cornmeal-brownies

Cornmeal Brownies

cornmeal-brownies

Cornmeal brownies are glutenfree, chocolatey dessert fit to be relished with your loved ones. Cornmeal has multiple names like maize flour, in kannada is called as makke jolada hittu and in hindi as makke ka atta. Maize flour or cornmeal is yellowish flour or meal ground from dried maize or corn. It is commonly confused with corn flour or starch which is purely white fine powder of starch only extracted from corn. Maize flour serves as a source of essential nutrients and fibers. It is a good source of antioxidants and carotenoids promoting eye health. Well coming to this recipe I was truly inspired by conscious-cooking chickpea brownie recipe. From longtime wanted to try my version and this weekend was a brownie ice cream party at home. This is free of all raising agents, eggless, glutenfree, healthy brownie recipe.

cornmeal-brownies

We all enjoyed these gooey, fudgy, chocolatey brownies with a scoop of ice cream. Here coconut sugar and nutmeg powder adds flavor to brownies. This can be made vegan too by simply replacing butter with coconut butter. If you want to read my other brownie recipes here are the links barley brownies, avocado brownies, millet brownies. This is a pretty simple recipe with a prior preparation of flax egg or gel makes it simpler. Here is the recipe

Course: Bakes

Cuisine: International

Preparation time: 45 mins

Cooking time: 35 mins

Serves: 5 nos

Ingredients:

Cornmeal or maize flour- ¾ cup

Coco powder-1 tbsp

Dark chocolate pieces- ½ cup

Butter Unsalted- ¼ cup

Flax gel or egg – flax meal or powder 1 tbsp + water 3 tbsp

Coconut sugar-2 tbsp

Brown sugar powdered- ¼ cup

Dark chocolate chips -1 tbsp

Nutmeg powder-1 tsp

Method:

  1. Preparation of flax gel/egg – In a small bowl, mix flax meal or powder with water and keep aside for 45 minutes or until gel like structure is formed.
  2. Prepare a baking tin by applying oil and lining with parchment paper (I have used 6 inch baking tin)
  3. Preheat the oven at 180℃ for 10 minutes.
  4. Mix together cornmeal, coco powder, nutmeg powder in a bowl.
  5. Melt butter and dark chocolate on a double boiler. Remove from double boiler and add powdered sugar, coconut sugar. Mix vigorously.
  6. Now add flax gel and mix thoroughly. Slimy wet ingredient mixture is formed.
  7. Add this to dry ingredients and mix gently to get homogeneous mixture.
  8. Pour this thick mixture into the baking tin.
  9. Bake in preheated oven at 170℃ for 20 to 25 minutes. Do a toothpick test if the it comes out with few crumbs, then the brownies are done. Switch off and keep them in oven for 2-3 minutes and remove from oven. Cool completely and then slice them.
  10. Gooey fudgy chocolaty cornmeal brownies are ready to be served.

 

cornmeal-brownies

cornmeal-brownies

cornmeal-brownies

Notes:

Do not bake for long time as the brownies tend to dry up.

The temperature and time of baking differs from each oven to oven. So please adjust accordingly.

Adding coco powder and choc chips is completely optional and any form of nuts like walnuts, almond can be added on top of these brownies.

Coconut sugar and nutmeg powder can be replaced with any flavors of choice.

Line the baking tray with parchment paper as they tend to stick to the bottom.

Do not over mix the batter, just mix to combine lump free batter.

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Green-peas-turmeric-curry

Green Peas Turmeric Curry or Matar Kachhi Haldi Sabzi

Green-peas-turmeric-curry

Matar Kachhi Haldi Sabzi or Green Peas Turmeric Curry is a winter speciality from Rajasthan. The memory of matar kachhi haldi sabzi recipe goes back to my last year’s visit to Rajasthan, they have an amazing colorful culture and cuisine. I learn’t this recipe from a cook of the hotel we stayed in Jodhpur, who used to serve us with authentic Rajasthani dishes. This dish is winter delicacy; turmeric rhizomes with many health benefits like anti-inflammatory, antiseptic properties are harvested during winter and used in many tasty dishes. Green peas is another such veggies mainly seen during winters. This curry has a strong flavor of turmeric and not much frill’s in masala. It’s pretty simple recipe which goes well with any Indian flat bread.

