These “outrageous” brownies are aptly named because they’re are rich, chocolaty, and decadent in every sense of the word. The “secret” ingredient in this recipe is coffee – as it really brings out the chocolate flavor. Serve warm with vanilla ice-cream. (As this recipe makes a big batch, I usually freeze the brownies – individually wrapped in cling seal and foil before placing in a zip log bag).

Ingredients:

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts ( I skipped this due to allergy concerns)

Method:
Preheat oven to 350 degrees F. Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.

In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake.

Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Note: Do not cut the brownies while they are warm.

This is the recipe I turn to when I have to fix a meal quickly. It works as a yummy side dish or vegetable. This weekend too, we had my cousin visiting from Mumbai. I was under the impression that all meals would be out considering he would love to try out different cuisines. To my surprise or rather delight, he really wanted a home cooked meal especially something made by me. That’s just what any compulsive foodie wants to hear who loves to cook!  I did not have much time as it was already 11:00 am and with no groceries in the house I knew I had to run and get some chicken, yogurt and  vegetables while my hubby and cousin were busy playing Wii. But luckily I always have potatoes in the fridge so I decided I would quickly peel, chop and set the potatoes to cook while I ran and got  some other ingredients for lunch.

The potatoes take all of 20- 25 minutes to cook but the good news is that prep time is less than 5 minutes. This dish goes well with chicken, lentils, biryani, pilaf and the list can go on. The potatoes are soft and naturally sweet balanced by the little spice of the red chilly powder making it everyone’s favorite! 

Ingredients:

• 2 pounds potatoes, peeled and cubed (I used Yukon Gold)
• 1/2 teaspoon asafoetida
• 1/2 teaspoon mustard seeds”Rai”
• 1/2 teaspoon red chilly powder ( I always use “Kashmiri Degi Mirch” which is less spicy but has a bright red color)
• 1/4 teaspoon turmeric “haldi”
• salt to taste
• 2-3 tablespoons canola oil
• 1/4 teaspoon cilantro for garnish ( optional)

Method:

Peel, wash and cube the potatoes. Keep the cubed potatoes immersed in a a bowl of water until ready to use.

Heat oil in a vessel. Add asafoetida and  mustard seeds. The mustard seeds will begin to crackle.

Drain the potatoes and add them. Then add the turmeric, red chilly powder and salt to taste.

Mix well and cover on medium to low heat for 20 minutes or until the potatoes are cooked. During the 20 minutes, stir the potatoes in between to make sure they don’t stick too much to the bottom of the pan as there is no water in it.

Once cooked garnish with cilantro and serve hot with “chappati”or lentil and rice.

Enjoy!

I’ve been on-break from the blogosphere as we’ve had a number of guests visit over the past 3 weeks. Thoroughly enjoyed every minute of it!  Anyway, now I am back to write about what’s cooking at my home. I’ve prepared a number of cool, yogurt-based salads to contrast the heat and humidity of Florida’s weather. The Indian term for these salads is “raita” or “pachdi”. “Raita” is a mixture of fruits and/or vegetables with yogurt served as a complement to spicier rice and curry dishes. Cucumber “raita” is peeled, grated cucumbers ducked in a smooth, semi-sweet yogurt sauce with fresh herbs (cilantro, for example). Serve this as a side dish.

Ingredients:

• 1 cucumber, peeled and grated (approximately 1/2 cup)
• 1/2 cup yogurt ( I used non-fat)
• 1 tablespoon finely chopped cilantro
• 1 small Thai hot green chilly, finely chopped
• 2 teaspoons granulated sugar
• salt to taste

Method:

Peel and grate the cucumber. Squeeze the water out of it by gently pressing the grated cucumber between the palms of your hands.

Mix the yogurt in a bowl to make it smooth. Add sugar, cilantro, green chilly and salt to it.

Add the cucumber to it. Mix well.

Garnish with cilantro. Keep in the refrigerator until ready to use.

Serve with chicken curry, lentils or biryani.

]]> http://www.compulsivefoodie.com/2013/05/26/cucumber-raita-kakdi-koshimbir/feed/ 17 http://www.compulsivefoodie.com/2013/05/26/cucumber-raita-kakdi-koshimbir/ http://feedproxy.google.com/~r/CompulsiveFoodie/~3/BknQu2gbGDk/ http://www.compulsivefoodie.com/2013/05/07/vegetarian-mince-kheema/#comments Tue, 07 May 2013 14:22:04 +0000 asmita http://www.compulsivefoodie.com/?p=7467 . . . CLICK TO READ MORE]]> “Kheema” refers to finely ground meat cooked with caramelized onions, ginger, garlic, tomatoes and Indian spices. Today’s recipe features a unique “meatless” take on this Indian “classic” – using soy granules.

