Chocolate Brownie Cake#BakingBloggers

In this brownie cake there is no baking powder. Made this cake for a  birthday of daughter's  friend, who is an ardent brownie lover. He was so happy to receive this brownie cake.

Ingredients

175 Grams Unsalted Butter
150 Grams + 50 Grams Dark Chocolate - chopped
200 Grams Caster Sugar
3 Eggs - separated
75 Grams All Purpose Flour
50 Grams Walnuts - chopped

Method
Heat oven on 180 degree C. Grease and line 6.1/2 inch loose bottom pan.

Place 150 grams chocolate and butter in a pan and heat gently until melted, Keep aside till it come to room temperature or microwave on high for a minute, pausing after 30 seconds stirring.

Beat egg whites till stiff, Keep aside.
In another bowl add sugar and egg yolks and beat, then add flour, nuts, chopped chocolate , mix these well, then fold in the egg whites gently.

Pour this batter in the prepared tin bake in the center of the oven for about 35 to 40 minutes, until crusty on top. Leave it to cool. Dust with icing sugar and serve with ice cream.

Got these remaining pieces to enjoy. 

Labels : Brownies, Cakes, Baking Bloggers, Chocolate, Walnuts

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.
Take a look at these wonderful Brownie Bakes:

Black Forest Brownies by The Redhead Baker
Chocolate Brownie Cake by Sneha's Recipe
Chocolate Butterscotch Caramel Pecan Bars by Kelli’s Kitchen
Cream Cheese Brownies starting with a Box Mix by A Day in the Life on the Farm
Dark Magic Brownies by Culinary Adventures with Camilla
Easy Salted Caramel Brownies by Cindy's Recipes and Writings
Egg-Less, Butter-Less, Chocolate Ragi Brownie by Cook with Renu
Frosted Sugar Cookie Bars by Food Lust People Love
Lemon Bars by Family Around the Table
No Bake Reese’s Bars by Jonesin’ For Taste
Oreo Cheesecake Brownie Bars by Cookaholic Wife
Peppermint Patty Brownie Bites by Karen's Kitchen Stories
Pineapple Bars by Simply Inspired Meals
S'Mores Bars by Palatable Pastime
Soft & Dreamy Nougat Brownies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Triangle Delights by Sid's Sea Palm Cooking

Low Fat Chicken Foot Long Sandwich#Improv

This Footlong sandwich, makes a perfect sumptuous and filling meal.   So quick and easy to make the filling.  Prepare the filling in advance and refrigerate it.  Use whenever required.  

Since this is a low fat sandwich used cottage cheese, if you want you can always substitute this with cheese, add mayo or whatever spread you wish.  

Since it's our posting day for Improv Cooking Challenge, Hosted by Nichole Little.  Sending it to this event, theme for month is "Ketchup & Mustard".  

Makes 2 - 3 Foot long Sandwiches
Ingredients
2 Chicken Breast - cut into thin julienne
1 Teaspoon Finely Chopped Garlic
2 Tablespoon Oil
1 Medium Onion - finely chopped
1/2 Cup Boiled Corn
2 Tablespoons Tomato - de seeded and sliced
1 Medium Capsicum - sliced
1 Teaspoon Mixed Herbs
2 Tablespoons Ketchup
1/2 Teaspoon Mustard Paste
1/2 Teaspoon Red Chilly Flakes
200 Grams Cottage Cheese - cut into thick strips

Salad Leaves or Iceberg Lettuce

Method

Heat oil in a pan / kadai, add the garlic, saute for a minute, add onion saute till light pink. Now add the chicken and saute till it changes color from pink to white. Add the corn and rest of the spices, salt to taste, saute on high flame till all moisture evaporates, then add the tomato, capsicum, cottage cheese and saute for a minute only. 

Take off flame and spread it on to a plate to cool.

Cut the  foot long breads horizontally into two equal halves.
Place one of the lower portion of the foot long bread on a clean, dry surface. 

Slater it with little butter on both sides. 

Place salad leaves or iceberg lettuce

Spread a portion of the chicken filling on it 

Cover with an upper half of one of the foot long bread facing downwards and press it lightly. 

Serve it and enjoy

Labels : Sandwiches, Sub Style Sandwich, Chicken, Heal

thy, Low Fat, Improv Cooking Challenge, Foot Long Sandwich

An InLinkz Link-up

Zucchini Stir Fry#Foodieextravaganza

A courgette / zucchine is a variety of squash / edible fruit, usually long and available in yellow and green, which is used to make vegetable as well as in other sweet or savory dishes. 

