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Fudgy Chocolate Brownie, one of the best brownie which I have tried ever. My daughter loves brownies and she wanted me to try this recipe. This turned out to be really chocolatey, chewy and fudgy. Top it with vanilla ice cream and chocolate sauce and trust me this the heaven.

To get the best brownie, follow these steps and you will end up with the best brownie ever. Use any good quality chocolate to make the brownie. I used Hershey’s semi-sweet baking bar 113gms. Also, I used Hershey’s natural unsweetened 100% cocoa. Melt the chocolate either double boiler method or by microwaving it for 30 seconds. Let the melted chocolate cool completely before adding to the eggs. Fold the dry ingredients with the wet ingredients gently. Do not over mix as this will cause the brownies to be more cake-like in texture. Bake for 18-20 mins, depending on how fudgy you like the brownies to be. Now let us see how to prepare this recipe.

Source: tasty

Fudgy Chocolate Brownie Recipe | Best Brownie Recipe
Chocolatey, chewy and fudgy brownie.
Servings9 pieces approx
Prep Time15 minutes
Cook Time20 minutes
Ingredients
Instructions
  1. Preheat oven to 180 degrees C for 10 mins. Chop the chocolate into chunks. Melt half( I melted in microwave for 30 sec), then save the other half for later. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 mins until the mixture has become fluffy and light in color. Whisk in the reserved melted chocolate. Make sure the chocolate is not too hot or else the eggs will cook.
  2. Then sift in the flour, cocoa powder, and salt. Fold the dry ingredients with the wet ingredients.
  3. Do not overmix. Fold in the chocolate chunks.
  4. Now transfer the batter into a parchment paper-lined square baking dish. Bake for 18-20 mins, depending on how fudgy you like the brownies. Then cool it completely. Slice it and then serve with a scoop of vanilla ice cream topped with chocolate sauce.
Recipe Notes
  • Use any good quality chocolate to make the brownie. I used Hershey's semi-sweet baking bar 113gms.
  • Also, I used Hershey's natural unsweetened 100% cocoa.
  • Melt the chocolate either double boiler method or by microwaving it for 30 seconds.
  • Let the melted chocolate cool completely before adding to the eggs.
  • Fold the dry ingredients with the wet ingredients gently. Do not over mix as this will cause the brownies to be more cake-like in texture.
  • Bake for 18-20 mins, depending on how fudgy you like the brownies to be.

Chocolatey, chewy and fudgy brownie is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

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Tomato Kurma/Thakkali kurma is one of the delicious kurma which pairs well with idli and dosa. This kurma is made with tomato as its base. This kurma is not only had with idli and dosa, but this also goes well with all South Indian breakfasts like idiyappam, uthappam, appam and much more.

There are many varieties of tomato kurma, some consists of coconut paste,  some contain onion and some doesn’t have onion in it. This can be prepared in different methods and soon I will be sharing this all one by one. For this method, use only the specified amount of masala or else it will overpower the taste of kurma. Add juicy ripe tomatoes to get a nice tangy taste. You can even add a slit green chili while sauteeing onion. Now let us see how to prepare this recipe.

Enjoy the video of Tomato Kurma. Subscribe for more videos.

Tomato Kurma Recipe | Thakkali Kurma for idli and dosa - YouTube

Tomato Kurma Recipe | Thakkali Kurma for idli and dosa
Delicious Tomato kurma for idli and dosa.
Servings3 people
Prep Time15 minutes
Cook Time25 minutes
Ingredients
Instructions
  1. Add all the ingredients under "To grind" in a mixer. Add water and grind to smooth paste. Heat a pan and add oil. Once oil gets heated add mustard seeds, fennel seeds and let it crackle.
  2. Now add onion and curry leaves. Saute until onion turns translucent. Then add tomatoes and a little salt. Saute until tomatoes turn mushy. Now add turmeric powder, chili powder, coriander powder and saute until raw smell goes.
  3. Now add ground coconut paste, adjust water consistency and salt and cook for 10-15 mins. Once done garnish with coriander leaves. Serve hot with idli or dosa.
Recipe Notes
  • Use only the specified amount of masala or else it will overpower the taste of kurma.
  • Add juicy ripe tomatoes to get a nice tangy taste.
  • You can even add a slit green chili while sauteeing onion.

Delicious Tomato Kurma/Thakkali Kurma is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

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Poha Upma/Aval Upma is one of the simple and easiest breakfast which can be prepared within 15 mins. This is one of the staple breakfast recipes of South India. This delicious breakfast is made from flattened rice (also known as beaten rice).

The best way to prepare this recipe is to use thick poha/aval. To make perfect aval wash poha thoroughly with water, drain the water completely and keep it for 5 mins to soak. You don’t soak poha in the water itself. If you do so it would become soggy. Nowadays different varieties of poha are available, you can use any of them to prepare this recipe. In this recipe, I have used peanuts while sauteeing. Instead of peanuts, you can even add cashews. If you like the tangy taste, at last after switching off the stove, squeeze half lemon juice and serve. Now let us see how to prepare this recipe.

Enjoy the video of poha upma recipe. Subscribe for more videos.

Poha Upma Recipe | Aval Upma | Flattened Rice Upma - YouTube

Poha Upma Recipe | Aval Upma | Flattened Rice Upma
Delicious Poha upma/aval upma.
Servings2 people
Prep Time10 minutes
Cook Time15 minutes
Ingredients
Instructions
  1. Wash the poha thoroughly, drain it completely and keep it for 5 mins to soak. After 5 mins fluff it up without breaking it.
  2. Heat a pan and add oil. Once oil gets heated add mustard seeds, chana dal, peanuts, and roast until all turns golden brown. Then add onion, curry leaves, green chilies, a little salt and saute until onion turns translucent. Then add turmeric powder and saute for a min.
  3. Now add soaked poha/aval, required salt and saute for 2 to 3 mins. Then add grated coconut and mix well. At last garnish with coriander leaves. Serve hot.
Recipe Notes
  • I used thick poha/aval. Wash it thoroughly with water, drain the water completely and keep it for 5 mins to soak.
  • You can use even red poha.
  • Instead of peanuts, you can even add cashews.
  • If you like the tangy taste at last after switching off the stove, squeeze half lemon juice and serve.

Delicious Poha upma/Aval upma is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

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