BIHARI BOTI KABAB

(18.9.2017)

INTRO:

Kabab is one of the most sought-after food from South Asia. It has many variations and a great history. The Kabab has traveled far and wide through times and regions, evolving to suit the taste of the indigenous population and cities it passed through.

It is believed that the Turkish and Persian soldiers enjoyed grilling fresh meat on the fire, by hanging or wrapping the meat around their swords. The meat chunks were cooked in animal fat and once ready, consumed immediately.  The Kabab is also mentioned in the Turkish language script of Qissa-e-Yousuf published in 1377.

Kabab has gone through many changes in its shape and taste in tune with the region where it has been prepared.  Undoubtedly, today, it is the most recognized eastern food in the western part of the world.

Kababs have always been a rustic favorite; and while they were said to be a prominent part of the Moghul menu, the variation of the modern-day Bihari Kabab is a purely Bihari and Bengali take on the meat.

And though the Bihari kabab is made with meat chunks like in ancient times, it is nothing like the kababs that the Turks must have eaten. Instead, it has upgraded to a delicious, melt-in-the-mouth texture, infused with spices, yogurt, and tenderizing papaya. The unique tenderness of meat comes by tenderizing agents and resting it for hours so that the spices seep in the meat and it becomes as tender as melting in the mouth.

Bihari Boti Kababs are made with thinly sliced pieces of meat (Beef, mutton, or chicken) rolled over the skewer in a way that it makes layers of thin slices of meat. Personally, I prefer Beef due to its exotic flavor and richness of coal smoke. These days people are preferring Chicken due to its tenderness and less time consumption in preparation. The meat is tenderized with Raw Papaya paste along with crushed and fried Onion and some yogurt and placed in the refrigerator overnight if using beef, 8 hours for mutton, and 4-5 hours for Chicken to get the best result. Raw papaya is the best tenderizing agent but Katchri powder and other meat tenderizing powders can also be used. If flattened skewers are available to you, it will be the best option for BBQ but any type can do. As I used Chicken for this recipe, so I made use of wooden skewers, soaked them in water for 1-2 hours, and have them fried on a girl pan. the best option is grilling on coals. Before attaching the meat to skewers, the meat must be given Dhooni (Coal Smoke) to enjoy BBQ flavor.

The subcontinent hosts more than a dozen popular kabab recipes; Shami, Reshmi, Damm, Boti, Seekh, Chapli, Galavati, and Tandoori, amongst many. However, the uniqueness of the Bihari kabab is in its texture, marination, and spice content.

The people of the subcontinent boast a diet rich in spice content, and traditional cuisines across Pakistan and India include a wide range of kababs infused with garam masala, coriander seeds, cumin seeds, yogurt, black pepper, lemon juice, eggs, cornstarch, atta, coriander leaves, tomatoes, and onions, unlike their middle eastern counterparts, which tend to be much milder.

Though cuisine from Bihar is traditionally vegetarian, the Bihari kabab is a meat delight that has an infusion of mustard oil, largely used in India, and specifically Bengal and Bihar, and a liberal amount of masala.

The use of Kabab Chini, Poppy Seeds, Nutmeg, Mace, and Papaya as meat tenderizers make it remarkably tender.

it is time now to prepare this exquisite BBQ dish at home with homemade spice mixes and make it exactly like what is on offer at renowned eateries dealing with Kababs. Let us start with the name of ALLAH.

EQUATION:

Marination of meat:                   24 hours for Beef, 8 to 10 hours for Chicken

Preparation of Spices:              10 Minutes

Frying or baking:                       20-25 Minutes

Expenses:                                 5 to 6 Hundred rupees, may vary a bit according to the price                                                      of Meat ( 4 US dollars)

Yield:                                         Enough for 4 persons

WHAT WE NEED:

