Chocolate fudge brownie I guess a favourite among most of the kids and of course few adults too .. .This recipe which I'm  sharing today yeilds delicious fudgy brownies with beautiful crust . As mentioned  earlier i am not a fan of brownies I only make  it for my loved ones My nephew is a die hard brownie fan and keeps pestering me always  to bake some brownies for him .So on my recent visit to him I took along this  decadent fudgy Brownie which he loved it to the core so much so that it was all vanished in no time. 

This recipe  gives you  delicious fudgy brownies with a perfectly cracked crust the one which makes brownies look perfectly delish. The recipe is simple and straight forward and needs just few basic ingredients the most important one being Chocolate We don't add cocoa to this .Just melted chocolate is added which gives it a intense chocolate flavour and the taste is just to die for .

Ingredients
140 gm chocolate compound
113 gm or  1/2 cup butter
2 eggs
1 cup or 190 grams sugar (powdered)
100 gm all purpose flour
1 tsp vanilla essence
1/2 tsp baking powder (optional)

Method

• Line a 8 x 8 square tin with parchment or foil then place the parchment and grease all sides with butter/oil.
• Melt butter and chocolate over double boiler or in a microwave.
• In a bowl take powdered sugar and eggs and beat till creamy .

• To the beaten egg mixture add the melted chocolate and butter mixture and beat well till combined.
• Now add flour and fold in with a spatula or mix with a beater on lowest speed.

• Preheat the oven for 10 minutes at 180 degree Celsius
• Pour the batter in the prepared baking tin.
• Bake for 30 to 35 minutes or until toothpick inserted comes out with wet crumbs 
• Allow to cool completely

Notes

I have used dark compound ,you may use milk chocolate too.

Reduce the sugar to 3/4 cup if using milk chocolate compound .
Adding baking powder is purely optional.
For very fudgy brownies bake for 22 to 25 minutes  check after 22  minutes if the toothpick comes out slightly fudgy but not wet with batter.

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 Instant Rava Idli /Rawa Idli are super soft fluffy spongy and delicious Idlis which needs no fermentation  and can be made in a jiffy .Instant rava idlis are perfect breakfast option on a busy morning.Rava Idlis are soft and flavourful .I have paired it with some coriander coconut chutney and sambar .They tasted heavenly and so filling .Rava Idlis are made with two main ingredients one is rava/semolina/sooji and the other most important ingredient is Curd/dahi .You do n it need to ferment or soak it for long hours. You can make them within 30 minutes along with all the prep needed.These Rava idlis taste great with coconut hing chutney as well Check the recipe for the same in my previous blog post

ingredients
250 gm rava/rawa/ semolina
2  to 3 green chillies finely chopped
1/2 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
sprig of curry leaves
1 tsp oil

1 carrot grated
10 to 12 cashews slitted
2 tbsp chopped coriander leaves

1 cup curds
1 sachet / 1/2 tsp eno or baking soda
salt to taste

Method

• Heat a pan add oil then add mustard seeds cumin seeds once they crackle add curry leaves
• then add urad dal saute till it turns golden
• add chopped chillies and saute
• then add the rava and dry roast for 6 to 7 minutes over low flame

• allow it to cool completely.
• once cool add curds water salt and mix to a thick batter and keep aside for 10 15 min.
• grease the idli plates with ghee or oil
• Heat water in the steamer/idli moulds
• place cashew in each mould

• followed by chopped coriander and grated carrot .
• now add eno /fruit salt /baking soda to the batter and  quickly mix well
• then pour the batter in each mould
• steam for 10 to 12 min

• serve with coconut chutney and sambar and a cup of hotchai/ coffee.

Notes
You can roast the rava mixture a night ahead and keep it in an airtight contianer and make idlis when you want just add curds salt and at the end add eno/baking soda and steam.
You can add peppercorns too and also increase the green chillies according to taste buds.

Recipe courtesy Vinaya Prabhu❤

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Mutton Pulao /Gosht Pilaf raita some mutton  masala and fried chicken a complete  festive meal ..My kinda Sunday meal .Aromatic  flavourful  mutton  pulao that taste absolutely  delicious  you won't  miss biryani if you taste this ..Its  super easy and way too yummy  

This gosht pilaf or mutton  pulao is aromatic and sumptuous  with all yummy flavours since its pressure cooked with the mutton stock with bouquet garni almost similar to yakhni pulao..Goes best with some raita I some mutton masala and fried chicken at the sides.Since it's made in pressure cooker its quick and easy too and makes a perfect weekend meal.

