Soft and Moist Multigrain Orange Cakelettes and muffins with Jaggery and Honey

Aata Honey and Jaggery Orange Muffins.jpg

I am told I bake a lot! Guilty as charged 😛
How do I manage to do it so regularly, I am asked. I don’t buy bread, biscuits and cookies from the store at all, I say. This way I know, I am giving my family good food where I can control the sugar and use fresh ingredients and have them enjoy preservative-free goodies!  And of course baking is such a pleasure (read addiction!)
Aata Honey Cakelettes.JPG

Off late I have been increasingly using  aata (whole wheat flour) in my breads and maida (all purpose flour) breads are a rare treat. I had been itching to bake an aata cake, but was sceptical of the outcome. What if it is too dense or heavy and is rejected by the boys totally…..Then I saw these gorgeous mini-cakes on Deeba’s beautiful blog Passionate about Baking and my fears vanished! In fact, I could not NOT bake them. I just had to 😀

I traded the whole wheat flour for multi-grain flour, (a blend I use for making chapatis at home) and added lots of orange juice along with the zest and some yogurt. The little cakelttes were polished with gusto. I am going to be baking a lot more with aata and multi-grain flour now. Thanks Deeba! The honey and jaggery (gud) along with the hint of spices lend  a warm, homey flavour to the cakes. They makes for a perfect snack with a glass of cold or hot milk; or with chai or coffee or with a dollop of ice cream. They are pretty darned good even by themselves!

Alright then! Here is how I made it-

This makes 12 cupcakes or 6 cakelettes

200 grams multi-grain flour/ whole wheat flour (I used a blend of wheat,jowar,bajra and ragi)
1 tsp baking powder
½ tsp baking soda
115 grams butter,melted ( I used home-made white butter)
160 grams jaggery (gud)
3 tbsp water
100 grams honey or brown sugar
2 large eggs
1 ½ tsp vanilla
½ cup orange juice, freshly squeezed
2 Tbsp yogurt/curd/dahi
2 Tbsp orange zest
1 tsp cinnamon powder
½ tsp ginger powder
1 pinch of pepper or garam masala powder

Break the jaggery into small chunks and put it in a microwave proof bowl along with 3 Tbsp water. Heat for a minute, stir and heat again. The jaggery will melt completely and you get a golden liquid. Let cool.
Line a 12 cavity cupcake pan and pre-heat the oven to 180C.
Add the baking powder and baking soda to the flour and mix well. Put aside.
In a large bowl, add the melted jaggery syrup, butter, honey, cinnamon, ginger powder and pepper and mix well with a whisk.
Add the eggs one at a time whisking after each addition.
Whisk in the vanilla, orange juice, orange zest and curd.
Add the flour and mix till the dry traces of the flour disappear. Do not over-mix.

IMG_9790.JPG
Scoop the batter into the muffin pan and bake for 20-25 minutes or till a toothpick inserted in the middle of the muffin comes out clean.
If desires, brush with some orange juice and sugar syrup while warm.
Watch the cakelettes/muffins vanish in a jiffy 😀

Happy Baking
Cheers!
Garima
Wholewheat Honey and Jaggery Orange Cakelettes.jpg

Advertisements

Sweet and spiced Pumpkin Rolls for Thanksgiving

So I got accepted to this wonderful baking group, very interestingly called ‘We Knead to Bake’ and the bread of the month was these pretty,sweet and spicy pumpkin rolls. They look like little pumpkins,have pumpkin in them, are a little sweet with the warmth of spices….cute little treats!
Spiced Pumpkin Rolls
Here is Aparna’s recipe.  And here is the recipe where Aparna adapted it from.
I just omitted the egg and increased the honey. Here is how I made them.