1. 1 Kg Gosht (Beef) preferably Undercut portion (Tenderloin)
2. 3 Tablespoons Katcha Papita Paste (Raw Papaya)
3. 2 Tablespoons Adrak Lahsan Paste (Ginger Garlic)
4. 1 Tablespoon Lal Mirch Powder (Red Chillies)
5. 2 Tablespoons Khopra (Desiccated Coconut)
6. 2 Tablespoons Khashkash (Poppy Seeds)
7. 4-5 Bari Illaichi (Black Cardamoms)
8. 1 Tablespoon Kala Zeera (Black Cumin Seeds)
9. 1 Cup Fried Pyaz (Onion)
10. 1 Cup Dahi (Yogurt)
11. 2 Tablespoons Vinegar
12. 6 Tablespoons Mustard Oil
13. 2 pieces Dar Chini (Cinnamon)
14. 10-12 Kali Mirch (Black Pepper Corns)
15. 10-12 Kabab Chini (Long Pepper or Pepper Longum)
16. Salt to taste
17. Piece of Burning Coal for giving BBQ flavor to the meat
18. Skewers
19. Oil if frying
20. Julienne cut Ginger, Green Chillies, Lemon, Coriander leaves for Garnishing
21. Chutney & Raita of your choice
22. Chapati or Paratha

NOTE: You can also use my prepared Bihari Kabab Masala I have posted earlier and can be seen in this Blog. Make it and preserve it for using it anytime.

LET US START PREPARING:

• Undercut Beef or Chicken may be cut into thin layers (Pasanda Cut) the Beef must be of an undercut portion.
• Wash the meat layers and apply Raw Papaya thoroughly and let it rest in the fridge overnight.
• Grind and make a powder of all whole spices, also grind the fried onion
• Now apply the spice mix, onions, and Mustard Oil to the beef layers. 
• Put a Coal on fire and burn it till amber, put it on a piece of silver foil or a small metal bowl, and place that in the middle of the beef mix. Immediately sprinkle a teaspoon of oil over the coal, it will emit the BBQ smoke. Put a heavy lid over the bowl so that the smoke and aroma may not escape.
• Take out the coal and again place the bowl in the fridge for an hour.
• Put the beef on skewers by inserting each layer 2-3 times like waves so that the beef must not be hanging down.
• You can also use the thread on the beef layers to bind them on the skewers (Optional)
• Bake them till golden or fry them on a Grill Pan or simple Frying Pan.
• Bake at 200 C, for 20-25 minutes
• Place the cooked Boti Skewers on a platter, garnish with Julienne cut Ginger, Green Chillies, Lemon, and Coriander Leaves.
• Serve and enjoy with any Raita or Chutney of your choice
• Serve hot with Chapati or Paratha.

Am sure you are going to love these Bihari Boti Kababs and will make them at the earliest without any FEAR OF FAILURE. Instead of eating spurious and unhealthy food at the eateries, you can make it at home with everything hygienic and healthy. You only have to throw away two things from your life, first, the lethargy, and the next, fear of ifs and buts.

Thanks,

thine eternally,

NOVICE

Karachi, September the 25th, 2017

 

Manchurian Cholay Chaat

Origin of Manchurian Dish

The word "Manchurian" means native or inhabitant of Manchuria, but the dish is basically a creation of Chinese restaurants in India, and bears little resemblance to traditional Manchu cuisine or Chinese cuisine. It is said to have been invented in 1975 by Nelson Wang, a cook at the Cricket Club of India in Mumbai, when a customer asked him to create a new dish, different from what was available on the menu. Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green chilis, but next, instead of adding garam masala, he put in soy sauce, followed by cornstarch and the chicken itself. A popular vegetarian variant replaces chicken with cauliflower and is commonly known as Gobhi Manchurian. Other vegetarian variants include mushroom, baby corn, veggie ball Manchurian.

Manchurian is a class of Indian Chinese dishes made by roughly chopping and deep-frying the main ingredient like chicken, cauliflower, prawn, fish, mutton, or cheese and then sautéeing it in a sauce flavored with soy sauce. Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes and has become a staple of Indian Chinese cuisine.

