TWIX BAR BROWNIES

serves: 2 to 3 dozen brownies
Prep Time: 30 min
Cook Time: 35 min

Ingredients:

1 pound unsalted butter
16 ounces semisweet chocolate chips
6 ounces unsweetened chocolate, chopped
2 Tablespoons instant espresso powder
7 large eggs
2 Tablespoons vanilla extract
2 1/4 cups granulated white sugar
1 1/4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
12 ounces Twix candy bars, chopped
1 full-sized Twix candy bar, sliced thinly

Method:

1. Preheat oven to 350°F. Butter and flour 12×18x1-inch (half-sheet) pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).

2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.

3. In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

4. In a medium bowl, sift together flour, baking powder, and salt; add to batter. Stir 12 ounces chopped Twix bars into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula. Place slices of the full-size Twix Bar onto the top of the brownie batter.

5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut.

ROASTED VEGETABLES

Serves 5 to 6

Prep time-15 min

cook time-30-35 min

Ingredients:

VEGETABLES

*1 medium eggplant with skin, cubed (3/4 inch cubes) *Note: cut up eggplant first so you can salt it and let it sweat while you cut up the other vegetables. See instructions below.

2 tablespoons salt (for sweating the eggplant)
5 Yukon gold potatoes, peeled and cubed (1-inch cubes)
4 carrots, peeled and sliced in half lengthwise, then crosswise into 1-inch pieces
1 small head cauliflower separated into florets.
6 tablespoons olive oil (to toss with vegetables)
2 teaspoons salt (for roasting the vegetables)
2 cups frozen peas, defrosted

SPICES
3 tablespoons olive oil (for sautéing the spices)
2 teaspoons mustard seeds (black or yellow)
2 teaspoons crushed red pepper flakes
1½ teaspoons ground fenugreek
1 teaspoons ground cumin
½ cup water
1 teaspoon sugar
2 teaspoons salt

Method:

• Preheat oven to 400ºF
• *Lay eggplant cubes in a single layer on paper towels. 
• Sprinkle and toss with two tablespoons of salt and let them sweat 
• for 15 minutes or so, while you prepare the rest of the vegetables.
• In a large bowl toss cubed potatoes and cut up carrots with 3 
• tablespoons olive oil and 1 teaspoon of salt, and lay them out on a 
• baking tray in a single layer.
• Put eggplant cubes in a colander and rinse off all the salt. 
• Pat dry. Put them in the large bowl with the cauliflower. 
• Add 3 tablespoons olive oil and 1 teaspoon of salt. 
• Toss well and spread eggplant and cauliflower onto a sheet pan in 
• a single layer. 
• Roast vegetables in top and bottom shelves of preheated oven for 25-35 minutes.
•  (potatoes should be cooked through and lightly browned) After 15 
• minutes flip veggies with a spatula and switch the position of the 
• trays in the oven to insure even browning. 
• Remove trays from the oven and set aside.
• In a large pot or dutch oven heat 3 tablespoons olive oil over 
• medium heat.
• Add mustard seeds and cook, stirring until you hear the seeds 
• start to pop. 
• Add the red pepper flakes, fenugreek, and cumin, and cook, 
• stirring, for 30 seconds. 
• Toss in all of the roasted vegetables, the peas, ½ cup of water, the 
• sugar and the salt. 
• Cook, tossing everything gently to combine and heat, for 2 -3 
• minutes. 
• Lower heat to medium low, cover and cook for 5 minutes, stirring 
• once or twice. 
• Remove from heat. 
• Serve and enjoy!

Quick Potato Patties /Aloo Tikki Recipe

servers -8 to 10.

prep time -15 min.

cook time - 10 min.

Ingredients:

2 medium potatoes, grated

A bunch of fresh coriander leaves, chopped

1 tsp jeera / jeerakam

2 green chillies, chopped

1 generous pinch asafoetida / hing / perungayam

1/2 tsp red chilli powder

1 to 2 tbsp besan / bengal gram powder / kadala mavu

Salt to taste

Method:

• Grate the potatoes and add the other ingredients in. 
• Mix welll. 
• Make into flat patty shapes on palm of hand and shallow fry in a 
• wide pan until golden brown on both sides.
• Serve the tikkis with ketchup.
• Tastes best when really hungry!

Almond, Date & Coconut Cookies

Servers- 4 to 6
Prep Time-10 min
Cook Time- 12 to 15 min


Ingredients:

• 2 cups Almond Flour

• 1 cup Oats

• 1 teaspoon Baking Powder

• 1 teaspoon Desiccated Coconut

• ½ cups Medjool Dates

• 1-½ teaspoon Fresh Ginger, Minced

• 1 teaspoon Ginger Powder

• ½ cups Coconut Oil

• 2 Tablespoons Maple Syrup

• 2 Tablespoons Almond Milk

METHOD:

1. Preheat oven to 180 C or 356 F.
2. Into a large mixing bowl, add almond flour, oats, baking powder and desiccated coconut. Stir to mix everything together.
3. Remove the pits from the dates and chop into smaller pieces.
4. Add dates into the dry ingredients and mix until well combined. If the dates clump together, use your fingers or a fork to break them up so they are evenly distributed throughout the mixture.
5. Add fresh ginger and ginger powder to the mixture and stir to combine.
6. Add coconut oil, maple syrup and almond milk and mix until well combined.
7. Form mixture into your preferred cookie sized balls and then flatten down with a fork or the back of a spoon.
8. Place cookies on a tray lined with baking paper, leaving an inch or so between each, and bake for 12 minutes or until slightly golden on top. Remove from oven and allow to cool.
9. Store at room temperature.

