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Monday, August 24, 2015

Nutty Dark Chocolate Brownies Recipe

These Nutty Brownies are extremely delicious. I prefer brownies over cupcakes or cakes as I can control my portions ;-) And who wouldn't love dark, rich in taste, chocolatey and nutty squares of heaven ! More so if the recipe is so easy to put together. These have a lovely buttery, rich and nutty flavour. The chocolate chips along with cashew nuts will take you to heaven...
Check these Brownie Recipes:
Brownie Sandwich
Whole Wheat Browines
Choco Chips Fudge Browines
Nutella Browines

Nutty Dark Chocolate Browines :
1 cup All purpose flour
1 cup light Brown sugar
3/4 cup unsalted Butter 
150 gms Dark Chocolate roughly chopped
1/4 cup Cocoa powder
1/4 tsp Baking powder
1/2 cup semisweet chocolate chips (this time I used chocolate bars)
2 Eggs, beaten
1 tsp vanilla essence
A pinch of Salt
1/2 cup chopped Cashews
1/4 cup Chocolate chips

Pre-heat the Oven to 325 Degrees F and grease a 9 inch square shallow baking pan and dust lightly with flour. In a medium bowl whisk together flour, sugar, cocoa powder, salt and baking powder. Pour some water into a double boiler (or medium size saucepan) and place over the medium heat. Place another hear proof bowl over it and do make sure that the bottom of upper bowl should not touch the boiling water underneath. Put the chopped chocolate cubes and let it melt over low heat. Whisk frequently to avoid burning. When 80% chocolates has melted, remove from heat and add cocoa powder and whisk thoroughly to combine. Let it sit for a while to cool down.

Beat egg one at a time and froth it with a hand whisk to get lot of air in. Add chocolate essence and beat it well. Transfer the chocolate mixture into the egg liquid and combine well. Add dry flour into the wet and continuously stir the batter to incorporate it.

Pour this pan into the prepared baking tray and sprinkle chocolate chips and chopped cashews. Bake 20-25 minutes or until  the top sets and inside is moist or an inserted knife comes out clean. Cool completely on a wire rack. Then cut into squares and serve with ice-cream or plain. 
Just try and resist these...

read more.. " Nutty Dark Chocolate Brownies Recipe "

Tuesday, August 18, 2015

Kerala Fish Curry | Kokum Fish Curry

Learn to make Kerala Fish Curry: During my Kerala trip few months back we got to eat many new dishes and this Kerala Fish Curry was one of them. Ahh... the mere mention of Kerala reminds of of the train ride from Chennai, backwaters, houseboats, the scenic beauty of Munnar and night safari at Thekkady.  We must have had liters of Sambar and rasam to our satisfaction. The homemade food during out homestay at Munnar was awesome. Sharing you what I learnt from our experience. We were served this Kerala Fish Curry with appam and rice. I just made one change, the choice of fish is the only change that I have made. So, here is Fish tamarind flavoured fish cooked the Keralite way.

1/2 kg Fish 
10 Shallots / small Onion
1/2 Mustard seeds
Small pinch of Fenugreek seeds (Methi)
1 Green chili
3 Sprig curry leaves
2 small pieces Kokum / Fish tamarind soaked in water
Kashmiri Red chili powder 2 tbsp
2 tbsp Coriander powder (dhaniya)
1 tsp Turmeric powder
1 tsp Salt
1 cup Water
Coconut Oil as required

First of all soak kokum in warm water for 10-15 minutes.** Combine together dhaniya powder, turmeric powder, salt, red chili powder freshly grounded black pepper powder along with 3 tbsp water. Make a thick paste and add kokum into it. Keep aside.

Clean and wash the fish, pat it dry with a tissue and apply some salt and turmeric powder. Leave it for 10 minutes. Heat oil in a clay pot or a flat pan. Fry fish pieces till light pink. Keep aside.

 In the same pan add curry leaves, mustard leaves, fenugreek seeds and let it splutter.

 Add shallots and green chili, when the onion starts to brown add the **masala liquid. Fry until the masala leaves the sides of the pan.

