A Chocolate Brownie (commonly referred to as simply brownie, is a square baked chocolate dessert. Brownies come in a variety of forms and may either be fudgy or cakey depending on their density. They may include nuts, frosting, cream cheese, chocolate chips or other ingredients.
Generally a brownie is made of wheat flour. But here I am presenting a brownie made from whole wheat flour which is always a better option. Also, to increase it’s nutritional value, I have added some dates and walnuts.
Who doesn’t like brownies? Well, a lot of people surely do. So, why not indulge in something healthy to satisfy your sweet tooth? Well, here goes the recipe for Date and Walnut Whole Wheat Brownie!
- 1 1/2 cup Whole Wheat Flour
- 2 cups Caster Sugar
- 1 tbs Cooking Soda
- 3 tbs Cocoa Powder
- 1 tbs Coffee Powder
- 1/4 cup Walnuts
- 10 Dates
- 1 tsp Vanilla Essence
- 3/4 cup Cooking Oil
- 1 cup Milk
- 1 tsp Citric Acid
- 1 pinch Salt
- To make the Date and Walnut Whole Wheat Brownie, first heat the milk till lukewarm. Switch off the flame and add to it the citric acid. Stir till the milk curdles. Keep aside till further use.
- Grease a 8″ x 8″ baking tin with butter and dust with some flour. Tap and discard the extra flour.
- Chop the walnuts and dates to desired sizes. Reserve half the chopped walnuts for decorating on top.
- Transfer all the mentioned ingredients to a mixing bowl including the curdled milk.
- Mix all together and transfer to the greased baking tin. Tap a little to remove excess bubbles.
- Dust the reserved walnuts with little flour and spread over the cake mixture in the baking tin.
- Bake in a preheated oven at 180° C for about 35 to 40 minutes. To check whether the cake is completely baked, insert a knife in the cake, and if it comes out clean then the cake is perfectly baked.
- Remove from the oven and keep aside for about 10 to 15 minutes. Loosen the sides of the cake using a knife and upturn on a cooling rack.
- When cooled transfer to a flat surface and cut the brownie into squares of 2″ each.
- Serve warm the Date and Walnut Whole Wheat Brownie, topped with a scoop of Vanilla ice cream and a drizzle of some chocolate sauce.
This is a healthy whole wheat cake with dry fruits, and can even be used to make a SIZZLING BROWNIE!
Taandlaache thalipeeth is a speciality of the NKGSB cuisine of Karwar. It is a crisp savoury pancake made using rice semolina which is prepared at home itself and is had for breakfast. In other regions like Maharashtra, thalipeeth is made using a particular mix of flours called as bhaajani.
Here I have used rice flour and added some Jowar flour to it to increase it’s nutritional value and softness! Taandlache thaalipeeth is a very simple and easy dish to prepare. A very healthy breakfast dish and a good and filling option for tiffins too.
- 2 cups Rice flour
- 1 cup Jowar flour
- 4-5 medium Onions
- 8 Green chillies
- Salt to taste
- Oil for roasting
- Homemade butter
- To make the taandlaache thaalipeeth, finely chop the onions and the green chillies and keep aside.
- Transfer all the mentioned ingredients except oil and butter and knead into a soft spreadable dough using sufficient water.
- Heat a cast iron skillet and spread some oil over it.
- On a greased plastic sheet or a tightly squeezed wet cloth, spread a portion of the dough into a disc, using wettened fingers. Make a small hole in the centre.
- Wet your palms and transfer the disc on the hot griddle. Spread some water on the top surface of the thalipeeth for better cooking. Drizzle some oil through the centre hole and around the thaalipeeth. Cover with a lid and roast on high flame.
- Open the lid after about a minute or two and when the thalipeeth is roasted on the underside, flip over and roast on the other side too giving a little pressure on the edges. Use oil as required.
- Transfer to a plate after well roasted, crisp and a bit charred on both sides.
- Serve hot with a good smear of some homemade butter to give that delicious flavour to the thalipeeth.
Soft Thaalipeeth Dough :
Kaale Vaataanyachi Usal is a coconut based Malvani curry vegetable from the state of Maharashtra. Kaale vaataane i.e. black peas are highly nutritious for one and all. The Malvani masala used here, imparts a delicious taste to this gravy. Kaale vaataanyachi usal and ghaavan is a very famous combination in Maharashtra.
The recipe of this vegetable might seem similar to the other coconut gravies I’ve already posted. But each one differs in taste. The cereals used, impart their own unique flavor to the vegetable.
