Fudgy Chewy Brownies with Chef Divya Burman on Cooking Table

Fudgy Chewy Brownies

Chef	:	Divya Burman
Recipe Servings	:	16
Recipe Cook Time	:	1 Hour + Cooling time
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Fudgy chewy chocolate brownies with loads of nuts. Perfect to bake on a wintery afternoon.

Ingredients

• 2/3 cup all-purpose flour
  
  1/2 tsp salt
  
  1/2 tsp baking powder
  
  Cooking spray (In case you don't have a cooking spray you can always brush with oil lightly)
  
  2 ounces/ 60 gm unsweetened chocolate
  
  4 ounces/ 120 bittersweet or semisweet chocolate
  
  10 Tbsp unsalted butter
  
  1 1/4 cups sugar
  
  2 tsp vanilla extract
  
  3 large eggs
  
  Optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts

Method

Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl. Set aside.

Spray an 8-inch baking pan with cooking spray.

Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (Parchment paper/ butter paper can also be used).

Spray sheet with cooking spray.

Melt chocolates and butter in a medium bowl over a pan of simmering water.

Remove from heat, whisk in sugar and vanilla.

Whisk in eggs, one at a time, fully incorporating each one before adding the next.

Continue to whisk until mixture is completely smooth and glossy.

Add dry ingredients, whisk until just incorporated.

Stir in nuts, if using.

Pour batter into prepared pan, bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours.

Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap then foil, and refrigerated for up to five days.

Doughnuts with Chef Niru Gupta on Cooking Table

Doughnuts

Chef	:	Niru Gupta
Recipe Servings	:	20
Recipe Cook Time	:	35 minutes
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Doughnuts, the typical American snack. Flour kneaded with milk, sugar with the flavor of cinnamon and nutmeg. Shaped into rings and deep fried. Usually served with sugar glaze or chocolate sauce.

Ingredients

• 3 1/2 cups maida
  
  1 tsp salt
  
  5 tsp baking powder
  
  1 tsp cinnamon - powdered
  
  1 tsp nutmeg - powdered
  
  2 Tbsp butter
  
  3 cups sugar
  
  2 eggs - beaten well
  
  3 cups milk
  
  Oil to deep fry

Method

Sift maida with salt, baking powder, cinnamon and nutmeg and keep aside.

Cream butter and sugar. Add eggs and beat well.

Add milk and maida and mix into a dough like consistency.

Roll the dough on a lightly floured surface to 1 inch thickness.

Cut with floured doughnut cutter and let stand for 15 minutes.

Heat oil and add the doughnuts to it over high heat.

Turn immediately and lower heat to medium and fry till brown.

Drain on absorbent paper and serve.

Chettinad Egg Curry on Cooking Table

Chettinad Egg Curry

Recipe Servings	:	2
Recipe Cook Time	:	25 Minutes
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Easy to make egg curry. Hard boiled eggs tossed in masalas and sharpened with the tanginess of lemon juice.

Ingredients

• 6 eggs - hardboiled
  
  3 tsp coriander powder
  
  1 1/2 tsp chilli powder
  
  1 tsp fennel seeds
  
  1 tsp cumin seeds
  
  1/2 tsp turmeric
  
  1/2 ginger paste
  
  2 tsp garlic paste
  
  2 tbsp oil
  
  1/2 tsp fenugreek seeds
  
  1/2 tsp fennel seeds
  
  A 2 inch cinnamon stick
  
  3 onions, ground
  
  250 gm tomatoes, peeled,seeded & ground
  
  250 ml water
  
  350 ml coconut milk
  
  1 Tbsp lime juice
  
  Chopped coriander

Method

Peel eggs and halve lengthwise.


For the spice paste:

Grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.

Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden.

Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.

After 3 minutes, pour in water and simmer for 15 minutes.

Pour in coconut milk. Reheat. Sharpen with limejuice. Season.

Add eggs and serve.

Mutta Aviyal with Chef Aditya Bal on Cooking Table

Mutta Aviyal

Chef	:	Aditya Bal
Recipe Servings	:	4
Recipe Cook Time	:	40 Minutes
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Potatoes and boiled eggs cooked together in a tangy tamarind gravy, seasoned with coconut, mustard seeds, urad dal and curry leaves. A Kerala egg delicacy!

Ingredients

• 3 Tbsp oil
  
  4 hard boiled eggs
  
  2 Tbsp grated coconut
  
  1 tsp cumin seeds
  
  2 pods of garlic
  
  4 green chillies
  
  2 potatoes, diced
  
  6 Tbsp tamarind paste
  
  1/4 tsp turmeric powder
  
  1/2 tsp red chilli powder
  
  3/4 tsp mustard seeds
  
  1/2 tsp urad dal
  
  5-6 curry leaves
  
  Salt to taste

Method

In a pan, par boil the potatoes with three tablespoons of tamarind paste in two cups of water.

Dry roast the coconut, garlic, cumin seeds, green chillies and turmeric powder.

Grind the roasted masala with a dash of water into a paste. Heat two tablespoons of oil in a pan, add the masala paste and saute for a minute.

Add three tablespoons of tamarind paste along with red chilli powder and salt, stir.

Then add the potato and tamarind stock and cook for 10-15 minutes.

Slice the eggs in half and gently place them in the gravy.

