March 29, 2015

Eggless Fudge Brownies with Nuts

I recently joined Gayathri's Baking Eggless group. She gives a dish that has eggs and wants the group to come up with an eggless version of the same. This month, she picked Joy the Baker's Extra Nutty Dark Chocolate Brownies recipe that has 3 eggs and asked us to come up with an eggless version.
Egg replacer powder (I use Bob's Red Mill brand) is my go-to substitute for eggs and I always keep a packet of it in my fridge. But that usually works only for recipes with 2 eggs. Any more eggs, I don't think the vegetarian option gives the desired results in the baked goods. Ground Flax seeds (Flax see meal) can also be substituted instead of the egg replacer powder.
Eggless Fudge Brownies with Nuts
So for this recipe with 3 eggs, I substituted 2 of the eggs with the egg replacer powder and for the last egg, I used 1½tbsp of sour cream. The resulting brownies tasted very close to the real thing, they were fudgey and delicious. I shared few of the brownies with couple of blogger friends and one of them said she couldn't stop eating them because they were so fudgy and yummy :-)
One thing to note about baking brownies in general is that to remove the pan from the oven when the top does not look glossy anymore -- there might be a few wet crumbs sticking to the toothpick, but resist the urge to bake it longer because that might lead to dried out and crumbly brownies.

Recipe adapted from Joy the Baker:
Ingredients:
Unsalted Butter - ½cup (1stick)
Dark Chocolate - 5oz., chopped
Unsweetened chocolate - 2oz., chopped
Unsweetened Cocoa powder - 
All purpose flour - 1cup
Baking Soda - ¼tsp
Coarse Sea Salt - ½tsp
Light Brown Sugar - 1¼cups, packed
Egg replacer - 2tbsp whisked in 6tbsp water
Sour Cream - 1½tbsp
Vanilla extract - 2tsp
Pecans - 3tbsp, halved
Walnuts - 3tbsp, chopped

Method:
  • Preheat the oven to 350°F. Grease a 8" square baking pan with cooking spray and line it with parchment paper. Lightly grease the parchment too.
  • In a microwave safe bowl, combine butter and the chocolate. Microwave the mixture 30 seconds at a time, stirring until glossy and completely melted. Stir in cocoa powder and mix well to combine.
  • Whisk egg replacer mixture, sour cream and brown sugar in a mixing bowl until thoroughly combined. Whisk in vanilla extract.
  • Add the chocolate mixture and stir to combine.
  • Next add salt, baking soda and flour. Mix well to combine all the ingredients, spoon into the prepared pan. Top with the nuts.
  • Bake for 30~35 minutes until the brownies are slightly puffed, the nuts are golden brown and the top is no longer glossy.
  • Remove from the pan and cool on a wire rack before slicing.
Eggless Fudge Brownies with Nuts
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March 28, 2015

Purnam Boorelu

I kept away from making traditional Indian dishes for a long time, but recently I've realized that it is important to learn our traditional dishes, not just for me, but more for the kids. I want them to know more about our traditions and our dishes too. So I've started bugging my mom to help me out with the recipes.
Purnam Boorelu
I made these purnam boorelu for Ugadi last week. Purnam boorelu are very common during festivals, and weddings. I have always shied away from making these because making the purnam is a little tricky. I made a few years ago and they were a colossal failure because the poornam completely disintegrated when I dipped them into the outer cover batter. My mom makes Poli boorelu that are made in a slightly different way and are more fool-proof.

March 27, 2015

Banana Avocado Chocolate Pudding using Sunwarrior Protein Powder

I have recently started taking exercising more seriously and started doing P90X exercise routine. My aim is not sculpted abs or major weight loss but to get more flexible and have a toned body. There were some exercises that were very tough in the beginning but have now become little less tough. I still have a long way to go in terms of becoming flexible. But I'm happy that I've started doing some exercise and taking care of myself.
After starting the exercise regime, I have been thinking of adding some more protein in the diet by using protein powder. I was researching on the different protein powders available in the market and lo and behold, Sunwarrior sent me a Starter kit to try.
Banana Avocado Chocolate Pudding using Sunwarrior Protein Powder
I was very excited to try the various products in the kit. I made this Avocado, Banana, Chocolate pudding aka ABC pudding using Sunwarrior Vanilla Classic Protein powder. What is nice about this Sunwarrior protein is that it is 100% plant based and provides a complete, balanced array of essential amino-acids. Sunwarrior uses an old-world, low temperature, enzymatic process that includes the whole grain of brown rice, including the germ, endosperm, and bran. This unique process captures a protein that's silky smooth and mixes well and tastes great too.
Sunwarrior Starter Kit

