anshu – Page 16 – The Secret Ingredient

Dinner

Cous Cous Pilaf | Couscous Vegetable Pulao | Mixed Vegetable Couscous Pulav

By anshu November 2, 2015

Its been a few months now I have been maintaining the regime to eat healthy and exercise daily. Luckily I have been able to shed a few kilos (Happy Dance!!) but a few kilos are still to go. I have been eating everything but in control and avoiding sugar and fried food as much as I can. I made Couscous Salad with Chickpeas some time back and it is a regular at my place.

I wanted to try the couscous pilaf which tasted flavourful with some spices and vegetables. All I can say it was amazing, filling and gets ready in minutes. If you are hungry and looking for quick dinner options, dont think twice make this healthy pulao which looks gorgeous and tastes divine. Its a good option when you want to avoid hi starch rice pulav.

Directions:

1. Chop Onions and Garlic Finely. Also chop Red and Yellow Bell Pepper in strips lengthwise. You can even add mushrooms, I did not have on hand. Set aside.

2. In a sauce pan add water and bring it to a boil. Turn the flame off.

3. Add Couscous to the boiled boiled and top it with ghee or clarified butter*. Cover and let it sit for 5-7 minutes or till the couscous gets cooked. Fluff it up with a fork and set aside.

4. In a pan add oil and heat it.

5. Add cumin seeds and let them crackle for a couple of seconds. Also add whole red chilies.

6. Add garlic and saute. Also add onions and saute till it turns soft and translucent.

7. Add bell peppers and mushrooms if you are using. Saute them till they become cooked but still crisp.

8. Add turmeric Powder and salt. Combine.

9. Add cooked and fluffed couscous to the veggies and combine. Garnish with freshly chopped coriander leaves.

10. Serve hot with some Aloo Anaar Raita or plain yogurt.

Other Pulav or Pulao or Pilaf recipes you can try are: Mint Pulav, Mango Rice, Curd Rice, Kathal Ki Biryani, Veggie Vermicelli Pulao.

If you are looking for other healthy recipes you can try, Couscous salad with Chickpeas, Mango Black bean Salad, Grilled Chicken Salad, Healthy Broccoli Pasta.

[whohit]CouscousPilaf[/whohit]

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Breads

Vrat Ki Roti | Kuttu Singhara Sama Ke Atta Ki Thalipeeth | Buckwheat Water Chestnut & Barnyard Millets Flour Flatbread

By anshu October 19, 2015

This is no ordinary food. Its special food we eat during Navratri, the nine day Fasting period of Hindus. The fasts are more like feasting. So much of mouth watering dishes are made during this time that its hard to stay empty stomach 😉 Oops!! I hope I dint offend the Gods 😛 This is my mom’s recipe which is soo delicious and different from the usual recipes you make during fasting. It has Buckwheat flour also known as Kuttu ka Atta, Water Chestnut Flour also known as Singhara Atta and Barnyard Millet Flour also known as Sama or Swank k Chawal ka Atta. The flours are tossed in shredded pumpkin and radish and mixed with boiled mashed potato.

The rotis or flatbread are very flavourful and filling at the same time. You will not need anything to eat for a good time after gorging on to these. You can eat them with a dollop of butter or at the same time team them up with Vrat wale Aloo and Chaach. Ohh its Divine!

Directions:

1. Grate or shred Radish and a little pumpkin in a bowl.

2. Add a boiled potato to the bowl.

3. Add all the three flours. Buckwheat, Water Chestnut and Barnyard Millets Flour.

4. Season it with salt and red chilli powder.

5. Mix the flour and vegetables together with your hand. You should not require any extra water as the radish with salt will release its own juices enough for you to make a pliable dough.

6. In order to roll it you need a clean plastic sheet. You can also use a ziplog bag. Place it on top of your counter and grease it with ghee or oil.

7. Place a ball of dough double the size of a golf ball on the greased plastic sheet. Place the other end of sheet on top of the dough.

8. Press with your fingers to spread the dough to take the shape of a flatbread or roti.

9. If you like to make the shape perfect which is purely optional, you can cut the perfect round using a lid. Uneven shape will also taste as good as even shaped roti 😛

10. Put little ghee on a hot flat skillet or tawa.

11. Remove the Plastic Sheet and carefully place the roti on a well heated tawa.

12. Cook on one side and add ghee on the top side and flip. Cook on the other side till you get a slight brown colour on both sides.