I like to think of soya granules as little sponges that easily absorb flavors of the spices you cook them in. The key however, is to first eliminate their distinct smell. This is achieved by alternatively soaking in hot water and then squeezing the water out of the granules. I love making vegetarian kebabs using these soya granules.

Ingredients:

• 1 1/4 cup soya granules- washed a couple of times in hot water and tightly squeeze the water out
• 5 -6 whole green cardamom pods
• 3-4 whole cloves
• 2-3 whole black peppercorns
• 1 inch cinnamon stick
• 1 bay leaf
• 1 large onion, finely chopped
• 4 garlic cloves, peeled and freshly grated
• 2 teaspoons of freshly grated ginger
• 2 small tomatoes, grated
• 1 teaspoon tomato paste ( optional, lends a good color)
• 2 tablespoons fresh cilantro finely chopped , reserve some of this for garnish later
• 1 tablespoon plain yogurt  beaten (I used non-fat)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 3/4 teaspoon red chilly powder (I like to use a mild red chilly powder, Kashmiri degi mirch is brightly colored but less spicy)
• 1/4 teaspoon turmeric powder
• 2 Thai green chillies, whole ( optional)
• salt to taste
• 4 – 5 tablespoons canola oil

Method:

Heat oil in a vessel. Add whole spices like cloves, bay leaf, cardamoms, peppercorns and cinnamon stick. Then add onions and fry till it’s caramelized to a warm brown color. This will take 25 minutes.

Note: Add a dash of salt as this will help the onions to release water and brown faster.

Add the ginger and garlic paste and stir a couple of minutes.

Add the tomatoes and dry spices like coriander powder, cumin powder, turmeric and red chilly powder. The tomatoes will take 10 minutes to cook and release oil, add the cilantro and throw in the soya granules.

Mix thoroughly. Reduce the heat to low and slowly mix the yogurt. Keep frying, until the soya is well coated. Add salt for taste and about 1/2 cup hot water. Throw in the whole green chillies on top.

Put a lid on top and let this cook for 10 to 12 minutes on medium high.

Taste for seasonings, and serve hot with “chappati” or “naan” and a bowl of boondi raita on the side. Enjoy!

Red Masoor Lentil- “Dal”- Serves 4 

This recipe is from Madhur Jaffrey’s famous cookbook, Madhur Jaffrey’s World Vegetarian .This one requires only a few ingredients and really brings out the flavor of the lentils. I am such a big fan of this recipe that it almost didn’t make it to the dinner table on account of all the bowlfuls I “sampled” during preparation! I did eventually manage to save some however and served it up as a side dish to my Hyderabadi Chicken Biryani.
Enjoy!

Ingredients:

• 1 cup red Masoor lentil
• 3 tablespoons (for tempering) plus 2 tablespoons for boiling the lentil
• 2 dried red Kashmiri chillies
• 3 garlic cloves, peeled and whole
• 1/2 teaspoon black mustard seeds “Rai”
• 8-10 curry leaves-”kadhi Patha”
• 1/2 teaspoon turmeric “Haldi”
• salt to taste
• juice of 1/2 a lemon or lime
• 2 tablespoons fresh cilantro, chopped – for garnish

Method:

Wash, and clean the lentils. Soak for 30 minutes. Add 2 1/2 cups water, oil, turmeric and salt to taste  and boil until cooked. This should take 25 minutes. Gently mash it with a “Mandira” or spoon.(Do not use a pressure cooker as it will get mushy). Keep aside.

Note: After the lentil is cooked, if you find the lentil consistency too thick, add hot water .

Tempering- Heat oil in a small vessel. Add mustard seeds, chillies, curry leaves. Then the garlic and swirl the pan around. The garlic should get slightly brown from all sides. Be careful not to burn it.

Add this to the cooked lentil and cook on low heat for 5 to 10 minutes. Squeeze lemon juice and mix. Check for salt. Garnish with cilantro.

Serve hot with white rice or biryani. Enjoy!

