Brownie..!!!!

Fundamentally cakes and brownies are dissimilar from each other. Brownies have chewy or cookie like consistency and they have a crackled top whereas cakes are light and fluffy with smooth top. Generally cakes tend to have more flour, while brownies tend to have more butter (melted) or oil. During baking a cake, baking powder and baking soda are used as the basic ingredients whereas in case of baking most of the brownies, baking powder and baking soda are not necessary.

But in my version, I have used baking powder and made a soft ,moist and rich chocolaty brownie. Though here  I have mentioned to use unsalted butter but you may use salted butter too. But if you are doing this just skip the use of salt stated in the recipe ingredients. To give a extra crunchiness to the brownies use of walnuts or almonds are the must but I didn’t use them as my daughter doesn’t want to eat them. For a double chocolaty taste in this recipe I have used some chocolate chips also. If you don’t want you may not have to use this.

Here comes the recipe:

Ingredients:

• All Purpose Flour: ¾ Cup
• Powdered Sugar: 1 Cup
• Salt: ¼ tsp.
• Baking Powder: 2 tsp.
• Cocoa Powder: ½ Cup
• Unsalted Butter (Melted/Cooled): ½ Cup
• Unsweetened Yogurt: 1/3 Cup
• Vanilla Extract: 2 tsp.
• Chocolate Chips (Optional): ½ Cup
• Chopped Walnut/Almonds (Optional): ½ Cup
• Water: ½ Cup (If required)

Process:

• Preheat the oven at 180 degree Centigrade or 350 degree Fahrenheit for 10-15 minutes.
• Take a bowl and add in all the dry ingredients together i.e. all-purpose flour, sugar, salt(if using) and baking powder. Add in the cocoa powder and mix thoroughly. Make sure that there is no lump in the mixture.
• Now melt the butter in microwave or in oven and let it cool down completely.
• Take a big bowl and add the melted butter, yogurt and vanilla extract and whisk it thoroughly until you get a very smooth, creamy and, lump free mixture.
• Add in the dry ingredients gradually into the liquid mixture and mix well. But do not over mix. During this time if you find that the mixture is too tight you may add ½ cup of water and mix well.
• Add the chocolate chips and almond or walnuts if you are using. Mix well.
• Now take a baking pan and grease it with butter or oil. Line it with parchment paper with sides up. Actually with the use of parchment paper it will be easy to lift up the brownie after baking. Grease the parchment paper also with butter.
• Now pour the batter into the prepared pan and bake it inside the preheated oven for 30-40 minutes (The times actually depends on the power of the oven, it may take even 45-50 minutes).
• Check the brownie by inserting a fork or tooth pick. If it comes out clean then the brownie is ready.
• Take the pan out of the oven and let it cool completely. Once the brownie cools down completely demold it and cut it into square pieces. Dust them with some powder sugar and serve. You may serve it with vanilla ice-cream also.

                                                              Enjoy Your Food..!!!

Achari Daal Paratha With Leftover Daal..!!!

Finishing the surplus/leftover daal, is the toughest job to do for me and  my family members. Most of the time, uselessly I keep it inside the refrigerator thinking of doing something later with it and then throw it into the garbage bag. 

But this time I didn’t do this, rather I made something new using it, in the next morning. Yes, I made “Daal Paratha” for the  breakfast and that too in a twisted way, to give the parathas a special touch. And it was“Achari Daal Paratha” .

Everyone in my family loved it, enjoyed it and happily finished it. 

Can you visualize my "win-win" face in the end? Yes, I was deliriously happy and why shouldn't I ? Atlast I found a way out.

Anyway, let’s come to the point now.Here is the detailed process following which you can also make “Achari Daal Paratha” with your leftover daal.”


Ingredients:

For Stuffing:

• Leftover daal(I used pinkish red lentil,masoor daal) : 1 1/2 Cup
• Chopped Onion: 2 tbsp.
• Ginger Paste: 1 tsp.
• Hot & Sour Pickle(I used mango pickle, you may use any variety of your choice) : 1 tbsp.(mashed the pulp of the mango including masala and discard the hard portion).

For the Dough:

• Whole Wheat Flour( Atta) :- 1/2 CUp
• All Purpose Flour: 1/2 CUp
• Salt: 1/4 th tsp.
• White Oil : 2 tbsp to fry the paratha and 1 tbsp to knead the dough.
• Water: To knead.

Process:

      Stuffing Preparation:

• Start boiling the leftover daal in a non stick pan. Once the daal becomes thick add the chopped onion and ginger paste. Cook for 3-4 minutes more until the raw smell goes off.
• Now add the pickle and mix well. Cook until all the water dries up and the mixture gets ready to use as stuffing.
• Keep it aside and let it cool for sometime.

Dough Making:

• Take a bowl. Mix in atta, maida, salt and white oil. Add water slowly and make a firm yet soft dough. Cover it with a wet cloth and let it rest for sometime.
• Now divide the dough into few medium sized balls. Every ball should be equal in size.

 Making Paratha:

• Roll out each ball into a small circle dusting with wheat flour.
• Keep one tbsp of stuffing in the center and gather all the corners, close it, seal it well and press lightly.
• Now roll out the sealed stuffed ball carefully dusting with wheat flour powder.
• While rolling them out keep the sealed side of the ball on the top and don't apply too much pressure.
• Repeat the same process and roll out the other balls.
• Now heat a flat pan or tawa. Put the rolled paratha on it, when the bubbles will come, spread a tsp of oil all over the paratha and flip it over to the other side. 
• Spread another tsp of oil on the other side until the brown spots appear on both the sides.
• Repeat the process to fry the rest of the balls.
• Achari Daal Paratha is ready now.
• Serve the paratha hot with curd,pickle or raita.