13. Serve hot with a dollop of butter. You can serve Aloo ki sabzi, curd and chaach along with it.

Other Navratri recipes you can try are: Sabudada Khichdi, Swang ke Chawal ki Khichdi, Sabudana Tikki , Khajoor Til Ke Laddoo, Arbi Masala Curry, Gajar Ka Halwa, Makhane Ki Kheer, Rasgulla, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Anaar Aloo ka Raita, Palak Dhaniya Chutney, Coriander Chutney without Onion Garlic.

[whohit]VratKiRoti[/whohit]

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Appetiser

ต้มยำกุ้ง | Veg Thai Tom Yum Soup | Thai Hot & Sour Clear Soup With Rice Noodles

By anshu October 10, 2015

I have always been fond of clear soups. They are flavourful, light and don’t make you feel overly full. One day I was surfing on web to look for some delicious clear soup options. I was spell bound by the description of Thai Tom Yum Soup. It was spicy, sour and loaded with veggies. I planned to give it a try as I had lemongrass growing in my kitchen garden and galangal I had just got from my recent Delhi trip. I wanted to make a vegetarian version of this without shrimps. There are so many variations available. This is without coconut milk and tomatoes. Also I haven’t used any Thai Red Curry Paste.

Tom Yum soup was followed by Thai Red Curry and Sticky rice in main course. That night’s dinner was unforgetful. I am still recovering from the blast of flavours I had in my mouth. If you have never tried this soup before I would say go for it. Its a weight watcher’s haven.

Directions:

1. Chop lemongrass into small pieces. Last three inch you can trim and discard.

2. Peel off Galangal root and roughly cut into pieces.

3. Put both chopped lemongrass and galangal in a mortar and crush it with a pestle. You want it to release its juices.

4. Bring water to a boil in a dutch oven or any pot. Add crushed lemongrass and galangal.

5. Let the water boil further along with lemongrass and galangal. Reduce heat to low and simmer 15 minutes. Remove galangal and lemongrass.

6. Chop some veggies . I used Baby corn, Broccoli, Red & yellow bell pepper and mushrooms.

7. Add them to the pot of aromatic water. Put the lid on. Boil them till the vegetables are tender.

8. Add Fish sauce. If you are a vegetarian skip this altogether.

9. Add Soy Sauce.

10. Squeeze in a juice of lemon. Season with salt and also add sugar to balance the acidity.

11. Add chopped red chilli .

12. Add Rice Noodles and give the soup a boil.

13. Garnish with torn basil leaves and chopped coriander leaves.

Serve hot and enjoy the freshness of flavours.

Other International Cuisines you can try here are: Italian Frittata, Chinese Steamed Baos with Custard Filling, Mexican Black Bean Salad with Mangoes, Argentine Chimichurri.

If you are looking for more healthy soups : Russian Beetroot & Vegetable Soup , Zucchini Garlic Soup with Yak Cheese Shreddings, Classic French Potato Leek Soup , Chicken Soup With Rice, Tomato Soup, Soup of Red Kidney Beans.

[whohit]TomYumVeg[/whohit]

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Dinner

Healthy Broccoli Pasta | No Cream Broccoli Pasta

By anshu September 30, 2015

I have mentioned time and again that I am a die hard fan of pasta in all its forms. I don’t mind if its cheesy, boozy, creamy or simply loaded with veggies. Pasta holds a sacred place in my heart. As my little up is growing up I have seen similar or more violent streak to devour pasta. This makes the matter serious since we are a complete pasta loving family and I have to come up with more and more pasta recipes. Sigh!

Well lately my husband and me are on a load shedding spree, which means creamy and cheesy pastas have to be kept at bay. 🙁 I decided to make this healthier pasta with Broccoli which uses no cream and very little cheese and that too is purely optional. I have always loved such simple pastas. You can enjoy them without feeling very guilty ;). I had earlier posted Sauteed Red Bell Pepper & Olive Pasta which was also without cream and cheese.

Directions:

1. Cut the broccoli into florets and wash them under running water to make it dirt free. Boil pasta as per packet instructions. You can choose any shape you like. Learn how to boil pasta perfectly.

2. Drain water and keep the florets aside. Also finely chop some garlic or you can even mince it.

3. In a pan add some olive oil.

4. Add chopped garlic and Red chilli Flakes to the oil. Let the oil get infused with garlic and red chili flakes while it heats up.

5. Add broccoli florets and give it a toss in the oil.

6. Add water and stock bullion. Or you can use vegetable stock only.

7. Season with salt and let it cook covered on low medium heat till broccoli is partially cooked. You will be able to cut the broccoli with a spatula.

