Appetite Treats

Happy Diwali!

noreply@blogger.com (Sathya Sankar) — Tue, 25 Oct 2011 23:52:00 PDT

Wishing everyone a very happy and prosperous diwali!

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 24 Oct 2011 09:17:00 PDT

Sunset at the Lagoon

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Tue, 05 Jul 2011 10:02:00 PDT

4th of July Fire Works

A Birthday Cake

noreply@blogger.com (Sathya Sankar) — Sun, 19 Jun 2011 21:54:00 PDT

I made this cake for a Little Girl's first Birthday. Had so much fun making this cake.
The cake was an eggless vanilla sponge filled with layers of french vanilla buttercream and strawberry french vanilla buttercream and was covered with homemade marshmallow fondant. It was a two tier cake with four layers in each tier. Everything on the cake was edible. Everyone at the party loved the cake.

Fried Chicken

noreply@blogger.com (Sathya Sankar) — Thu, 19 May 2011 12:44:00 PDT

Fried chicken can be prepared in so many ways and this is my version. It uses only simple ingredients and can be prepared in no time.

Ingredients:

5 no chicken drumstick
1 egg
2 T light soy sauce
1 T all-purpose flour or maida
1/2 T corn starch
1 t pepper powder
2 t chili powder
1/2 t all-spice powder ( optional )
1/2 t ginger garlic paste
salt, to taste
oil for deep frying

Method:

Wash the chicken, make small slits and keep aside.

In a separate bowl, beat the egg until frothy. Add soy sauce, flour and corn starch,
mix well.

Mix in chili powder, all-spice powder, pepper powder and ginger garlic paste. Make sure all the ingredients are mixed well into a smooth marinade.

Check for salt, be careful while adding salt, as soy sauce already has salt in it.

Add in the chicken pieces one by one and mix well to coat the marinade.

Keep it refrigerated for 2 to 3 hours.

Heat oil in a heavy bottom pan, fry the drumsticks until golden brown and crisp on the outside and soft and juicy on the inside.

Serve with a sauce of your choice.

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 09 May 2011 10:51:00 PDT

The Jet......

Masale Bhaat - For Maitri

noreply@blogger.com (Sathya Sankar) — Tue, 03 May 2011 16:52:00 PDT

Priya of Mahro Rajasthan's Recipes and Reshmi of Rasoi came up with the wonderful idea of starting a friendship chain in USA and CANADA for food bloggers and non-food bloggers and hence was born Maitri. To know more about maitri and be a part of it click on the banner right side.

Masale Bhaat is a maharashtrian rice dish usually made during the weddings. This is the marathi version of our vegetable pulao which is very spicy and flavourful.The reason i made masale bhaat for maitri was the mystery ingredient. Rajee Mani of Everyday Cooking was the wonderful lady matched with me for maitri, she sent me a package consisting of beautiful place mats, a card and the mystery ingredient. When i first looked in to it i thought it was some kind of masala powder and my guess was either biryani masala or five spice powder. I mailed rajee and it was a no, so i asked rajee to reveal the ingredient. She mailed me saying that it was Goda Masala, a popular spice blend widely used in maharashtrian dishes. Goda Masala is made with a mix of many spices that includes coconut, just a spoonful adds so much flavour to the dish.
Thanks Rajee for introducing me to Goda Masala and the wonderful gifts!

My job next was to cook a dish that has Goda Masala and blog about it. Since this was the first time i have heard about or seen Goda Masala it was hard to cook a dish with it. I found this Masale Bhaat at Madhura's recipes and made few changes to the original recipe.

Masale Bhaat : adapted from madhura's Recipes
serves 2 - 4

Ingredients

1 1/2 cups basmati rice, washed and soaked in water for 20 minutes
1 cup vegetables of your choice
1 large onion, chopped
1 tomato, chopped
2 green chilies, halved
1 tsp ginger garlic paste
2 t red chili powder
1 t turmeric powder
1 T goda masala
2 T roasted peanuts
1 bayleaf
salt, to taste
2 1/2 cups water
oil
ghee

To dry roast and powder

2 t coriander seeds
1 t cumin seeds
1 inch piece cinnamon stick
3 cloves

Method

Heat oil and ghee in a pan, add bayleaf, green chilles and onion, saute until onion changes color. Add ginger garlic paste and saute for a minute.

