Eggless Brownies

  

Ingredients: 

1 cup maida, 

¼ cup cocoa powder, 

¾ cup powdered sugar, 

½ tbsp baking powder, 

a pinch of salt, 

½ cup milk, 

½ cup butter, 

1 tsp vanilla essence, 

½ cup dark chocolate (melted), 

¼ cup chopped nuts 

 

Preparations

Preheat the oven and grease a baking tray and set aside.

Whisk melted butter and sugar. Add milk, melted chocolate, and vanilla essence.

Take a separate bowl and mix the dry ingredients like flour, cocoa powder, baking powder, and salt.  

Next, add the wet ingredients to the dry ingredients and mix well. Also, fold in chopped nuts.

 Next, add the wet ingredients to the dry ingredients and mix well. Also, fold in chopped nuts.

 

 

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No More Oily Pooris: 8 Simple Kitchen Fixes For Extra Crispness

Perfect pooris start with kneading a tight, firm dough. Add a pinch of salt and a teaspoon of ghee to whole wheat flour, gradually adding water. Soft dough absorbs excess oil and deflates quickly, while stiff dough maintains structure. 

For delightful, light crispness, mix one to two tablespoons of fine semolina (sooji) into two cups of wheat flour. Optional carom seeds (ajwain) enhance digestion and pair wonderfully with rich chickpea or spicy potato curries. 

 

Rest the poori dough covered for 10 to 15 minutes only. Leaving dough exposed dries the surface, causing cracked edges during rolling. Cover with a damp cloth, then knead gently once more before shaping into uniform small dough balls.

Roll dough balls evenly, avoiding paper-thin edges or overly thick centers. Skip dry flour dusting, which burns and ruins frying oil. Instead, apply a tiny drop of cooking oil onto dough balls to ensure smooth, seamless rolling.

Frying oil must be hot before adding pooris. Drop a tiny piece of dough into the wok; if it rises immediately with steady bubbling, oil is ready. Cold oil yields greasy, soggy pooris, while excessive heat burns dough. 

Slide rolled dough carefully into hot oil. As it floats, gently press the top using a slotted spoon or splash hot oil over its surface. Trapped steam causes both layers to separate instantly, inflating pooris like balloons. 

Fry pooris individually or in limited batches depending on wok size. Adding too many pooris at once drops oil temperature abruptly, preventing proper puffing and forcing dough to soak up unwanted grease during cooking. 

 Fry pooris individually or in limited batches depending on wok size. Adding too many pooris at once drops oil temperature abruptly, preventing proper puffing and forcing dough to soak up unwanted grease during cooking. 

 

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Make These 5-Step Gluten-Free Ragi Pancakes

  

 Ingredients: 

1 cup ragi flour

1 tbsp ground flaxseed, 

1 tsp baking powder, 

½ tsp baking soda, 

¼ tsp salt, 

1 cup milk, 

¼ cup water, 

1 tbsp maple syrup, 

1 tbsp melted coconut oil, 

¼ teaspoon vanilla extract

 

Preparations

Begin with whisking ragi, ground flaxseed, baking powder, baking soda and salt. 

Take another bowl and mix milk, water, maple syrup, coconut oil and vanilla extract.

Next, gradually add the wet ingredients to dry ingredients. Mix well.  

Next, gradually add the wet ingredients to dry ingredients. Mix well. 

Now, heat a pan, grease it and pour a spoonful of batter, and cook on both sides. 

 

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Bugs In Rice? 9 Easy Ways To Keep Stored Rice Safe From Insects

Discovering small black insects in your daily rice drum is frustrating and unhygienic, especially during humid monsoon months. Moisture creates an ideal breeding ground for pests that spoil grain quality. Home science expert Dr. Vidya Gupta shares time-tested remedies using common kitchen ingredients like neem leaves, cloves, and airtight containers to keep your rice insect-free and fresh year-round.

Stored rice easily absorbs atmospheric humidity, particularly during the rainy season. Even minimal dampness attracts small black weevils, rendering grains unhygienic and unappetizing. Proper storage habits are essential to protect your family's daily dietary staple. 

Store rice exclusively in completely dry, airtight containers made of glass, food-grade plastic, or stainless steel. Tight seals prevent ambient humidity from penetrating the container, blocking pest entry and keeping raw grains fresh for extended months.

 

Tucking 8 to 10 thoroughly dried neem leaves into your rice container provides an effective natural barrier. Neem’s natural bitter aroma deters pests without chemicals. Ensure leaves are completely moisture-free before adding to avoid dampness.  

 

Bay leaves serve as a readily available natural pest deterrent. Placing a few leaves inside your rice storage bin releases a strong herbal scent that prevents weevils from breeding, safeguarding grains without affecting their cooking taste.