8. Add boiled pasta to the broccoli and combine.

9. Season it with Ground Black pepper.

10. Add little butter to make it smoother.

11. Top it up with Parmesan Cheese.

12. Serve it hot with Cheesy Garlic Bread on the side.

Other Pasta recipes you can try here are: Pasta Alla Vodka, Sauteed Red Bell Pepper & Olive Pasta, Avocado Parsley Pasta, Sundried Tomatoes Pasta Salad, Spaghetti Vegetable Pasta , Chicken Lasagna, Mushroom Lasagna in Bechamel Sauce.

[whohit]BroccoliPasta[/whohit]

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Baking

Ragi & Whole Wheat Biscuits | Maduwa Atta Biscuits | Nachni Aur Gehun Atta Biscuits | Sweet Finger Millet Biscuits

By anshu September 29, 2015

I live in the hills where Ragi or Manduwa is very popular. Kumaoni food has a special place for Mandua ki Roti or Ragi Flour Flat bread. Its considered very nutritional, specially in winters as it has the ability to keep body warm against fierce winters in this belt. I tried making crisp Instant Ragi Dosas with the flour and my family loved it. It has found a permanent place in my household.

Recently, I opened my small bakery by the name The Secret Oven, for homemade breads and other baked items. A local shopkeeper asked me to supply sample for Ragi biscuits. I had never made them before but then it seemed an an appropriate opportunity to give it a try. I made these crisp delicious discs strictly following Padhu’s recipe from her blog Padhu’s Kitchen.

The recipe was foolproof and the biscuits came out so beautiful. Fortunately, my sample was liked and i got a 10 kg Ragi biscuit order 🙂 This would not have been possible without this perfect recipe. The biscuits are healthy and team up very well with a glass of cold milk. My boys (my son and husband) gorge on these. It is difficult to stop them from stealing biscuits from my order.

Directions:

1. Roast Manduwa or Ragi Flour in a pan on a medium low flame. Keep tossing for a few minutes until the aroma of roasted flour fills the air.

2. In a bowl add sifted Whole Wheat Flour and Roasted Ragi Flour.

3. Also add sifted Baking Powder to the flour and give it a gently mix.

4. Refrigerate butter for 20 minutes and cut it into cubes. Add these butter cubes to the flour mix.

5. Mix the flour with the butter with your finger tips till you get a coarse mixture.

6. Add powdered sugar and mix.

7. Add milk 1 tablespoon at a time and bring the mixture together like a dough. If you add too much liquid or too less liquid it will not hold the shape and will crumble.

8. Cover it with a cling wrap and refrigerate for 15-20 minutes.

9. Roll the dough on a flat counter using a roller pin. You may dust a little with wheat flour to prevent it from sticking. The rolled dough should not be very thin nor very thick, just right 🙂

10. Cut it into desired shapes. I am using a circular biscuit cutter, you can use cookie cutters or even lids.

11. Place the biscuits on a greased baking sheet. You can use a sharp knife or spatula to lift it up. You can line the baking sheet with parchment paper. I am using a silicon mat to prevent sticking to the bottom.

12. You can make striped design with a fork and bake it in a preheated oven on 180 degree C (Learn more about Oven temperatures and Conversions) for 15-18 minutes in the middle rack until they acquire a slight brown colour.

13. The biscuits will still me soft as you remove them from the oven. Let the cool down on a wire rack until they become crisp and delicious! You can enjoy them anytime with or without a glass of cold milk or a fresh cup of hot chai.

Other cookies and biscuits you can try are: Italian Almond Biscotti, Choco Coconut Cookies, White Chocolate Chip Cookies, Chocolate Peanut Butter Cookies.

[whohit]RagiBiscuits[/whohit]

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Dinner

Mutton Rogan Josh | Kashmiri Lamb Curry | Kashmiri Goat Curry

By anshu September 25, 2015

This is that post of the month where I cook and present according to the theme in Spatula Force’s Monthly Challenge. It’s a group of talented bloggers who have come together to try new cuisines, new dishes out of the ordinary. This month’s theme was hosted by me and it was an opportunity to explore Kashmiri Cuisine. I had never cooked lamb before so when it was time to make something Kashmiri I knew I had to debut cooking Mutton or Lamb or Goat and the signature Dish from Kashmiri Cuisine was none other than Rogan Josh.

