Choco Orange Brownies#BakingBloggers

Brownies are the quickest to make. Not too much of washing to be done. Just one bowl and that's it. Our friends whenever their visit is pre planned they will ask me to bake brownies for them. They love brownies, but, do you know I, am not a brownie fan. I love cakes that too without any icing, like to have them with a cuppa of tea or coffee.

Ingredients
3/4 Cup Butter
150 Grams Dark Chocolate chips - chopped
3 Eggs
1 ½ Cup Caster Sugar - I used Brown Sugar
¼ Teaspoon Vanilla Essence
1 Teaspoon Orange zest
1 Cup All Purpose Flour
1 Teaspoon Baking powder 1 tsp
100 ML Orange juice 

Method

Mix all together in a bowl beat for 3 minutes, pour in a greased 8 x 8 inches square pan, and bake on 180 degrees for 25 minutes. 

Cool, cut it and enjoy.

Labels : Cakes, Orange juice, Brownies, Baking Bloggers, Baked, One Bowl

Baking for a Tea Party
Bacon and Scallion Mini Quiche by Palatable Pastime
Cheesy Grilled Corn Tartlets by Food Lust People Love
Choco Orange Brownies by Sneha's Recipe
Chocolate Coconut Flour Cookies (Gluten Free) by Cook with Renu
Chocolate Orange Shortbread by A Day in the Life on the Farm
Creamsicle Cupcakes by Karen’s Kitchen Stories
Fast and Easy Petit Fours by Our Good Life
Lemon Coconut Squares by Jolene's Recipe Journal
Mickey Birthday Cake Scones by Simply Inspired Meals
Millionaire's Shortbread (Caramel Shortbread) by Caroline's Cooking
Mini Rhubarb Muffins by Home Sweet Homestead
Napolitaines (Mauritian Sandwich Cookies) by Tara's Multicultural Table
Ploughman's Scones with Ham Filling by Sid's Sea Palm Cooking
Raspberry Lemon Macarons by The Redhead Baker
Southern Cheese Spread Tea Party Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Victoria Sponge Cupcakes by Cookaholic Wife

Pickled Gherkins /Dill Pickle#Improv

A wonderful, simple recipe for homemade refrigerator Butter & Pickles. No canning equipment required! Just prepare and refrigerate!

Ingredients 
7 - 8 Baby Cucumbers
1 Cup Water
1 Cup White Vinegar
1 Tablespoon Sea Salt
A Pinch Red Pepper Flakes
2 Big Gloves Garlic
2 Teaspoons Black peppercorns - coarsely ground
2 Teaspoons Yellow Mustard
2 Sprigs Fresh Dill 

Method 

Wash the cucumbers and dry them.
Place cucumber in a jar that just fits them.

 Heat water, vinegar, salt, crushed pepper flakes, garlic, black peppercorns, mustard seed and dill in a pan until salt has dissolved and mixture is simmering. Immediately pour brine over cucumbers. Cover with a lid and see that cucumbers submerged  and there is enough  liquid / brine  at the surface  of the jar . Wait at least 30 minutes before serving (do not drain brine). 

This Pickle can be stored in their brine in a sealed sterilized glass jar in the refrigerator for a month or more.

These are so addictive, sweet and salty - use them in burgers, salads, or with cold meats. Enjoy 

My Notes

You can slice the cucumbers too if you wish. I, make these small quantities and some times sliced them too.

Labels : Pickle, Homemade Pickled Gherkins, Baby Cucumber, White Vinegar, Improv Cooking Challenge, Dill

Improv Cooking Challenge: March 2019
Ingredients: making bread and butter pickles or using them in a recipe.

Bread & Butter Pickle Buttermilk Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Deviled Ham Salad by Cindy's Recipes and Writings
Dill Pickle Soup by Home Sweet Homestead
Spicy Garlic Dill Pickle Dip by Palatable Pastime
Cuban Sliders by Kate's Recipe Box
Pickled Gherkins /Dill Pickle by Sneha's Recipe
Rassolnik - Russian Pickle Soup by Pandemonium Noshery
Dill Pickle Cornbread Muffins with Pickle Butter by Cookaholic Wife
Dill Pickle Compound Butter by A Day in the Life on the Farm

Mango China Grass Pudding / Mango Agar Agar Pudding

Mango agar agar pudding is a quick and esay to make. Agar agar or china grass beautifully sets the pudding so well that you cut slices and serve to your guest. 

This is a pure vegetarian creamy and luscious no bake dessert. Perfect for the summer since the king of fruit is also in season. You can use any variety mango, here I,have used Alphonso mango, my hubby's favorite. 

Ingredients 

1o Grams Flavourless China Grass Strands
A Liter of Milk
6 - 7 Tablespoons Sugar or as per your taste
2 Medium Mangoes - cut in to big pieces
1 Teaspoon Cardamom powder

Method

In a pan cut china grass into small pieces, soak it in 1/4 cup water . Keep this aside for 15 minutes. 

Now boil milk on medium flame add sugar and cardamom powder mix and stir till the sugar melts and it comes to a boil. Take off flame .

Cook the china grass on medium low flame till it melts. Add this to the boiled milk and stir it well. Strain this mixture into a setting/serving bowl, when it is still little warm add mango pieces. 

Let it come to room temperature cling wrap, keep in refrigerator to chill.

When you want to serve overturn it into a plate.

Turn it to right side.

Slice it and enjoy this creamy and luscious no bake dessert.

My Notes

Since the china grass sets at room temp, it does not require refrigeration for setting.  So, add mango pieces when still warm.