]]> http://www.compulsivefoodie.com/2013/04/25/red-masoor-lentil-hyderabadi-red-dal/feed/ 22 http://www.compulsivefoodie.com/2013/04/25/red-masoor-lentil-hyderabadi-red-dal/ http://feedproxy.google.com/~r/CompulsiveFoodie/~3/2lXwEWXzCig/ http://www.compulsivefoodie.com/2013/04/18/scrambled-eggs-2/#comments Thu, 18 Apr 2013 10:34:04 +0000 asmita http://www.compulsivefoodie.com/?p=7371 . . . CLICK TO READ MORE]]> Scrambled Eggs- Serves 1

At my house, we all prefer to eat cereal on weekday mornings but weekends is when we love to relax and begin the day with a big and inviting breakfast. On weekends, I usually make scrambled eggs, bacon or sausage, toast served with a glass of freshly squeezed juice (orange, grapefruit or celery).

I like to add fresh cilantro, a dash of green chilly (for some heat), milk, salt, pepper and melted butter. I know many people who actually like to add butter to the eggs directly (I like to melt it first)on the pan, and honestly there is no right or wrong way of doing it but this is how my family enjoys it! As a rule, I do cook the eggs on low flame as this yields a soft texture.

Ingredients:

• 2 extra-large eggs
• 1 tablespoon butter
• 1 teaspoon finely chopped cilantro
• 1/2 green chilly, finely chopped (optional)
• 1 tablespoon milk
• salt to taste
• dash of black pepper

Method:

Whisk the eggs, salt, pepper, and milk in a bowl. Keep aside.

Melt butter in a pan on low heat. Add the egg mixture and cook over low heat, folding them over and gently mixing it with a silicone spatula or wooden spoon.

Add the cilantro and green chilly and continue to cook on low heat until it’s cooked. This should take 2 or 3 minutes.

Off the heat, transfer to a plate. Sprinkle more black pepper and serve hot with toast! Enjoy!

]]> http://www.compulsivefoodie.com/2013/04/18/scrambled-eggs-2/feed/ 19 http://www.compulsivefoodie.com/2013/04/18/scrambled-eggs-2/ http://feedproxy.google.com/~r/CompulsiveFoodie/~3/HLOAWbJR9d0/ http://www.compulsivefoodie.com/2013/04/06/mushroomspinach-and-corn-bake/#comments Sat, 06 Apr 2013 20:00:13 +0000 asmita http://www.compulsivefoodie.com/?p=7304 . . . CLICK TO READ MORE]]> This post is very special for me for a number of reasons. First, I just learned that my recipes will be a weekly feature on the popular local “mom” blog series “AZ Desi Mums“, “Sydney Desi Mums“, and “Dubai Desi Mums”! “Desi” is an affectionate reference to people from India who live abroad. “Desi Mums” is a hangout for “desi” moms to share, recommend and discuss mom concerns and interests. This will be my first featured recipe!

Another reason why this recipe is special to me is because this was one of the first dishes I learned to cook. This dish was a party favorite back home and I am forever grateful to my Mom for teaching me how to make it. I also make it as an easy week-night dinner meal with some store-bought garlic bread or futtunta. Fettunta is grilled or toasted bread with some garlic rubbed on top and a drizzled with olive oil. Super easy and delicious!

Ingredients:

• 12 oz (340 grams) white mushrooms (I prefer the pre washed and sliced)
• 9 oz (255 grams) fresh spinach, cleaned and roughly chopped
• 1 can (15 ounce) of golden sweet corn, rinsed and drained
• 3 slices of yellow American cheese (you can use cheddar or swiss too, if using grated about 3/4 cup
• 5 tablespoons unsalted butter
• 1 1/2 cups milk (I used 2% milk)
• 1 green chilly, finely chopped ( optional, I like a little heat)
• 3 tablespoons all-purpose flour
• 1 teaspoon kosher salt or to taste ( if using salted butter, go easy on the salt)
• 1/2 teaspoon crushed black pepper
• 2 tablespoons grated cheese (I used Mexican four cheese, but you can use any cheese of your choice) – to top the dish before it’s baked

For the Fettunta:

• 1 baguette , diagonal cut (1/2 inch thick)
• 2 garlic cloves, peeled
• drizzle of olive oil

Note: I used Kosher salt as I find it less harsh. Use fresh white mushrooms, in order to clean, take a damp kitchen towel and individually wipe them clean. Cut off the hard stems and slice the mushrooms.

Method:

Melt 2 tablespoons of butter in a saute pan. Add mushrooms and a pinch of salt. Mix well, the mushrooms should be well coated with the butter. Saute the mushrooms on medium heat till all the water dries off and the mushroom turn a brown color. This should take 10 minutes. Keep aside.

In another vessel, steam the spinach along with green chilly. Cover and let it cook on low heat for 10 minutes. The spinach will wilt and let off water. Uncover and cook till the water dries off. Mash with a fork and keep aside.