1 ¼ cups Maida/All purpose flour
½ tsp Instant yeast
½ tsp salt
2 Tbsp butter, softened
2 Tbsp honey
1/3 cup pumpkin puree
½ tsp cinnamon
¼ tsp dry ginger powder
A pinch of pepper powder
8 pistachios/pecans ( to make the ‘stalks’)
¼ cup warm milk ( add as needed to make a soft dough)

For making fresh pumpkin puree: Peel and boil, 250 grams of pumpkin with ¼ tsp turmeric powder. Then strain and puree it in the mixer-grinder.
Add yeast, salt, cinnamon, ginger power and pepper to the flour and mix well.
Add pumpkin puree, honey, butter and knead slowly adding milk as needed. Knead till you get a soft and stretchy dough. Stretch some dough between your fingers gently. If the show forms a translucent film without tearing easily, the kneading is perfect. ( Window pane test)


Cover and let rise till doubles. It took me an hour and a half.
Knock out the air gently and divide the dough into eight equal sized balls. Flatten each ball and make eight cuts on the edge of each ball at equal distance. Leave the centre uncut. It looks like a flower 😀 How pretty!


Lay the roll on a greased baking sheet and let rise for another 45 minutes or till they are all fluffed up nicely.
Poke a deep hole in the centre of the roll with a floured finger or the the round end of a wooden spoon.


Brush with cream/malai and bake in a pre-heated oven for 15-20 minutes at 180C.
As soon you get them out brush them with some diluted honey! Put the pistachios inside the holes to create stems for your pumpkin. What fun ❤
Enjoy!
Pumpkin Rolls.jpg

Happy Thanksgiving 😀
Love and best wishes
Garima
#WeKneadToBake33

Lime and Lemony Bundt Cake

Lime and Lemony Bundt Cake
A lime and lemony cake, mmmmm, music to my ears. I am BIG time citrus dessert lover. Lemon, in fact, is my chocolate. Give me a slice of lemon or orange cake with a large cuppa coffee and I am a happy girl 😀
This recipe makes a large cake and we aren’t complaining 😛
I made it in a bundt pan once and in a loaf tin another time.(Coz I got spanking new bakeware..yeyy!).
IMG_0741
A simple recipe, with lots of sweet lime juice and zest in it, gives a soft and citrusy cake. You may use sweet lime or oranges. I have made with both at different times and  both work equally well.

Makes a large bundt cake or a 9×5 loaf cake and 6 cupcakes
Recipe adapted from Pinch my Salt.

Making the lime and lemony sugar :
The first step is to make the very fragrant orange sugar which gives the cake its intense citrus flavour. Take the 200 grams of sugar in a medium sized bowl and add one tablespoon of orange zest  and half tablespoon of lemon zest (or sweet lime zest if using that). Rub the zest into the sugar with your fingertips to release the oils of the zest into the sugar. You get beautifully scented citrus sugar. Cover and leave till you prep the oven and the cake tin. I saw this at Joy the Baker and have been doing it since for all my citrus bakes.
Lemon Sugar .jpg

Grease:
a 12 cup bundt pan or a 9×5 loaf tin and line a 6-cavity muffin pan with cupcake liners

Pre-heat :
the oven at 180C placing a rack in the centre of the oven

Beat together:
2/3 cup (150 grams) softened butter
1 ¼ cup (200 grams) powdered sugar (which has been rubbed with orange/sweet lime/ lemon rind)
till the mixture is creamy.

Add:
2 Eggs, one at a time beating after each addition

Add:
½ cup thick yogurt/curd
½ cup fresh orange juice
1 tsp pure vanilla or orange extract
to the butter-sugar-egg mixture and mix

Sift together :
2 ½ cups ( 325 grams) maida/all purpose flour”
½ tsp baking powder
½ tsp baking soda
½ tsp salt (skip if using salted butter)

Add the sifted flour mixture to the wet ingredient mixture in 2 lots.

Bake:
in a pre-heated oven at 180C for 55-60 minutes or till a skewer inserted in the centre of the cake comes out clean.
Cool completely in the bundt pan and then unmould.

And now the fun part- making the lime and lemony syrup!  Add ½ cup of powdered sugar to ¼ cup of sweet lime/orange juice  and a tablespoon of lemon juice. Mix well till the sugar is dissolved. Poke some holes over the top of the cake and brush liberally with the syrup.  Dust lightly with powdered sugar and sprinkle some zest…..heaven!

Here is a peek at the pilowy soft insides 😀
Bundt Cake slices.jpg
Bundt Cake 3.jpg
The cake keeps well for 2 days at room temperature. And here are some shots of the loaf and cupcakes 😀

 

No Knead Bread

No Knead Bread
A super simple No-knead bread! And artisan style crisp crust and soft and ‘holey’ crumb too. Win win 😀
This is a four ingredient recipe and needs just flour, water,salt and yeast. The long fermentation takes care of the kneading and you just need to mix it up, let rest overnight, shape (read, roughly get together), plop into a greased pan, let rise for another hour and bake. Done!