                                                                           Enjoy Your Food..!!!

Chicken Cutlet With Chicken Fillet..!!

Making a healthy and delicious evening snacks on a regular basis makes me sometimes out of my mind. I simply cant decide what should I prepare which will be good in taste and provide some goodness to health. I prefer to drink a glass of juice or a whole fruit during this time but my daughter since her more young age prefers to eat something delicious. Today I am going to share an idea of making easy chicken cutlet which not only you can enjoy with your family but also you can serve it as evening snacks or appetizer to your guests. I am very sure of the fact that you are going to enjoy this to the fullest.
Process of making is extremely easy. Few months back I have shared an another recipe of chicken cutlet which I made with minced chicken(Chicken Cutlet with Keema) . You can go for that option too but this one is more easy to make.


Here Comes detail recipe:

Ingredients:

• Boneless Chicken Breasts: 1
• Onion: 1( medium, finely chopped or paste)
• Ginger:1''( paste)
• Garlic: 2 tsp ( crushed or paste)
• Vinegar:1 tsp.
• Salt:To taste
• Black Pepper Powder:2 tsp.
• Red Chili Powder: 1/2 tsp ( optional)
• Eggs: 2 (beaten with little salt)
• All Purpose Flour(plain maida): 1/2 cup or as per the requirement to coat the chicken pieces.
• Freshly Prepared Bread Crumbs: 1 Cup ( or as per the requirement to coat the chicken pieces well)
• Oil: Enough for deep frying.

Process:

• Take an extremely sharp and big knife( preferably chopper) and  make a few thin slices(fillets) of the chicken breast. Form each of the breast( of 150 gm weight) 3/4 pieces of  thin fillets can be removed. Wash and pat dry each of the fillets.
• Now take each of the fillets in between two tissue paper and with a wooden rolling pin ( you can use the wooden portion of your knife) bash/whack/roll/hit it until the fillets become little flattened. But try to do it very carefully so that the fillets can not be broke.
• Now take a large bowl and mix the chicken fillet with onion, garlic, ginger, vinegar, salt, black pepper powder and chili powder. Mix thoroughly and keep the bowl separately covered for 30 mins atleast.
• Now beat the eggs with little salt and keep aside. Take two flat plates and arrange the  all purpose flour and the bread crumbs.
• Now take each of the chicken fillets from the bowl ( marination bowl) and first coat them in a layer of flour.
• Then grab each of them and dip into the egg mixture and give a final coating of bread crumb very well.You may use a tong while doing this so that all the bread crumbs, eggs and flour cant be stick to your hands and you can easily finish all the processes well.
• Once the coating process is done, heat the oil in a deep bottom vessel and fry them until golden brown color appears.
• Absorb the excess oil using a tissue and serve the chicken cutlets with your favorite salads and sauce.

#Note: You may bake your chicken cutlets too. For this preheat your oven to the maximum settings ( 180-200 degree celcius) .Take a big baking tray and place a non stick baking parchment paper.Grease it generously with white oil or olive oil.Place the chicken pieces on the baking sheet and sprinkle little more oil on the top. Bake it into the preheated oven until the crust becomes golden brown in color. You may require to flip the chicken pieces in between.Take them out of the oven and serve.

                                                                    Enjoy Your Food.....!!

My Version Of Cheese Chili Toast...!!!

Cheese Chili Toast is one of my most favorite snack recipes which I prepare very frequently at home. For the first time I tasted it in Pizza Hut few years back. That time I was not at all interested in cooking . Gradually  my cooking fascination has developed and I started making almost all my favorite preparations which I love to eat outside. Cheese Chili Toast is one of them. Whenever you cant decide what to make for a quick evening snacks try it and I bet you will love your own preparation.

Here is the process:




Ingredients:

• Bread Slices: 2 (white /brown or you may use garlic bread too)
• Cheddar Cheese :3/4 tbsp . (In absence of cheddar cheese you may use any processed cheese,even pizza cheese is ok too)
• Green Chili:2/3 ( Chopped)
• Bell Pepper: 1/2 (chopped) ,Green/yellow/red whatever you want (optional though)
• Tomato:1/2 (finely chop,preferably deseeded tomato)
• Onion:1/2 (finely chop)
• Black Pepper Powder:1/2 tsp.
• Salt: as per taste
• Butter: 1 tsp.
• Garlic :1/2 tsp (chopped)

Process: 

Before I start to write the process I want to mention that you may use any type of bread for  making cheese chili toast. But as I like the garlic bread most I use it most of the time . But when I don't have garlic bread in my kitchen pantry  to bring little garlic flavour I do the following step. If you don't want you may absolutely skip the step too.

• At first heat the butter in a flat pan. Add the chopped garlic. When the garlic becomes little brown at low to medium flame toast  the bread slices very little . Dont over fry or over cook them. It will give the bread slices a nice garlic flavour.Keep the bread separately in a plate.
• Now take a big bowl. Add the chili,chopped onion, bell peppers, tomato, little salt and black pepper powder.Mix well.
• Grate the cheese in the same bowl and mix well.
• Spread the cheese mixture evenly onto the bread slices.
• Then just microwave your bread at full power only for 1-2 minutes or until the cheese melts.

Tip: You may bake the bread slices too. If you want to bake it you don't need to toast the bread before. Just put the garlic into the cheese mixture and then spread the mix on to the bread slices. Then preheat your oven at 160 degree C and then bake the bread slices until the cheese melts.

                                                              Enjoy Your Food...!!!