Add turmeric powder, red chilli powder, goda masala and the roasted masala powder, mix well for a minute.

Add the vegetables, salt , sprinkle some water and cook for 5 minutes.

Mix in the rice along with tomato, peanuts and water, check for salt. Bring it to a boil and cook on high heat for 5 minutes. Close the lid and cook on a low flame for another 10 minutes or until the rice is done.

Mix gently, serve hot with raita.

For Goda Masala recipe visit Madhura's Recipe

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 02 May 2011 01:53:00 PDT

pretty pink.........

Vegetable Chow Mein

noreply@blogger.com (Sathya Sankar) — Wed, 27 Apr 2011 17:30:00 PDT

Chow Mein is a Chinese term for a dish of stir-fried noodles. It is so versatile that you can prepare them in so many ways and you can never go wrong. Chow mein in the US is often made with onion, celery and some protein. It is also a very popular take-out item in many Chinese restaurant.

Ingredients:

1 package chow mein noodles
1 cup onion, thinly sliced
2 cups carrot, thinly sliced
2 cups carrot, thinly sliced
1 cup scallions, chopped
3 cloves of garlic, minced
3 t vegetable oil
2 t sesame oil
3 T soy sauce
2 T roasted red chilli paste
1 t rice wine vinegar
3 T hoisin sauce
1 t pepper powder
salt to taste

Method:

Cook the chow mein according to package instructions, drain and drizzle sesame oil, mix well and keep aside.

Mix all the sauces together along with pepper powder, salt and keep aside.

Heat oil in a wok or heavy bottom pan, add onion, garlic and fry. Add in the vegetables and stir fry on high heat until the vegetables are half done and crisp.

Add the noodles and the sauce mix, stir well to coat and check for salt.

Mix in the scallions and serve hot.

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 18 Apr 2011 09:51:00 PDT

Spring.......

Moong Dal Halwa

noreply@blogger.com (Sathya Sankar) — Wed, 13 Apr 2011 10:32:00 PDT

Happy Tamil New Year Everyone! இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துக்கள்!

Relish this classic moong dal halwa and enjoy your day!

adapted from Tarla Dalal
Ingredients
serves 4 to 6

1 cup split yellow moong dal / pasiparuppu
1 cup warm milk
3/4 cup sugar
1 cup warm water
3/8 cup or 6 T ghee
1 t cardamom powder
few saffron strands, dissolved in warm milk
1/4 cup both cashews and raisins

Method

Soak moong dal in water for 3 hours, drain and grind it into a smooth paste using very little water.

Roast cashews and raisins in a little ghee and keep aside.

In a Non-stick pan heat the remaining ghee and stir in the moong dal paste on a very low heat until golden brown.

Add in the warm milk and warm water and stir continuously until all the moisture is absorbed and the dal is cooked.

Now add the sugar and cook until the ghee separates.

Add the saffron and cardamom powder and mix.

Garnish with cashews and raisins and serve.

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Sun, 10 Apr 2011 20:40:00 PDT

flying high.......

Mushroom Biryani

noreply@blogger.com (Sathya Sankar) — Wed, 06 Apr 2011 00:37:00 PDT

This is an easy breezy south indian style biryani made with less ingredients and a simple process. I used shitake mushrooms, you can use any type of mushroom you like.

Ingredients

2 cups basmati rice, washed and soaked for 10 minutes
2 cups shitake mushrooms, cleaned
1 large onion, thinly sliced
2 large tomatoes, chopped
2 t ginger garlic paste
1 cup both mint and cilantro
2 green chilies, slit
1 1/2 t chili powder
2 t coriander powder
1 t turmeric powder
1/2 t cumin powder
3 cardamom pods
2 cloves
1 inch piece cinnamon
1 bayleaf
1 star anise
oil and ghee
salt to taste
3 cups water

Method

Heat oil and ghee in a pressure cooker, add bayleaf, cardamom, cloves, star anise, cinnamon and fry. Add the onions and saute till the onions are soft, add ginger garlic paste and saute, now add in the mint and cilantro leaves and fry.

