Wanna punish your husband when he's fought with you?

Then you've come to the right place...hahaha...(evil laugh)

Make this utterly delicious gooey, chewy double chocolate brownies, eat them in front of him and he'd come begging back to you...at least for the brownies :)

It will also come in handy when you can blackmail him later, saying you shall NEVER make it again, if he behaves this way ;)

Without ranting and raving much, i shall move on to the recipe, adapted from the joy of bakingwebsite. This is a very simple recipe, but yields awesome results. Now isn't that what we all want? Better outcome with less work.

Cocoa powder- 1/2 cup

Butter- 1/2 cup

Sugar- 1 cup

Egg- 2

All purpose flour- 1/4 cup

Vanilla extract- 1/2 tsp

Bitter sweet/ Dark chocolate, broken into small pieces- 1/4 cup

Walnuts, cut into small pieces- 1/4 cup

Salt- a pinch

Pre-heat the oven to 165C. Place a baking sheet into an 8 inch brownie tin.

Place a saucepan with water and bring to boil. Simmer, place another heat-resistant cooking vessel on top of it and melt the butter and cocoa powder. Mix well and keep aside.

Add the eggs one by one, mixing well after each. Stir in the sugar and vanilla extract and mix well.

Finally add the flour, salt, walnuts and the dark chocolate pieces. Make sure you don't mix them too vigorously.

Pour the batter into the brownie tin and bake for 30 to 35 minutes or until a toothpick comes out clean.

Cool on a rack for a minimum of 30 minutes. Cut them into as many pieces as you like, store in an air tight container and munch on them whenever you want or even better, warm it for 5 seconds in a microwave and serve with ice cream.

Notes: I used dark chocolate with 70 percent cocoa in it and the chocolate taste was just marvellous. We are huge fans of the bitter chocolate. But if that's not available, any milk chocolate will do..our very own Cadbury milk chocolate for example.

Walnuts are also optional. I liked the whole crunchy munchy feel.

I used self-raising flour, which worked just fine.

Make sure the brownie is cooled on a rack for as long as possible, as it is still a bit gooey when you take it out of the oven

Spicy, garlicky potato wedges

I am on a recipe-trying spree...meaning trying out recipes from other blogs. Yeah, i know i have been doing so for a long time now, and its only getting better:)

There have been quite a few disasters as well. Like the other day i tried red velvet cakes and had to chuck it all because it tasted awful. I shall attempt it again when im in the mood.

It was such a cold day and Ro worked from home which meant constant nagging about lunch, tea, nibbles...and he claims i secretly enjoy showering him with all the attention.DUH!

Anyway, I was blog browsing and came across this awesome blog ...drooling, i decided to make something . Unfortunately the only ingredients available were for the Garlicky Baked Fries and i didnt think twice. Give me potatoes in any form any day and i'll be a very happy person. Carbs carbs, i know, but who cares when its so bloody awesome.

I made a few modifications here and there and the result was marvellous. I paired it with a chilli mayo dip and a shot of espresso and I couldnt have asked for more on the cold winter evening.

• I used baby potatoes- 6 of them cut into wedges
• I added 3 dry chillies, crushed, to the garlic and EVOO since i did not have cayenne pepper.
• I also added a half tsp paprika.

The mayo dip is pretty easy as well. I use store bought garlic mayo (4tbsp), add chilli sauce or ketchup (1 tsp) and a few drops of water and mix well to get a smooth paste. Dip dip dip and chomp chomp chomp.

Ah, so thats how a thoran is made!

As you might have already guessed from the title, yesterday i learned how exactly to make an authentic mallu speciality- the thoran (vegetables of your choice with coconut). Till now i was making a mezhukupuratti (something entirely different), throwing in some coconut and calling it a thoran and wondered why it never turned out the sadya (feast) way. Ro used to shout at me asking why i am so stingy when it comes to putting coconut in my thoran and i used to retaliate saying, too much was not healthy. This time i went home, i saw my mom, mom-in-law using coconut oil lavishly and when questioned they said according to recent developments coconut oil was the healthiest..it apparently maintains cholesterol levels. Now that's news. So anyways, yesterday i decided to go veg. (basically i was lazy to go out and shop) and made a carrot and beans thoran and boy did it taste good. And its easy too. I followed Maria's recipe to the dot and it was perfect. Thanks Maria, i now know how different a thoran is from the mezhukupuratti. Ro thought it tasted different. 'Dude that's cos its the real thing.' He is so used to eating the shit i make, that if you give him the real thing he would say its horrible. Now i would say that's good training :)

Can we be more Brit-Dish?

