Egg-less Chocolate Brownie

Hi friends, good to see you again!! Today I have tried the egg-less chocolate brownie. Whenever I get carving for something sweet, I prefer the brownies first. Eating a brownie on an occasion can be a part of a healthy lifestyle, even while dieting. 

I can still recall the joy of biting into it, slightly cakey, chewy, and fudgy. It can be served with chilled milk and also with the vanilla ice-cream scoop.

Ingredients:

1 cup all-purpose flour
3/4 cup powdered sugar
1.5 tsp baking powder
1/ cup cocoa powder
1/3 cup melted butter
1/2 cup thick curd
1/ cup dark chocolate, finely chopped
a pinch of salt
1 tsp vanilla essence
3/4 cup water

Directions:

1. In a bowl mix together all-purpose flour, powdered sugar, baking powder, cocoa powder and a pinch of salt and set aside.

2. In another bowl, whisk curd and butter along with vanilla essence. Now add the mixed dry ingredients. 

3. Add required water and gently fold the dry ingredients with the wet ingredients. Add the finely chopped dark chocolate and give it a gentle mix.

4. Preheat the oven to 180 deg Celsius for 10 min. Pour the mixture into the baking tray which is lined with the butter paper or greased with butter.

5. Tap the baking tray gently to set the mixture and avoid any air bubbles in it. Set the oven to 160 deg Celsius for 40 min.

6. To find whether the brownie is ready, insert a toothpick or a fork and check whether it comes out clean.

7. When the brownie is ready, remove the tray from oven and let it cool down at room temperature. Invert on to a plate and cut into squares.

8. Tasty and yummy brownie is ready. Serve hot or cold according to the preference.

Note:

1. The temperature may vary according to the oven used for baking, maybe 160-180 deg Celsius.

2. Make sure that the brownie mixture should be thick. So add water carefully while mixing.

3. I have used a round-shaped baking tray. But square-shaped one is preferable.

Egg Kholapuri

Ingredients

For Kholapuri Masala:

2 tbsp grated coconut (heaped, fresh or frozen)
2 medium tomatoes (chopped)
1 onion
1-inch fresh ginger
3-5 garlic cloves
1 small green chili
1.5 tsp oil (refined or groundnut)
1/2 tsp garam masala
1/2 tsp turmeric powder
2 whole kashmiri red chilis
1 tsp poppy seeds (khus-khus)
4-5 whole black peppercorns
salt required

For Egg curry:

2 hard-boiled, peeled and half-sliced eggs
1 cup water
1/2 tsp oil (refined or groundnut)
salt required
Fresh coriander leaves

Directions:

1. In a mixer, grind onion, garlic, ginger and green chilli to a coarse paste.
2. Heat 1.5 tsp oil (I used groundnut oil) in a non-stick pan and coarse onion paste to it.
3. Cook until the paste changes its color to brown for 7-8 minutes.
4. Add all the spices (kashmiri red chilis, poppy seeds, black peppercorns, turmeric, garam and coconut) to the cooked paste.
5. Let it cook for some time under medium heat until nice fragrant escapes the pan. 
6. At this time, add chopped tomatoes and required salt. 
7. Cook for 5-6 minutes until the tomatoes are soft. Add 2-3 tbsp of water if required.
8. The kholapuri masala is ready. Let the masala cool for sometime before transferring to the mixer.
9. Process the masala to make a puree.
10. In the same pan, add 1/2 tsp oil and add the sliced eggs. Make sure that the eggs are fired with the cut-side down until the eggs get the golden color and nice aroma.
11. Keep the fired eggs aside.
12. In the same pan, add the cooked and processed kholapuri masala and add 1 cup of water.
13. Cook for 4-6 minutes until the desired consistency is got. Adjust the salt at this stage.
14. Add the fried eggs and cook for 3 minutes.
15. Garnish with fresh coriander leaves and serve hot with rice and chapati.

Note:

• Take care not to burnt the coconut and masala while cooking. So add grated coconut at the last to the onion paste to get a nice aroma.
• Adjust the water consistency while cooking and grinding.