EGGLESS BROWNIE

        When I think of brownie, the things that come into my mind is fudgy, Moist, dense chocolate heaven. And The best thing will be, if you can make it without egg. So give it a try. It tastes as good as brownie with egg.

INGREDIENTS:
All purpose flour - 1/2 cup
Cocoa powder - 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Unsalted butter - 1 stick (always work with room temperature butter for baking)
Condensed milk - 1 can
Vanilla extract - 1/2 tsp
Thick sour yogurt -2 tbsp
Pinch of salt
METHOD:

• In a mixing bowl, sieve the dry ingredients, flour,cocoa powder,baking powder, baking soda, salt.
• Mix it and keep it aside. Preheat your oven to 350F.
• In another mixing bowl, take all the wet ingredients, mix well with a hand mixer.
• To this add the dry mixture little at a time till all the mixture is incorporated well.
• Grease the baking Dish. I used 9x13 inch, as I like my brownie to be thin not thick. You can certainly use  9x9 inch for thick brownie.
• Use butter paper or parchment paper  to the bottom of  the dish to prevent sticking further.
• Now transfer the batter to the baking dish and bake it for 25-30 mins. Check if the tooth pick comes out clean.
• When the brownie is done let it cool down completely before cutting.
• Serve it with your favorite ice cream.

Makes 16 brownies.

DAAL MAKHANI

      Known as 'Maa ki daal' or 'kaali daal' too, it's rich and creamy. Here I have cooked the daal in pressure cooker but it can be cooked in slow cooker too to give it a better texture.

INGREDIENTS:
Whole black gram (whole urad dal) -1 cup
Red kidney beans (rajma)- 3 tbsp
Chana dal - 2 tbsp
Butter - 2tbsp
Ginger garlic paste - 1 tbsp
Onion chopped -1 medium sized
Tomato purée - 1 cup
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Fresh cream - 1/4 cup
Salt to taste

METHOD:

• Wash and soak urad dal and rajma overnight.
• Pressure cook it with chana dal, salt and turmeric powder till 7 whistles. Wait till the pressure releases.
• In the mean time prepare masala for daal.
• Heat butter in a pan add ginger garlic paste and sauté it for 2-3 mins.
• Then add chopped onions and continue sautéing for 2-3 mins.
• Add red chilli powder and tomato purée and cook it till oil separates.
• Mix in the pressure cooked daal, add garam masala. Adjust the salt. Cook it covered on medium heat for 4-5 mins.
• Lastly add fresh cream and mix well.
• Daal makhani is ready to serve with your choice of roti.

Makes 4-5 servings.

CUCUMBER RAITA

    Raita has a cooling effect hence it is always served with spicy dishes.

INGREDIENTS:
Cucumber chopped -1/2 cup
Onions chopped -1/4 cup
Tomatoes chopped -1/4 cup
Yogurt -2 cups
Green chilli finely chopped -1/2 tsp
Coriander leaves chopped -1 tbsp
Cumin powder roasted - 1-2 tsp
Salt to taste

METHOD:

• In a bowl, whisk yogurt, add the ingredients one after another.
• Serve chilled with any rice dish.

Makes 4 servings.

VEGGIE SANDWICH

           This sandwich can be made with all kinds of bread but here I have used multigrain. We usually have this as breakfast.

 INGREDIENTS:
Bread slices -10
For the filling:
Carrot cut into Julienne  - 1 big
Green bell pepper cut into Julienne  - 1
Cabbage shredded -1 cup
Beans cut into Julienne - 5-6
Butter - 1 tsp
All purpose flour - 2 tsp
Milk - 1/4 cup
Salt and pepper to taste
Dhania chutney - 1/4 cup 
http://pinchofsalt83.blogspot.com/2013/08/dhania-chutney.html

METHOD:

• For the filling:
• Heat butter in a pan, add all the veggies, salt and pepper. Let it cook for 2 mins.
• Add the flour and stir it for 1min. Add milk continue cooking for 1 more min. Then keep it aside.
• Spread dhania chutney on one side of each bread slice.
• Place a portion of filling on chutney side and cover it with another slice. Repeat this with the rest of the bread slices.
• Now make these sandwiches in the sandwich maker and serve hot.