Rogan Josh is an aromatic Lamb dish of Persian Origin. Rogan Josh the name has many interpretations. Rogan or Roughan means ‘Clarified butter’ or fat and Josh means the ‘passion, the intensity, the heat’. Rogan Josh thus means cooked in oil in intense heat. The colour of gravy is crimson red due to Kashmiri Red Chilies which gives more colour than the heat to the dish. Apart from this Ratan Jot or Alkanet a dried herb from the region is used to give its amazing red colour. I have used Ratan Jot infused in oil for the colour.

Another interesting fact about this dish is that there are two distinct way of cooking it. The Hindu way and the Muslim way. Muslims use Praan, local shallots tasting like garlic whereas the Kashmiri Brahmins avoid onion and garlic and use Yogurt to bring down the spice in their curry. Also it is noteworthy that in India instead of Mutton Goat is unvaryingly used since genuine lamb is less widely available than goat meat.

I have made the dish without any fresh vegetables. It made me think loud as to how treacherous can the cold be in the Kashmir Valley where not a blade of grass grows in thick winters and the valley is covered in a blanket of snow. It is where the human being learns to adapt with whatever is available, preserved, and dried.

I totally enjoyed cooking this specially reading about the Kashmiri Cuisine. Special mention goes to Farrukh Shabad for her incredible lip smacking recipe of Rogan Josh from her blog Cubes n Juliennes. What can be more appropriate than adding this recipe on Bakra Eid. I wish my readers Eid Mubarak!

Directions:

1. In a bowl marinate chopped mutton pieces with Cinnamon Powder and Fennel or Saunf Powder.

2. Also red Kashmiri Chili Powder, Black pepper Powder and Cardamom Powder or Crushed Cardamom.

3. Rub the lamb pieces rigorously with the spices and let it sit for an hour or so.

4. After an hour or marination add mustard oil in a pressure pan. You can use open pot also for slow cooking. Let the oil smoke out. As you spot the smoke turn the flame off.

5. Add Bay leaf, Black Cardamom and Green Cardamom.

6. Also add Cinnamon Sticks, Cloves and Black Pepper Corns. Roast the spices in oil on low flame till aroma starts coming.

7. In a small bowl whisk some thick creamy yogurt, make sure its without lumps. Add Red Chilli Powder and Fennel Powder to it. Set aside.

8. When your whole spices have roasted add the marinated mutton pieces to the pressure pan and fry in oil for 6-8 minutes stirring occasionally. At this stage the colour of mutton will change from red to brown.

9. At this stage add Asafoetida and Dry Ginger Powder to the pan and combine with the mutton.

10. Add a cup of water and simmer for good 10 minutes.

11. Turn the flame on low and then add Yogurt mix to the mutton and combine till whole of mutton is combined in yogurt.

12. Add salt.

13. In a bowl add ratanjot or alkanet with little oil and microwave it for a minute. This will infuse the colour in oil. It is important to mention that ratan job only infuses in alcohol and oil and not in water.

14. Add this ratanjot infused oil to the curry and combine.

15. Close the lid and bring in 3 whistles and then turn the flame on sim. Let it cook for another 20 minutes undisturbed. If you are cooking in a crock pot cook it covered. It can take upto 1 and 1/2 hours to 2 hours. Do not forget to stir at regular intervals. Serve hot with Rice or simple Roti or Tawa Naan.

Other Popular dishes from Indian Cuisine you can try Butter Chicken, Dal Makhani, Shahi Paneer, Palak Paneer, Mushroom Do Pyaaza.

[whohit]RoganJosh[/whohit]

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Dinner

Cheesy Chicken Lasagna | Italian Chicken Lasagna from Scratch | Chicken Lasagna in Red Sauce

By anshu September 22, 2015

My first experience of Lasagna was at an Italian place in Mexico. It was such a let down as if someone spatted tomato right on my face :P. It was way too tomatoee. Anyways I am not a big fan of red pasta sauces for the very reason they taste bland and of tomato puree all the way. But my husband loves red sauce while I gorge on white sauce.

One day I mustered the courage to put behind all the tomato sauce scare and decided to make my own lasagna with RED SAUCE! Everything was from scratch. It took me good time to make this but trust me it was worth it. The sauce was amazing to my surprise, full of flavour and was not at all bland. After going back to this recipe for years I can say this is the best Lasagna Recipe so far!