In Maharashtra it is called Gilke. Do you know that Zucchini is very low in calories and contains no saturated fats or cholesterol.  Have started eating zucchini in last few years, because, earlier this was an exotic vegetable, expensive and not readily available. But now in winters we get these in plenty and reasonably priced , it's also available through out the year but at a high price. I have started to love this vegetable.  

For Foodie Extravaganza {Party} event this month the theme is Zucchini! Our host is Sue Lau. Thank you Sue for hosting this event and choosing a wonderful theme.

Let's make this quick and simple stir fry. 

Ingredients

5-7  Zucchini Green & Yellow -  meduim sized and  tender
1 Teaspoon Cumin seeds½ Teaspoon Mustard seeds

¼ Teaspoon Asafoetida

¼ Teaspoon Turmeric powder

1 Teaspoon Red Chilly powder

Salt to taste
2 Tablespoons Oil
Chopped Coriander to garnish

Method

Chop the ends, wash zucchini gently, but properly (don't bruise the skin). Cut into half vertically and then cut into 2-3 mm slices.

In a pan, heat oil. Add mustard seeds , when they splutter, add cumin seeds when they start to brown, add asafoetida,  immediately slide in the zucchini. Sprinkle salt and turmeric, stir once and cook on high flame for 2 minutes. Cover and cook on medium low flame for 3 to 4 minutes.  Open  the lid,  add chilly powder, mix well, cook for another  two to three  minutes (do not overcook or else they will become mushy since it's high in water content)

Transfer to a serving bowl, garnish with coriander. Enjoy as a side dish or with rotis.  

Labels : Foodie Extravaganza Party, Zucchini, Vegetables, Vegetarian, Healthy, Vegan, Gluten free

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes of today's Foodie Extravaganza:
Chocolate Zucchini Cupcakes from Jolene's Recipe Journal
Double Chocolate Zucchini Bread from Cookaholic Wife
Greek Inspired Breakfast Casserole from A Day in the Life on the Farm
Grilled Zucchini Salad from Food Lust People Love
Sugar-Free Bread and Butter Zucchini Pickles from Palatable Pastime
Zucchini Corn Fritters from Caroline's Cooking
Zucchini Frittata from Culinary Adventures with Camilla
Zucchini Pizza Rounds from Our Good Life
Zucchini Sandwich Bread from Karen's Kitchen Stories
Zucchini Stir Fry from Sneha's Recipe

Ola Zavla Patties / Fresh Tiny Baby Shrimps Patties#FishFriday

My Mother's recipe, a traditional East Indian one. My Mother's recipe is different from many East Indian households. My Mother uses dry coconut to make these patties, its gives a different flavor and a nutty taste to these patties. 

For this we require fresh tiny baby shrimps which we East Indians call it Ola Zavla. This is easy to make but cleaning these shrimps is time consuming. These tiny baby shrimps when fresh are white with a tint of pink glaze . They look shiny then these are fresh. 

When cleaning these you will find tiny glass like particles which look like shrimp heads, but they should be removed and thrown, all extra stones or shells too should to removed. Its takes time, but once you taste these patties you will love them. Crusty from outside, soft inside. They are delicious, that I,  bet you can't stop at one and these are the ones you'll die for!! 

I, really don't know, whether, they are available outside Mumbai or aboard, but this is available in the Mumbai and Malvan / Ratanagiri coastline. 

You can freeze these patties after frying, I do them since, am, the only fish eating mammal in my house!😊.  Husband and Son-in-law vegetarian, Daughter vegan.. ha aa.. only one to enjoy these 😋.

Made these for our Fish Friday Foodies event for this month, am, the Host which, I, completely forgot, till Karen could buzz me on FB.  Thank you Karen for the reminder. 

Ingredients

3 Cups Packed Zavla - washed and drained
2 Tablespoons Bottle Masala - see notes
4 -5 Cloves Garlic - finely chopped
1 Inch Piece of Ginger - finely chopped
1 Spring Onion - finely chopped
1 Medium Onion - finely chopped
3 -4 Green chillies - - finely chopped
2 Tablespoons Grated Dry Coconut -roasted
½ Cup Finely Chopped Coriander leaves
Salt to taste
1/3 Cup Chickpea Flour / Besan
Oil as required to pan fry

Method

Clean and wash the shrimps in a fine mesh strainer.  Then with your hands squeeze out all the water as much as you can or else place them in cheese cloth and squeeze out the water. 