The recipe is from No Knead Bread Central. Here is the video link.
I have halved the recipe to get a small loaf  and  reduced the yeast quantity bearing in mind the humid Mumbai weather. In colder climes, go with the whole ¼  teaspoon rather than the pinch full I add.
1 ¾ cup Maida/ all purpose flour
1/8  tsp Instant yeast ( If the weather is cold, use ¼ tsp yeast)
¾ tsp salt
1 cup (207 grams) of water at room temperature

Mix the flour, salt and yeast* with a wooden spoon. I actually use the handle of the spoon. It makes the mixing easier.
Add the water and mix well till all the dry flour mixture is hydrated. You will get a soft and shaggy dough.
Cover and leave for 7-8 hours or overnight  in an airy place ( I put it on the sideboard in the kids’ bedroom, so it was under the fan throughout)
The dough would have doubled in the morning and would be all puffy and stringy.
Grease a 9×4 inch loaf tin. Mine is a non stick pan so slight greasing works beautifully. In a regular aluminium tin, grease and line the pan.
Dust the counter with flour drop the dough gently on the floured surface.
With floured hands and a scraper flatten out the dough and roughly shape into a loaf and drop into the greased pan.
Let rise till it is doubled and puffed up. It took me an hour.
Preheat the oven to 200C for 15 minutes and bake for 30 minutes till the top is brown and the bottom sounds hollow on tapping.
Remove from the pan and brush the top and sides with melted butter.
The crust will be real crisp. We like it little soft, so I wrap the loaf in cling film once it has cooled to room temperature.
We enjoyed it with some butter and home made orange marmalade (Recipe coming up soon!)
Enjoy!

With love
Garima

No Knead Bread with Orange Marmalade

The 90 Minute Single Rise Whole Wheat Aata Bread

Single Rise Whole Wheat Bread
The bread baking bug has bit me. Big time! I have totally stopped buying bread now and am baking it at home, twice a week. I am so happy to have learnt how to make soft and flavorous loaves of aata (whole wheat) bread. Even the kids like it better then the ‘bazaar waali bread’. I keep trying various recipes and was keen to try a single rise bread this time. This is for when you are short on time and need a quick fix solution. Else the Soft and pillowy Aata bread  is my first choice. This is also a good pick for those who do not enjoy the honey flavour (which I personally love) in wheat bread.
This recipe is adapted from the Simple Whole Wheat Bread recipe at Jenny can Cook to make it completely whole wheat and eggless. You can follow the recipe as is, in case you are okay with the egg version.

2 ½ cup aata (whole wheat flour)
1 Tbsp Vital Wheat Gluten*
1 tsp salt
¼ cup warm water
2 Tbsp Sugar
1 Cup warm milk
1 tsp Instant yeast/ 2 tsp active dry yeast**
2 Tbsp Olive oil (Or any vegetable oil)

Add the yeast and sugar to warm water and allow to rest covered for 10-14 minutes till it is all bubbly and frothy. The water should be so warm that when you dip your finger in you feel the warmth nicely but it shouldn’t burn your finger. Too cold and the yeast won’t bloom. Too hot and the yeast will die. So the temperature is important here.

Mix the aata,salt,gluten and oil in a large bowl and add the bloomed yeast to it. Add the warm milk and mix everything together with your hands or a wooden spoon.
Cover and rest for 20 minutes.
On a lightly floured surface knead for 5-6 minutes till it is somewhat smooth.
Shape into a loaf and transfer to a greases 9 ½ x 4 ½ inch loaf tin.***
Cover and let rise for 40 minutes till the dough rises one inch above the pan.
15 minutes before the baking time, preheat the oven to 190C , keeping both the upper and lower heating elements on.****
Bake for 30 minutes. Tent with an aluminium foil after 15-20 minutes if the top seems to be browning too quickly.
Remove from the oven and unmould from the pan. Brush the top and sides with melted butter.
Cool completely before slicing.
Store the cooled loaf wrapped in butter paper or aluminium foil.
Enjoy fresh hope made bread!
Happy baking 😀