We had the tastiest Brit-dish of all, Bangers and Mash, two days ago and yes, i made it at home. I'm so proud for being able to recreate the exact same thing we've been having at pubs and making a big deal of, when its actually one of the simplest things to make. The first week we were in UK, about 2 years ago, we were staying in a hotel and had to depend on the various restaurants for our daily meals. I wasn't complaining at all. There were so many options and it was indeed the best time to experiment. So on a Sunday afternoon we decided to have brunch at this pub that had advertised their Sunday roast...in fact almost all the pubs had advertised Sunday roasts and we were quite sure we wanted to try the roast that was apparently so popular. So i opted for the chicken roast with mash and veggies and Ro ordered the beef roast with chips. Huge quantities, but unbelievably tasteless and bland to the core. So we put in ketchup and mayo and all the sauces that were available and still it wasn't worth eating. We wasted the entire things and i have vowed never to try out the roasts at a pub ever again. The apple pie with custard was however yummy.

Pub food is very basic and its more or less the same everywhere. Unless its a 'Thai Food' Pub or a 'Mexican Food' pub, they usually have the same fare. I realised I'm actually not a big fan of the usual British fare after my bad experiences with the Sunday roasts, fish and chips and pies ( yes all of them). I usually stuck to burgers and I'm so sick of it now. Bangers and Mash are available only at selected places and once i tried it, i knew it was the best of them all. So I now make it a point to check the menu before i go in. Yes, fussy would be an under statement :)

Bangers (sausages): Beef/ chicken/ pork/ venison- 6 (I used beef)

Extra virgin olive oil- 1 tsp (or just enough to coat a non-stick pan to fry the sausages)

Onion- 1/2, sliced

Button mushrooms- 100gms, sliced

Leek (optional)- 1 (only the white part) (replace with spring onions or shallots)

Salt- as required

Pepper- 1 tsp

Oil- left over from frying the sausage as enough oil oozes out

Colmans sausage casserole sauce mix- 1 packet diluted in half a pint water (replace with chicken/beef stock)

Fry the bangers or even better grill them. Keep aside

In a saucepan heat some oil and sautee onions, mushrooms and leek till soft and fragrant. Add enough salt and pepper and continue. Add the Colmans mix and bring to boil. Add the bangers and simmer.

For the mashed potato. I followed the recipe from BBC. Instead of cream i added milk and cheddar cheese and it tasted just fine.

You can use any vegetable of your choice, I used green peas and carrots blanched and then tossed with a bit of butter and pepper.

Place a spoon full mashed potato in the centre of a plate, arrange the bangers on top and pour the gravy over. Enjoy with a mug of beer and its almost like you are in a British Pub.

French Yogurt Cake with Lemon Marmalade glaze

I am on a baking spree and no ones complaining. Especially Ro who has something to munch on as soon as he gets back from work. Oh I'm dying to start a full time job where i don't have to sit at home and cook and eat what i cook and become fat in the process. This yogurt cake blew my mind away because it was so so soft and also because for the first time my cake came out well. the marmalade was an added advantage and since i had some batter left i decided to make kutti cuppy cakes too:)

I followed this recipe to the dot and boy am i happy i found this online. I am also happy that i get to link it to the other blog and don't have to type out the whole thing...hahaha. Instead here are a whole lotta pics to prove my cake turned out well.

PS: It looks a bit burnt, thanks to my husband who forgot to take it out of the oven when i had clearly instructed him to do so after 10 minutes. Instead he waited till i got out of my half hour bubble bath and now claims he loves the caramelised (read burnt) taste it brings out.

Cocktails at Browns

We had amazing cocktails at Brows Bar & Brasserie last night after a movie. I just had to pen this down before i forgot what it was like. I am a total sucker for cocktails and gin is my new found love. My dad is an ardent gin fan, my husband followed and now its me. I had mentioned Browns on my other blog...about the food...which is not out-of-this-world. There is not much of a variety when it comes to British food anyways! But what i had on New Years Eve..the Guinea Fowl with a coq au vin sauce was awesome. Ro's steak was just about average. So ya basically, food is average, but their selection of cocktails are gorgeous. Like i mentioned before I am in love with gin variations and so i opted for all gin cocktails except for the Cosmopolitan which is a personal favourite. It is so so Carrie Bradshaw-like..the drink i mean :)

Also, they had an offer on all their Signature Cocktails..so we kinda went ahead and tried quite a few of them. I know i don't have UK readers, but I'm gonna go ahead and suggest a few. Ro's Mango & Passion Fruit Julep was full of crushed ice and whisky based (not a fan) whereas my Cucumber & Elderflower (I know!) was smooth..again gin based. Ro however thought it tasted like raita (exaggeration to the core) because there were cucumber slices muddled and topped with the cocktail mix. The Martini's however were mind blowing...both mine and Ro's. The Berry & Pomegranate Martini (very berrylicious, and yes i ordered that) and Ro's Apple & Lychee are totally crowd pullers..at least for us it was! But it was the Grapefruit Cosmo that did the trick for me. I have had Cosmopolitans at a lot of places and i kinda judge a place by the quality of the Cosmo there..yeah weird! So ya, i think i like cocktails at Browns and they are very generous with the mix, unlike some other places (Adams Ribs in Picadilly Circus) where its diluted and not served cold (i could go on with my issues). Oh and Ro also had a very girly Brown Eyes Blue which was intriguing with the blue colour an all. He was embarrassed :)

Here are a few cocktails I tried at home. I don't have fancy stirrers and glasses so it doesn't look too tempting, but they turned out pretty good for a first timer like me....the preparation i mean. Hmm i should probably do a bar tending course ;)

Peach Fizz

Peach Schnapps-60ml

Caster sugar- 2 tsp

Lemon juice- 30ml

Orange Juice- 30ml

Soda water- a small can

Ice cubes- as desired

Shake with cubed ice and strain into an ice-filled highball glass. Top with soda water.

