Brownies (Low-Fat Version)

Ingredients:
APF/Maida - 1 cup
Cocoa powder (unsweetened) - 3 tbsp.
Baking powder - 1/2 tsp.
Baking soda - 1/2 tsp.
Caster sugar - 1 cup
Skimmed milk - 1/2 cup
Egg whites - 2 (beaten)
Oil - 1 1/2 tbsp.
Vanilla essence - 1 tsp.

Method:
Sift the cocoa powder, flour, baking powder and soda together.
Stir in the caster sugar, beaten egg whites, vanilla essence and oil till incorporated.
Pour the mixture in an 8 inch square pan.
Bake at 180°C in a pre-heated oven for 25 minutes or until firm to touch.
Remove from oven and cool completely. Cut them and remove carefully.
Enjoy!!
Recipe: Sanjeev Kapoor

Sent off to Priya's "Bookmarked Recipes-Every Tuesday (Volume-17)" event.

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Gajrela/Gajar Ka Halwa/Carrot Halwa (Version 4.0)

We get the reddish variety of carrots (and inexpensive too) in this bleak season. This is the traditional Punjabi carrot halwa mainly prepared in the  winter season and also in grand and opulent Punjabi weddings.

Ingredients:
Grated carrots - 2.5 cups
Sugar - 3/4 cup (or as per taste)
Milk - 2 cups
Khoya (sweetened) - 1/4 cup (grated)
Green cardamom powder - 1/2 tsp.
Ghee (as needed)
Nuts and raisins

Method:
Add grated carrot in a non-stick pan. Pour milk and cook till the milk evaporates in low flame (this takes a lot of time).
Add the sugar and khoya. Let the sugar melt and allow to cook till it becomes thick.
Meanwhile roast the nuts and raisins (which I didn't add). Add this to the halwa. Add 2 tsp. of ghee and stir till the mixture leaves the sides of the pan.

Enjoy warm or cold!!
Note: Peel the outer skin and grate the carrot.


Carrots

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Carrot Milk

Ingredients:
Carrots - 4 (small)
Milk - 2.5 cups
Saffron strands - a pinch
Sugar - as per taste
Green cardamom powder - a pinch

Method:
Cut the carrots into pieces and steam them. Grind the steamed carrots.
Boil the milk and remove from heat. Allow the milk to be warm.
Now blend the mik, sugar, ground carrot, cardamom powder and saffron.
Enjoy this carrot milk warm during the biting cold of winter and chilled during the blazing heat of summer.
You can add some dry fruits and nuts to make it more enthusiastic with crunchiness.

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Instant Cracked Wheat & Oats Idli (T&T-Priya's Easy N Tasty Recipes)

This is a very nutritious version of idlis.

Click here for original recipe.
Ingredients:
Cracked wheat - 1 cup
Quick cooking oats - 1 cup
Sour curd - 1 cup
Carrots (small) - 2 (grated)
Ginger - 1 tsp. (grated)
Green chillies (deseeded) - 2 (chopped)
Coriander leaves - a few (chopped)
Salt (to taste)
Eno fruit salt - 1 tsp.

For tempering:
Mustard seeds - 1 tsp.
Chana dal - 1 tsp.
Split urad dal - 1 tsp.
Oil

Method:
(The original recipe goes for rolled oats but instead I used quick cooking oats)
Dry roast cracked wheat for 2-3 minutes.
Cool.
Grind them like rava.
In a mixing bowl, add the ground cracked wheat, oats and salt and mix well.
Now add carrot, ginger, green chillies, coriander leaves, sour curd and salt and mix well.
Add reqired water and mix it to form a thick idly batter.
Temper the given ingredients and add it to the batter.
Grease the idli plates and keep them ready.
Now add 1 tsp. of eno salt and mix immediately.
Pour this batter in the idli plates.
Steam cook for 10 minutes.
After 10 minutes remove from heat and let it cool for 5 minutes.
Carefully remove the idlis and serve with any desired chutney.

Sent off to "T&T-Priya's Easy N Tasty Recipes" hosted by PJ; event owned by Lakshmi.

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Microwave Chocolate Thirati Paal (T&T) - Priya's Easy N Tasty Recipes

Original recipe here.
Ingredients:
Sweetened condensed milk - 1 can (400gms)
Yogurt- 3 tbsp.
Ghee - 1 tbsp.
Dark chocolate powder - 2 tbsp.
Nuts of your choice for garnishing

Method:
In a microwave safe bowl, add condensed milk, yogurt, ghee and dark chocolate powder and mix well.
Microwave high for 10-12 minutes or according to your oven power. Stir every 3 minutes and continue cooking.
Remove and add in a bowl. Garnish with chopped nuts.

Enjoy!

Sent off to "T&T-Priya's Easy N Tasty Recipes" hosted by PJ; event owned by Lakshmi and "MEC-Sweets" hosted by Priya and started by Srivalli.

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Methi Baigan Masala

Ingredients:
Methi/Fenugreek leaves - 4 cups
Green chillies - 4 (de-seeded and chopped)
Eggplants/brinjals - 6 (big) or 10 (small)
Onions - 4 (chopped)
Oil
Salt (to taste)
Dry mango powder/Amchur powder - 1/2 tsp.
Kashmiri red chilli powder - 3 tsp.
Besan/Gram flour - 1/2 cup
Baking soda - a pinch
Mustard seeds - 1/2 tsp.
Curry leaves - 2 sprigs
Ginger - garlic paste - 1.5 tbsp.
Tomato puree - 1/2 cup
Coriander powder - 1 tsp.
Turmeric powder - 1/2 tsp.
Cumin powder - 1 tsp.
Garam masala powder - 1/2 tsp.
Coriander leaves - few (chopped)

Method:
For fenugreek leaves:
Wash and chop (I didn't chop) the leaves. Heat oil in a pan and add 2 chopped green chillies, 2 chopped onions and saute till translucent. Add the fenugreek leaves and salt. Saute till it is cooked well. Keep aside.

For Brinjal/eggplant:
Wash and slit at the base of eggplants with the stem intact. In a small plate, mix 1/2 tsp. of amchur powder, 1 tsp. of red chilli powder and salt. Apply this mixture to the eggplants.
In a mixing bowl, sift the gram flour and baking soda. Add 1 tsp. red chilli powder and salt to taste. Mix well.
Now add required water to form a batter without any lumps.
Pour oil in a kadai to deep fry the eggplants and heat it.
Dip the eggplants in the batter and slowly slide them in the hot oil. Deep fry carefully till golden colour. Make sure that the eggplants are cooked well. Keep aside.
Note: If the batter is too thin, it won't coat on eggplants. Be careful while deep-frying the eggplants.

For the gravy:
Heat oil in pan and add mustard seeds, curry leaves, 2 chopped green chillies and ginger-garlic paste. Saute till the raw smell fades away.
Add 2 chopped onions and saute till translucent. Add the tomato puree and stir till it releases oil. Reduce heat and add red chilli powder, cumin powder and coriander powder and sitr. Add turmeric powder and garam masala powder and saute for a minute. Add 1.5 cups of water or required water and bring it to a boil. Add chopped coriander leaves and salt. Simmer for a few minutes.

Arranging the dish:
Spread the fenugreek/methi leaves on the plate. Arrange the eggplants and pour the gravy on top. Serve immediately with rice or chapathi
Recipe: Sanjeev Kapoor

Sent off to Priya's "Bookmarked Recipes-Every Tuesday (Volume 16)" event.

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