This recipe uses chicken but you can always replace it with Italian sausage. Do make it for your family over some weekend or festivity or even for Thanks Giving dinner table. They will want this more and more 🙂

Directions:

1. Finely chop some onions and garlic. Also puree some tomatoes in a blender and set aside.

2. In a pan add some olive oil and add minced chicken or any other meat you are using.

3. Saute for a minute and then add chopped onions and garlic. Saute them for good time till they all get a brown colour.

4. Add fresh tomato puree to the chicken onion mix.

5. Add packaged tomato puree along with Tomato Ketchup.

6. Season it with Sugar, Parsley and Salt.

7. Also add ground black pepper, Italian seasoning and basil.

8. Add water and let this come to a boil.

9. Bring the flame to low and let it simmer with lid on for a good 1 and half hours. Stir occasionally.

10. In the meanwhile in another bowl combine ricotta cheese with an egg. Add Parsley and a little salt. Combine and set aside. You can make Ricotta Cheese easily at home. click here to find out.

11. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. Be careful to rinse well as the noodles might stick to each other.

12. Preheat the oven to 375 degrees F (Learn more about Oven temperatures and Conversions). For assembling the lasagna, spread 1 & 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Line the top of sauce with Lasagna Noodles.

13. Spread with one half of the ricotta cheese mixture.

14. Layer it with grated Mozzarella Cheese. You can even use Mozzarella slices.

15. Now add another ladle of sauce and repeat the last few steps, until you exhaust your sauce and noodles. Spread on the top layer some mozzarella cheese and parmesan cheese.

16. Cover the baking pan with aluminium foil . Ensure the foil is greased with oil so that nothing sticks to it and bake for 25 minutes.

17. Now after 25 minutes remove foil and continue to bake further for 25 minutes or till the top layer of cheese gets melted and slight brown.

18. Let it cool down completely for at least 15 minutes before serving.

You can even try Vegetarian Mushroom Lasagna in White Bechamel Sauce. Quick Vegetarian Lasagna in a Mug Recipe

Other Italian dishes recommended are: Roasted Rosemary Garlic Potatoes, Italian Mushroom Risotto, Almond Biscotti, Vegetarian Home made Pizza.

[whohit]ChickenLasagna[/whohit]

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Dinner

Bharwan Touri | Stuffed Smooth Gourd | Stuffed Turai with Pyaaz

By anshu September 19, 2015

Mother is your first teacher, friend and a guide. But later in life you meet friends who make your life meaningful and you start learning new things from them. Life was kind on me and made me come across a friend on facebook in one of the Food Groups I am a member of. Sonu and me haven’t met ever but this friendship is beyond seeing each other. It is about the bond we share. This recipe of Stuffed Touri I learnt from her. It is how her mother in law likes it. Oh by the way I also learnt from her Authentic Kaddha Prasad which is already on my blog 🙂

I have always been making touri the way my mommy has taught me, with waddi as we call it in Punjabi. You must try this Touri Waddiyan recipe as well. But Sonu taught me this new version which was as delicious as the other one. This is to add to my series of Stuffed Vegetables I have on my blog. If you are keen to try them, I have Stuffed Baby Brinjals Punjabi Style, Stuffed Bittergourd or Bharwan Karela, Stuffed Apple Gourd or Bhawan Tinda listed here, will be adding more shortly.

Directions:

1. Take fresh smooth gourd, wash and peel its skin.

2. Cut it into three to four pieces.

3. Make a slit in the side but do not cut all the way. The piece should be intact. We are making a cavity for the filling.

4. For the filling. peel the onion skin and grate them using a grater.

5. Add turmeric powder to the grated onion along with salt and red chilli powder.

5. Also add Garam Masala and Chaat Masala.

6. Mix thoroughly and with the help of a spoon stuff each piece of gourd.

7. Now in a pan heat some mustard oil and let it smoke out. Put the flame on low and carefully place the stuffed gourds into it.

8. Keep changing sides and cook them uncovered till they are fully done. Avoid over cooking them. They must be soft but still be able to hold their shape.

9. Serve them hot with chapatis or naans.

Other Summer vegetable dishes you can try are: Touri Waddiyan, Bharwan Karela, Cholai ka Saag, Baingan ka Bhartha,

[whohit]StuffedTurai[/whohit]

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Easy Recipe

Potato Smileys | Homemade Potato Smiles

By anshu September 16, 2015

Any mother would understand how difficult it is to make your little ones eat. You have to apply so many tricks to handle and control their eating tantrums. The food has to be glamorized so that they at least give it a try. This could be very maddening at times.