Garima

* Vital wheat gluten cannot be omitted in this recipe. Wheat breads do need it for a soft texture. I bought mine online at bakersmart.co.in
** I use Gloripan Instant Yeast for all my bakes and buy it online at bakersmart.co.in
*** I use a non stick loaf tin and don’t have the trouble of bread sticking to the tin and am able to un-mould the loaf immediately on getting it out of the oven
**** I have a 45 Litre Bajaj oven and always bake with both the upper and lower heating elements on. However, each oven works differently and adjust according to yours.
Single rise Aata Bread

Eggless Chocolate Brownies

Eggless Brownies

Here I am with a tried and tested eggless Chocolate Brownies recipe, as promised! A whole ten days before Diwali too. When I posted my Fudgy Brownies (The Ooey Gooey ones), lots of friends wanted an eggless recipe. Now these aren’t the fudgy,melty kind, but are pretty darned yum! The husband declared, these were the best Brownies he’s ever had. And I am happy I have something nice to bake for when MIL visits 😀
The lovely recipe is from my dear friend Suchitra Shenoy who blogs at Daawat-E-Suchi. I adjusted the baking powder a wee bit to get a slightly more fudgy texture.

So here goes

120 grams/1 cup Maida (all purpose flour)
2 Tbsp Cocoa powder
½  tsp Baking Powder *
½ tsp Baking Soda
200 ml/half a tin of condensed milk
100 grams grated chocolate
45 grams/3 Tbsp butter
½ cup chopped walnuts**
½ cup chocolate chips ***

Line a 9×9 inch square pan.
In the microwave or over the double boiler, heat the grated chocolate, condensed milk and butter till all is melted. If using the microwave, melt in 30 second spurts and keep stirring in between. Mix well and leave to cool to room temperature.
Whisk together flour, cocoa powder, baking powder and baking soda.
Add flour to the chocolate mixture and mix till incorporated.
Pour into the lined pan and smoothen the top with a spatula.
Cover the top with chocolate chips and walnuts.
Bake in a pre-heated oven at 160C for 25-30 minutes till a toothpick inserted in the centre comes out with some crumbs but no wet batter.
Cool completely before cutting into squares.
Serve with a dollop of vanilla ice cream for some added joy 😀
Eggless Brownies prep
* You may add 1 tsp of baking powder for a more cakey texture
** Omit walnuts in case of a nut allergy or replace with a dry nut of choice
*** Increase the chocolate chips to a cup and layer some in between the batter for a chocolaty centre

Eggless Chocolate Brownies

Pesto Cheese Skillet Rolls

After having got a lovely loaf of aata (whole wheat) bread, I wanted to play with more baking with aata. Found this recipe of pesto parmesan skillet rolls here and loved the look of them! Now if you want to make them with Maida/Plain flour, simply follow the recipe as it is. I wanted to make them eggless and whole wheat, so I made some changes to my aata bread recipe and Bingo! A skillet full of yum 😀
Pesto Cheese Skillet rolls

Had this heavy cast iron skillet resting on the shelf, which I have never used. It has found its use now.
I whipped up some basil pesto, replacing pine nuts with almonds and cashews for a nice creamy twist. (Find the recipe here) and some of it went into the dough along with half a cup of cheese.

Pesto Sauce
I am going to try making these with our very own ‘Dhaniye ki chutney’ the next time for a very Indian take on these buns. I guess I will add some peanuts to the chutney to make it creamy. Mmmm..Sounds like a plan!

So here goes

Bowl 1
2 ¼ tsp Active dry yeast/ 1 tsp Instant yeast
½ cup warm water
2 Tbsp sugar

Bowl 2
½ cup warm milk
2 Tbsp pesto
1 Tbsp Olive oil
1 tsp salt
(1 egg, if using)

Other ingredients
3 – 3 ¼ cup of flour
½ cup of cheese, grated (Parmesan/cheddar/mozzarella or any you have at hand)
More warm water as needed to knead the dough.
Olive oil for greasing the skillet and brushing the buns
Some basil leaves for garnish
More pesto for serving with the buns