Kaale vaataanyachi usal, made by mom during my childhood, has always been one of my favourite curry vegetable. The same tastes delicious even without the roasted masala paste.
For the curry :
- 2 cups Soaked Kaale Vataane (soaked overnight)
- 1/4 tsp Oil
- 1 Onion
- 1 Tomato
- 3 Garlic cloves
- 1/4 inch Ginger
- 1 tsp Tamarind pulp
- 1/2 tsp Turmeric powder
- 1/2 tsp Red Chilli powder
- 1 tsp Malvani Mutton Masala
- 1/2 tsp Garam Masala
- 1/4 cup Corriander leaves
- Salt to taste
For roasting the masala :
- 1 tbs Oil
- 1 small Onion
- 1/2 cup Fresh Grated Coconut
For the tempering :
- 2 tbs Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida
- 1 sprig Curry leaves
Cup used – 200 ml
- To make Kaale Vaataanyachi Usal, soak the dry black peas overnight in sufficient water. Next morning, drain and transfer to a pressure pan. Add sufficient water, 1/4 tsp oil and cook upto 8 whistles on high heat and then on low heat for about 8-10 minutes. This will give soft, fully cooked black peas.
- Finely chop the onions and tomatoes for the curry and thinly slice the onion to be roasted.
- Grind the ginger and garlic to a fine paste.
- In the meantime, heat oil in a kadhai, and add the sliced onions to it and saute till translucent.
- Add the coconut and roast till a little browned.
- Cool and grind it to a smooth paste using sufficient water.
- In a heavy bottomed pan, heat the oil and add to it the mustard seeds. As soon as they splutter add the asafoetida and the curry leaves. Now add the finely chopped onions. Saute till transparent.
- Add the ginger garlic paste and mix well. Cook for a while. Add the turmeric powder and saute. Now add the chopped tomatoes, and cook covered stirring occasionally till they turn soft and mushy.
- Add the Malvani mutton masala, red chilli powder and the garam masala and mix well.
- When the entire mixture is cooked fully, add the cooked Kaale vaataane, tamarind pulp and salt to taste. Add water to make a thick curry.
- Bring to a boil and then reduce the heat. Simmer on low flame for about five minutes.
- Switch off the heat and garnish with chopped fresh coriander leaves.
- Serve hot with Ghaavan or Bhaakari and some NKGSB Style Lasun Chutney green chillies and sliced onion salad by the side. Tastes just as good with chapatis or hot steamed rice accompanied by Kokum Kadhi by the side.
Here, if you want to avoid tomatoes completely then the quantity of the tamarind pulp can be increased a bit and vice versa. Again the spiciness can be adjusted by increasing the quantity of red chilli powder.
Ghaavan is a soft Indian rice flour pancake made and relished in the Malvan area of the state of Maharashtra.
With a vast coastline and abundance of coconuts in this area, a large number of gravies prepared are coconut based and are made using the famous Malvani masala. The ghavaan goes very well with such coconut based vegetarian or non vegetarian dishes. It is also combined with chutneys for a scrumptious breakfast!
Ghaavan is a simple rice flour pancake made from either dry ghaavan flour or batter made from soaked and ground rice. Dry ghaavan flour is readily available nowadays or can be made by washing raw rice and drying it in shade on a piece of cloth and then grinding it into a fine but a little bit coarse flour. Other option is to soak rice overnight and to grind it to a fine paste using water as required.
- 1 cup Ghaavan flour
- 1/4 tsp salt
- 1 1/4 cup water
- Soak the dry ghaavan flour in water and add the salt. Mix well so that there are no lumps. Add more water if required so that the batter is not too thin nor too thick. Keep aside for about an hour or so.
- Heat a thick cast iron skillet and spread a little oil over it.
- Stir the batter well and pour required batter on the hot griddle like a pancake. Cook covered using little oil on low flame till one side is done. Now flip over and cook the other side too.
- Serve hot with some Kaale Vaataanyachi Usal or with NKGSB Style Lasun Chutney or any other spicy gravy.
Prepared Ghaavan batter :
Sweet potato as well as sweet corn are both highly nutritious vegetables and taste delicious when combined to make a chaat. Chaats are one of the most famous street food in India, then be it made from savoury food items or fruits and are a hot a favourite amongst the general public.
