I did my graduation in electronics and instrument engineering from BITS Pilani after which I worked for a company in Dubai, before I moved to India and my love for food took over. I was looking for a job when my passion for food pushed me to start something in Delhi, with only egg-based dishes. My Masters degree helped me set up the venture, but later on I decided that I wanted to be in Bengaluru more than in any other city. This is where I found my passion for baking.
I always loved food, even as a baby, which my mother can certainly vouch for. And I have a sweet tooth, which encourages me enough to keep trying something new. I started exploring items that were especially eggless, as the family I was married into and the circle I moved around in, did not consume eggs.
Being a baker, one has to keep trying fresh items in the kitchen. I often get inspired by recipes that I read online or otherwise and sometimes, these aren't perfect. I often end up taking parts of a recipe I read, work on it and make something entirely different.
My parents encouraged me to turn my passion into my profession and my husband, who is my biggest critic, also encouraged me wholeheartedly. When I'm baking, I forget about everything that's happening around me. It's pure indulgence for me and I love it. Even when I make the same things over and over again, I do not get bored of it. It keeps me going.
Bringing together my love for art and baking, I started a new venture called 'Calories' which specialises in eggless goodies only. People who do not consume eggs often do not get to indulge in desserts which are as good in their finish and taste as those with eggs. Thus, I took upon the challenge to come up with some. I love experimenting with new desserts and it has become a way of life for me.
The 'Brookie Tart' is one such dessert. My husband loves tarts and I dished this out using leftovers — cookie dough that was in the refrigerator and some brownie batter that was left after a batch I had baked earlier. I combined the two of them and voila! the 'Brookie Tart' was born. Brookie means brownie and cookie together. It is a very simple dessert yet really exotic is taste.
Nitya Malpani
(Nitya can be contacted at nityamalpani@gmail.com)
Brookie Tart
Recipe
Makes three portions
Ingredients for the cookie doughDry ingredientsn Flour - 1 cupn Baking soda - 1/2 tspn Oats - 3 tbspn A pinch of saltLightly whisk the above dry ingredients. Wet ingredientsn Unsalted softened butter at room temp - 110 gmn Granulated sugar - 50 gmn Brown sugar - 50 gmn Vanilla - 1/2 tspn Milk - 2 tbspn Choco chips - 1/2 cup
Method
n Take softened butter and whisk till creamy. Now add both the sugars and whisk till fluffy. Add vanilla and milk and give a slight whisk to it.
Method
n Take softened butter and whisk till creamy. Now add both the sugars and whisk till fluffy. Add vanilla and milk and give a slight whisk to it.
n Add the above dry ingredients and beat well. Add choco chips and fold the soft dough. Line a three-inch open bottom tart tin dusted with flour and refrigerate it while you prepare the brownie batter. Do not trim away the sides at this point.
This will not let your tart shell shrink while baking. Ingredients for brownie with walnuts
n Dark chocolate - 125 gmn Butter - 100 gmn Castor sugar - 1 cupn Vanilla - 1 tspn Flour - 1.5 cupsn Baking powder - 1 tspn Milk - 1/2 cupn Walnuts - 1/2 cup
Method
Melt chocolate in a double boiler, add butter to it and mix well. Remove it from the double boiler and add sugar and vanilla to it. Add the sieved flour and baking powder to the above chocolate batter and mix well. Add milk to it and then add the walnuts and fold. The brownie batter is ready.
Melt chocolate in a double boiler, add butter to it and mix well. Remove it from the double boiler and add sugar and vanilla to it. Add the sieved flour and baking powder to the above chocolate batter and mix well. Add milk to it and then add the walnuts and fold. The brownie batter is ready.
For the Brookie Tart
Remove the tart shell from the refrigerator and trim the extras on the sides. Pour the brownie batter into the tart till half and bake it for 15 to 17 minutes at 180 degree celsius in a pre-heated oven for 10 minutes.
Remove the tart shell from the refrigerator and trim the extras on the sides. Pour the brownie batter into the tart till half and bake it for 15 to 17 minutes at 180 degree celsius in a pre-heated oven for 10 minutes.
Once done, remove the tart and place it on a cooling rack for 10 minutes to let it cool down. Demould the tart and enjoy it with a scoop or two of vanilla ice cream.
