Mouth-watering Fudgy chocolate brownies
A cup of salted butter
3cups of dark chocolate
¾ cup of cocoa powder
½ cup of sugar
1 tablespoon of vanilla essence (you may or may not choose to add this ingredient)
1/3rd cup of flour
1 tablespoon espresso powder
Preheat your oven to 150 degrees C.
In a big boiler container, melt butter and chocolate until it becomes smooth.
Then Add vanilla essence and sprinkle in the cocoa powder and sugar, stir it well.
Remove the boiler from heat, and allow the batter to cool down for at least 15 minutes.
Add and Stir in the eggs, one at a time.
Gently and slowly add flour until halfway incorporated and stir it. Then add espresso powder.
Pour batter into a butter greased 8 inch square baking tin.
Bake it for 20 minutes at 180 degrees C in your oven.
When the timer goes off, open the oven and gently shake the tin carefully. If the brownie wobbles in the middle, then it’s not quite done. Bake for another 5 minutes until the top has a shiny crust and the sides of the brownie are just beginning to come out from the tin. Take it out from your oven after 5 minutes.
Let the brownies stay in the tin until it completely gets cool down. After it cools down, cut the fudgy chocolate brownies into squares, top it off with confectioner’s sugar and serve it to your loved ones and grab one for yourself too as its delicious.
Cheesy cheese baked pasta
2 cups of macaroni
2 Tbsp of flour
3 Tbsp of butter
3 cups of milk
1 cup of grated cheese
1/2 cup of corn
1/2 cup of peas
1/2 cup of broccoli
1bowl of Bread crumbs to sprinkle
Prepare the pasta cheese sauce by adding the butter, flour, milk and cheese together and stir is well.
Boil and Overcook the pasta. After that Add the cheese sauce to the pasta.
Then add the cooked vegetables, cheese, salt, and pepper all together.
Pour the mixture to the baking plate.
Bake for at least 20 minutes. You can bake it for extra 5min if required.
Serve the cheesy cheese baked pasta with the masala garlic bread.
200 gm of dried noodles
1 tsp of salt
2 Tbsp of oil
6 Tbsp of oil (90 g)
1 large sliced onion (3/4 cup of it )
1 Tbsp of finely chopped garlic
1 cup of cooked shredded chicken
1 tsp of salt or according to taste
1 tsp of soya sauce
2 Tbsp of chopped celery or 1/2 tsp of celery salt
1 Tbsp of vinegar
1 tsp of chilli sauce
In a large saucepan add about 5 cups of water, 1 tsp of salt and 1 tbsp of oil to a boil.
Note: Add the noodles and let them cook till it is pressed in between the thumbnail and the forefinger, the cut should be felt. If it gets over done, the nail will hardly feel the texture and if it is under done, you will need to apply some pressure and you’ll also see the inside will be whiter.
Drain the water and instantly put the noodles under running cold water, to stop further cooking, and continue till it cools down.
Rub the leftovers of the 1 tbsp of oil into the noodles and leave in a colander to drain further. This is best done ahead of time.
Heat the 6 tbsp of oil and stir-fry the onions and the garlic over high heat, till it becomes light brown.
Add the chicken & salt and spin around a few times.
Add the soya sauce, celery, vinegar and chilli sauce all together and mix it well.
In the end, add the noodles, mix well and serve hot and enjoy the appetizing chicken noodles.