Chewy fudge brownie

 Chewy fudge brownie 

So here is the recipe of the most chewy fudge brownie..  this is the addictive recipe that once you made  it always going to make it. This is the fool proof recipe which I’ve found after a lot of trying n trying because on internet you can’t find a good recipe with accurate measurements and ends up with the mess. It has the chewy and goey chocolate taste in it with a perfect hint of sweetness for a brownie lover. 

TIP of the day :  Always use all ingredients at room temperature for the better result in any kind of baking.

Ingredients:

1-1/3 cups All purpose flour,

1 cup brown sugar,

1/2 cup granulated sugar,

3 eggs,

1 cup melted butter/ oil

1/3 cup buttermilk,

200gm chocolate,

3/4 cup coco powder,

Pinch a salt

Directions: 

Cream butter and sugar ( both) together until well combined. Now add eggs one at a time and whisk again for about good 5-7 minutes, then add buttermilk in it and mix well. Sift flour, salt, coco powder together and pour it in egg batter and mix it with spatula. Cut chocolate into small pieces and mix it with the brownie batter. Pour the batter in a greased brownie pan and bake it for 25-30 minutes. 

And tadaaaa. here is your chewy fudge brownie is ready....  Let it sit to cool at room temperature before cutting 

Happy baking... 

Moist Chocolate fudge cake

This is my favorite chocolate cake ever..    And my family's favorite too. This cake i have been baked since years and it is moist and delicious ever ...

Ingredients:

2 cups all purpose flour,
2 large eggs,
1 cup oil ,
1-1/4 cup butter milk ,
1 cup hot brewed coffee,
3/4 cup co co powder,
2 cups sugar,
1 teaspoon vanilla essence,
2 teaspoon baking powder,
1 teaspoon baking soda.

Directions:

Sift all dry ingredients together, in an other bowl add eggs , sugar and oil and beat well until all incorporated then add butter milk in it and again mix well. Now mix flour to egg batter in two batches until all well mixed with spatula. Now add hot coffee in the cake batter and mix with rubber spatula until all mix well but don't over mix at this point. Grease 9" cake pan and bake for 45 to 50 minutes or until skewer comes out clean...

For chocolate ganache:

400 ml fresh heavy cream 
400 gm cooking chocolate.

Melt chocolate under simmering water than add cream in it and mix for once , now leave it for an hour to room temperature but stir in between .

Frost the cake with ganache .

For frosting the cake I have used this ganache and for piping I had beat this ganache when it stiff peaks form then I have pipe on it that's why piping ganache is light in colour...

Happy baking....

Sugar Free Marrie Delight

This is the recipe which you can make for those people who are diet conscious or for those who want to eat desert but with no sugar.... and you can make this desert with sugar too by adding icing sugar instead of candrel powder with remain ingrediants...

Ingrediants :
500ml dairy full cream,( olpers,milk pack, any type )
3 tablespoon candrel powder,
2 tablespoon instant Pudding mix (preferably caramel flavor otherwise any flavor will be work)
1/3 cup milk at room temperature,
2 half rolls Marrie Biscuit,
Butter for greasing.

Directions:
Whipped the cream with candrel powder, on the other hand mix instant pudding mix with the milk and whipp with the hand whisker to Combine completely. Now add this milk and pudding mixtre in 2 to 3 batches in the whipping cream and fold it with spatula to mix completely.
Now grease the pan (or the dish in which you will make the desert) with butter and put marrie biscuit layer on bottom of the dish, now pour the cream mixture and again layer the marrie biscuit and again pour cream mixture and on top sprinkle the crushed marrie biscuit and here is your creamy marrie delight is ready....
Chill it in fridge for 6 hours before serving...

Happy baking...

Nutella Swiss Meringue Butter cream

 Swiss Meringue Butter cream is normally known as the hardest thing to make for a beginner in baking due to its failure rate.Today I will share some tips and tricks with you guys to make it easy and accurate with perfect silky and smooth texture.

Tips:
1: Egg whites should be at room temperature.
2: Butter should be at room temperature but slightly COOL not COLD.
3: After whipping the egg whites it should be rest in fridge for half an hour before adding butter.
4: At first it will look like that butter and eggwhites get sepesrted  but DON'T PANIC and continue to beat on medium speed until it comes back with silky and smooth texture.


Ingredients:
5 large size egg whites,
450 gm butter,
1-1/2 cups granulated sugar,
1/2 cup Nutella,
5 tablespoons Coco powder,

Directions:
Pour egg whites in a bowl and add sugar in it. Then put the bowl on double boiler and whisk the egg whites and sugar with a hand whisker continoiusly on low flame. This will continue until sugar gets disolves, for that check the egg whites with fingers that sugar gets dissolve completely. (Here we only have to dissolve the sugar in eggwhites, not to cook the eggwhites ). After that remove the bowl from double boiler and beat the egg whites first on low speed until it gets foamy in texture then increase the speed and beat the egg whites until stiff peaks form. Wrap the bowl of whipped egg whites with cleing plastic wrap and chill in the fridge for half an hour. Now add the butter ( butter should be at room temperature and slightly cool not cold) in 4 to 5 batches while beat on medium spead. At first it will look like that it gets curdle and separate butter and egg whites but don't take off the beater and continue to beat the eggewhites and butter for 10 minutes on medium speed. Then it will come back with a smooth and silky texture, at that time you can add any flavor like vanilla, strawberry, chocolate, nutella. Here we will add nutella and coco powder and again beat for good 5 minutes.
And Voilaaa .... your Silky and smooth Swiss meringue butter cream is ready to frost the cake or cupcake.