 Dry roast the coconut and keep aside.  In a small mixer jar take the coconut, ginger, garlic and green chillies, grind them  to a coarse paste, using not a drop of water.

In a deep bowl or deep flat tray take the zavla,  add the  onions, coriander leaves, ground coarse coconut paste, chickpea flour, bottle masala, spring onions and salt.

Mix all the ingredients well ( I used a fork),so that  shrimp should get mashed and  then form it into a ball. At this stage if you feel it too watery and wet, then add a tablespoon or more of chickpea flour.

Wet your hands lightly and divide it into equal ball and press it on your palms, shape them into patties, these should be thin or esle after frying they will not become crisp.

Heat 2 or 3 tablespoon oil in a frying pan  and shallow fry till crisp on both sides.

Serve hot, enjoy them plain or as an accompaniment to a main course meal or as a burger.

I love to have these in between soft Laadi Pav they are yum, no need to butter the bread, if it's hot and fresh.

My Notes

If you do not have bottle masala then use chilly powder with garam masala.  

Labels : Zavla, Fresh Tiny Baby Shrimps, Bottle Masala, Patties, East Indian, Fish Friday, Seafood/Fish

An InLinkz Link-up

Mango Upside Down Cake#BundtBakers

With the king of mangoes in season, I, love, this fruit the most since  they are available only in season, rest all fruits are seen throughout the year. I, have these for breakfast, lunch and dinner. 

For this month's Bundt Bakers event the theme is -Tropical Bundt. Our host of the month is Sandra Garth.  Thank you Sandra for hosting this month event. 

Then don't you think! This cake is ideal for hot summers. The top has a layer of caramelized mangoes  with a soft and delicious cake at the bottom.  Have used milk essence to make this cake, it gives a nice subtle flavor to the cake.  Do use this essence and you will definitely like it.

Arranging the slices of mango on the butter sugar mixture is painstaking, but, worth the effort once the cake is baked.

The left overs of the cake should be refrigerate or they will spoil.  A piece left on the dinning table did not smell nice the next day. 

Ingredients
For the Base
55 Grams Unsalted Butter
1/3 Cup Packed Brown Sugar

1/4 Teaspoon Milk Essence
A Pinch of Cardamon powder

3 Alphonso Mangoes - sliced

1 Teaspoon Fresh Lemon Juice

For the cake
1.1/2 Cups All Purpose Flour
3/4 Cup Caster Sugar
1 Teaspoon Heaped Baking powder
1/4 Teaspoon Level Salt
75 Grams Unsalted Butter
3/4 Cup Milk
1/4 Teaspoon Milk Essence
1 Large Egg

Method
Sieve the flour with the baking powder, cardamon powder and salt. 

In a 7-inch bundt pan melt the butter on low flame.  When the butter melts add the brown sugar, cardamon and milk essence, mix it well. Remove the pan from the heat and let it cool completely. 

Arrange the mango slices, slightly overlapping them, on the butter-sugar mixture. Sprinkle the mango slices with lemon juice. Keep aside.

Preheat the oven temperature 180 degree C.

In a bowl beat the butter, sugar and milk essence well, then add the egg and beat till well incorporated. Now add the flour and milk alternately till both are incorporated. Pour the batter over the layered mangoes slices and spread well. You may need to smoothen it out over the mango slices to spread evenly.

Bake in the preheated oven for 35 minutes.

 Cool the cake in the pan for just  five minutes and then invert it onto a serving plate.  Let stand for a minute, before removing the pan. 

Serve warm. Beautiful cake, just didn't feel like slicing it.

Hmm this cake is so delicious, soft and yum.. Enjoy  this warm!!

Labels :  Bundt, Mango, Upside Down Cake, Tropical Fruits, Bundt Bakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. 

Coconut Mango Bundt from Sweet Sensations
Hawaiian Plantation Ice Tea Bundt Cake from All That's Left Are the Crumbs
Kumquat - Coconut with Tarragon Bundt Cake from Katin špajz
Lime Coconut Bundt from Food Lust People Love
Mango Bellini Bundt Cake from Patyco Candybar
Mango Upside Down Cake from Sneha's Recipe
Painkiller Bundt Cake from Patty's Cake
Pineapple Coconut Bundt from A Day in the Life on the Farm
Piña Colada Bundt Cake from Merce`s Cake