Microwave Eggless Biscuit Brownie Recipe - Step by Step

I know I am very late for making up for my own event, the Microwave Easy Cooking Event. So thought I might do some quick dessert as that's one dish that can disappear before I can even take a proper pictures of them and I need not worry about calories for myself!

I managed to find time for this quick and simple Brownie that's made with Marie Biscuits. All this required was about 5 mins of preparation and about 5 mins of microwave baking. Since I was baking after a long time, the kids were delighted. And if you can imagine the entire brownie disappeared after flat 10 mins, you can understand how much they loved this brownie.

This month's edition is hosted by Pradnya.
Also sending to Smitha, who is hosting my Kid's Delight Event, themed on What Kids Love...For Summer!

Other Chocolate Recipes

3 Minute Microwave Chocolate Cake
Microwave Eggless Chocolate Cake
Eggless Chocolate Cupcakes  with Chocolate Frosting

Chocolate Recipes on Spice your Life!

Microwave 5 min Brownie

 Step by Step Recipe

Eggless Microwave Biscuit Brownie | 5 Min Biscuit Brownie

Makes : 20 small pieces

Ingredients Needed:

Marie Biscuits - 10
Condensed Milk - 3 tbsp
Icing Sugar - 3 tsp
Baking Chocolate - 50 - 60 gms
Milk - 1/2 cup
Almond Cashew powder - 2 tsp

How to make the Brownie

Roughly chop the baking chocolates and melt in microwave for 1 -2 mins in a microwave bowl, depending on how hard they are. I had mine melted at 2 mins. But take care not to char them.

Run the Marie Biscuits in a mixie and powder it fine.

To the melted chocolate, add the powdered biscuits. Mix well.

Then add the condensed milk, combine and follow it by the icing sugar.

Next add milk slowly, making sure you combine everything without any lumps.

The amount of milk depends on the thickness of the batter. We want free flowing batter.

Finally add the almond cashew powder and combine.

Grease a microwave bowl, pour into the bowl and microwave for 4 mins.

Mine was done by 4 mins. Allow it to stand for a minute and turn to a plate.

I used a tupperware microwave bowl. And since I didn't have a square bowl, had to make do with a circle one. I know we have such preconceived thought for a brownie to be always square bars!

Enjoy your quick treat.


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I have another interesting information to share

Roma Sharma has come out with eBook titled 60 great Baby Food Recipes

I know how much of a task it is when you have infants on hand and always worried about what to feed them. Though I wanted to record what I cooked for my boys, I wasn't able to do it.

So I know how useful this book will be for those of you are worried about what to cook for your baby!

Do take a minute and check out the details

Website : http://babyfoodrecipes.in

Available on Amazon : 60 great Baby Food Recipes

The book provides step-by-step description of food that can be given to babies at every stage of growth.

Besides recipes it has tips to tackle fussy eaters, travel food, medicinal food and home remedies.

Gost Hara Masala ~ Weekend Lunch Non Veg Thali

Finally this Gost Hara Masala sees light, it's been in the draft for many months now. And since I had done a thali on that Sunday lunch, I might I might as well save it for the Indian Thali Mela. Many months ago, I landed in Ajoy's personal blog, where he shares his everyday life as restaurant owner of Nilgiri. With entertaining writing, he gives an insight into what goes into the back scene of running a restaurant.

Even though we decided we might not want to open up a restaurant, I always loved reading about it and hearing stories. So when I have time to read something, I surely land in his space. Unlike many restaurant folks, he actually shares the recipes of his restaurant menu, which is cool! So when I read this hara masala, I thought I must recreate it in my kitchen. I adapted it to our liking and used mutton  instead of chicken. Hubby dear liked it a lot. Though the youngest of the lot is very particular about the food colour. He is only used to seeing chicken or mutton in brown gravy, so this green colour didn't attract him and he refused to eat it.

I am sure Chinnu will get to love all the colours as he grows older.

With the climate not dropping down from the scorching heat, with scare supply of petrol, life seems so complicated. What happened to quality of life, when even such basic amenities become hard to access. As a policy we always conserve and never misuse natural resources. I have always been an advocate of Go Green Concept. I am known to be stingy and rebuked for reusing an envelope till it got torn beyond recognition.

Hoping for things to get back to normalcy, here is dish that you can enjoy.

