Eat at Home

– By Mehak Joshi

Everyone is born with a passion, there are time to time hobbies but then there is only one passion in One’s life which takes around 8-10 years to actually burst out.  My passion is food and travelling; especially food.  I love travelling through world and collect authentic vintage recipes that expressly represent the wide and varied regions of any country.  Cooking has always been a stress buster for me.  My blogs are packed with the best of my home-made delicacies which will help you conquer the art and science of home cooking.  All of my recipes are written in easy-to-follow steps.  These recipes will help you plan not only your daily menus but also help you cook a splendid spread for parties.  So far I have traveled around New-Zealand and India.  Both of the countries have huge culture and a great food history and archaeology.  Through these blogs I try to bring out the two lovely acculturation from the two countries. I’ll start off my blogs with a brownies recipe, its egg-less, fun and easy to make.

Chocolate Beet Brownies

These brownies are light yet very rich and resonates deep chocolate flavor. Crunchy on top, soft on bite and gooey in the middle- a perfect brownie. A death by chocolate!

Eggless Chocolate Brownies

  • Prep Time- 15Minutes
  • Cooking Time- 25Minutes
  • Serves– 12 people

Recipe Ingredients

  • 1 cup all purpose flour
  • 1/2 cup corn flour
  • 1/2 cup cocoa powder
  • 1 cup boiled beetroot puree
  • 1 cup brown sugar
  • 1 cup softened salted butter
  • 1 teaspoon vanilla essence
  • 1 teaspoon baking powder
  • 2 tablespoon fresh cream
  • 1 teaspoon baking soda
  • 1/2 cup milk + 1 tablesppon vinegar
  • 1/2 melted chocolate or ready made chocolate sauce
  • Icing sugar for dusting

Recipe Preparation

  1. Preheat the oven for 10 minutes at 170 D Celsius. Sieve all the dry ingredients in a bowl twice and set aside. Sieving aerates the dry ingredients which makes the batter fluffy and light.
  2. In another bowl add sugar and butter. Beat with an electric mixture until light and fluffy. Add vanilla essence, beetroot puree and milk mixture.
  3. Make a little well in dry ingredients and pour wet ingredients in two parts. Now add the melted chocolate and fold gently. If the batter is not silky and running just add bit of milk in it.
  4. Grease a square tin and bake for 20-25 minutes at 150 D Celsius or until a skewer inserted comes out clean.
  5. Once cooled cut into desired shapes, dust with icing powder and serve warm with ice cream.
My Tip: 1/2 cup of chocolate chips or raisins or cashews or any other nut can be added for extra flavour.




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