DENSE, CHOCOLATEY OLIVE OIL BROWNIES

Dense, fudgy moreish and chocolatey!!!.. rich with the Mediterranean goodness of heart healthy olive oil...great for kids and adults alike. Though they are enriched with olive oil you cannot make out or miss the taste of butter at all.Both the walnuts and olive oil are rich sources of Omega 3..so go on...indulge :-)

 To make these luscious goodies..u need-

INGREDIENTS-

• Dark Cooking chocolate- 100gms
• Powdered sugar- 200gms
• Plain flour(maida)- 140 gms
• Eggs-3
• Chocolate chips- 100gms
• Chopped walnuts- 50gms
• Vanilla essence- 1 tsp
• Olive oil-1/2 cup
• Pinch of baking powder
• Pinch of salt

METHOD-

1. Preheat oven at 180C.
2. Grease and line a brownie tray/ Swiss roll tray or any large rectangular pan. It is very important to line it either with greaseproof sheet or foil otherwise brownies will stick to the pan.
3. Break chocolate roughly into large chunks with a rolling pin and add olive oil, heat on low flame in a thick bottomed pan.
4. Let chocolate melt completely but on low heat and then let the mixture cool down till warm to touch.
5. Next break the eggs one by one into the melted chocolate mixture and combine well, now add the sugar and mix very well, it will turn into a jelly like mass.
6. Add the flour, vanilla essence, baking powder, chocolate chips and salt and combine thoroughly.
7. Pour into prepared pan and level, sprinkle walnuts on top.
8. Bake at 180 C for 20-30 minutes. DO not over bake.
   

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SPICY TOMATO FISH

Lazy winter months..unending cups of masala chai and...Unabated, the Tomato invades the kitchen making way towards the waiting rose pink fish...

Inspired by Pablo Neruda that was my ode to a laid back lunch...adding some delicious tanginess and spiciness to an otherwise insipid afternoon...enjoy!

To make this classic you need-

INGREDIENTS-

• Boneless Fish pieces- 500gms
• Tomatoes- 5 large (pureed in blender)
• Ginger- large 2’ piece
• Garlic- 6-7 cloves
• Green chillies-2 large
• Tamarind (Imli)- 1 tbsp
• Caraway seeds (Ajwain)- ¼ tsp
• Mustard/ Refined/ Olive oil- ½ cup
• Cumin seeds (zeera)- ½ tsp
• Onion- 1 small (make a paste)
• Sugar- ½ tsp
• Rock salt (kala namak)- ¼ tsp
• Garam masala- 1 heaped tbsp
• MDH Deggi mirch (Cayenne pepper)- ½ tsp
• Juice of 1 lemon
• Coriander/ Parsley- to garnish
• Salt, red chilli powder and black pepper to taste

METHOD-

1. Marinate fish with salt and lemon juice for 2 hours or overnight.
2. Heat oil in a large flat bottomed pan, fry the fish pieces.
3. Drain with a slotted spoon onto absorbent paper.
4. Make a paste of ginger+garlic+green chillies+onion
5. In the same oil add the cumin and onion ginger garlic paste, fry for 2 minutes then add deggi mirch and tomato puree and fry very well on low flame till it leaves sides of pan.
6. Now add Tamarind, sugar, rock salt, garam masala, ajwain and lemon juice along with ½ cup water and fish pieces.
7. Cover and cook for 10-15 minutes.
8. Taste and adjust seasoning.
9. Garnish with coriander leaves and serve hot with freshly steamed rice/ paranthas or chapattis.

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