MUTTON BADAMI KORMA

Serves 6 to 8

Prep time - 20 min 

Cooking time -30 min

Ingredients :

• Mutton with bone 1 kg ( cut in 8 pieces) 
• Brown onion 1/2 cup 
• Poppy seeds 1 tbsp ( khashkash ) 
• Desiccated coconut 2 tbsp
• Blanched Almonds 10
• Oil 1 cup
• Mixed whole spices 1 tbsp heaped 
• Yogurt 1 1/2 cup
• Ginger garlic paste 1 tbsp
• Salt 1 -1/2 tsp
• Chili powder 3 tsp
• Coriander powder 1 -1/2 tsp ( Dhaniya powder ) 
• Nutmeg 1/2 tsp. ( jaifal ) 
• Mace 1/2 tsp. ( jawetri ) 
• Green cardamom powder 1/2 tsp. (elachi ) 
• Allspice powder 1/2 tsp. ( garam masala powder ) 
• Blanched almond 1 tbsp for decoration 

Method:

• First half boil mutton with 2 cup water .
• Heat pan add oil .
• Add whole spice powder 
• Add ginger garlic paste 
• Add boiled half done mutton n fry for 3 to 5 mins .
• Now add spices . 
• Add salt ,red chilli powder ,coriander powder .
• Mix well n cook for 5 min 
• In a bowl add poppy seeds, desiccated coconut and blanched almond .
• grind it in electric mixer . 
• Make the smooth paste .keep aside 
• Brown onion : Fry onion 2 medium thinly sliced onion . 
• Take out spread on kitchen towel . 
• Allow it too cool n till get crispy .
• Then crushed with hands . 
• In a separate bowl add yogurt.(Beat with fork ) 
• Add crushed fry onion ,mace ,nutmeg,ready paste
• (poppy seed,desiccated coconut,Blanched almonds).
• Stir it n mix well .
• Cook on low stove for 3 to 5 mins 
• Add 1/2 cup water cover and let it cook for 10 minutes.
• Till mutton get tender n oil comes up .
• Close stove 
• At last all spice powder and kewra .
• Then garnish with blanched fry almonds n green coriander .

       Sesame Tofu

Ingredients:

• 3 Tablespoons Soy Sauce
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Dark Or Light Brown Sugar
• 1 teaspoon Freshly Grated Ginger
• 1 clove Garlic, Minced
• ½ Tablespoons Sesame Seeds
• 1 Tablespoon Toasted Sesame Oil
• ½ teaspoons Red Pepper Flakes
• 1 teaspoon Cornstarch
• 1 Tablespoon Honey
• 1 pound Firm Tofu
• ½ cups All-purpose Flour
• 3 Tablespoons Vegetable Oil, For Frying
• Cooked Rice, To Serve
• 4 whole Scallions, Chopped, For Garnish

METHOD:

1. Put the soy sauce, rice vinegar, brown sugar, ginger, garlic, sesame seeds, sesame oil, red pepper flakes, cornstarch and honey into a bowl and whisk well until fully combined. Set aside.
2. Cut the tofu into 1-inch cubes.
3. Roll the tofu cubes in the flour, making sure you are coating them on all sides.
4. Fry the tofu in vegetable oil until golden brown on all sides. Set aside.
5. Pour the sauce ingredients into a sauce pan and bring to a full boil. Keep boiling the sauce until it becomes translucent and thickens. Take off the heat and pour over the tofu.
6. Serve with rice and sprinkle chopped scallions on top.

Double Tomato Bruschetta

Serves:10.

Preparation time :5 min.

Cooking time:5 min

Ingredients:

• 6 (plum) tomatoes chopped
• 3 cloves of garlic
• 1/4 cup olive oil
• 2 tablespoon balsamic vinegar
• 1/4 cup fresh basil leaves 
• 1/4 teaspoon salt or as Ur taste
• 1/4 teaspoon ground black pepper
• 1 french baguette
• 2 cup shredded mozzarella cheese

METHOD:

• Preheat the oven on broiler setting.
• In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.

BAKERY STYLE SUGAR COOKIES

Serves-4.

Preparation Time -10 min.

Cooking Time -14 min.

Ingredients:

• 2 cups plus 2 tablespoons all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 3/4 cup butter softened
• 1 1/4 cup sugar
• 1 egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon butter flavoring (sold by other flavor extracts)
• 2 tablespoons fresh lemon juice
• zest of one lemon
• sparkling sugar

METHOD:

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cornstarch and set aside.
3. In the bowl of an electric mixer, cream together butter and sugar on medium speed.
4. Add egg and egg yolk and mix until well incorporated. Add vanilla extract, butter flavoring, lemon juice, and zest and mix.
5. Turn speed to low and gradually add the dry ingredients to the wet ingredients.
6. I used my 1 1/2 tablespoon size scoop to make 24 dough balls. Dip the top of each dough ball in sparkling sugar and placed them 9 at a time on Silpat lined baking sheet. These cookies will spread when baking.
7. Bake for 11-13 minutes. Cool on a cooling rack.