Mix all the ingredients of Bowl 1 and let sit for 10-14 minutes till the yeast becomes frothy.
Mix all the ingredients of Bowl 2 and stir well.
In a large kneading bowl take 3 cups of flour and half a cup of grated cheese. Add the ingredients of bowl 1 and bowl 2 and mix well. It will all come together as a rough dough. Cover and let rest for 15 minutes.
Knead for 10-15 minutes adding a little water or flour as needed till you get a smooth dough. It is okay if it is a little sticky. Do not add too much flour.
Cover and let rise till doubled ( It took me 30 minutes). Stick two fingers into the dough to check it the first proof is done. If the indentations remain, the dough is ready for shaping.
148 Post Pesto  Rolls2
Preheat the oven to 190C and grease the skillet (or a heavy baking pan) generously with about one tbsp olive oil.
Deflate the dough and divide into 12-15 equal parts. Roll them into ball shapes. Stick a piece of cheese in like I did to surprise the kids!
Place the prepared rolls on the skillet and brush with olive oil. Cover with a greased cling film and let rise for another 15-30 minutes till they are nicely puffed up.
Sprinkle some cheese and spread some pesto over the rolls.
Bake for 30-35 minutes till the tops are browned.
Serve with soup and more pesto.
148 Post Pesto  Rolls1Pesto dinner rolls

A 100% Whole Wheat Loaf, soft and pillowy Aata Bread!

So a 100% whole wheat bread, a loaf of aata bread as good as the best white bread, like really!
Whole Wheat Bread
When I got this loaf out of the oven, I all but danced with joy; absolutely soft bread with the earthy warmth of honey and the crunch from the walnuts; aha!!
I have got a decent loaf with half aata and half maida in the past, but this one was in a different league altogether. Soft and squishy and yet held its shape on slicing (My slicing skills need work, of course :P) We had some kickass tomato basil sandwiches for lunch and the whole loaf was gone. Burp!
100 percent whole wheat bread

I have been experimenting a lot with breads the last couple of weeks. The experiments have been with a sourdough starter  as well as Instant yeast, thanks to an excellent baking group I am a part of. Also, I’ve been reading a fair bit and chatting up a lot with a dear friend Pragya who blogs at Cook and Share. She has been able to bake a nice and flavorous loaf of sourdough, something I am still struggling with :/

It has been such a great learning experience!  Bread is as much about recipe as it is about technique. So, in this post I will share what I learned about technique and got excellent results with 3 recipes I have tried so far. I am sorry for the long post!

Recipe for 100% Whole wheat bread
(Adapted from King Arthur Flour and Mom Makes)
4 cups/500 grams Aata/whole wheat flour ( I used Aashiwaad aata)
1 Tbsp Vital Wheat Gluten*
1 ½ tsp salt
1 1/3 cup warm water (I needed ¼ cup more to get the dough to desired consistency)
2 ½ tsp Instant yeast
5 Tbsp honey (may replace with sugar but the flavour will not be the same)
3 Tbsp butter/oil
½ cup coarsely chopped walnuts

Combine all the ingredients except walnuts. Add only 1 1/3 cup of warm water at first. Mix together. Do not knead yet. It will be a rough, shaggy dough. Add more water if the dough appears too dry.  Cover and leave for 20 minutes.

Kneading the dough:  Knead till you get a somewhat smooth ball of dough. It takes 7-10 minutes. Do not over-knead. Spread the dough out and add the walnuts and incorporate into the dough. The walnuts can be added right at the beginning, but I found it difficult to knead the dough with the walnuts in and hence added them after the kneading was done.