 Add 1 cup water and bring this to boil on medium heat. Add fish pieces in a single layer, cover and cook till done. Remove from heat and cover till you serve it (this will allow the flavours to blend in). Serve with rice.


  • You can use your choice of fish.
  • Once the dish is done you can add a little coconut oil for that extra oomph !

read more.. "Kerala Fish Curry | Kokum Fish Curry"

Monday, August 10, 2015

Chettinad Chicken Roast- Restaurant Style

Chicken cooked in Chettinad style with step by step pictures. This 'Chettinad Chicken Roast' is to die for ! Any why not it is spicy, juicy and flavourful. The unique spices that goes into this makes it yummy. It has dry red chilies, curry leaves to punch in the extra zing. So learn here to make Chettinad Chicken Roast which is spicy, juicy and well coated with the spices. I do not like chewy and hard chicken and I take a step to prevent the dryness when I roast chicken in my Oven. Shall I share the secret? Ok ok ! So when you are roasting the chicken in Oven, by placing a tray of water you can lock the moisture inside the chicken. Now over to the procedure...

1st Marinade requires little salt, kashmiri red chili, lemon juice (1 tsp)
3 Chicken leg with thigh pieces

2nd Marinade:
1 big Onion
3-4 Whole red chilies 
1 inch Ginger
5-6 Garlic cloves
1 tsp Kashmiri Red chilly powder
1 tbsp Lemon juice
Fistful of curry leaves
2 tbsp Oil
Salt to taste

Wash the chicken pieces properly, pat dry with absorbent paper and make  insertions using knife on both sides of the chicken. First marination is done by applying salt, turmeric and lemon juice. Keep this aside for 2 hours.

Grind together whole red chilies, ginger, garlic and onion. Make it a smooth paste. Now to mix the marinade with 2 tbsp oil. Take the chicken pieces in a big bowl and coat well with the marination. Place chicken thighs in a zip lock bag, pour the marinade over and toss it well. Keep this in the fridge for 4-5 hours.

 Pre-heat Oven to 400 Degree F, place a sheet of foil on a baking tray and place the chicken thighs on it. Fill the bottom tray with water and bake for 20 minutes. Guard yourself with oven gloves and turnover the thigh pieces to the other side and change the setting to Broil again for 10 minutes. Serve with onion rings and lemon wedges. I served mine with Naan and onions along with Arhar Dal.

read more.. "Chettinad Chicken Roast- Restaurant Style "

Friday, August 7, 2015

Pizza Paratha | Kid-Friendly Recipe | Cheese Stuffed Flatbread

Pizza Paratha Recipe with step by step pictures: Well who wouldn't love these cheesy, melt in mouth, colorful and attractive Pizza Parathas? Kids loves cheese in any form and this combination fits the bill. As they say that every foreign cuisine does get “Indianized” once they touch our shores and so to cater to us who would like the best of both the world, presenting the Cheese Stuffed Flatbread as a token of my appreciation to all by readers and co bloggers. 

What’s the occasion you’d ask? Well, today is the 7th anniversary of my blog and if it was possible I wish to thank each one of you personally. So with your blessings and support I vow to keep on posting new recipes for you and satisfy your culinary taste.


Needed for the dough
2 cups All purpose flour
1 tsp Salt
1 tbsp Oil
Water to knead the dough

For the Filling:
1 Onion, cut in thin slices
Capsicum slices thinly
1/4 cup Corn
1/2 tsp Garlic, finely chopped
1/4 tsp Black pepper powder
1 cup of grated Mozzarella cheese
1/2 tsp Oregano
1/4 tsp Red chili flakes
Salt to taste 


Take a big bowl and mix flour, salt and mix well. Add oil and water simultaneously to knead the dough as you would do to make rotis. Cover and leave it for sometime to settle down.

To make the Filling:

In a large bowl mix everything together with a fork and grate cheese separately. 

Assembling the paratha:
Now from the dough make two lime sized equal balls. Take a ball and flatten it on your palm and then by using a rolling pin roll out on a floured board to make a 5 inch disc.

Shift this to another plate and make another 5 inch disc with another set of ball.