There are two different variants of Manchurian, dry and gravy. Both variants are prepared by using common ingredients like corn flour, maida flour, spring onion, bell peppers, soy sauce, chili sauce, minced garlic, ground pepper, etc., and has a typical garnish of spring onion. Some recipes call for use of monosodium glutamate (MSG) to increase the taste profile, though there are those who avoid it due to health concerns. Its taste can vary from mildly spicy to hot and fiery based on the recipe and personal preference.

This dish became very popular and is used all over the world, majority of people take it as a Chinese dish, through the only Chinese link is its inventor. Choley or Chickpeas are a very common and household as well as street food item in Pakistan and India, mostly used as a snack, and there are a lot of variations in Chickpea dishes, in our county we find, Murgh Choley, Anda Scholey, Paya Choley, Kathiawari Choley, Choley Chaat, etc.

Manchurian Choley is not my invention as I did hear about its existence in Karachi but had no chance of getting or tasting it. Suddenly I got an urge to have something a bit uncommon for the evening and decided to prepare my own version of Manchurian Choley. This is how this dish got hold of my home as everybody loved it. I deliberately made it a bit spicier than what I heard about it, also increased a little more sugar with Soy Sauce, Chili Sauce, Tomato Ketchup, Crushed Red Chili, Chat Masala, crushed Black Pepper. I also added 1/2 teaspoon of Sesame Oil and it really gave this dish a great aroma. The main attraction apart from its great taste is its garnishing, after mixing vegetables and cornflour to thicken its sauce, I garnished it with Ketchup, Green Chili Sauce, Chat Papri, and Sev, it gave it a beautiful and appetizing appearance and attraction.

I always believe in trying different angles and different spices in what I cook or bake as I don't believe in following only the path which you've been given by someone or have read in culinary books, I always think in terms of the pioneers of world-famous dishes which definitely have got popularity due to their uniqueness! Of course, uniqueness comes only when you try something different and avoid following the tradition. A Society is nothing if t has no respect for its traditions and I also believe in it but at the same time, I allow myself a little liberty of making and trying slight changes in old ways and to see how it comes off. The result of 99 percent out of 100 has been astonishing for me as the changes have always been appreciated and adopted by others as well.

Hope my speech has little to do with what we are going to experiment with today. Let us start preparing our Manchurian Choley with the name of ALLAH.

EQUATION:

• Time for soaking the Chickpeas                 whole Night
• Time for boiling the Chickpeas                   One hour
• Time for making the Manchurian Sauce     15 minutes
• Time for Assembling                                   10 Minutes
• Yield:                                                           5-6 Servings
• Expenses:                                                   Rupees One hundred only

THINGS WE REQUIRE:

1.  2 Cups boiled chickpeas (I used Black)
2.  1 Cup boiled Potatoes, cut into cubes
3.  2-3 Green chilies
4.  1 Large Onion, cut into small cubes
5.  2 medium Tomatoes cut into small cubes
6.  2 medium Capsicums also cut into small cubes
7.  Salt to taste
8.  1 Tablespoon Chat Masala
9.  1 Teaspoon Red Chili flakes
10.  Prepared Manchurian Sauce 
11.  Chat Papri as required individually
12.  Sev for Garnishing
13.  Tomato Ketchup for Garnishing
14.  Green Chile Sauce for Garnishing
15.  1 Teaspoon Sesame Oil for sprinkling
16.  2 Tablespoons Cornflour with a cup of water or as required by the situation to thicken the sauce 

INGREDIENTS FOR MANCHURIAN SAUCE:

1.  1 Tablespoon Oil
2.  1 Tablespoon each of Ginger and Garlic Paste
3.  1/Cup Tomato Ketchup
4.  2 Tablespoons Chili Sauce
5.  2 Tablespoons Soy Sauce
6.  2 Tablespoons sugar
7.  Salt to taste
8.  1 Teaspoon Crushed Black Pepper
9.  2 Tablespoons Red Chili Flakes
10.  2 Tablespoons Chat Masala
11.  1 Tablespoon Khatai Masala (Raw Mango Powder)
12.  1/2 to One Cup Water or as required.