Vermicelli (Semiya) Biryani Recipe

Serves: 5.

Preparation time: 10 min.

Cooking time: 30 min.

Ingredients:

2 1/2 cups vermicelli, roast in a tsp of ghee for 4-5 mts till golden brown

2 cups cubed, mixed vegetables (beans, capsicum, carrot, peas, potato)

1 finely sliced large onion

1 tsp green chili-ginger paste

1/2 tsp cumin seeds

2 cloves

1 elaichi

1/2″ cinnamom

1 bay leaf

1 large tomato, chopped

1 tbsp chopped coriander leaves

2 tbsps chopped mint leaves

1/2 tbsp oil

1 tbsp ghee

salt to taste

Biryani Masala – Grind to make a fine powder

2 cloves

1/2″ cinnamon stick

1 elaichi/cardamom

pinch of shah jeera

5-6 pepper corns

Method:

1 Boil 5 cups of water and add the vermicelli along with cloves, cinnamon, cardamom, 1 tsp salt and 1 tsp ghee. Once the vermicelli is half cooked (it should be undercooked), turn off heat, pour the vermicelli into a colander to drain completely and spread on a wide plate. Keep aside
2 Heat oil and ghee in a cooking vessel, add bay leaf and cumin seeds and let them splutter. Add the sliced onions and saute for 4 mts. Add the green chilli-ginger and saute for a mt.
3 Add the cubed vegetables (if using beans, blanch in hot water for 4 mts) and saute on medium heat for 3 mts. Add salt to taste (remember you have already added salt to the boiling vermicelli, so add accordingly). Add tomatoes, place lid, reduce flame and cook for 12-13 mts. Add biryani masala pwd and mix.
4 Now, add the cooked semiya to the sauteed onion-vegetable base and mix it lightly and see that no lumps form. Place lid and cook over low flame for 12-15 mts. Garnish with coriander leaves.
5 Serve hot with raita or pickle of your choice.

Homemade Biscuit Mix and Biscuit Recipe

Serves: 8

Preparation Time: 15 minutes 

Cooking Time: 12 minutes

Ingredients

For the biscuit mix
• 2 cups all purpose flour
• 1 Tablespoon Baking Powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/4 cup vegetable shortening
For biscuits
• 1 cup biscuit mix
• 1/3 cup buttermilk or milk

METHOD:

To make the biscuit mix

1. In a large bowl, combine flour, baking powder, salt and sugar. Cut in shortening with a pastry blender until well combined. Mixture will look like cornmeal.
2. Store in an airtight container for up to 4 months.
To make biscuits
3. Combine biscuit mix and buttermilk in a mixing bowl until the mix is completely moistened.
4. Turn dough out onto a floured surface and knead it 4-5 times. Roll dough out to a 3/4 inch thickness and cut with a biscuit cutter.
5. Place cut biscuits onto a lightly greased baking sheet. Bake in a preheated 450 degree oven for 9-10 minutes, until tops are lightly browned.

Blueberry-orange muffins

Ingredients:

• •  2  cups 

    all-purpose flour
  • 3/4  cup 

    plus 5 teaspoons sugar
  • 3/4  teaspoon 

    baking powder
  • 1/2  teaspoon 

    baking soda
  • 1/2  teaspoon 

    salt
  • 1/2  cup 

    milk
  • 2   

    eggs
  • 1/2  cup 

    vegetable oil
  • 1   teaspoon 

    grated orange zest
  • 
    
  • 1   cup 

    fresh blueberries

  • 
    

  • METHOD:

  • 1.

    Heat oven to 375 degrees . Coat a standard-size muffin pan with nonstick cooking spray.
    2.

    In large bowl, whisk flour, 3/4 cup of the sugar, baking powder, baking soda and salt. Make a well in the center .
    3.

    In small bowl, whisk together milk, eggs, oil and orange zest . Pour milk mixture into well in flour mixture, then stir just until combined. Fold in blueberries .
    4.

    Spoon batter into prepared muffin pan, 1/3 cup batter in each cup . Each muffin cup should be about 3/4 full. Fill the two empty muffin cups with water, so muffins bake evenly.
    5.

    Sprinkle each muffin with 1/2 teaspoon sugar. Bake muffins at 375 degrees for 23 to 25 minutes, until crowned and lightly brown. Remove from pan and cool on wire rack. Serve warm or at room temperature.

    Tip:

    • Step A - To finely grate orange zest, we recommend a Micro-plane zester. This designed to mimic a woodworking toolboxes the best job separating flavorful rind from bitter pith.

    
    

    • Step B - Gently fold berries into batter, taking care not to crush the fragile fruit.
    • 
      

    • Step C - Pour a scant 1/3 cup batter into each prepared muffin cup, dividing equally.