Another challenge is to make them eat healthy and something which is not processed. These days super markets are stacked with frozen snacks which are processed and have no nutritional value. Unfortunately kids are tempted by its appearance and taste. One such snack is Smiley Potatoes by McCain. So I decided I would recreate those smileys at home from fresh products. To my utter surprise they were delicious and tasted almost the same as store bought but many times healthier. I could see the excitement in my kiddos eyes as he grabbed one piece after another. Only a mother would know what satisfaction this brings in.

Directions:

1. Boil potatoes till they are done and peel their skin off.

2. Mash the potatoes with a Potato masher in a bowl. Add corn Flour and mix with a spoon.

3. Add ginger garlic paste. Season with salt and red chili powder. If your kids don’t eat chili you can skip it.

4. Add little turmeric powder and juice of half a lemon.

5. Mix and mash everything together till everything comes together in the form of a soft dough. Refrigerate for 30 minutes.

6. Take a spoon full of potato dough and shape it into a ball.

7. Flatten it by pressing between your hands about 2mm thickness. In alternate you can use a cookie cutter or small lids to make perfect shapes.

8. Use a clean pencil back end to make eyes.

8. And a spoon end to make the smiley face.

9. Heat oil in a wok or kadai and fry these smileys till crisp and golden.

10. Absorb the oil on a kitchen paper towel and serve. You can put these as a lunchbox snacks for your kid.

Other kids recipes you can try here are: Vegan Chocolate Muffins, Whole Wheat Banana Bread, Soya Veggie Vermicelli.

Other Potato recipes on The Secret Ingredient: Punjabi Style Dum Aloo, Punjabi Style Aloo Methi, Aloo Patty, Yam Potato Chat, Aloo Anar Raita, Sabudana Vada, Roasted Potatoes with Garlic Rosemary.

[whohit]Potato Smileys[/whohit]

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Apples

Vegan Yellow Zucchini Chocolate Brownies | No Oil No Butter No Added Sugar Chocolate Brownies

By anshu September 11, 2015

Its been a month me and my husband have been clean. No No its not what you are thinking 😉 We are not on DRUGS!!! We are eating healthy and exercising to burn those extra kilos we have gathered as a result of food blogging 😛 We are trying hard to keep our meals simple, clean and avoiding sugar as much as we can. I know its a painstaking task. But you see every Christ has to carry one’s own cross 😉

This gave me an opportunity to look into healthier and nutritious dishes. I recently made Couscous Chickpea Salad, Mexican Black Bean Mango Salad. But nevertheless the craving for sweet things gets in more too often. I tried to indulge in a dessert which is gultfree. I know Dessert and Guiltree are like the North and the South Pole. But trust me these Chocolate brownies are without any eggs, oil or butter and no extra sugar is added to it. Its sweetened with apple sauce, chocolate and maple syrup and above all it has goodness of Yellow Zucchini. Another fabulous idea to hide in Zucchini in your kiddos food without letting them know 😉

Directions:

1. Preheat oven to 180 degree Celsius for ten minutes. Wash, peel and core apple. Cut into small pieces and make a smooth puree in a blender. Set aside.

2. Wash, peel and grate a zucchini. You can use yellow or green. Both will serve the purpose.

3. Place the grated Zucchini in a cheese cloth and squeeze out all the water. Set aside. You can use this water to make roti dough.

4. In a small bowl add Flax Seed meal or Flax seed powder (Learn how to make Flax seed Powder at home) and add some water. Let it rest for ten minutes and become gelatinous.

5. In a mixing bowl add apple sauce and soya milk.*

6. Also add Maple syrup and Vanilla extract.

7. Add the gelatinous flax meal mixture to the bowl and give everything a good stir.

8. In another bowl swift and add cocoa powder and whole wheat flour.

9. Also sift and add in baking powder and combine with the dry ingredients. The purpose of sieving is to eliminate all lumps.

10. Gently fold the wet ingredients in the dry ingredients.

11. Add grated and squeezed zucchini and combine using a spatula.

12. Chop some chocolate and add to the batter. Save a little for the top garnish. You can even use chocolate chips instead.

13. Line a 8×8 baking tray with some parchment paper and grease it with little oil so that nothing sticks. Pour the batter in the greased tray.

14. Top it with reserved chopped chocolate and keep it for baking in a preheated oven for 25 – 30 minutes.

15. Remove it from the oven and let it cool down completely before you cut it into squares. You can store them up in fridge in air tight containers for a few days .

Other desserts you can try here are: Blueberry Jam Bars, Pumpkin Cake Rolls, Mascarpone Cherry Compote Cheesecake Glasses,

[whohit]ZucchiniBrownies[/whohit]

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