Warm Fudge Brownie With Vanilla Ice-Cream

Hot sizzling brownie with vanilla ice-cream topped with some chocolate sauce.

Starting a warm and cozy weekend with a plate of warm fudge brownie with vanilla ice-cream topped with some chocolate sauce. It’s super refreshing, has a crisp aroma and is among the world’s most tempting treats. It has a natural sweetness and is a light substitute for rich dessert.

Indulge in this warm fudge brownie without any guilt made from ingredients like dark chocolate, butter, milk, flour, powdered sugar, baking powder, salt, vanilla essence and walnuts. It’s an easy dessert recipe which can be made in less than 45 minutes.

Brownies are always a fun dessert. They are perfect for anytime of the year. I couldn’t believe I never made brownies before. This is the first time i’m making it and i’m so happy. It's a classic dessert that never goes out of style.

It has some surprising deliciously flavours. The sweet nutty flavour and rustic texture is sure to satisfy all your sweet cravings. This dessert is rich, moist, creamy, fudgy and melt in mouth completely. The nuts and the chocolate sauce gives the great flavour to the palate.

Combine all the ingredients together and whisk everything together, until it is totally blended and pan lined with parchment paper and bake it on 350 degrees Fahrenheit. Let it cool for 10 minutes. Then, put the scoop of vanilla ice cream on a warm fudge brownie and drizzle chocolate sauce over it and enjoy with a cup of coffee or cold drink. Hope you all enjoy!

Check out my other posts on easy and yummy dessert recipes like - Dry Fruit Custard, Pistachio Ice-Cream and Shahi Tukda.

Hot Sizzling Brownie With Vanilla Ice-Cream

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 4-5 people
Author: The Food Root

Ingredients

100 grams Dark chocolate
7-8 tbsp Butter
1 cup Milk
1 cup Powdered sugar
1/4 cup All purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
1 tsp Vanilla essence
6-8 Walnuts, crushed
1 scoop Vanilla ice cream
Chocolate sauce

Direction

1. Preheat oven to 350 degrees Fahrenheit.

2. Meanwhile, grease a 9-inch round cake pan with butter and line it with parchment paper. Brush another layer of butter over the parchment paper and grease it again and set it aside.

3. Take a small bowl and melt dark chocolate and butter and pour it into a large mixing bowl. Add milk, salt, vanilla essence, and sift powdered sugar, baking powder, all purpose flour and whisk everything together, until it is totally blended.

4. Pour the batter into the prepared pan and add crushed walnuts over the mixture and bake it for 25-30 minutes.

5. Gently peel off the parchment paper. Let the brownies cool completely, for about 10 minutes in the pan before slicing them into squares.

6. Take out the serving plate and put the scoop of vanilla ice cream on a warm fudge brownie and drizzle some chocolate sauce, if desired.

How To Make Chocolate Sauce

Ingredients

1 tbsp butter
1 cup milk
1/2 cup chocolate chips
2 tbsp heavy cream

Direction

Add butter, milk and chocolate chips in a bowl and microwave for 30 seconds. Then, add heavy cream and microwave for another 10 seconds, and stir to get a smooth chocolate sauce.

Restaurant Style Malai Kofta Recipe

Malai Kofta is a North Indian dish originated from the Mughlai cuisine. This dish is buttery rich, soft and sweet in taste. It goes well with naan or steamed rice.

Malai means heavy cream and Kofta refers to the paneer (cottage cheese) khoya balls. It’s a rich dish perfect for parties and special occasions. Malai Kofta is a quick and easy main dish that can be prepared in less than 30 minutes.

This dish is such a hit at all Indian restaurants. There is nothing better than trying out this yummy restaurant style malai kofta recipe. It's one of the best vegetarian punjabi recipes.

My Mother recently surprised us with this dish. It's already been made twice this week at our home. The moment I looked at this dish, I couldn't resist taking the picture for my blog and post it for you guys. I'm super duper excited to share the recipe with you all. I tried this recipe and it came perfect like restaurant style. It is mainly served for lunch and dinner with naan and steamed rice.

The stuffing of koftas are made from mashed khoya, grated paneer (cottage cheese), mashed potato and nuts. Then they are deep fried into hot oil. When the koftas are ready they are gently dipped into rich gravy. This gravy is made from onion, tomatoes and indian spices. It's butterly and bright yellow in color. Malai Kofta is mostly sweet in taste but i always try to tame it a bit.

It's one of the easy malai kofta recipe. The recipe is wonderfully rich, hope you guys love it. Please, let me know in the comments below!