Champagne Cocktail (serves 2)

Gin- 100ml

Lemon juice- 25ml

Sugar- 2tsp

Any Champagne/Prosecco- to top

Shake well ice cubes, gin, lemon juice and sugar and pour into a Champagne flute. Top with Champagne/ Prosecco and stir gently.

Fuzzy Naval (serves 2)

Peach Schnapps- 500ml

Orange juice- 100ml

Ice cubes- as required

Fill the glasses with ice cubes and pour the peach schnapps. Generously top it with orange juice and stir. You can also have a sugary or salty rim.

Sangria (serves 4)

Red wine- 1 cup

Rose wine- 2 cups

Orange juice- 1/2 cup

Gin/ Rum- 60ml (or even less)

Apple- 1, sliced into small cubes

Apricot- 3, "

(pears, oranges etc. etc. can be added)

Sugar- 3tbsp

Lime juice- 1/2 cup

Ice cubes- as required

Mix all this together in a punch bowl. Fill ice cubes in a tall glass and top with Sangria. Serves as a great party drink, especially in Summer.

Chicken Biryani...finally!

Did i mention its cold and snowing and unbelievably sluggish weather? Well its been that way for the past one week and boy i must say I'm enjoying it..well if i don't have to go outside that is! I even end up buying grocery online, can you beat that?

Woke up this morning, well noon rather, and was so totally in the mood for a biryani. The fact that i had almost everything for a full fledged chicken biriyani kinda surprised me. Ro wanted to make his usual one, which never never comes out well for some strange reason, and i decided i do not want to try that but something new instead. So he said i could search online for exactly 10 minutes within which time he said he would clean the chicken. Challenge undertaken, but nope not one easy recipe to be found (i wonder what my definition of an easy biryani would be like though, cos they are never easy!). My biryani's never never come out well in spite of trying out so many different types. Ro has the same question each time. 'er is that biryani sadam? No baby its not, its more like a porridge....do you wanna sleep on the couch today?

So yeah, just when i was about to settle for our old boring recipe, i found this dum biryani recipeonline. Altered it a bit here and there to suit my laziness, but i still give full credit to he/she who posted it online. Here is my version.

Chicken- 800 gms (I know!!!! it sounds weird..i kinda only had so much left. 1 kg should be fine)

Onions- 2, thinly sliced

Tomatoes- 2, chopped

Ginger garlic paste- 2 tbsp

Oil- 2 tbs

For marinade:

Yogurt- 3/4 cup

Coriander leaves- a handful, chopped finely

Mint leaves- a handful, chopped finely

Chilli pwd- 2 tbsp (I used Kashmiri chilli pwd since we are not so brave)

Garam masala- 2 tbsp

Turmeric pwd- 1/4 tsp

Lime juice- 4 tbsp

Salt- as required

For the rice:

Rice- 2 cups, wash and soak in water for about 15 minutes

Cardamom- 4 pods

Cinnamon- 1 inch stick

Cloves- 3

Nutmeg- a pinch

Black Peppercorns-4

Cumin seeds- 3/4 tsp

Water- 3 cups

Oil- 1 tbsp

Ghee- 1tbs

While the water is kept to boil, heat the oil and ghee in another bigger container. Splutter the rest of the ingredients (spices) till nice and aromatic. To this add the rice (drained and dry by now) and roast for a few minutes, just enough to infuse the flavours. Pour the boiled water into this and cook the rice on low fire for about 5 mins (closed) or just when its about to boil again. Remove and drain the rice immediately. Keep aside. Make sure you don't over cook it.

Heat oil in a large container and add the onions. Once golden brown add the ginger garlic paste and mix well till the raw smell goes. The tomatoes go in next and needs to be cooked till the oil separates. At this point add the chicken marinade and mix well. Cook covered on medium flame. Open the lid and give it a stir once in a while. After about 3 to 4 mins, open the lid and cook on high flame for a further 4 mins or till some of the water from the chicken evaporates. Layer the rice on top of the chicken curry and cook covered for about 20 mins. When you are ready to serve, mix the chicken at the bottom with the rice gently and serve with raita, pickle and pappad.

Notes: We completely ignored the painstaking parts as we were hungry and somehow wanted it on our table. I'm sure it would have paid off well if we had some more patience. Maybe next time!

It got a wee bit burnt at the bottom, which i think is because our heat was a bit on the higher side. Damn the electric hobs!

I didn't do the 'dum' bit the way its supposed to be, but I'm incredibly impressed with the way it turned out.