 

Adding 3 to 4 whole, dried red chillies to your rice container creates a natural bug barrier. The sharp, pungent aroma naturally repels insects, preserving stored grains safely over long periods without resorting to harmful chemical preservatives.  

 

Whole cloves offer a potent remedy against kitchen pests. Their intense essential oils deter insects and stop egg incubation. Mix a small handful into stored rice to keep bugs away while adding a subtle natural freshness. 

Never scoop rice using damp hands or moist spoons. Introducing even a single drop of water triggers localized mold growth and insect infestation. Always handle stored grains with thoroughly dried utensils to preserve overall container quality. 

Regularly inspect your rice containers for signs of dampness or pests. Spreading stored rice on a clean cloth under direct sunlight for a few hours eliminates residual moisture and naturally drives away any hidden insects. 

 

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Crispy Egg Bread Pizza

 Time: 10–12 minutes

Toast a slice of bread lightly in a pan. Spread a little pizza sauce or ketchup over it and add finely chopped onion, capsicum, corn and grated cheese.

Pour one beaten egg over the toppings, keeping most of it on the bread. Cover the pan and cook on low heat for four to five minutes, until the egg sets and the cheese melts. Finish with chilli flakes and oregano.

It gives you the pizza-and-omelette combination without making dough or waiting for an oven to heat up.

With a few slices of bread, some eggs and whatever vegetables or condiments are already sitting in the kitchen, breakfast does not have to be complicated. These recipes are quick enough for busy mornings while giving the everyday egg-and-bread combination a little more variety.

 

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Desi Egg Bruschetta

 

Time: 10 minutes

Toast small pieces of bread in a pan until crisp. For the topping, make a quick scramble with eggs, finely chopped tomato, onion, coriander and green chilli.

Spoon the mixture over the toasted bread and finish with black pepper and a squeeze of lemon. It has the look of bruschetta but uses familiar Indian breakfast ingredients.

 

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Egg Cheese Bread Dipper

Time: 8–10 minutes

Cut bread into thick strips. Whisk two eggs with salt, pepper, chilli flakes and grated cheese. Dip the bread strips into the mixture and pan-fry them in butter until golden on all sides.

Serve them with ketchup, green chutney or a quick yoghurt dip. Think of them as crispy egg-coated bread sticks that can be picked up and eaten without much fuss.

 

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Chilli Garlic Egg Bread

 Time: 7–8 minutes

Tear two bread slices into bite-sized pieces and toast them in a little butter. Add chopped garlic and green chilli to the same pan, then pour in two beaten eggs.

Toss everything together so the egg coats the bread. Finish with spring onion or coriander and a dash of chilli sauce. It is quick, spicy and a little different from the usual scrambled eggs on toast.

 

 

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Egg Roti-Style Bread Fold

  

 

Whisk two eggs with salt, pepper, chopped onion and coriander. Pour the mixture into a hot pan and immediately place two bread slices over the egg. Once the egg starts setting, flip the whole thing carefully. Add cheese or green chutney, fold the bread over and cook for another minute.

The result is a crispy, egg-coated bread fold that is easy to eat even when breakfast needs to happen quickly.

 

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No Bake Dessert: 5 Easy Recipes You Can Make Without Baking

  No-Bake Oreo Cheesecake

Crush Oreo cookies and mix with melted butter to press into a pan for the base. Beat cream cheese, powdered sugar, and whipped topping together until smooth, then fold in crushed cookie pieces. Spread the mixture over the crust and chill for four hours until set.

  Creamy Mango Mousse

Whip heavy cream until stiff peaks form, then gently fold in fresh mango puree and sweetened condensed milk. Divide the velvety mixture into individual glass cups and refrigerate for two hours. Top with diced fresh mangoes and a sprig of mint before serving chilled. 

 3-Ingredient Chocolate Peanut Butter Bars

Melt peanut butter with a touch of honey or maple syrup and stir in rolled oats until fully combined. Press the mixture firmly into a lined baking dish, pour melted dark chocolate on top, and chill in the fridge for one hour before slicing into bars.

  Banana Pudding

 Layer vanilla wafers, sliced fresh bananas, and prepared instant vanilla pudding in a large bowl or serving dish. Repeat the layers until filled, then top generously with whipped cream and crushed wafer crumbs. Chill for at least two hours to allow the cookies to soften. 

 Chocolate Avocado Pots de Creme

Blend ripe avocados, unsweetened cocoa powder, maple syrup, milk, and vanilla extract in a blender until completely smooth and creamy. Scoop the rich chocolate pudding into ramekins and chill for thirty minutes. Serve garnished with fresh raspberries or shaved dark chocolate for an easy, healthy indulgence.  