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Malai Kofta Recipe

Serves : 4 People
Preparation time : 15 minutes
Total time : 30 minutes
Author : The Food Root

Ingredients

For gravy

2 tablespoons, butter
1/2 inch long, ginger, grated
4-5 cloves garlic, finely chopped
2 medium onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon, salt or as per taste
3/4 teaspoon, cumin powder
1/4 teaspoon, red chilli powder
1/4 teaspoon, turmeric powder
1/4 teaspoon, garam masala
3/4 teaspoon, coriander powder
1/2 teaspoon, sugar
2 green chillies, chopped
1/2 cup, water
1/2 cup, milk
1/4 cup, fresh cream
1/2 cup, khoya

For kofta

Oil for deep frying
1 cup or 100 gram, grated cottage cheese
1/2 cup or 50 gram, mashed khoya
1 mashed potato
2 tablespoons, corn flour
1/2 teaspoon, salt
1/2 teaspoon, garam masala
1/2 cup, cashews and raisins, chopped

Method

1. Heat butter in a pan, add ginger and garlic and stir-fry until fragrant. Add chopped onion, cook over medium heat, stirring occasionally, for 3 minutes. Next add chopped tomatoes and cook for another 3-4 minutes or so.

2. Then add salt, cumin powder, red chilli powder, turmeric powder, garam masala, coriander powder, sugar and chopped green chilli. Mix everything well. Stir it nicely and cook them on low flame.

3. Add 1/2 cup of water, 1/2 cup of milk, 1/4 cup of fresh cream and 1/2 cup of khoya into the pan and stir occasionally, or for 6-7 minutes.

4. Next, to make kofta, we will take grated cottage cheese, mashed khoya, mashed potato, corn flour, salt, garam masala, chopped cashews, raisins in a bowl. Mix well and knead them into a dough and divide the mixture into the smooth balls.

5. While shaping the balls for koftas, heat the oil in a pan for deep-frying them. Once the oil is hot, dip koftas gently into the hot oil.

6. Once it’s browned from the one side, flip it over and do the same, and place it on the tissue paper.

7. Dip koftas into the gravy just 5-10 minutes before serving and enjoy!

Notes

* You can also stuff kofta with grated paneer, mashed potato and nuts and not add khoya into it but I recommend to add khoya in the koftas as it bring more creaminess and sweet texture in the recipe.

Sautéed Broccoli And Carrots

Heat up your pan and get ready to dig in to the best sautéed broccoli and carrots recipe that goes well with noodles, steamed rice or a vegetable platter.

This dish is a crispy and crunchy which will definitely surprise you! It’s a party in your mouth with lot of explosions. A perfect vegan dish for anytime of the day and gets ready in less than 15 minutes.

Sautéed broccoli and carrots is a colourful and delicious side dish. It's super simple and super easy to make. I make these sautéed vegetables recipe so often at our house, as my family love this recipe. I make this dish with carrots, broccoli and bell peppers as these are my favorite vegetables.

Broccoli is the best of all the cruciferous vegetables. It can be eaten raw, but blanching it in boiling water helps it give to a more crisp-tender texture. It protect your body from various diseases. It is rich in dietary fiber, minerals, nutrients and antioxidants. t’s a rich source of Vitamin A, K, C and many other minerals.

Carrots are the versatile vegetable and can be used in various dishes. It has a crunchy texture and a sweet taste. It comes in red, orange and yellow color which is due to pigments. Carotene makes the carrot orange and anthocyanin makes it bit yellow and red. They are rich in Vitamin A, B8, C, L, Folate, Potassium, Iron, Copper and Manganese.

Bell Peppers gives colorful, crispy, crunchy, sweet and salty flavour to the recipe. It comes in three colors - green, red and yellow. You can use pepper of any colour in the dish. They are an excellent source of vitamin A and C and are also a good source of dietary fibre, vitamin E, B6 and folate.

I typically serve this comfort meal as a side dish but you can serve it as an easy appetizer. It is a nutrient dense meal, so tender and tasty which fills you up quickly and tastes best with noodles, steamed rice or a vegetable platter.

How To Make Stir-Fry Vegetables?

It requires basic ingredients you likely have on hand like -  broccoli, carrots, bell peppers, olive oil, a splash of vinegar and flavourful herbs and spices.

1. Add harder veggies first, followed by softer veggies.
2. Only cook the veggies until they’re tender and crisp, but do not overlook them.
3. Feel free to substitute your favourite veggies.
4. Add your choice of flavourful herbs and spices.
5. Add your choice of sauces or condiments, which add flavour boost to your food, and make it savoury, sweet or spicy.
6. Extra virgin olive oil is perfect for sautéing vegetables but in case you don’t have olive oil in hand, you can use butter.

