Whole Wheat Cocoa Brownie | No Oven recipe | FlavourDiary


Cocoa Brownie No Bake


Its a been a while i gave attention to this little blog of mine may be because i was digged in other stuff. I always wanted to get back soon but that was not happening and when we entered in new year even at that time i was willing to get back but then it was not happening. But i successfully uploaded 3 videos on my Youtube channel which were pending from long time. For this year this is my official post which i made and that to last moment for my MFB challenge.
MFB challenge happens 10th of every month and this month challenge was cooking a recipe from  afeliaskitchen  by Afia. She has got lot of yummy non-veg and baking related recipes. with beautiful pics. Because i thought of taking up this challenge nick of time... i wanted to do some quick recipe and kid friendly ... so i took her Chocolate Brownie recipe and followed the same recipe quantities as is but instead of baking in Oven and kept it in microwave. As we were not using any chocolate in it i named it *Cocoa Brownie*. It took me around 12 mins in microwave. Yeah that was quick..just before kids pickup time and sunset. To take a pic (which is ok today) i have to do before 3.00pm because i have to go to pick up the kids and by the time we come back home (3:45) n our lovely sun would have almost set. 
Today's recipe is Whole Wheat Cocoa Brownies in microwave...these brownies are dense and cakey. Because these are baked in microwave its not dry on top and have bit steaminess in it, which probably you won't get to known until you been informed about it . For quick fix microwave is okk but baking in oven results the perfectness. By the way Kids n me loved the recipe and gobbled half of it ... 





Level: Easy
Makes: 16


1 teaspoon: 5 ml

Ingredients

150g whole wheat flour(chapati atta)/Plain Flour
300g sugar
35gms cocoa powder
1 tsp baking powder
1 tsp vanilla extract
3 Large eggs
170g butter/margarine
100ml boiling water
icing sugar for dusting (optional)


Directions


*Baking in Oven then Preheat your oven to gas mark 4 before starting.

Boil 100ml water in the kettle.
Melt 170g butter/margarine in short 15 - 20 seconds bursts in the microwave or in a pan (whatever suits you), once melted leave to one side.
Prepare a square 8 x 8 inch cake tin[If you are making in Microwave use microwave safe glass vessel] by lining with grease proof paper.
In a clean bowl sift in 150g flour, 35gms cocoa powder, 300g sugar, and 1 tsp baking powder.
Mix the dry ingredients together. Add 3 eggs one at a time, followed by 1 tsp of vanilla extract.
Now add the melted butter and mix all the ingredients together using a whisk. Finally measure and add 100ml boiling water (please take care when mixing in the boiling water at this point, if you have young children helping you).
You should have a lovely glossy mixture which drops off your whisk easily. Pour the mixture into your tin(microsafe glass bowl).
Microwave:  I am using 800w microwave. Place the glass bowl and first cook for 9 mins on high without opening inbetween and then check if the center is cooked then again keep it for 1 min interval and cook until toothpick inserted comes out clean. For me it took 12mins.
Baking in Oven:
Place the tin in preheated oven and bake in the center of your oven on gas mark 4 for 45 - 50 minutes. Remove the tin from oven and check that it's cooked by inserting a knife/toothpick into the centre, the brownies are done when a knife/toothpick comes out clean. 

Leave to cool in the cake tin for 15 - 20 minutes, then take a plastic knife and loosen around the edges and remove from the cake tin. Allow the brownies to cool completely on a cooling rack once removed before slicing.
Slice the brownies into 4 sections as shown and then either into 4 x 4 slices (this will give you 16 squares) or 4 x 5 slices (this will give you 20 squares). Dust with some icing sugar for a pretty effect.
Serve your Chocolate Brownies as is or alongside ice cream and syrup for a really indulgent treat!

#CocoaBrownies is going to #MFBC for Jan19 month.






