Outrageous Brownies

• 1 pound unsalted butter

• 1 pound plus 12 ounces semi-sweet chocolate chips

• 6 ounces unsweetened chocolate

• 6 extra-large eggs

• 3 tablespoons instant coffee granules

• 2 tablespoons pure vanilla extract

• 2 1/4 cups sugar

• 1 1/4 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• 3 cups chopped walnuts

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Directions

1. Preheat the oven to 350 degrees. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

2. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

3. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.=

Vangi Bhath

Oil – 2 tbsp.

Mustard – 1 tsp

Bengal Gram Dhal – 1 tsp

Urad Dhal – 1 tsp

Red Chilli - 2

Fenugreek - 1/2 tsp

Asafetida – 1/4 tsp

Cashew / Peanuts - few

Curry leaves – few

Onion - 1, diced

Green Chilli – 2, slit

Eggplant - 1 cup, diced

Turmeric - 1 tsp

Salt

Tamarind Juice - 1/2 cup

Vaangi Bath Powder - 2 tbsp. ( dry roast and grind 2 tbsp. Coconut, 1 tbsp. Coriander, 1 tbsp. Channa Dhal, 1 tbsp. Urad Dhal, 2 Red Chilli, 1/4 tsp Asafetida)

Jaggery - 1 tsp, powdered

Rice - 1 cup, cooked

Heat Oil in a large pan.

Temper Mustard, Bengal Gram Dhal, Urad Dhal, Red Chilli, Fenugreek, Asafetida, Cashew and Curry Leaves.

Add Onion and Green Chilli; sauté until the Onion turns translucent.

Add in diced Eggplant along with Turmeric and required Salt. Cook closed until the Eggplant is cooked through.

Stir in Tamarind Juice along with Vaangi Bath powder and Jaggery. Cook closed for 5 min.

When the masala becomes thick stir in the cooked Rice and mix well.

Podi Idli

For the Podi:

Oil - 1 tsp

Red Chilli - 4

Channa dhal - 1 tbsp.

Urad dhal - 2 tbsp.

Peanut - 1 tbsp.

Coriander Seeds - 1 tbsp.

Cumin - 1 tsp

Asafetida - a pinch

Sesame seeds - 2 tsp

Curry leaves

Salt

Idly - 6, hot

Ghee / Oil

Heat Oil in a skillet over medium heat. Once hot, add all the ingredients for the Podi one at a time until toasted and you get a good aroma. Allow the mixture to cool down to room temperature and grind to a fine powder.

Drizzle Ghee / Oil over each Idli. Sprinkle the prepared Podi generously over the Idli's, and toss to coat evenly and enjoy warm !