This recipe is a beautiful blend of carrots, broccoli and bell peppers. I totally adore the combination of these beautiful veggies. I'm a great fan of these veggies, but feel free to substitute your favourite veggies. You can control your spice level according to your taste preferences and requirements.

I love making this recipe a lot. It has so much flavours and textures. It tastes best when vinegar and cayenne powder is added, and is served hot.


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To prepare this yummy dish, first blanch broccoli in hot water then drain them into the bowl of cold water and strain them again and keep it aside for some time. Next, heat olive oil in a pan over medium-high heat, and add carrots and stir-fry them for 3 minutes or until they are tender. Add bell peppers, stir-fry for 2 minutes but do not overcook. Add the broccoli and stir-fry for 2 minutes. Add garlic cloves and sauté for 1 minute. Then add cayenne powder and stir-fry for 1 minute. Season with salt to taste and sauté them for 2 more minutes. Drizzle vinegar and sauté for 1-2 minutes and enjoy.

Make it exciting, but not bland or boring. Add your favourite veggies and condiments and your kids will love it!

Check out my other post on easy and yummy stir-fry recipe - Sautéed Broccoli with Bell Peppers and enjoy!!

Sautéed Broccoli and Carrots

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 3 people
Author: The Food Root

Ingredients

1 tbsp extra virgin olive oil or butter
2 large carrots (cut them into thin strips)
1 medium broccoli florets  (300 grams)
1 medium bell pepper (Remove the seeds and cut 1/4 inch slice off)
3 garlic cloves, finely chopped
1/4 tsp salt or as per taste
1/4 tsp cayenne pepper (optional)
1 tsp rice vinegar

Method

1. Bring in a large pot of water to boil. Meanwhile, fill a bowl with a cold water preferably with ice cubes in it. Set it aside. When the water is boiling, add 1/2 tbsp of salt and broccoli florets. After 3 minutes, remove the broccoli with a slotted spoon or drain the florets in a colander. Now plunge them into the bowl of cold water and after 1 minute, strain them again.

2. In a pan, heat 1 tbsp of virgin olive oil or butter. Reduce to low medium heat, when the oil is hot enough, add carrots and sauté approximately for 3 minutes or until they are tender.

3. Then, add bell peppers, and stir well for 2 minutes or until they are tender, but do not overcook.

4. Add the broccoli and toss it for 2 minutes.

5. Next, add garlic cloves and sauté for 1 minute.

6. Season to taste with salt and cayenne powder and stir well for 1 minute.

7. Drizzle vinegar and continue to stir-fry about 2 minutes. Serve Sautéed Broccoli And Carrots and enjoy!

Notes

1. In addition to the florets, the broccoli stems are edible. The stems work well in a stir fry recipes but make sure to peel the skin and cut them into thin circular shape.

2. You can drizzle any sauce you want like - soy sauce, miso sauce or barbecue sauce to enhance the flavour of the meal.

3. You can add lemon and this will enrich your recipe.


* Keep it simple and find vegetables you actually enjoy eating, and try Sautéed Broccoli and Carrots and let me know how you like it!!

Mango Blueberry Smoothie

Mango Blueberry Smoothie is a simple, healthy rich dessert which will wake up your taste-buds and gives you instant energy. This is my go-to smoothie recipe, and is vegan and gluten free.

Since summer in India doesn’t seem to end anytime soon, indulge in this delicious mango blueberry smoothie. It’s full of natural fruit flavours and sweetness. It's a delicious and healthy way to start off a day, and the flavours that comes out from the drink is absolutely delightful.

This 7-ingredient recipe is totally refreshing for a hot summer day and is topped with finely chopped nuts. It’s creamy but light, and loaded with rich flavors and fresh fruits.

This blueberry mango smoothie is one of my favorites ever and is perfect for summer. It's a perfect breakfast smoothie for busy mornings and helps in maintaining good health.

This smoothie is high in fibre, potassium and a powerhouse of antioxidants. It’s full of vitamins and minerals, and has a quality source of protein which helps you feel full for hours.

Mango season would be totally deprived of it glory if you don't try this delicious mango berry smoothie. It is packed with nutrients and fresh seasonal fruits. You should definitely try this before the mangoes vanish from the market.

Mangoes are a versatile and an interesting fruit. You can add them in slushies, cakes, ice-creams, salads, smoothies, dips, pickles, or sweet-dishes. Though, I don't love mango so much but I love adding them in smoothies.

I've also added 1/2 cup of fresh blueberries. They are a popular summer treat which gives a fresh and crisp flavor to the smoothie. Blueberries are packed with various health benefits, and can make the smoothie more wholesome and nutritious, and, it's texture is extremely surprising.