Step by Step Picture Recipe

Gost Hara Masala
Adapted from Nilgiris

Ingredients Needed:

For the Marinade:

Mutton - 250 gms
Ginger Garlic paste - 1 tsp
Curds/ Yogurt - 1 & 1/2 tbsp

For Brown Onions

Oil - 2 tsp
Onions - 2 medium
Salt to taste

For the Spice Masala

Cinnamon - 1"
Whole black peppercorns - 10 nos
Green cardamom - 1
Coriander seeds 1 tsp
Cumin seeds - 1/2 tsp

For Masala Paste

Green chillies - 2 long
Fresh coriander- handful
Fresh mint - handful
Cashew nuts - 5 -6
Turmeric powder a pinch

Double cream - 1 tbsp*

How to make the Gost Hara Masala

For browning the onions:

In a frying pan, heat oil over medium-low

heat. Add onions and salt and cook, stirring occasionally, until onions are dark golden-brown. Using a slotted spoon, transfer to a plate.

Wash and cut mutton into bite size pieces. In a bowl, combine mutton, curds, ginger and garlic and stir to coat chicken evenly. Set aside.

In a mixer, grind cinnamon, peppercorns, cardamom, coriander and cumin seeds to a fine powder.

Next combine chillies, coriander leaves, mint leaves, cashew nuts and fried onions. Process until well combined and smooth.

In a pressure cooker, heat oil. Add the marinated mutton on high, turning occasionally, until all moisture evaporates and the meat is lightly browned.

Add turmeric powder and 1/2 cup water to cooker and stir. Reduce heat to medium-low heat, cover partially and cook for 10 mins.

Add ground spices, masala paste, combine everything well. Cover with lid and pressure cook for 3 whistles until the mutton is tender.

When the pressure falls down, open the cover and add the milk and butter mix and cook in sim for 5 mins.

*Since I didn't have double cream, I replaced it with butter and milk

Milk and Butter: In case of recipes, which require heavy cream without whipping, you can replace it with a homemade substitute. All you have to do is to mix ¾ cup milk and ⅓ cup of melted, unsalted butter. This can be used as a substitute for one cup of whipped cream. Low fat milk is not desirable, but, if you are using low-fat milk, add a tablespoon of flour to make the mixture thicker.- Source

Vegetable Biryani with Seeraga Samba Rice

Sending these for my Indian Thali Mela 

  

Vendakkai Mor Kulambu | Bendakaya Majjiga Pulusu ~ Step by Step Recipe

When I think of Thenga Sadam, Vendakai Mor Kulambu always comes to mind. Amma makes this combination for Saturday lunch and when it is Coconut Rice, it has always been Vendakaya Mor Kulambu. And this used to be my favorite lunch box recipe as well. When we recently made Vangi Bath, we thought the best side dish will be only this. And I managed to take step by step pictures.

This is a wonderful way to include Okra in our meal and makes a great side dish for all mixed rice dishes.

The simple lunch thali we made had Vangi Bath, Vendakkai Mor Kulambu, Thandu Kootu, Beetroot Rasam, Stuffed Pepper bajji with Atukula Payasam.

South Indian Thali ~ Stuffed Pepper Bajji, Vangi Bath, Thandu Kootu, Beets Rasam, Mor Kulambu, Atukula Payasam

Step by Step Picture Recipe

Vendakkai Mor Kulambu

Ingredients Needed:

Lady's finger - 5 nos

For the Masala Paste:

Rice - 1/2 tsp
Toor Dal - 1/2 tsp
Grated coconut - 1 tbsp
Green chillis - 2
Cumin seeds - 1/2 tsp

Curds / Yogurt - 1/2 cup
Turmeric powder a pinch
Salt to taste

Seasoning

Curry leaves few
Coconut Oil - 1 tsp

How to make Vendakka Mor Kozlambu:

Wash and soak rice and toor dal for 30 mins. Then grind it to a smooth paste along with grated coconut, green chillies and cumin seeds.

In a bowl, mix the ground paste with curds, turmeric powder, salt and required amount of water. Water depends on the quantity you want the gravy to be and also the thickness.

In a pan, bring this liquid to boil. Once it comes to boil, sim and cook for 5 mins. At this stage it will get very thick, so keep an eye to make sure the bottom doesn't get burnt.

Wash and wipe the Okra dry, then chop to 2" pieces. Dry roast them in a pan and add to the boiling gravy.

In a skillet, heat 1 tsp of coconut Oil and add curry leaves. Temper the boiling gravy with this oil. Coconut oil adds lot of flavour to this gravy. If you are not comfortable using coconut oil, you can replace with oil of your choice.

We always serve Coconut Rice/ Thenga Sadam with this Vendakkai Mor Kulambu

Chutney Pudi | Chutney Podi Recipe | Dry Chutney Podi ~ Side Dish for Idlis

To end this Summer Chutney Special Series, I have a delicious Dry Chutney Pudi for serving with Idlis. Gun powder as we call it, is a staple dish in all South Indian household. In fact we have so many of them stocked that we almost need not make any fresh wet chutneys for either dosas or Idlis. 