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Cucumber Kheera Halwa Recipe | Flavour Diary | Indian Sweet

Cucumber Kheera Halwa Recipe


Today's recipe is quick simple and unusual dessert recipe.Cucumber is low calorie food and notable in Vitamin K and supplies low content of essential nutrients. Usually Cucumber is used in dips/raita's , Beverages(lassi, chanch) and curries but today its time for dessert.This recipe just came together in my mind when  MFBC has decided for cucumber as ingredient for this month challenge. 
Check out ingredients n steps below

YOu may also like to try other unusually rare dessert recipe:
Black Seeds Pie (Nigella Seeds Pie Dessert)
Chickpea Chocolate Cake

Sweet Corn Halwa
Coconut Moong Dal Halwa Truffle
Shahjahani Meetha(Tamatar Ka Halwa)
Peas Coconut Halwa
Paneer Coconut Halwa
Apple Beetroot Coconut (ABC) Halwa
Avocado Phirni


Level: Easy
Total Time:25mins
Serves: 2

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Cucumber/Kheer:1 large/ 1 cup (squeezed)
Ghee: 1 tablespoon
Milk Powder: 1/2 cup
Sugar: 2 tablespoons(to taste)
Semolina/Rava : 2 tablespoon (roasted)
Cardamom Powder: 1/2 teaspoon
Cashews: 7-8 (fried)

Directions

Peel the skin of cucumber and grate it. Squeeze the water out of it and measure it to 1 cup.
In a pan add 1 tablespoon of butter and then add squeezed cucumber.
Saute until all water is evaporated, then add sugar.
Once sugar melts add milk powder, Roasted Semolina and cook until desired consistency and then add fried cashews and cardamom powder and mix well and serve hot or cold.

cucumber kheera halwa recipe

#CucumberHalwa   is going to be part of #MFBC20



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Black Bean Brownie | Flourless Gluten Free Butterless | FlavourDiary


Black Bean Brownie healthy baking recipe


Today's recipe is healthy twist to the regular brownie recipe. Its no ordinary brownie recipe its a bean brownie recipe a healthier version which is flour-less(Gluten free) and butter-less.Black turtle beans are small shiny variety of common bean and commonly known are Black Beans.This brownie recipe is very easy to make and needs just a blender that means no special equipment to use.Enjoy this healthier sweet treat along with you kids and if you want to make it more healthier replace sugar with honey to taste. Check out the ingredients and step for making it.
I love trying new healthier versions to regular recipes like my Chickpea Chocolate Cake, Black Seed Pie, Ragi Chocolate Cake, Sweet Corn Halwa, Peas Coconut Halwa , Avocado phirni and many more... 
Black Bean Brownie healthy baking recipe


Nutritional Value Of Black Beans (info taken from here)
Black beans are very high in fiber, protein, and vitamins like vitamin A. They also contain calcium, iron, and manganese. Black beans also have high levels of flavonoids, particularly anthocyanin, which have antioxidant abilities. They also contain omega-3 fatty acid, which is considered a good form of cholesterol.Black beans are a great source of folic acid and have abnormally high levels of the rare compound molybdenum, which is very difficult to find in any other food. and are mostly used .



Level: Easy
Makes: 16

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Black Beans: 1 cup *
Sugar: 3/4 cup
Cocoa Powder: 1/4 cup
Chocolate Chips: 1/2 cup
Baking Powder: 1/2 teaspoon
Salt: 1/2 teaspoon
Instant Coffee powder: 1 teaspoon
Egg: 2 large
Oil: 1/2 cup
Vanilla Essence: 1 teaspoon

*I have take 1/2 cup black beans soaked for 6hrs and cooked until they became soft and retained its shape and when measured after draining the liquid its 1 cup. [ or you can use canned black beans, simply drain the liquid and measure to 1 cup]

Directions

In the blender jar add all the ingredients except chocolate chips and blend it to smooth paste. 
Now add 1/4th cup of chocolate chips and gently mix with the black bean batter.
Now pour the batter in greased n papered 8inch square pan and sprinkle remaining 1/4cup chocolate chips on top.
Bake the brownie on 160C for approx 20mins until the brownie leaves the sides and when you touch the top it should not be sticky. Keep aside and let it cool.
Slice and enjoy along with you kids.

#BlackBeanBrownies is going to the following event and the alphabet for this month is #B

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Stuffed Bread Rasmalai | Easy Indian Dessert Recipe | Flavour Diary

Stuffed Bread Rasmalai easy indian dessert recipe


Today's recipe is quick and simple to make dessert recipe with little prep. This can be made a day head and store it in fridge and can be served to yourself or guest.Stuffed bread can be stored in air tight container in fridge and the flavoured Milk is stored in another container and while serving keep the stuffed bread in the bowl and pour the flavoured milk and serve.Bread Rasmalai tastes best when it is served chilled. 
This month MFB challenge is to make recipes for Eid. Traditionally for this Eid Ul Fitr Crown recipe is Sheer Khurma at our place and followed by Dahi Wada to serve the guests, who come to meet after Eid prayers. Sometimes we also serve Kubani ka Meetha, Shahi tukada and for savoury puffs, biscuits and any bite size samosa's for a change. And today's Stuffed Bread Rasmalai is one more recipe added to Sweet Dish list. The only time taking part for this recipe is prepare paneer and if you skip making panner and use koya(1/2cup) instead then its a 15min cooking time recipe serving 6+ people.Check out the ingredients and steps below.