 

 

 

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Jackfruit Kofta Curry

Ingredients 

300 gm jackfruit

1 tbsp besan

1/4 tsp red chilli powder

1/2 tsp jeera

1/2 tsp ginger

1 onion

1/2 tsp turmeric

1 tsp garam masala pdr

1 cup water

1/2 tsp salt

1 tbsp semolina

1 tbsp mustard oil

1 bay leaf

1/2 tsp garlic

1 tomato

1/2 tsp coriander pdr

1/2 tbsp lime juice

 

 

Preparations

 

Firstly, apply mustard oil on your hands before peeling the jack fruit, otherwise it can get stuck on your hands while peeling. Peel the jack fruit and cut into pieces.

 

In a pressure cooker, add jack fruit along with salt and water and cook on a high flame till two whistles. Remove the jack fruit from the pressure cooker now and allow it cool at room temperature. After this, mash it using a spatula. Add mustard oil, cumin seeds and bay leaf to it and mix well.  

 

Now make small dumplings from this mixture. After this, add oil in a deep frying pan and heat it on a medium flame. Deep fry the dumplings in this oil, until they turn golden brown. Drain them on a tissue paper to soak extra oil.

 

Chop ginger, onion, tomato and garlic in a bowl. Now, prepare the curry by adding oil, ginger and garlic in a pan and saute them for a minute. Add chopped onion and tomato one by one to the same pan until they turn golden brown. Sprinkle turmeric powder and coriander powder on it.

 

Pour 1 cup of water to the mixture and mix well. Add the fried dumplings to it and simmer for 5 minutes. Now, transfer it to a serving bowl and serve hot with chapati or warm rice.   

 

 

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Creamy Pea Kofta

  

Ingredients 

2 cup peas

5 tbsp gram flour (besan)

1 tsp cumin seeds/ jeera

1/2 tsp salt

1 cup vegetable oil

 

For The Main Dish3 medium grated red onion2 cup heavy cream PreparationsTo begin with, wash the peas in running water and transfer them in a mixer jar, blend them into a coarse paste. Once done, transfer the peas mixture into a dough kneading plate and add gram flour in it followed by salt. Mix well and knead the mixture into a smooth dough. Part the dough into small portions and prepare small balls out of it. Keep them aside, covered with a damp kitchen towel. Now, put a deep-bottomed pan on medium flame and heat vegetable oil in it. Once done, add the prepared balls in the oil and deep-fry them until they are lightly crisp and are firm from outside. When the balls are fried, put them out using a strainer and drain the excess oil on an absorbent paper.Then, put a kadai on medium flame and heat 2 tablespoons of oil in it. Add in the cumin seeds and saute until they are fragrant. Now, add grated onions in the kadai along with salt. Cook until the onions begin to caramelise. This might take 5 to 8 minutes.Pour 1/2 cup water in the onion mixture followed by adding heavy cream. Stir and mix well to cook the creamy gravy for the koftas. Cook until you get the desired consistency.At last, add in the prepared kofta balls in the creamy gravy and gently stir to coat the kofta balls well with the gravy. Cook for about 2 minutes and garnish with coriander leaves. Serve hot with laccha paratha or roomali roti!      

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Paneer Kofta

  

Ingredients 

500 gm paneer

1/4 cup crushed almonds

1/2 tsp turmeric pdr

4 red chillies

1 tsp salt

2 tsp coriander pdr

200 ml refined oil

1 tsp red chilli powder

2 tbsp fresh cream

150 gm yoghurt (curd)

1/2 cup tomato puree

1 tsp garlic paste

2 black cardamom

1 tsp ginger paste

1 tbsp corn flour

2 medium onion

2 1/2 cup water

2 tbsp coriander leaves

 

 

Preparations

Put a kadhai on medium flame and heat oil in it. While the oil is heating, grate paneer in a large bowl. Next, add salt, corn flour along with red chilli powder in the same bowl. Mix well and prepare the kofta balls with crushed almonds.

 

When the oil is hot enough, add these paneer balls carefully in the kadhai and fry them till a golden brown colour is obtained. Repeat the procedure to make more balls. Now remove the oil from kadhai and leave just about 1 1/2 tbsp of oil in it. In the same oil, add dry red chillies and black cardamoms to the kadhai.  

 

Saute them for a few seconds and then add turmeric powder, salt, red chilli powder, ginger-garlic paste along with cup of water. Simmer for a few minutes and add the beaten curd and tomato puree. Cook till done. Then add about 1-2 cups of water and let the masala cook for a few minutes till the gravy is thick.

 

When the gravy is almost cooked, add the fried paneer koftas in. Cook for about a minute and garnish with fresh cream and coriander leaves. Enjoy with butter naan or roomali roti and rice.  

 

 

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