First Proof: Rest covered in an oiled bowl till it doubles in volume. The time taken for the first proof will depend on the temperature and humidity. In muggy Mumbai, it took me only 30 minutes. (The recipe at King Arthur says two hours, but this time will depend entirely on the weather where you live)
Do the Poke test :Stick two fingers into the dough till the knuckles. If the dents remain, the dough is proofed and ready for shaping. Do not over proof.
Hundred percent Whole Wheat Bread poke test
Shaping and Second Proof : Gently deflate the dough to get the gases out. Shape into a rectangle and roll up to make a log shape. Place in a greased 8 ½ x 4 ½ inch loaf tin. Leave covered for the second proof till the loaf rises an inch above the rim of the pan. Again, King Arthur asks for  a 2 hour rise  and my loaf was all nice and puffed in 40 minutes. If fact, I feel it was a tad over proofed. Next time I will check in 30 minutes. Be very careful about not over- proofing your loaf. Else it will go flat in the oven and you will end up with a brick instead of pillowy soft bread.
To check, stick a floured finger gently into the loaf. If the dent springs back quickly, the dough is not proofed yet.
If it springs back very slowly, it is the right time to get it into the oven.
If the dent remains, the dough might be over proofed. Be careful!
Hundred percent Whole Wheat Bread prep
Preheat your oven to 200C for 15 minutes. Put the loaf in and bring the temperature down to 190C. Bake for 40-45 minutes. Tent with aluminium foil halfway through to avoid over-browning the loaf. Remove from oven and brush liberally with butter.
(Source of information- Red Star Yeast)
Slice only when cooled completely. Please do not rush to slice, else the bread will be dense and gummy. To store, transfer the loaf to a paper bag. Keep the bag sealed to keep the bread fresh.

*To get a perfectly soft aata bread, you need ‘Vital Wheat Gluten’. I ordered it online from Bakersmart.co.in. They delivered within four days. It can be kept in the refrigerator/freezer for months. If you plan to bake regularly, so invest in gluten. Skipping the gluten will not give a soft loaf. I have tried several times before. If you don’t have gluten at hand, go for a half aata and half Maida bread rather than 100% aata bread)
Aata Bread

_________________________________________________________________________________________________

Here is the original recipe from King Arthur Flour
1 1/3 cups (10 5/8 ounces) lukewarm water
3 tablespoons (1 1/4 ounces) olive oil
5 tablespoons (3 3/4 ounces) honey, molasses or maple syrup
4 cups (16 ounces) King Arthur Premium Whole Wheat Flour or 100% White Whole Wheat flour
1 tablespoon King Arthur Whole-Grain Bread Improver, optional
1/4 cup (1 1/4 ounces) sunflower seeds, chopped*
1/4 cup (1 ounce) walnuts, chopped*
1 1/2 teaspoons salt
2 1/2 teaspoons instant yeast

*A quick whirl in the food processor does the job nicely.

To prepare the dough: Combine all of the ingredients, and mix them till you have a shaggy dough. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth. Allow the dough to rise, covered, for about 2 hours, or until it’s puffy and nearly doubled in bulk.

Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2″ x 4 1/2″ bread pan. Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for about 2 hours, till it’s crowned about 1″ to 2″ over the rim of the pan.

Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. Yield: 1 loaf.

Eggless Chocolate Chip Cookies

No matter how many kinds of cookies I bake, nothing makes my boys grin (like Cheshire cats) the way chocolate chip cookies do. They have been after me to bake a big batch of chocolate cookies forever. And to be honest, who doesn’t love choc chip cookies. I sweetened the deal further by mixing up the chips with a lot of chunky chunks. They do say, there’s no such thing as too much chocolate, right!  😛
Chocolate Chip Cookies
This is an egg free chocolate chunk and chip cookie. Soft, slightly chewy and with a choco hit in every bit- just the way my kiddos like it.