I did my graduation in electronics and instrument engineering from BITS Pilani after which I worked for a company in Dubai, before I moved to India and my love for food took over. I was looking for a job when my passion for food pushed me to start something in Delhi, with only egg-based dishes. My Masters degree helped me set up the venture, but later on I decided that I wanted to be in Bengaluru more than in any other city. This is where I found my passion for baking.
I always loved food, even as a baby, which my mother can certainly vouch for. And I have a sweet tooth, which encourages me enough to keep trying something new. I started exploring items that were especially eggless, as the family I was married into and the circle I moved around in, did not consume eggs.
Being a baker, one has to keep trying fresh items in the kitchen. I often get inspired by recipes that I read online or otherwise and sometimes, these aren’t perfect. I often end up taking parts of a recipe I read, work on it and make something entirely different.
My parents encouraged me to turn my passion into my profession and my husband, who is my biggest critic, also encouraged me wholeheartedly. When I’m baking, I forget about everything that’s happening around me. It’s pure indulgence for me and I love it. Even when I make the same things over and over again, I do not get bored of it. It keeps me going.
Bringing together my love for art and baking, I started a new venture called 'Calories’ which specialises in eggless goodies only. People who do not consume eggs often do not get to indulge in desserts which are as good in their finish and taste as those with eggs. Thus, I took upon the challenge to come up with some. I love experimenting with new desserts and it has become a way of life for me.
The 'Brookie Tart’ is one such dessert. My husband loves tarts and I dished this out using leftovers — cookie dough that was in the refrigerator and some brownie batter that was left after a batch I had baked earlier. I combined the two of them and voila! the 'Brookie Tart’ was born. Brookie means brownie and cookie together. It is a very simple dessert yet really exotic is taste.
Nitya Malpani
(Nitya can be contacted at nityamalpani@gmail.com)
Brookie Tart
Recipe
Makes three portions
Ingredients for the cookie doughDry ingredientsn Flour - 1 cupn Baking soda - 1/2 tspn Oats - 3 tbspn A pinch of saltLightly whisk the above dry ingredients. Wet ingredientsn Unsalted softened butter at room temp - 110 gmn Granulated sugar - 50 gmn Brown sugar - 50 gmn Vanilla - 1/2 tspn Milk - 2 tbspn Choco chips - 1/2 cup
Method
n Take softened butter and whisk till creamy. Now add both the sugars and whisk till fluffy. Add vanilla and milk and give a slight whisk to it.
Method
n Take softened butter and whisk till creamy. Now add both the sugars and whisk till fluffy. Add vanilla and milk and give a slight whisk to it.
n Add the above dry ingredients and beat well. Add choco chips and fold the soft dough. Line a three-inch open bottom tart tin dusted with flour and refrigerate it while you prepare the brownie batter. Do not trim away the sides at this point.
This will not let your tart shell shrink while baking. Ingredients for brownie with walnuts
n Dark chocolate - 125 gmn Butter - 100 gmn Castor sugar - 1 cupn Vanilla - 1 tspn Flour - 1.5 cupsn Baking powder - 1 tspn Milk - 1/2 cupn Walnuts - 1/2 cup
Method
Melt chocolate in a double boiler, add butter to it and mix well. Remove it from the double boiler and add sugar and vanilla to it. Add the sieved flour and baking powder to the above chocolate batter and mix well. Add milk to it and then add the walnuts and fold. The brownie batter is ready.
Melt chocolate in a double boiler, add butter to it and mix well. Remove it from the double boiler and add sugar and vanilla to it. Add the sieved flour and baking powder to the above chocolate batter and mix well. Add milk to it and then add the walnuts and fold. The brownie batter is ready.
For the Brookie Tart
Remove the tart shell from the refrigerator and trim the extras on the sides. Pour the brownie batter into the tart till half and bake it for 15 to 17 minutes at 180 degree celsius in a pre-heated oven for 10 minutes.
Remove the tart shell from the refrigerator and trim the extras on the sides. Pour the brownie batter into the tart till half and bake it for 15 to 17 minutes at 180 degree celsius in a pre-heated oven for 10 minutes.
Once done, remove the tart and place it on a cooling rack for 10 minutes to let it cool down. Demould the tart and enjoy it with a scoop or two of vanilla ice cream.