Rinse and drain corn and keep aside.

To make the sauce:

Melt 3 tablespoons butter in a vessel and add flour.

Cook over low heat for 3 minutes stirring with a whisk.

Add milk and keep whisking until the sauce becomes thick and smooth. This should 4 to 5 minutes. Add salt and pepper and mix.

Note: If the consistency gets too thick add a few tablespoons of milk and whisk. The sauce should be thick and smooth like a custard.

Off the heat, add cheese and whisk well.

Add the spinach, corn and mushrooms to this sauce. Taste for seasonings.

Lightly grease an oven proof dish and pour the mixture into it. Top with grated cheese. Bake at 350 degrees for 15 to 20 minutes until the cheese on top melts and the edges are bubbling. Serve hot with garlic bread or Fettunta.

Fettunta: Slice the baguette 1/2 inch thick. Toast it, remove and immediately rub the surface of the bread with garlic clove and drizzle with olive oil.

Enjoy!

Baking and decorating shaped cookies is my latest obsession. The tea-bag cookies featured here were inspired by a picture I came across on Pinterest. I was surprised at how easy it was to prepare them!

Note: I got a free printable for the tea bag cookies here.

Ingredients:

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
3.5 ounces dark chocolate broken into small pieces( I used 70% Cocoa Lindt chocolate bar)

Method:
Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick. Place a tea bag as a guide and cut with a sharp knife.

Make a small hole at the top with the help of a skewer or cookie stick. Place the cookies on an ungreased baking sheet lined with parchment paper. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper.

Put 2 and half ounces chopped chocolate in a glass bowl and microwave on high power for 20 seconds. Stir with a wooden spoon. Continue to heat and stir in 20-second increments until the chocolate is just melted. Add the remaining chopped chocolate and stir until the residual heat in the bowl melts the chocolate completely. Allow it to sit at room temperature, stirring often, until it’s completely smooth. The more you stir, the glossier the chocolate will get.

Dip each cookie half way through in the chocolate and set it on parchment paper to dry. It will only take a couple of minutes for the chocolate to set. After it’s dried, string a thread through the hole (if after baking the opening is small, gently push the skewer through) and attach the tea bag.

Arrange on a platter and serve. Enjoy!!!

Variation: Tea bag cookies dipped in white chocolate

This Ina Garten recipe is made using Rotini (spiral-shaped) pasta and earned rave reviews from all the grown-ups in attendance at my daughter’s recent birthday party. Boil the pasta, cool, and add sun dried tomatoes, black olives, tomatoes, Parmesan Reggiano cheese, Mozzarella cheese, and dressing (super delicious!) made from sun dried tomatoes, red wine vinegar, capers, garlic and olive oil. Enjoy!

Ingredients:

• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan
• 1/2 cup packed basil leaves, julienned

Method:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. Add the Parmesan and basil.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth. Pour the dressing over the pasta and toss well.

]]> http://www.compulsivefoodie.com/2013/03/10/pasta-salad-vegetarian/feed/ 20 http://www.compulsivefoodie.com/2013/03/10/pasta-salad-vegetarian/ http://feedproxy.google.com/~r/CompulsiveFoodie/~3/4uiFU0H7E88/ http://www.compulsivefoodie.com/2013/03/04/chocolate-chunk-cookies/#comments Mon, 04 Mar 2013 15:24:23 +0000 asmita http://www.compulsivefoodie.com/?p=7195 . . . CLICK TO READ MORE]]>

Chocolate Chunk Cookies- Recipe by Ina Garten, Makes 36 cookies

Ingredients:

• 1/2 pound unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts – (I left this out due to allergy reasons)
• 1 1/4 pounds semisweet chocolate chunks- (I used Nestle)
• 1 ounce white, dark or milk chocolate as a drizzle on top of the cookies – OPTIONAL

Note: As if the cookies weren’t decadent enough, I melted 5 squares of Lindt white chocolate in a microwave, as a drizzle on top of the cookies.

Method:

Pre heat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined.

Fold in the walnuts and chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon.

Dampen your hands and flatten the dough slightly.

Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Optional: After the cookies have completely cooled, melt white or any chocolate of your choice by chopping it and placing it in a small glass bowl in the microwave at 20 second intervals. After every 20 seconds, stir the chocolate with a rubber spatula or wooden spoon. You may need to do this twice. When the chocolate is almost melted , stir vigorously and place in a zip lock bag. Push the chocolate to one end of the zip lock and tie the top, like a piping bag and snip the corner of the bag where the chocolate is. Drizzle over the cookies and serve.