Labels : Sweets & Desserts, No Bake Desserts, Vegetarian, Agar Agar powder, Mango

Scrambled Egg Sandwich#Foodieextravaganza

These are so simple, no butter or mayonnaise is used, just a slice of cheese and grill ta ..da a delicious quick breakkie or light dinner meal is ready to be devoured. This is one of favorite meal that I, make on a lazy day.

Since Eggs are an inexpensive source of protein, a versatile ingredient. Use them to make omelets to cakes and cookies or in just anything. " Sunday Ho Ya Monday Roz Khao Ande" , Today is our posting day for Foodie Extravaganza , I am the host our theme is "Egg".

Single Serving
Ingredients
2 Eggs
4 Tablespoons Milk
Salt to taste
A Sprinkle of Black Pepper powder
1 Small Onion - finely diced
1 Small Tomato - remove the seeds , finely diced
1/2 Green Bell Pepper - finely diced
1 Green Chilly - finely chopped
2 Slices of Cheese
4 Slices Bread

Method
Beat eggs, milk, black pepper powder and salt together in a bowl.

Heat a teaspoon of oil or butter small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook stirring to get chunks of it until set or about 1 minute more. Remove from heat. Keep aside.

Spread the egg on each piece of toast. 

Place a little of tomato, onion

Green chilly, bell pepper 

Then a slice of cheese. 

Cover with the other slice 

Grill it in a sandwich toaster till done. 

Cut into triangles and enjoy!!

Labels : Egg, Bread Slices, Cheese, Onion, Tomato, Capsicum, Grilled, Healthy, Foodie Extravaganza Party, Sandwiches

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day 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 pageFoodie 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 for today's Foodie Extravaganza Egg Event

Sneha Datar - Scrambled Egg Sandwich
Sue Lau - Ham and Egg Salad
Karen H Kerr - Bacon and Gruyère Egg Bites (Copycat)
Colleen Delawder - Deviled Eggs with Bacon & Bourbon Glaze
Kelley Meyer - Spinach and Tomato-Egg White Frittata

Kali Dal /Beluga Lentils#EarthDay

This Dal is known as Beluga lentils or  black lentils in English.
Made this dal for lunch with a twist. Tasted awesome and delicious.  This requires patience to cook and saute it on low flame.  If you have a slow cooker then use it to  make this dal. 

Ingredients
1/2 Cup Sabut Urad Dal/Beluga Lentils
1/2 Cup Red Rajma Beans/Kidney Beans
2 Medium Onions - finely chopped
3 Tablespoons Tomato puree
2 Inch Piece of Ginger  - finely chopped

5 Cloves Garlic - finely chopped
1/4  Teaspoon Turmeric powder

1 Teaspoon Coriander powder

1 Teaspoon Red Chilly powder

1 Teaspoon Kitchen King Masala
Salt to taste

2 Tablespoons Oil

For the Tadka 

2  Tablespoons Oil 

2 Tablespoons Desi Ghee
3 Clove Garlic - lightly mashed - optional
1  Teaspoon Cumin Seeds
1/2  Teaspoon Asafoetida / Hing
2 Dry Red Chillies
1 Teaspoon Kashmiri Red Chilly powder
For Garnishing

2 -3 Tablespoons Fresh Cream

2 -3 Tablespoons Coriander Leaves - chopped

Method

Clean, wash  sabut urad dal by rubbing it with your hands to remove the black water, at least for 5 - 6  times.  Wash the  rajma beans to well.  Then soak  them overnight.

Next morning again rinse it 3 -4 times in running  water. Take the sabut urad dal on to plate and clean it - i.e to remove the dal has not puffed up/  the hard ones.

Cook the dal and rajma together for at least 10 to 15 minutes  in sufficient water ( 4 - 5 Cups) after the whistle on low flame .  When cooker cools on its own, open it and lightly mash it with then back of the spoon or a vegetable  masher, it should be absolutely soft, easy to mash. Add water if  it's too thick.

In a large pot / vessel heat 2 tablespoons oil,  add onions,  ginger, garlic, and saute till golden. Now add  the tomato puree 1/4 cup water and the dry spices - turmeric, chilly, coriander and kitchen king powder and salt to taste, saute these till oil separates.  Add the dal and If its runny, don't worry, the water will evaporate during further cooking.

Put the dal to cook on  very low flame. Stir the dal regularly as urad dal tends to stick very fast at the bottom. Taste for salt and basic flavors.  Let this simmer on low flame for at least 30 to 45 minutes. Keep stirring the dal in between by scraping it till bottom with a spatula. 

Meanwhile, let's prepare Tadka.

Heat oil + ghee in a pan. Add garlic, cook till it becomes a light brown , but stir continuously for even browning.  Add cumin seeds and dry red chillies let it sizzle.
Take off the flame. Add asafoetida  and  chilly powder.
Mix well. 

To Serve

Transfer dal to a serving bowl.
Pour beaten cream.
Then the tadka. Garnish with chopped coriander leaves and serve hot with steamed rice. 

We had the remaining with rotis for our dinner and it tasted even more good!  

Enjoy!!

Labels : Sabut Urad Dal, Beluga Lentils, Vegetables, Main course, Punjab, Healthy, Earth Day, Vegetarian

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Vegetarian and/or Sustainable Food Recipes

by Food Blogging Friends -

For a Small Planet

Hosted By The Baking Fairy and Palatable Pastime

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• Kali Dal - Beluga Lentils by Sneha's Recipe
• Lemon Garlic Orzo with Roasted Vegetables by Join Us, Pull up a Chair
• Quick Pickled Vegetables by A Day in the Life on the Farm
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