Add the tomatoes along with little salt and saute till they become soft and mushy.
Add mushrooms and all the spice powders, mix well and saute till all the water from mushroom is evaporated.

Now add the rice and fry for a minute to coat with all the masala. Add the required water and salt. Close the lid and put on the whistle when the pressure comes.
Allow it to on a medium heat for one whistle and switch off. Wait for the pressure to settle down, open the lid and mix gently.

Serve hot with onion raita!

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 04 Apr 2011 10:02:00 PDT

San Francisco Downtown

Lamb Pirattal ( Lamb Dry Curry )

noreply@blogger.com (Sathya Sankar) — Wed, 30 Mar 2011 19:24:00 PDT

Lamb pirattal is a very simple and quick dish that can be made in no time and also it tastes so good with rice or rotis.

Lamb Pirattal
serves 2

1lb Lamb, cubed
1 large tomato, chopped
1 large onion, chopped
2 green chilies, slit lengthwise
1 T oil
3 cardamom pods
2 cloves
1 inch piece cinnamon
1/2 t cumin seeds
1/2 t fennel seeds
1 t chili powder
2 t coriander powder
1/2 t turmeric powder
2 t ginger garlic paste
salt

Method

Heat oil in a pressure cooker,add in the cardamom, cinnamon, cloves, cumin, fennel and fry.Add the green chilies and onion, saute till they become soft.

Add the ginger garlic paste and saute well, once they start sticking to the pan,
mix in the tomatoes and saute well till they become mushy and all the water is evaporated.

Add the lamb pieces and mix well,now add the spice powders, salt and mix the lamb well to coat with all the spices. Add a cup of water and bring to a boil.

Close the lid and pressure cook for 3 whistles.Once the pressure is released open the lid and reduce the remaining liquid on a medium heat until the lamb becomes dry.

Garnish with chopped coriander leaves and serve.

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 28 Mar 2011 09:42:00 PDT

Cleopatra.....

Joojeh Kabob and Steamed Saffron Rice

noreply@blogger.com (Sathya Sankar) — Wed, 23 Mar 2011 11:06:00 PDT

Joojeh Kabob is a Persian Chicken kabob that is usually grilled in a charcoal grill and served over a bed of Steamed saffron rice . The Chicken is marinated in a yoghurt based sauce . Overnight marination results in more juicy and flavorful kabobs. Since i don't own a charcoal grill, i grilled the kabobs in oven. They turned out perfect and very moist.

Joojeh Kabob
serves 2

2 chicken breasts, cut into cubes
1/2 C thick yoghurt
1/2 C grated onion
1/4 C olive oil
juice 1 lemon
salt, to taste
pepper
pinch saffron, powdered

wooden skewers, soaked in water

Marinate the chicken with all the ingredients given above. Refrigerate overnight.
Preheat oven to 350F. Line a baking tray with aluminium foil.
Skewer the chicken and place the skewers on the baking tray.
Bake for 25 to 30 minutes, turning once in between.

Steamed Saffron Rice
Serves 2

1 C basmati rice
3 C water
salt, to taste
2 T butter
pinch saffron, dissolved in warm water

Wash rice in running tap water until the water is no longer cloudy.Soak rice in 2cups of salted water for 15 minutes.
Heat 1 cup of water in a saucepan and bring to a boil, add rice along with the salted water and
cook until rice is soft.
Drain immediately and rinse the rice with cold water to wash of the extra salt.
Heat butter in a saucepan, add rice and mix well. Close the lid and let the rice steam on the lowest heat for 5 minutes.
Add the saffron water, fluff with fork and serve.

Serve the kabobs over a bed of saffron rice along with grilled tomatoes and cucumber-mint raita!