1 ½ cups /200 grams plain flour/Maida
½ cup /110 grams unsalted butter, at room temperature ( Skip salt if using salted butter like Amul)
1 cup brown sugar/220 grams, closely packed ( May use white sugar if brown is not available)
½ cup curd  at room temperature
1 tsp vanilla extract or essence
½  tsp baking soda
¼ tsp salt (skip if using salted butter)
½ cup chocolate chips (dark/milk/milk chocolate or a mixture of all three)
200 grams or 1+ 1/3 cup chocolate chunks ( I chopped chunks out of a slab of Morde dark chocolate)
In a small bowl, sift together flour, baking soda and salt.
In a large bowl, beat butter till creamy. Add the sugar and beat till soft and fluffy.
Add the yogurt and vanilla and beat till all is homogenous.
Add the flour mix to the wet ingredients and fold in gently.
Add the chocolate chips and chunks and mix till they are evenly distributed into the dough.
Cover the dough with cling film or slightly greased aluminium foil and refrigerate for an hour.
Preheat the oven to 180C and line or grease a baking tray.
Taking 1 tbsp of dough at a time (you may use an ice cream scoop) make small balls and flatten them to discs.
Lay them on the baking tray 2 inches apart.
If you like to mix things up a bit, sprinkle the tops of the cookies with a pinch of salt. I tried on some. It was awesome!
Bake for  11-14 minutes till the chocolate melts.  Watch for the bottoms of the cookies changing colour. As soon as the bottoms just begin to brown, remove and cool on the tray for 5 minutes. Serve warm for the gooey melty fun.
Gently move them to a wire rack and let cool completely. They stay good for a week in an airtight box.
Chocolate chip cookies prepChoc Chip Cookies
Oven and baking specifications
I have a 45 Litre Oven (with a fan) and baked these at 180C . I placed the baking tray on the middle shelf, with both the upper and lower elements on. However, each oven behaves differently, so please adjust the temperature and baking time accordingly. Basically, as soon as the bottoms of the biscuits begin to change colour, the baking tray needs to be pulled out. It may take more/less than the 14 odd minutes it took me. So watch those bottoms! And do not Over Bake!! That will totally kill the biscuits.

Want to bake them in the microwave? Here is some wonderful explanation on how to go about it at ‘Cakes and More’.
Recipe adapted from Hot Chocolate Hits’ Salted Chocolate Chip Cookies
I replaced the egg with curd. You may use an egg and skip the curd.

Chocolate Chip Cookies

Eggless Chocolate chip cookies

Double Chocolate Walnut Brownies- The Ooey Gooey Fudgy ones!

Brownies Fudgy

Brownies have been on my mind for days now. The Oooey Gooey oh-so-fudgy ones. I have been making them with cocoa powder with this very simple recipe and they come out great, but now wanted to go the melted chocolate route. A large bar of dark chocolate was staring at me from the shelf. Went hunting for recipes online, and the description of this recipe at BBC Good Food had me salivating!
‘A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra decadence’ Oh my! Who wouldn’t be tempted? I adjusted the sugar a little and threw in a handful of coarsely chopped walnuts for some crunch.  And served it with a dollop of whipped cream. I
They made for a jolly good dessert, these Double Chocolate Walnut Fudgy Brownies.

To experience gastronomic heaven you need :

185 grams butter, at room temperature ( I used Amul)
185 grams dark chocolate , chopped into little squares or grated
85 grams (2/3 cup) plain flour or Maida
40 grams (4 Tbsp) cocoa powder
100 grams of dark/milk/white chocolate (whichever you have at hand or a mix of all)
½ cup walnuts, chopped coarse
1 tsp vanilla extract
3  eggs
225 grams (about 1 cup) brown sugar ( can use white also)
In a microwave proof container melt the butter and 185 grams dark chocolate for a minute. Stir and melt for 30 seconds. Mix well and make sure all the chocolate is melted and you have a smooth creamy mix. Let cool to room temperature.
Whisk together flour and cocoa powder till well mixed. Sift them.
Line a 20×20 cm square tin with parchment paper and place a shelf in the middle of the oven. Pre heat the oven at 180C for 10-15 minutes.
Chop the 100 grams of chocolate into small chunks and keep aside.
In a large bowl, beat the eggs and sugar till the mixture doubles in volume and is light and pale like well- beaten coffee or milk shake. Add the cooled chocolate mixture and vanilla extract and gently fold in with a rubber spatula.
Making Brownies 1
Add in the flour and cocoa mixture and fold in just till the white traces of flour disappear.
Stir in the chopped chocolate and walnuts.
Scrape the entire batter into the lined baking tin and level with the spatula.
Bake for 25 minutes. Check after 25 minutes and if the centre is very wobbly, bake for another 5 minutes. The top will be like shiny paper.
Making Brownies 2
Remove and let cool completely. It is actually better if you make brownies a day ahead to cut nice neat squares.
My kids aren’t particularly patient and we moved the tin while it was still warm and hence the messy squares and cracked top.

Brownies
In case you want the brownies a little less dense, add half tsp baking powder to the flour and cocoa mixture, sift and proceed as above.
Skip the walnuts if you want to
In case you do not want to add chocolate chunks, increase the sugar to 260 grams (about a cup and a half)
Gooey Brownies