CHOCOLATE BROWNIE

This is a great recipe to satisfy your and your kid’s sweet tooth. Your family and guests will appreciate a dessert tray filled with chocolate brownies. These brownies are very moist and have a deep chocolate flavor.You can replace the walnuts with chocolate chips also. You can also serve it  with scoop of ice cream.




Ingredients:

• 1/2  cup vegetable oil
• 1/2  cup cocoa powder
• 1 cup sugar
• 1/2 cup silken tofu
• 2 teaspoons vanilla extract
• 1/2 cup all purpose flour (maida, plain flour)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup chopped walnuts

Direction:

• Preheat the oven to 350 degree F/180c. Grease the 8×8-baking pan.
• Mix the tofu until it is smooth.
• Mix flour, salt and baking soda, set aside.
• In a mixing bowl stir together the oil, cocoa powder and sugar until its well blended. Then stir in the mixed tofu and vanilla.
•  Add the flour mix and once its well-mixed, then fold-in walnuts.
• Pour the mixture into a greased baking pan evenly and bake it for 25 to 30 minutes. Place the pan on the middle oven tray.
• Once the brownies are baked, let them cool to room temperature before cutting the brownies into squares. Cutting too early will make the brownies to crumble.

BESAN HALWA

Chickpea flour, also known as gram flour or besan , can be easily found in markets. Made from ground, dried chickpeas, the flour can be wrapped and stored in the refrigerator for up to 6 months.It is very popular sweet dish . Very tasty and easy to cook.





Ingredients:

•  1 cup milk
•  1/2 cup water
•  1/2 teaspoon ground cardamom
•  3/4 cup ghee (clarified butter)
•  1 cup chickpea flour (besan)
•  1 cup sugar

Direction:

• Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
• Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.