March 26, 2015

Sweet Ragi Dosa (Sweet Finger Millet Crepes)

Blogging Marathon# 50: Week 4/ Day 2
Theme: Bookmarked Recipes
Dish: Sweet Ragi Dosa from Suganya's recipe here.
For the final day of 'Bookmarked recipes -- Ragi', I made these sweet ragi dosa from Suganya's blog. I made these few years ago and have been wanting to make them again for a while. It took me all this while to make these yummy dosas again.
Sweet Ragi Dosa (Sweet Finger Millet Crepes)
Ragi flour has a nutty, earthy taste and the combination of ragi and jaggery is a definite hit. These sweet dosas are flavored with a hint of ground cardamom making these taste more like a dessert. They tasted like crepes to me and I almost felt like drizzling chocolate syrup on top, but controlled myself and drizzled some ghee, sprinkled some chopped walnuts on top instead.

March 25, 2015

Ragi Paniyaram (Ragi Ponganalu)

Blogging Marathon# 50: Week 4/ Day 2
Theme: Bookmarked Recipes
Dish: Ragi Paniyaram (Ragi Ponganalu) from Priya's recipe here.
For Day 2 of this week's 'Bookmarked recipes', I found this delicious Ragi Paniyaram recipe on Priya's blog. These paniyaram or ponganalu are made with a combination of ragi flour, leftover idli batter and seasoned with onions, green chilies and cilantro. They taste just like tiny bite size uthappams.
I hardly ever make idlis not because I don't like them, but because making them seems to be such a hassle. I always forget to soak dal and even when I do, the batter refuses to ferment in our very cold, chilly house in winter. No matter what I do (leave the oven door open, keep the batter in a warm oven etc etc), it takes almost forever to ferment. That demotivates me from making idlis.
Ragi Paniyaram (Ragi Ponganalu)
But the other day, my husband out of nowhere said it's been a while we had idlis. So, I took the leap and made the batter. As expected it took almost 2 days for the batter to ferment and after enjoying the idlis and uthappams, I used the leftover batter to make these ragi paniyarams. Adding ragi flour makes these paniyarams taste earthy and delicious.

March 24, 2015

Ragi Adai (Finger Millet & Lentil Dosa)

Blogging Marathon# 50: Week 4/ Day 1
Theme: Bookmarked Recipes
Dish: Ragi Adai from Valli's recipe here
We are starting the final week of this month's Blogging marathon. Next month is going to be a month long mega marathon with 'Baking' as the theme, so the marathon group is currently busy firing up the ovens and making tons of baked goodies.
My theme for this week is 'Bookmarked Recipes' and I decided to keep it simple this time around. With thousands of bookmarked recipes, it is practically impossible to make just 3, so I picked an ingredient and found 3 recipes from my bookmarks and that made thing simple and less stressful.
Ragi Adai (Finger Millet & Lentil Dosa)
Ragi flour is my ingredient and the first dish I made are these Ragi adai from Valli's blog. Adai are almost instant dosas made with a mixture of different lentils. Here ragi flour is used along with lentils and rice.

March 20, 2015

Tomato Pulihora

Happy Ugadhi/ Gudi Padhwa to all of you who are celebrating the New Year.
Our Ugadhi is today, a day earlier than in India and I was planning for an elaborate festival with my sister's family, but unfortunately it started snowing and the weather dampened all my plans. So it was just our family and I made Ugadhi pachadi, pulihora and godhuma rawa-carrot kesari.
I think South Indians have a knack of making pulihoras or tangy, spicy rice with just about anything. I have tried adding veggies to it like these broccoli, gooseberry, cranberry and gongura. Today's pulihora is on similar lines but with tomato.
Tomato Pulihora
My mom gave me the idea for this tomato pulihora after she ate it at one of our relative's house. In this recipe rice is cooked in tomato infused water and then seasoned with the usual pulihora tempering with lots of peanuts, ginger and green chilies.

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