Brownies

Butter - 1 lb.

Chocolate Chips - 1 lb. 12 oz.

Chocolate - 6 oz.

Egg - 6

Coffee - 3 tbsp.

Vanilla extract - 2 tbsp.

Sugar - 2 1/4 cup

AP Flout - 1 1/4 cup

Baking powder - 1 tbsp.

Salt

Walnuts - 3 cup

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.

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.

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.

Savory French Toast

Bread - 4 slices

Butter - 2 tbsp.

Eggs - 2

Milk - 1/4 cup

Salt

Onion - 1/4 cup, finely chopped

Green Chilli - 2, finely chopped

Cilantro - finely chopped

Turmeric - a pinch

Chilli flakes - 1/4 tsp

Mint Chutney

Chaat masala

In a bowl, combine eggs, milk, salt, onion, green chilli, cilantro, turmeric, and chilli flakes. Whisk until well frothed.

Heat a skillet with butter over medium heat.

Spread mint chutney on one side of the bread, dip it into the egg mixture, and place it on the hot skillet. Cook until both sides are well done.

Repeat with the remaining bread slices.

Sprinkle chaat masala and serve hot.

Tomato Rasam

Gingelly Oil - 1 tbsp.

Mustard - 1 tsp

Cumin - 1 tsp

Dry Red Chilli - 1

Curry leaves

Garlic - 3 cloves, crushed

Turmeric - 1 tsp

Rasam Powder - 1 tbsp.

Pepper powder - 1tsp

Tamarind Juice - 1 cup

Tomato - 3, pureed

Salt

Ghee - 1 tsp

Cilantro

Heat Gingelly Oil in a pan. Temper Mustard, Cumin, Dry Red Chilli and Curry leaves.

Add crushed Garlic clove and sauté for a few seconds.

Add in Turmeric, Rasam and Pepper powder and sauté for few seconds.

Add in Tamarind juice and Tomato puree along with 1 cup Water and required Salt. Let it all come to a roaring boil. Let boil for 2 min. Turn off heat and add in Ghee and Cilantro.

Enjoy!