Eggless Chocolate Brownie

Ingredients

All purpose flour - 1 cup 

Sugar - 1 cup powdered (measure it before powdering)

Butter - 100 grams

Curd/Yogurt - 1/2 cup

Dark chocolate or chips - 1 cup

Vanilla extract - 1 tsp

Method

Dust a 8*8 brownie pan or any vessel with butter and flour.

Pre-heat the oven to 350F or the cooker for 10 minutes on medium flame

Sift the flour into a bowl.

In a bowl add sugar and curd. Beat them together till the mixture turns pale (2-3 minutes).

To this add the melted chocolate chips. 

To this add the melted butter. 

Beat the mixture again so that everything comes  together. (Do not beat for long)

Add the vanilla essence and give it a mix with a spatula.

Add the flour and using spatula mix the flour with the wet ingredients.

Pour the mixture into the pan or vessel. Spread it and level it using your spatula.

Bake for 20 minutes or until the tooth pick comes out clean in the middle

Tips

Brownie batter needs to be thick 

Add in some walnuts or any other nuts for topping

Reduce the sugar if you want a darker chocolate brownie

Cuisine - Sweet

Serves - 8-10 pieces of brownie

Radish Chutney (Uripindi)

Radish - Medium size one

Sennibedalu (Channa dal) - 1 spoon

Green chilly - 2

Hing - 1/2 teaspoon

Tamarind - 1/2 inch

Salt - 1/2 teaspoon (adjust per taste)

Coriander - 5-10 strands
Coconut - 3 tablespoon

oil - 1 teaspoon

Method

Heat a kadai, add oil, channa dal and hing saute for few mins. 

Add green chillies and tamarind and saute until the dal turns brown.
Once it turns brown remove from the kadai.

In the same kadai add radish (peeled and cut into pieces) and saute for few minutes. 

Add coriander leaves and saute until the radish turns slightly brown. 

Set aside.

In a mixie add the dal mix first, add some salt and give it a run. Once the dal is coarsely done, add the radish and coriander and grind to form a coarse chutney. Add one spoon of water if necessary.

Radish uripindi is ready! Goes well with rice or as a side dish to curd rice or upma.

Tips

Can be done with red chilies as well, can avoid coconut in this version.

Cuisine - South Indian

Serves - 3