If you are interested in using fresh turmeric in other dishes, I have few recipes like turmeric saffron milk, carrot turmeric soup.

Course: Side Dish

Cuisine: Rajasthani

Preparation time: 5 mins

Cooking time: 15 mins

Serves: 4 nos

Ingredients:

Turmeric root or rhizome grated -2 tbsp

Green peas (fresh) – 1 ¼ cup

Fennel seeds (crushed) – 1tsp

Coriander seeds (crushed) -2 tsp

Red chili powder- ½ tbsp or as per taste

Ginger paste- 1 tsp

Thick curd- ½ cup

Tomato coarsely ground – ½ cup

Salt as per taste

Jaggery – 1 tsp (optional)

Mustard seeds – 1 tsp

Ghee – 2 tbsp

Method:

  1. Heat a pan, add ghee, add mustard seeds and sauté well.
  2. Add grated turmeric root and sauté well until it changes colour.
  3. Add coarsely ground tomato puree and ginger paste. Sauté well until it changes colour.
  4. Now add the crushed fennel seeds and coriander seeds, red chili powder and sauté well.
  5. Lower the flame and add thick curd, salt and jaggery. Cook on medium flame with stirring until everything just comes together.
  6. Now add the peas and cook, mash little peas using the back of the ladle. Cook until everything comes together and thickens.
  7. Rajasthani style kachhi haldi aur matar ki sabzi or turmeric peas curry is ready to be served.

Green peas turmeric curry

Green peas turmeric curry

Green-peas-turmeric-curry

My Notes:

Fry the turmeric root in oil well to avoid bitter after taste and also helps in maximum absorption.

The thickness of curry can be adjusted either with water or curd.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter. If you happen to try any of my recipes do tag me with your photos and feedback.

turmeric-saffron-milk

Turmeric Saffron Milk

turmeric-saffron-milk

Turmeric saffron milk is a winter drink soothing the body and perfect anti-inflammatory booster to keep away from winter odds. Turmeric rhizome or roots an ayurvedic ingredient which has many culinary uses. The deskinned rhizomes can be used directly in gravies, soups, drinks. Saffron or kesar is also rich in some vital vitamins which are essential for optimum health. It is reported to have a beneficial effect on memory loss, stomach ailments, stimulant tonic and relieves cold and infections and a very good replacement for synthetic food additives.

Turmeric-saffron-milk-ingredients

This is a healthy recipe of using both turmeric and saffron the wonder ingredients to keep the body warm and resistant to infections. Turmeric saffron milk can be served in the mornings or just before going to bed. Do check the other recipe using turmeric rhizome that is carrot turmeric soup. Here is the recipe

Course: Drink

Cuisine: Indian

Preparation time: 5 mins

Cooking time: 8-10 mins

Serves: 2 nos

Ingredients:

Turmeric rhizome grated (deskinned)- 1 tsp heaped

Saffron or kesar strands -12-15 nos.

Ginger grated – ½ tsp

Black pepper powder – 2 tsp

Milk- 2 cups (≈ 400 ml)

Water – ½ cup

Honey as per taste

Method:

  1. Heat a sauce pan, add water, grated turmeric, grated ginger, black pepper powder and cook for 2 minutes.
  2. Next add saffron strands, milk and boil for 3-4 minutes (until the entire milk turns yellow).
  3. Switch off the flame, now add honey and vigorously mix everything. Strain the milk and serve hot healthy turmeric saffron milk.

turmeric-saffron-milk

My Notes:

Do not add more turmeric than required, this might turn bitter.

I don’t prefer heating honey, so added to hot milk and mixed it.

This drink can be made richer by adding almond powder.

Black pepper powder can be adjusted as per taste.