No Bake Brownies/ Steamed Chocolate Brownie Recipe

Hello friends,

So can one achieve to make brownies if you have no oven? If you ask me this question, I will answer in the affirmative. 

Oh yes, this can be easily done. Not much heard of, but steamed brownies are possible. As I try to  bring you tasty yet easy recipes that can be achieved with less time spent in kitchen. This post will be dedicated to Steamed Eggless Brownies.

This recipe was developed by Mrs Meena Parikh. She achieved it by steaming a tray of brownies on a gas stove. And was kind enough to share the recipe with me.

It was so freshly prepared in front of my eyes so I could note the exact ingredients. It's a simple recipe so follow it correctly.

Extremely light and fluffy brownies unlike the dense counterpart that are baked with heavy chocolate. But I must add,  the brownies tasted fabulous. Note the ingredients and start stirring up a batch.

Ingredients

Hide and seek biscuit - 2 small packets
Parle G - Glucose biscuits - 8 pieces
1 and 1/2 cup milk
3 tbsp sugar
1 Eno fruit salt sachet
Hershey's chocolate sauce
Walnuts - optional

Method

1. Break the biscuits into small pieces.  Put this in a mixer and blend till it becomes a fine powder.

2. Add the sugar and milk until the mixture looks like a thick dosa batter.

3. Now get the steamer ready. If you wish to steam in a pressure cooker or idling steamer is totally upto you.

4. Grease a dish with height of minimum 2 inches as the batter will rise when steamed.

5. Now stir in the Eno fruit salt and nuts.

6. Pour it in the greased thali/dish.

7. Steam for 20 minutes. Poke the steamed brownies with a knife.  If it comes out clean the brownies are ready.

8. Cut them into square pieces with a sharp knife after cooling for ten minutes. But do not separate or remove them from tray.

9. Now layer the top with Hershey's chocolate sauce. See that you even get the syrup to enter the cuts.

10. Now serve it hot or cold. Plain or with a dollop of vanilla ice cream.

You can also check Ms Meena Parikh's  Gujarati Style Muthiya recipe

If you have any special recipe to contribute do let me know in the comments below or drop me a mail on anahitairani200@gmail.com.

Cheese Masala Toast Sandwich -- Sindhi Style

Cheese Masala Toast Sandwich -- Sindhi Style

The first time I savoured a Sindhi Aloo Cheese Sandwich toast was almost two decades ago at a neighbors place at tea time. When I asked her for the recipe she quickly responded and ever since that time this Sindhi Style Aloo Cheese Toast is a regular on the Irani Saturday night TV dinner. It is always accompanied by a bowl of soup or vegetable salad.

The secret ingredient here is butter and cheese, the more you add the tastier it gets. However, I try to add it sparingly just to lessen the calories and savour it with chutney or ketchup.

To make 4 Whole Sandwiches- 8 Quarters

Ingredients

4 boiled potatoes
1 chopped onion
1 chopped tomato
1/2 cup chopped cabbage
2 green chilies
2 sliced cheese/ or cubes
Few Corriander leaves
1 tsp Chaat Masala
Juice from 1/2 lime
Salt to taste
Butter as required
8 slices of brown bread

Method

1. Finely chop the onion, tomato, cabbage, green chilies and coriander leaves.

2. Boil the potatoes in a pressure cooker for 2 to 3 whistles. Let it come to room temperature, then peel the potatoes and mash the potatoes to clear all lumps.

3. Now mix in the chopped vegetables, chilies, coriander leaves and combine it well like a dough.

4. To this add salt, dry spice, lime juice, and cheese. Mix all the ingredients except the butter.

5. Spread butter on each slice then apply the mixture on 1 slice and cover it with the other slice.

6. Do the same process for the other slices to create sandwiches.

7. Take a non-stick sandwich toaster,  put a little butter and toast on both sides on a low flame until crisp. You can do the same process in an electric toaster.

8. Serve this Cheese Masala Toast Sandwich hot with tomato ketchup or chutney and a light salad on the side.

Note

You can avoid cheese if you wish.
To the potato batter one can add chopped capsicum too.
Use while bread instead of brown bread and see how more tastier it gets.

Sindhi Style Cluster Beans / Gavar ki Sabzi

Sindhi Style Cluster Beans / Gavar ki Sabzi 

 

Gavar is called Cluster Beans. Its a flattish type of bean but its origin is unknown. It is also known as Gavar, guwar, or guvar bean.  It is rich in vitamin and is flavourful. It is the favourite vegetable of my husband, it brings a smile to his face when he knows Gavar ki sabzi is cooked.  I especially love the way the Sindhis make it Guaar ki sabzi as they call it. They totally avoid the use of onions in the dish, add a lavish bit of cooking oil.

This is simply prepared with basic spice powders, ginger garlic, and amchur powder. If amchur powder is not available at home you can substitute it with tamarind, Anar dana or even tomatoes.  It is usually served with wheat rotis with a dollop of ghee /  jowar or bajre ki roti.

Note down the easy Cluster Beans recipe that can be cooked in a pressure Cooker.

Ingredients

250 gms Cluster beans / Guaar
2 potatoes
1/2 tsp Ginger Garlic paste
2 Green chilies
1/2 tsp Red chili powder – 3/4 tsp
1/2 tsp Coriander powder
A pinch of Turmeric powder
1/2 tsp Garam masala powder
1 tsp Dry mango powder ( or bandana or 2 tomatoes)
1 tsp Cooking oil
Half cup chopped coriander leaves
Salt to taste

Method

1. Wash and clean the cluster beans and chop them into small pieces.
2. Peel the potatoes and chop them into cubes.
3. Take a heavy bottom pan, add the oil and let it heat on medium flame.
4. First, add the ginger garlic paste to the oil.
5. Then add the chopped green chilies and give it a good stir till you get a good aroma of the ginger-garlic being cooked
6. Now add the dry spices - chili powder,  turmeric,  garam masala, and coriander powder.
7. At this step add chopped potatoes and cook for two more minutes.
8. Now add the chopped cluster beans now and mix well. Add half a cup of water to this.
9. Now add the amchur powder and coriander leaves.
10. Shut the pressure cooker lid and cook it for one/ whistles.
10. Release the pressure from the cooker, further add 1/2 tsp of amchur and mix well.
11. Garnish it with coriander leaves and serve it with phulka or roti.

Note

Just press a potato piece to see if it's cooked through.
You can keep it a semi-dry dish or dry out the water completely.
Tamarind is another option to make the dish tangy.