Method:

• Boil separately the Chickpeas and the potatoes.
• Cut the boiled potatoes into small cubes
• Cut the Onion, Capsicum, and Tomatoes into small cubes and set them aside.
• Crush the Chat papri into small pieces for garnishing, also set aside.

Manchurian Sauce:

• Heat Oil and fry Ginger Garlic Paste till golden
• Add all the spices given as ingredients one after the other and continue sauteing in between till all ingredients are thoroughly mixed together and taken the shape of a sauce.
• Add Water as per your requirement and cook till boils.
• Mix Water and Cornflour together in a small bowl
• Lower the heat and pour in the cornflour and water paste slowly in the sauce mixture, continue sauteing all the time.
• Shut off the flame when the desired thickness o the sauce is achieved.
• Put in the boiled Chickpeas and mix it together with the sauce, add in the vegetables, and mix.
• Take out in a serving dish and garnish with small broken Chat papri, then Tomato Ketchup and Green Chili Sauce and finally the Sev.
• Serve hot.

I am sure this Manchurian Choley Chat will be a permanent addition to your culinary list of dishes and a hit with the guests and friends. You can increase or decrease the quantity of different spices according to your taste as there is no restriction on changing anything, keep trying and keep experimenting without any FEAR OF FAILURE.

Thanks, 

thine eternally,

NOVICE

AALU QEEMA GHOTALA

Ghotala is a Hindi word that means SCAM in English. There are a lot of Scams all around us, involving Governments, Politicians as well as Business personnel. Chara Scam or Scandal had hit the headlines in India some time back. 

Ghotala is a famous and popular instant changeover dish of the sub-continent, one can make any Ghotala by mixing eggs in the already cooked dish. More popular among Ghotala dishes is Anda Ghotala which is made by mashing the eggs with onion, green chilies, Coriander leaves, Salt, Black pepper, etc.

This is a changeover or makeover you can make instantly when the sudden arrival of guests makes you think of cooking one more dish to serve them if there is only one dish to be served for the family. Similarly, if the food you have prepared is not welcomed by any member of your family so don't get panicked, just take out a few eggs from the refrigerator and change the already cooked food into something new.

My kids were making noise when they found out that there is no new dish for dinner except Aalu Qeema they have eaten at the Lunch. So I decided to change it into a Scam in the Kitchen by making its Ghotala.  Though Aalu Qeema Ghotala seems something never heard of before. Qeema Ghotala is more popular and famous but in my view, one can create a Scam anywhere and in any circumstances, instead of discarding the Potatoes (Aalu) from it, I decided to experiment with Aalu Qeema and viewers it turned out to be an addition in my list of experiments.

This dish is very simple and you can utilize any leftover food with the help of a few Eggs. 

Here is what is all about my instant Ghotala. Let us start cooking it with the name of ALLAH. 

EQUATION:

Cooking Time:                      10 Minutes at the most

Expenses:                             Rupees 50 only (About 30 US Cents)

WHAT WE NEED:

1.  A bowl of Leftover Aalu Qeema
2. 3-4 Eggs
3. Salt to taste
4. One teaspoon Black Pepper
5. 1 Tablespoon Oil
6. Lemon Juice according to taste
7. Chat Masalha for sprinkling (optional)
8. Charcoal for giving BBQ smoke

METHOD:

• Heat oil in a pan and put in leftover Aalu Qeema, saute for a few minutes till hot
• Add eggs in it and leave them for 2 minutes to be half cooked
• Add spices and start mixing all on high flame
• Put a piece of Coal on fire and burn it till full bright, put it in a small metal bowl or a cupcake mold made of foil and this mold may be placed over the prepared Ghotala, sprinkle oil over the coal, it will start emitting smoke.
• Put the lid over the cooking pan immediately to capture the smoke inside. It will engulf all the BBQ aroma over the Ghotala.
• Take it out in a serving bowl sprinkle lemon juice and Chat Masalha 
• Our Scam is ready to hit the taste buds of the family or friends.

How quick is our Scam, hope this instant makeover or changeover dish will cater to your needs and the children will get something new. No hassle at all, just don't throw away the leftover food, change it into a new one, and enjoy. 