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 21 Mar 2011 09:32:00 PDT

blossoming pink tulips

A Win...

noreply@blogger.com (Sathya Sankar) — Mon, 07 Feb 2011 17:30:00 PST

DOES MY BLOG LOOK GOOD IN THIS ( DMBLGIT ) is a monthly food photography event hosted every month by bloggers. This month's event was hosted by Katherine of A Girl in Madrid. My Butterless Rum Fruit cake picture has been selected as a winner in the Edibility category. You can find all the info about DMBLGIT here

Butterless Rum Fruit Cake

noreply@blogger.com (Sathya Sankar) — Fri, 24 Dec 2010 16:59:00 PST

Merry Christmas everyone !

Lately i have been busy baking cakes and cookies for the special day ! This year i made lots of sugar cookies and cake pops for my daughter's school party. sugar cookies were decorated with royal icing. Recently i received a copy of Cake Pops by bakerella. It was an amazing book with lots of fun ideas for making cake pops.
For the fruit cake i made a butterless recipe with rum. The cake was very moist and tasted delicious !

Ingredients:

2 1/2 cups golden raisins
2 cups raisins
1 1/2 cup currants
3/4 cup vegetable oil
1/2 cup dark rum
1/2 cup orange juice
1 cup light brown sugar
2 tbs honey
1/2 tsp baking soda
1 tbs orange zest
4 eggs, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup self-raising flour
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 cup jam of your choice
1/4 cup blanched whole almonds ( optional )

Method:

Preheat the oven to 300F. Grease a 8 in round baking tin and line it with parchement on all the sides and in the bottom.
Combine the dried fruit, oil, rum, orange juice, sugar and honey in a large saucepan and stir over medium heat until the sugar has dissolved. Bring to a boil and reduce the heat and simmer, covered over low heat for 10 minutes. Remove from heat and cool down to room temperature.
Stir in the zest, eggs, sifted flours, baking soda and spices.
Spread the mixture into the prepared tin and smooth the surface, then arrange the almonds over the top of the cake.
bake for 2 hours 15 minutes or until a skewer inserted into the center of the cake comes out clean. Allow to cool in the tin.
Heat the jam in a saucepan over low heat for 3-4 minutes, or until runny. Brush the top of the cake with the jam.
Wrap the cake in foil and keep it airtight until decorating or cutting.

Fruit cake tastes better if prepared atleast few weeks in advance .

They can be fed alcohol by inserting holes with a skewer and pouring in brandy or rum.
Fruit cakes can be refrigerated for up to 3 months.

Wishing everyone a Merry Christmas and a Happy NewYear !

Pumpkin Spice Cupcakes with Cardamom Cream-Cheese Frosting

noreply@blogger.com (Sathya Sankar) — Thu, 25 Nov 2010 14:01:00 PST

I made these cupcakes for sankar's office party. Since it was Thanksgiving party, i chose to make Pumpkin Spice Cupcake with the classic Cream-Cheese Frosting. I followed Martha Stewart's cupcake recipe. Cupcakes were very moist and delicious with the addition of spices and pumpkin puree. To compliment the spiced cupcake i added cardamom powder to the frosting.

Pumkin Spice Cupcakes : Martha Stewart Cupcakes

Ingredients : Makes 32 cupcakes.

4 cups cake flour (not self-rising), sifted
1 tsp baking soda
1 tbs + 1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tbs ground ginger
1 tsp grated nutmeg
1/4 tsp ground cloves
1 cup unsalted butter, room temperature
21/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
11/2 cups canned pumpkin puree

Method:

Preheat oven to 350 degree F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until mixed. Reduce speed to low, adding flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin puree, beat until combnied.
Divide batter evenly among lined cups, filling each three-quartes full. bake, rotating tins halfway through, until golden brown, 15 to 18 minutes.
Transfer tins to wire racks to cool 10 minutes, turn out cupcakes onto racks and let cool completely.
Cupcakes can be refrigerated up to 3 days in airtight containers.

Cardamom Cream-Cheese Frosting: Makes 4 cups.