After a bit of trial and error, I used some of the most healthful smoothie ingredients like -

Fruits - Mango, Blueberries
Thickener - Greek yogurt, Ice cubes (optional)
Liquid base - Almond milk, Water (optional)
Flavoring - Vanilla extract, Honey
Protein and Fats - Nuts and seeds for toppings

Toss the ingredients in, blend and you are all set! It’s super easy, super light, super refreshing and a very healthy smoothie recipe.

Hope you love this healthy breakfast smoothie recipe. Let me know in the comment section below!
Much love!
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IF YOU LOVED THIS RECIPE, YOU'LL DEFINITELY LOVE:

TROPICAL SMOOTHIE

MANGO BLUEBERRY SMOOTHIE

Serves : 2 People

Preparation time : 5 minutes

Total time : 5 minutes

Author : The Food Root

Ingredients

2 fresh ripe mangoes
1/2 cup fresh blueberries
1/2 cup plain or greek yoghurt
1/2 cup almond milk
1 teaspoon, vanilla extract
2-3 tbsp water (optional)
1 tsp honey or maple syrup
3-4 pieces crushed ice (optional)


Garnish with your choice of fruits, nuts and seeds.

I added -
2 almonds, crushed
2 walnuts, crushed
2 pistachios, crushed
1 tbsp, pomegranate seeds
1 tbsp, cantaloupe seeds

Method

1. Peel the mangoes & cut them into small pieces.

2. In a blender, combine mango chunks, blueberries, greek yogurt, almond milk, vanilla extract and water. Blend for 2-3 minutes, until smooth.

3. Add a little sweetener - honey or maple syrup, if you like.

4. Add crushed ice and blend again for 2-3 minutes.

5. Pour the mango blueberry smoothie in a bowl and garnish with your favourite toppings like fruits, nuts and seeds. Serve fresh and enjoy! 

Notes

1. If you want to keep your smoothie vegan, you can use coconut, hemp, soy or almond milk else you can also use the nonfat milk.

2. If you prefer a thicker consistency, use less liquid. If you prefer a thinner consistency, add a little more liquid.

3. You can also add frozen fruits or add crushed ice to make your smoothie slightly slushy.

Raw Mango Pickle Recipe

Mangoes are such a versatile and an interesting fruit. You can add them in smoothies, dips, or simply make pickles. This is the best side-dish and add a boost of nutrition to any meal! Mango pickle, also known as achar, is super easy to prepare and has complex flavors. It’s a tangy condiment that adds an extra zing to every meal.

We always ate homemade pickles made by our mother as we don’t like the pickles that are sold outside in markets and you never know about the quality of ingredients they are using in their pickles. Also, we try to avoid high sodium products so we love homemade pickles and it’s very easy to make your own pickle instead of buying them at the store.

Raw Mango Pickle is made with raw mangoes and flavoured with Indian spices. Achar or pickle is a great condiment which you will find in almost every Indian households. You can also make it spicy or mild to suit your taste by adjusting the amount of spices.

Yesterday, Mom made these raw mango pickle for us. It was so yummy and healthy as she didn’t use any oil in it! She made these in small batches. If you want to make the pickle last, make sure you store the pickle jar in the refrigerator and use it within 2-3 days, as we are not using any oil in it.

This is a 5 ingredients pickle recipe and gets ready in less than 5 minutes. It is then kept in warm place for 6-8 hours, till the mangoes soften a bit, then this simple homemade pickles is ready. Make sure you store this in the refrigerator and use this within 2-3 days. You can add a spoonful of oil if you want.

I’ll also share the traditional recipe of mango pickle, where you add the mustard oil and other spices and can use the mango pickle for a year or two, but I like this particular raw mango pickle recipe a lot as it’s very easy to prepare, and it's vegan and gluten-free too! Hope you love the recipe too! Let me know in the comment section below!

Raw Mango Pickle Recipe |  Aam ka aachar

Serves : 3-4 people
Preparation time : 5 minutes
Total time : 10 minutes
Author : The Food Root

Ingredients

2 raw mangoes
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp salt

Method

1. Rinse the raw mangoes, dry them with a clean cloth. Cut them into small pieces and set them aside.

2. Add all the chopped raw mangoes into a dry bowl or a jar and add all the 5 spices - red chili powder, turmeric powder, coriander powder, cumin powder and salt, and, mix well.

3. Close the lid and keep the jar or bowl in a warm place for a 6-8 hours, till the mangoes soften a bit and become tender. Make sure you store this in the refrigerator and use this within 2-3 days.

4. Instant raw mango pickle is ready to serve with roti or parantha or with dal-rice!

Notes

1. Make sure you store this pickle recipe in the refrigerator and use it within 2-3 days as it doesn't have any oil in it.

2. We don't add the oil in this raw mango pickle recipe but you can add a spoonful of oil if you want.