 Spread cheese filling on one roti and then cover it with the other roti. Press down the edges to seal firmly. Dust some flour on it and roll out slightly. 

Fry on a hot griddle. Cook for few minutes, flip in between, when brown spots appear drizzle with some oil. Do the same with the rest of the dough. Serve with your favorite dip !


  • You can use pizza sauce also, just spread a layer of pizza sauce and fill in the cheese mixture on top of it.
  • For stuffing the options are endless, you can also add black olives and thinly sliced mushrooms.
  • While filling the parathas with cheese mixture don't get tempted to stuff too much ;-)
  • This process of making parathas is lot easier as the filling has less chance of spilling out while rolling. 

read more.. "Pizza Paratha | Kid-Friendly Recipe | Cheese Stuffed Flatbread"

Monday, August 3, 2015

Egg Malai Curry | Egg Curry With Coconut Milk

Egg Malai Curry is a modified version of Prawn Malai Curry . "Malai Curry" is a very common word used in Bengali Household. As the name suggests the base of the gravy is Coconut milk. Malai Curry could be vegetarian as well as a non vegetarian dish. Like when it is made with Chicken, Prawn or Egg it becomes non veg curry and when made with Paneer(Cottage Cheese), Cauliflower it becomes veg Malai Curry !  We include eggs in our daily diet, be it an omelette for the breakfast or half boiled egg or Egg Kosha for the main course. Egg when combined with coconut milk, it takes it to another level ! 

In this recipe I have slightly taken a clue from my Prawn Malai Curry and created a new dish which has a similar smooth texture and addition of Birista brings out a lot of flavour to this creamy gravy. To make this Egg Malai curry, initially we fry together onions, tomatoes, ginger-garlic-chili paste along with cashew-muskmelon seeds. Let the mixture cool and grind to a fine paste. Adding coconut milk at the end and reducing it to half make the gravy so rich and creamy. Finally add some Birista over this creamy Malai Curry. 

The key for crispy fried onions is to slice them as thin as possible. Do make sure that oil in which you are going to fry onions is piping hot, the moment you slide the chopped onions, it should sizzle. I divide it in batches so that all the onions are submerged in oil. Keep an eye on the pan, stir in between and once the onion turns into light golden you would notice how quickly it will turns into dark golden now

3 Eggs
1 Onion, chopped
1 1/2 tbsp Garlic paste
1 tbsp chopped Ginger 
1 tsp Cumin seeds
8-9 Cashews
1 tbsp Muskmelon seeds (Kharbooje ke beej)
1 small Tomato
1 tbsp +2 tbsp Oil
2 tsp Dry Fenugreek leaves (Kasuri Methi)
{2 green Cardamoms + 1/2 inch Cinnamon +1 black Cardamom} roughly pounded
1/4 tsp Red Chili powder
1/4 tsp Turmeric powder
1 tsp Coriander powder
1/4 cup Water
200 ml Coconut milk
Salt to taste

Boil eggs with a pinch of salt, cool and peel the outer skin. 

Dip the cashews and muskmelon seeds in hot water for 15-20 minutes. Then make a fine paste in a grinder and keep aside.

 Heat 1tbsp oil in a pan on low flame and add cumin seeds, let these sizzle in oil. Add onions and saute it for 2 minutes. When it turns into light pink add ginger and garlic. Mix well and again stir fry for a minute. 

Add cashew-muskmelon paste and fry till it leaves oil from the sides of the pan. finally add tomatoes and cook for 2-3 minutes. Allow it to cool down to room-temperature. Then grind to a fine paste.

 Add 2 tbsp oil in the same pan and add kasoori methi, and fry for few seconds. Add the above onion-cashew paste and mix well with the kasoori methi. Add coriander powder, turmeric, chilli powder, pounded garam masala, salt and stir well.

Cook till it separates oil from the sides of the pan. Slowly pour in the coconut milk, add eggs, cover and simmer this till the coconut milk starts getting creamy and thick. Turn off the heat and keep covered until ready to serve with rice of your choice.

read more.. "Egg Malai Curry | Egg Curry With Coconut Milk"