Ingredients :

1 cup unsalted butter, room temperature
12 ounces cream cheese, room temperature
4 cups powdered sugar, sifted
1/4 tsp pure vanilla extract
2 tsp cardamom powder
1/4 tsp orange food gel coloring ( optional )

Method:

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.
Reduce speed to low, add sugar 1/2 cup ata time, then vanilla and mix until smooth and combined, scraping the sides of the bowl.
Add the cardamom powder and mix until combined.
If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Before using, brng to room temperature, and beat on low speed until smooth.
Mix in the color, if needed.

To Frost the Cupcakes:

Fill a piping bag with tip 2D. Make a swirl starting in the center and pipe all the way till the end.
Sprinkle on top with some Sparkling sugar.

How to make Cake Flour Substitute :

Put 2 tablespoon of cornstarch in the bottom of a 1 cup measure, then fill to the top with All-purpose flour.
Sift the flour.

Happy ThanksGiving Everyone !

Happy Diwali !

noreply@blogger.com (Sathya Sankar) — Thu, 04 Nov 2010 17:05:00 PDT

Wishing everyone a very Happy and Prosperous Diwali !

Deepavali or Diwali is popualrly known as the festival of lights. Its an important
five-day festival celebrated by Hindus, Sikhs and Jains, occuring between mid-october and mid-november. The word "Deepavali" means row of lamps. Diwali involves the lighting of small clay lamps filled with oil to signify the triumph of good over evil. During Diwali, all the celebrants wear new clothes and share sweets and snacks with family members and friends. Most Indian business communities begin the financial year on the first day of Diwali.
Read more about Deepavali here.

I made Rava ladoo and Mixture for this year's diwali.

Rava Ladoo :

Ingredients :

1 cup rava
3/4 cup sugar
1/3 cup broken cashews
1/3 cup raisins
1/3 cup ghee
1/2 tsp cardamom powder
milk, as needed

Method :

Heat some ghee in a pan and saute the rava until slight colour change and you get nice aroma. remove and set aside.
Heat the remaining ghee in the same pan and fry the cashews and raisins until the raisins swell.
Now add the rava, sugar , cardamom powder and mix well in reduced heat.
Slowly add milk little by little until the mixture is soft . set aside for 10 minutes.
Once the mixture is warm enough to touch, make small balls .

Hints and Tips

If you have added more milk to the mixture, leave it to rest for some 10-15 minutes. All the milk will be absorbed and the mixture will be dry to make balls.
Grated coconut can also be added for more flavour.
Ladoos can be kept in room temperature for 3 - 4 days.

Mixture :

Ingredients :

2 cups besan / gram flour
1/2 cup raw peanuts
1/2 cup cashews
1/2 cup aval / poha
1/4 cup pottukadalai / roasted split chickpea
1/2 cup curryleaves
chilli powder, as needed
salt, as needed
1/4 tsp perungayam / asofetida
oil, for deep frying

Method :

Heat oil in a pan, fry the cashews, peanuts and aval one by one using a slotted spoon. set aside.
Fry the curryleaves till crisp and keep aside.

Preparing Boondi :

Mix 1 cup of besan and water to form a smooth batter without any lumps. The batter should be in the consistency like dosa batter.
Heat oil in a pan , hold a slotted spoon over the oil and add the batter slowly and evenly in the oil. Fry till golden brown and drain in a paper towel. Repeat the process to make more boondis. Set aside.

Preparing Omapodi :

Mix some salt , asofetida and water in a small bowl and add it to the remaining 1 cup of besan and form a thick dough . The consistency should be like a murukku dough.
using a murukku press and a disc with small holes press the dough in to hot oil.
Fry till golden brown and drain into paper towel. Repeat the process with the remaining dough

Mixing process :

Mix salt, chilli powder and fried curryleaves together in a small bowl.
Break the omapodi into small pieces using your hand.
In a large mixing bowl, add the fried boondi, cashews, peanuts, split chickpea, aval and the curryleaves mixture. Mix everything together and check for salt and chilli powder.
Now add the omapodi and mix well.

Hints and Tips

Salt and chilli powder can also be added to the boondi batter at first, instead of adding it at last.

And the Winner is..........

noreply@blogger.com (Sathya Sankar) — Sat, 14 Aug 2010 20:50:00 PDT

The Winner of the CSN Stores Giveaway is RamyaVijaykumar of Passion For Cooking - Memory Archieved.

