MyMusingsSangSpeak-Pet Puja- Brownie Cake

Brownie

Brownies are those dark chocolicious treats that anyone can hardly resist. Brownie is an easy recipe, quite like the plain cake one. I have baked this brownie in a pressure cooker, it can be baked in electric oven or cuisinette and timings adjusted accordingly. As far as the fat is concerned, you can use salted/unsalted butter or milk cream. If you use unsalted butter or cream, then you need to add a pinch of salt.

Ingredients

Flour – 100 gms

Sugar – 120 gms

Milk cream – 100 gms

Eggs – 2 nos

Cocoa Powder – 3 tablespoons

Milk – ½ cup

Walnuts – 100 gms

Baking Powder – ¾ teaspoon

Salt – A large pinch

Method

Sieve together flour, baking powder and salt and set aside. Break half of the walnuts into small pieces and keep the rest as whole for decoration on the top of the cake. Mix milk cream and cocoa powder by beating well and melting lightly on a medium flame. Remove from the flame and add sugar, beat well. Add both the eggs and beat well. Add the sieved flour gradually and fold in well. Add the broken walnut pieces and milk and mix well. Pour into a butter and flour lined baking tray. Place in pre-heated pressure cooker with a separator. No whistle is to be placed. I use old rubber gasket for the lid. You may or may not use the rubber gasket for the lid. Bake for 30 minutes, do the knife or tooth pick taste (insert in the centre to check if cake is fully baked, if the knife/tooth pick comes out clean, it means cake is baked fully)

Note – The cake can be baked in an electric oven that is preheated at 180 degrees Centigrade for half hour. 

MyMusingsSangSpeak-Pet Puja - Mulyachi Bhaji( Mooli ki Subji, White Radish Vegetable)

Mulyachi Bhaji(Radish Subji)

Radish is primarily used as salad along with carrot, mostly in northern parts of India. It is also used to make Paranthas, Subjis, Pickles, and Daals and used in combination with meat mostly in Himachali and Kashmiri Cuisines. Mostly people do not enjoy this strong smelling vegetable, and, even I did not enjoy it much during childhood. I like the way it was cooked as a vegetable by my grandmother and mother. It is a simple and quick recipe and tastes good too. For this recipe, you will require tender radish with fresh green leaves.

Ingredients

Radish (white) - One medium sized with fresh green leaves

Onion - One medium sized

Garlic - 10-12 cloves

Green Chilly - 1-2

Oil – 2 tablespoons

Salt – As per taste

Cumin – ¼ teaspoon

Carom seeds – ¼ teaspoon

Method

Wash radish well, remove peel and chop leaves and radish finely. Chop onion and crush garlic and chilly. Heat oil in a pan, add cumin and carom seeds. Add onion and let it caramelise. Add crushed garlic and chilly and, then add chopped radish and leaves. Add salt, stir well, cover with a lid and let it cook for 2-3 minutes on medium flame. Sprinkle little water if required, otherwise it will cook in its own juices.

This subji tastes good with bhakri (sorghum roti/bread), chapatti or as a side dish with daal-rice.