Makes 5 serving.

DHANIA CHUTNEY

You will find this chutney in every indian households.There are many methods of making it, here is the simplest one.

INGREDIENTS:
coriander leaves - 2 cups

Green chilli chopped - 2 tsp (adjust according to your taste)

Cumin seeds - 1/2 tsp

Lemon juice - 2 tbsp

Salt to taste

METHOD:

• Grind all the ingredients except lemon juice with minimum water to a smooth paste.
• Transfer into a bowl. Add lemon juice and serve.

Makes 4-6 servings.

TAWA PULAO

       A very popular Mumbai street food. Easy rice dish, best made from leftover rice. Spicy rice with pav bhaji masala. I feel its the chilli garlic paste that makes a lot of difference in this dish. if possible use freshly made.

INGREDIENTS:
Butter -  1/4 cup
Cumin seeds - 2 tsp
Onion chopped - 1/2 cup
Red Chilli garlic coarse paste - 2 tbsp
Green bell pepper chopped -  1/2 cup
Tomatoes chopped - 2 cups
Turmeric powder - 2 tsp
Red chilli powder to taste
Pav bhaji masala - 4 tsp
Cooked rice - 5 cups
green onions chopped - 2 tbsp
Salt to taste

METHOD:

• Heat butter on tawa or griddle then add cumin seeds, let it crackle.
• Then add chilli garlic paste, sauté it for 1 min then add chopped onion and bell pepper.
• Sauté for 2 mins then mix in chopped tomatoes. Cook the tomatoes by pressing it on the back of the spatula.
• To this add turmeric powder, salt, red chilli powder and pav bhaji masala. Cook on a medium heat for 2 mins.
• Add a little water to mix in all the ingredients nicely. Then add cooked rice and mix well for 2 mins.
• Garnish with chopped green onions and serve hot.

Makes 4-5 servings.

PANEER TIKKA MASALA

            This paneer delicacy is favorite of most of the paneer lovers. You'll find this dish in most of the indian restaurants. This is nothing but paneer tikka in rich spicy gravy. Give it try.

INGREDIENTS:
Paneer cubed -200gms
Onion cubed -1 medium sized
Green bell pepper cubed  - 1 medium sized
Tomato cubed - 1 medium sized
For marinade:
Lemon juice -2tsp
Ginger garlic paste - 2tsp
Oil - 1 tsp
Garam masala -1tsp
Coriander powder -1tsp
Red chilli powder -1tsp
Yogurt -1/2 cup
Salt to taste
For gravy:
Oil - 2 tbsp
Cinnamon -2"
Black cardamom - 1
Clove - 4
Tomato purée -1/2 cup
Green chilli chopped -2
Kasoori methi -3 tsp
Cumin powder -1 tsp
Corn flour - 1 tsp mixed in 1/4 cup water
Salt to taste
Coriander leaves 2 tbsp
Cream -1/4 cup(optional)

METHOD:

• For marination:
• In a mixing bowl take all the ingredients for marination and mix paneer and the rest of the veggies.
• Then keep it aside. For 15 mins.
• Heat grill pan and drizzle little bit oil then grill the marinated paneer and veggies in batches. Make sure not to over crowd the grill pan.
• You can do this step in your oven too.
• Once the paneer and veggies are grilled keep them aside.
• In a separate pan heat oil and add cardamom,cinnamon, cloves.
• To this add tomato purée and green chilli. And cook for 3 mins.
• Then add kasoori methi, cumin powder,salt. Mix well.
• Now add the corn flour mixture and keep stirring on medium heat for 1 min.
• Add cream and grilled paneer tikka to this masala mixture. Mix so that the gravy will coat paneer nicely.
• Finish it with fresh coriander leaves and serve hot with tandoori roti.

Makes 3-4 servings.