Amma's versatile dal podi is very famous and makes an excellent side dish for any dish. You name it and it goes so well with it. Today's podi on the other hand is more specific for dosas or idlis. Not that you can't serve but somehow this is more of a chutney podi than anything else.

Chutney Pudi

Being a Sunday, we had a very relaxed morning and kids woke up pretty late. Athamma said I should let them sleep as very soon their schools reopen and they anyway have to wake up early. Wish I had somebody to say this when I was young! It has always been before 7 when we were in school. At all times it was the same, and my parents pride on having brought us up that way! Of course I never let an occasion pass by without me mentioning the same to Konda. But of course the words go overboard!

Kids are right now playing police and thief, with all of them having a gun. God knows who the thief is, as every now and then, they poke the gun at me. 

While I go and make myself scarce for them to find me, you enjoy this Chutney pudi.

Chutney Podi | 3 Dal Chutney Podi for Idlis

Ingredients Needed:

Channa dal / Bengal Gram Dal - 100 gms
Toor Dal / Piegeon Pea - 100 gms
Roasted Groundnut - 100 gms
Cumin Seeds - 1 tsp
Dry Red Chilies - 15 nos
Tamarind - 1 marble size
Garlic - 10 - 12 cloves
Salt to taste

For Tempering

Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves handful

How to make the Chutney Podi

Wash the garlic and pat it dry. You can either wipe it clean or dry it under fan. It has to be dry. Trim the ends and pound the garlic along with its peel. Keep it aside.

Heat a Kadai, toss the cumin seeds till it splutters, transfer to a plate. Then toss channa dal till it starts turning colour, remove and toss toor dal. Next goes the dry red chilies till it turns crisp. Switch off the flame, add the tamarind and cover with lid.

Since you are using roasted peanuts, you can add it as such.

Once the dals cool down, take all of them in a mixie, add salt along with pounded garlic, pulse couple of times, then grind to a semi coarse powder. Make sure it's not very fine powder.

Then remove to a bowl.

Now heat a kadai with oil, when it is hot, add mustard and curry leaves. Let it splutter. Switch off the flame, and let the oil cool down. when the oil is luke warm, add the ground podi to the kadai and mix well. Stir around to make sure the podi doesn't get burnt. Cover with a lid and keep it closed for few minutes. Then spread on a plate and allow it to cool down completely before storing in a tight container

 

Well with an extra dose of ghee, it overflew the mountain!

Notes:

The extra zing comes from adding the garlic skin. Store in a air tight container.

Mullangi Pachadi | Radish / Mooli Chutney | Side Dish for Dosa

Next in the Chutney Series is another delicious chutney that you can serve for Dosas/ Idlis. I believe this makes a great mix with rice as well, though I haven't tasted it with Rice. When you are really up against for want of ideas to make for serving for Dosas, and want it to be healthy, these vegetable based chutneys really come handy.

The best part of this chutney is the fact that it is diabetic friendly. Forgive me for not showcasing with a Diabetic Dosa, but remember this makes a great side dish for any of those Pesarattu with Moong. Amma got this chutney again from her sister and she served this for Daddy for his Moong dal dosa. They vouched it tasted great. Since I was running short of time and didn't have the Moong dal batter, I had to make do with the regular dosa.

We have always used radish in our Sambar and dry sautes. Athamma again makes a wonderful chutney with another combination, that rests in draft for my cookbook. Anyway meanwhile let me share this simple and quick chutney that you can make for your dosas and never reach out for thos calorie heavy coconut or ground nut chutney. I know I love those two, still I realized this tastes very much like coconut chutney.

You can actually fool somebody to believe this is so!

Ingredients Needed:

Radish, chopped - 1 & 1/2 cup
Onions -  1 medium
Cumin Seeds - 1 tsp
Salt to taste
Dry red chilies - 4 -5 mos
Garlic - 3 -4 cloves
Tamarind - 1 small marble size
Oil - 1 tsp

How to make the chutney

Wash and scrap the outer skin of the radish. chop into small pieces.

Heat a kadai with oil, add cumin seeds, allow to splutter. Then add chopped onions, red chilies, garlic saute well.

then add radish and saute till they turn colour.

Remove and allow to cool. Add salt.

Then grind in a mixer to a smooth paste along with tamarind.

Notes:

we made without tamarind and it was good when served with Dosas. If you are serving with rice, you will have to add the tamarind.

This does not have long shelf life but can stay for a day.