Try it and you'll be looking forward to having some new experiments in the Kitchen. This is a simple playing with what you already have cooked and what you can do within the available items in the refrigerator or pantry to change the look and the taste of the dish you've already eaten many times. You'll never be disappointed and the World of Culinary Art will surely benefit from your experiments in the Kitchen. And Remember one thing, there will be no fear of failing in this time. The Culinary World is waiting for your effort. Forget what is FEAR OF FAILURE.

Thanks,

thine eternally,

NOVICE

 

Homemade Nihari Masala Powder

Introduction:

Nihari is a spicy-hot slow-cooked curry made with the meat of Cow, Buffalo, or Camel. It needs big chunks of meat to give the real taste, though these days Chicken Nihari is also making its appearance on Restaurant Menus as well as in home cooking because of its time consumption which is quite less than what we see for beef meat, it is also easy to deal with. This dish originated during the Mughal era and some attribute it to the famous Nawab Wajid Ali Shah of Awadh.

It is made of the thigh portion of the leg with the round bone included called BONG.  Constant use of the leg by the animal makes the muscle tough, dry, and sinewy. The bone is rich in marrow and a source of ample gelatin.

In the olden days, only mutton was used. Nowadays Buffalow meat is used in Pakistan (Karachi and Lahore). Goat and Buffalo are used in Delhi. In Hyderabad Dakhan, the tongue is also added.
It is believed by some that Nihari originated in Old Delhi (Jama Masjid and Daryaganj area) in the late eighteenth century during the last throws of the Mughal empire. The nobles ate Nihari early in the morning and then took a long nap before going to 'Zohar' (afternoon prayers). Later on, it became popular among the labor class as a regular breakfast item. Nihari is also used as a home remedy for colds, runny nose, and fever. Nihari is eaten with Khameeri Roti or Naan.

The dish has a stew-like consistency. The gravy has a very amount of gelatin and marrow. It is spicy hot with generous amounts of red chili peppers.

The meat including bones is browned in Ghee. The typical curry Masala is made by frying ground onions and spices. Lots of ground hot red chili peppers are added. The meat, Masala, and water are combined, brought to a boil. The pot is covered tight. The pot is placed on a very low heat and sealed with the use of needed wheat flour on the edges and left to cook overnight. After about eight hours, the meat has become very tender, the marrow has fallen out of the bones and dissolved in the broth, lots of gelatin has been extracted from bones. The bones look hollow as empty white rings. The broth is thickened with flour to give it gravy like consistency. Finally, Bhagar (Temper or Tarka) of onions caramelized in Ghee is added.
The dish is garnished with: Chopped fresh coriander, sliced green chili, wedges of limes, matchstick cut Ginger. Nowadays leg shanks are taken out and set aside for use after the Nihari is properly cooked and then the marrow of these shanks are added as an added item. Like boiled Maghaz (Brain of Goat or Buffalow and Cow) Addition of Maghaz and Nali (marrow) turns the simple Nihari into something out of the Kings table. (Shahi Dastarkan)

Despite All these elaborate arrangements including Asli Ghee ya Makhan ka Tarka (Tendering with Butter or Ghee), which gives it a heavenly Asli Ghee aroma, no Nihari is complete without proper spices. Every dish requires different spices and sometimes there are a lot of different spices to be used in such rich dishes as Nihari, Qorma, Shab Daig, etc. Our womenfolk are generally great cooks and they used these spices like professionals but despite all efforts, chances are that you missout a little spice while cooking and when you remember it, the time of using or mixing the same spice has gone.

Looking at these difficulties and making the cooking more easy and relaxed, there have been many Cooks and Concerns who have devised the Spice mix powder available over the counter everywhere. This has made the cumbersome job of collecting, cleaning, toasting, and finally grinding them into powder form. Different outlets are offering different packaging of Nihari Masala Powder, you can use any of them or your favorite brand. 

What I am offering here for your consumption is not unique, but it is a Special recipe for my visitors to the Blog. Try it and be hassle free, enjoy Nihari with my Special Nihari Masala. Comments will be appreciated, more so when criticized. Ok, let us prepare our Special Nihari Masala Powder with the name of ALLAH.

