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.