Congrats Ramya !

Chicken Fried Rice & a GiveAway

noreply@blogger.com (Sathya Sankar) — Tue, 13 Jul 2010 16:17:00 PDT

Fried rice usually comes in handy when we are not in a mood to cook an ellaborate meal or there is leftover rice. This one pot meal can be made in a jiffy, whether you make it with vegetables or with chicken. I have chosen the later .

Ingredients:

2 cups long grain rice, cooked and cooled..
1 chicken breast, cut into thin strips.
1/4 cup green peas, cooked.
1 medium onion, thinly sliced.
1 teaspoon ginger, grated.
2 garlic cloves, finely chopped.
2 scallions, chopped
2 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon red chili flakes.
2 tablespoon oil
salt, to taste
freshly ground black pepper, to taste.

Method:

Marinate the chicken strips with 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp red chili flakes and little salt for 10 minutes.
Heat oil in a large wok , add the chicken strips and stir-fry for 3-4 minutes on a high heat until lightly golden.
Add in the onions, ginger and garlic and fry for 2 minutes. Stir in the rice, green peas, 1 tbsp soy sauce, scallions and black pepper powder and salt. Toss well to combine until very hot.
Serve warm.

Now to the GiveAway !

Iam hosting a CSN stores giveaway here in AppetiteTreats. I have selected the following two products from which one can be chosen by the winner !

Hamilton Beach 7 Qt. Slow Cooker in Stainless Steel

Features:

Large capacity cooks an 8 lb. chicken, two 4 lb. roasts & more
Keep warm setting maintains serving temperature
Recipes included for meals, soups and side dishes
Removable dishwasher safe stoneware and lid
Lid Latch strap included for easier portability

Rachael Ray Bubble and Brown 4.25 Qt. Oval Covered Casserole

Features:

Multiple use stoneware
Contemporary design
Available in three colors - Chocolate, Orange and Green
Use directly from oven to table
Extra wide handle holes allow you to get a good grip from any angle
Can be used for serving salads and slaws
Glazed interior is nonporous

How to enter the Giveaway?

Follow the blog and Subscribe via email on or before August 13th 2010.
If you are already a follower of the blog, then go ahead and subscribe via email.
Leave me a comment saying which one of the two products you would like to win

This Giveaway is open to US and CANADA residents only !

Double Chocolate Walnut Brownies

noreply@blogger.com (Sathya Sankar) — Tue, 22 Jun 2010 18:19:00 PDT

Iam back with a delicious and yet a simple recipe to satisfy our chocolate cravings. This brownie can be whipped up in no time and can be served as a great dessert for a party .

Recently CSN stores contacted me asking if i'd like to host a giveaway for readers of Appetite Treats.

CSN Stores offers the largest selection of items for most home and office goods. CSN's product categories cover everything form cookware, ultra modern furniture, twin beds and fitness equipment to gaming chairs, grills and much more. keep visiting Appetite Treats to know more about the giveaway !

Ingredients : Makes 24 Pieces

2/3 cup *self-raising flour
2/3 cup unsweetened cocoa powder
1 cup caster sugar
330 g unsalted butter, melted
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups dark chocolate chips
1 cup walnut pieces

Method :

Preheat the oven to 350 degree F. Grease a 8 x 12 in shallow baking tin and line with a parchement paper.
Sift together the flour and cocoa powder, then add the sugar.
Add in the butter, eggs and vanilla extract and beat until smooth.
Fold in the chocolate chips and walnuts.
Spoon into the tin and smooth the surface.
Bake for 25 minutes, or until a skewer inserted comes out clean. Leave in the tin for 10 minutes, then turn onto a cooling rack.
Dust with icing sugar and serve .

* Self-raising flour can be made by adding 2 teaspoons of baking powder to 1 cup of plain flour and then sifitng thoroughly several times.

Hints and Tips :

Line trays or tins with parchemant paper so that the paper extends over the two long sides, making it easier to lift the cooled brownies out of the tin to cut into slices.
The browines can be wrapped airtight and stored in the freezer for up to 2-3 months.