Healthy Chocolate Brownie:

Here healthy refers to ‘No maida’ and personally I prefer to include healthy flours instead of maida and experiment with the same. Today I made this multi millet flour brownie. These brownies turned out to be a soft, fudgy and delicious and no one cribbed about the altogether elimination of all-purpose flour in this bake. It was so delicious, and my dear hubby was all into praise!!! That was the highlight and I don’t get this every day. Yes!!! I need to work hard for it.: D He usually doesn’t prefer to compromise on basic taste. Today I did achieve to get that “classic brownie” taste without any compromising.

This is an excellent,an easy recipe which you can prepare in advance when you are entertaining guests and have many other stuffs to prepare. It is a perfect dessert option along with an ice cream. Re- heat before serving to give an extra zing with cold ice cream.


Sprouted finger millet/ragi flour – 1 cup

Mix millet flour – 1 cup

Walnuts – 1 cup

Eggs – 2

Cooking Milk chocolate slab – 300 grams

Cocoa powder – 2 table spoons

Butter – 100 grams

Curd – ½ cup

Light brown sugar – 1  cup


  • Assemble all the materials and keep it ready.
  • Put butter and cooking chocolate in a sauce pan and melt.

  • Add sugar and switch off the gas.
  • Cool this mixture for 2 minutes.
  • Add in beaten eggs and curd. Mix thoroughly.

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  • This is your wet ingredient and keep it aside.
  • Break walnuts into tiny chunks.
  • Now mix all the dry ingredients, two flours, cocoa powder and walnut chunks in one bowl.

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  • Dry mix all the dry ingredients and pour wet ingredient mixture into this bowl and fold in.
  • Pre-heat oven at 180 C

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  • Pour this batter in a greased, butter paper lined baking tin for 40 to 50 minutes or until knife comes out clean while checking the doneness.
  • After it is done, remove from the oven and cool.

 -Serve hot brownies as it is or with vanilla ice cream.

Note: If your cooking chocolate has sugar, please reduce the sugar quantity to ¾ cup.

Millet Choco chip cookie:

Millets are a very good alternative to normal All-purpose flour or whole wheat flour in gluten free baking. You can’t even recognize the core ingredient. It is gluten free as well as high in nutrition too.

When I was trying out some recipes for 2017 Millet calendar, I dished out a couple of recipes, which has turned out super tasty, and at the same time, healthy too.

At first, I tried Chocolate based cookie and it tasted good and here is the recipe-.

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 Mixed millet flour -1 cup

Ragi flour – ¾ cup

Cocoa powder – 2 tbl sp.

Salt – ¼ tsp

Baking powder – ¾ tsp

Baking soda – ¾ tsp

Egg -1

Sugar – ¾ cup

Butter – 100 gms

Curd – 2 tbl sp

Vanilla essence – 1 tsp

Choco-chip – 2 tbl sp

Powdered sugar – to roll the dough.


-Put all the dry ingredients- flours, cocoa powder, salt, baking powder and soda, Choco chip in one bowl, mix nicely and keep aside.

– Take another bowl and put butter and sugar, beat until sugar dissolves and butter becomes smooth.

-Add in egg and beat, add vanilla essence, curd and beat until batter is smooth.

– Now add dry ingredient flour mixture and make cookie dough by mixing like Chapati dough.

– Take one round spoon and make uniformly sized ball, dip in a sugar powder and arrange in a lined baking tray.

– Bake this in a pre- heated oven at 170º C for 12 to 14 minutes or until base becomes light brown.

-When it is done, remove and cool. Store this in an air tight container.

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Note: This measurement yields around 28 cookies of this size.

Chocolate cake from Ghee Residue:

Ghee residue is a moist, brown coloured by-product formed after preparing ghee from white butter.

Ghee residue is a rich source of essential fatty acids, natural anti-oxidants and proteins.

In olden days, people used this as a natural body scrub. When I was a child, my mum used to rub this on me, before bath and I now feel nostalgic while seeing this brown sediment and so I make it a point to use this without throwing by using either in Atta kneading or in baking.

This time, I had a couple of Pea protein powder packs in my hand, which was given by my lovely co-sister who is a Ayurvedic doctor. So, I included that as well in this brownie kind of chocolatey cake.

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All-purpose flour – 1 cup

Whole wheat flour – ½ cup

Mixed millet flour – ½ cup

Choco chip – ¼ cup

Protein powder – ½ cup

Milk powder – ¼ cup

Cocoa powder – ¼ cup

Sugar – 1 cup

Ghee Residue – 2 table spoons

Milk – 1 ¼ cups

Vanilla essence- 1 tea spoon

Baking soda – 1 teaspoon


  • Measure everything and keep it ready. Pre-heat oven at 180 C.
  • Mix all the dry ingredients like, flours, protein powder, milk powder, cocoa powder and sieve couple of times and mix in Choco chip and stir nicely. Keep it aside.
  • If you coat Choco chips with dry flours, it will not sink in the bottom while baking.
  • Now take ghee residue, put milk and heat it. When ghee residue is mixed nicely with milk, switch off the gas.

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  • Add sugar, vanilla essence and baking soda and keep aside for 5 minutes.
  • After 5 minutes, beat this wet mixture thoroughly until mixture forms a bubble at the upper layer.
  • Fold in dry ingredient and make a batter. (don’t beat or over mix in this step)

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  • Bake this in a lined baking dish in a pre-heated oven at 180 C for 30 to 40 minutes or until done (when you insert a tooth pick or knife in the centre of cake, it should come out clean)

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-You can use only All-purpose flour or mixture of any flour.

-If you don’t have any protein powder in hand, instead of protein powder, use milk powder.