Sit back and Enjoy watching how i made it 👇



Level: Easy
Cook Time:25mins
Straining Time: 30 mins
Cooling Time: minimum 30 mins
Serves: 6+

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Flavoured Milk
Milk: 2 cups(500ml)
Evaporated Milk: 1 tin (410 ml)
Sugar: 1/2 cup (to taste)
Safforn /kesar : 1 big pinch
Cardamom Powder: 1/2 teaspoon
Chopped Dry Fruits: 1/3 cup (As desired quantity)

Stuffing
Milk: 1 ltr
Lemon Juice: 2 tablespoons
 Custard Powder: 3 tablespoons
Cardamom Powder: 1/4 teaspoon
Milk Powder: 3 tablespoons
Milk : few tablespoons


Bread: 6+ bread slices

Directions

Preparing Stuffing:
Bring milk to boil and turn off the heat and let it rest for 5 mins and then add lemon/lime juice and turn the heat one and keep stirring. The whey gets separated from the solids in 3-4 mins.Take muslin cloth and drain the whey out and run under cold water for 2-3 secs. Squeeze out the excess water, hang it to the tap or keep it under some heavy weight for 20 mins or so.
Now take a pan and add paneer,sugar, cardamom powder, milk powder and milk and cook until all well combined and the forms lump. keep it aside for cooling.

Preparing Flavoured Milk:
Soak Saffron in 2 tablespoons of warm milk and keep it aside. 
Take a thick bottom pan and add milk and bring to boil and then add Evaporated Milk cook for 5 mins.
Now add saffron milk, cardamom powder, sugar, chopped nuts and cook for another 5 mins and keep it a side for cooling.And then keep it in fridge for chilling n until served. Take the malai (top milk layer) aside and use it while serving.

Serving:
Cut each bread slice in 4 small circles. Wet the sides of the circles with little water. Take one circle add the 1/4 teaspoon of stuffing, cover this with another bread circle and seal it  by  press the sides. Do this for rest of the bread circles.
Now for serving, take two stuffed bread circles  in a bowl and then pour the flavoured milk on top such that both the bread circles are covered with milk. And garnish with malai (this is optional step)

Note:
Smaller the Stuffed bread circle greater is the taste.
For stuffing you can use koya/mawa instead of paneer which will reduce the time n energy. 

#StuffedBreadRasmalai   is going to be part of #MFBC19

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Badam Milk | Indian Almond Milk | Flavour Diary




Today's recipe is  simple to make welcome drink for a party or for some sweettooth healthy treat. We can add jaggery or date paste instead of sugar to make it more healthier version.
I usually make this frequently during ramadan for Iftar and store it for sehr and also for small parties as welcome drink.
And Badam milk is going to be part of A-Z recipe challenge and this month challenge was to make a recipe with ingredient starting with letter A and i have chosen Almonds.
I totally forgot about the challenge and when i saw a post relating to it on facebook today then i quickly made this, as i don't want to miss the first challenge. 
Check out the ingredients and directions below...and here is the making of Badam Milk 👇



Level: Easy
Serves: 2

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Milk: 2 cups(500ml)
Almonds: 1/4th cup
Sugar: 3 tablespoons(to taste)
Cardamom pwdr: 1/4 teaspoon
Saffron : 1/8th teaspoon

Directions

Soak the almond overnight and then peel the skin off and blend it to smooth paste by adding little water.
or 
Soak the almonds  in hot boiling water for 15mins and then peel off the skin and blend it to smooth paste by adding little water.
Take a thick bottom pan and add few tablespoons of water and then add milk(this will prevent milk from sticking to the bottom). Bring milk to boil and then add sugar, cardamom pwdr and almond paste and saffron.
Cook until the milk thickens little bit and let it cool completly and keep it fridge and then serve chilled.
Garnish with chopped nuts if required.

#IndianAlmondMilk is going to the following event and the alphabet for this month is #A


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