Happy baking...

Chicken Pattie with Frozen Paratha

Today I've tried this yummy chicken Pattie with frozen paratha...and it turned out really amazing.. Basically this is a quickest and yummiest treat for every one.. because sometime most of us are out of puff pastry and for that you have to substitute puff pastry with frozen paratha...

Ingredients:
4 Frozen parathas

For chicken filling:

Boneless chicken 250gm,
Soya sauce 1 tablespoon,
Ketchup 1 tablespoon,
Salt as per taste,
Black pepper 1 teaspoon,
Musturd paste 1 teaspoon,
Oil 1 tablespoon,
Egg 1( for egg wash)
Cheese slices 3 to 4

Directions:
 Marinate chicken with soya sauce, salt, pepper, mustard paste, ketchup and let it sit for half an hour. After that in a pan heat the oil and cook chicken for 10 minutes or until it gets tender.

Now come to the filling part:

Cut half frozen paratha and make 2 Pattie from 1 in triangle shape. Fill the Pattie with chicken and put some cheese slice over it and close the Pattie with fork or with fingers by pressing the sides.
Now egg wash all patties and bake them for 10 to 15 mins or until it gets golden top.

Happy baking...

Cinnamon Rolls

These cinnamon rolls are heavenly delicious.. you can make them for breakfast, or as an evevnig snack with the great result in taste.

Cinnamon Roll:
Ingrediants:

2.5 cups all purpose flour,
1 egg,
20gm Yeast,
3 tablespoon sugar,
1 teaspoon salt,
1.5 teaspoon cinnamon powder,
100gm Butter,
3 tablespoon oil,
1/2 cup Brown sugar,
Luke warm milk for mixing.

Cinnamon vanilla topping Recipe:
4 tablespoons butter,
1/2cup icing sugar,
1 teaspoon vanilla  Essence, 

3 tablespoons milk

Directions:

Sieve flour, yeast, sugar, and salt together, then add egg, oil, milk and mix well to form a dough. Knead the  dough by rolling and folding for good 10 minutes until it becomes smooth and glossy. Put the dough in a butter grease bowl and cover it and rest it for 1 hour to be double in size.
Now take the dough out and flat it with your Palm,  sprinkle some flour and roll the dough in 1 inch thickness in rectangle shape.  Mix brown sugar with cinnamon powder. Grease the dough surface with butter and and sprinkle mixed Brown sugar, cinnamon powder on the butter surface. Then roll the dough right from one side to another so that it will looks like a roll. Now cut the roll in pinwheel shapes and put them in greased pan and let them rest for another good half an hour then bake them in a pre heated oven for 25 to 30 min or until it becomes golden in color.
Now make vanilla topping for cinnamon roll, you have to blend butter, vanilla, icing sugar, and milk together and pour on cinnamon roll. You can choose different toppings for your cinnamon roll as per your taste.

Happy baking...

Gulab Jamun ( a traditional sweet )

A lot of people have complained that I'm not sharing my recipes. Well those days I was super busy with many things, along with my studies. So now a days I'm available for sharing mine recipes. If you want mine any recipe to be shared kindly let me know in comment section. So here is one recipe...👇👇
Happy baking and Cooking...

Gulab Jamun ( a traditional Sweet )

Recipe:

Ingrediants:

1 cup dry milk powder,
2 Tablespoon all purpose flour,
A pinch baking soda,
A pinch salt,
1 teaspoon butter,
Buttermilk for mixing.

Sheera:
2 cups sugar,
2.5 cups water,
Some cardamom,
Some zafran.

Butter Milk :
1/2 cup Milk
1 teaspoon vinegar / or
Half  lemon.
Add both ingrediants and rest for 1 minute and your butter milk is ready. Use butter milk as required.

Directions :

Mix milk powder, baking soda, salt, and all purpose flour with a hand whisker. Now add butter and butter milk to make a smooth dough.. you can sprinkle some all purpose flour when kneading.. knead until it become smooth and shiny. Now make small balls with grease hands, then cover them and let them rest for half an hour.

Heat the oil with medium flame then fry these gulab jamuns on low flame until it comes out golden in color. Immediately pour all gulab jamuns in sheera and bring one boil on stove then turn the flame off and soak them in hot Sheera and letting them rest for 2 hours.

 Note: any sweet doesn't  cook on high  flame