Choco Fudge Brownies

Self cooking photograph

all purpose flour	50g
baking powder	1 tsp
soft brown sugar	225g
coco powder	3 tbsp
ground walnuts	25g
butter	100g (softened)
egg	2, lightly beaten
lemon juice	1 tsp
orange rind	1, grated
For Icing
plain chocolate	100g
butter	25g
walnuts	50g (chopped)
Method:
Preheat oven on 160 degrees C.
Sieve the floor, baking powder and coco powder into a bowl.
Add the ground walnuts, sugar and orange rind together; mix well.
Beat the butter and eggs into the dry ingredients until smooth.
Spread evenly into a lined and greased shallow tin.
Bake for 50 to 55 minutes or until a thin skewer inserted in the center comes out dry.
Allow to cool in the tin.
Icing:
Melt the chocolate with the butter.
Then stir in the chopped walnuts.
Spread evenly over the brownies.
Finally cut into small squares when half set.
Serves 4 to 6.

Walnut Coffee Roll - Eid Special

Self cooking photograph

eggs	4, separated
caster sugar	4 oz
all purpose flour	4 oz
baking powder	1/2 tsp
vanilla essence	1/2 tsp
dark chocolate	30g, melted
extra sugar	2 tbsp
walnuts	1/3 cup
Coffee Cream:
dry instant coffee	2 tsp
cream	300 ml
ground sugar	4 tbsp
water	1 or 2 tsp
Method:
Grease a swiss roll pan.
Separate egg whites and yolks; whip egg whites until thick and fluffy.
Add sugar and yolks; beat again.
Fold in sifted flour mixed with the baking powder, chopped walnuts and chocolate.
Pour into prepared pan and bake at 200 C for about 12 minutes.
Turn immediately on to the paper sprinkled with extra sugar.
Trim the crisp edges of cake, roll up with the paper from the long side, stand for 2 minutes and unroll.
Let it cool.
Coffee Cream:
Dissolve coffee in water.
Combine with sugar and cream until peaks form.
Spread half of the coffee cream on the cake, roll up.
Cover and decorate with the remaining cream.
Serve chilled.
Serves 6 to 8.

Capsicum Kayras - Ramadan Special

Self cooking photograph

capsicum	4-5 medium, cubes
potatoes	2, medium, cubes
split bengal gram	2tbsp
grated coconut	1/4 cup
peanuts	2tbsp
coriander seeds	1tbsp
sesame seeds	2tbsp
cumin seeds	1tsp
fenugreek seeds	1/4tsp
dried red chillies	4
mustard seeds	1/2tsp
turmeric powder	1/4tsp
salt	to taste
sugar	1/2tbsp
tamarind paste	2tbsp
oil	2-3tbsp
Method:
Dry roast coconut, sesame seeds and cumin seeds until they change colour.
Seperately heat 1/2tbsp oil in a frying pan and fry lentil, coriander seeds, fenugreek seeds and red chillies.
Grind lentil mixture with coconut mixture, tamarind paste by adding 3/4 cup of water.
Add remaining oil, add mustard seeds and peanuts; saute for 4 minutes.
Add potatoes, turmeric powder, salt and sugar.
Cover and cook on low heat for 5 minutes.
Add capsicum and again cover and cook for another 5 minutes.
Add grinded paste, 1-1/2 half cup of water; mix well.
Cover and cook on low heat for 10 minutes or untill vegetables are cooked.
Increase the heat and keep on stirring on high flame until oil seperates the gravy.
Serve hot with chapati, naan or any bread.
Serves 4 to 6.

Almond Blancmange

Self cooking photograph

blanched almonds	1/2 cup, chopped
egg yolks	4
caster sugar	1/2 cup
milk	1-1/2 cup
gelatin powder	3tsp-heaped
whipped cream	1 cup
toasted almonds to decorate
Method:
In a bowl, beat egg yolks and sugar until thick and mousse like.
In a saucepan, add milk and bring it to boiling point.
Now add milk into egg mixture and beat well.
In another small bowl, add 1/2 cup of water and gelatin powder; stir well.
Put this small bowl in a large saucepan of hot water.
Keep stirring gelatin until dissolved and then stir into the milk mixture.
Cook for few minutes; stir continuously.
Give few boils on high flame till thick.
In a separate bowl, whip cream lightly.
When milk mixture is on the point of setting; stir in chopped almonds.
Now fold this mixture in lightly whipped cream.
Decorate with toasted almonds if you like.
Keep it in the fridge until cold.
Serve cold.
Serves 6.

Cinnamon & Dates Roll

Self cooking photograph

all purpose flour	2 cups
sugar	2tbsp
butter	3tbsp, melted
milk	1 cup, warm
dried yeast	1tsp
egg	1, beaten
salt	pinch
Filling:
cinnamon powder	2-3 tsp
dates (without seeds)	1 cup
sugar	1/4 cup
water	1/3 cup
Icing Glaze:
icing sugar	1 cup
milk	1 tbsp
few nuts
butter	1tbsp - for brushing
Method:
Combine flour, sugar, butter, yeast, egg and salt.
With hands make crumbs first and then knead lightly with warm milk.
Leave it in a warm place for about 2 hours to rise.
(usually I keep in the microwave)
On another pan, cook all the ingredients for filling till the water dries up.
(make a paste)
Make a rectangle from the dough and brush it with melted butter.
Spread the filling and roll like a swiss roll, seal edge.
Bring roll ends together to form a ring, seal ends and put on a greased tray.
With a knife make 1 inch slashes and separate by turning each piece sideways.
Brush with butter.
Bake in preheated oven for 30 minutes on 180 C.
Icing:
Sieve icing sugar twice and beat in a little milk at a time.
Pour over the ring and decorate with nuts.
(walnuts are recommended but sometimes I use peanuts)
It will make about 10 rings and serve hot.