Ingredients
1/2 kg Mutton
2 cups  basmati rice
2 onions sliced
1 small bulb of garlic
1 inch ginger
3 to 4 bay leaves
4 to 5 cloves
1 tsp cumin seeds
2 blades of mace
1 inch cinnamon
1 tsp black pepper .
1tbsp coriander seeds
1/2 tsp garam masala powder/1 tsp biryani masala
1/2 cup yogurt
2 green chillies slitted
Some mint and coriander  leaves.
2 tbsp Ghee or oil

Method

• Make a potli  or bouquet garni with a muslin cloth adding all whole spices and tie the cloth tight .
• Wash the mutton pieces  and drain excess water .
• In a pressure cooker  add the mutton salt the bouquet garni  
• Also add the crushed Garlic  bulb  and the crushed ginger and bay leave and around 4 to 5 cups water 
• Cover with the lid and cook until the mutton is done.
• Squeeze the bouqet garni/potli and garlic bulb once cooled   to release maximum flavours.
• Drain the stock  and keep it aside for later use .
• Fry onions until brown and crisp and keep aside.
• Heat ghee/oil in the pressure cooker ,add  2 bay leaves ,slitted chillies  then add the mutton pieces 1/2 tsp  garam masala  or 1 tsp biryani masala and the fried onions saute well
• Add whisked yogurt and saute over medium flame stiiring ocassionally.
• Add the drained rice and saute for few minutes.
• Then add the reserved  4cups yakhni/stock and stir to mix 
• Add saffron infused milk and add salt only if needed .
• Cover the pressure cooker lid and cook until the rice is done ,may take 2 whistles .
• Open the lid once pressure releases 
• Using fork fluff the rice.
• Garnish with fried onions mint leaves and serve hot with raita 

Notes
after straining the stock /yakhni add water to make it 4 to 5 cups .
use homemade garam masala for maximum flavours
biryani masala can be subtituted with garam masala powder.

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Mutton Sukka or Mutton Pepper Dry Roast is an amazingly delicious mutton dish that goes well with Parathas/Porotta/appam/ roti or coconut rice .Bursting with flavours this Sumptuous Mutton Sukka or Mutton Pepper Dry roast is simple and easy to make .With just few basic pantry Ingredients you can make the most delicious  mutton sukka and please your loved ones .

Mutton Sukka and parathas make an excellent combo but it goes well with coconut rice  or Appam as well .This is my style of making sukka We also make it using coconut  ,will share that version too later .Using curry leaves and freshly crushed  pepper and freshly ground aromatic spices takes this simple mutton sukka to a new level .Do try you sure will love this easy and delicious Mutton Sukka/Mutton Pepper Roast.

Ingredients
Mutton 1/ 2 kg
2 onions or 3 medium sized
1 tomato
1 1/2 tsp  ginger garlic paste
3 to 4 green chillies
1 tsp fennel seeds crushed
1 tsp cumin seeds
1 tbsp pepper crushed coarsely
1/ 4 cup coriander leaves
Few mint leaves.
1/2 tsp freshly ground garam masala powder
5 to 6 shallots or 1 small onion chopped fine
Curry leaves 2 to 3 sprigs
2 bay leaves
Lime juice as needed
1/2 tsp Turmeric powder .
Salt
Oil 2 to 3 tbsp

Method

• Wash the mutton pieces well and drain excess water
• Apply salt, turmeric powder ,ginger garlic paste lime juice and set aside  for 1 hour .
• Meanwhile chop the onions and tomatoes finely .
• Grind the chilli coriander mint leaves to a paste .
• Heat a pressure cooker add oil once hot add 1 sprig curry leaves bay leaves and cumin seeds
• Then add the chopped onion and saute on medium flame till soft and transslucent
• Add the tomatoes and saute till mushy .
• Now add the mutton and saute for few minutes.
• Then add the chilli paste and saute for another 5 to 8 minutes .
• Add the chilli powder half of the crushed pepper and fennel powder and saute .
• Add water and mix well
• Cover the pressure cooker with the lid and cook for 12 to 15 min or until done .
• Release the pressure and open the lid.
• Heat the pan add 1 and 1/2 tsp oil then add curry leaves .
• Add the chopped onion or shallots and saute for 5 minutes
• Add the mutton with the gravy and cook until the masala coats the mutton and you get a dry mutton masala.
• Add garam masala powder remaining pepper powder.
• Serve with parathas Appam chapati or rice .

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