Super fudgey, super chocolatey, super easy brownie recipe.
I am always in search of a good brownie recipe. I have been pretty happy with the Dorie Greenspan Brownie recipe I have posted eons back (excuse the photography in that post), and generally that’s the recipe I make when I crave for brownies. But when I come across a new brownie recipe, I have to pin or bookmark it, just so that I can compare it with the one I already use. Or maybe because I get an excuse to bake a brownie. Maybe.
I have tried a few recipes along the way- some were really good like An Edible Mosaic’s brownie recipe- fudgy and chewy, while some were super duper fudgey – still delicious but they leaned more towards a fudge than a brownie. Some I had yet to try and were lying in my boomkark folders or as pins on pinterest, waiting to be compared.
One of the brownie recipes I have had bookmarked for a while was Nick Malgieri’s Supernatural Brownies and the other day while I was trying out something else that needed a brownie in it, I decided to give the supernatural brownie recipe a go.
Four years back my mom had some brownies and every brownie that anybody ever bakes and she gets to eat, is for sure compared to those brownies she had four years back. And none have ever reached to that level of greatness. When I asked her how did this fare against those, she said these were as good if not better. Score!
Since she is my taste expert these days and getting a thumbs up from her (believe me she can be very critical of my baking and cooking), meant that this recipe had to be shared with you all today.
A light and easy to prepare vegan Indian dish (varan) made of split pigeon peas/toovar dal from the Indian state of Maharashtra.
The days leading up to my dad’s retirement were full of farewell dinners hosted by many of my dad’s friends and colleagues. Each day my parents had a dinner engagement either at somebody’s house or the Mess and to a few of these dinners I, too, was invited. In that one month of dining out almost everyday, we tasted a variety of menus, ranging from a cheese and wine dinner to Kashmiri food to traditional Maharashtrian fare. I don’t think I have ever eaten so much, and of course the weighing scale made sure I never forgot it either. But then, I got to taste so many different things- some new, some old, some good, some very good. In the end it was all worth it.
As mentioned before, at one of the dinners we were served traditional Maharashtrian cuisine. It was all beautifully served, pre-plated in a Thali, a total of close to 15 dishes, each prepared by our very gracious hostess. My mom particularly loved the dal and the kadhi and asked for both the recipes, which the hostess was kind enough to share. While certain Indian dishes have been made more popular worldwide, there are a lot of Indian dishes that are unknown to most people and what you see being served in restaurants abroad are mostly North indian favorites. So, I hope you enjoy this recipe that I am sharing with you today, which comes from the western state of Maharashtra, home to India’s financial capital, Mumbai and to the famous Bollywood industry. Read More →
My parents’ cook made this amazing lamb curry the other day. Like lip smacking good. Even my sister-in-law who is technically a vegetarian but being married to a strictly non-vegetarian family sometimes eats the occasional chicken, fish and meat, loved it.
The mutton was perfectly cooked, the flavors spot on. So I asked my cook to teach me how to make the dish. He said its Mutton Rogan Josh but when I saw him prepare and read about the dish online I realized his recipe wasn’t traditional of rogan josh. But it was great to taste, so I had to share the recipe with you all.
Traditional Rogan Josh does not use onions or garlic, nor does it use tomatoes, although there are various versions online and various restaurants across India that serve mutton made with the above mentioned ingredients and serve it as Mutton Rogan Josh. But since I do not want to face the wrath of Kashmiri Pandits who made famous this dish in India, I will just name today’s recipe Mutton Curry. A very delicious mutton curry.
If you are fond of lamb/mutton based recipes, you should also check out my mom’s Mutton Patiala recipe. My mom made it for V when she had come to US to visit us, and to date he still talks about how good it was.
And since we are talking about lamb and mutton, I have always been confused about the difference between the two. But then some time with my good friend Google helped clear the confusion.
Lamb is a sheep that is slaughtered between the ages of 4 months to 12 months. The meat from an older sheep that is slaughtered is called mutton. It is more tough and intense in flavor and requires an acquired taste. Probably thats why it is not so popular in the States. And thats why I hardly cook it there, since its more difficult to find in grocery stores. But since I am in India these days, am able to share this recipe with you today. If you are a mutton fan, I recommend you try this recipe out.