Cover and let it simmer for about 5 mins. In another pan, heat one tablespoon of oil with the mustard seeds, urad dal and curry leaves.

Let them crackle for a few secs and quickly add it to the gravy. Serve hot.

Egg Crescents with Chef Niru Gupta on Cooking Table

Egg Crescents

Chef	:	Niru Gupta
Recipe Cook Time	:	30 Minutes
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An open sandwich with an egg filling.

Ingredients

• 8 bread slices (white or brown)
  
  8 lettuce leaves
  
  4 eggs, hard boiled and chopped fine
  
  Salt and pepper to taste
  
  2 Tbsp onions, chopped fine
  
  2 Tbsp red capsicum chopped fine
  
  1/2 cup mayonnaise sauce
  
  Red capsicum to garnish

Method

Brush a little mayonnaise over the bread slices and place a lettuce leaf over each.

Press it down to stay in place.

Cut each slice with a large round cutter or large katori. With the same katori cut a little edge off the round, so that you get a crescent (half moon). Keep aside till ready to use.

Mix the egg, salt and pepper, onions, capsicum and mayonnaise.

Heap the mixture over the prepared bread, garnish with the capsicum and serve. 

Stuffed Egg with Chef Noor Khan on Cooking Table

Stuffed Egg

Chef	:	Noor Khan
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
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Eggs stuffed with a mixture of masalas, curd, nuts, cheese and tamarind paste, dipped in batter and fried crisp.

Ingredients

• 8 eggs
  
  
  For Stuffing:
  
  2 onions
  
  1 Tbsp cumin seeds
  
  2-3 bay leaves
  
  A pinch of mace, whole
  
  1 star anise
  
  1 tsp ginger paste
  
  1 Tbsp garlic paste
  
  1 Tbsp garam masala
  
  4 tomatoes
  
  500 gms curd
  
  Salt to taste
  
  Black pepper to taste
  
  150 ml tamarind paste
  
  200 gms walnuts, crushed
  
  200 gms apricot, crushed
  
  200 gms almond, crushed
  
  200 gms dried fig, crushed
  
  300 gms goat cheese
  
  1 Tbsp yellow butter
  
  Juice of 5 lemons
  
  
  For Batter:
  
  400 gms gram flour (besan)
  
  50g rice flour
  
  3 Tbsp turmeric powder
  
  3 Tbsp red chilli powder
  
  2 tsp cinnamon powder
  
  1 Tbsp amchoor
  
  500 ml cooking oil
  
  
  For Garnish:
  
  1 carrot
  
  1 turnip
  
  1 cucumber
  
  
  For Roghni Naan:
  
  500 gms refined flour (maida)
  
  100 gms milk powder
  
  50 gms sesame seeds
  
  5 Tbsp sugar
  
  50 gms butter
  
  2 eggs
  
  1 ltr milk
  
  1 tsp yeast

Method

For Stuffed Egg:

Heat oil in a pan. Add onions and saute to light brown.

Then add whole spices and ginger paste, garlic paste.

Next, add garam masala followed by tomatoes, and saute.

Add water and beaten curd. Keep stirring to avoid curdling.

Season with salt and pepper.

Add tamarind paste, crushed nuts, goat cheese, butter and lemon juice.

Blend if required, to get a smooth creamy consistency.

Boil eggs and make a small hole on one end. Fill the stuffing in eggs through this.

Then make a batter using the two flours, salt, pepper and the other powder spices.

Dip stuffed egg in the batter and deep fry in cooking oil.

Garnish with carrot, turnip and cucumber.

Serve with roghni naan.


For Roghni Naan:

Knead dough with all the ingredients mentioned. Keep aside for 1/2 an hour.

Roll out and cook naans in the tandoor.

Egg Bhurji - Mumbai Style wtih Chef Smita on Cooking Table

 

Egg Bhurji - Mumbai Style

Chef	:	Smita
Recipe Servings	:	4
Recipe Cook Time	:	20 Minutes
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A personal favourite among all the eggetarians, scrambled eggs are easy to make. Fried and tossed with a host of spices, learn to cook it the Mumbai way!

Ingredients

• 4 eggs
  
  2 onions, finely chopped
  
  2 tomatoes, chopped
  
  3 green chilies or as per taste
  
  1 capsicum, chopped
  
  2 inch ginger, finely chopped
  
  1/2 cup coriander leaves
  
  3 to 4 curry leaves
  
  2 Tbsp vegetable oil or ghee
  
  1 tsp jeera
  
  1 tsp red chilli powder
  
  1 tsp turmeric powder
  
  Pav bhaji masala (as per taste)
  
  Pinch of hing
  
  Salt as per taste
  
  2 Tbsp butter (optional)

Method

1. In a large bowl, whisk the eggs using a spoon and keep aside.

2. Take a pan, add oil or ghee and heat. Now add jeera, onions, hing, green chillies, curry leaves, capsicum and ginger. Saute for 3-4 minutes..

3. Add tomatoes and few coriander leaves. Saute for 2 minutes.

4. Add 1 Tbsp butter, pav bhaji masala, red chilli powder, turmeric powder and salt as per taste. Mix well.

5. Lastly, pour in the slightly beaten eggs and keep whisking until cooked.

6. Top it up with butter. Garnish with the remaining coriander leaves.

7. Serve hot with buttered pav.