 

Equation:

• Sorting and measuring the spices        10 minutes
• Grinding                                                2-3 minutes
• Yield                                                      Enough for 3-4 Kgs of meat
• Expenses                                              Rupees One Hundred only          

Ingredients:

1.  4 Tablespoons Coriander Seeds
2.  2 Tablespoons fennel Seeds
3.  1 Teaspoon Black Pepper Corns
4. 15 Green Cardamoms
5. 02 Black Cardamoms
6. 20 Cloves
7. 10-12 Bay Leaves
8.  03 one inch pieces Cinnamon Sticks
9. 3-4 Star Anise
10. 01 Table Spoon Cumin Seeds
11. I/2 Teaspoon Mace
12. 1/2 Teaspoon Nutmeg
13. 04 Long pepper (Pipli)
14. 1-1/2 Tablespoons Buttons Chilies or as per your taste.
15.  01 Tablespoon Carom seeds
16. 01 Tablespoon Black Cumin Seeds
17. 01 Tablespoon Nigella Seeds
18. 1/2 Tablespoon Turmeric Powder
19. 01 Tablespoons Red Chili Powder
20. 02 Tablespoons Coriander Powder

Method:

• Grind all whole spice seeds in a Coffee Grinder and then Mix Red Chili Poder, Turmeric Powder, and Coriander Powder in it.
• Store in a sterilized Mason jar.
• While cooking Nihari, use 3-4 tablespoons or 60-70 grams of this spice mix for 1 to 1-1/2 kg Meat.
• You must also add salt which is not included in this spice mix.

Try this homemade spice mix while making Nihari and you'll feel the difference of taste and aroma, as well as the satisfaction of using pure and fresh ingredients. Go for it, without any FEAR OF FAILURE.

thanks,

thine eternally,

NOVICE

CHICKEN POTATO DIAMONDS

CHICKEN POTATO DIAMONDS 

EQUATION:

Cutting time                  10 Minutes

Cooking Time:               25 Minutes

Expenses:                     Rupees 100 only (Less than a US Dollar) 

Yield:                             Enough for 3 persons

This easy cook recipe is full of tanginess and spice with a beautiful look. Can be taken with boiled rice, chapati, or naan. I would also suggest a change in spices according to your taste.

Traditionally, every home faces the daily predicament of deciding what to cook today. Moms everywhere face this. In Pakistan, we mostly cook the chicken as only a meat dish and seldom try vegetables mixed with it. We have Qorma, Karahi, Achari, Bhuna, etc as our traditional food, though we enjoy Chinese Chicken Chilies and Vegetables but don't try it with local cuisine because the male counterpart in our society will not approve of that and the woman in the kitchen will face humiliated when asked sarcastically "How the hell did you add vegetables with chicken?"

This is true and this is what our women folk face daily resulting in no experimental cooking, no more trying new ideas of cooking.

I tried this very very simple dish and I, believe me, everybody at home loved it. Why? Because it was something which they've never thought of. It was novel. It is also time friendly, just cut small cubes or diamond cuts of the potato and add in the curry of chicken, add a few more spices of your choice, and bang! here is our simple chicken Potato curry. 

Let us start our dish with the name of ALLAH.

REQUIRED INGREDIENTS:

1. 125 Grams Chicken (with or without bones)
2. 125 Grams Potatoes (Boiled and cut in Diamond Shaped Cubes)
3. 1 Medium Onion
4. 2 Medium Tomatoes (Cut into Diamond shape)
5. 3 Green Chillies (Thinly Cut)
6. 1 Tablespoon Chat Masalha
7. 1 Teaspoon Mustard Paste
8. 1 Teaspoon Black Pepper
9. Salt to Taste
10. 3 Tablespoons Oil
11. 1 Tablespoon Ginger Garlic paste
12. Coriander Leaves for Garnishing

HOW TO PREPARE:

• Half boil Potatoes and cut them into the diamond shape
• Cut the chicken into a Diamond shape if using boneless chicken
• Do the same with Tomatoes
• Thinly slice the green chilies
• Marinate Chicken in Chat Masalha, Mustard Paste and, Salt. Leave it in the fridge for one hour
• Heat oil and saute onions till soft
• Add Ginger Garlic paste, fry for 2-3 minutes
• Add Tomato Diamonds and cook till soft
• Now add Black Pepper and a pinch of Salt (Salt may be adjusted at the end)
• Add Chicken and cook till soft
• Add some water (according to taste)
• Now add Potatoes, cook for 2-3 minutes and lower the heat 
• Sprinkle sliced green chilies
• Put the Lid on and let it simmer for 2-3 minutes
• Take it into a Dish and sprinkle thinly cut Coriander leaves 
• Serve with Chapati, Naan, or boiled Rice.

Am sure this easy cook recipe will change the concept of elaborate cooking and easy last-minute preparation of this dish will be added to your table.  It can also be made with leftover chicken and any other Vegetable planned to be thrown in the waste, Just try something, don't ever throw your leftover food, turn it into something new and enjoy your culinary expertise, Hahahaha.  Make it in minutes without any FEAR OF FAILURE.


Thanks,

thine eternally,


NOVICE

CHOCO BROWNIE CUPCAKES

CHOCO BROWNIE CUPCAKES

INTRO:

Chocolate Brownie Cupcakes are more favorite among children but adults also like them. Filled with crushed Walnuts or Peanuts give them a great taste and flavor. 

The Brownie's birthplace is the USA. It is classified as a bar cookie rather than a cake because traditionally it is eaten with fingers like a cookie or biscuit and not with a fork.  The first published recipe of Brownie goes to Ms fanny Farmer who in 1905 tried her chocolate cookie recipe into a bar cookie baked in a rectangular baking pan.

The difference between a Brownie and a cookie or a cake is that Baking Powder Or Baking Soda is not used in Brownies, thus it is neither a fully puffed-up cake nor a flat cookie.

Although later on Brownies were made with baking powder and soda as well, with the inclusion of chocolate and nuts, etc and I think that can be classified as Brownie Cake. 

Now, I must start preparing these cupcakes as my kids are anxious to see me start my work so that they can have a go at these delicacies immediately after the same is a little cooled to be taken in the mouth. 

Let us start with the name of ALLAH.

EQUATION:

• Preparing of Batter & filling of cups           25 minutes
• Baking                                                       20 Minutes
• Cooling                                                      15 Minutes
• Yield                                                          18 Cupcakes
• Expenses                                                  150 Rupees (About  One Us Dollar)

INGREDIENTS:

1. 1/4 cup Maida (All-Purpose Flour)
2. 2 Large Eggs 
3. 1/2 cup melted Chocolate 
4. 1/2 Cup Oil
5. 1/2 Cup Crushed Walnuts
6. 3/4 Cups Packed Brown Sugar
7. 1 Teaspoon Baking Powder
8. 1/2 Teaspoon Salt
9. 1/2 Cup Strong Black Coffee

METHOD:

• Arrange Paper Cupcake Molds in the Cupcake Pans
• Preheat Oven to 180 C, 350 F, or Gas Mark 4 for 20-25 minutes
• Melt chocolate in a double boiler or in a Microwave
• In a bowl mix melted Chocolate and Oil 
• In a separate bowl beat Brown Sugar and Eggs until combined and foamy
• Pour this mixture into the Chocolate Mixture and whisk to combine
• Add Maida (Flour) and fold it 
• Add Coffee and Salt
• Coat crushed Walnuts in Flour and add in the mixture
• Pour into the molds and sprinkle some crushed walnuts on top (Optional) I did this in half of the Cupcakes for a change
• Bake for 20-25 minutes or till become puffed up 
• Take out and cool them on the Cooling Rack for 15 minutes
• Enjoy and feel the crunch of Walnuts in your mouth

Try this recipe without any FEAR OF FAILURE and make your kids and their friends enjoy them with a lot of thanks for you.


thanks,


NOVICE