Eggless Chocolate Brownies

 Ingredients

1¼ cups low fat milk 1 tbsp white vinegar. 1½ cups AP Flour. ¼ cup cocoa. 1 tsp soda- bi-carb. 1¼ cups sugar. (Original recipe had 1½ cup+2tbsp). ½ cup oil. 1 tsp vanilla essence. 2 tbsp crushed walnuts and chocolate sauce for decoration. 9 ” Square tin. Process: Grease the tin and dust it with flour. Preheat the oven at 160 C. Boil milk and add vinegar. When the milk starts to curdle, keep it on                                                    fire for 30 seconds and take it off gas. Let it cool down completely. Sift all the dry ingredients and keep the mixture in a mixing bowl. To it add the paneer with whey and oil. Add essence and mix well                                                                  with a wooden spoon till well combined. Pour the batter in the prepared tin and sprinkle walnuts over it. Bake at 160 C for 40 minutes. When done remove from oven and let it cool completely. Remove the brownie from the tin. Sprinkle powdered sugar over it. Cut into pieces. Warm it in microwave for 20 seconds and serve with ice cream, topped with chocolate sauce.

Basic choclate

from 4thsensecooking

Ingredients:

Cocoa powder - 1/4 cup
Milk powder - 200gms
Sugar - 1 cup
water - 1/2 cup
Butter - 1/4 cup
Vanilla essence - 1/2 tsp
Nuts and raisins 

Method:

Take water and sugar in a saucepan and allow it to boil until it reaches 1 string consistency. Remove from fire and add butter to it. Once it melts down, add the milk powder, cocoa powder and vanilla essence. Mix really well until everything blends. Allow it to cool down for few minutes. 

Grease your hands slightly with butter. Pinch small portions of the chocolate and roll them into balls. 

Refrigerate for a while and wrap them in colored papers or arrange them in gift boxes :) 

This quantity would make around 35 small chocolate balls. Anyways it depends on the size and shape you make. 

Brownies

from sumscooking

All Purpose Flour - 1 Cup

Cocoa Powder - 1/2 Cup

Icing Sugar + 1 Tbsp Icing Sugar(For Dusting) - 3/4 Cup

Baking Soda - 1 tsp

A Generous Pinch Of Salt

Vegetable Oil / melted butter - 5 Tbsp

Vanilla Essence - 1 tsp

Buttermilk - 1 Cup

Instant Coffee - 2 tsp

Dark Chocolate Pieces Or Chocolate Chips - 1/4 Cup Chopped 

Preheat oven to 180 C Grease an 8" square tin and line up a parchment paper or aluminum foil with the edges hanging over the pan slightly Sift all purpose flour, sugar, baking soda, salt and cocoa powder together a couple of times until they are mixed well Melt instant coffee powder in a tbsp of hot water and let it cool Whisk in the melted butter/oil into the butter milk and add vanilla essence and coffee solution and whisk again until you get a uniform mixture.

Fold in the dry ingredients into wet ingredients and mix very gently with a spatula or spoon.

Dust the choco chips/dark chocolate pieces with a tsp of flour and fold into the batter.

Transfer the batter mixture in it to get 1" thick layer of the mixture.

Bake for 25-30 mins at 180 degrees or till done.

Cool completely and remove from pan and cut into squares.

Serve with a scoop of vanilla Ice cream and chopped and toasted walnuts. You can add some chocolate sauce as well to elevate the dessert to the next level!

Cocoa Chocolate Sauce

Ingredients 1½ cups of milk 1 oz (30 g) of butter 4 tbsp of sugar 4 tbsp of Cadbury's cocoa powder 2 tbsp of cream 1½ tbsp of cornflour ½ tsp of vanilla essence

Method Blend together the milk, sugar, cocoa powder and cornflour with a whisk until a smooth paste has formed. Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil. Reduce the heat and simmer for 2 minutes. Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture. Finally, add the vanilla essence and the cream and stir well. Serve the sauce warm with your favourite pudding.

Jam rolls /Swiss Rolls

source Shreezexperiments

Eggless Swiss Roll 

Ingredients 

All purpose Flour - 1 cup

Castor Sugar - 3/4 cup

Milk - 1/3 cup

Curd - 1/2 cup

Baking powder - 2 tsp

Baking Soda - 1/2 tsp

Vanilla Essence - 1 tsp

Salt - 1 pinch

Jam as required

Method:
Grease a baking tray
Pre-heat the oven to 180C
Mix the Castor Sugar, Curd, Vanilla Essence and Milk
Add in the baking powder and baking soda
Let it sit for 5 mins and froth
Sift the flour and salt together
Add to the wet mixture and fold in slowly
Pour into the baking tray into a thin layer and bake for 25 - 30 mins or till  a toothpick inserted in the center comes out clean
Cool it for 15 minutes and invert the tray on a flat surface to get the cake
Invert the cake slowly
Apply a coat of Jam (as think as you want)
Fold tightly from one end and let it sit for 10 mins
Cut into rounds and serve

Pasta Cold

Recipe by Sanjeev Kapoor

Ingredients
• Cherry tomatoes,halved 10-12
• Penne 1 1/2 cups
• Salt to taste
• Broccoli,separated into florets 1/4 medium
• Sugar 1/2 teaspoon
• Black peppercorns 10-12
• Basil leaves 15-20
• Olive oil 2 tablespoons
• Cottage cheese (paneer),cut into 2 inch long strips 150 grams
• Vinegar 1 tablespoon
• Castor sugar (caster sugar) 1 teaspoon
• Pine nuts(chilgoza) or chopped walnuts (akhrot) 2 tablespoons

Method
Cook the pasta in five to six cups of salted boiling water till al dente (cooked, but still firm to the bite). Drain, refresh in cold water and spread on a large plate to cool. Boil the broccoli with salt and sugar for two to three minutes. Drain, refresh in cold water and set it aside. Reserve three to four basil leaves for garnishing and crush the rest with the peppercorns and one tablespoon of olive oil with a mortar and pestle. Stir the remaining olive oil into the paste. In a large bowl combine pasta, cherry tomatoes, broccoli, paneer, prepared paste, vinegar, caster sugar and salt. Toss well to mix. Transfer the salad onto a serving dish, garnish with the remaining basil leaves and pinenuts or walnuts and serve immediately.
Chef's Tip
You can also use large tomatoes cut into quarters in place of cherry tomatoes.