I have combined two most nutritious vegetables like sweet potato and sweet corn with some more ingredients to make a chaat and thus have succeeded in persuading my kids to eat it. And now it’s a huge success with them! It is a wonderful option for tiffins or breakfast or as a substitute for a light evening snack or dinner.
For Chaat :
- 1 1/2 cup Sweet corn
- 2 Medium Sweet potatoes
- 2 Onions
- 2 Tomatoes
- 1 Green Chilly
- 1/2 cup Fresh Corriander leaves
- 2 tbs Spicy Chanaa daal (optional)
- 1 tsp Chaat masala
- 1/2 tsp Black salt
- Salt to taste
For Garnishing :
- 1 Khakraa (or Crispy puris for crunch)
- Sev or farsaan
- 2 tbs Roasted puffed barley (optional)
- To make the nutritious sweet potato and corn chaat, first boil the sweet potatoes and sweet corn separately and cool. Peel the sweet potatoes and cut into medium cubes.
- Finely chop the onions, tomatoes green chilli and the corriander leaves.
- Add all mentioned ingredients for chaat in a mixing bowl and mix well. Check seasoning and add if more is required.
- Serve for breakfast, garnished with Sev, roasted puffed barley and some crushed khakraa.
Sweet potato is in fact better than the regular potato in terms of nutrition. Sometimes kids or many adults too simply refuse to eat sweet potatoes. The sweet potatoes impart a subtle sweetness to the chaat. This chaat is nutritious as well as delicious and appeals to one and all whether young or old! To make it more delicious just add the Sweet and sour dates chutney and some Spicy chilli garlic chutney to the chaat. One can improve even by adding finely chopped cucumbers or apples or some pomegranate for that extra freshness or even grated carrots or beetroots! The options are endless and one can always add more ingredients as per preference, keeping the health quotient as the main focus!
Health bhi aur taste bhi!!
Spicy chilli garlic chutney, also called as Tikhat Lasun Chutney or Lasan ni Chutney too, just like the sweet and sour dates chutney, is a much needed dip for chaats or to be served with dhoklas. The spiciness depends on the type of red chillies used and can be adjusted as per preference.
I stock up on this chutney in the refrigerator as it has a good shelf life and comes handy with certain dishes. It gives a much needed spice and flavour to the chaats or the plain khaataa dhokla. Can be used in the preparation of many other of chilli garlic flavour or can be even had as an accompaniment with some plain vegetable and daal rice too.
Here goes the recipe for Spicy Chilli Garlic Chutney.
- 20 Dry Red Bedgi Chillies
- 10 Garlic cloves
- 1/2 tsp Cumin seeds
- Salt to taste
- To make the spicy chilli garlic chutney, soak the dry red Bedgi chillies in hot water for about an hour.
- Drain and grind together with the garlic, cumin seeds and salt to a fine paste using sufficient water.
- Store in airtight jar in the refrigerator till further use.
Sweet and Sour Dates Chutney, also called as Khajoor Imli ki Chutney is a very delicious and healthy dip. A must in chaats or with Samosas or Vada paav, this is almost an iconic dip.
Due to the dates, tamarind and jaggery used, it is high on the health quotient! It imparts the much needed tang and sweetness to any dish. Indian street food or chaats or parathas, the list is endless, are all incomplete without this Dates and Jaggery Chutney. Though I seriously doubt how much dates or jaggery is used by the roadside hawkers selling those chaats! But homemakers do use these healthy ingredients!
Nowadays I have just started making this chutney on a large scale and storing it in the refrigerator in jars. It can stay upto many months in a refrigerator and comes handy whenever you want to make any chaat. Here goes the recipe for this Delicious Dates Chutney!
- 10 Dates
- 1/2 cup Tamarind
- 1 1/2 cup Jaggery
- 1 tsp Roasted Cumin powder
- 1/2 tsp Red chilli powder
- 1/2 tsp Salt
- 1/2 cup Water
- To make the Sweet and Sour Dates Chutney, first soak the dates and tamarind separately in hot water for about an hour.
- Deseed the dates and grind to a smooth puree without using additional water.
- Deseed the tamarind too and grind to a smooth puree.
- Heat a heavy bottomed pan, and add the water to it. Add both the purees and the jaggery to it and mix well.
- Cook on high flame stirring occasionally till the jaggery dissolves.
- Check for tanginess and sweetness. More or less jaggery and tamarind should be used as per preference. Adjust as per one’s taste.
- Add the spice powders and salt. Mix and switch off the heat.
- Cool and store in airtight container in the refrigerator till further use.